In this study, soybean oil, which is used in a large variety of processed foods, is used as a carbon source. Soybean oil is successfully coated onto the surface of LiNi1/ 3Co1/3Mn1/3O2 (NCM) by a simple method. The physical and electrochemical properties of NCM/C hybrid materials are determined. As a result, a 5 nm thickness carbon coating layer is formed on the surface of the NCM, resulting in improved capability and cyclic performance in the battery. The NCM/C battery shows an initial discharge capacity of 159 mAh g−1 and 95% capacity retention after 100 cycles (a discharge capacity of 120 mAh g−1 and 94% retention are observed after 100 cycles for the NCM cathode).

1913년부터 2013년까지 국내에서 육성된 172품종에 대한 종실의 단백질, 지방 함량과 지방산 조성의 변이는 다음과 같다. 총 단백질 함량의 평균은 38.6%(31.6~45.3%), 지방함량의 평균은 18.4%(15.3~21.5%), 포화지방산 중 Palmitic acid의 함량은 평균11.11%(8.1~13.5%), Stearic acid의 함량은 평균 3.7%(1.9~5.4%), 불포화지방산인 Oleic acid의 함량은 평균 26.4%(13.1~41.8%), Linoleic acid의 함량은 평균 50.9% (37.2~63.0%), Linolenic acid의 함량은 평균 7.6%(5.7~9.8%), Linoleic(ω-6)/Linolenic(ω-3)acid의 비율은 평균 6.8(5.3~8.9)이여서, 포화지방산이 평균 14.8%(10.8~17.6%), 그리고 불포화 지방산 함량은 평균 84.9%(79.9~88.7%)이었다. 단백질 함량이 가장 높은 품종은 45.3%로 새단백콩이었으며, 지방함량이 가장 높은 품종은 21.5%를 함유한 늘찬콩이었다. 고 Oleic acid 함량인 동시에 저 Linoleic acid 함량인 검정콩1호는 양질의 지방산을 함유한 매우 유용한 품종이었다. 용도에 따른 단백질, 지방 지방산의 평균함량 중 단백질의 함량은 풋콩 및 올콩용 품종이 가장 높았고, 지방 함량은 장류용 품종이 가장 높았으며, 포화지방산은 장류용품종이 가장 낮았고, 불포화지방산의 함량은 풋콩 및 올콩용 품종이 가장 낮았다. ω-6/ω-3의 비율은 밥밑용 품종이 가장 낮았다. 종피색에 따라서는 단백질 함량은 녹색콩이 가장 높았으며 지방함량은 황색콩이 가장 높았다. 포화지방산은 황색콩과 검정콩이 가장 낮았으며, 불포화 지방산은 갈색콩이 ω-6/ω-3의 비율 또한 갈색콩이 가장 낮게 나타났다.

The purpose of this study was to determine the optimal mixing conditions of soybean oil and bread crumbs mixture for pork patty. The experiment was designed according to the central composite design of response surface methodology. There were ten experimental points, including two replicates for soybean oil and bread crumbs. The physicochemical and mechanical analyses of each sample, including pH, cooking loss, thickness increase, moisture content, lightness, hardness, adhesiveness, springiness, chewiness, and gumminess showed significant differences (p<0.05). The results of sensory evaluation showed significant differences in tenderness, juiciness, and overall quality (p<0.05). The optimum formulation calculated by numerical and graphical method was 13.61 g of soybean oil and 6.35 g of bread crumbs. The results obtained in this study will be useful to the meat industry, which tends to decrease the saturated fatty acid content with a concomitant enrichment in the unsaturated fatty acids content.

