전남지역의 완도, 진도, 해남을 대상으로 난대상록활엽수림 복원 시 붉가시나무 종실 공급과 묘목 양성에 대한 정보 필요성에 따라 붉가시나무의 종실 생산량 및 종실 형질 특성을 조사 분석하였다. 조사 분석을 위해 표면적 1㎡의 종자 트랩을 10개(완도 8개, 해남 1개, 진도 1개) 방형구에 방형구 당 3개씩 총 30개를 설치하였다. 2013년부터 2016년 까지 매년 8월에서 12월까지 매월 말 종자 트랩 내로 낙하한 종실을 수거하였으며, 낙하 종실을 수거해 건전, 충해, 부후, 쭉정이 등으로 구분 후 종실 생산량을 산정하였다. 건전 종실의 경우 각두를 제거한 종실의 길이, 지름, 무게 등 종실 형질을 측정하였다. 조사한 종실 생산량 및 종실 형질은 연별, 임분별, 월별, 처리구별 등을 연평균 값 비교분석 을 위해 Duncan의 다중검정 등을 실시하였다. 각 방형구 내 종자 트랩 낙하 종실량은 2013년에 5~350립/3㎡, 2014년에 17~551립/3㎡, 2015년에 5~454립/3㎡, 2016년에 14~705립/3㎡로 방형구 간에 차이가 큰 것으로 나타났으며, 이는 방형구내 임목 밀도 등으로 인한 수광량의 유입차로 추정진다. 전체 연도별 종실 생산량을 ha당 산정한 결과 각각 2013년에 335,000립, 2014년에 932,000립, 2015년에 556,000립, 2016년에 1,037,000립이었으며, 2년을 주기로 다소 차이가 나타났다. 종실 생산량 증감은 임분 간 동시성을 보여 붉가시나무는 임목 개체 간 결실 풍흉 및 결실 시기의 주기성이 뚜렷한 것으로 판단된다. 9월에 가장 많은 종실이 낙하하였으나 충해종실의 피해 또한 많은 것으로 나타나 종실의 조기 낙하를 방제한다면 결실 기간을 높여 충실 종실의 대량생산이 가능할 것으로 판단된다. 지역별 연평균 종실 길이의 경우 유의성이 없었으며, 종실 지름과 종실 무게의 경우 해남 종실이 완도, 진도 종실에 비해 유의적으로 평균값이 높게 나타났다. 월별 연평균 종실 형질은 유의적 차이는 보이지 않았으며, 11월의 연평균 종실 길이, 지름, 무게가 각각 19.72㎜, 12.23㎜, 1.64g으로 8월~11월 중 최대치를 보였다.

The energy demands of the world have been accelerating drastically because of the technological development, population growth and changing in living conditions for a couple of decades. A number of different techniques, such as batteries and capacitors, were developed in the past to meet the demands, but the gap, especially in energy storage, has been increasing substantially. Among the other energy storage devices, supercapacitors have been advancing rapidly to fill the gap between conventional capacitors and rechargeable batteries. In this study, natural resources such as pistachio and acorn shells were used to produce the activated carbons for electrode applications in a supercapacitor (or an electrical double-layer capacitor— EDLC). The activated carbon was synthesized at two different temperatures of 700 °C and 900 °C to study its effect on porosity and performance in the supercapacitor. The morphology of the activated carbon was studied using scanning electron microscopy (SEM). A solution of tetraethylammonium tetrafluoroborate ( TEABF4)/propylene carbonate (PC) was prepared to utilize in supercapacitor manufacturing. The performance of the EDLC was investigated using cyclic voltammetry (CV) and electrochemical impedance spectroscopy. Activated carbons from both the pistachio and acorn shells synthesized at 700 °C in argon gas for two hours exhibited better surface textures and porosity. There activated carbons also exhibited more capacitor-like behavior and lower real impedances, indicating that they would have superior performance compared to the activated carbons obtained at 900 °C. This study may be used to integrate some of natural resources into high-tech energy storage applications for sustainable developments.

