This study investigated the interactions between starch and starch - derived materials and fluorescent materials. Many researchers have used fluorescent materials to monitor the internal structure of starch, which is an effective method. The purpose of this study was to observe the internal structure of starch by using fluorescent material and to check how much fluorescent material could be loaded inside the starch. For this, a standard curve of the fluorescent material was obtained and a linear graph corresponding to the concentration was obtained. Next, the incorporation of the fluorescent material into the starch was confirmed by CLSM in the infusion experiment. Infusion experiments were carried out to quantify the amount of fluorescent substance in starch, but the error was confirmed in this experiment. The error was caused by the action of starch and the fluorescent substances FD4 and NaFl, resulting in an increase or decrease in fluorescence intensity. To find the cause, dextrin, amylose and amylopectin, which are starch-derived substances, and α, β, γ-cyclodextrin, which can form inclusion compounds, were used. The fluorescent materials were merbromin, NaFl, and FITC. As a result, the fluorescence intensity of the fluorescent material was significantly influenced by the concentration of amylose and amylopectin. This result implies that there may be errors in the analysis of the phenomenon or observation of the starch using the fluorescent substance. We still do not know exactly the cause of this phenomenon, so further research is needed.

김치 제조공정 중 절임배추 제조공정은 원료검사, 세절, 절임, 세척, 탈수, 포장의 공정으로 구성되며 절임배추의 품질은 제조공장의 생산설비, 절임환경 및 절임조건에 따라 달리 나타난다. 생산시스템은 제조공정을 효율적으로 수행하기 위한 사람과 설비 및 일하는 방법인 업무 프로세스의 집합을 말하며 제조현장과 관련된 여러 가지 자동화 시스템 중 MES(Manufacturindg Execution System)는 주문에서 최종 제품에 이르기까지 생산 활동에 필요한 최적의 정보를 관리하는데 필요한 시스템이다. 본 연구에서는 절임배추 제조공정을 보다 효율적으로 관리 할 수 있는 절임배추 제조관리시스템(MES)을 개발하고 이를 통해, 김치 제품의 생산관리를 원활하게 할 수 있도록 하였다. MES 데이터베이스 시스템 설계 및 구현을 위한 ERD(Entity Relationship Diagram)는 제조 공정별로 품질기준을 설정하여 표준화하여 적용하였으며 절임배추의 생산관리는 바코드 형식의 NFC(Near Field Communication) Tag를 이용하였다. 원자재관리를 위한 모니터링 시스템은 스마트 폰을 연동한 APP(Application)형태로 Eclipse 4.4.1 luna를 통해 개발하였으며, 모든 데이터의 통신은 MES내의 Open API(Application Programming Interface)를 통해 주고 받도록 설계하였다. 결과적으로 절임배추 생산을 위한 원재료 입출고 이력 및 생산이력은 MES 시스템을 이용하여 관리가 가능하며, 추후 양념 등을 포함한 김치 제품을 관리할 수 있는 기능을 포함하는 전주기 김치 제조관리시스템의 구축이 필요하다.

Native soy protein is known to possess poor interfacial activity compared to flexible proteins. Acidification could alter its structure in a way that improves its interfacial activity. This study aimed to investigate the effects of seven acids, including hydrochloric, acetic, ascorbic, lactic, malic, citric, and tartaric acid on the oil-water interfacial properties and oil-in-water emulsifying properties of soy protein isolate (SPI) at pH 3.0. The aqueous solutions of 1.5 %(w/v) SPI were adjusted to pH 3.0 with different acids, and the solution without acidification (pH 8.0) was used as a control. The zeta potential of acidified SPI solutions and SPI emulsions were positive value while it was negative value for control. The particle sizes of acidified SPI solutions were between 19-83 m (107 m for the control). The particle size of acidified SPI emulsions were 0.4 m for control, acetic, ascorbic, lactic, and malic, 1.2 m for citric and tartaric, while 20.7 m for HCl. The interfacial pressure between soybean oil and the acidified SPI solutions were between 12.7-15.4 mN/m, while SPI-control was significantly higher than that at 19.4 mN/m. The acidified SPI solution had the meaningful values of interfacial shear rheological parameters and showed viscoelastic layer, but the control was almost no viscoelastic layer. All acidified SPI emulsion showed much higher emulsifying activity index (130-158 m2/g) than the control (111 m2/g). The appearance of emulsion looked no difference over the time when observed by eyes. The evaluation of emulsion stability by the changing of particle size distribution within 40 days showed that the control and HCl was no change, while the others tended to increase particle size.

