• 한국신재생에너지학회:학술대회논문집
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• 2011.05a
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• pp.175.2-175.2
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• 2011

바이오디젤의 국가별 의무 사용 정책 확대로 인해 원료유 가격이 상승하고 있으며 원료유가 부족한 상황으로 다양한 원료를 찾는 연구가 진행되고 있다. 육상 유지 작물보다 단위면적당 생산성이 매우 높은 미세조류는 제3세대 바이오매스로 주목받고 있으며 산업체 배출 이산화탄소를 이용해 작은 면적에서 배양할 수 있는 장점이 있다. 미세조류로부터 바이오디젤 생산은 먼저 오일 함량이 높은 미세조류 종의 선정과 배양 및 수확 후 효율적인 방법으로 바이오디젤 원료유를 추출하는 과정이 중요하다. 본 연구는 Microwave로 전처리된 미세조류로 부터 원료유를 추출하여, 인지질, 단백질, 엽록소 등의 반응저해 물질을 일부 감소시키고 추출수율을 높였지만, 산가가 80이상으로 높게 추출되고 추출된 오일이 높은 점성을 가지는 문제가 있다. 이로 인해 전이에스테르화 반응의 진행이 불가하였으며 이러한 문제를 해결하기 위해, 에스테르화 반응에 용매를 혼합하여 반응성을 개선하고자 하였다. 추가된 보조 용매는 오일과 쉽게 혼합되어 반응물의 점성을 낮추고, 반응 완료후, 물에 쉽게 용해되는 불순물, 미 반응물, 촉매 등의 분리 및 제거를 용이하게 하는 장점이 있다. 또한 오일과 비교하여 낮은 끓는점을 갖는 용매는 증류를 통해 쉽게 제거가 가능하다. 반응이 완료된 오일은 초기산가 80에서 10이하의 감소를 나타내 용매 혼합 에스테르화의 효율적인 부분을 확인하였다.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.69-76
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• 1998

This study was investigated to determine the effect of additives and ionic strength on the functionality of extracted proteins in preblends in order to use less additive in restructured meat products. Preblends contained the combinations of sodium chloride (NaCl; 0, 4.5, 9.0%), sodium tripolyphosphate (STPP; 0, 2.5, 5.0%), and tetrasodium pyrophosphate (PP; 0, 2.44, 4.88%). The pH values increased linearly with increasing STPP and PP concentrations (p<0.01). In the equivalent ionic strengths, PP was more effective than STPP in increasing pH. Phosphate ions were more effective on total extractable protein (used 1 M NaCl buffer) than chloride ion at equivalent ionic strengths. Solubility was decreased by adding NaCl and increasing total extractable proteins. Meat sulfhydryl contents were high with increasing total extractable proteins. When protein extracts were heated at $65^{\circ}C$, 7 min, meat sulfhydryl contents decreased and surface hydrophobicity increased (p<0.01). However, all protein extracts showed no differences in SDS-PAGE pattern. In conclusion, PP is more effective than STPP in order to use less additive but there was no linear relationship between functionnal improvement and ionic strength.

• Journal of Life Science
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• v.7 no.3
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• pp.192-197
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• 1997

Italian ryegrass, red clover, sorghum, and alfalfa were used for leaf protein preparation. Fresh leaves were pulped in the presence or absence of a reducing agent(sodium ascorbate or NaHSO$_{4}$) and green juice was heated and washed with acetone. The biological evaluation of leaf proteins was carried out by the growth method with male rats weighing about 45g. Italian ryegrass, red clover, and sorghum were brown when leaves were pulped in the absence of a reducing agent. On the other hand, alfalfa had neither o-diphenolics nor polyphenolase, and hence the alfalfa leaf protein did not brown during pulping ever in the absence of a reducing agent. The brown leaf protein from Italian ryegrass hd lower digestibility than the leaf protein protected from browning, although there were no difference in growth-promoting effect and protein efficiency ratio(PER)between the two leaf protein. The feeding of brown leaf protein from red clover resulted in the lowering of weight gain, digestibility, and PER, and all the measurement including diet intake were lowered by feeding the brown leaf protein from sorghum. In the case of alfalfa leaf protein, there were no difference in nutritional quality between the two leaf protein made with and without an attempt to prevent browning. The results mentioned above indicate that the occurrence of phenolics and polyphemolase in a crop in responsible for the browning of leaf protein and that the browning of leaf protein caused its nutritional impairment.