The aim of this study was to optimize the best recipe to make acorn bread containing milk as a functional food. The color value, textural, and sensory properties of the acorn bread added with 10~40% ratio of milk were measured to develop the best recipe. As a result, the L-value of color increased with the amount of milk added, but the a- and b-values decreased. As the textural measurement, the hardness increased with increasing milk added. Cohesiveness and springiness decreased, but the gumminess and brittleness increased with the addition of 20% milk, and decreased with further addition. The sensory evaluation revealed color, taste, and overall acceptances to have high scores at 20% addition of milk. Softness and chewiness were good at 10% addition. During the storage periods at room temperature, the L- and b-values increased with the addition of milk, whereas a-value decreased. In freezer storage, the L-value increased with milk content added, but the a- and b-values decreased during the storage periods. The textural properties increased during the storage at room temperature. The addition of milk decreased the cohesiveness and springiness, but the gumminess and brittleness increased significantly after one day storage. In freezer storage, all textural properties increased significantly during the storage periods, but the hardness decreased after two days storage. With the increasing amount of milk added increased the cohesiveness, springiness, and the gumminess except for four days, but decreased hardness and brittleness after two days storage. Therefore the addition of milk in acorn bread improved the textural properties significantly.

이방성 입자는 독특한 물리적 특성 때문에 다양한 분야에서 발표되고 있다. 여기서, 이방성 도토리구조 나노 입자를 제조하기 위해 새로운 동적 상분리 방법이 도입된다. 동적 상분리 방법은 용제 증발 및 무용제에 의한 침전으로 구성된다. 하부층은 비용매 희석제로서 물을 공급함으로써 제어되며, 상부층의 상분리는 휘발성 용매의 확산 및 증발에 의존한다. 이 상태에서, 도토리 형 입자가 제조되었다. 물이 채워진 밀폐된 상자(자발적 상분리)하에서, 단분산 폴리스틸렌 입자가 합성되었다. 동적 상분리와 자발적 상분리가 공존할 때, 캡과 입자의 크기가 변경되었다. 또한, 폴리스틸렌 용액의 부피는 입자 형상에 영향을 미친다. 독특한 구조가 다양한 응용 분야에 활용될 수 있기 때문에 멤브레인 기반의 제어된 물 공급과 같은 첨단 기술이 개발되면 단분산의 도토리와 같은 입자가 제조될 수 있을 것이다.

In order to improve the usability of mealworm and the nutritional quality of acorn Mook mostly composed of carbohydrates, we prepared acorn Mook using with different levels of mealworm powder, and the physico-chemical and sensory evaluation were investigated. In the content of proximate chemical composition, moisture content did not show any significant difference. But crude protein, crude ash, and crude fat contents were increased with increasing mealworm content. Carbohydrate content was reduced as mealworm content increased. Lightness showed no significant difference among treatments, redness was increased, and yellowness was decreased as the amount of mealworm powder increased. In physiological properties, hardness, gumminess, chewiness, and springiness were significantly increased as the amount of mealworm powder decreased. However, adhesiveness and cohesiveness were not significantly different. Ascorbic acid content, activities of DPPH and ABTS radical scavenging activities were decreased with increasing amount of mealworm in acorn Mook. In sensory evaluation, acorn Mook containing 0.75% of mealworm powder showed highly preference compared with the control.

This study aimed to investigate the effect of acorn powder and starch on the blood parameters of mice fed a high-fat diet. The moisture, crude ash, crude protein, and crude fat contents of acorns were 37.99±0.37%, 1.61±0.06%, 4.36±0.18% and 3.22±0.15%, respectively. Acorn powder and starch contains antioxidant minerals such as selenium and zinc. The iron content was significantly higher in acorn powder than in acorn starch (p<0.05). The total cholesterol concentration was 148.50±29.72 mg/dL in the high-fat starch diet (HFS) group, while in the high-fat diet (HF) group it was 201.50±39.15 mg/dL (p<0.05). Serum LDL-cholesterol concentrations were significantly lower in the HFS group (50.50±10.79 mg/dL) than in the HF group (62.00±20.85 mg/dL; p<0.05). The serum IL-1β levels in mice were not significantly different between the groups. IL-10 levels were higher in the HFP group than other groups. There is a need for strong recognition that acorns are good ingredients worldwide. It is required to develop various products using acorn powder and starch powder. There is also a need for a strategy to globalize food using acorns.

