• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.222.1-222
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• 2003

쌀가루 제조 후 입자크기 비율에 따른 품질 특성을 검토하였다. 혼합 쌀가루의 색도를 보면 100-200메쉬 사이의 쌀가루 색도에 있어 자기는 유의성을 보이지 않았고 혼합쌀가루가 습식의 함량이 많을수록 쌀가루의 밝기가 증가됨을 나타내었다. 건식과 습식의 비율에 있어 밝기는 유의성을 나타내었지만 a값과 b값의 경우 혼합비율에 유의성을 나타내지 않았다. 혼합쌀가루 역시 입자크기가 작을수록, 건식쌀가루의 혼합 비율이 높을 수록 수분흡수지수(WAI) 및 수분용해지수(WSI)의 값은 높은 경향을 나타내었다. 80메쉬의 혼합쌀가루는 건식쌀가루의 혼합 비율에 상관없이 거의 같은 WAI의 값을 나타내었고, 100-140메쉬의 혼합쌀가루의 WAI 값이 가장 높은 값을 나타내었다. WAI와 WSI의 값은 각각 쌀가루의 수분함량과는 유의적인 연관성은 없는 것으로 나타났으며 각 쌀가루의 입자의 크기와 건식, 습식쌀가루의 종류와 혼합 비율에 따라 변화가 있는 것으로 나타났다. 입자의 크기에 따른 호화엔탈피의 변화는 200메쉬 이하의 입자 크기에서는 큰 영향을 주지 못했으나 200메쉬 이상에서는 호화엔탈피 값에 차이가 있었다. 혼합쌀가루의 경우 입자가 클수록 전분손상도가 낮게 나왔으며 건식쌀가루의 함량이 높을수록 전분손상도가 높게 나타났다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.4
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• pp.428-435
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• 1992

Intrinsic viscosity and gelatinization properties of brown rice starches of Japonica and Tonsil type cultivars were investigated. The intrinsic viscosity was similar between the two cultivars. The gelatinization temperature of Japonica brown rice starch determined by differential scanning calorimetry was higher than that of Tonsil brown rice starch. However, the range of gelatinization temperature, gelatinization enthalpy and the water content for gelatinization were similar between the two starches. The treatment of starch at 6$0^{\circ}C$ for 24hr increased the gelatinization temperature and gelatinization enthalpy and decreased the range of geltinization temperature. The water content for gelatinization was negatively correlated with the range of gelatinization temperature in case of Japonica starch and with the intrinsic viscosity in case of Tonsil one. The in-trinsic viscosities of both Japonica and Tonsil starches were positively correlated with gelatinization enthalpy.

• Analytical Science and Technology
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• v.7 no.3
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• pp.379-386
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• 1994

The elution behaviors in reversed-phase liquid chromatography were investigated thermodynamically for 2-hydroxy-arylazopyrazolone chelates with Ni(II), Cu(II), Co(III), Cr(III) on Novapak $C_{18}$ column. There was a good linear dependence of the capacity factor(k') on the variations of column temperature in van't Hoff plot. From this result, it was confirmed that the retention mechanism of these chelates in the reversed phase liquid chromatography system was invariant under the condition of various temperatures. For the most cases of the chelates studied, the dependence of capacity factor(1n k') on enthalpy$(-{\Delta}H)^{\circ}$, calculated by van't Hoff plot showed a good linearity(r=0.980~0.999) except [Pm(2-OH_(5-Cl)PaPz](r=0.787) and also the compensation temperatures(${\beta}$) showed constant values. The range of compensation temperature values calculated from the slope of $-{\Delta}H^{\circ}$ vs 1n k' plots was 374.3~806.9K. It was suggested that the retention of metal-2-hydroxy-arylazopyrazolone chelates in the reversed phase liquid chromatography system was largely affected by the hydrophobic effect.