콩가루는 탈지한 대두박이나 탈지하지 않는 콩을 미세하게 분쇄하여 분말화 한 것으로 미국에서 입자의크기가 100mesh 체를 통과한 것으로 규정하고 있다. mesh는 강철망의 망눈의 개수를 표시하는 단위로써 가로 세로 1인치(25.4mm)사이에 있는 망눈사이의 공간의 수이고 즉 300mesh라 하면 표준체 가로 세로의길이 2.54cm 안에 구멍이 300개가 들어있는 체를 통과하는 분말의 크기를 나타낸다. 콩가루는 글루텐(gluten)이 함유되어 있지 않고 단백질함량이 많다는 면에서 밀가루와 구분되며 섬유소가 함유되어 있다는 면에서 탈지 분유와도 다르다 콩가루는 콩의 불순물을 제거한뒤 6-8 조각으로 조분쇄하여 콩껍질을 제거한 다음, 가열처리하고 이를 냉각시킨 후 분쇄하여 제조한다. 제조 과정 중의 열처리는 콩비린내를 제거하고 효소를 불활성화시켜 콩가루 냄새를 크게 향상시킬 뿐만 아니라 트립신저해제(trypsin inbibiter)를 불활성화시켜 소화율을 향상시킨다. 가열 처리에 따라 콩가루의 착색과 단백질 용해도가 감소되므로 가열방법과 가열온도, 가열시간을 적절히 조정해야 한다. 콩가루는 그 제조공정에 따라 탈지 콩가루, 전지 콩가루, 압출콩가루로 나눌 수 있는데, 전지콩가루는 콩껍질을 제거한 콩을 마쇄한 것이므로 일반성분이 콩의 자엽 부분과 비슷하고, 탈지 콩가루는 지방성분을 제거한 것이므로 지방함량이 낮고 단백질 함량이 50.0∼69.9%로 높다 압출 콩가루는 가열압출기(extruder-cooker)를 이용하여 콩을가열, 압출하여 제조한 콩가루로 지방을 제거하지 않은 콩을 그대로 사용하므로 영양가가 높고 향미가 높은 것이 특징이다. 두부는 대두의 수용성 단백질을 추출 응고시킨 gel상의 식품으로 소화율이 높고, 대두단백질은 lysine 등 필수 아미노산 함양이 높아 곡류위주의 식생활에서 부족되기 쉬운영양소를 공급하면서도 가격이 저렴한 식품이다. 본 연구는 전두부를 만들기전 첫 공정단계로 콩을 선별후 분쇄한 콩가루 50mesh, 150mesh, 300mesh, 600mesh의 국내산과 수입산으로 나눠 입자를 분석하고, 두부로 가공했을시 두부의 입자비교, 응고시간, 두부발효음료의 결과를 알아보려고 한다. 본연구에서 사용되는 전두부용 콩가루의 굵기는 300∼600mesh의 콩가루를 사용했으며, 보통 밀가루,미숫가루의 굵기는 150∼200 mesh이다. 전두부는 굵기가 가늘수록 두부의 형태는 부드럽고 단백하며, 가장 이상적인 두부의 형태가 만들어지고 다른 물질과 이루어 졌을 때 이상적인 화합물 반응으로 비추어 볼 때 맛의 형태를 좌우한다.

