This study was conducted to investigate the physicochemical properties of mung bean starch and the quality characteristics of mung bean starch gels supplemented with gelatin and isolated soy protein (0, 2, 5%) during storage at 5oC for 0, 24, 48, and 72 hours. The swelling power of mung bean starch supplemented with gelatin did not significantly change, whereas those supplemented with isolated soy protein (ISP) significantly increased. The solubility of mung bean starch supplemented with gelatin and ISP, however, significantly increased with increasing concentration. In addition, the soluble amylose and soluble carbohydrate of mung bean starch supplemented with gelatin and ISP significantly decreased with increasing concentration. In terms of pasting properties measured by the Rapid Visco Analyzer (RVA), the pasting temperature of mung bean starch supplemented with gelatin and ISP was not significantly different, whereas peak viscosity, minimum viscosity, final viscosity, breakdown, and consistency decreased. DSC thermograms showed that the onset temperature of mung bean starch supplemented with gelatin and ISP did not significantly change, whereas the enthalpy increased with the addition of 5% ISP. The lightness (L) and redness (a) of mung bean starch gels supplemented with gelatin, ISP, and without additives increased during cold storage, whereas the yellowness (b) decreased. The addition of gelatin and ISP suppressed changes in L, a and b of mung bean starch gel during cold storage. Synereses of mung bean starch gel supplemented with gelatin and ISP was lower than that without additives, with the addition of gelatin suppressing synereses more than ISP. The addition of gelatin and ISP also suppressed increases in hardness, chewiness, and gumminess of mung bean starch gels during cold storage. In the sensory evaluation, the addition of gelatin and ISP suppressed increases in hardness and brittleness of mung bean starch gels during cold storage. The addition of 2%, 5% gelatin and 2% ISP also suppressed a decrease in the overall acceptability of mung bean starch gels during 24-48 hr cold storage. Thus, the addition of 2-5% gelatin and 2% ISP to mung bean starch is appropriate for suppressing the quality deterioration of 24-48 hr coldstored mung bean starch gels.

환경대기 중의 휘발성유기화합물을 채취할 때 사용하는 샘플링 방법은 백을 이용한 샘 플링 방법과 흡착관을 이용한 샘플링이 대표적이다. 본 연구에서는 실제 대기시료를 이 용하여 두 샘플링 방법을 동시에 진행하여 비교하고자 하였다. 시료의 채취방법에 따른 회수율 정도를 알아보기 위해, 청국장을 조리하면서 발생하는 시료를 채취하는 과정에서 실험을 진행하였다. 그 결과, 유기산의 회수율이 백 샘플링보다 흡착관을 이용한 샘플링 에서 평균적으로 98.6 %의 percent difference (PD)를 나타내는 것을 확인하였다. 카보닐 계열과 방향족은 19.2와 34.3 %로 비교적 적은 차이를 나타냈다. 각 성분 중에서 butyl acetate는 0.50 %로 가장 낮은 수치를 보였고, TMA도 마찬가지로 비교적 낮은 수치를 기록하였다(2.13 %). 이러한 결과는 현장 조건에서 채취방식의 중요성을 확인해 주었다

본 연구에서는 초임계 CO2 추출법을 이용하여 공정변수가 대두유의 수율에 미치는 영향과 초고압 처리가 초임계 추출에 미치는 영향에 대하여 분석하였다. RSM 실험법을 통한 최적화 실험에서 468.18 bar, 80.23oC, 46.82 g/min의 조건에서 최대값 25.88%를 나타내었다. 초임계 추출법의 최적추출조건에서 초고압 전처리 후 추출 수율은 17.15-23.66%로 전처리 전보다 감소하는 경향을 나타내었다. 462.13MPa, 1분의 추출조건에서 정상점은 최대값으로 24.91%가 예측되었다. 초고압 전처리 후 초임계 추출에서 수율이 증가하지 않은 이유는 초고압 전처리시 입자의 뭉침현상이 일어나 평균입자크기가 증가하여 나타난 현상으로 추론하였다. 결과적으로 초고압 전처리는 초임계 추출 수율 증가에 영향을 미치지 못하는 것을 알 수 있었다. 초임계 CO2 추출법을 이용하여 대두유를 추출할 경우 추출 압력, 유량이 높을수록 추출온도가 낮을수록 더 많은 양의 대두유를 추출할 수 있다.