본 연구는 냉동 오징어튀김 제품을 단체급식에서 대량튀김 조리하면서 대두유에서 발생하는 휘발성 알데히드류를 측정함으로써 대량 조리가 진행됨에 따라 발생하는 대두유의 품질저하를 평가하고자 하였다. 휘발성 알데히드류는solid phase micro-extraction(SPME)과 gas chromatography-mass spectrometry(GC-MS)을 이용하여 분석되었으며pentanal, hexanal, heptanal, (E)-2-heptenal, octanal, (E,E)-2,4-heptadienal, (E)-2-dodecenal, nonanal, (E)-2-nonenal,decanal, (E,E)-2,4-nonadienal, 4-oxononanal, 2-decenal,undecanal, (E,E)-2,4-decadienal, 2-undecenal 등 총 16가지 성분들이 검출되었다. 대조군인 미사용 대두유에서는 9가지성분들만이 소량 검출되었으며, pentanal, hexanal, (Z) or(E)-2-heptenal, (E,E)-2,4-heptadienal, (E,E)-2,4-nonadienal 등5가지 알데히드는 튀김사용 횟수 3회 이상에서 유의적으로증가하였고, (E)-2-dodecenal, nananal, (E)-2-nonenal, 4-oxononanal, (Z) or (E)-2-decenal, (E,E)-2,4-decadienal, 2-undecenal 등 7가지 알데히드는 대조군에 비해 튀김사용횟수 1회에서부터 유의적 차이를 보였으나 그 후 튀김횟수 증가에 따른 유의적 증가는 없었다.

고온에서 형성된 클레이 나노입자를 충진제로 하여 PP-클레이 나노컴포지트 용기를 제조하였으며, 이의 산소투과도와 휘발성 지방산화물 및 산화안정성을 서로 다른 두 온도(20 및 40oC)에서 측정하였다. 사용한 클레이 입자의 주성분은 ICP-OES를 통하여 Ca(40.733%)임을 알 수 있었으며, 나노컴포지트 내에 클레이 나노입자가 고르게 분산되어 있음을 TEM을 통해 확인하였다. 또한, FT-IR을 통하여 클레이 나노입자의 첨가가 PP의 작용기에 특별한 영향을 주지 않았다는 것을 규명하였다. 클레이 나노입자의 혼입으로 시트 내 기체분자의 확산 경로가 증가됨에 따라 모든 실험 온도에서 나노컴포지트 용기는 대조구보다 유의적으로 향상된 산소 차단효과를 나타내었다. 과산화물가, 공액이중산가 및 아니시딘가는 저장기간이 경과함에 따라 증가하는 경향을 보여주었다. 20oC에서 저장된 시료의 과산화물가, 공액이중산가 및 아니시딘가는 나노컴포지트 용기에서 대조구보다 유의적으로 낮게 측정되었다. 40oC에서 저장된 시료의 과산화물가 및 공액이중산가도 나노컴포지트 용기에서 대조구보다 유의적으로 낮게 측정되었으나, 아니시딘가는 저장 8주차에만 나노컴포지트 용기에서 대조구보다 유의적으로 높게 측정되었다. 주요 휘발성 지방산화물의 함량은 20 및 40oC에서 각각 저장 5주 및 3주차에 나노컴포지트 용기에서 대조구보다 상대적으로 낮게 나타났다. 본 연구 결과를 통하여 고분자 재료에 나노클레이 입자를 혼입함으로써 산소 차단효과를 향상시킬 수 있음을 확인하였으며, 이에 따라 초기 지방산화를 지연시킴으로써 식품의 전체적인 향미특성에 영향을 미칠 것으로 판단된다.

A demand for bio-diesel oil increases as one of solution for exhaustion of fossil fuel and reduction of CO2 emission, and research on bio-diesel is being carried out. Bio-diesel oil is mainly esterified from vegetable oil with methanol in order to use for fuel on diesel engine and has demerit that costs are increased as compared with directly using like non-esterified one. Bio-diesel oil within 3% mixed with gas oil is used at present, proportion of bio-diesel oil will be increase by 5% in future. We judged that wasted soybean oil non-esterified could be used on diesel engine with an electronic fuel injection according to previous researches with a mechanical fuel injection. A performance test using only gas oil, gas oil with esterified bio-diesel oil 5% and wasted soybean oil non-esterified 5% on diesel engine with the electronic fuel injection were carried out. It is noticed that gas oil with wasted soybean oil non-esterified 5% has more similar characteristics to gas oil than gas oil with esterified bio-diesel oil 5%.

