옥수수 글루텐을 식물성 효소인 파파인으로 가수분해하여 글루덴 펩타이드를 생산하였다. 생산된 글루텐 펩타이드류는 인이온 존재 하에서 인이온과 칼슘이온과의 침전형성을 방지하여 칼슘의 용해성을 증진시켰다. 칼슘이온의 용해도는 8.3㎎의 펩타이드 존재시 대조구에 비해 5.2배 증대되었다. 산성 아미노산의 함량이 매우 높은 이들 펩타이드류를 Delta pak 칼럼을 이용하여 분획하였으며 이들 분획가운데 3번째 분획이 가장 높은 칼슘 용해성을 보였다.

Lipid oxidation in foods produce the peroxidation products, toxic substance and rancidity odor. In vivo, lipid peroxidation by free radicals or molecular singlet oxygen cause such as a damage of DNA, cancer and aging. Accordingly, the development of new compound inhibit lipid oxidation in foods and in vivo is very important. Antioxidants are generally used as a protection material of oxidation for a storage and preservation of foods. In terms of stability of foods and health for human, development of a high effective antioxidants in a nature is required. In this point of view, this paper presents the research trends of a kind of natural antioxidative substances and its antioxidative activity.

This survey was carried out to investigate the effects of dietary attitude on the nutrition knowledge, food habits and the intake of instant food, convenience food and fast food between two groups of college women, a nutrition major group and nutrition non-major one. Questionaires were completed by 214 nutrition majors and also by 145 non-majors. Nutrition majors showed better average in meal time regularities per week than nutrition non-majors. And nutrition non-majors had a higher frequency rate in taking of instant food and fast food than nutrition majors. In the case of both college women, those who take a meal regularly at each meal times have a higher score in food habits. The women who ate instant foods more frequently got a lower score in food habits, but the frequency of the intake of instant foods did not affect the score of nutrition knowledge. On the other hand, the women who had fast foods more frequently got a higher score in food habits and lower score in nutrition knowledge. When college women have a little of nutrition knowlege, they have a tendency to keep their meal time regularity and right dietary attitude pattern. In the dining -out pattern, the college women liked to eat flour foods and they preferred western foods than Korean foods. The motivation of food selection was for convenience and for time saving which were the reason for satisfaction to the products of food service industry. The products of food service industry were found to be unsatisfactory in nutrition and sanitation. Therefore, we must be more aware of preventing the disappearance of Korean traditional foods and for developing dietary culture successively, the products of food service industry which are more suitable for Korean should be developed.

야콘은 재배지역 적응성이나 과다시비에 강한 편이나 시비 종류나 시비량에 따라서 반응은 다르게 나타나는 작물인데 수피퇴비와 유기질비료를 주구로하여 3요소 시용량을 다르게 하여 준고냉지에서 야콘을 재배한 결과는 다음과 같다. 시험전 토양의 이화학성은 비옥도가 낮은 보통밭이었다. 재배기간중 월별 평균기온은 평년에 비해 7월만 높았을 뿐 그 외는 같거나 낮았다. 무비구보다는 무퇴비구가 생육이 양호하고 수량이 74% 많았다. 야콘 생육은 수피퇴비, 유기질비료 처리시 3요소 시비량이 증가할수록 초장, 엽수, 경태 등 생육이 양호했으며 수량도 많았다. 수량은 수피퇴비구보다는 유기질비료 처리구가 많은 경향이었으나 수피퇴비 3요소 1.5 배구가 수량이 6,905kg/10a 으로 가장 많았다. 야콘잎의 일반성분은 퇴비종류나 3요소 시용량구간에 일정한 경향이 없었으며 무퇴비구의 함량도 3요소 비료 시용구의 성분과 큰 차이가 없었다.

솔잎의 기능성에 관한 연구를 위하여 솔잎발효추출물(PEE)과 에탄올추출물(PE 80, PE 50)로 효소적 저해활성과 아질산염 소거작용에 대하여 연구하였다. Tyrosinase의 저해효과는 솔잎발효 추출물인 PEE가 솔잎 에탄을 추출물 PE 80과 PE 50에 비해 약 5∼38％정도 저해 활성 효과가 높게 나타났다. XOase 저해효과는 PFE가 62.77％, PE 80이 64.90％, PE 50이 55.91％의 저해율을 나타내었으며, ACE 저

대두단백 가수분해 산물의 맛과 향을 개선하기 위해 효소에 의한 가수분해 system을 확립하기 위하여 단백질 가수분해 패턴이 서로 다른 효소로 생산된 단백 분해산물의 가수분해도와 표면 소수도 등을 측정하였다. 이들 분해물의 pattern을 SDS 전기영동으로 조사하였고, 효소반응에 의한 단백질분해물의 관능검사를 실시하였다. 각 균주가 생산한 단백질 분해효소의 pH 변화에 따른 효소의 활성은 No. 16 효소(Bacillu megarerium Bl

The rheological Voperties of biopolymers produced by Bacilli sp. K-1 and its mutant strains(KM-21, KM-83) were studied at the temperature ranges with 20∼80, at the concenration of 2∼6%, at the pH ranges from 3.0 to 9.0 and at the shear rate of 9.3-930sec-1 The apparent viscosity of biopolymers was decreased with increasing shear rate, and thereby biopolymers showed pseudoplastic characteristics. It was found that the apparent viscosity models respected 19 temperature, concentration and both temperature and concentration were expressed by Arrhenius Model, Exponential Model and combined of the above two Models. Therefore, the apparent viscosity could be predictable by Arrhenius and Exponential Models with high R2.