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Kafe 바로가기주관연구기관 | 한국원자력연구원 Korea Atomic Energy Research Institute |
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연구책임자 | 박상현 |
참여연구자 | 박종흠 , 송범석 , 김재경 , 김재훈 , 변의백 , 송범석 , 이동은 , 이주운 , 장범수 , 전종호 , 최대성 , 윤영석 , 윤영민 , 김종헌 , 정구 , 고선민 , 박재남 , 노종국 , 성낙윤 , 마소영 , 최미희 , 이병수 , 송두섭 , 강정애 , 김수민 , 우타미 , 사지드 무스탁 , 심하은 , 김현아 , 윤선혜 , 김혜림 , 문병금 |
보고서유형 | 최종보고서 |
발행국가 | 대한민국 |
언어 | 한국어 |
발행년월 | 2015-05 |
과제시작연도 | 2014 |
주관부처 | 미래창조과학부 Ministry of Science, ICT and Future Planning |
등록번호 | TRKO201800009425 |
과제고유번호 | 1711010913 |
사업명 | 방사선기술개발사업 |
DB 구축일자 | 2018-05-26 |
키워드 | 방사선조사.목적식품.가공기술.구조변환.생물소재.생리활성평가.x-선.농산물 검역.공중보건.Irradiation.Purposed food.food processing.Structure modification.Biomaterial.physiological evaluation.X-ray.agricultural product.public health. |
DOI | https://doi.org/10.23000/TRKO201800009425 |
○ 본 연구과제는 방사선 융합기술을 기반으로 식품·보건소재 발굴 및 검역 공정기술을 통하여 국민건강 증진 도모 및 식품·보건소재산업 국가 경쟁력 확보를 기본 목표로 아래와 같은 연구사업을 수행함.
○ 방사선/식품공학기술 융합 핵심기술 개발로 맞춤형 목적식품(레저식, 간편식품, 환자식 등)을 개발하고자, 맞춤형 목적식품의 실용화 기술 연구를 통한 산업화로 관련 식품 산업의 경쟁력 제고 및 신규 시장 개척을 시도함
○ 방사선융합 생물소재의 실용화를 위해 방사선융합기술을 활용한 고기능성 생물소재를 탐색하고, 방사선 구조변환
○ 본 연구과제는 방사선 융합기술을 기반으로 식품·보건소재 발굴 및 검역 공정기술을 통하여 국민건강 증진 도모 및 식품·보건소재산업 국가 경쟁력 확보를 기본 목표로 아래와 같은 연구사업을 수행함.
○ 방사선/식품공학기술 융합 핵심기술 개발로 맞춤형 목적식품(레저식, 간편식품, 환자식 등)을 개발하고자, 맞춤형 목적식품의 실용화 기술 연구를 통한 산업화로 관련 식품 산업의 경쟁력 제고 및 신규 시장 개척을 시도함
○ 방사선융합 생물소재의 실용화를 위해 방사선융합기술을 활용한 고기능성 생물소재를 탐색하고, 방사선 구조변환 생물분자(단백질, 폴리페놀/배당체) 반응특성 분석, 구조변환 유효 생물분자 DB 구축, 및 방사성동위원소 표지 추적체를 활용한 체내 동태 평가를 실시하고 산업재산권을 획득 및 기술이전을 실시함
○ X-선의 식품 및 공중보건 이용기술 개발을 위해 X-선 조사식품의 미생물학적, 이화학적, 관능품질학적 영향 및 식중독세균과 검역해충에 대한 사멸 효과 비교 평가, X-선 조사식품의 안전성 평가 및 검지특성을 비교하고 X-선의 공중보건 제품의 위생화에 활용 가능성을 확인함
○ 본 단계에서 개발된 환자용 목적식품 및 고기능성 생물소재 성과를 통해 차기 단계에서 이를 활용한 실증 및 실용화 가능성을 제시하고 차 단계 연구 추진 방향을 제시함.
(출처 : 보고서 요약서 3p)
Ⅳ. Results
1. Development of Food Processing Technology for Customer-oriented Purposed Foods Using Radiation Fusion Technology
○ Establishment of menu and recipe of the customer-oriented purpose foods
- Establishment of aseptic food menu items by type of cancer and development of food recip
Ⅳ. Results
1. Development of Food Processing Technology for Customer-oriented Purposed Foods Using Radiation Fusion Technology
○ Establishment of menu and recipe of the customer-oriented purpose foods
- Establishment of aseptic food menu items by type of cancer and development of food recipes of 5 freeze-dried fruits, 4 ice-creams, 2 gejangs, 2 naengmyon stocks, 10 side dishes and Sangsik.
