• Microbiology and Biotechnology Letters
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• v.36 no.4
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• pp.320-325
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• 2008

Some anti-dementia, cardiovascular and antioxidant functionalities of Korean traditional alcoholic beverages were characterized. Anti-dementia acetylcholinesterase inhibitory activities were generally not detected or low except BHS-ju (19.5%) and buthyrylcholinesterase inhibitory activities were also show below 1.0%. However, $\beta$-Secretase inhibitory activities were high in PMR-ju (42.5%), WJY-ju (41.6%) and SSJ-ju (42.9%). Antihypertensive angiotensin I-converting enzyme inhibitory activities was the highest in YON-ju (85.6%), however fibrinolytic activities were not detected in all traditional alcohol beverages. Furthermore, antioxidant activities were very high in SBB-ju (72.2%) and GMB-ju (67.9%), however SOD like activities generally were show below 20%.

• Journal of Korean Society of Environmental Engineers
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• v.38 no.10
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• pp.574-579
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• 2016

This study assessed feasibility of making granular fertilizer with fly ash from a sewage sludge incinerator in Korea. Composition, characteristics, strength, and heavy metal contents of the granular fertilizers were investigated. Due to its high contents of phosphorus, fly ash from a sewage sludge incinerator could be used to make fertilizers. Granulation rates (2-4 mm granules) over 80% could be achieved as the fly ash contents were 15% or less of the fertilizer. Leaching tests of the fertilizers, based upon the Korean Standard Methods for Solid Wastes, showed the concentrations of heavy metals less than the risk limits. However, contents analysis of the fertilizers, based upon the Korean Standard Methods for Soils, experienced higher levels of heavy metals than the risk limits as the fly ash content exceeded 7% of the fertilizer. Thus, the fly ash needs to be added less than 7% of the fertilizer if there is no pretreatment to remove heavy metals.

• Korean Journal of Food Science and Technology
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• v.52 no.4
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• pp.357-362
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• 2020

This study was conducted to investigate the effects of mushroom composition (0, 4, 8, and 12%) on the quality characteristics of an extruded meat analog. The meat analog blend was isolated soy protein, wheat gluten, and corn starch (50:40:10). The extrusion condition was set to 55% feed moisture, 170℃ barrel temperature, and 150 screw speed by high moisture extrusion using a twin-screw extruder equipped with a cooling die. The integrity index, hardness, cohesiveness, springiness, chewiness, and cutting strength of the meat analog increased with the increasing mushroom content, while its water holding capacity and nitrogen solubility index (NSI) decreased. The protein digestibility decreased with the increasing mushroom content, while the DPPH radical scavenging activity significantly increased. In conclusion, the incorporation of mushrooms into the investigated meat analog enhanced its texture and antioxidant level.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2000.11a
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• pp.141-141
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• 2000

한지의 제조에 있어서 부원료인 점질물은 초지시 매우 중요한 역할을 하는데 그 주된 역 할은 다음과 같다. 먼저 점질물은 섬유의 분산을 용이하게 하고 종이의 강도를 증가시키며, 양지와는 달리 박엽지의 제조가 편리하고, 종이의 경도를 증가시키며, 습지의 처리를 용이하 게 하며, 점성으로 인하여 섬유의 침전올 방지하고, 종이의 광택을 향상시키는 둥 매우 중요 한 역할을 한다. 그러나 한지 제조시 이러한 식물성 점제의 미묘한 작용은 현재 대다수의 한지 제조 공장에서 사용하고 있는 합성점제인 PAM이나 PEO 등의 합성 고분자 화합물에 서는 기대하기 어려운 작용이라 여겨진다. 이와 같은 사실에서 본 연구에서는 전통적인 천 연점질물인 황촉규근의 점질물과 합성점제인 PAM 및 우리 나라에서 전혀 사용되지 않고 있는 나무수국 내수피의 점질물을 이용하여 한지를 제조하고 이들 한지의 특성을 SEM 및 A AFM(Atomic Force Microscopy)를 이용하여 분석하였다. 먼저 각각의 점질물로 제조한 한지를 SEM으로 관찰한 결과 닥나무 인피섬유의 최외층에 투명막이 존재하는 사실을 발견할 수 있었다. 이러한 투명막은 닥나무나 뽕나무 인피섬유에 만 존재하고 삼지닥나무나 산닥나무 둥과 같은 기타 인피섬유에는 존재하지 않으므로 한지 의 원료 섬유의 식별에 매우 중요한 요소가 된다. 또한 이러한 투명막은 섬유간 결합을 증 대시켜 한지의 강도 발현에 기여한다고 사료된다. 천연점질물인 황촉규근과 나무수국 점 질물을 이용하여 제조한 한지를 SEM 및 SEM-EDXA를 이용하여 분석한 결과, 황촉규근 점질물로 제조한 한지에는 상당량의 전분입자가 폰재하고 있었으며 나무수국 점질물로 제 조한 한지에는 침상의 수산칼슐 결정이 상당량 존재하고 있는 사실을 발견하였다. 이러한 사실은 한지 제조시 사용된 점질물의 식별에 중요한 요소라 사료된다. 한지의 원료인 닥나무 인피펄프와 침엽수 미표백 크라프트 펄프를 AFM을 이용하여 분석 한 결과, 닥나무 인피펄프의 마이크로피브릴 폭은 5-10nm로 Sw-UKP의 마이크로피브릴 폭 lO-20nm보다 매우 가늘고, 치밀한 세포벽 구조를 하고 있었다. 닥나무 인피펄프의 이러 한 세포벽 구조 및 마이크로피브렬의 형태가 Sw-UKP보다 높은 섬유강도를 나타내는 원인 이라 사료된다. 각각의 점질물을 이용하여 제조한 한지의 섬유표면을 AFM을 이용하여 관 찰한 결과, 원료펄프의 표면관찰에서와는 달리 초지시 사용된 점질물이 섬유표면을 피복하 고 있어 명확한 형태의 마이크로피브렬을 관찰할 수 가 없었다. 따라서 점질물의 이러한 역 할이 한지의 강도 및 보존성 향상에 기여하리라 사료된다.