유기용매와 초임계유체를 사용하여 대두분말에서 지방성분을 추출하는 공정에서 분말화공정(분쇄)의 시간의 변화에 따른 입자도와 초고압처리에 의한 추출속도를 측정하였다. 대두분말의 입자가 작을수록 추출속도가 향상되었으면 이는 입자의 크기가 작아짐에 따라 전체적인 표면적이 증가하여 고-액추출에서 중요한 반응기작인 물질전달속도를 증가시켰기 때문이라 판단된다. 초고압공정을 적용 시 동일한 입자크기에서 추출속도가 현저히 향상되었으며 이는 대두분말 내부에서 발생하는 확산현상에 대한 저항이 초고압상태에서의 변화로 감소되었기 때문이라 사료된다. 초임계유출에 의한 추출은 수율이 낮은 단점이 있으나 입자의 크기가 큰 상태에서는 초고압처리를 전처리로 사용할 경우 시간당 추출량을 상당부분 증가시킬 수 있음을 보여주었으나, 입자크기가 작을 경우 초고압처리가 영향을 미치지 못함을 보여주었다.

Antioxidative activities of fresh, steamed and black garlics by different processing condition were investigated on the soybean oil. The crushed fresh, steamed and black garlics were added to 100 mL of soybean oil at a level of 0, 5, 10, 20 and 40 g respectively, and then the oil mixture containing garlics (reaction samples) were heattreated for 48 hrs at 180℃ . The chromaticity of reaction samples were increased during heating. After 48 hrs heating, in the sample added 40 g/100 mL chromaticity of each samples were 1.36, 2.99 and 1.99, in the crushed fresh, steamed and black garlics, respectively. Anisidin value showed irregularly increased during heating. Acid values of reaction samples were higher than control during heating, those levels were ranged from 0.82 to 2.04 mg/g after 12 hrs, were gradually increased to 3.15~4.30 mg/g after 48 hrs. Peroxide value of reaction sample containing black garlic(40 g/100 mL) was lower than the samples containing tocopherol or BHT, after 48 hrs heating. TBA value of reaction samples containing fresh, steamed and black garlic of 40 g/100 mL were the lowest in the sample added black garlic, after 48 hrs heating. These results suggested that oxidative stability of black garlic in soybean oil was more potential than the other garlics during heating.

: In this experiment, three samples of oils were used. These oils were hydrated soybean oil, pure soybean oil and regular soybean oil. Oil was used after heating at 235-240℃ every four hours term and total heating hours was 16 hours. The physio-chemical analysis and sensory evaluation were performed on these oils. The hydrated soybean oil showed lower acid, peroxide and carbonyl value than the other two oils (p〈0.05 or p〈0.001). The other two oils were more affected in rancidity than the hydrated soybean oil. In color test, whereas L value lowed during the heating time, a and b value increased during the heating time. The tendency of high L value and low b value in a long-time heating was more apparant on the pure soybean oil and the regular soybean oil than on the hydrated soybean oil (p〈0.05). In sensory evaluation, color and rancidity order increased during the heating time. The hydrated soybean oil showed color and rancidity order than the other two oils. In overall quality test, the pure and regular soybean oil that had been used for 12 and 16 hour were not preferable. The hydrated soybean oil that had been used for 16 hour were not preferable. In sensory evaluation, the hydrated soybean oil, the pure and regular soybean oil did not show a apparent difference, although the hydrated soybean oil had a little better scores on the overall quality.

