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Silk protein을 첨가한 機能性 절편의 製造에 관한 연구
황영정,김경옥 한국가정과학회 2004 한국가정과학회지 Vol.7 No.1
The purpose of this study is to reach silk protein added in differing amounts to Jeolpyon, Korean traditional rice cake, using rice powder as its primary material, estimation of the micro organism quality, physicochemical property, sensory evaluation and the property of storage period (20±5℃). In the physicochemical property, the content of proximate composition of rice powder was measured as 38.11% of moisture, 56.62% of total sugar, 5.11% of crude protein, 0.52% of crude lipid, 0.25% of ash. And the raw material of silk protein was measured as 6.61% of moisture, 91.22% of crude protein, 6.41% of crude lipid and 0.75% of ash. The pH of raw material for rice powder and silk protein Jeolpyon showed mild acidity as 6.41 and 6.23, respectively. In rice powder and silk protein, total free sugar contents was 0.89% and 0.02%, and total amino acids contents was 4.28% and 52.21%, respectively. For sensory evaluation. color, taste, softness and adhesiveness were significantly acceptable in control and adding 1% silk protein. Control and samples added 1~3% silk protein had high sensory score color in overall acceptance. In conclusion. Jeolpyon can be manufactured with nutritious Jeolpyon by adding silk protein.
황영정,황설아,이주운 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.1
This study was conducted to improve sensory quality of Jokbal (Korean Pettitoes) made from frozen pig feet by addition of herbal mixture (glasswort, raspberry and Sansa powders). After adding herbal mixture, lipid oxidation (2-thiobarbituric acid values, TBARS), sensory property, and textural property were determined. Herbs were individually added into cooking soup at concentration of 6% (low concentration treatment, LCT) or 12% (high concentration treatment, HCT) of raw pig feet. Refrigerated pig feet were used as control. Thawed feet without any herbal mixture were used as freezing treatment (FT). TBARS in LCT or HCT were lower than that in FT, and showed the similar to that in Control. Addition of the herbal mixture was effective in improving the flavor and textural property of thawed feet by inhibiting lipid oxidation and protein denaturation in a dose-dependent manner.
황영정(Young Jeong Hwang),김경모(Kyoung Myo Kim) 한국조리학회 2013 한국조리학회지 Vol.19 No.1
The purpose of this study is to examine medicinal food consumption patterns focusing on the consumers living in Gyeongju area, and it attempts to provide database about developing medicinal food products as tourist attractions grounded on the results. For this study, the data was analyzed using SPSS WIN 20.0 for an empirical analysis. Moreover, the survey questions were sent out to 300 people, and total 256 copies of questionnaire were returned for the sample data. For the result that It will have a significant impact on the selecting attributes of medicinal food according to gender, there was a meaningful difference between gender on the average cost. For the result that It will have a significant impact on the selecting attributes of medicinal food according to marital status, there was a significant difference between married and single for comparing tastes. For the result that It will have a significant impact on the selecting attributes of medicinal food according to age, there was a meaningful difference on the degree of awareness, comparing tastes, and comparing health. For the result that It will have a significant impact on the selecting attributes of medicinal food according to occupation and education, there was a meaningful difference on the degree of awareness. Based on the results of this study, medicinal restaurants should offer various menu items and services to prepare methods to remind consumers of their professionalism in order to enhance competitive power of medicinal food.
윤정희,전영정,홍태희,변정훈,황상원,박재홍 대한흉부외과학회 2016 Journal of Chest Surgery (J Chest Surg) Vol.49 No.2
Postpartum aortic intramural hematoma (IMH) is a rare but potentially lethal condition. We report a case of aortic IMH with massive hemothorax in a postpartum woman. The patient was a 31-year-old woman who had delivered twins by cesarean section. Two days after delivery, she complained of sudden-onset dyspnea. Chest computed tomography revealed a massive left hemothorax. Exploratory thoracotomy was performed, and we found a defect measuring approximately 6 mm in the adventitial layer of the thoracic aorta and an IMH. We repaired the defect primarily, and no more bleeding was observed. The patient was discharged on the 19th postoperative day without any complications.
