http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
쥐의 척수에서 분이한 Alk - 1 - enylacyl , Alkylacyl 그리고 Diacyl GPC 와 GPE 의 지방성 acyl chain 의 구성
여영근 ( Young K . Yeo ) 한국축산학회 1986 한국축산학회지 Vol.28 No.3
The acyl group compositions of alk-1-enylacyl-, alkylacyl-, and diacyl-from spinal cord of five month old rats were examined. Diacyl-GPC (82.0%) showed the higheest proportion in diradly GPC, and alk-l-enylacyl (59.3%) was highest in diradyl GPE. The major acyl chain of alk-1-enylacyl GYC included C 16:0, C18:1 and C20:1, whereas alk-1-enylacyl GPE was mainly composed of C18:0, C18:1 and C20:1. In alkylacyl group, C 16:0, C 18:1 and C20:1 were main acyl groups in both CGP and EGP, and diacyl GPC showed high proportions of C 16:0, C 18:0 and C 18:1 while its GPE count-part showed high C 18:0, C 18:1 and C20:1 fatty acids. In general, small amounts of C 18:2, C22:4 (n-6), C22:5 (n-6) and C22:5 (n-3) were found in alk-1-enylacyl, alkylacyl and diacyl analogues of GPC and GPE. Lower rate of C18:1 (25.0%) from diacyl GPE was determined in this study than other studies.
사양방법을 달리한 소고기의 휘발성지방산 조성과 풍미에 관하여
여영근 ( Young K . Yeo ) 한국축산학회 1983 한국축산학회지 Vol.25 No.2
Flavor and volatile fatty acids of steaks from 90 steers were studied as days steers were fed corn were increased. Significant changes were observed in volatile fatty acids content by days on feed. Of all volatile fatty acids, acetic, propionic, isobutyric, butyric, isovaleric, valeric, isocaproic, caproic acid showed significant effects with days on feed. As days on corn increased, milky-oily flavor and aroma decreased linearly while beef fat flavor and aroma increased linearly in intensity.
여영근 ( Young K . Yeo ) 한국축산학회 1986 한국축산학회지 Vol.28 No.6
Twenty hams from 10 hogs were prepared to study the effect of paraffin wax coating on fatty acid in country cured hams. Waxed hams had less butyric and isovaleric acids than unwaxed one in six months aged hams. Wax coating increased the relative levels of palmitoleic and linolenic acids. There was no significant wax coating influence on the other fatty acids of six months aged ham or any of the fatty acids of the twelve months aged hams. Acetic, isobutyric, isovaleric, myristic and palmitic acids increased with time of aging while propionic, butyric, stearic and oleic acids had no significant effect by aging.
숫소의 3 가지 다른 지방조직에 따른 지방종의 지방산조성
현기영(Key Y . Hyun),김영춘(Young C . Kim),김혜영(Hay Y . Kim),여영근(Young K . Yeo) 한국축산학회 1988 한국축산학회지 Vol.30 No.9
The fatty acid compositions of several lipid classes were observed in the intramuscular, intermuscular and subcutaneous adipose tissue from bullock. Generally, high polyenoic and low monoenoic acids were noted in PL classes (PC, P)r, PS and PI) except SM of the three tissues, compared to neutral lipids (TG and DG). High C20:4 of PL represents most of polyenoic acids from the three tissues. Only SM, which included considerably low polyenoic acids, had 024:0 and C24:1 in the tissues. In neutral lipids, intramuscular fat showed much higher polyenoic acids (around three times) than intermuscular and subcutaneous fats. The fatty acid variations between the adipose tissues account for different metabolic rates and dynamic roles according to the tissue sites.
여영근,최병국,임아영,김효정,김수민,김대곤 한국유가공기술과학회 1998 Journal of Dairy Science and Biotechnology (JMSB) Vol.16 No.2
The lipids of milk provide energy and many essential nutrients for the newborn animal. They also have distinctive physical properties that affect the processing of dairy products. Milk fat globules mainly consist of neutral lipids like triacylglycerols, whereas the globule membranes contain the complex lipids mostly. Phospholipids are a small but important fraction of the milk lipids and are found mainly in the milk fat globule membrane and other membranous material in the skim-milk phase. The milk fats of ruminant animals are characterized by the presence of relatively high concentrations of short-chain fatty acids, especially butyric and hexanoic acids, which are rarely found in milks of non-ruminants. The fatty acids of milk lipids arise from de novo synthesis in the mammary gland and uptake from the circulating blood. The fatty acid compositions of milks are usually complex and distinctive, depending on the nature of the fatty acids synthesized de novo in the mammary gland and those received from the diet in each species. The content and composition of milks from different species vary widely: presumably, these are evolutionary adaptations to differing environments. The actual process by which these globules are formed is unkonwn, but there are indications that triglyceride-containing vesicles which bleb from endoplasmic reticulum may serve as nucleation sites for globules. Recent studies on milk have centred on the manipulation of milk lipids to increase specific fatty acids, i.e. 20-carbon omega-3 fatty acids (eicosapentaenoic acid 20:5n3, decosahexaenoic acid 22:6n3) from marine sources because the fatty acids are closely associated with a decreased risk of coronary heart disease.
여영근 한국축산학회 1984 한국축산학회지 Vol.26 No.8
From foasted beef top loin steak, volatile flavor compounds were identified by gas-chromatograph using three different columns and mass spectrometer. A total of 37 compounds was found from the head space of saturated aqueous meat slurry of the roasted beef loin. They included 10 volatile fatty acids, 7 hydrocarbons, 14 alcohols, and 6 aldehydes. Among them, 13 compounds were newly found in this study.