In this experiment, I used three samples of oils. The oils that I used were hydrated soybean oil, pure soybean oil and regular soybean oil. The group of rice was fried in the each sample of oil that had not been used for a few seconds. Rice was used after frying at 230-235℃ every four hours terms and total frying hours was 12 hours. The hydrated soybean oils was least affected in rancidity. The other two oils were more affected in rancidity than the hydrated soybean oil. However, the trans fatty acid in hydrated soybean oil was 36.5%. The diameter of the poped rice that was fried in pure soybean oil and regular soybean oil that had been used 12 for hours was reduced while the diameter of the popped rice fried in the hydrated soybean oil was not reduced. Also, the groups of rice fried in the pure and the regular soybean oil that had been used for 12 hours reduced the hardness in rice while the group that fried in the hydrated soybean oil at the 12th hour kept the hardness well. In sensory evaluation, rancidity order was found apparently in the pure soybean oil that had been used for 12 hour and in the regular soybean oil that have been used for eight hours and 12 hours. Only the hydrated soybean oil did not have distinctive rancidity order at all. The degree of the crispiness was reduced in the pure soybean oil and in the regular soybean oil at 12th hour frying. However, the hydrated soybean oil preserved the crispiness well until the end of 12 hours of frying. In overall preference test, the pure and regular soybean oil that had been used for 12 hour were not preferable. In conclusion, I found that the group fried in the hydrated soybean oil was better in every evaluation than the groups fried in the pure soybean oil and in regular soybean oil. The hydrated Soybean oil may be better to be used in food manufacturing if the trans fatty acid in the hydrated soybean oil can be reduced.

대두유의 탈취과정에서 탈취온도, 진공도, cycle time 및 stripping steam 주입량의 4대 요소를 조정하여 탈취를 행한 후 탈취유의 산가, 과산화물가 및 trans 지방산 함량을 측정한 결과는 다음과 같았다. 즉, 탈취온도가 높을수록 AV, POV는 하락하였으나 trans 지방산 함량이 비례적으로 증가하였다. 진공도는 4torr 수준이 적정하였으며, CT는 길어질수록 효과가 우수하였다. SS주입량은 2.0%(w/w) 수준이 가장 적절한 조건이었다. 이러한 결과를 종합적으로 볼 때, 대두유에서 trans 지방산 함량을 상대적으로 낮게 할 수 있는 탈취조건은 최고 탈취온도 235℃, 진공도 4torr, CT 14~15분 및 SS주입량 2.0%(w/w)내외의 조건에서 trans 지방산 함량 0.31% 내외의 우수한 탈취유의 생산이 가능하였다. 결과적으로 탈취과정에서 trans 지방산 생성량을 극소화하기 위하여는 탈취온도가 가장 중요하였는데, AV, POV 등 다른 품질 요인들을 동시에 고려할 때, 더 이상의 탈취온도 하락은 어려운 것으로 판단된다.

대두유에 율피의 용매분획별(에테르, 부탄올, 물) 추출물과 tocopherol, BHA를 각각 0.02% 첨가한 후 자동산화 및 가열 산화시 항산화효과를 비교하였다. 1. 자동산화시 과산화물가를 통한 항산화력 비교에서 45℃에서 42일간 저장한 경우 부탄올추출물 〉 에테르추출물 〉 무첨가구 〉 BHA 〉 토코페롤 순으로 항산화력이 있었고, 60℃에서 32일간 저장한 경우에도 부탄올 추출물이 강한 항산화력을 보였으며, 에테르추출물은 무첨가구와 큰 차이가 없었다. 2. 가열산화의 경우 에테르추출물이 우수한 항산화력을 나타내었다. 3. 추출물의 용매별 항산화성분의 분석결과 에테르추출물에는 ellagic acid, quercetin, morin, naringenin, flavanol로서 주요성분은 ellagic acid이었다. 이들 성분의 총량은 에테르추출물 49.09%(w/w), 부탄올추출물 76.26%(w/w)로서 부탄올 추출물에 폴리페놀성분이 다량 함유되어있어 우수한 항산화효과에 영향을 미친 것으로 판단된다. 부탄올추출물에는 ellagic acid, naringenin, gallic acid, flavanol이 있었으며, 주요성분은 naringenin, gallic acid로서 이들 성분들이 항산화 효과에 영향을 미친 것으로 사료된다.

