쌀보리 품종 및 도정률에 따른 항산화 및 Tyrosinase 저해 활성 평가

이석기(Seuk Ki Lee),우관식(Koan Sik Woo),이해림(Haelim Lee),이지혜(Jihae Lee),이병원(Byong Won Lee),이유영(Yu-Young Lee),이병규(Byoungkyu Lee),김선림(Sun Lim Kim),김현주(Hyun-Joo Kim) 한국식품영양과학회 2017 한국식품영양과학회지 Vol.46 No.12

쌀보리를 식품 및 공중보건산업에서 기능성 소재로서의 활용가능성을 알아보고자 쌀보리 품종(새찰쌀, 흰찰쌀, 새쌀) 및 도정률(95%, 85%, 75%)에 따른 항산화 및 tyrosinase 저해 활성을 평가하였다. 각각의 시료를 70% 에탄올에 1:10의 비율로 48시간 추출하여 여과 후 동결건조 하여 실험에 사용하였다. 95% 도정률을 기준으로 한 쌀보리 추출물의 DPPH 라디칼 소거능이 각각 5.90, 4.63 및 17.57 mg TE/g sample로 나타났으며, FRAP 값을 측정한 결과 새쌀보리 추출물이 1,041.53 μM로 가장 높은 환원력을 가지는 것으로 확인되었다. 새찰쌀, 흰찰쌀 및 새쌀보리 추출물의 tyrosinase 저해 활성이 각각 30.64, 38.62 및 60.64%로 새쌀보리 추출물이 가장 높은 활성을 보였다. 총 폴리페놀 함량 측정 결과 새쌀보리 추출물은 172.51 μg GAE/g sample, 새찰쌀보리 48.87 μg GAE/g sample, 흰찰쌀보리 44.58 μg GAE/g sample로 높은 수치를 나타냈으며, 품종 및 도정률에 따른 플라보노이드 함량 측정 결과 총 폴리페놀 함량 결과와 경향이 동일하게 나타났다. 쌀보리의 도정률이 증가할수록 맥강에 함유되어 있는 폴리페놀 및 플라보노이드 등과 같은 기능성분이 제거됨에 따라 항산화 및 미백 등의 생리활성에 영향을 미친 것으로 판단된다. 이상의 결과를 종합하여 볼 때 쌀보리의 품종 및 도정률에 따라 항산화 및 tyrosinase 저해 활성의 차이를 보였으며, 쌀보리를 이용한 기능성 제품의 개발에 있어서 중요한 기초자료로 활용될 수 있을 것이라고 판단된다. The purpose of this study was to evaluate the effects of barley cultivars [Saechalssalbori (SC), Huinchalssalbori (H), and Saessalbori (S)] and different milling recovery rates (95%, 85%, and 75%) on antioxidant and tyrosinase inhibitory activities. Results show that the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities of SC, H, and S extracts based on 95% coverage were 5.90, 4.63, and 17.57 mg Trolox equivalent/g sample, respectively. The ferric-reducing antioxidant potential (FRAP) value of S extract with 95% milling recovery was the highest at 1,041.53 μM. Tyrosinase inhibitory activities of SC, H, and S extracts were 30.64, 38.62, and 60.64%, respectively. Total polyphenol contents of SC, H, and S extracts based on 95% coverage were 48.87, 44.58, and 172.51 μg gallic acid equivalent/g sample, respectively. The total flavonoid content was highest in S extract with 95% milling recovery. The DPPH radical scavenging activity, FRAP value, tyrosinase inhibitory effect, total polyphenol, and flavonoid contents of barley extracts were reduced as milling recovery rate decreased. The results of this study suggest that milling recovery and cultivar of barley are important factors to improve the antioxidant and tyrosinase inhibitory activities of barley.

Assessment of microbial safety and quality changes of brown and white cooked rice treated with atmospheric pressure plasma

Lee, Kyung Ha,Woo, Koan Sik,Yong, Hae In,Jo, Cheorun,Lee, Seuk Ki,Lee, Byong Won,Oh, Sea-Kwan,Lee, Yu-Young,Lee, Byoungkyu,Kim, Hyun-Joo Korean Society of Food Science and Technology 2018 Food Science and Biotechnology Vol.27 No.3

The microbial and physicochemical properties of brown and white cooked rice treated by atmospheric pressure plasma (APP). APP was produced (250 W, 15 kHz, ambient air) and applied to brown and white cooked rice for 5, 10, and 20 min. The 20-min plasma treatment reduced in bacterial counts by 2.01 log CFU/g when cooked rice were inoculated with Bacillus cereus or Escherichia coli O157:H7. The pH of the brown cooked rice was decreased by the 5-min plasma. The hardness values of APP-treated brown and white cooked rice were lower than untreated samples. The reducing sugar contents of brown and white cooked rice were significantly higher than those in untreated samples. Lipid oxidation of APP-treated brown and white cooked rice were higher compared to untreated samples. These results indicate that APP improves microbial quality, although further studies should be conducted to change the physicochemical qualities of brown and white cooked rice induced by APP.