In plants, starch is the main carbohydrate reserve and an important ingredient in human nutrition. Nutritionally, starch is classified into rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) based on the rate and degree of digestion. RS escapes enzymatic digestion in the small intestine, but in the large intestine microbial flora may ferment some RS. Malic acid is C4 carboxylic acid with two carboxyl groups. It is well known to take from 69% up to 92% of all organic acids in grape berries and leaves and is naturally produced by many organisms without showing any nutritional harm. However, properties of malic acid treated starch has not been clearly reported. The objectives of this study were to investigate the influence of pH value on low-digestible malate starch formation and digestibility in relation to structural properties of corn starch. Different pH values (1.5-8.5) of 2 M malic acid solution were reacted with corn starch in a forced-air oven at temperature of 130°C for 12 hr. Using FT-IR, carbonyl groups were detected in malate starch, indicating the formation of cross-linking by esterification. Increasing pH value of malic acid-treated sample from 1.5 to 8.5 showed an increase in degree of substitution (DS) and resulted in increase in the RS content from 18.2 to 74.8%, which was maintained after gelatinization. The granular structure of malate starches was not destroyed, and the starches maintained birefringence. This malate starch could be utilized in heat processed foods such as bread and cookies as well as in the products with reduced calories.

Korea is the second largest coffee consuming country in Asia after the Philippines. For modern people, coffee has jumped over a favorite food and grown into a single culture. There are many processing ways to make coffee. In this study, we utilized magnetic resonance imaging(MRI) based on the principles of nuclear magnetic resonance(NMR) and achieved to acquire images with an non-destructive and non-invasive way. The samples we used in the experiment were ‘Robusta’ coffee bean(Congo). Magnetic resonance(MR) image sets were acquired using a MRI system, installed at Institution for Agricultural Machinery & ICT Convergence at Chonbuk National University. From the raw phase(Green Bean stage) to the roasted phase, we obtained MR images from each phase to monitor the internal changes. We divided experiment into 5 stages, starting with ‘Green Bean’ phase to ‘Roasted’ phase. We obtained images every 6 hours during the ‘Fermentation’ phase and every 3 hours during the ‘Dry’ phase. In MRI, we used a gradient echo pulse sequence to scan fast and to take images right after each experiment stage ends. The direction of imaging plane was coronal 30 images with 64 mm x 64 mm field of view(FOV). As MRI uses the magnetic properties of nuclei which especially hydrogen nuclei from water molecules, images could see clearly with sufficient moisture, but in ‘Dry’ phase, images obtained with noise involved. These result suggested that MRI technique was an efficient method to monitor the moisture distribution changes inside the coffee beans.

In this study, we investigated the change of physical properties associated with the temperature of vegetable mixed oil and fat in order to produce vegetable oil and fat suitable for plant meat production. The canola oil and coconut oil were mixed at various weight ratios, and the phase change temperatures by the ratio of two oils were measured using the differential scanning calorimetry (DSC). Storage modulus (G'), loss modulus (G") and viscosity were measured using a rheometer at 20-40°C and 0.4 Hz-100 Hz. Storage modulus (G') at constant frequency (10 Hz) was measured in a continuous section of 10-50°C. As the coconut oil content increased, the peak of the melting point moved to the lower side. The viscosity was higher in order of canola oil, mixed oil, and coconut oil, and the viscosity showed a tendency to decrease as the temperature increased. In the liquid state, it showed a tendency to increase after the value of storage modulus (G') and loss modulus (G") decreased from 0.634 Hz-1 Hz. The conversion time point of storage modulus (G') of continuous temperature change is consistent with the melting point temperature of DSC, as the passed start at 10°C, storage modulus (G') increased with an exception of canola oil. Using these results, we will pursue to produce a mixed plant oil applicable to the production of vegetable meat.

Salt is generally used for food seasonings and preservations as a common ingredient. However, excess salt intake has generated health issues such as high blood pressure, osteoporosis, stroke, and heart diseases. Recently, desires and interests of low-salt cooking have been increased among people who want healthy diets. The aim of study was to compare the physicochemical characteristics of a fermented squid sauce added with vitamin C and commercial low-salt soy sauces. Thawed and crushed squids were fermented until the solid squid became liquid at 25°C with an addition of 5% (g/g) vitamin C. Then, fermented squid sauce was heated at 100°C for 30 min and filtered. All samples were measured in multiple aspects of amino acid nitrogen, salt, sugar and water content, pH, chromaticity and brown color, and sensory test. In the results, color values showed no significantly difference between all the samples (p>0.05). Water content value of the fermented squid sauce was the highest among samples. Brown color, salt contents and sugar contents of the fermented squid sauce were significantly different than other low salt soy sauces with an exception of the sauce made with functional salt. These results showed a similar tendency as those of sensory evaluation. As conclusion, the possibility of fermented squid sauce added with vitamin C showed a possibility as a candidate of low-salt soy sauce.