• Analytical Science and Technology
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• v.5 no.4
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• pp.389-399
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• 1992

Liquid Chromatographic behavior of Pd(II) in Isonitrosoethylacetoacetate lmine, $Pd(IEAA-NR)_2$ (R=H, $CH_3$, $C_2H_5$, $n-C_3H_7$, $C_6H_5-CH_2$, $n-C_4H_9$) chelates were investigated by reversed-phase HPLC on Micropak MCH-5 column using methanol/water as mobile phase. The optimum conditions for the separation of $Pd(IEAA-NR)_2$ chelates were examined with respect to the effect of the flow rate, sample solvent, mobile phase strength and column temperature. It wass found that metal chelates were properly eluted in an acceptable range of capacity factor value($0{\leq}log\;k^{\prime}{\leq}1$). The dependence of the logarithm of capacity factor(k') on the volume fraction of water in the binary mobile phase was examined. Also, the dependence of k' on the liquid-liquid extration distribution ratio($D_c$) in methanol-water/n-alkane extration system was investigated. Both kinds of dependence are linear, which susggests that the retention of the electroneutral metal chelate is largely due to the solvophobic effect. Standard adsorption enthalpy changes (${\Delta}H^{\circ}$) and standard adsorption entropy changes (${\Delta}S^{\circ}$) of Pd(II) Isonitrosoethylacetoacetate imine chelates on Micropak MCH-5 column were calculated by measuring capacity factor with changing temperature of the column.

• Journal of the Korean Chemical Society
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• v.36 no.5
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• pp.697-708
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• 1992

Liquid Chromatographic behavior of Ni(II) in Isonitrosoethylacetoacetate Imine(IEAA-NR), Ni(IEAA-NH)(IEAA-NR)(R = H, CH_3, C-2H_5, n-C_4H_9, C_6H_5-CH_2) chelates were investigated by reversed-phase HPLC on Micropak MCH-5 column using methanol/water as mobile phase. The optimum conditions for the separation of Ni(IEAA-NH)(IEAA-NR) chelates were examined with respect to the effect of the flow rate, sample solvent, mobile phase strength and column temperature. It was fo$und that metal chelates were properly eluted in an acceptable range of capacity factor value(0{\le}logk'{\le}1). The dependence of the logarithm of capacity factor (k') on the volume fraction of water in the binary mobile phase as well as on the liquid-liquid extraction distribution ratio (Dc) in methanol-water/n-alkane extraction system showed the good linearties, and the dependence of the logarithm of capacity factor (k') on the column temperature and on the enthalpy exhibited the good linearties, and the compensation temperature ({\beta}) from the slope was 773.47{\circ}K. It was suggested that the retention of metal chelates was largely affected by the hydrophobic effect.

• Analytical Science and Technology
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• v.6 no.1
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• pp.107-119
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• 1993

The purpose of this study is to investigated the elution behavior of platinoid metal acetylacetonates, which is the key to elucidate their retention mechanism and optimize their RPLC separation conditions. The retention data of four platinoid metal acetylacetonates have been measured on four different columns in methanol-water and acetonitrile-water systems. The retention of uncharged platinoid metal acetylacetonates is interpreted by solvophobic effect. The retention of platinoid metal acetylacetonates is also greatly influenced by the geometric structure of the complexes. The square planar chelates, $Pd(acac)_2$, $Pt(acac)_2$, are retained longer than the octahedral chelates, $Rh(acac)_3$, $Ir(acac)_3$. It is likely due to that square planar chelates show greater interaction with nonpolar stationary phase than octahedral chelates. The results of van't Hoff plots have shown that platinoid metal acetylacetonates is operated on the same retention mechanism in the temperature range of $25{\sim}45^{\circ}C$. The study of the retention mechanism by the enthalpy-entropy compensation phenomenon has indicated that the retention mechanism of octahedral chelates and square planar chelates do not vary with the composition change of methanol-water mobile phase, respectively. In acetonitrile-water mobile phase, however, the retention mechanism is observed to be more complicated. Optimum condition for the separation of four platinoid metal acetylacetonates is found to be 40% methanol, polymeric C18 column, and $45^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.500-506
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• 2000

The effects of sodium stearoyl lactylate(SSL) on the thermal properties of wheat starch and amylopectin, and the crystallinity properties of amylopectin were investigated using differential scanning calorimetry(DSC) and X-ray diffractometer. On the rescan(second heating), amylopectin produced the featureless thermogram shown at the second heating, and SSL alone melted at $40{\sim}55^{\circ}C$, while the mixture of amylopectin containing 8% water and SSL(10:1), presenting the evidence of AP-SSL complex, showed differentiate melting temperature(other crystallinity) from SSL alone. Also, the melting enthalpy of AP and SSL mixture by subsequent heating and cooling were continuously increased. Further, the mixtures of wheat starch: SSL (5:1, w/w) and amylopectin: SSL(5:1, w/w), indicated AP-SSL complex, showed the reversible melting peak at temperature range of $60{\sim}70^{\circ}C$ together with melting peak of SSL observed at temperature range of $40{\sim}55^{\circ}C$. AP-SSL complex in the X-ray diffraction, compared V-form of amylose-lipid complex, exhibited characteristic peaks($2{\theta}$, 5.57, 20.903, 23.227). The gelatinization enthalpy value of wheat starch in the presence of SSL, observed at temperature range of $50{\sim}70^{\circ}C$, was decreased at total water content 60%, whearas had no significant effect at total water content 40, 50%, and also, SSL increased melting enthalpy of amylose-lipid complex. The extent of AP and wheat starch retrogradation wasreduced significantly by SSL.

