• 제목/요약/키워드: delayed bitterness

검색결과 6건 처리시간 0.022초

재래귤의 성숙시기별 리모노이드 쓴맛 표시자로서 limonoid UDP-glucosyltransferase 발현 분석 (Analysis of Expression Pattern of the Limonoid UDP-glucosyltransferase Gene as an Indicator for Delayed Bitterness from the Citrus Species Endemic in Jeju)

  • 김영미;이도승;전덕현;송연우;이동선;류기중;조문제;이동훈;김소미
    • 한국식품저장유통학회지
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    • 제18권2호
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    • pp.184-190
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    • 2011
  • Limonoid UDP-glucosyltransferase (LUGT)는 리모노이드에 포도당을 붙여줌으로써 궁극적으로 감귤에서 발생하는 limonoid bitterness를 제거해 주는 효소이다. 본 연구에서는 10종의 제주산 감귤로부터 LUGT유전자를 PCR 클로닝하고 그 염기서열을 비교했다. 실험에 사용한 모든 종에서 카르복실기 말단에 식물 당전달 효소에서 발견되는 전형적인 아미노산 서열인 p1ant secondary product glycosyltransferase(PSPG) 모티브가 존재했다. 아미노산 서열에 의한 계통수 분석을 실시해본 결과 10종의 제주산 감귤은 3그룹으로 분류했다. 각 그룹의 대표적인 3종 재래귤 품종 빈귤, 동정귤, 홍귤의 성숙 시기별 LUGT 발현양상은 delayed bitterness가 거의 없는 궁천과는 다른 양상을 나타내었다. 이러한 결과들은 빈귤, 동정귤, 홍귤과 같은 일부 재래귤 품종에서의 쓴맛은 LUGT발현이 지연됨에 따라 발생하는 delayed bitterness에 기인할 수 있음을 시사하고 있다.

갓무를 첨가한 김치의 발효 및 관능 특성 (Fermentative and Sensory Characteristics of Kimchi added Mustard Root (Brassica juncea))

  • 황종현
    • 한국식품영양학회지
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    • 제28권5호
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    • pp.926-932
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    • 2015
  • This study was conducted to examine the effect of mustard root on the shelf life of kimchi. Ethanol extract was prepared from the mustard root (Brassica juncea) and antimicrobial activities were examined against Lactobacillus plantarum and Leuconostoc mesenteroides which are the representative lactic bacteria in kimchi. Growth of lactic bacteria were inhibited by ethanol extract from mustard root and the growth time of Leuconostoc mesenteroides was delayed more than 24 hours compared with that of Lactobacillus plantarum. Also, the fermentative and sensory characteristics of kimchi with mustard root were evaluated during fermentation at $10^{\circ}C$. The pH and acidity was lower than that of the control kimchi and the fermentation period was retarded in proportion to the increase in mustard content. The total numbers of microorganism and lactic bacteria in the control kimchi were higher than those in kimchi with mustard root during fermentation. Leuconostoc sp. in the initial stage of growth was more inhibited than Lactobacillus sp. While the pH of kimchi were in the initial stage, the sensory evaluation score for savory flavors of the kimchi with mustard root was lower than that of control due to bitterness and pungency. But when the pH of kimchi reached the optimum stage, the scores for texture and savory flavor of kimchi with mustard root were higher than that of the control. Then overall quality score for kimchi with mustard root increased as bitterness decreased.

암으로 자녀를 잃은 가족의 경험에 대한 질적연구 (The Experience of the Family Whose Child Has Died of Cancer)