The aim of this study is to investigate the effects of combined drying conditions on the quality characteristics of lotus root chips. A combined drying was conducted using the superheated steam (SHS) at 220°C for 6 min, then subsequent contact drying at 150°C for specified times (2, 4 or 6 min) and finally hot air at specified temperatures (50, 60 or 70°C) for 1 hr. Changes in appearance of lotus root chips such as surface color, shrinkage and deformed shape were resulted from the extent of time and temperature of post-drying conditions. Moisture content of lotus root chips decreased with increasing the time and temperature of post-drying process. Surface color of lotus root chips was determined mainly by the contact drying step of a combined drying process. Polyphenol content was influenced by the temperature of hot air rather than the duration of contact drying. Meanwhile hardness of lotus root chips decreased significantly with increasing the duration of contact drying. These results suggested that a combined drying process with appropriate processing conditions could be applicable successfully for the manufacturing of un-fried lotus root chips.

This study was intended to investigate microwave drying characteristics of sweet potato. Two different shaped sweet potato samples (slice and shred with 6 and 9 mm in thickness, respectively) were dried under different microwave power ranging from 90 W to 900 W. Moisture ratio, drying rate, effective moisture diffusivity, dielectric properties and change in color during drying of the samples were determined. The domestic microwave oven was modified for drying of the samples. For ventilating water vapor during microwave drying, the small centrifugal fan was installed on the left upper side of microwave oven. Six well-known drying models were applied to figure out the best model for describing microwave drying curve of sweet potato. A non-linear regression analysis was used to calculate model constants. The applied models were compared based on the coefficient of correlation and root mean square error. Dielectric properties of fresh and dried samples at different drying time were measured using performance probe connected to vector network analyzer. The results showed that drying time of both samples was significantly decreased with an increase in microwave power, however, as compared with the sample shape, drying time of shredded samples was shorter than slice sample. The dried sample by 900 W was scorching and indicated the worst quality in terms of color. The Page model was most suitable for describing experimental drying data. The effective moisture diffusivity changes obtained from Fick’s diffusion method was between 0.057 ×10-8 and 2.353 × 10-8 The moisture diffusivity was increased with an increase in microwave power. The measured dielectric properties of sample at different drying time varied depending upon moisture contents of dried samples.

Physicochemical properties of buckwheat roasted at specified temperatures (175, 200, 225 and 250°C) and times (5 and 10 min) were investigated. Appearance of roasted buckwheat showed that non-enzymatic browning reaction occurred mainly at the embryo due to the presence of sugars and proteins. Microstructure of roasted buckwheat showed the formation of air cells inside the endosperm indicating the expansion of grain during roasting. Rapid Visco Analyzer profiles revealed that the extent of starch gelatinization was depending preferentially upon the roasting time rather than temperature. Total polyphenol and flavonoid content in roasted buckwheat were not significantly different from those of unroasted grains, although polyphenols and flavonoids in ethanol extracts increased slightly after roasting. Antioxidant activities of buckwheat increased after roasting.

