• Proceedings of the Korean Society of Crop Science Conference
• /
• 2022.10a
• /
• pp.311-311
• /
• 2022

자색옥수수 색소 1호와색소 5호는 강원도농업기술원에서 육성한 옥수수 품종으로 색소 1호는2014년에 품종 등록되었고 색소 5호는 2021 년 품종 출원되었다. 색소 1호와 색소 5호는 알곡은 노란색, 포엽과 속대에 짙은 자색을 띄는 색소 옥수수이며 포엽과 속대에는 안토시아닌이 고함량으로 집적되는 특징이 있다. 색소 1호 및 5호 종실용 옥수수는 포엽과 속대의 안토시아닌 함량이 알곡보다 풍부하고 영양성분이 적어 유효성분을 활용하는데 효과적이며 건강기능성식품 소재로 활용 가능성이 높다. 현재 포엽과 속대 추출물은 식약처의 고시형 식품원료로 등재가 완료되었으며 간 보호 인체적용시험을 진행하고 있다. 추후, 식품원료 및 건강기능식품으로의 사용처 확대에 따른 원료의 효율적 인 생산 및 관리를 위하여 농가를 대상으로 시범재배를 수행하고 있다. 본 연구에서는 자색옥수수 추출물의 품질관리를 위하여 원재료인 속대를 대상으로 제웅과 무제웅 재배 시 속대의 안토시아닌 함량을 비교하였다. 제웅한 옥수수의 속대는 알곡이 맺히지 않았으며 수확 후 건조하여 분석 시료로 사용하였다. 반면, 제웅하지 않은 옥수수의 속대는 수확 후 건조하여 알곡을 제거한 후 분석 시료로 사용하였다. 두 형태의 건조 속대의 안토시아닌 함량 비교를 위하여 UV와 HPLC를 사용하여 총안토시아닌 및 지표성분 cyanidin3-o-glucoside(C3G)를 각각 분석하였다. 분석결과, 제웅한 속대의 총안토시아닌 및 C3G의 함량은 각각 2.45, 0.19 g/100g이었고 제웅하지 않은 속대의 함량은 0.87, 0.11 g/100g이었다. 이러한 분석결과는 향후 자색옥수수의 고품질 원료 관리를 위한 기초데이터로 활용할 예정이다.

• Korean Journal of Food Science and Technology
• /
• v.27 no.3
• /
• pp.313-317
• /
• 1995

Ion exchange process was optimized to purify ultrafiltrated bean cooking water(BCW) for the production of soy-oligosaccharides. The ultrafiltrated BCW with cutoff MW(COMW) 20,000 membrane was treated with various ion exchange resins. Protein and ash were mostly removed by anion and cation exchange resins, respectively. Based upon removing capabilities for ash and protein, a cation exchange resin(SK1B) and an anion exchange resin(WA30) were selected. Protein and ash were more efficiently removed at low extract/resin ratios(ERR), but part of the oligosaccharides were concomitantly lost. When 2-step-ultrafiltrated BCW first with COMW 20,000 membrane and successively with COMW 5,000 membrane was treated with a mixed resin(SK1B : WA30 =1 : 2) at ERR 5.0, most oligosaccharides were recovered in a clear protein- and ash-free liquid.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.24 no.3
• /
• pp.385-392
• /
• 2000

The adsorption ability of dyes on chitin, a natural polymer was investigated for decolorization of dye wastewater. Chitin was manufactured in lab by decalcification in dilute aqueous HCI solution and deproteination in dilute aqueous NaOH solution with shrimp shells. Absorbance of residue solution of dyebaths after dye adsorptions of chitin were measured in varieties of dye concentration and dipping periods. Four kinds of dyestuffs were used, C.I.Acid Blue 29. C.I.Direct Blue 6, C.I.Reactive Orange 12 and C.I.Basic Red 18. When chtin 1g was dipped in 0.05% of dyebath with stirring, maximum adsorption ratio of each kind of dyes was exhibited as 91.6% for C.I.Acid Blue 29, 95% for C.I.Direct Blue 6, 58.2% for C.I.Reactive Orange 13 and 75.8% for C.I.Basic Red 19. It shows that chitin has better adsorption abilities of ionic dyes of acid, direct and basic dye than non-ionic reactive dye. And chitin has better adsorption abilities of anionic acid direct dyes than cationic basic dye because of the presence of nitrogen atoms. All kinds of dyestuffs used showed speedy absorption effects by chitin, so chitin can absorb much amount of dyes in 5 mimutes reach to equilibrium of adsorption in 2 hours after dipping. Basic dye was absorbed the most speedily in 5 minutes, although maximum adsorption ratio is not high. That reason can be thought that chitin surface is essentially negatively charged due to polar funtional groups.

