본 연구에서는 ultra performance liquid chromatography(UPLC)를 이용하여 진해만의 식물플랑크톤 생체량 및 군집구조의 시공간적 분포에 미치는 환경요인의 영향을 조사하였다. 이를 위해 2019년 4월에서 12월까지 총 5회에 걸쳐 7개 정점에 대한 식물플랑크톤 색소분석과 수온, 염분, 용존산소(DO), 영양염(DIN, DIP, Si(OH)4) 등의 환경요인 분석을 행하였다. 조사기간 중 식물플랑크톤의 생체량(Chl-a)은 7월 (평균 15.4±4.3 μg/L)에 가장 높았고, 12월(평균 3.5±0.6 μg/L)에 가장 낮았다. 보조색소의 경우 fucoxanthin이 가장 많이 검출되었고 그 다음으 로 peridinin, Chl-b 순으로 나타났으며, 이들의 월 변동은 Chl-a와 유사한 경향을 보였다. 식물플랑크톤 군집분석결과, 규조류가 평균 70 %로 가장 우점하였으나, 일부 녹조류, 은편모조류, 와편모조류가 출현하기도 하였다. 우점종인 규조류는 특히 수온 및 N:P ratio와 밀접하게 연관되어 있어서 여름철 고온환경 및 육상으로부터의 영양염 유입에 민감하게 반응하는 것으로 추론되었다. 또한 식물플랑크톤 색소 및 종조성은 전반적으로 계절에 따른 물리화학적 환경요인의 변화 및 지형적 특성과 연관되어 있으며 강우로 인한 담수 및 영양염 공급에 큰 영향을 받는 것으로 추정되었다.

The quality characteristics of sugar-reduced green tea cookies were tested, and there was no significant differences in density, spreadability, loss rate, and pH in all experimental groups (p<0.05). The sugar content of the sample with 100% sugar replaced was 0.96oBrix, which was significantly higher than the 0.80 °Brix of the control (p<0.05). The sample with 75% sugar substituted was 0.76oBrix, which was similar to that of the control (p>0.05). The calories per 100 g of cookies were reduced from 482 to 433 kcal in the sample groups, where the sugar content was reduced from 0 to 100%. Carbohydrates also decreased with decreasing sugar content. The protein was 5g in the sugar sample group reduced by 0- 25%, and 6 g in the sugar sample group reduced by more than 50%. Dietary fiber was three times higher in the sugar sample group reduced by 75% than the control, and four times higher in the sugar sample group reduced by 100% than the control. No significant differences in the sweet sensory intensities were observed between the control and the 75% reduced sugar sample group (p>0.05). The brightness, savory, sweet, and aftertastes were similar in all experimental groups (p>0.05). Overall, high value-added green tea cookies with a more than 75% reduction in sugar were successfully developed with added functions of immunity, anti-cancer, antioxidant functions, preventing constipation and obesity, without deteriorating the sensory and physicochemical qualities tested.

This study analyzed the quality characteristics of Soksungjang combined with sorghum koji, according to the amount of sorghum added and the length of the fermentation period. The moisture content of Soksungjang was the lowest in the control group when there was no sorghum koji added, but gradually increased as the amount of added sorghum koji increased. The reduction in the sugar content of sorghum Soksungjang did not change according to the fermentation period of the control group, but increased alongside the fermentation period when sorghum koji was added to Soksungjang. The amino nitrogen content increased from 67.20-80.73 mg% from the beginning of the fermentation period to 173.13-383.60 mg% at the end of the fermentation period, and the total polyphenol content increased from 260.25-351.28 mg% from the beginning of the fermentation period to 567.28 mg%-674.93 mg% to the end of the fermentation period. DPPH radical scavenging activity also increased as the fermentation period elapsed, and ABTS radical scavenging activity increased and then decreased slightly over the fermentation period. The antioxidant activity was the highest in the Soksungjang mixture with a 10% concentration of sorghum koji.

This study compared and analyzed the quality characteristics and antioxidant activity of the commercial stick-type jelly of pomegranate (P1-P3), green apple (G1-G3), and red ginseng (R1-R3). The pomegranate group's pH showed a relatively low range (3.38-3.61), and the red ginseng group showed a relatively high range (4.14-4.96). The total acidity of commercial stick-type jelly was in the range of 0.31-4.60, and this value satisfied the total acidity standard of candy prescribed in the Ministry of Food and Drug Safety. Water content in the commercial stick-type jelly was lowest in P1 (45.99%) and highest in R3 (83.16%). The pomegranate group was significantly higher than the other samples for sugar content and turbidity (p<0.05). Fracturability was measured only in G2 and G3 with significantly lower hardness values (p<0.05), while the pomegranate group showed significantly higher values for hardness, adhesiveness, cohesiveness, gumminess, and chewiness compared to other samples (p<0.05). In DPPH free radical scavenging activity and total phenolic content results, the pomegranate group tended to have a high value, especially P3, which showed significantly the highest DPPH free radical scavenging activity (p<0.05). These results show that various commercial stick-type jelly products have different characteristics according to such factors like raw material and manufacturer.