• The Korean Journal of Mycology
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• v.16 no.3
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• pp.128-134
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• 1988

For the preparation of fermented feed with Lyophyllum decastes, optimum cultural conditions for the production of cellulase were $30^{\circ}C$, pH 6.0, 60-70% moisture content and the cultural of 15 days. Among the submaterial added, 30-40% of rice bran and 0.72% of $(NH_4)_2PHO_4$ were effective for the cellulase production and its production increased when rice straw treated with 4% alkaline peroxides. Solid state fermentation of rice straw with Lyophyllum decastes for 40 days removed 19.9% of lignin, and increased the total nitrogen content to 1.6% from 1.1%. As the fermentation proceeded, the in vitro dry matter digestibility of fermented feed was increased and it increased 21.1% after 35 days.

• Journal of the Korean Society of Food Culture
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• v.6 no.1
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• pp.61-69
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• 1991

Brewing method and quality of 10 sample of traditional Dungge-Jang in Kyungsang-Do area were investigated. In order to improve the taste of Dungge-Jang, some amount of boiled bean was added in the Dungge-Jang at early stage of fermentation. The level of amino nitrogen turned out to be low while that of water soluble protein and salt soluble protein was high. Glutamic acid, aspartic acid and proline were the major amino acid in water and salt soluble protein in traditional Dungge-Jang in Kyungsang-Do area. The content of total sugar and free reducing sugar were found to be considerably high, and among the free sugar, glucose was the highest$(2.16{\sim}4.02\;mg/ml)$, followed by maltose and maltotriose. Activities of acid protease and liquefying amylase were $0.13{\sim}1.36$ unit per milliliter and $10.18{\sim}15.19D^{40o}_{30}$ respectively. Result of sensory evaluation showed that the good Dungge-Jang turned out to have well harmonized taste of flavor, sweetness and sourness while the color looked slightly dark and yellow.

• Korean Journal of Food Science and Technology
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• v.16 no.1
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• pp.47-50
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• 1984

Effects of irradiation on microbiological, physicochemical aspects and quality of onion powder were investigated during three months storage. Total bacteria and coliform were sterilized by irradiation of 7 and 5 kGy, respectively and no microorganisms were grown after three months storage at $30{\pm}1^{\circ}C$. $D_{10}$ value of total bacteria was 1.64 kGy. Proximate composition of onion powder was not remarkably changed during storage except the slight decrease of pyruvic acid content. Color difference could not be distinguished by naked eye but was slightly changed by the mechanical measurement.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.263-266
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• 1999

Pectic substances are important to sustain the textural properties of kimchi during fermentation and distribution. Therefore proper control of pectin degrading enzyme activity is critical on quality control in kimchi industry. Pectin degrading enzymes of kimchi ingredients were assayed to improve the product quality. Among pectin degrading enzymes, polygalacturonase and pectinesterase were selected. The specific activity of polygalacturonase was the highest in salted and fermented anchovy, followed by chinese radish. Considering the amount of protein contents, salted and fermented anchovy and dried red pepper showed higher polygalacturonase activity than other ingredients. In terms of specific activity, chinese radish showed the highest pectinesterase activity, followed by salted and fermented anchovy. However, the total activity of salted and fermented anchovy was the highest. Chinese radish showed higher pectinesterase activity than any other ingredients.

• Journal of Applied Biological Chemistry
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• v.56 no.1
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• pp.11-17
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• 2013

The effect of additives on the quality of ssamjang was investigated during storage. The L-, a- and b-values of ssamjang decreased gradually during storage, and the total color difference (${\Delta}E$) increased in the control group. The gas production of ssamjang was reduced in K-sorbate, alcohol and mustard added groups. The number of yeast increased rapidly up to 6 weeks of storage, then decreased in the mustard, alcohol, and K-sorbate added groups. The oxidation-reduction potential and water activity decreased until 6 weeks and 12 weeks, respectively, and then increased gradually. Titratable acidity increased with concomitant decrease in pH, however, it increased slightly in the K-sorbate and ethanol added groups. Reducing sugar content increased until 9 weeks of storage, except the turmeric added group. Alcohol content increased until 15 weeks in the Japanese apricot juice, and turmeric added group. The sensory test result for the taste, flavor and overall acceptability showed that mustard added ssamjang was more acceptable than other groups.

• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.516-519
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• 1995

Seven Korean milled rice samples (5 Japonica, 1 Indica, 1 Commercial) were used to compare the quality of brewing adjunct with that of U.S. IR36(Indica) sample was classified as having higher amylose and protein content and lower starch content than Japonica samples. IR36 sample did not differ from Japonica samples in wort color, wort viscosity, soluble protein, percent extract and sugar composition when it was used as brewing adjunct. Korean milled rice samples did not differ from U.S. sample in soluble protein, wort pH, wort viscosity, but lower in percent extract.