Physicochemical properties of cherry tomato dried using the conventional hot air (HA) and superheated steam (SHS) combined with either HA or far-infrared (FIR) were measured to evaluate the effects of combined drying process on the product quality. Conventional HA drying caused the greater extent of water removal than that of SHS combined with HA or FIR due to comparatively its longer drying time, resulting the lower water activity. Total acidity of cherry tomato produced by combined drying processes was slightly lower than that of conventional HA drying. Application of SHS combined with FIR resulted in higher retention of vitamin C and lycopene content with faster rehydration capacity than those of both conventional HA and SHS with HA drying. These results suggested that SHS combined with FIR would replace the conventional HA drying process successfully in production of dried cherry tomato with appropriate quality characteristics

Transcellular transport in epithelial cell is a method for absorbing calcium from intestine to blood, providing effective mechanism of utilizing calcium at low calcium intake. In this study, we aimed at theoretically developing a simple mechanistic model explaining transcellular transport in calcium absorption process. Transcellular calcium transport was schematized into 3 steps which were entry, diffusion, and extrusion. Each step was separately modeled to include the specific feature of them. In detail, electro-diffusion, facilitated diffusion, and Michaelis-Menten kinetics were employed to model calcium entry, diffusion, and extrusion, respectively. Then, the developed models were numerically solved to find a solution which simultaneously satisfied 3 models under steady-state assumption. Result of model simulation was consistent with the known behavior of transcellular calcium absorption, showing that transcellular calcium transport became saturated with increase of luminal calcium concentration. Because transcellular calcium transport depends on calcium binding protein mediated by vitamin D we expect that this model can be used to find optimal regulatory point for increasing calcium absorption.

In South Korea, increase in kimchi import from China has emphasized the importance of noticing the origin of production area, largely because of the price and safety concerns. Nevertheless, identification of it depends on a complex physicochemical method. Hence, the objective of this study is to develop a statistical algorithm applicable for analyzing volatile compounds measured by electronic nose so that the device can be used for simple classification of kimchi by its production origin. Discriminant function analysis (DFA), one of multi-variate analysis, was mainly used for analyzing big-size data of volatile compounds detected from kimchi produced either in South Korea or China. Result showed that DFA could completely separate 69 varieties of kimchi by its origin of production (39 from South Korea and 30 from China). This result suggests that volatile compounds can be an index for identifying origin of kimchi and consequently, electronic nose is an optimal option for identifying origin of kimchi production when combined with multi-variate statistics.

비단 원료인 실크(견사)는 피브로인(Fibroin; 75%)과 세리신(Sericin; 25%)으로 구성된 단백질 복합체이다. 실크단백질은 실크로부터 탄산나트륨을 이용하는 정련과정을 거쳐 세리신을 제거한 100% 피브로인으로 구성되어 있다. 피브로인은 셀룰로스와 같은 β-sheet 형태로 인하여 불용성이면서 일정한 강도를 유지하는 단백질로서 천연섬유로 사용되어 왔다. 21세기에 실크피브로인의 산 처리 분해산물을 이용한 기능성 생활용품을 비롯하여 당뇨, 고혈압, 숙취제거, 생분해성 고분자 등 다양한 식품용 및 인체용 소재로 실용화되고 있다. 산 처리 가수분해 방법은 고온·강산에서 실크단백질을 분해한 이후 중화·탈색·탈취·탈염·농축·건조를 거쳐 실크펩타이드와 실크아미노산을 제조하여 왔다. 산 처리가수분해에 따른 불규칙한 분자량, 낮은 회수율, 환경오염 등의 문제점을 극복하기 위하여 효소분해 방법을 도입하여 생산수율 향상과 저분자량의 실크펩타이드를 제조하고자 하였다. 세리신이 제거된 실크피브로인은 에스에스바이오팜㈜에서 제공받았다, 실크피브로인은 CaCl₂ : EtOH : DW (몰비 1 : 2 : 8) 용액에 20%(w/v)으로 용해시킨 후 투석막(MW cut-off 12 kDa, Sigma)을 이용하여 과잉의 염을 제거하고 잔존하는 불용성 고형물은 원심분리를 통하여 제거한 실크피브로인 용액을 제조하였다. 단백질분해효소는 Biocatalysts, DuPont, DSM Food Specialities, Novozymes사에서 판매하는 효소를 구입하여 사용하였다. 실크단백질 농도는 Lowry 방법, 효소반응에 따른 아미노산 농도는 Ninhydrin 방법, 그리고 실크단백질과 펩타이드 분자량은 SDS-PAGE를 이용하여 측정하였다. Bacterial Protease로 알려진 5종의 단백질분해효소를 실크피브로인의 단백질 량 대비 1%에 해당하는 량으로 24시간 처리한 결과, 실크피브로인은 Protamex®에서 27.6%, Alphalase®에서 39.3%, Delvolase™에서 46.8%, Alcalase®에서 47.4%, FoodPro® Alkaline Protease에서 47.4%가 분해되는 것을 확인하였다. 또한 효소분해에서 좋은 결과를 보여준 FoodPro® Alkaline Protease의 처리량을 실크피브로인의 0.1, 0.5, 1.0%로 증가함에 따라 실크피브로인의 분해는 29.2%, 37.5%, 그리고 47.4%로 증가하는 사실로부터 실크피브로인의 효소분해는 처리하는 단백질분해효소의 량에 의존적으로 이루어졌다. 한편, Alphalase®의 경우에는 실크피브로인 대비 효소처리량을 0.1, 0.5, 1.0%로 증가하여도 실크피브로인의 분해는 22.6%, 23.6%, 그리고 39.3%로 증가하여 실크피브로인의 분해를 위하여 일정수준 이상의 효소처리가 필요하였다. 단백질 분해효소의 처리시간에 따른 실크피브로인의 분자량을 SDS-PAGE로 확인한 결과, 반응시간에 따라 Running Gel의 상단에서 분해되기 시작하는 고분자량의 실크피브로인과 특정 분자량에 해당하는 단백질 밴드가 강하게 생성되는 것을 확인하였다. 향후 실크피브로인을 분해할 수 있는 다양한 단백질분해 효소의 조합과 반응조건을 활용하면 적정한 분자량을 지닌 실크펩타이드의 제조공정을 개발할 수 있을 것이다.