The objective of this study was to prepare acorn bread added with soymilk in order to improve its quality and develop the best possible recipe. The loaf volume, color, texture and sensory evaluation of acorn bread added with soymilk 10~40% were measured during the storage period. The L-value significantly decreased upon addition of 40% soymilk. A-value increased, but b-value decreased. During the storage period, the L- and a- values increased except 2 days at room temperature and 7 days in a freezer, whereas b-value decreased. For textural measurement, hardness, springiness, gumminess and brittleness increased significantly upon addition of soymilk. However cohesiveness decreased for 2 days of storage, whereas gumminess and brittleness for 1 day of storage at room temperature. Freezer storage for 1 day reduced cohesiveness, and gumminess for 4 and 7 days, respectively, and brittleness after all storage periods. The sensory evaluation showed that acorn bread added with soymilk 20% produced the best results in color and taste. The bitter aftertaste increased according to addition of soymilk with lower scores. Softness, chewiness and overall preference decreased significantly. Therefore, 10% soymilk addition got the best scores in aftertaste, softness, chewiness and overall acceptances.

This study was conducted to investigate the health effects of the general components of acorns in animals. In Korea, acorns have been used as food material in the form of acorn starch. Acorns contain tannin, gallic acid, digallic acid, and gallotannin. Therefore, the health effects of acorns as functional food are actively being studied. The chemical composition of acorns may vary according to the harvest time, region, and breed. Acorns have excellent antioxidant properties and might be beneficial in controlling hyperlipidemia, obesity, cardiovascular disease, and dementia, as well as strengthening immune competence. Further study is necessary to better understand the benefits of acorns, as it is expected to represent a large part of the food industry.

본 연구에서는 만성질환의 주요 위험인자인 비만을 예방 하기 위한 식품소재로서 3T3-L1세포를 이용하여 탈피한 도 토리의 항비만 효과를 알아보고자 하였다. 3T3-L1 세포에서 생존율(MTT assay)을 측정한 결과, AE와 AW 시료 모두 500 μg/mL 농도에서는 다소 생존율의 감소를 보여, 300 μg/mL를 최종 농도로 정하였다. 3T3-L1 세포의 지질축적 억제 효과를 측정한 결과, 농도 100 μg/mL로 처리하였을 때 두 시료 모두 지질축적량의 증가를 보였으나, 200 μg/mL 처리농도에서 AE 시료는 82%로, AW 시료는 74%로 감소되다가 300 μg/mL 농 도에서는 두 시료 모두 약 53% 수준까지 지질축적이 억제되 었다. 3T3-L1 세포에서 중성지방 억제 효과를 확인한 결과, AE 시료의 경우 200 μg/mL 농도에서 11%의 감소율, 300 μg/mL 농도에서 42% 수준의 감소율을 보였다. AW 시료도 200 μg/ mL 농도에서 5%의 감소율과 300 μg/mL에서 41%의 감소율 을 보였다. 3T3-L1 세포의 ROS 생성량을 측정한 결과, 시료 농도 200 μg/mL에서 AE는 42%, AW는 33%로 300 μg/mL에 서는 AE는 58%, AW는 52%로 ROS 생성량의 억제를 보였다. 3T3-L1 세포에서 mRNA 발현에 미치는 영향을 대조군과 비 교하였을 때 두 시료(AE와 AW) 모두 300 μg/mL 농도에서 PPAR-γ은 54%와 38%, aP2는 40%와 18% 수준의 발현을 억 제시키는 것으로 나타났다. 이상의 결과로 볼 때 탈피한 도토 리는 3T3-L1 세포의 분화를 억제함으로써 새로운 항비만 소 재로의 가능성이 있는 것으로 판단된다.

