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T : 목차정보

Journal of food science and nutrition 14건

  1. [국내논문]   Effect of Molecular Weight and NaCI Concentration on Dilute Solution Properties of Chitosan  

    Hwang, Jae-Kwan (Bioproducts Research Center, Tonsei University ) , Hong, Sang-Pill (Korea Food Research Institute ) , Kim, Chong-Tai (Korea Food Research Institute)
    Journal of food science and nutrition v.2 no.1 ,pp. 1 - 5 , 1997 , 1226-332x ,

    초록

    Solution Properties of polyelectrolytic biopolymers such as chitosen, pectin, alginate and etc. are significantly influenced by molecular weight and salt concentrations. The effect of NaCI concentration on the hydrodynamic properties of chitosan in dilute region was investigated for chitosans of varying molecular weight. Intrinsic vicosity([η]) of citosans with 5 different molecular weight was determined by glass capillary viscometer, and the viscosity average molecular weight was calculated using Mark-Houwink equation. Intrinsic viscosity decreased with increasing NaCI concentration for all chitosan samples, and it was proportional to the logarithmic NaCI concentration, i.e.,[η]∝log{TEX}$(C_{NaCl})^{ $\alpha$ }${/TEX}. Decreasing trend of[η] with NaCI concentration became more pronounced with increasing molecular weight. It was also found that the a values, indicating {TEX}$C_{NaCl}${/TEX} dependence of[η], were linearly correlated with the logarithmic molecular weight({TEX}$R^{2}${/TEX}=0.980). The chain stiffness parameters(B) were calculated by B=S./{TEX}$([η]_{0.1})^{1.32}${/TEX}, in which S was obtained from slope of [η] va {TEX}$I^{-1/2}${/TEX}. The B values of chitosan samples were determined to be 0.113~0071 with a average of 0.09.

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  2. [국내논문]   Reaction Mechanisms and Kinetics of Antioxidant Using Arrhenius Equation in Soybean Oil Oxdation  

    Cho, Hyung-Young (Dept. of Food technology, Kijeon Women's Junior College)
    Journal of food science and nutrition v.2 no.1 ,pp. 6 - 10 , 1997 , 1226-332x ,

    초록

    The reaction mechanisms and kinetics of tertiary butylhydroquinone(TBHQ) as an antioxidant in soybean oil oxidation were studied. The oxidation reaction of soybean oil at 55, 60 and $65^{\circ}C$ was a first order. The activation energies of soybean oil containing 0, 25, 50, and 75ppm TBHQ were 12.15, 6.05, 6.15 and 6.17kcal/mole. respectively. The addition of THQ to soybean oil containing 0, 25, 50, and 75ppm TBHQ were 1.88 $\times$ {TEX}$10^{7}${/TEX}, 4.10 $\times$ {TEX}$10^{2}${/TEX}, 4.32 $\times$ {TEX}$10^{2}$p/TEX} and 3.97 $\times$ {TEX}$10^{2}${/TEX}, respectively. The decrease of frequency factor rather than the activation energy. The effects of antioxidants on the temperature dependecy of lipid oxidation could be effectively evaluated by measuring their effects on the activation energy of lipid oxidation.

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  3. [국내논문]   Utilization of Korean Maizes in Prodction of Alkaline Processed Snack Foods  

    Lee, Jae-Kwon (Dept. of Food and Biotechnology, Kyonggi University)
    Journal of food science and nutrition v.2 no.1 ,pp. 11 - 16 , 1997 , 1226-332x ,

    초록

    Alkaline cooking and processing properties of domestic maize were evaluated by comparing to those of imported control maize(Asgrow 404). Domestric maize varieties were hydrated more rapidly and had lower dry matter losses during alkaline cooking than control maize due to softer endosperm texture and incomplete removal of pericarps. Domestic maize varieties produced masas with proper handling properties when nixtamals had 50~52% moisture. However, masas produced from domestic maizes were puffed dur-ing baking and frying process due to the release of more free starch granules in the masa than control masa. Tortilla chips prepared from domestic maizes absorbed more oil during frying and had slightly higher water content with darker color than tortilla chips prepared from control maize. Among the domestic maize hybrids, KS42/Fla2BT113 had more acceptable kernel characteristics of tortilla chips than other varieties.