마카(Lepidium meyenii)는 안데스산맥 해발 4.000미터 이상의 고지에서 자생하는 페루의 인삼으로 알려져 있다. 마카는 탄수화물 60~75％, 단백질 10~14％, 지질 2％, 섬유질 8.5％, 다량의 필수아미노산, 철분 및 칼슘 등을 함유하는 영양식품으로 알려지면서 2010년대 이후 건강식품으로 주목을 받고 있다. 마카에는 리놀렌산, 팔미트산, 올레인산 같은 지방산, 식물성 스테롤 및 미네랄도 다량 함유하고 있으며, 지표성분인 마카엔(macaene)이나 마카마이드(macamide)와 같은 다른 식물에서 발견되지 않는 고유의 불포화지방산이 존재한다. 마카는 항암작용, 불임증 해소, 남성의 정자 수 증가, 월경 증후군 및 갱년기 증상완화 같은 효능 역시 보고되어 왔다. 본 연구에서는 추출용매의 특성을 이용하여 중국산 마카로부터 다양한 생리활성물질의 추출효율을 최적화하고자 하였다. 마카는 중국(윈난성)산으로 에스에스바이오팜㈜에서 제공받았으며, 추출용매는 식품에 사용가능한 주정, n-헥산, 물을 사용하였다. 생리활성물질은 Lowry 방법에 의한 단백질, Phenol-sulfuric 방법에 의한 총 당, DNS 방법에 의한 환원당, Aluminum nitrate colorimetry 방법에 의한 플라보노이드, Folin-Ciocalteu colorimetry 방법에 의한 페놀화합물, DPPH Radical Scavenge capacity를 이용한 항산화력, HPLC 방법에 의한 마카마이드 B(N-benzyl hexadecanamide)를 분석하였다. 마카추출액의 제조는 5시간의 추출시간과 마카와 추출용매의 비율(10%, w/v)을 기준으로 Soxhlet을 이용한 Reflux 방식과 40°C에서 교반하는 suspension방식을 적용하였다. Reflux 추출방법으로 추출된 전체 생리활성물질은 50% 및 100% 주정을 용매에서 27g%로 가장 높은 반면 지표성분인 마카마이드 B는 주정과 헥산이 1:1 혼합된 50% 헥산용매에서 85 mg%로 가장 높았다. 추출물의 항산화력은 1N HCl_주정을 이용한 추출물에서 1,050 mg%로 가장 높은 결과를 얻었다. 한편 단순 교반에 의한 Suspension 추출방법으로 1N HCl 주정을 이용한 경우 전체 생리활성물질은 64 g%로 Reflux 방식의 최대 추출효율 대비 2배 이상 추출효율이 향상되었다. Suspension 방법에 의한 추출물의 마카마이드 B는 50% 헥산용매에서 70 mg%, 100% 주정에서 61 mg%, 그리고 1N HCl 주정에서 59 m%로 유사한 수준이었다. 추출물의 항산화력 역시 1N HCl_주정을 이용한 Suspension 추출방법에서 974 mg%로 Reflux 방법의 추출효율과 유사하였다. Suspension방법으로 1N HCl 주정을 이용한 마카추출물은 100% 주정을 이용한 추출물 대비, 마카마이드 B, 플라보노이드, 항산화력은 유사한 수준인 반면 전체 생리활성물질의 추출효율은 4.5배, 페놀화합물, 총 당의 추출효율은 3배 이상 향상되었다. 따라서 마카로부터 생리활성물질의 대량생산은 1N HCl 주정을 이용하는 Suspension방법이 가장 효율적이었다.