Tin bis(monohydrogen orthophosphate) monohydrate 물질의 흡착 성질에 관하여 KCl 수용액을 통하여 조사하였다. 금속이온 농도와 pH를 변화시키면서 어떻게 달라지는지 화학평형에 바탕을 두고 data를 분석하였다. 금속이온들의 흡착 data는 Langmuir 흡착식에 넣어 Langmuir 수치들을 얻는데 사용되었다. Tin phosphate는 산성에서 이온교환 화합물로 작용하였으며, 2가의 전이금속이온에 대해 Cu+2 > Co+2 > Ni+2의 순서로 선택적 흡착성질을 나타내었다. 약한 산성 이온 교환체에서와 같이 금속이온의 교환은 tin phosphate의 선택성을 결정하는데 결정적 역할을 하였다. 모든 경우에서 흡착의 정도는 온도와 농도의 증가와 함께 증가하였다. Lnngmuir 수치들은 흡착과정 동안의 엔트로피, 엔탈피, 자유에너지 변화량같은 열역학적 함수들을 계산하는데 이용되었다.

The physicochemical properties of high-pressure homogenized (microfluidized) maize starch with different preheating temperatures (50, 60oC), levels of pressure (34.5, 69, 138 MPa), and numbers of pass (1, 2, 3 pass) were examined in this study. The enzyme susceptible starch (ESS) content, morphological property, X-ray diffraction, and Rapid Visco Analyzer (RVA) profile of starch were significantly altered via increasing the number of passes and preheating temperatures. The amount of ESS and the diffraction pattern of starch indicated that the granular crystalline structure of starch was severely damaged by increasing the number of passes and preheating temperatures. The morphology of starch granule was changed from angular to spherical shape with the damaged surface as the pressure increased. Moreover, damaged starch particles gathered to form a larger mass when treated at a higher temperature with the increasing number of passes, indicating that different types and extents of damage occurred. The RVA profile of starch showed a moderate peak viscosity with increased pasting stability against shear thinning similar to that of cross-linked starch as the number of passes and preheating temperatures increased. These results suggested that microfluidization combined with preheating might be used as a potential alternative method for the modification of starch such as cross-linked starch.

The physicochemical and antioxidant properties of cookies prepared using powders of barley sprout (BS), lemon balm (LB), and green tea (GT) were studied. The same dough density was maintained in all the sample groups. The experimental group to which the natural ingredients containing antioxidants were added did not show any significant change in the appearance of cookies compared to the control. LB and GT cookies showed significantly lower hardness compared to the control (p<0.05). Control showed the lowest antioxidant effect when assessed with 2,2-diphenyl-1-picrylhydrazyl. (DPPH) and this gradually increased in the order of BS, LB, and GT. The antioxidant activity of GT was 7 times higher as compared to the control (p<0.05). The antioxidant activity assessed using 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) also showed results similar to that seen with DPPH. GT showed a significantly higher total phenol content, about 2-3 times higher compared to the control (p<0.05). GT had significantly higher total flavonoid content than that of the control (p<0.05). Thus, the addition of natural antioxidant ingredients such as sprout barley, lemon balm and specifically green tea, in the preparation of cookies, resulted in excellent antioxidant activity with similar physicochemical quality characteristics. The study suggests that it is possible to develop cookies that are competitive in terms of nutritional and physiologically active functions.

The purpose of this study was to evaluate the physicochemical components and antioxidant activities of wheat sprout powder prepared by the enzymatic hydrolysis and lactic acid bacteria treatment. The four kinds of pre-treatment were: no treatment (WP), treated with enzyme (WPE), treated with lactic acid bacteria (WPL), and treated with enzyme and lactic acid bacteria (WPEL) were applied to the wheat sprout powder. The WPEL had higher total free amino acid and essential amino acid content than the other samples. As for the volatile aroma of the wheat sprout powder, 29 types of compounds were identified in the WP and WPL, 28 types in the WPE, and 27 types in the WPEL, respectively. The total polyphenols and flavonoids contents, in the wheat sprout powder was enhanced with the enzyme and the lactic acid bacteria pre-treatment. The WPEL had highest DPPH radical scavenging activities. The overall acceptability was the highest at 6.24 points in the WPEL. Based on these observations, it was confirmed that the enzyme and lactic acid bacteria pre-treatment could improve the antioxidant activities and active component of the wheat sprout powder.