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  4. [국내논문]   Changes in Functional Properties of Casein by Different Chemical Modifications   피인용횟수: 1

    Kim, Il-Sung (Dept. of Food and Life Science, Pukyoung University ) , Choi, Jin-Ho (Dept. of Food and Life Science, Pukyoung University ) , Hong, Jeong-Hwa (Dept. of Food Science and Nutrtion, Inje University)
    Journal of food science and nutrition v.2 no.1 ,pp. 17 - 22 , 1997 , 1226-332x ,

    초록

    Casein was chemically modified with acetic, succinic, and maleic anhydride and changes in functional pro-perties were evaluated as affected by the degree of modification. Chemical modification resulted in casein with unique functional properties depending upon the type of anhydrid used and the degree of modification. It was possible to control heat coagulation, calcium precipitability, forming and emulsion capacity and stability. At pH 4.5 heat coagulation was 0% in the case 74.1% acetylated casein; on the contrary, succinylation and maleyation resulted in highly heat sensitive protein. Foaming properties were improved markedly by suc-cinylation and maleylation at pH 4.5. However, emulsifying properties were enhanced only by maleylation.

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  5. [국내논문]   Properties of corn Starches Isolated from Irradiated Glutinous and Non-Glutinous Corn Grains  

    Kang, Il-jun (Dept. of Food and Nutrition, Hallym University ) , Byun, Myung-Woo (Dept. of food Irradiation, Korea Atomic Energy Research Institute ) , Yook, Hong-Sun (Dept. of Food Science and Nutrition, Chungnam National University ) , Lee, Soo-jeong (Dept. of Food Science and Nutrition, Dankook University ) , Chung, Cha-Kwon (Dept. of Food and Nutrition, Hallym Universit)
    Journal of food science and nutrition v.2 no.1 ,pp. 23 - 28 , 1997 , 1226-332x ,

    초록

    Physicohemical properties of corn starches isolated from non-glutinous and corn grains fol-lowing γ-irradiation up to 10kGy were investigated. Blue value, water binding capacity and swelling power decreased, while alkali number ad solubility increased by γ-irradiation , which was more pronounced in glu-tinous corn starch than in non-glutinous corn starch. The optical transmittance increased with an increment of heating temperature and applied irradiation doses. No significant difference was observed in Hunter's color value between both starches isolated from non- irradiated and irradiated and irradiated corn grains. Amylograph viscosities decreased remarkably as dose levels increased. The overall effects of γ-irradiation was more distinguished in glutinous starch than in non-glutinous starch.

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  6. [국내논문]   Antimutagenic Effects of Linoleic Acid  

    Lim, Sun-Young (Dept. of Food Science and Nutrition, Pusan National University ) , Rhee, Sook-Hee (Dept. of Food Science and Nutrition, Pusan National University ) , Park, Kun-Young (Dept. of Food Science and Nutrition, Pusan National University)
    Journal of food science and nutrition v.2 no.1 ,pp. 29 - 34 , 1997 , 1226-332x ,

    초록

    In order to determine the effectiveness of linoleic acid(LA) to inhibit carcinogens/mutagens-induced mu-tagenesis, Ames test using Salmonella typhimurium TA100 and the SOS chromotest using E. Coli PQ37, were carried out. The inhibitory effect of LA(1%) on the Ames mutagenicity test were 98%, 78%and 69% mediated by aflatoxin B₁(AFB₁), N-methyl-N'-nitro-N-nitrosoguanidine(MNNG) and 4-nitroquinoline-1-oxide(4-NQO), respectively. LA exhibited a strong antimutagenic activity aganist indirect mutagen, AFB₁whereas exhibited the same concentration of LA showed weaker inhibitory effects on direct mutagens of MNNG and 4-NQO than that AFB₁. LA also reduced the SOS responses induced by MNNG and 4-NQO significantly. This result showed a possibility that LA can be a protective agent in early step of cancinogenesis.

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  7. [국내논문]   Estimation of the Endogenous Pancreatic/Biliary Zinc Pool and the Effect of Phytate and Calcium on Zinc Homeostasis  

    Kwun, In-Sook (Dept. Food and Nutrition, College of Human Science, Texas Tech University ) , Donald Oberleas (Dept. Food and Nutrition, College of Human Science, Texas Tech University)
    Journal of food science and nutrition v.2 no.1 ,pp. 35 - 41 , 1997 , 1226-332x ,

    초록

    The pancreas is an important organ in the maintenance of zinc homeostasis. Endogenous zinc is con-tinuously secreted via pancreatic exocrine fluid or to a lesser extent in bile. Much of the endogenous secretion must be reabsorbed to sustain zinc homeostasis. The objective of this study was to estimate the relative size of the pancreatic/biliary zinc pool in comparision to the dietary zinc intake, and to study the effect of the phytate and calcium on the zinc homeostasis using a rat model. At the termination of the experiment, pan-creatic/biliary fluid was collected from the rats. Both radioactivity and total zinc were measured and the relative size of the pancreatic/biliary zinc pool was estimated. To determine the effect of phytate and calcium on zinc homeostsis, dietary zinc intake, the amount of zinc in pancreatic.biliary fluid and fecal zinc excretion were measured. The flow rate of pancreatic/biliary fluid, as corrected for tubing constriction, gives the corrected zinc concentration in the pancreatic/biliary fluid was 2.2 times higher than dietary zinc intake. To maintain zinc homeostasis, zinc absorption/reabsorption was very efficient in the current model; 76%, 88% of absorption/reabsorption for low calcium group and high calcium group 81% for phytate group and non-phytate group, respectively.

