A study was conducted to determine the rheological properties of gochujang and chogochujang at different temperatures (25, 35 and 45°C). The rheological properties of the samples were determined using a rotational rheometer at a shear range of 1 to 40 s-1. The gochujang and chogochujang were found to be Non-Newtonian fluids following the Herschel-Bulkley model. The yield stress and consistency coefficient of the gochujang at different temperatures were higher than those of the chogochujang but the opposite was observed for the flow behavior index. Moreover, all rheological properties of the gochujang and chogochujang decreased with increasing temperature. The consistency coefficient was related to temperature using an Arrhenius-type relationship. The gochujang (14.48 kJ/mol) has higher activation energy than the chogochujang (14.03 kJ/mol). The yield stress values of the gochujang and chogochujang can be related to temperature by linear regression equations and the flow behavior index values by exponential regression equations.

Ionic liquids (ILs) have been used in DNA extraction/separation, DNA preservation and PCR based on their characteristic affinity to DNA. However, few studies have been performed about how DNA-IL complex forms and its mechanism which would be essential to understand the role of ILs over the range of applications. Herein, we present that the differences in the structure of the DNA- IL complex are associated with the alkyl chain length of IL. The assumption was evidenced by Atomic force microscopy, DNA specific dye staining, gel-electrophoresis and real-time electrical measurement. We observed unique electrical signals with altered duration time and amplitude when DNA- ILs complexes pass through solid-state nanopore. We examined three types of ILs (EMIM-Cl, BMIM-Cl, and OMIM-Cl) for their characteristics to form DNA-ILs complexes. The results indicated that the length of hydrophobic alkyl group in respective ILs determines the form of DNA-IL complex. In conclusion, the morphology of DNA could be modified by the incorporation with different alkyl chain length of ILs, providing their further application in biosensor such as nanopore technique for DNA sequencing or understanding protein-DNA interaction.

우엉 분말의 첨가량을 0, 2, 4, 6, 8%로 달리하여 쿠키를 제조한 후 이화학적 품질 및 소비자 기호도를 조사하였다. 쿠키 반죽의 pH는 우엉 분말의 첨가량이 증가함에 따라 유의적으로 감소하였고(P<0.05), 밀도는 유의적 차이가 나타 나지 않았다(P>0.05). 쿠키의 퍼짐성과 수분함량은 우엉 분말이 첨가농도에 따라 증가하는 경향을 보였으나 유의적 차 이는 없었다(P>0.05). 손실률은 우엉 분말의 첨가량이 증가함에 따라 감소하였으나 일부 첨가군 사이에서 유의적인 차 이가 발견되지 않았다(P>0.05). 한편 명도(L*), 황색도(b*) 및 적색도(a*)는 우엉 분말의 첨가량이 증가할수록 유의적으 로 감소하였으며(P<0.05), 경도 또한 유의적으로 감소하였다(P<0.05). 소비자 기호도 검사 결과, 전체적인 기호도에서 2% 첨가군이 다른 쿠키에 비해 높게 평가되었으며, 따라서 쿠키의 물리적 특성과 관능적 품질 등을 고려할 때 쿠키 제조 시 밀가루에 대한 우엉 분말의 최적 대체량은 2%가 적합한 것으로 판단된다.

A self-powered time-temperature indicator (TTI) was optimized to enhance the performance of the TTI by modifying a biofuel cell using different immobilization, redox mediators, and status of electrode. The performance of the TTI was measured by output voltage of the TTI. The enzymes and combinations of lacasse mediators (HBT (1-hydroxybenzotriazole), Rupy (Bis-(bipyridine)-(5-aminophenanthroline) ruthenium bis (hexafluorophosphate)), MB (Methylene blue), SDP (4,4- sulfonyldiphenol)) and glucose oxidase mediators (FA (Ferroceneboxaldehyde), DBQ(2,5-dihydroxybenzoquinone), HQS (8-hydroxyquinoline-5sulfonic acid hydrate), FHFP (Ferrocenium hexafluorophosphate)) were immobilized with stabilizers (pyrrole) on a glassy carbon electrode by electrodeposition by applying a square wave, cross-linking and physical immobilization. MWCNTs were used to modify glassy carbon electrodes. MWCNTs coated electrodes produced higher output voltage than uncoated electrodes. The optimum and stable performance of the self-powered TTI was that the output voltage of 64 mV and duration time was 3hr at 25°C, when the combination of Rupy, MB for laccase mediators and HQS, FHFP for glucose oxidase mediators were immobilized on MWCNTs coated electrodes by applying a square wave method. In the application, the concentrations of enzyme and glucose were adjusted to prolong the shelf-life of TTI at much lower output voltage.