- Modification of recipes of korean space foods(bibimbap, bulgogi and dried persimmon chocolate) to develop emergency/leisure foods and selection of 6 sterilizable side dishes by evaluating physiochemical and sensory quality of 10 side dishes
○ Development of hygiene and processing technology for the customer-oriented purpose foods
- Establishment of sterilizing conditions of 5 freeze-dried fruits, 4 ice-creams, 2 gejangs, 2 naengmyon stocks, 10 side dishes, and powder ingredients of liquid food for patient by irradiation
○ Development of anti-oxidation technology for quality improvement
- Development of anti-oxidation technology for quality improvement of ganjang-gejang by the combination treatment of irradiation and anti-oxidants, irradiating temperature and packaging methods, and improvement of texture and sensory quality of aseptic side dishes by adding sweetener trehalose
- Development of recipes for manufacturing 3 types of Sangsik, research of their quality improvement and establishment of combinatory process technology for the quality development of naengmyon stocks
○ Development of optimal processing technology for the customer-oriented purpose foods
- Establishment of optimal processing technology for sterilized bibimbap, Sangsik and ganjang-gejang
- Establishment of optimal manufacturing technology for the development of 7 new korean space foods
○ Evaluation of toxicological safety and nutritional wholesomeness
- Performance of nutritional analysis of 3 patient foods(bibimbap, Sangsik, ganjang-gejang) and 7 new korean space foods
- Evaluation of in vitro and in vivo toxicity of 2-ACBs and monitoring of radiation-induced 2-ACBs using meats(beef, pork and chicken) as a model food
- Monitoring of radiation-induced hydrocarbons
- Performance of acute toxicity test of Sangsik, Dakgalbi and choco ice-cream using experimental animal model
○ Shelf life testing and production of the customer-oriented purpose foods
- Quality evaluation of patient foods(bibimbap and freeze-dried chip) and new korean space foods(4 bibimbaps) to establish their shelf-life
- Technology transfer of emergency/leisure food set and product commercialization
○ Survey and field testing of patient meals to patients and general consumers
- Performance of survey and field testing of aseptic patient foods to patients, doctors, nurses and clinical nutritionists in connection with hospitals and academic meetings
○ Empirical study for industrialization and exportation of the customer-oriented purpose foods
- Contraction of MOU to export and commercialize the processing technology of customer-oriented purpose foods, and hosting an international symposium for the activation of the research on the development of sterilzed patient foods using radiation technology
○ Survey and field testing of convenient food for consumers
- Advertisement and field testing of emergency/leisure food set to general consumer via local government, volunteer center and exhibition
2. Development of Radiation Fusion Technology for Functional Improving of Biomaterial and Practical Application
○ Biomaterials exploration and functional assessment with radiation fusion technology
- the investigation for candidate biomaterials by estimating radiation applied data collection and biological activity evaluation
- In-vitro / in-vivo functional analysis for radiation fusion biomaterial
○ Development of the effective index component separation ∙ refining technology
- Comparison of functional contents among structurally converted biomaterial ingredient by radiation
○ Evaluation of biomaterial response and its characteristics and physiological activity efficacies according to the radiation environment (proteins, polyphenols / glycosides, etc.)
- Ensuring optimum conditions for functional improvements according to the radiation environment
- Identifying physicochemical and biological activity of highly functional biological material (anti-inflammatory, anti-cancer, cardiovascular disease, etc.) in their efficacy and mechanisms
○ Development of the single-molecule biomaterial surface tracking body composition (Development of RI-labeling techniques)
- Synthesis of appropriate radiolabeled according to the structural characteristics of biological molecular
○ Researches on converting the effective radiation bio-molecular structure / building material and formulation
- Investigation of new radiation structure converted 7 kinds of polyphenol compound separation and crystal structure mechanisms formed by NMR, HPLC-MS / MS, Using MALDI-TOF
- Development of a purpose-specific functionality and process ability candidates
○ Study on the effective biomolecules pharmacokinetics
- A successful development of the 3 tracing elements foreffective biological molecule: radiation-fused high functional biomaterial (mistletoe Viscothionin / Hesperetin / Hyaluronic acid (HA)) active ingredient tracking product (radiolabeled material) development
3. Development of application technology of X-ray to food and public health products
○ Establishment of basic information for permission of X-ray food irradiation
- Quality comparison of X-ray-irradiated food
․ As a result of quality evaluation of 16 kinds of food items, the quality was decreased depending on an absorbed dose regardless of radiation sources
- Comparison of sterilization effect of X-ray on insects and bacteria
․ X-ray showed lower sterilization efficiency to food poisoning bacteria than gamma-ray and e-beam and a dose of 2 kGy was needed to inactivate insects for quarantine
- Evaluation of toxicological safety of X-ray-irradiated food
․ There was no abnormal observation in the tests of genetoxicity, acute and subacute toxicity
- Comparison of detection properties of X-ray-irradiated food
․ X-ray-irradiated food could be detected when it was irradiated at above 4 kGy by a PSL method, 2 kGy by a TL method, and 1 kGy by a hydrocarbon detection method
○ Development of application technology using X-ray and consumer education - Hygienic process of 3 kinds of public health products using X-ray
․ The sterility assurance level of syringe, poly glove, and wet tissue using by X-ray irradiation were 11.0 19.1, and 20.7 kGy, respectively
- Education for elevation of consumer acceptance on X-ray-irradiated food
․ Lecture for elevation of consumer acceptance on X-ray-irradiated food was performed in workshop
(출처 : SUMMARY 13p)
과제명(ProjectTitle) : | - |
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연구책임자(Manager) : | - |
과제기간(DetailSeriesProject) : | - |
총연구비 (DetailSeriesProject) : | - |
키워드(keyword) : | - |
과제수행기간(LeadAgency) : | - |
연구목표(Goal) : | - |
연구내용(Abstract) : | - |
기대효과(Effect) : | - |
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