고려대학교 · Agricultural and Biological Sciences
Jaejoon Han 교수의 연구실은 생분해성 생체고분자와 천연 소재를 기반으로 한 기능성 식품 포장재 및 식품 소재 개발에 주력하고 있습니다. 주로 식물성 단백질(예: 쌀 단백질, 두유 단백질), 전분, 셀룰로오스 등 천연 고분자를 활용해 육류 대체 식품, 생분해성 필름, 영양소 봉입 캐리어 등을 개발하며, 수분 차단, 산소 투과 차단, 기계적 강도 향상 등의 기능성을 확보하고자 합니다. 또한, 산화 방지 및 미생물 억제 기능을 갖춘 스캐빈저 기반 포장재 개발도 진행 중입니다.
표시된 성과는 수집된 데이터 기준으로 산출되며, 일부 차이가 있을 수 있습니다.
Currently, active research is being focused on the development of future foods that can replace conventional meat. Meat analogues have been drawing considerable attention as possible alternatives to meat. In this study, the possibility of using rice protein isolate (RPI) to create meat analogues was investigated. Therefore, novel textured rice proteins (TRPs), which are meat analogues, were prepared from RPI and soy protein isolate (SPI) as primary raw materials by blending RPI and SPI at ratios
Mung bean starch (MBS)-based edible films with incorporation of guar gum (GG) and sunflower seed oil (SSO) were developed in this study. MBS, GG, and SSO were used as the main filmogenic biopolymer, thickener, and hydrophobicity-imparting substance, respectively. To investigate the effect of SSO content on the physicochemical, mechanical, and optical properties of the films, they were supplemented with various concentrations (0, 0.5, 1, and 2%, w/w) of SSO. Increasing SSO content tended to decre
A new method for encapsulation of micronutrients was successfully developed. The encapsulation matrix consisted of two polymers (alginate and chitosan), which were functionalized by acylation with palmitoyl chloride. The structural modifications of polymers were confirmed by Fourier transform infrared (FTIR) spectroscopy. Beads were formed by ionic gelation, and their mechanical and physical characteristics (puncture strength and deformation, viscoelasticity, water vapor permeability, and rate o