This study examined the optimal temperature and time conditions to maintain high quality Dongchimi during the fermentation and storage period. Dongchimi was fermented at low (5oC), medium (10 and 15oC), and high (20oC) temperatures until the acidity reached 0.2, 0.3, and 0.4%. respectively. From the consumer’s preference test enrolling five consumers, Dongchimi fermented at 15oC until an acidity of 0.3% (for approximately six days) was evaluated to be the optimal status because of its high score of overall acceptance, taste, and odor of consumers. To determine the optimal storage temperature of fermentation, Dongchimi was stored at three different temperatures (−1, 2, 5oC) for four weeks after fermenting at 15oC for six days. During the storage period, most of the physicochemical properties (pH, acidity, reducing sugar content, and organic acid) and microbiological properties changed significantly in the 2 and 5oC groups, resulting in a significant change in descriptive sensory analysis of Dongchimi. These results indicate that fermentation at 15oC and storage at −1oC for Dongchimi enables it to maintain the best quality for a long time.

본 연구는 착즙이나 추출 후 폐기되는 복분자(Rubus coreanus) 부산물을 사료자원으로 급여한 버크셔 암컷과 거세돈의 육질특성을 알아보고자 실시하였다. 시험 돼지는 Berkshire 품종 총 60두를 암수 구분하여 각 15두씩 임의 배치하였고, 복분자 부산물을 급여하지 않은 대조구와 복분자 부산물을 전체 사료의 0.3% 수준으로 출하 전 60일간 급여한 처리구(RC)로 분리하였다. 육질분석을 위하여 도축 후 예비 냉각한 좌반도체 등심 부위를 채취하여 일반성분, 이화학적 육질특성, 지방산 및 항산화 활성을 분석하였다. 일반성분은 대조구와 RC간의 유의적 차이가 없었고, 육색에서 거세돈육의 명도(L*) 값에서만 RC구에서 대조구 보다 낮은 값을 나타냈다(p<0.05). 등심육의 pH와 보수력은 RC 급여에 의한 유의적 차이가 없었으나, 전단력에서는 RC에서 유의적으로 높은 값을 나타냈다(p<0.05). TBARS 수치는 거세돈육의 RC가 대조구에 비해 낮은 경향을 나타냈고, DPPH radical 소거활성에서도 거세돈육의 RC가 대조구보다 높은 항산화능을 나타냈으나 유의적인 차이는 없었고 이는 성별에 의한 차이가 큰 것으로 판단된다. 근내지방 함량과 지방산 조성은 RC 급여에 의한 영향보다는 성별에 의한 차이가 뚜렷하게 나타났으며, RC 급여에 따른 항산화 특성 패턴이 다르게 나타난 것도 위와 같은 이유인 것으로 판단된다.

표고(Lentinula edodes), 노루궁뎅이(Hericium erinaceus), 느타리(Pleurotus ostreatus)의 버섯수확후배지(spent mushroom substrate, SMS)를 퇴비화에 활용하였다. 퇴비화 온도변화는 50oC 이상에서 7일에서 10일 동안 지속 되어 30일에 부숙이 완료되었다. 퇴비화 된 LeCSMS, HeCSMS는 130%, 80% 무종자에 대한 종자 발아지수를 보여 부숙도에 대한 종자 발아지수를 충족하였다. 퇴비화에 따른 물리 화학적 변화를 조사한 바 pH 범위가 4-5 에서 6-7로 증가 되었고 EC는 1-1.4 dS/m로 소폭 감소 되었으며 유기질 함량은 LeCSMS에서 36.9%로 SMS에 비하여 60% 이상 가장 큰 폭으로 감소 되었다. LeCSMS 를 기준으로 N (1.2%), P(2.3%), K(0.77%)함량이 조사되었으며 중금속은 모든 CSMS에서 기준치 이하였으며 Ca, Mg는 30%에서 60%이상 증가하였다. C/N비는 LeCSMS, HeCSMS에서 15% 낮았으나 PoCSMS에서 32%로 높게 나타났다. LeCSMS 처리에 따른 고추 유묘 생육효과는 시판 유기퇴비 처리구 등 대조 구에 비하여 초장이 60% 이상 높게 성장했으며 옆폭, 옆장, 옆수에서 다른 대조 구 에 비하여 모두 우수한 생육 효과를 보였다.