• Korean Journal of Food Science and Technology
• /
• v.49 no.6
• /
• pp.693-698
• /
• 2017

Turmeric is a yellow food-coloring spice containing curcuminoids, curcumin, demethoxycurcumin (DMC), and bisdemethoxycurcumin (BMC), which have several physiological effects. In the present study, the effect of microwave irradiation on the chemical properties, antioxidant activity, and cytotoxicity of turmeric were investigated. Degradation of turmeric pigments was accelerated upon increase in irradiation time or intensity at 405 nm. Residual levels of curcumin, DMC, and BMC after 5 minutes of irradiation at 700 W were 11.3, 34.4, and 71.2%, respectively. Scavenging activities of turmeric pigment against 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-azobis (2-amidinopropane) dihydrochloride (AAPH) peroxyl radical and nitrite were enhanced significantly after microwave radiation. However, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity remained unaffected. Cytotoxic activity of turmeric was significantly reduced, and hydrogen peroxide generated from turmeric increased after microwave irradiation. The results obtained indicate that microwave irradiation affects chemical stability and bioactivity of turmeric pigment. Hence, these effects should be considered when processing foods containing turmeric pigments.

• Journal of the Korean Academy of Esthetic Dentistry
• /
• v.30 no.2
• /
• pp.53-58
• /
• 2021

The attractiveness of the gingiva is determined by its color, shape, and the shape and location of the boundary between the teeth and the gingival tissue. The standards beauty, balance, and health of the gingiva are all different, but the general public would agree that a coral pink gingiva is more beautiful than black or brown gingiva. Hence, one would be able to smile more confidently in public if he or she receives a gingival pigmentation removal surgery that changes the color of black or brown gums to a beautiful pink color with relative simplicity. The color of one's gingiva varies from pale pink to deep bluish purple, depending on many health components. The most prominent among these include the vascular supply, epithelial thickness, the degree of keratinization, and the presence of pigment in the epithelium. Melanin, carotene, reduced hemoglobulin, and oxyhemoglobulin are the main pigments contributing to the normal color of the oral mucosa. The health of one's gingival tissue are essential for an attractive smile. Excessive melanin deposits in the basal and early basal layers of the epithelium stored in the form of melanosomes frequently cause pigmentation. Although there are many different procedures to remove this pigmentation, the it was removed using the Er;YSGG laser. It is my wish that, through this case study, many people

• Food Engineering Progress
• /
• v.13 no.2
• /
• pp.138-146
• /
• 2009

The crude polysaccharide fraction from fruit body of Auricularia auricula were obtained by using hot water extraction and ethanol precipitation. As the crude polysaccharide fraction contained the brownish dark colored compounds, the adsorption study of pigments from the crude polysaccharide using activated carbon was carried out. The pigment compounds showed an absorption characteristic with $\lambda_{max}$ of 230 nm and the absorbance at 230 nm was taken as color intensity. Adsorption capacity of pigment depended on increase of the activated carbon to sample loading ratio. The adsorption capacity increased with increase of pH and temperature in the pH range of 3.0-7.0 and temperature range of 25-40$^{\circ}C$, but decreased in the temperature range of 40-70$^{\circ}C$. The optimum capacity was obtained at addition of 16.7 mg activated carbon per mL sample solution (concentration = 3 mg/mL) at pH of 7.0 and temperature of 40$^{\circ}C$. Treatment for 10 min was sufficient to achieve the 80% decolorization and 1.25 fold purification of polysaccharide. Langmuir isotherm and pseudo second-order kinetic model provided the best fitting for adsorption of the brownish dark colored compounds onto powdered active carbon. The activation energies of adsorption from the Langmuir isotherm parameter in the ranges of 25-40$^{\circ}C$ and 40-70$^{\circ}C$ was -2.54 and 4.38 kcal/g, respectively. The results of low activation energy also indicated that the adsorption process was a physical adsorption which was controlled by diffnsion.