Intracellular Reactive Oxygen Species (ROS) Removal and Cytoprotection Effects of Sweet Potatoes of Various Flesh Colors and Their Polyphenols, Including Anthocyanin

Ji Hae Lee,Koan Sik Woo,Hyeong-Un Lee,Sang Sik Nam,Byong Won Lee,Yu-Young Lee,Byoungkyu Lee,Hyun-Joo Kim 한국식품영양과학회 2019 Preventive Nutrition and Food Science Vol.24 No.3

The flesh color of sweet potatoes varies based on the antioxidant pigments in the cultivar. In this study, the antioxidant characteristics of various flesh color sweet potato cultivars (Jinyulmi, Juhwangmi, Pungwonmi, and Sinjami) were investigated. The polyphenol contents were highest in the purple-fleshed cultivar, Sinjami (39, 68, and 71㎍ gallic acid equivalent/g in distilled water, fermented ethanol, and ethanol extracts, respectively). The Sinjami cultivar contained 29 mg/100 g of anthocyanin, which is the major component resulting in increased concentrations of polyphenols. Using 2,2’- azinobis(3-ethylbenzothiazoline-6-sulphonic acid), 2,2-diphenyl-1-picrylhydrazyl, and ferric reducing ability of plasma assays, Sinjami showed greater antioxidant activity than the other cultivars. Additionally, the Sinjami extracts could recover cellular reactive oxygen species levels in tert-butyl hydroperoxide-stimulated HepG2 cells to a normal level. In conclusion, anthocyanin-enriched Sinjami has strong antioxidant activities and could improve health by suppressing oxidative damage.

고품질 쌀의 품종별 영양성분 및 취반 특성

우관식,이석기,이병원,김정주,이지혜,이유영,이병규,김현주,Woo, Koan Sik,Lee, Seuk Ki,Lee, Byong Won,Kim, Jeong-Ju,Lee, Jihae,Lee, Yu-Young,Lee, Byoungkyu,Kim, Hyun-Joo 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.2

The objective of this study was to evaluate quality properties of high quality rice. Seven rice varieties, Dabo, Daebo, Samkwang, Sindongjin, Sukwang, Jinsumi, and Haiami, were investigated for proximate contents and physicochemical characteristics. Moisture content was highest in the Jinsumi (13.13%). Protein and lipid content was highest in the Haiami. The amylose content of the rice cultivars was 20.15~22.51%. The degree of amylopectin polymerization (DP) was analyzed, and in all cultivars, DP 13-24 content was found to be highest, at more than 53%, whereas DP ${\geq}37$ content was lowest, at less than 5.81%. With regard to free sugar, maltose content in rice was the highest (${\geq}46%$). Toyo value of rice was highest in Samkwang, Daebo, and Jimsumi. Palatability characteristics were highest in Daebo and Jimsumi. Thus, the results of this study suggested that Samkwang, Daebo, and Jinsumi can be effectively used as processed cooked rice, though further studies should be required regarding changes in the quality of rice after cooking.

Physicochemical Characteristics of Starch in Sweet Potato Cultivars Grown in Korea

Hyun-Joo Kim,Koan Sik Woo,Hyeong-Un Lee,Sang Sik Nam,Byong Won Lee,Min Young Kim,Yu-Young Lee,Jin Young Lee,Mi Hyang Kim,Byoungkyu Lee 한국식품영양과학회 2020 Preventive Nutrition and Food Science Vol.25 No.2

The objective of this study was to investigate the structural and physicochemical properties of starch from seven sweet potato cultivars (Shinyulmi, Sinjami, Hogammi, Jeonmi, Jinyulmi, Juhwangmi, and Pungwonmi). Jeonmi and Jinyulmi had amylose contents of 40.04% and 37.39%, respectively, whereas Juhwangmi and Pungwonmihad amylose contents of 30.95% and 32.37%, respectively. As a result of amylopectin polymerization, the seven cultivars were found to have high (>48%) contents of the degree of polymerization (DP) 13∼24 fraction, whereas the DP≥37 fraction content was <3.45%. The level of resistant starch was highest in Jeonmi (>30%) and lowest in Pungwonmi (<5%). The in vitro digestibility of Pungwonmi was greater than that of the other cultivars. Starch X-ray patterns did not differ among the cultivars. The results of this study provide useful information for the food industry regarding the application of sweet potato starches.

