This study analyzed the nutritional composition (proximate composition, total dietary fiber, calories, minerals, fatty acids, and amino acids) of 10 noodle products (tteok ramyun, jjamppong ramyun, kimchi ramyun, instant udon, cup ramyun, jajangmyun, bibimmyun, cream spaghetti, ssalguksu, and milmyun), which account for 85% of the cumulative intake of one or more key nutrients, using data from the 7th Korea National Health and Nutrition Examination Survey. The moisture contents of bibimmyun, jajangmyun, and cream spaghetti were lower than those of the other noodle products, whereas the crude fat, crude protein, carbohydrate, and calorie contents were the highest. Cream spaghetti had the highest mineral, fatty acid, and amino acid contents, followed by bibimmyun and jajangmyun. Ssalguksu had the lowest contents of most nutrients. These data could be used to populate a food composition database, which can provide consumers with the nutritional information about frequently consumed noodle products.
In this study, the process of sinapine removal from surface-active substances extracted from defatted rapeseed cake was established by using a mixed organic solvent system (diethylether:ethyl acetate = 1:1, v/v). The emulsifying properties of the purified surface-active substances were investigated. Thin layer chromatogram showed that sinapine was removed and purified surface-active substances were found to have better emulsifying properties compared to a non-purified one or commercial soy lecithin. As for interfacial tension data, purified surface-active substances showed values lower (10-1 wt%: 3.20±0.57 mN/m) than the non-purified ones (10-1 wt%: 14.16±0.27 mN/m). In addition, we found that fat globule size in emulsions with purified surface-active substances was much smaller than in emulsions with non-purified substances or commercial soy lecithin. These results could be attributable to the increased amount of phospholipids in purified substances following sinapine-removal.
The synthesis of octenyl succinyl β-gucan (OSA-β-glucan) was carried out and its interfacial properties at the oil-water interface and in emulsion systems were investigated. An aqueous ethanol system as a reaction media was used to facilitate the synthesis process; 10% (w/w) ethanol found to be the best as it showed a maximum degree of substitution (DS: 0.0132). FT-IR showed a characteristic absorption spectrum at 1736cm-1, indicating the esterification of octenyl succinyl groups to β-glucan backbone. As for interfacial tension measurements, it was decreased with increasing concentration of OSA-β-glucan in the aqueous phase and when NaCl was added to aqueous OSA-β-glucan solution in the range of 0.01 M to 0.1 M and also when pH was raised (pH 3 ~ pH 9). In systems of emulsion stabilized with OSA-β-glucan, fat globule size found to decrease with increasing concentration of OSA-β-glucan, showing a critical value of about 0.32μm at 0.5 wt%. When the OSA-β-glucan emulsions were stored, it was found that fat globule size was increased with storage time and particularly pronounced increase was observed in emulsion with 1% OSA-β-glucan, possibly due to depletion flocculation. Results of creaming stability evaluated by light scattering technique showed that it was more stable in emulsions containing smaller fat globule size. Surface load of OSA-β-glucan in emulsions increased with increasing concentration of OSA-β-glucan, suggesting a multilayer adsorption.
바이오디젤의 저온유동성과 산화안정성은 주로 녹는점이 높은 포화 및 불포화 지방산 메틸에스테르의 함량에 의해 좌우된다. 본 연구는 동물성 유지인 우지 유래 바이오디젤에 요소를 첨가하여 포화지방산 메틸에스테르 함량을 저감시켜 동물성 바이오디젤의 저온유동성 개선과 포화지방산 메틸에스테르 함량이 저감된 동물성 바이오디젤을 식물성 바이오디젤에 혼합함으로써 식물성 바이오디젤(유채유, 폐식용유, 대두유 및 동백유)의 저온유동성을 개선하기 위해 수행 되었다. 연구결과, 동물성 바이오디젤의 포화도 저감을 통해 저온필터막힘점을 최대 –15℃까지 낮추었고, 포화도가 저감된 동물성 바이오디젤을 식물성 바이오디젤과 혼합함으로서 식물성 바이오디젤의 저온필터막힘점을 -10 ~ -18℃까지 낮출 수 있었다. 본 연구를 통해 동·식물성 유지 유래 바이오디젤의 저온특성을 개선함으로써 국내 겨울철 환경조건에서 연료유로 적용 가능성을 증대할 것으로 기대한다.
It is known that the content of saturated fatty acids methyl ester (SFAME) affect the pour point of biodiesel at low temperature. In this study, biodiesel (BD) was produced from beef tallow (TAL) by alkali catalyst. To reduce the saturation in BD, acetone fractionation was applied. Besides, TAL was also solvent-fractionated to reduce the saturated fatty acid (SFA) content for further producing BD. With acetone, TAL or TAL methyl ester (5:1 v/w) were fractionated at 10, 0, -10, and -15℃, respectively. At -10℃, 17.35% of SFA was observed in fractionated TAL (liquid part, -10TAL) when 5:1 solvent ratio was used for 24 hr. Under the same condition, fractionated BD (liquid part, -10BD) showed SFA (33.14%) with 78wt % yield. Also, fractionation of BD with different concentration of crystallizer 209 (0.1, 0.5, and 1%) along with different time (2, 6, 12, and 24 hr.) was observed. The best condition for reducing the SFA was 0.5% of crystallizer 209 addition for 12 hr of fractionation time at -10℃, in which 30.14% of SFA content was observed in BD (liquid part). Among different crystallizer, ps 66 showed the least content of SFA content (23.28%) in BD after fractionation (-10℃ and 24 hr) with 0.5wt% addition.
한국에 분포하고 있는 개구리 속에 대한 염기서열을 결정하고 상호 비교하여 종간 유전적 변이 정도를 밝히고자 한국산 개구리 속 6종과 일본산 개구리 속 1종에 대한 미토콘드리아 165 rDNA를 분석하였으며, Gene-bank에 수록된 일본산 산개구리류 3종도 함께 비교 분석하여 총 437 bp의 염기서열을 결정하였다. 산개구리류 7종에 대한 similarity는 91.3∼97.3％이며, 참개구리류는 96.1∼97.3％로 나타났다. 또한, 참개구리류와 옴
Camellia oil과 palmitic, 그리고 stearic ethyl ester를 기질로 하고 Lipozyme TLIM을 촉매로 이용하여 interesterification을 통한 POS를 많이 함유한 반응물을 합성하고자 하였다. 반응 조건(반응효소비율, 반응시간, 기질의 비율)을 독립변수로 하여 중심 합성 계획에 의한 반응 표면 분석을 통하여 POS의 함량은 높이고, sn-2 position의 acyl migration을 낮추어 합성하는
배추김치의 발효숙성을 에서 29일간 실시하면서 pH 및 적정산도 측정과 전자코를 활용한 향기성분 패턴 분석을 실행하였다. 에서 숙성한 배추김치의 pH는 저장 초기에는 큰 변화를 보이지 않다가 숙성 후 14일째부터 낮아졌고, 적정산도는 초기 에서 16일째에 까지 일정하다가 이후부터 급증하여 29일에는 에 도달하였다. 전자코 분석 결과, 배추김치의 향기성분 패턴은 숙성기간이 늘어나면서 제1주성분 값이 negative에서 Positive로 이동하는 경