• 대한치주과학회:학술대회논문집
• /
• 2000.11a
• /
• pp.156-156
• /
• 2000

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.25 no.6
• /
• pp.1074-1079
• /
• 1996

Physicochemical characteristics of pigment separated from cockle shell were studied. Pigment on the cockle shell was peeled with distilled water, and soaked in 4% TCA solution for 30 minutes and filtered. Filtrate was washed 3 times with distilled water and Iyophilized. Dried pigment was dissolved with 2N NaOH solution and preparative TLC with 2N NaOH : acetone(1 : 1). UV/vis spectrum of pigment separated from cockle shell and melanin as standard was same one peak at UV area and λ$_{max}$was 226nm. Dissolved property of pigment was same as that of melanin. Pigment was not ommochrome but like melanin, because it was insoluble in formic acid, whitening in $H_2O_2, $ and pattern of UV-spectrum was same as melanin. Pigment separated from cockle shell was stable at high temperatures. In thermal treatment at $70^{\circ}C, $ $80^{\circ}C, $ $90^{\circ}C$ and $100^{\circ}C$ for 8 hours, retention ratio of pigment separated from cockle shell were 95.0%, 93.3%, 90.8% and 87.6%, respectively.

• Proceedings of the Korean Institute of Intelligent Systems Conference
• /
• 2006.05a
• /
• pp.322-326
• /
• 2006

본 논문에서는 내시경 영상에 대해 위암 영역을 자동으로 추출하는 방법을 제안한다. 본 논문에서는 내시경 영상을 획득하는 과정에서 발생하는 조명에 의한 잡음과 굴곡에 의해 발생하는 그림자에 의한 잡음 부분을 해결하기 위해서 HSI의 채도와 밝기 값을 이용하여 잡음 영역을 제거한다. 그리고 헤모글로빈 색소 정보를 나타내는 IHb값을 이용하여 전자 내시경 영상에서 유사한 헤모글로빈 색소 정보를 가지는 영역으로 분할한다. 분할된 영역들 중에서 RGB의 각 채널과 헤모글로빈 색소가 높게 나타나면 후보 영역으로 설정한다. 설정된 후보 영역 중에서 위암 영역의 형태학적인 특징 정보를 이용하여 위암 영역을 추출한다. 실제 전문의가 제공한 20개의 내시경 영상을 대상으로 실험한 결과, 제안된 위암 추출 방법으로 17개가 정확히 추출되었고 3개의 내시경 영상에서는 위암 영역이 정확히 추출되지 않았다.

• Korean Journal of Food Science and Technology
• /
• v.34 no.6
• /
• pp.977-983
• /
• 2002

This study was performed to establish the precise and rapid method to distinguish croakers through the pigment analysis of colored imported white croakers for adultration. We surveyed the coloring behaviors, extraction test by water and organic solvent and using pigments such as targeting, curcumine, and azo dye products. The pigment of yellow croaker is not stained on wet cloth or tissue which is rubbed on epidermis of yellow croaker and was not eluted in water extraction test, while adulterated pigments were easily extracted by water and acetone, but edible diluted yellow, Yellow No. 4 and Yellow No. 5 were not extracted. Reactive pigment was detected easily by extraction with water and dispersed pigment was also detected by extraction test. As a result of discoloring characteristics of carotene having similar structure to yellow croaker and azo dye by oxidation and reduction, azo dyes were not discolored by oxidation with sodium percarbonate or peracetic acid but that were discolored by oxidation with Fenton reagent after 1hr and by hypochlorite promptly. On the other hand, carotenes were not discolored by sodium precarbonate and Fenton reagent but discolored by sodium hypochlorite after 2 hr and by peracetic acid promptly. Azo dyes were discolored by reduction with sodium hydrosulfite and sodium carbonate but carotenes were not discolored by these reagents. This discoloring test was applicable to detect adulterated pigments and other marine product.