Changes in contents of free sugars, amino acids, and fatty acids of legumes were analyzed for each phase of in vitro digestion. In addition, contents of resistant starch in raw and digested pulses were compared. Soybeans, kidney beans, cowpeas, and chickpeas were analyzed. An in vitro digestion model was used to analyze contents of nutrients using LC-MS and GC-MS. Stachyose in kidneybean, cowpea, and chickpea increased as the digestion phase progressed. In four types of legumes, raffinose slightly decreased or showed no significant difference between the Oral phase and the BBMV phase. Content of glucose, a monosaccharide, increased during the BBMV phase. During the digestion phase, levels of free amino acids and free fatty acids also increased. Content of resistant starch was reduced compared to that in the raw material. It was 0.01g/100 g food in soybean, 1.06 g/100 g food in red kidney bean, 0.77g/ 100g food in cowpea, and 0.76 g/100 g food in chickpea. It was confirmed that nutrients in the in vitro digestion model were liberated at each digestion phase with changes in the content of resistant starch. These results are expected to be used as fundamental data for obtaining bioavailability of nutrients.

본 연구는 위장 단계의 소화과정에 관여하는 Gastric lipase (GL)를 반려견을 위한 정적 체외 소화모델(Static in vitro digestion model)에 적용을 검토하기 위하여 실시되었다. GL의 첨가가 체외 소화과정 동안 건물(Dry matter; DM), 조단백질(Crude protein; CP) 그리고 조지방(Ether extracts; EE) 소화율에 미치는 영향을 평가하였다. GL은 위장 소화단계에서 첨가되었다. 위장(39℃, 2 hr.)과 소장(39℃, 4 hr.) 소화 후에 비소화 분획을 분리하였다. 그리고 실험사료와 분리된 비소화 분획에서 DM, CP 그리고 EE 수준을 측정하고 각각의 소화율을 계산하였다. 위장과 소장 소화단계에서 측정된 DM, CP 그리고 EE 소화율은 Control과 GL 그룹 사이에서 통계적으로 유의한 차이는 관찰되지 않았다(p>0.05). 결과적으로 우리의 체외 소화모델에서 GL의 첨가는 DM, CP 그리고 EE의 소화율에는 영향을 미치지 않는 것으로 나타났다. 따라서 이와 같은 결과는 정적 체외 소화모델을 이용한 소화율의 평가에 있어서 GL의 역할은 다소 제한적일 수 있다는 것을 시사한다.

The object of this study is to feasibility assesment for co-digestion efficiency of food waste recycling wastewater(FWR) with thermal hydrolysis process dehydration cake (THP Sludge). As a result of THP pre-treatment experimental conditions to 160oC and 30 minutes, the solubility rate(conversion rate of TCOD to SCOD) of the THP sludge increased by 34%. And the bio-methane potential in the THP sludge increased by about 1.42 times from 0.230 to 0.328 m3 CH4/kg VS compared to the non-pre-treatment. The substrates of the co-digestion reactor were FWR and THP sludge at a 1:1 ratio. Whereas, only FWR was used as a substrate in the digestion reactor as a control group. The experimental conditions are 28.5 days of hydraulic retention time(HRT) and 3.5 kg VS/m3-day of organic loading rate(OLR). During the 120 days operation period, the co-digestion reactor was able to operate stably in terms of water quality and methane production, but the FWR digestion reactor deteriorated after 90 days, and methane production decreased to 0.233 m3 CH4/kg VS, which is 67% of normal condition. After 120 days of the experiment, organic loading rate(OLR) of co-digestion reactor was gradually increased to 4.5 kg VS/m3-day and operated for 80 days. Methane production during 80 days was evaluated to be good at the level of 0.349 m3 CH4/kg VS. As a result of evaluating the dehydration efficiency of the sludge before/after 150-180oC THP using a filter press, it was confirmed that the moisture content of the sludge treated before THP at 180oC was 75% and improved by 8% from 83-85% level. Therefore, it is expected that the co-digestion reactor of FWR and THP sludge will ensure stable treatment water quality and increase bio-methane production and reduction effect of dehydration sludge volume.

본 연구는 생후 12개월령의 염소를 사용하여 앞다리, 뒷 다리, 등심 및 갈비 부위로 분할하여 in vitro 소화실험을 통해 부위별 단백질 가수분해도 및 아미노산 조성을 조사 하였다. 이 때, 소고기 및 돼지고기의 분할육을 이용하여 염소고기와 비교, 분석하였다. 염소고기 분할육 중 뒷다리 (8.32%) 및 갈비(8.32%)가 가장 높게 단백질 가수분해도가 나타났으며, 염소고기의 갈비 부위는 갈비 분할육 중 가장 높은 단백질 가수분해율을 보였던 돼지고기(8.57%)와 유의 차가 없었다 (P>0.05). In vitro 소화 전에는 염소고기 분할 육 중 등심에서 글리신(11.03%)이, 앞다리에서 글루타민 (53.44%)이 다른 고기 종류 및 분할육들에 비해 유의적으 로 높은 비율로 포함된 것이 확인되었다(P<0.05). In vitro 소화 후에는 염소고기 갈비 부위에서 라이신(17.54%)이 가 장 높은 비율로 포함된 것으로 확인되었으며, 소 갈비 부 위보다 유의적으로 높았다(P<0.05). 본 연구는 염소고기 분 할육의 단백질 가수분해도 및 아미노산 조성을 제공하며 단백질 소화양상 및 생체 이용률을 평가하기 위한 기초 자 료로써 활용되어질 수 있을 것으로 사료된다.

