• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.1
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• pp.55-61
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• 1997

In order to effectively utilize the fish and squid skin wastes derived from marine processing manufacture, the skin wastes of some pelagic fishes such as yellowfin sole, red cod, cod, Allaska pollack and flying squid were screened for the raw material of edible gelatin and studied some properties of those gelatins. The content of total collagen in the red cod skin was the highest (28.4 g/100 g wet skin), while that in the flying squid skin was the lowest (11.1 g/100 g wet skin) and those of another fishes were similar. Acid soluble collagens in the skins of the fishes and flying squid were $68.9\~84.8\%\;and\;44.3\%$, respectively. But showed no difference in the amino acid composition between acid soluble and insoluble collagens. Those collagens were consisted $\alpha\;and\;\beta$ chain and $\alpha$ chains extracted from fish skins except red cod and flying squid skins were hetero. The collagen of yellowfin sole skin exhibited slightly higher denaturation temperature $(25.4^{\circ}C)$ and also physical properties such as gel strength, melting point and gelling point were better than those of the other species.

• Proceedings of the Korean Environmental Sciences Society Conference
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• 2001.05a
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• pp.211-216
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• 2001

수용액상에서 게 껍질에 의한 납 이온 제거시 납 이온 메카니즘을 규명하기 위하여 납이온 제거에 미치는 pH의 영향에 대해 조사하였다. 게 껍질에 의한 납 이온의 제거는 게껍질 내에 함유되어 있는 CaC $O_{3(S)}$의 용해에 따른 미세침전에 의한 제거가 대부분인 것으로 나타났다. pH가 증가하면 납 이온 제거량도 증가하였고 이온교환에 의해 발생되는 칼슘 이온의 유출은 납 이온 제거를 더욱 증가시키고 게 껍질 내의 $CO_{3}^{2-}$는 납 이온의 침투로 게 껍질 내부에 $PbCO_{3(S)}$ 형태의 복합체를 형성하는 것으로 판단되었다. 납 이온의 제거는 대부분 게 껍질 내 $PbCO_{3(S)}$의 용해로 인해 발생되는 $Pb_{3}(CO_{3}){2}(OH)_{2(S)}$와 $PbCO_{3(S)}$의 침전으로 이루어졌다. 수용액 중의 납 이온은 게 껍질 내 CaC $O_{3(S)}$의 용해를 가속화시키며 게 껍질 내부에서도 납 이온의 침전물이 발생하는 것으로 관찰되었다.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.6
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• pp.3766-3773
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• 2014

This study examined the antioxidant capacities of apple peel, grape peel, and sweet potato peel. The antioxidant activities were evaluated using total phenolic contents, total flavonoids contents, DPPH radical scavenging activity, ABTS radical cation scavenging activity, FRAP reducing power, and ORAC assay. The total phenolic (7.76 ${\mu}M$ quercetin equivalent/g peel) and total flavonoids (1.03 ${\mu}M$ quercetin equivalent/g peel) contents in apple peel were significantly higher than in grape peel and sweet potato peel (P<0.05). The scavenging activities of DPPH and ABTS radicals of a 70% ethanol extract of apple peel was 3.2-4.6 and 2.8-5.4 times high than those of grape and sweet potato peel, respectively. In addition, the FRAP reducing power and ORAC assay of 70% ethanol extraction from apple peel were significantly higher than those of the other samples. Therefore, apple peel can be used efficiently as a natural antioxidant.