유색미 이용 죽 적합 품종 선발을 위한 품질특성 평가

김민영,박혜영,이병원,이지윤,이유영,이진영,김미향,이병규,김현주,Kim, Min Young,Park, Hye-Young,Lee, Byong Won,Lee, Ji Yoon,Lee, Yu-Young,Lee, Jin Young,Kim, Mi Hyang,Lee, Byoungkyu,Kim, Hyun-Joo 한국식품영양학회 2019 韓國食品營養學會誌 Vol.32 No.4

This study was conducted to explore the quality characteristics of colored rice depending on the cultivars (Jeogjinu, Josaengheugchal, Joeunheukmi, Heukjinjubyeo, Hongjinju, Heukjinmi, Geongganghongmi) for porridge. The moisture, crude protein, lipid, ash, amylose and damaged starch contents of colored rice ranged from 10.05~11.23%, 7.72~8.69%, 2.68~3.26%, 1.62~1.88%, 6.29~20.31% and 5.06~8.26%, respectively. The highest moisture (11.23%), crude protein (8.69%), lipid (3.26%) and ash (1.88%) contents of colored rice were detected in Heukjinjubyeo, Joeunheukmi, Josaengheugchal and Heukjinmi, respectively. The lowest amylose and damaged starch contents of colored rice were detected in Josaengheugchal and Joeunheukmi, respectively. In general, the water binding capacity, water solubility and swelling power of Heukjinmi were greater than those of the other cultivars. The investigation of the pasting properties (peak, trough, break down, final and setback viscosity, peak time, pasting temperature) of colored rice indicated a low value in Josaengheugchal. The lowest hardness (13,673.25 g) of colored rice was observed in Heukjinjubyeo while the highest digestibility (5.44 glucose mg/g) of colored rice was observed in Josaengheugchal. These results indicated that Josaengheugchal are suitable cultivars for porridge.

재가열에 따른 벼 품종별 밥의 물리적 품질 특성

김현주,우관식,이석기,이병원,이지혜,이유영,이병규,Kim, Hyun-Joo,Woo, Koan Sik,Lee, Seuk Ki,Lee, Byong Won,Lee, Jihae,Lee, Yu-Young,Lee, Byoungkyu 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.5

In order to observe physical properties of rice depending on reheating, the study cooked rice developed for high quality cooked rice and analyzed physical properties of rice depending on reheating following 24 hr refrigeration. As a result of palatability of cooked rice, Samgkwang had the lowest hardness, while Daebo and Haiami had the highest one. With respect to adhesiveness, toughness and stickiness, Sindongjin exhibited lowest properties. After cooking each rice by cultivars, the study observed their color, texture properties, and microstructure immediately after cooking, after 24 hr of refrigeration and further on. Lightness of cooked rice tended to drop because of refrigeration and reheating. Analysis of texture properties after cooking revealed that Haiami marked the highest points in all categories. When stored for 24 hr after cooking, hardness, viscosity and chewiness increased in cooked rice followed by a decrease after reheating. Observation of the microstructure of cooked rice using a scanning electron microscope revealed that Haiami had its particles in the center as closely condensed. It was apparent that all the cultivars formed stoma in an obvious manner because of refrigeration and reheating. The results of the present study show that physical properties of cooked rice varied according to reheating after cooking and storage depending on the inherent characteristics of rice cultivars.

품종별 유색미를 첨가한 현미죽의 이화학적 품질 특성

김현주(Hyun-Joo Kim),박혜영(Hye Young Park),김민영(Min Young Kim),이지윤(Ji Yoon Lee),이종희(Jong Hee Lee),이진영(Jin Young Lee),이유영(Yu-Young Lee),이병원(Byong Won Lee),김미향(Mihyang Kim),이병규(Byoungkyu Lee) 한국식품영양과학회 2021 한국식품영양과학회지 Vol.50 No.3