완도수목원내 백운로 상부의 붉가시나무림을 대상으로 붉가시나무의 개화특성과 종실생산을 조사하였다. 개화특성은 개화기인 5월에 평균 흉고직경급에 속하는 임목 중 개화가 충실한 임목 3주의 표본목을 선정 벌목하여 조사하였다. 종실생산은 20m×25m 방형구 8개를 설정하고, 가로 1m, 세로 1m, 높이 1.5m의 종자트랩을 방형구당 3개씩 총 24개 설치하여 조사하였다. 암꽃의 모지당 잎과 화서의 수, 수꽃의 모지당 화서의 수는 수관 상, 중, 하부간 유의적인 차이는 없었으나 수관 상부에서 하부로 갈수록 감소하는 경향이었다. 임목당 암꽃 수는 5,025개이었으며, 수관 상, 중, 하부에 각각 60.3%, 28.4%, 11.3% 분포하고 있었다. 임목당 수꽃의 화서 수는 7,063개이었으며 수관 상, 중, 하부에 각각 51.6%, 26.5%, 21.9% 분포하고 있었다. 종자트랩 24개 전체의 종실생산량은 947립/24㎡이었으며, 건전, 충해, 부후, 쭉정이 종실의 구성비는 각각 11.0%, 61.9%, 25.1%, 2.0%이었다. 월별 전체 종실량은 8, 9, 10, 11, 12월에 각각 240립/24㎡, 632립/24㎡, 56립/24㎡, 17립/24㎡, 2립/24㎡이었다. 건전 종실이 없는 12월을 제외한 8, 9, 10, 11월에 낙하된 건전 종실의 평균 길이는 각각 15.5㎜, 16.5㎜, 20.9㎜, 19.1㎜, 평균 지름은 각각 11.1㎜, 10.6㎜, 13.8㎜, 10.8㎜, 평균 무게는 각각 0.84g, 0.66g, 1.87g, 1.36g이었다. 붉가시나무는 9월에 종실 낙하량이 가장 많으며, 종실의 크기와 무게는 10월에 낙하한 종실이 최대치를 보였다.

국내산 녹두전분과 도토리전분을 이용하여 초산 녹두 및 초산 도토리전분을 제조하고, 이화학적 특성 및 겔의 조직감을 비교하였다. 무수 초산 6%를 반응시켜 제조한 초산 녹두와 초산 도토리전분의 %acetyl 함량은 1.88%과 1.53% 였고, 치환도는 0.07과 0.06이었다. 전분의 색도를 측정한 결과, L값과 a값은 증가하였고, b값은 감소하여 초산 처리가 전분의 색에도 영향을 주었음을 알 수 있었다. 또한 초 산전분은 전분 chain 내부에 초산기가 도입되어 원료 전분 에 비해 blue value, 팽윤력 및 용해도가 증가하는 것을 알 수 있었다. 신속호화점도계(RVA)를 이용하여 측정한 호화 특성은 녹두전분과 도토리전분의 호화온도가 각각 70.4oC, 75.7oC로 나타났고, 초산 녹두 및 초산 도토리전분은 각각64.4oC, 74.8oC로 나타나 초산 처리 시 호화온도가 감소하는 것을 알 수 있었으나, 도토리전분의 경우 초산 도토리 전분과의 유의적인 차이는 나타나지 않았다. 초산전분은 원료 전분과 최고점도, setback, breakdown에도 차이를 보였는데, 초산 녹두전분은 최고점도 164.9 RVU, setback 70.9 및 breakdown 53.4로 녹두전분의 최고점도 195.0 RVU, setback 110.6 및 breakdown 69.0에 비해 감소하였고, 초산 도토리전분은 최고점도 212.1 RVU, setback 128.7, 및 breakdown 50.3으로 도토리전분의 최고점도 198.3 RVU, setback 87.0 및 breakdown 38.2보다 증가하는 특성을 나타내었다. 초산전분으로 겔을 제조하여 조직감을 측정한 결과 초산 녹두전분은 겔을 형성하지 못하였고, 초산 도토리전분은 원료 전분 겔에 비해 경도와 탄성이 감소하였으며, 응집성, 검성, 씹힘성이 증가하여 겔이 무른 특성을 나타내었다.

참나무류 견과는 야생동물들의 주요한 먹이자원이기 때문에 지리산국립공원(피아골, 빗점, 장당골, 뱀 사골, 한신계곡, 칠선계곡)에서 2008년부터 3년간 참나무류를 대상으로 견과 생산량을 조사하였고, 지역 별, 고도별, 사면별 결실특성을 분석하였다. 결실량의 많고 적음에 따라 조사지별로 다른 결실특성을 나 타냈으며, 결실량이 많은 해에는 빗점과 장당골 지역이 가장 많은 결실량을 보였고, 결실량이 적은 해에 는 빗점과 한신계곡의 결실량이 많은 것으로 나타났다. 고도별 특성에 따라 결실량이 많은 해에는 1000 m와 900 m, 결실량이 적은 해에는 800 m와 900 m에서 많은 결실량을 나타내었다. 또한 전 조사기간 동안 남사면이 북사면에 비해 많은 견과생산량을 나타내었다.