• Journal of Korean Society of Environmental Engineers
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• v.31 no.12
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• pp.1095-1104
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• 2009

The objective of this research was to evaluate the feasibility of using oyster-shell and eggshell wastes for the stabilization of arsenic-contaminated soil. Artificial As(V) contaminated soil was mixed with 0~5% oyster-shell and eggshell wastes and each sample was incubated for 30 days in a controlled environment. The efficiency of each treatment was evaluated using various single extractants (1 N HCl, 0.1 N NaOH and 0.5 N $H_2SO_4$). The concentration of As(V) was reduced by 10% upon a 5% oyster-shell or eggshell waste treatments based on the Korea Standard Test method (1 N HCl extraction). Analogous trends were observed in the 0.1 N NaOH or 0.5 N $H_2SO_4$ extractions. In addition, the oyster-shell and eggshell waste treatments increased the pH of each soil from 6.54 (Control) to 7.62~7.94. The exchangeable Ca in each soil also sharply increased from 6.87 cmol(+)/kg (Control) to 12.77~20.18 cmol(+)/kg. Further research is needed to increase the effectiveness of the oyster-shell and eggshell waste for the stabilization of As(V) in the contaminated soil.

• Applied Biological Chemistry
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• v.39 no.2
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• pp.134-139
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• 1996

In order to effectively utilize marine animal skin wastes in marine processing manufacture, conger eel skin, file fish skin and arrow squid skin as raw material of edible gelatin were screened. Conger eel skin was the highest in the collagen content, followed by Ole fish skin and arrow squid skin, in the order named. In the fish skins, the soluble and insoluble collagens occupied $67.4%{\sim}72.3%\;and\;27.7{\sim}32.6%$, respectively, and in the arrow squid skin, 30.4ft and 69.6ft, respectively. No difference in the amino acid composition between soluble and insoluble collagens was detected. Collagen from the marine animal skin catched in coasted and offshore water in Korea consisted ${\alpha}$ chain and ${\beta}$ chain, and ${\alpha}$ chain were hetero type. The sum of proline and hydroxyproline contents in conger eel skin collagen was higher than that in the other skin collagens, while was lower than that pork skin collagen. Conger eel skin collagen exhibited a higher denaturation temperature in solution and a higher degree of proline hydroxylation, compared with skin collagen of the respective species. The physical properties such as gel strength, melting point and gelling point of conger eel skin gelatin were superior to those of file fish skin and arrow squid skin gelatins.

• Applied Biological Chemistry
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• v.36 no.4
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• pp.290-295
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• 1993

In order to utilize effectively fish skin from fish processing, characteristics of the yellowfin sole and dover sole skins were investigated. In the yellowfin sole, the crude protein content and yield of fish skin used for the preparation of gelatin were 22.3% and 11.3%, respectively and in the dover sole, 17.2% and 8.9%, respectively. In the yellowfin sole skin, the soluble and insoluble collagen occupied 66.1% and 33.9%, respectively and in the dover sole skin, 78.8% and 21.1%, respectively. No difference in the amino acid composition between soluble and insoluble collagen was detected. The sum of proline and hydroxyproline content in the collagen extracted from fish skin was lower than that of those from pork skin or bone. The molecular weight of the two major subunits from the soluble collagen in the yellowfin sole skin were found to be 143 KDa and 202 KDa. Those in the dover sole skin were 142 KDa and 207 KDa. The physico-chemical properties such as the melting point and gelling point of yellowfin sole skin gelatin were superior to those of dover sole skin gelatin.

• The Korean Journal of Food And Nutrition
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• v.12 no.6
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• pp.602-607
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• 1999

과일 및 한약재 폐기물을 이용하여 중금속 제거력을 조사하기 위하여 Cd, Pb 용액에서 사과껍질 모과 밤내피(밤 친껍질) 인삼, 키위껍질, 대추, 원두커피가루의 입자별, 농도별, 온도별 흡착정도를 조사한 결과는 다음과 같다 입자의 크기가 작아질수록 사과껍질을 제외한 모든폐기물에 있어서 중금속 흡착력은 증가되었고 중금속별 제거량은 Cd는 인삼폐기물이 3,506-4.659mg/g Pb은 밤 친 껍질이 9.189-9.582mg/g으로 다른 과일 및 한약재 폐기물보다 높았다 농도별 중금속 흡착력은 중금속의 농도가 높을수록 증가하였는데 Cd은 인삼 폐기물이 1,929-3.800mg/g. Pb은 밤 친 껍질이 0.930-9.3685mg/g으로 다른 과일 및 한약재 폐기물보다 높았다. 온도별 중금속 흡착량은 온도가 높아질수록 증가하여 껍질이 9.368-9.613mg/g으로 다른 과일 및 한약재 폐기물보다 증가하였다. 이상의 결과로부터 물에 함유된 중금속을 제거하는데 과일 및 한약재 폐기물을 이용할 수 있을것으로 생각된다.