액체종균으로 생육된 표고의 이화학적 특성 및 항산화 활성을 수확 주기에 따라 비교하였다. 수확 주기가 경과 됨에 따라 수분 함량은 유의차가 없었으나, 조지방 및 조단백질 함량은 감소되는 경향이었다. β-Glucan 함량은 1 주기 버섯에서 가장 많았으며, 2 및 3주기 버섯은 1주기 버섯의 68.5% 및 62.3% 수준이었다. 무기물은 버섯의 갓과 대에서 비슷한 함량이었으며, 2주기 버섯의 갓에서 무기물 함량은 가장 많았다. 구성 및 유리아미노산은 수확 주기가 경과됨에 따라 감소되는 경향이었으며, 필수아미 노산 함량은 1주기 버섯에서 가장 많았다. 총 페놀 함량 은 1주기 버섯의 갓에서 31.96 mg/100 g, 대에서 21.10 mg/100 g으로 가장 높았으며, 수확 주기가 경과됨에 따라 감소되는 경향이었다. 플라보노이드 함량은 1주기 버섯의 갓에서 11.13 mg/100 g이었으며 수확 주기가 경과됨에 따라 유의적으로 감소되었다. 또한 항산화 활성도 1주기 버섯에서 가장 높았으며, 수확 주기가 경과됨에 따라 유의적으로 감소되는 경향이었다. 따라서 액체종균으로 생육된 표고의 3주기 버섯은 품질특성면에서 1주기 버섯에 비해 시장성에 손색이 없을 것으로 생각된다.

The purpose of this study was to investigate the extraction yield and physicochemical characteristics of mucin from the epidermal mucus of Misgurnus mizolepis. Ninety percent ethanol produced the highest yield of mucin. At higher concentrations, mucin had more elastic properties, as revealed by dynamic viscoelasticity measurements. Differential scanning calorimetry (DSC) demonstrated that mucin is a thermostable glycoprotein. Denaturation enthalpy increased as mucin concentration increased. Mucin inhibited the growth of both Escherichia coli and Bacillus cereus, but had better antimicrobial activity in the former. Mucin also exhibited antioxidant activity, equivalent to 66.64% of that of L-cysteine. Mucin inhibited elastase activity and MMP-1 & MMP-2 expression activity, and induced hyaluronic acid expression. It is indicating that mucin is effective in moisturizing and anti-aging the skin. Thus, mucin from the epidermal mucus of Misgurnus mizolepis could have great potential as a non-food material in various industries.

The road slopes have various problems such as the risk of landslides and soil erosion, and research on stabilizing road slopes using plant greening has attracted the most attention. The overall objective of this research was to evaluate the effects of woody biomass based growing media on plant germination in a slope area. Moreover, we tried to find out what physicochemical properties of growing media affect plant germination on a slope. For experiment, we tested soil, soil mixed with growing media (1:1, w/w), and growing media by itself. Physical and chemical properties were evaluated after a month from the date of treatment application to the experimental slope site. Plant germination of Lespedeza cyrtobotrya was measured for plant growth evaluation. Physicochemical properties were altered by mixing the soil with growing media. Particularly, moisture content, organic matter and C/N ratio were significantly changed in soils mixed with growing media compared to soil alone. We confirmed that plant germination was high when growing media was mixed with the soil. There was a significant linear relationship between particle density and pH of all media tested and plant germination. In addition, in the same trend, the principal component analysis confirmed that the particle density and pH was positive component for plant germination rate, and the C/N ratio was found to be the negative component for plant germination. In conclusion, the particle density, pH and C/N ratio of the soil mixed with growing media was considered effective for plant germination in the experimental slope site, and this wood-based growing media provides a means to improve the harmony between the slope and the surrounding environment.

Although aronia (Aronia melanocarpa (Michx.) Elliott) contains higher levels of polyphenols and more antioxidant activity than other berries, it is a berry that is difficult to eat raw due to its strong astringent taste and lack of sweetness. Therefore, in this study, we investigated the effect of tannin reduction of aronia by bioconversion method using mushroom mycelia cultures. Aronia and liquid cultures of Lentinula edodes and Phellinus linteus mycelia were mixed and then treated for 48 hours at 60°C. Tannin content, total polyphenol, total flavonoid and antioxidant activities (DPPH, ABTS radical-scavenging activities and FRAP activities) were investigated. The tannin content decreased from 64.2 mg ECE/g to 57.9 mg ECE/g (9.8% reduction) when treated with liquid culture of L. edodes and from 77.3 mg ECE/g to 47.9 mg ECE/g (38.1% reduction) from treatment with a liquid culture of P. linteus. Therefore treatment with mushroom mycelia culture solution may improve the palatability of aronia reducing the astringent taste.