대두유를 정제하는 과정에서 대두원유를 탈검-탈산-탈색-탈취의 일반적인 정제공정을 모두 거친 것과 이들 정제공정을 생략하고 협잡물만 제거한 후 그대로 탈취하여 고유의 색상을 갖는 독특한 대두유를 얻었다. 이 때의 차이는 Sample 1은 정상 탈취유, Sample 2, 3는 협잡물만을 제거한 다음 batch type deodorizer에 주입하여 진공도, 최고온도, stripping steam 주입량, 탈취시간 등을 차등화하여 3단계 탈취를 행하였다. 얻어진 탈취유의 이화학적 특성은 Sampl 1의 경우 산가 0.034, Lovibond color 9.1Y/0.9R, 과산화물가 0의 엷은 노란색 대두유였다. 그러나 Sample 2는 산가 0.078, Lovibond color 65.0Y/18.39R/4.2B/0.1N, 과산화물가 0.7의 밝고 투명한 녹색을 나타내었다. Sample 3은 산가 0.072, Lovibond color 37.3Y/3.8R/0.1B/0.1N, 과산화물가 1.6의 짙은 검붉은 갈색을 나타내어 차이를 보였다. 이러한 착색 탈취대두유는 앞으로 솔잎향미유, 들깻잎향미유 등의 다양한 향미유 제조의 원료유로 각광 받을 것으로 판단된다.

대두유에 혼합 토코페롤과 개별 인지질 성분으로 phosphatidyl choline(PC), phosphatidyl ethanolamine (PE), phosphatidyl inpsitol(PI), phosphatidyl serine(PS), phosphatidic acid(PA) 및 phosphatidyl glycerol(PG)를 각각 0.03%, 0.05%(w/w) 처리하여 이들 성분이 50℃의 항온저장 조건에서 대두유의 산가(AV), 과산화물가(POV) 및 OSI에 미치는 영향을 측정하였다. 또한, 대두유의 가열안정성에 미치는 영향을 측정하기 위하여 180℃에서 20시간 동안 가열처리하며 5시간 단위로 시료유를 채취하여 처리시간에 따른 발연점(SP) 변화를 측정하였다. 항온저장에 따른 AV변화에서는 그 항산화 효과가 PA>PC>PI≥PG>PS≥PE의 순서였으며, POV상승 억제 효과는 PA〉PG〉PC〉PS〉PE〉PI의 순서였고, OSI 하락 억제효과는 PI〉PC〉PA〉PG〉PS〉PE의 순서로 나타났다. 이와 같이 동일한 대두유에 대하여도 그 처리효과는 각 측정항목에 따라 서로 다르게 나타났다. 이러한 항온저장과 달리 180℃에서 20시간 동안 가열처리하며 5시간 마다 시료유를 채취하여 발연점 하락 억제효과를 측정한 결과는 PA〉PC〉PG〉PE〉PI〉PS의 순이었다. 상대적으로 혼합 토코페롤 처리군은 산가, 과산화물가 상승 억제 효과가 없을 뿐만 아니라 경우에 따라서는 산화 촉진제로 작용하였으며, OSI에서는 일정 부분의 처리 효과를 인정할 수 있었으나 발연점에서는 무처리군 보다도 오히려 그 하락이 심하여 특히 대두유를 튀김유로 사용할 경우에는 혼합 토코페롤의 처리가 바람직하지 못한 것을 알 수 있었다.

The shelf-life of Yugwa(Busuge) is very short because of the low oxidative stability of soybean oil which is conventionally used as the frying oil of Yugwa base with high porous structures. To identify the possibility of replacing soybean oil with palm oil whose oxidative stability is high, POV(peroxide value), AV(acid value), colorness (L. a and b), hardness and sensory characteristics during storage of the Yugwa base fried with the soybean oil and palm oil stored in the anaerobic packaging or the aerobic packaging at 10 and 30℃ for 75 days were measured. POV and AV of the Yugwa base fried with palm oil were significantly lower than those of Yugwa fried with the soybean oil. Hardness and colorness were not different each other and, sensory evaluation was slightly higher than that fried with soybean oil. Lipid absorption amount was not significantly different between the Yugwa base fried with palm oil and the one fried with soybean oil.