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  8. [국내논문]   Identification and Molecular Size of Zinc - Binding Ligands in Pancreatic / Biliary Fluid of Rats  

    In-Sook Kwun , Donald Oberleas
    Journal of food science and nutrition v.2 no.1 ,pp. 42 - 48 , 1997 , 1226-332x ,

    초록

    The exocrine pancreatic secretion is an important factor in the maintenance of zinc homeostasis. The daily pancreatic secretion of zinc into the gastrointestinal tract may be two or more times the daily dietary zinc intake. The objective of this study was to examine the distribution of proteins and zinc in pancreatic/biliary fluid following intraperitoneal (65)^Zn injection into dietary prepared Sprague-Dawley rats. Distribution of zinc-binding protein in Sephadex G-75 subfractions showed a peak corresponding to the high molecular weight protein standard(

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  9. [국내논문]   Chemopreventive Effects of Chelidonium majus L.(Papaveraceae) Herb Extract on Rat Gastric Carcinogenesis Induced by Ν-methyl-Ν-nitrosoguanidine(MNNG) and Hyoertonic Sodium Chloride  

    Kim, Dae-Joog (Chemotherapy Division, National Cancer Center Research Institue, 5-1-1 tsukiji, Chuo-Ku, Tokyo 104, Japan ) , Lee, In-Seon (Dept. of Food Science and Technology, Keimyung University)
    Journal of food science and nutrition v.2 no.1 ,pp. 49 - 54 , 1997 , 1226-332x ,

    초록

    The modifying effects of Chelidonium majus L/(Papaeracea)herb extract(CH) ,and analgesic traditionally prescribed for gastric and duodenal ulcer patients, on gastric tumor development given Ν-methyl-Ν'-nitro-Ν-nitrosogyanidine(MNNG) were studied in sixty-four 6 week-old male Wistar rats. Group 1 rats were ini-tially given MNNG(200mg/kg b/w.) by gavage ar days 0 and 14 as well as saturated sodium chloride solution(S-NaCI, 1ml per rat) every 3 days during weeks 0 to 3(6 times) and then placed on basal diet containing 0.1 or 0.2% CH ofr 16 weeks from week 4. Rats of Groups 2 and 3 were treated with MNNG together with S-NaCI or saline(0.9% NaCI, 21ml per rat) respectively, timed as in Group 1 but without further treatment. All survival animals were killed at week 20 and histopathologically investigate. in the glandular stomach, the number of preneoplastic pepsinogen 1 altered pyloric glands(PAPGs) in the MNNG+S-NaCI→CH(0.1%) group(Group 1) was significantly smaller than in the MNNG+S-NaCI group(Group 2)(p

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  10. [국내논문]   High Calcium in the Diet and Vitamin D Inhibit a Bone Matrix Degrading Enzyme $\beta$-Glucuronidase Activity   피인용횟수: 1

    Ha, Kyung-Sun (Dept. of Food and Nutrition, Hallym University ) , Yook, Hong-Sun (Dept. of Food and Nutrition, Choongnam national University ) , Kang, Il-Jun (Dept. of Food and Nutrition, Hallym University ) , Han, Eun-Kyung (Dept. of Food and Nutrition, Hallym University ) , Kim, Hyun-Sook (Dept. of Food and Nutrition, Sookmyung Women's Universit ) , Chung, Cha-Kwon (Dept. of Food and Nutrition, Hallym University)
    Journal of food science and nutrition v.2 no.1 ,pp. 55 - 60 , 1997 , 1226-332x ,

    초록

    A lysosomal and matrix degrading enzyme $\beta$ -glucuronidase activity was measured in BALS/c mice fed high and low Ca in combination with the i.p. adminstration of calcium-regulating hormones including parathyoid hormone(PTH), calcitonin(CT) and cholecalciferol(Vit D). After feeding experimental diets for five weeks, mice were sacrificed by cervical dislocation and the enzyme was fluometrically measured at 440nm. $\beta$ -Glucuronidase activity was inhibited by high calcium in the diet. in addition, vitamin D also inhibited the enzyme activity in the serum regardless of the level of dietary calcium. In contrast, PTH has shown to stimulate the enzyme at all the levels of dietary calcium. Calcitonin, and inhibitor of PTH action for bone resorption, revealed to curb PTH effect in this enzyme, whereas CT stimulated the action of vitamin D in the serum. The above results led us to conclude that osteoclastic bone resorption and senile osteoporosis may be reduced by adequate dietary calcium and vitamin D.

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