Yoon Hyuk Chang
경희대학교 · Agricultural and Biological Sciences
윤혁창 교수의 연구실은 식물성 원료에서 유래한 생분해성 고분자 및 생활소재의 기능성 개선을 핵심으로 삼고 있습니다. 특히 페키틴, 전분, 콩단백질 등 식물성 소재를 효소적 처리, 화학적 변형, 열처리 등을 통해 기능성 물질로 전환하는 데 중점을 두고 있으며, 지방 대체재, 에멀전 안정제, 항산화제 등 응용 가능성을 탐색하고 있습니다. 다양한 물리화학적· rheological 특성 분석을 기반으로 기능성 소재의 설계 및 응용을 체계적으로 연구하고 있습니다.
표시된 성과는 수집된 데이터 기준으로 산출되며, 일부 차이가 있을 수 있습니다.
The present study investigated the emulsifying and structural properties of pectin enzymatically extracted from pumpkin. Pumpkin pectin fraction A was obtained from raw pumpkin with an enzymatic preparation of cellulase and α-amylase. Pumpkin pectin fraction B was achieved by treating the fraction A solution with pronase to reduce protein content. According to the findings (on protein content, galacturonic acid content, neutral sugar composition, and molecular weight distribution), the pronase t
The present study investigated the volatile compound, physicochemical, and antioxidant properties of beany flavor-removed soy protein isolate (SPI) hydrolyzates produced by combined high temperature pre-treatment and enzymatic hydrolysis. Without remarkable changes in amino acid composition, reductions of residual lipoxygenase activity and beany flavor-causing volatile compounds such as hexanol, hexanal, and pentanol in SPI were observed after combined heating and enzymatic treatments. The degre
The objective of the present study was to investigate the structural and rheological properties of octenyl succinic anhydrate (OSA) modified potato starch. Potato starch was modified with different concentrations of OSA (0, 1, 3, and 5%, v/v). X-ray results suggested that OSA modification did not disrupt the crystallinity of the native starch, and esterification occurs primarily in the amorphous regions. The use of 1H-NMR spectra confirmed the presence of methyl protons in substituted OSA groups