Biodiesel as methyl esters derived from vegetable oils has considerable advantages in terms of environmental protetion. In the present work, methyl esters were produced from soybean oil by lipase-catalyzed transesterification. To reduce inactivation of commercial immobilized lipases emulsified two-step process was developed using the stepwise addition of methanol with 4:1 molar ratio at 4h intervals. Also with immobilized lipase from Candida antarctica(Novozym 435) high conversion of 98.5 percent was possible at 45℃ of reaction temperature with 4:1 of methanol-to-oil molar ratio and 1%(v/v) methyl glucoside oleic polyester as an emulsifier in the presence of cosolvent.

Recently, the concern about safety and functional substances of foods are increased therefore antioxidant substances and plants which had pharmacological effect have been studied actively. It has been known that the mulberry leaf is effective in curing many diseases. Nowaday, the pharmachological effects of mulberry leaves on diabetes mellitus and their usage for many aspects were confirmed. Mulberry leaves are known for effective in prevention of diabetes mellitus, because of specific amino acids and fibers. In this study, methanol, hexane, chlorform, ethyl acetate, and butanol extracts obtained from mulberry leaves were added to soybean oil and they were stored for 30 days at 60±2℃ and peroxide value(POV) and conjugated diene value(CDV) were measured periodically. Results of this study were obtained as follows; 1. The POV of soybean oil after the addition of each mulberry leaves powder(MLP) extracts generally enhanced as the storage time was prolonged, so the POV of all samples was reached higher than 100meq./kg.oil after 10 days storage without the addition of butanol, methanol, ethylacetate, hexane extracts at 0.1% level. Especially, the POV of soybean oils including butanol extract was 87.35meq/kg.oil after 10 days storage and antioxidant activity of butanol extract was shown to be superior to that of BHT. The pattern of the changes of the CDV of soybean oil after the addition of MLP extracts at 0.02%, 0.05% and 0.1%, respectively, were almost constant during 10 days of storage and then rapidly increased during the rest of experimental periods. During 10 days of storage in case of 0.1% adding level, the antioxidant activities of the butanol extract was superior to that of the each MLP extracts.

Emulsified transesterification of soybean oil into biodiesel was investigated using potassium hydroxide and sodium methoxide catalysts with methyl glucoside oleic polyester as a methanol-in-oil emulsifier. The transesterification reaction conditions were optimized to obtain high yields of fatty acid methyl esters of the quality defined by biodiesel standards. The developed process resulted in 95~96% of overall yield from soybean oil by alkali-catalyzed methanolysis at 45℃ of reaction temperature with 6:1 of methanol-to-oil molar ratio and 1(v/v)% methyl glucoside oleic polyester in the presense of 0.8wt% KOH and 1.2wt% NaOCH3.

본 연구에서는 탈지참깨박의 기능성을 검토하기 위하여 탈지참깨박으로부터 페놀산을 추출하여 이들 추출물의 항산화 효과를 합성항산화제인 BHA, AP 및 TBHQ의 항산화 효과와 비교하였다. 탈지참깨박 중 페놀산 추출물은 유리형, 에스터형, 불용성 페놀산이 각각 246.8, 109.6, 85.8mg/100g으로 유리형이 가장 높았으며, 유리형 페놀산에는 6종류의 페놀산이 다량 함유되어 있었고 에스터형과 불용성 페놀산에는 각각 3종류의 페놀산이 함유되어 있었다. 탈지참깨박 중의 3가지 형태의 페놀산의 항산화력은 유리형이 가장 컸고 에스터형, 불용성 순으로 나타났는데 이것은 유리형 페놀산 group의 종류와 함량이 가장 많은 것에 기인하는 것으로 생각된다. 탈지참깨박 페놀산 추출물의 항산화 효과는 BHA나 AP(0.02%)보다 강한 것으로 나타났으며, 유리형 페놀산의 경우는 합성 항산화제 중 가장 우수한 것으로 나타난 TBHQ의 항산화력과 거의 유사할 정도로 높았다.