본 연구는 유색미 품종별로 첨가하여 제조한 현미죽의 이화학적 품질 특성을 분석을 통해 유색미 적합 품종 후보군을 선발하고자 하였다. 수분 관련 품질 특성으로 pH, 수분함량 및 밥알과 밥물의 중량비를 분석하였다. pH는 6.73~6.96 범위로 나타났으며, 수분함량은 신동진으로 제조한 죽이 84.84%로 분쇄 유색미가 포함된 죽보다 높은 함량을 나타냈다. 밥알과 밥물의 중량비는 2.21:1~3.52:1로 품종 간에 유의차를 보였다. 점도 관련 특성으로 회전점도와 흐름점도를 분석한 결과, 회전점도는 40.90~62.45 Pas의 범위로 흑진미가 가장 낮고 찰벼인 조생흑찰이 높은 값을 보였다. 흐름점도의 경우 5.67~7.90 ㎝/30 s로 조생흑찰이 가장 낮았다. 전분 관련 특성은 총 전분, 아밀로스, 총당 및 환원당 함량을 측정하였다. 총 전분 함량은 12.01~13.51%의 범위였으며, 아밀로스는 2.16~3.23%로 찰벼인 조생흑찰로 만든 죽이 가장 낮았고 흑진미가 제일 높았다. 총당과 환원당의 함량의 경우 각각 3.13~4.82 ㎎/g, 0.24~0.38 ㎎/g의 범위로 나타났다. 색도 분석 결과 명도는 43.06~81.93으로 흑진미가 가장 낮고 건강홍미가 가장 높았으며, 적색도의 경우 -1.28~8.96, 황색도는 0.95~6.85 범위로 확인되었다. 관능검사 결과 흑미로 제조한 죽이 적미로 제조한 죽보다 높은 기호도를 얻었으나 대조군으로 사용한 신동진보다는 낮은 점수를 보였다. 이상의 결과를 종합해볼 때, 유색미 이용 현미죽 제조에 적합한 품종으로는 흑미 계열의 조생흑찰, 흑진미로 확인이 되었으나, 관능적 특성을 개선하기 위한 추가 연구가 필요하다고 판단된다. The physicochemical properties of brown rice (BR) porridge prepared by colored rice (CR) cultivars were investigated to select CR cultivars for BR porridge. The pH ranged from 6.73 to 6.96, and the moisture content of porridge made with Sindongjin (84.84%) was higher than that of porridge containing CR. The rotational viscosity ranged from 40.90 to 62.45 Pas: the lowest with Heukjinmi and highest with Josaengheukchal. In the case of the flow viscosity, 5.67∼7.90 ㎝/30 s, and the Josaengheukchal was the lowest. The starch content differed among the BR porridge with a total starch content of 12.01~13.51%, amylose content of 2.16~3.23%, total sugar content of 3.13~4.82 ㎎/g, and reducing sugar content of 0.24~0.38 ㎎/g. The lightness was 43.06~81.93, with the lowest observed with Heukjinmi and the highest with Geonganahongmi. The sensory evaluation showed that the porridge made with black CR obtained a higher preference than the porridge made with red CR, but scored lower than that of Sindongjin used as a control. Overall, Josaengheukchal and Heukjinmi are suitable cultivars for the production of BR porridge containing CR, but further studies will be needed to improve the sensory characteristics.

이미지 분류 기법을 이용한 색상 비율 기반 이미지 검색

이병규(Byoungkyu Lee),이층우(Chungwoo Lee),나연묵(Yunmook Nah) 한국정보과학회 2000 한국정보과학회 학술발표논문집 Vol.27 No.2Ⅰ

인터넷 분야가 급성장 하면서 수많은 정보들 가운데에서도 멀티미디어 정보의 양이 급격히 증가하고 있으며, 특히 멀티미디어 정보 가운데에서도 이미지 데이터의 양이 급격히 증가하고 있다. 이러한 이미지의 양은 대규모이므로 사용자가 원하는 이미지를 찾기 위해, 이미지 데이터를 검색하기 위한 여러 가지 방법들이 많이 연구되어 왔다. 본 논문에서는 이미지 검색에서의 색상 질의를 비율로써 정확하게 검색하기 위하여 사람이 색상을 보고 느끼는 색상, 면도, 채도 방식을 이용해 이미지의 색상을 분류하였으며, 웹 브라우저 상에서 가장 안정적인 색상을 나타내는 웹 칼라를 이용해 색상을 60도씩 분리하여 분류하였다. 이러한 분류 결과를 이미지 검색에 적용하여 색의 비율단위로 다양하고 정확한 검색을 할 수 있었다.

25hp급 트랙터 엔진 Blow-out Oil 저감을 위한 헤드커버 유동 해석

윤병규(ByoungKyu Yun),조상현(Sanghyun Cho),서성완(Seongwan Seo),이영철(YoungChul Lee),이창규(ChangKyu Lee),최낙룡(NakRyong Choi) 한국자동차공학회 2017 한국자동차공학회 부문종합 학술대회 Vol.2017 No.5