• Applied Biological Chemistry
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• v.47 no.2
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• pp.197-201
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• 2004

In order to recycle animal by-products from food processing as food seasonings, pig bone (PB), chicken bone (CB) and tuna dark flesh (TDF) were studied. PB and CB extract prepared by hot water extraction for 18 h were hydrolyzed with protease and lipase. The DHs of PB and CB extract were increased to 70% and 80%, respectively, when Flavourzyme was treated after pancreatic enzyme treatment. When TDF was hydrolyzed with Alcalase and Flavourzyme, dry matter yield and total protein yield were around 22% and 9%, respectively. Also the free ammo acid content in hydrolysate reached up to 27% of total solid. The sensory properties of three hydrolysates containing 1% NaCl were, in order of their overall acceptance, TDF, PB and CB. Therefore, tuna dark flesh turned out to be the suitable animal by-product as raw material for seasoning ingredient.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.1
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• pp.136-142
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• 2012

Sogokju, a Korean glutinous rice wine and one of the oldest Korean traditional wines, is famous for its unique taste acquired from a 100-day incomplete fermentation process. This study investigated the effects of the degree of rice milling on the physicochemical and sensory characteristics of Sogokju. It evaluated the physicochemical characteristics, pasting and color properties, and structural properties of starch using four different degrees of milled rice (Oryza sativa L.) cultivar Dongjinchalbyeo. Samples of brown rice with milling yields of 92%, 84%, 76%, and 68% were produced using both abrasive and friction whiteners. This study showed that the protein, lipid, and ash content of milled rice decreased as the degree of milling increased. The lower hardness of the kernel below milling yield 92% suggested that milling may be related to the lower protein content of the kernel. The pasting curve showed a significant increase in viscosity properties as the degree of milling increased. This is due to the decrease in protein and lipid content, the increase in starch content, and the difference in amylopectin chain-length distribution. Further milling of white rice, based on 92% milling yield, had an effect on the amylopectin chain-length distribution due to the degree of polymerization (DPn) of 37~60. The long chain of amylopectin also contributed to the viscosity. The increase in the degree of milling decreased the glucose and total sugar content of Sogokju. However, it increased the total acidity of Sogokju. Moreover, the lightness of Sogokju decreased while its yellowness increased. These results indicate that the degree of milling can alter the taste and color of Sogokju. The sensory evaluation showed that the increase in the degree of milling decreased consumer preference for Sogokju. The sensory score for Sogokju was positively correlated with its brix degree, glucose content, pH, and protein content of raw rice.

• KOREAN POULTRY JOURNAL
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• s.132
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• pp.30-34
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• 1980

금년도의 미국 곡물 작황이 좋지 않다고 한다. 특히 옥수수와 대두는 14$\~$17$\%$정도 감수될 것이 확실시 된다고 미국 농무성에서 발표한 바 있거니와 옥수수는 이미 톤당 170불을 넘어서서 국내사료공장의 공급가격인 160불을 훨씬 넘어섰고 대두박의 가격도 국제시세가 국내가격보다 훨씬 높은 형편이다. 연쇄적으로 어분 등 국산단백질원료도 가격이 오르고 품귀상태에까지 이르고 있다.

• Proceedings of the Korean Aquaculture Society Conference
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• 2005.05a
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• pp.118-119
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• 2005

• Bulletin of Food Technology
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• v.14 no.3
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• pp.61-70
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• 2001

대두는 우수한 단백질 공급원으로서 인류가 섭취하는 중요한 식품 원료이다. 이의 가공활용 및 개발에 대하여 아시아에 점차 관심이 집중되고 있다. 본 논문은 국내.외에서 대두 가공 이용 연구 현황을 기술한 것으로 중국과 해외의 대두 가공 분야의 차이점을 제시하여 중국의 대두 가공 산업 발전에 그 목적을 두고 있다.

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.475-480
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• 1993

This study was carried out to estimate the bind values of raw meats which are used as an input constaint in the least-cost formulation of an emulsion-type sausage. The least-cost formulation will be useful for Korean meat processore to produce more effectively as meat-grade system is put in force. The analysis results in compositions, functionalities, and pigment contents of raw meats were various according to the difference of species and their parts. The cohesiveness was correlated positively with moisture or protein content and negatively with fat content. Consequently two multiple regression equations for bind value could be derived from the compositions of raw meats. The equations then may be useful for predicting the bind value of a raw meat which presently has not been analysed.

• Food Science of Animal Resources
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• v.28 no.1
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• pp.21-26
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• 2008

This study was carried out to evaluate the nutritional properties of spreadable liver product. The composition of fresh hog liver used as raw material was 70.5% moisture, 5.2% fat, 20.3% protein and 1.2% ash. The composition of the spreadable liver product was 55.3% moisture, 19.4% protein, 21.6% fat and 3.7% ash. The total amino acid content of fresh liver was 18.69 g/100 g with glutamic acid at the highest level of 2.57 g/100 g. The total amino acid content of liver product was 18.03 g/100 g with glutamic acid at 2.28 g/100 g. The essential amino acid content was found to be 42% of total amino acids. The fatty acid analysis of fresh liver revealed oleic acid to be present at the highest level of 28% in the unsaturated fatty acid portion, and palmitic acid to be highest at 20.7% in the saturated fatty acid portion. The oleic acid content of the liver product was 40%, and the palmitic acid content was 20.4%. The level of cholesterol in fresh liver was 178.0 mg/100 g compared to 118.0 mg/100 g in the liver product. Regarding mineral analysis, the K and P contents of fresh liver were 362.2 mg/100 g and 339.1 mg/100 g, respectively, and 336.1 mg/100 g and 213.3 mg/100 g in the liver product, respectively. Many other minerals including Na, Mg, Ca and Fe were present in the product. Based on these results, the spreadable liver product made with hog liver was found to be a quality food with nutritional benefits and that is easy to consume.