2022 진박사 전공영양 식품학

01. 이론학습 ················································································5
1. 수분 ····················································································································7
1.1 수분의 성질 ··························································································································7
1.2 수분의 역할 ··························································································································8
1.3 물의 구조와 성질 ·················································································································9
1.4 자유수와 결합수 ·················································································································12
1.5 수화 ····································································································································13
1.6 수분 활성도 ························································································································16
1.7 등온 흡(탈)습 곡선 ············································································································18
1.8 수분 활성도와 화학 반응 ··································································································22
1.9 수분과 냉동 ························································································································24
2. 탄수화물 ···········································································································25
2.1 탄수화물 정의와 분류 ········································································································27
2.2 단당류 ·································································································································27
2.3 올리고당류의 종류 및 특징 ·······························································································36
2.4 다당류 ·································································································································42
2.5 녹말 ····································································································································43
2.6 셀룰로스(cellulose) ···········································································································50
2.7 펙틴질 ·································································································································52
2.8 검류(gums) ························································································································55
2.9 기타 다당류 ························································································································57
3. 지방 ··················································································································61
3.1 지방의 기능 ························································································································61
3.2 지방산 ·································································································································62
3.3 지방의 이화학적 성질 ········································································································66
3.4 지방의 산패 ························································································································71
3.5 자동산화 ·····························································································································74
3.6 지방 가공 및 저장 중 변화 ······························································································83
3.7 지방 대체 물질 ··················································································································84
4. 단백질 ··············································································································86
4.1 아미노산 ·····························································································································86
4.2 단백질의 구조 ····················································································································92
4.3 단백질의 성질 ····················································································································95
4.4 단백질의 변성 ····················································································································95
4.5 단백질 가열 처리의 영향 ··································································································97
4.6 단백질의 물리적 및 기능적 특성 ······················································································98
4.7 효소의 화학적 특성 ···········································································································99
4.8 효소의 종류 ······················································································································102
5. 식품의 색 ·······································································································104
6. 식품의 갈변반응 ····························································································114
6.1 비효소 갈변 반응 ·············································································································115
6.2 기타 비효소 갈변 반응 ····································································································119
6.3 효소적 갈변 반응 ·············································································································120
7. 식품의 풍미 ···································································································122
7.1 식품의 맛 ·························································································································122
7.2 식품의 냄새 ······················································································································129
7.3 가공 중의 변화 ················································································································135
8. 식품의 위해 화학물질 ···················································································138
8.1 위해 화학물질의 분류 ······································································································138
8.2 독성 평가 방법 ················································································································139
8.3 미생물을 이용한 시험법 ··································································································140
8.4 내인성 독성물질 ···············································································································140
8.5 오염 물질 ·························································································································145
9. 식품의 물성 ···································································································150
9.1 교질 ··································································································································151
9.2 식품의 Rheology ············································································································155
9.3 식품의 조직감 ··················································································································156
02. 식품학 모의고사 문제 ·····················································159