The 1980s is the golden decade for the vigorous development of Chinese films. During this period, the documentary aesthetics led by the fourth generation of directors quietly rose. Under the background of great changes in China's politics, economy and culture, Chinese films, which inherit the original production system and decades of development experience, are full of vitality. On the one hand, they are accusing history, on the other hand, they are seeking a kind of seclusion and evasion, and they are digesting their youth sacrifice in the "real" image. Taking old stories in the south of the city as an example, this paper re examines the works of the fourth generation directors from the aspects of narrative motivation and complex mood expression, in order to provide new ideas and perspectives for how to express Chinese stories and Chinese culture in the era of cultural globalization. We should actively sum up and absorb the achievements of Chinese films in the 1980s. In the current context of cultural globalization, we should use practice to seek and explore how to use Chinese image language to tell Chinese stories and express profound, beautiful and profound Chinese culture.

막 분리 운전방식에 따른 음폐수 소화가스의 도시가스용 바이오메탄 생산연구를 상업용 시설을 대상으로 수행하였다. 연구결과 바이오메탄의 순도는 4SBR과 3SDR 모두 98.9%를 달성할 수 있었다. 소화가스 내 메탄 회수율은 4SBR 88.1%, 3SDR 79.4%이었고, 처리 소화가스량 대비 바이오메탄 생산율도 4SBR이 53.5%로 3SDR의 49.4%보다 높았다. 그러나 막 분리시설에 공급되는 가스 중 반송 가스의 비율은 4SBR이 56.5%로 3SDR 보다 두 배가량 컸으며, 이로 인해 최대 처리량에 있어서는 3SDR이 양호한 결과를 보였다. 따라서 소화가스 200 Nm3/day 이하는 4SBR, 240 Nm3/day 이상에서는 3SDR이 경제성이 좋은 것으로 판단되었다. 공정 운전변수들의 평균값 대비 운전 값들의 상대편차는 전반적으로 4SBR이 컸으며, 또한 주 운전조절 수단인 바이오메탄 인출압력 대비 주요 지표들의 상관관계에 있어서는 3SDR가 보다 직접적인 관계를 보여주었다.

Tartary buckwheat has established itself as a functional food source because of its basic nutrition and phenolic compound contents, such as dietary fiber (DF) and rutin (RU). However, little information has been obtained concerning the comparative effects of DF and RU on the in vitro and in vivo glucose responses of tartary buckwheat flour. Moreover, the relationship between the flour’s in vitro starch digestibility and its components’ blood glucose response is not well-known. This study found that DF and RU reduced rapidly digestible starch (RDS) by 37.32→33.88% and 41.71→30.28%, whereas they increased resistant starch (RS) by 30.47→31.46% and 28.41→36.78%, respectively. Furthermore, RU had a lower glycemic index (GI) compared to DF. The regression equation for the in vitro and in vivo data from RU exhibited positive correlation (R 2 = 0.99); however, DF did not display positive correlation, which indicates that the in vitro and in vivo GI mechanisms by DF and RU are different.

본 연구에서는 파일럿 및 상용급 규모에서 UF 분리막을 결합한 혐기성 소화 공정을 장기간 운영하여 분리막의 성능, 소화효율, 바이오가스 생산량과 수질 등의 다양한 인자를 도출하였다. 파일럿 규모에서 막의 투과 플럭스는 15∼20 LMH, 막간 차압은 1∼3 kgf/cm2로 운전되었다. 유입수의 TCOD 와 SCOD 는 각각 113 g/L, 62 g/L 이었고, 유출수의 TCOD 와 SCOD는 UF 공정 이후 제거효 율이 93% 및 86% 로 나타났다. 상용급 규모의 운전 결과, 분리막의 투과 플럭스는 12∼15 LMH로 나타났다. 유입수의 CODcr, TS, VS는 각각 236 g/L, 62.5 g/L, 50.2 g/L였으며, 농축여과분리막을 통과 후 제거율은 각각 99%, 94% 및 98%로 조사되었다.

The gastro-intestinal behaviors of foods influence their physiological functions in the human body. In-vitro methods simulating digestion processes have been extensively used to study the gastro-intestinal behaviors of foods due to more rapid and less expensive advantages. However, there is a lack of systematic studies to monitor the rheological changes of the food digesta in real time. In this study, rice-based products (specifically, extruded noodles) were prepared with three varieties of rice flours with different contents of amylose and their physicochemical properties and in-vitro digestibility were then characterized from a rheological point of view. The rice flours with higher amylose contents exhibited greater stability to dual mixing and higher degrees of starch gelatinization and retrogradation in thermo-mechanical measurements. In addition, greater elastic properties were clearly observed in the high amylose rice samples. The noodles which were produced with high amylose rice flour had a harder texture and reduced cooking loss. When the rheological changes of the extruded rice noodles were monitored in real time during the in-vitro starch digestion, the rice noodle digesta with higher amylose content exhibited greater viscosities throughout the simulated oral-gastric-intestinal digestion steps. The flow behavior of the rice noodle digesta consisted of the Power-law region and infinite shear plateau that were satisfactorily characterized by the Sisko model (R2>0.99). Hence, this study was conducted to investigate the physicochemical and in-vitro digestibility of extruded rice noodles with different amylose contents. These results can provide a promising opportunity for the food industry to research in-vitro digestion and physicochemical characteristics of rice-based products.