S-band Accelerating Structures for the PAL-XFEL
이흥수,박영정,주영도,허훈,허진열,김상희,박성수,황운하,강흥식,김광우,고인수,오경민,노성주,박용환,Hiroshi Matsumoto 한국물리학회 2015 THE JOURNAL OF THE KOREAN PHYSICAL SOCIETY Vol.66 No.3
One hundred seventy-two accelerating structures are required for the Pohang Accelerator LaboratoryX-ray free-electron laser’s (PAL-XFEL’s) 10-GeV main linear accelerator. So far, we havepurchased 80 structures from Mitsubishi Heavy Industry (MHI), which have quasi-symmetric couplersin the accelerating structure to reduce the quadruple and the sextuple components of theelectric field in the coupling cavity. High-power tests have been conducted for the first structure ofthe MHI structure, and Research Instruments (RI) has developed a 3-m long accelerating structurethat has an operating frequency of 2856 MHz and in/out couplers of quasi-symmetric racetrackshape for the PAL-XFEL linear accelerator. This structure also has been tested by PAL and RIin the Pohang accelerator laboratory (PAL) to check the maximum available electric field gradient. We will describe the test results of these structures and the current status for the fabrication of theother accelerating structures in this paper.
차은정,황영정,김성훈 한국가정과학회 2004 한국가정과학회지 Vol.7 No.2
The purpose of this study was to investigate the physiological functionality of Coriolus versicolor Quel(CV) and Ganoderma lucidum (Fr.)Karst (GL) by estimate the proximate composition and content of antioxidant components. 1. In the physicochemical property, the content of proximate composition of GL was higher (18.28% of moisture, 10.3% of c rude protein, 78.4% of crude fiber) than that of CV, but the content of crude lipid and ashes of GL was higher than that of CV. 2. CV had relatively higher content of antioxidant components such as total phenol, carotenoids and v itamin C, than GL did. Antioxidant mineral components such as magnesium and zinc also had relatively higher in CV than in GL. 3. TBA value, conjugated diene production, LDL oxidation, DPPH of methanol extracts in CV and GL were as high as α-ocopherol.
실크 펩타이드가 첨가된 햄버거 패티의 이화학적, 관능적 품질 평가
김재훈,이주운,황영정,김경자,서지현,오상희,변의홍,박진규,변명우 한국축산식품학회 2005 심포지움 및 학술발표회 Vol.- No.36
햄버거 패티에 기능적 특성을 부여하고자 실크 펩타이드를 첨가하여 햄버거 패티를 제조한 후 품질특성 및 최적 실크 펩타이드 첨가량을 평가하였다. 실크 펩타이드가 햄버거 패티의 가열 감량에 미치는 영향을 분석한 결과 실크 펩타이드 첨가량이 증가함에 따라 가열감량이 유의적으로 감소하는 것으로 나타났다. 실크 펩타이드가 첨가된 햄버거 패티의 경도, 탄성 및 점착성을 분석한 결과 경도는 실크 펩타이드 첨가량이 증가함에 따라 감소하는 경향이었으나, 탄성과 점착성의 경우 실크 펩타이드 첨가에 의해 영향을 받지 않는 것으로 나타났다. 또한, 색도 측정결과 실크 펩타이드 첨가량이 증가함에 따라 명도(L) 및 적색도(a)는 유의적으로 증가하였으며, 황색도(b)는 감소하는 것으로 나타났다. 실크 펩타이드를 첨가한 햄버거 패티의 관능적 특성을 분석한 결과 실크 펩타이드가 첨가된 햄버거 패티는 외관, 후각, 미각, 조직감 및 종합적 기호도 등 모든 평가항목에서 무첨가구에 비해 높게 나타났다.