This study was carried out to investigate the physicochemical properties of mung bean starch and the texture of cold-stored (5℃ for 0, 24, 48, and 72 hours) mung bean starch gels added with soy bean oil (0, 2, 4, 6%). The swelling power of mung bean starch added with soy bean oil did not significantly change, whereas solubility increased significantly. Soluble carbohydrate content of mung bean starch added with soy bean oil decreased without any significant differences, whereas soluble amylose content decreased significantly. In RVA viscosity, pasting temperature and peak viscosity of mung bean starch added with soy bean oil were not significantly different, whereas minimum viscosity decreased and breakdown and consistency increased significantly. In RVA viscosity, there were no differences according to concentration of soy bean oil. DSC thermograms show that onset temperature of mung bean starch added with soy bean oil did not significantly change, whereas the enthalpy increased in the case of 4% and 6% oil addition. Rupture properties of freshly prepared mung bean starch gels added with soy bean oil increased in the case of 2% and 4% oil addition, and oil addition to mung bean starch gels suppressed changes in rupture properties during cold storage. There were no significant differences in the texture of freshly prepared mung bean starch gels added with soy bean oil, whereas hardness, chewiness, and gumminess of cold-stored mung bean starch gels added with soy bean oil decreased. In the above textural charactristics, there were no differences due to concentration of soy bean oil. Thus, the addition of 2-4% soy bean oil to mung bean starch is appropriate for improving the quality characteristics of cold-stored mung bean starch gels.

Generally, non-aflatoxigenic fungi, such as Aspergillus oryzae, and Aspergillus niger are main microflora in Korean traditional fermented foods including Meju and soybean paste, but sometimes, Aspergillus flavus and Aspergillus parasiticus can be contaminated and accumulated aflatoxins during fermentation and storage. So the screening of aflatoxigenic strains in fermented traditional food is very important to improve the sanitary quality of those foods. In this work, we screened aflatoxin producing fungi from commercial Meju and soybean paste in Western Gyeongnam by immunoassay. Samples were randomly purchased from market of the commercial Meju(10 EA) and soybean paste(20 EA) in nine areas of Western Gyeongnam. Of the samples collected, 24 strains and 22 strains of Aspergillus sp. were isolated from Meju and soybean paste, respectively. The isolated strains were cultured on SLS media at 25℃ for 15 days. The cultured broth were extracted with ethyl acetate and were analysed to determine aflatoxin B₁(AFB₁) by direct competitive ELISA(DC-ELISA). Six strains(25%) isolated from Meju, and 2 strains(9%) isolated from saybean paste, were confirmed as aflatoxin producing strains. The average range of aflatoxin productivity of isolates from Meju was 54.6 ± 38.7 ng/ml and that from soybean paste was 11.1 ± 8.6 ng/ml, respectively. Among them, isolated strain No. M-5-4 produced a high level of AFB₁ and showed 98.26 ng/ml of AFB₁. Every isolates were also re-confirmed their AFB₁ productivity by thin layer chromatography(TLC). The TLC results also showed same trend as DC-ELISA results. As the above results, the screening of hazard mycotoxigenic fungi from traditional fermented foods should be necessary for the safety and the application of HACCP system in the food manufactory in Korea.

Epoxidized soy bean oil (ESBO) is a plasticizes of PVC which is being widely used as a gaskets for the lid of glass jars including baby food. Using reverse mutation assay, chromosome aberration test and micronucleus test, ESBO were evaluated the mutagenicity. In the reverse mutation test, ESBO did not induced mutagenicity in Salmonella typhimurium TA98, TA100, TA1535, TA1537, TA102 with and without metabolic activation. In the chromosome aberration test using CHL cells, the results showed no increased structural and numerical aberrations in the concentration of sample producing cytotoxicity with and without metabolic activation. The in vivo induction of micronuclei was measured in polychromatic erythrocytes of bone marrow of young (3 weeks old) and adult (6 weeks old) ddY mice of both sex. At 24 hours after treatment with ESBO 20, 10, 5, 2.5 g/B.W. kg/corn oil 10 ml by oral route animals were sacrificed and bone marrow cells were prepared for smear slides. The results showed no increased micronucleated polychromatic erythrocytes regardless of sex and age. It was concluded that water soluble ESBO did not show certain genotoxicity within our studies conducted.

Soybean was originated from the regions of Manchuria where it was processed into Dujang, the fermented soybean souce. It was not until the Han dynasty in China that 'Shi', one type of Dujang, was introduced. 'Shi', which is also known as 'Sanguk'(loose soybean Meju), is made by first boiling and then fermenting the kernel of cooked soybean. It was admitted by the Chinese scholors that the 'Shi' which was used in China was introduced from Manchurian, the neighboring people to China at that time and the concestor of Korean. 'Maljang' is a form of caked-shaped 'Meju' which is made by formenting cooked and mashed soybean. The 'Maljang' of Manchuria was introduced to China, where it was called 'Maldo'. This fact is stated in a book, 'Saminwolyong', written during the 2nd century. 'Maljang' is presently used in Korea, but China has abandoned the use of 'Maljang' since the 6th century. It was introduced to Japan from Korea around the 7th century, and is remained in a few local regions. Although the term 'Jang' is representing all sort of fermented soybean preducts, including 'Shi' and 'Maljang', today, the definition of 'Jang' differs between China and Korea. According to the Chinese definition of 'Jang'. it is fermented soybean mixed with other cereal Koji. 'Jang' was first mentioned in 'Jaeminyo sool' in China and it was lator introduced to Japan However, in Korea, the Chinese type of 'Jang' was not commonly used due to the popularity of 'Maljang'.