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.607-613
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• 2004

The purpose of this study was to investigate the quality characteristics of functional cookies made with potato peels (cortex layer) containing high amounts of glycoalkaloid. Cookies were processed by mixing ratios of 10, 15 and $20\%$ potato peel relatively to flour. The spread ratio of the cookies was increased with increasing potato peel addition. Texture measurement for the cookies on substituting $10\%$ of flour for potato peel showed a decreased hardness, but the cohesiveness and springiness were increased compared to the control and other ratios. The glycoalkaloid contents of the cookies on substituting 10, 15 and $20\%$ of the flour forpotato peel were 6.27, 9.40 and 12.54mg, respectively, which according to the USAD guidelines are safe amounts for the human body, and also enough for making functional cookies. In the sensory evaluations, the cookies with $10\%$ of the flour substituted for potato peel had the highest scores in flavor, taste, appearance and texture.

• The Korean Journal of Food And Nutrition
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• v.23 no.1
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• pp.45-51
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• 2010

The 2%, 3% of deer young antler, deer antler, oystershell, crabshell, eggshell were add into the 5%, 10%, 15% solution of glacial acetic acid and vinegar and after incubating it for 4 days at $30^{\circ}C$ respectively, solubility was analyzed. The result shows the difference was minute between glacial acetic acid and vinegar. In the 2% content of deer young antler, solubility was 42~47%, in the 3% content of it, solubility was 41~47%, with the acid concentration becoming higher, solubility increased slightly. In the 2% content of deer antler, solubility was 59~63%, in the 15% content of acid, solubility rather decreased. In the 2% content of oystershell, solubility was 85~96%, in the 3% content, solubility was 95~98%, in the 15% of acid density, it decreased. In the 2% content of crabshell, solubility was 79~88%, in the 3% content, solubility was 81~95%, and in case that acid density was high, solubility increased rather slightly. In the 2% content of eggshell, solubility was 84~96%, in the 3% content, solubility was 84~93%. When young deer antler and deer antler were heated for two hours at $100^{\circ}C$, solubility increased 19~24%, and in the case of crabshell, 10~11% increased. The above result and condition, and the result of pH and acidity don't have much influence on solubility. Thus, the 5% of acidity was enough to melt the 3% of sample. Highest were glacial acetic acid and vinegar in solubility to the various organic acid, and wax gourd vinegar melted the 85% of oystershell, the 78% of crabshell, the 28% of the deer young antler, and in the precipitation was made. Citric acid melted the 57% of deer antler, but it was precipitated with all other samples. Ascorbic acid melted the 92% of eggshell, and did the 37~54% of other samples.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.711-719
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• 2012

The collagens from squid (Todarodes pacificus) skin and Alaska pollack (Theragra chalcogramma) skin were extracted and their physicochemical properties were investigated. The yield was improved with the increase of NaOH concentration and was increased Neutrase than Alcalase in enzymatic hydrolysates. Protein and collagen contents from Alaska pollack skin were 38.3~62.7% and 13.1~28.9%, respectively. All enzymatic hydrolysates also showed high antioxidant activities as NaOH concentration decrease. Composition of their amino acids was mainly glycine and proline. The spectrum of FT-IR of the collagen showed wavenumber at $1,631cm^{-1}$, $1,549cm^{-1}$, $1,234cm^{-1}$ and $3,322cm^{-1}$ representing the regions of amide I, amide II, amide III and amide A, respectively. The decomposition temperature for the collagen was in the range of $300^{\circ}C$ and showed relatively good enough for their thermal stabilities.