Cycloamyloses (CA) from high-amylose rice starch (Dodamssal, 50.94% amylose) was produced to form a complex with anthocyanin extracted from black rice (sihtoheukmi). The effects of CA concentration (1, 5, 10 and 30%, w/v), pH (2, 4, 6, and 8), UVB irradiation time (~24h) and thermal treatment time (~24h) on the oxidant capacity of the complex were investigated. Anthocyanin consisting of 95% cyanidin-3-glucoside (C3G) was extracted from the black rice by suspending in 60%(v/v) ethanol containing 0.2%(v/v) hydrochloric acid for 90 min at 50°C. Cycloamyloses (CA) produced by 4-α-glucanotransferase (4αGTase) formed complexes with C3G by shaking the mixture for 48 hours at 30°C. Antioxidant activities (radical scavenging capacity) were determined by using ABTS [2,2'-azinobis-(3-ethylbenzothiazoline- 6-sulfonic acid)]. The antioxidant activities of the complexes increased with pH increasing. Upon UVB irradiation and heat treatment, the antioxidant activities were more retained for the complexes incorporating 10% CA concentration or above compared to the C3G control. Degradation rate constant (Kd) and half-life (T1/2) were obtained from degradation data of CA complex with cyanidin-3-glucoside. The effect of CA complex formation with C3G is significantly observed at pH4. The results suggest that the CA complex formed with C3G indeed has an enhanced antioxidant potential toward UVB and thermal degradation.

Broccoli, one of Brassica vegetables, has been known to possess various health beneficial activities including anti-inflammation, anti-oxidation and anti-cancer etc. Various metabolites were indicated as active compounds in broccoli. Glucosinolates such as glucoraphanin, glucobrassicin, glucoerucin and isothiocyanates, i.e. sulforaphane, which is produced through the enzymatic action of myrosinase are getting focus as their bioactivities. In this study, we treated broccoli with pulsed electric field (PEF) processing and the metabolite profiles were investigated based on the metabolomics analysis. PEF process was applied to stem and floret of broccolis with three different levels; 500, 1000, 1500 pulses with 2 kV/cm, then metabolites were extracted with 70% methanol. Metabolomic analysis was carried out with mass spectrometry through multivariate statistical analysis based on the OPLS-DA model. Significant changes of metabolite profiles were observed by PEF treatment and specific metabolites were affected as dose dependent manner. Content of major glucosinolates compounds such as glucoerucin, glucoiberin, glucoraphanin, glucobrassicin, 4-hydroxy glucobrassicin, and 4-methoxy glucobrassicin were significantly reduced, while sulforaphane was distinctively increased in PEF treated broccolis. The results implied that myrosinase released from vacuole by PEF processing transformed glucosinolate into isothiocyanate, which would be useful findings for enhancing bioactivity of broccoli by simple PEF treatment.

본 연구에서는 신규 승인 및 승인 예정인 유전자변형 콩 5개 이벤트(SYHT0H2, DAS-44406-6, MON87751, DAS-81419-2, DAS-68416-4)의 정량분석에 사용할 시험대조물질로써 플라스미드(pUC-GM soy C, D)를 개발하였다. 각각의 표준플라스미드는 콩 내재유전자인 lectin의 증폭서열을 포함하고 있으며, pUC-GM soy C에는 4개의 이벤트가, pUC-GM soy D에는 하나의 이벤트가 포함되었다. Applied Biosystems의 Viia7 real-time PCR을 통해 개발된 표준플라 스미드에 대한 검증실험을 실시하였다. 정량분석에 사용된 프라이머, 프로브는 식품공전에 고시되어 있는 것을 사용 하였다. 정량분석을 위한 표준곡선은 20, 200, 2000, 20000, 200000 copies로 희석한 표준플라스미드를 이용하였으며, R2는 0.993-1.000, 표준편차(standard deviation, SD)는 0.01-0.18로 확인되었다. 이와 같이 개발된 표준플라스미드 (pUC-GM soy C, D)가 5개 유전자변형 콩의 정량검사에 calibrator로 사용될 수 있음을 확인하였다.