유전자변형생물체(GMO)에 대한 인식도 조사를 위해 일간지 및 방송매체 등의 미디어에서 활동하고 있는 언론인 100명(2017.9.1.~9.30)을 대상으로 구조화된 설문지를 이용하여 설문조사를 실시하였다. 전체 기자의 47.0%가 GMO에 대해 '알고 있다’고 응답했으며, 평소 GMO에 관심이 있는 언론인 74.0%가 응답하였다. 관심이 있는 이유는 ‘안전성에 의문이 들어서’가 65.0%, ‘GMO에 대한 국민의 불안감이 커서’ 56.0%로 안전성에 대한 관심이 높았으며, 국민여론 형성을 위해 GM작물, GM식품 등의 필요한 정보에 대해서는 '식품으로서의 안전성에 대한 정보’(78.0%)와 'GM기술의 기대와 우려에 대한 정보’(24.0%)로 유전자변형생물체의 안전성 정보에 대한 정보를 가장 필요로 했다. ‘일반농작물, 일반식품과의 영양분 등에서 실질적으로 동등한지 여부에 대한 정보‘(12.8%), '환경에 미치는 영향에 대한 정보‘(12.2%)나 '해외동향 등에 대한 정보‘(14.0%)에 대해서는 낮은 응답률을 보였다. 유전자변형기술에 대해서는 21.0%가 유전자변형으로 생긴 특이 생물 종으로 환경파괴, 인체 위해 등을 우려하였고, GM작물의 안전성에 대해서는 ‘위험하다’는 의견이 56.0%로 ‘안전하다’ 17.0%에 비해 높아 아직까지 GM작물의 안전성에 대한 우려가 높다. 우리나라의 GM작물 개발에 대해서는 ‘식용이 아닌 사료나 화훼, 의료용 등의 GM작물로만 국한해서 개발해야 한다’는 의견과 ‘우리나라도 다른 나라에 대적할 GM작물을 상업화시켜야 한다’가 36.0%로 가장 높은 반면 9.0%는 ‘우리나라의 GM작물 상업화는 시기상조’이고 5.0%는 ‘절대적으로 우리나라는 GM작물을 상업화해서는 안된다'고 응답하였다. GMO 관련 여론 형성을 위해 누구를 대상으로 커뮤니케이션하면 좋은지에 대해서는 ‘언론매체(미디어)’가 47.0%, ‘전문가(과학자/교수/의사)’ 19.0%의 순으로 미디어와의 커뮤니케이션이 필요한 것으로 응답하였다. 향후 미디어의 올바른 GMO 인식제고를 위해서는 안전성에 대한 올바른 정보 제공이 필요하며, 미디어와의 지속적인 커뮤니케이션이 필요할 것으로 보인다.