This study was conducted to investigate the effects of acorn (Quercus autissima carruther) powder on the antioxidant activity and quality characteristics of cookies. Cookies were prepared with different amounts of acorn powder (at ratios of 0, 0.5, 1, 3 and 5% to total flour quantity). Antioxidant activity was estimated based on DPPH free radical scavenging activity and total phenol content in acorn powder and cookies. To analyze quality characteristics, bulk density, pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. Loss rate, a values, total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing acorn powder content (p〈0.01), whereas pH of the dough, L values and b values of the cookies significantly decreased with increasing acorn powder content (p〈0.01). The results of sensory evaluation (appearance, taste, flavor, texture and overall preference) demonstrate that the 3% acorn cookie group showed the highest degree of preference among all items of added acorn powder. From these results, we suggest that acorn is a good ingredient for increasing the consumer acceptability and functionality of cookies.

This study investigated mineral element concentrations of acorns in Quercus acutissima and Quercus serrata seed orchard, so that to estimate the variation of these species based on the chemical composition in different clones from plus trees. The acorns were collected from ten clones of each species grown in the same clonal seed orchard. The nutritional concentration of acorns was significantly different between the clones and species. The concentration of nutrient for the whole acorn followed in this general sequence: P > K > Na > Mg > Ca > Mn > Fe > Zn > Cu . The mineral concentrations of acorns in clones of Q. acutissima and Q. serrata contained P (494 to 684 and 541 to 672 mg/100 g), K (114 to 569 and 140 to 251 mg/100 g), Na (57 to 121 and 49 to 85 mg/100 g), Mg (29 to 37 and 26 to 42 mg/100 g), Ca (10 to 53 and 26 to 68 mg/100 g), Mn (0.5 to 3.4 and 1.8 to 4.5 mg/100 g), Fe (0.7 to 1.1 and 0.0 to 2.2 mg/100 g), Zn (0.34 to 0.81 and 0.38 to 0.84 mg/100 g), and Cu (0.13 to 0.40 and 0.09 to 0.34 mg/100 g) respectively. Even though acorns of Q. serrata are smaller in size than Q. acutissima, acorns of Q. serrata contained significantly higher concentration of phosphorus, calcium, iron and manganese than Q. acutissima. Based on the mineral composition of the acorns, this study has shown that the clones of Q. acutissima and Q. serrata have different ability to accumulate mineral nutrients which could indicate the variation of Quercus species in terms of mineral acquisition and accumulation.

Acornic powder was extracted with methanol and ethylacetate to obtain a crude acornic compounds. And they were examined concerning their antioxidant activities for linoleic acid. The results were as follows: 1. Hydrogen donating activity for DPPH was higher in 100ppm acornic compound than 100ppm BHT and 100ppm α-tocopherol. 2. When the 100ppm acornic compound was added to linoleic acid, which was heated at 50℃ for 48 hours, antioxidant activities by POV and TBA was higher than that of 100ppm α-tocopherol, but the effect was almost the same as the 100ppm BHT. 3. Antioxiodant activity of acornic compound showed synergistic effect along with malic acid, citric acid, tartaric acid, alanine, arginine, histidine, lysine-HCl, galactose, maltose, glucose and sucrose. 4. Acornic compound inhibited peroxidation of linoleic acid induced by heavy metals.

This study aimed to search for separate and identify of Quercus acutissima CARRUTHERS tannins. Tannins were extracted with methanol and ethylacetate from acorn powder and identified TLC, UV spectrum, HPLC, IR, GC/MS, and 1H NMR. Three spots(Rf 0.94, 0.84 and 0.29) detected on TLC. These spots gave dark blue color fairly on spraying with 0.3% potassium ferricyanid·0.3% ferricchloride reagent, and these tannins identified as gallic acid, caffeic acid and ellagic acid by UV spectrum, HPLC, IR, GC/ MS, and 1H NMR.