감자는 세계에서 4번째로 중요한 식량작물로 식품 및 사료로 이용되고 있다. 감자의 주요 소비형태는 일반식용 위주와 전분, 감자칩, 감자튀김 등 다양한 형태의 가공제품, 씨감자 형태로 사용한다. 또한 감자를 식품산업과 제지 산업에서 활용하기 위해 amylose 함량을 감소시키거나 acrylamide 생성을 줄인 유전자변형 감자가 개발되고 있다. 이 에 따라 우리나라의 경우 감자 가공품 수입이 많은 만큼 국내외 감자 제품에 대한 미승인 유전자변형 감자에 대한 검사법이 필요하다. International Service for the Acquisition of Agri-biotech Applications (ISAAA) 보고에 따르면 2016 년까지 45개의 GM 감자이벤트가 개발되었다. 이 중 우리나라는 식품의약품안전처로부터 4종의 GM 감자가 식품용 도로 승인되었다. 본 연구에서는 현재 미승인 유전자 감자 6개 이벤트에 대해 정성검사용 표준플라스미드 (pUC_GM potato A and B)를 제작하였으며, UDP-glucose pyrophosphorylase (UGPase) gene을 감자 내재유전자로 사용했다. 개발 된 표준플라스미드는 식품의약품안저처의 고시를 토대로 primers와 probes를 이용하여 Applied Biosystems ViiA7 real-time PCR system을 통해 정성분석을 수행하였다. 또한 검정한계치를 확인하기 위해 플라스미드를 100,000 - 10 copies까지 희석한 것을 주형으로 하여 real-time PCR을 진행하였다. 이와 같이 미승인 유전자변형 감자에 대한 정성 분석용 표준플라스미드가 개발되었으며 국내 미승인 유전자변형 감자에 대한 모니터링에 활용될 수 있을 것으로 기 대한다.

칠면조는 슈퍼 푸드 중 유일한 육류 식품으로 선정되어 칠면조의 육류 소비는 더욱 증대될 것으로 기대된다. 이 에 따라 식품 중 사용된 동물성 원료인 칠면조의 신속하고 정확한 판별법 개발이 요구된다. 본 연구에서는 칠면조 를 정확하고 민감하게 검출하기 위해 TaqMan® probe를 활용한 real-time PCR 방법을 개발하였다. 종 특이 primer와 probe는 미토콘드리아의 cytochrome b 유전자를 대상으로 개발하였고, 특이성은 총 19 종의 동물성 원료를 대상으 로 확인하였다. 개발된 검출법의 검출한계는 칠면조 DNA를 10 ng 으로 부터 10배씩 희석하여 확인한 결과 0.1 pg 이었고, 동물성 식품원료인 소와 닭에 칠면조를 50, 25, 5, 1, 0.1% 비율로 혼합하여 확인한 결과 0.1 %까지 검출되 었다.

White rice with grains is a nutritious meal that richly contains fiber, vitamin and mineral, but it is difficult for elderly people to masticate some grains and beans due to its hardness. This study was aimed to find the optimal mixing ratio of rice with texture modified grains and beans by comparing rheological properties. Beans were soaked in tap water for 24 hr at 20°C, cooked under pressure (1hr at 121°C), frozen for 24 hr at -18°C, and thawed in water bath for three hr at 30°C. The samples were submerged in macerating enzyme solution, left under vacuum at 60 mmHg for 5 min to infuse the enzyme into the intercellular spaces of samples, and rapidly returned to the atmospheric pressure. The samples were removed from enzyme solution, sealed in plastic bag, placed at 70°C for 20 min for enzyme activation and inactivated at 95°C for 15 min. The grains and texture modified beans were added to white rice with different ratio, soaked for one hr in enzyme solution under warming condition at 70°C, and steamed with electric pressure cooker. Cooked meals were rapidly cooled at -18°C for one hr, placed at 20°C for another one hr, and then rheological properties were measured with texture analyzer. The hardness of texture modified rice with grains was reduced to 2.3 ~ 4.1 × 104 N/m2 and the hardness of rice with beans was reduced to 3.8 ~ 4.8 × 104 N/m2 depending on mixing ratio. The cohesiveness was reduced by 1/3 ~ 2/3 respectively, while adhesiveness was not changed significantly, compared to those of cooked rice. These results suggest that cooked rice mixed with 30 ~ 40% of grain and 6 ~ 10% of bean would be appropriate for elderly people to consume without chewing difficulty.

Nuruk, a Korean fermentation starter for Makgeolli, contains a variety of microflora according to province and natural environment. However, the metabolites profiles in traditional Korean Nuruk were not defined yet. In this study, Nuruk were prepared with 20 different fungi originated from Gangwon province (Rhizomucor variabilis, Lichtheimia corymbifera, and Aspergillus species) and their metabolites were profiled / compared with commercial strains (Aspergillus kawachii) through metabolomics analysis. Metabolites were extracted with solvent mixture (Isopropanol: Methanol: Distilled water) and put into MS spectrometry analysis. After processing of full mass spectra data from LC-MS/MS, the characteristics of each strain were compared and analyzed by multivariate statistical analysis such as hierarchical cluster analysis (HCA), principal component analysis (PCA), and orthogonal partial least squares discriminant analysis (OPLS-DA).Interestingly, strain specific classification was observed by HCA and PCA among samples and significant differences were also indicated from commercial strain Aspergillus kawachii. As a results, 26 metabolites were successfully screened with a validity from a total of 189 metabolites by using of VIP plot through OPLS-DA. These results suggested the uniqueness of Korean traditional home brewed liquor compared to commercial liquor and could be useful information for Korean brewing industry.