  • 이정섭;김수지
    • 대한간호학회지
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    • 제24권3호
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    • pp.413-431
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    • 1994
  • The purpose of this study was to build a substantive theory about the experience of the family whose child has died of cancer The qualitative re-search method used was grounded theory. The interviewees were 17 mothers who had cared for a child who had died of cancer Traditionally in Korea, mothers are the care givers in the family and are considered sensitive to the family's thoughts, feelings. The data were collected through in-depth interviews by the investigator over a period of nine months. The data were analyzed simultaniously by a constant comparative method in which new data are continuously coded into categories and properties according to Strauss and Corbin's methodology. The 16 concepts which were found as a result of analyzing the grounded data were, -left over time, the empty place, meaninglessness, inner sadness, situational sadness, heartache, physical pain, guilt, resentment, regret, support / stigmatization, finding meaning in the death, changing attitudes about life and living, changing attitudes about health, changing religious practice and changing family relations. Five categories emerged from the analysis. They were emptiness, consisting of left over time, the empty place and meaninglessness ; sadness, consisting of inner sadness and situational sadness ; pain, consisting of heartache and physical pain ; bitterness, consisting of guilt, resentment, regret, sup-port / stigmatization and finding meaning in the death : and transition, consisiting of changing attitudes about life and living, changing attitudes about health, changing religious practice and changing family relations. These categories were synthesized into the core concept, -the process of filling the empty space. The core phenomenon was emptiness. Emptiness varied with the passing of time, was perceived differently according to support / stigmatization and finding meaning in the death, was followed by sad-ness, pain, and bitterness, and finally resulted in changes in attitudes about life and living and about health, and in changes in religious practice and family relations. The process of filling the empty space proceeded by ① accepting realty, ② searching for the reason for the child's death, ③ controlling the bitter feelings, ④ reconstructing the relationships ameng death, illness and health and ⑤ filling the emptiness by resolving causes of child's death, adopting, having another child or with work. Six hypotheses were derived from the analysis. ① The longer the bereavement, the mere the empty space becomes filled. ② The longer the hospitalization, the more sup-port the family needs. ③ The more the sadness, pain and bitterness are expressed, the mere positive changes emerge. ④ Family support faciliates the process of filling the empty space. ⑤ Higher family cohesiveness faciliates the process of filling the empty space. ⑥ The greater the variety of reasons attributed to the child's death, the greater the variety of patterns of change. Four propositions related to emptiness and bitter-ness were developed. ① When the sense of emptiness is great and bitterness is manifested by severe feelings of guilt and resentment, the longer the process of fill-ing the empty space. ② When the sense of emptiness is great and the family is highly motivated to get rid of the bitterness, the shorter the process of filling the empty space. ③ When the sense of emptiness is less and bitter-ness is manifested by severe feelings of guilt and resentment, the process of filling the empty space is delayed. ④ When the sense of emptiness is less and the family is highly motivated to get rid of the bitterness, the process of filling the empty space goes on to completion. Through this substantive theory, nurses under-stand the importance of emptiness and bitterness in helping the family that has lost a child through cancer fill the empty space. Further research to build substantive theories to explain other losses may con-tribute to a formal theory of how family health is restored after human tragedies are experienced.

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유자 과피가루 첨가량을 달리하여 제조한 쿠키의 품질특성 연구 (Preparation and Quality Characteristics of Sugar Cookies using Citron Powder)

  • 공희정;김혜영
    • 한국식품조리과학회지
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    • 제22권5호통권95호
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    • pp.712-719
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    • 2006
  • Sugar cookies using various levels of citron powder were prepared and the physicochemical and sensory characteristics were investigated in this study. The pH of the dough was relatively lower in the groups with increased citron powder. The yellowness of dough color was significantly increased from value of 23.47 to 36.99 as the substitution levels of citron powder content was increased (p<0.05). The degree of gelatinization of the dough measured using DSC was reduced with increasing delayed with the increased amount of the powder content. Cookies with powders content of 4-6 g showed significantly lower water contents than compared to those with 0-2 g(p<0.05). The spread factor tended to decrease as the substitution levels of the sample groups were increased. The results of sensory characteristics showed significantly higher bitterness and lower sweetness with the 6 g substituted sample group at (p<0.05). Desired citron cookie was prepared with the group of a substitution levels of 4 g citron powder from the confounded viewpoint of the physicochemical and sensory properties that were investigated.

첨가재료별 증편의 가공 적성 검토 (Studies on Processing Aptitude of Various Additives on the Preparation of Jeung-pyun)