• Journal of the Korean Chemical Society
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• v.37 no.12
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• pp.1035-1046
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• 1993

Some iron(III)porphyrin complexes were prepared, and identified by the spectroscopic methods. Elution behavior of iron(III)porphyrin complexes was investigated by reversed-phase HPLC. The optimum conditions for the separation of iron(III)porphyrin complexes were examined with respect to flow rate and mobile phase strength. These complexes were successfully separated on NOVA-PAK $C_{18}$ column using methanol / water(95/5) for $[T_pCF_3PP)Fe(R)]$ and methanol / water (98/2) for $[(P)Fe(C_6F_5)]$ as a mobile phase. It was found that these complexes were largely eluted in an acceptable range of capacity factor value ($0{\leq}logk'{\leq}1$). The dependence of the capacity factor (k') on the volume fraction of water in the binary mobile phase as well as the dependence of k' on the liquid-liquid extraction distribution ratio$(D_c)$ in methanol-water / n-pentadecane extraction system showed a good linearity. It means that the retention of iron(III)porphyrin complexes on NOVA-PAK $C_{18}$ column is largely due to the solvophobic effect. Also, there was a good linear dependence of the capacity factor(k') on the column temperature and enthalpy calculated by van't Hoff plot. From these results, it was confirmed that the retention mechanism of iron(III)porphyrin complexes in reversed-phase liquid chromatography was invariant under the condition of various temperature, and the solvophobic binding process exhibited isoequilibrium behavior.

• Resources Recycling
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• v.11 no.6
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• pp.38-46
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• 2002

Fundamental investigations were conducted far the recovery process of waste organic solvent by fractional distillation in the aspects of equilibrium and kinetics. Mixture of toluene and xylene, which were both being used in the largest amount as industrial organic solvent, was taken as the artificial waste organic solvent and their distillation behaviors were studied. The purity of recovered solvent was investigated by Cir Chromatography and shown to be in the range of 94～98%. Based upon equilibrium calculations, the changes in the Gibbs free energy, standard enthalpy, and standard entropy for distillation reaction have been estimated. The standard enthalpy changes for toluene and xylene were shown to be 44.833 and 47.044 kJ $mol^{-1}$ respectively, which were similar to their molar heats of evaporation. The activation energies of distillation fur toluene and xylene obtained from kinetic studies were 3.281 and 2.699 kJ $mol^{-1}$ and they were about one tenths of the standard enthalpy changes of distillation reaction. The highness of the purity of recovered organic solvents suggested the possibility that the recovered waste organic sol-vent could partly replace the original solvent.

• Food Science and Preservation
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• v.24 no.6
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• pp.820-826
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• 2017

Soybean is one of the most common food materials for making traditional Korean foods such as soybean paste, soy source and soy snack, and their manufacturing processes include heat treatment of soybean. This study was carried out to investigate the effect of heat treatment on the physicochemical properties of soybean. All samples were heat treated under commercial steamed, puffed or air-fried conditions, and then the protein molecular weight distribution, thermal properties, fluorescence intensity, protein solubility, and water and oil holding ability of the heat treated soybeans were examined. Sodium dodecyl sulfate polyacrylamide gel electrophoresis indicated that heat treatment caused fragmentation of polypeptide chain in soybean, showing the band of low molecular ranging from 17 to 40 kDa. The differential scanning calorimetric analysis showed the decrease of enthalpy values (${\Delta}H$) by heat treatment. Fluorescence spectroscopy indicated that the heat treatment caused lipid oxidation as proved by increasing emission intensity. The protein solubility at pH 3-6, and water holding capacity of heat treated soybeans were the higher than no treatment. These results suggest that the heat treatment resulted in decreased enthalpy values, and increased protein degradation, lipid oxidation and water affinity of soybean. Moreover, the effect of heat treatment on physiochemical properties of soybeans was more significant under air-fried condition.