콩모자익바이러스(SMV) 7계통의 진딧물 전염여부를 시험한 결과 SMV 7계통 전부가 전염되었으며 SMV의 진딧물 전염에 의한 대두판별품종의 반응도 침액접종에 의하여 SMV 계통을 분류하였을 때의 반응과 일치하였다. 공시한 5종의 진딧물중에서 복숭아혹진딧물, 아카시아진딧물, Aphis citricola는 SMV 7계통을 모두 잘 전명시키는 매개충이었으나 옥수수테두리진딧물과 기장테두리진딧물은 SMV계통 G3을 전염시키지 못하는 경우도 있었다. 포장에서 SMV 계통 G2, G3, G6 및 G7을 22.5m 이랑의 1m 내에 심겨진 콩 품종 Williams에 접종한 후 80cm 떨어진 이랑의 1m내 Williams의 발병율을 조사하였다. 공시한 SMV 4계통중 6G의 전염율이 가장 높았고 조사기간에 채집된 206 마리의 진딧물중 A. citricola가 로서 우점종이었다. Williams의 수량은 G2로 접종하였을 때 가장 낮았다.

Characteristics of the transesterification reaction between triglycerides in soy bean oil and methanol were investigated in the presence of acid catalysts. such as sulfuric acid and PTS (p-toluene sulfonic acid). Concentrations of diglyceride and monoglyceride which were intermediates in the reaction mixtures, were far below 10% of triglyceride under any reaction conditions. Thus, conversion of the reaction could be determined from the concentration of triglyceride. Dried PTS had more superior catalytic power than sulfuric acid for transesterification reaction between soy bean oil and methanol. When transesterification reaction of soy bean oil was catalyzed by 1 wt% of PTS at methanol stoichiometric mole ratio of 2 and 65℃, final conversion reached 95% within 48 hours. If FAME (fatty acid methyl ester) was added into reaction mixture of soy bean oil, methanol and PTS catalyst, it converted reaction mixture into homogeneous phase, and substantially increased reaction rate. When reaction mixture was freely boiling which had equal volumetric amount of FAME to soy bean oil, methanol stoichiometric mole ratio of 2 and 1 wt% of PTS, final conversion achieved value of 94% and temperature approached to 110℃ within 2 hours.

In vitro 및 in vivo에서 모두 효과를 나타내는 새로운 여드름 개선 성분을 개발하였다. 특히, in vitro에서 효과가 검증된 많은 원료들이 실제 여드름환자에게서 실질적인 효능을 나타내지 못하는 경우가 많아, 본 연구에서는 임상에서 실질적인 효과를 보일 수 있는 원료의 개발에 초점을 맞추었다. 우선적으로 여드름에 효과가 높은 것으로 알려져 있거나 여드름개선 효과가 기대되는 천연물질의 추출물을 대상으로 소규모의 예비임상시험을 통해 효능을 확인하였다. 여러 가지 후보물질 중에서 발아콩과 목련박피 2종의 추출물이 여드름 및 여드름에 의한 홍조현상과 흉터에 뚜렷한 효과를 나타내어 이 두 천연물의 혼합추출물을 SeleMix AN이라 명명하였다. 200여 명의 예비임상시험을 통해서 SeleMix AN의 임상적 효과를 확인한 후 상기 물질의 여드름개선 작용기작을 규명하기 위한 in vitro 효능테스트를 실시하여 P. Acne 성장억제 효과(시료농도 0.0125%), 16.9%의 히스타민 분비저해효과와 함께, 인간유래 섬유아세포의 활성을 대조군 대비 57% 높여 주는 실험결과를 확인하였다. 최종적으로 분당 서울대병원과의 공동연구를 통해 23명의 여성여드름환자를 대상으로 한 임상평가를 실시하여 새로운 여드름 개선성분의 효능을 검증하였다. 여름에 실시된 최종임상에서 SeleMix AN이 함유된 시료는 피지분비량이 증가하고 여드름 발병율이 높아지는 계절적인 영향에도 불구하고 4주 만에 특히, 염증성 병변을 대조군 대비 통계적으로 유의차 있게 감소시키는 뛰어난 여드름 개선 결과를 얻을 수 있었다.