  • 최영희;전화숙;강미영
    • 동아시아식생활학회지
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    • 제6권1호
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    • pp.85-92
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    • 1996
  • 첨가재료를 달리한 증편의 가공적성을 검토하고자 증편제조시 6가지 첨가재료를 첨가하여 증편반죽의 발효에 따른 이화학적 변화, 증편의 외관, 저장성 및 관능적 특성을 비교 검토한 결과는 다음과 같다. 1. 발효의 진전과 더불어 증편반죽은 경시적인 pH의 감소, 점도의 증가, 부피의 증가를 보였다. 발효 5시간 경과 후 첨가재료를 첨가한 증편반죽의 pH는 높은 경향을 보였다. 반죽의 점도가 높은 콩가루 첨가구의 반죽의 부피도 가장 많이 팽창하였으며 쑥가루, 전지분유, 탈지분유의 경우에도 반죽의 부피증가와 부피증가 간의 변화양상은 유사한 경 향을 나타내었다. 2. 발효과정을 거친 증편반죽을 성형하여 증자한 후 단면의 사진을 관찰한 결과 전지분유, 쑥가루, 난황, 난백 첨가구가 대조구와 유사하게 잘 부풀었으며 콩가루, 전지분유, 난백 첨가구는 기공의 크기가 작고 균일하였다. 3. 첨가재료를 달리한 증편의 DSC thermogram을 비교 분석한 결과 전지분유, 콩가루 첨가구는 대조구에 비해 엔탈피(ΔH)의 값이 낮게 나타나 노화를 상당히 지연시키는 것을 알 수 있었다 또한 저장기간중 Textrometer로 측정한 hardness의 변화와 DSC thermogram을 함께 고려해 보았을 때 hardness를 감소시키고 엔탈피(ΔH)를 감소시키는 것은 콩가루 및 전지분유, 탈지분유, 난백, 쑥가루를 첨가하였다. 4. 증편의 관능검사 결과 콩가루, 전지분유, 탈지분유, 난황첨가구가 대조구에 비해 단단한 정도가 유의적으로 낮았으며 난황 및 쑥가루 첨가구는 증편의 기공이 균일하지 못하였고 기공이 크고 성긴 것으로 평가되었고 콩가루 및 쑥가루 첨가구는 쓴맛이 유의적으로 높았다.

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고랭지 여름배추 품종간 품질 비교 및 저장온도 최적화 (Quality Evaluation and Optimization of Storage Temperature with Eight Cultivars of Kimchi Cabbage Produced in Summer at Highland Areas)

  • 엄향란;김병섭;양용준;홍세진
    • 원예과학기술지
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    • 제31권2호
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    • pp.211-218
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    • 2013
  • 본 연구는 여름철에 고랭지 지역에서 재배되는 8종류 배추의 품종별 품질 특성을 조사하고 '력광'과 'CR-농심'의 적정 저온저장 조건을 제시하기 위해서 수행되었다. 7월에 조기 수확한 품종은 9 월에 수확된 배추에 비해서 낮은 구중을 보이는데, 이는 7월의 배추 수확기간 동안 강원도 지역의 기상조건 악화에서 기인한 것으로 보인다. 배추 품종별 경도는 10N 이상으로 '청옥', '상장군', 그리고 '력광'에서 높게 나타났다. 관능평가 결과의 경우 외관, 신선함, 그리고 조직감은 배추 품종에 따른 차이가 없었다. 관능평가 항목 중 단맛은 '력광'이 가장 높고, 'CR-농심'과 '슈퍼춘광'이 그 다음을 이었고, 쓴맛은 'CR-농심'과 '수호'에서 높았다. 저장조건 최적화를 위한 실험에 이용된 배추는 'CR-농심'과 '력광'으로 고랭지 지역에서 80일 동안 재배된 것을 수확하여, $0^{\circ}C$, $2^{\circ}C$, $5^{\circ}C$, 그리고 $25^{\circ}C$의 상대습도 90% 이상조건에서 저장하였다. 상온저장은 품종에 상관없이 저장기간은 3일 이내로 무게손실률은 15% 이상을 보이고 있고, $0^{\circ}C$$5^{\circ}C$ 처리구에서는 각각 18%와 20% 이상의 무게손실률을 보였다. 그러나 $2^{\circ}C$에 저장할 경우 저장기간은 두 품종 모두 3주 이상으로 연장되었다. 경도는 'CR-농심'이 '력광'에 비해서 높으며 각 온도별 저장기간 동안에 유의적 차이가 없었다. 관능평가 항목 중 외관 모습은 배추의 저장 가능기간을 판단할 수 있는 품질 인자였다. 'CR-농심'은 $0^{\circ}C$, $2^{\circ}C$, 그리고 $5^{\circ}C$에서 저장 가능기간이 각각 1주, 3주, 그리고 1주인 반면 '력광'은 2주, 4주, 그리고 2주 동안 가능하였다. 'CR-농심'과 '력광'의 저장기간 동안 품질유지를 위한 저장온도는 $2^{\circ}C$ 온도조건이 최적저장 온도였다.