Physicochemical characteristics of vinegar pickled cabbages during storage were examined. 3x3 cm cube-shaped stems and leaves of cabbages examined in different pickling condition (salt 2, 4, 6, 8% and sugar 5, 10, 15, 20% brix) for 12 hours, and salt and sugar penetration rate were measured at every 2 hours. The vinegar pickled cabbages were stored for 4 weeks at 3 different temperature conditions (5, 15, and 25℃), and sensory test and TPA test were performed at intervals of every week. The rates of salt and sugar penetration were faster on the leaves than on the stem of cabbage. Also, increase in salt and sugar concentration of solutions led to increase in salt and sugar permeation rate. As a result of sensory test, both leaves and stems of cabbages stored at 5℃ did not show any significant difference with storage time. However, preference degree of cabbages stored at 15 and 25℃ decreased significantly as increasing the storage time. Hardness and cohesiveness of pickled cabbage were increased significantly as the storage time increased, but storage temperature did not give any effect on them.

Ohmic heating is one of advanced thermal processing techniques which utilize conversion of electrical energy into heat. In our study, a feasibility of ohmic heating was tested to cook instant rice cake to improve energy efficacy as an alternative heating methods of conventional electrical kettle. Ohmic heating was conducted using customized ohmic cell (7.5×4.5×9.5 cm) equipped with titanium electrodes. Instant rice cakes in soup were ohmically heated up to 100°C at different electric fields (9, 12, 15 & 18 V/cm) and temperature holding times (60, 80, 100 & 120 s). Thermocouple was placed into both soup and rice cake to evaluate the temperature profile and energy efficacy. Temperature, voltage and current across the sample were measured and recorded at every 3 s using data acquisition system (DAQ). Mathematical model was developed to calculate the internal energy generation rate (QR, W). Internal energy generation rate (QR, W) was integrated versus temperature come-up time (s) to compute the total internal energy dose (ET, J) using MATLBA software. For energy efficacy (Eff), it was calculated ratio of total internal energy dose (ET, J) to heat quantity (Qh, J). During ohmic heating, temperature come-up time was significantly reduced as a function of elevated electric field (P<0.05). For example, 9V/cm of electric field showed 6.2±0.4 min of temperature come-up time up to 100°C. Higher electric field at 18 V/cm reduced temperature come-up time to 1.9±0.1 min. The electric field of 15 V/cm showed the best energy efficacy as 0.78 which meant 78% of electrical energy was converted into thermal energy for heating. In the texture profile analysis, the most preferable harness was found as 6.191 N at 15 V/cm and 100 s holding time. Our study showed the potential of ohmic heating to cook instant rice cakes for home meal replacement (HMR) and outdoor foods.

Curcumin is an active polyphenolic compound with antioxidant, anti-inflammatory and antitumor properties. Curcumin, however, is highly unstable under physiological conditions due to its low stability in acidic and alkaline conditions. Therefore, the objective of this study was to investigate the effects of enzyme-treated rice starch as a wall material on the stability of curcumin in oil-in-water emulsion under different pH conditions. The rice starch was treated using 4-a-glucanotransferase for different time periods and their molecular weight distribution was measured by HPSEC. Curcumin was encapsulated within lipid droplets of O/W emulsion prepared with Tween 20 and the modified rice starch in the aqueous phase at different concentrations (0, 2.5, 7.5 and 10 wt%). The temperature and pH stability of the system were determined respectively by measuring particle size, zeta potential and retention of the curcumin loaded in the emulsion after one-week storage in the solutions with different pH and temperature conditions. The average molecular weight of the modified starch decreased with treatment time. The 96h treated rice starch had the lowest molecular weight while the 1h treated starch mainly consisted of high molecular weight components. The storage temperature did not significantly influence the stability of curcumin emulsion. However, the particle size of the emulsion with modified starch slightly increased when stored at acidic pH condition, which might be attributed to starch aggregation. The curcumin retention was higher for the samples with the modified starch than the control at all concentrations. The pH stability of the curcumin was also higher than the control at all pH conditions. Specifically, the 1h treated starch showed the best performance regarding curcumin protection in emulsion, which might be attributed to the high viscosity that retarded the curcumin release. Further research needs to be conducted on the mechanism.