• Korean Journal of Food Science and Technology
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• v.32 no.6
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• pp.1285-1290
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• 2000

The objective of this study was to evaluate the characteristics on the thermal denaturation of free drip released from pork loin during chilled storage using DSC (differential scanning calorimetry) with pH, concentration of NaCl and phosphate. The increasing of pH stabilized the heat resistance of the proteins in drip. A $T_1$ greatly increased of $T_{max}$ by $6.33^{\circ}C$ incline from pH 5.5 to 6.5. And increasing the concentration of NaCl destabilized the heat resistance of drip. $T_1$ showed the greatest reduction of $T_{max}\;(9.41^{\circ}C)$ in the presence of 5% NaCl. The presence of STPP (Sodium Tripolyphosphate) enchanced the thermal stability of pork drip by $5.84^{\circ}C$ in the presence of 0.5% STPP. As temperature increased from 40 to $100^{\circ}C$, lightness $(L^*)$ increased from 41.1 to 69.5, while redness $(a^*)$ decreased from 26.70 to 5.40. Particularly, both values of $L^*-$ and $a^*-$ greatly changed by 78% from 40 to $60^{\circ}C$.

• Korean Journal of Poultry Science
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• v.17 no.2
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• pp.127-133
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• 1990

This study was undertaken to find out the effect of heating time and temperature, pH and NaCl concentration on the heat stability of egg albumen gel during heat treatment. With the transient decrease at 110-$130^{\circ}C$, hardness of heat-set albumen gel was increased as the heating temperature increased. The cohesiveness showed similar trend as well. The lightness was decreased while the yellowness was increased as the heating time and temperature increased. Heat-set albumen gel showed maximum hardness at pH 4.5-5.0 and pH 9.0 High heat treatment($120^{\circ}C$, 30min) showed higher hardness at alkaline range compared to low heat treatment($96^{\circ}C$, 30min.). Color of the albumen gel was relatively dark at acidic range and bright at alkaline range. High heat treatment caused darker albumen gel at alkaline range and brighter albumen gel at acidic range. The addition of NaCl increased hardness and cohesiveness of the albumen gel and improved the lightness after high heat treatment regardless of NaCl concentration.

• Clean Technology
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• v.21 no.1
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• pp.22-32
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• 2015

In this study, we studied the characteristics of ion exchange for treatment of HSS (heat stable salts) which cause performance reduction in CO₂ gas capture amine solution using anion exchange resins. The optimum HSS removal efficiency, 96.1% was obtained when using strong base anion exchange resin SAR10 at dosage 0.05 g/mL, 316 K, pH 12 and the best resin regeneration efficiency, 78.8% was obtained using NaOH solution of 3 M at 316 K. The adsorption data were described well by the Freundlich model and the sorption intensity(n) was 2.0951 lying within the range of favorable adsorption. The adsorption selectivity coefficients were increased by increasing valences and size of ion and desorption selectivity coefficients showed a contradictory tendency to adsorption selectivity coefficients. By continuous HSS removal experiments, 13.3 BV of HSS contaminated solution was effectively treated and the optimum NaOH solution consumption was 5.2 BV to regenerate resins.

• Korean Journal of Food Science and Technology
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• v.23 no.6
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• pp.695-701
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• 1991

Spent layer breast meat and leg meat samples washed with 0.05 M sodium bicarbonate solution and 0.04 M phosphate buffer(pH 8.3) showed decreases in heat denaturation temperature indicating the destabilization of myofibrillar proteins. The destabilization was attributed to the solubilization of 95 Kdalton and 55 kdalton proteins from the myofibrils observed in gel-electrophoretograms. Transmission electron microscopy further indicated the breakage of Z-lines.

• Polymer(Korea)
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• v.25 no.2
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• pp.168-176
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• 2001

The effect of novel N-crotyl-N,N-dimethyl-4-methylanilinium hexafluoroantimonate (CMH) curing agent as a thermal latent initiator on thermal behaviors, rheological properties, and thermal stability of diglycidylether of bisphenol A (DGEBA) epoxy cationic system was investigated. From DSC measurements of DGEBA/CMH system, it was shown that this system exhibits an excellent thermal latent characteristic at a given temperature. The conversion and conversion rate of DGEBA/CMH system increased with increasing the concentration of initiator, due to high activity of CMH. Rheological properties of the system were investigated under isothermal condition using a rheometer The gelation time was obtained from the analysis of storage modulus (G'), loss modulus (G"), and damping factor (tan $\delta$). As a result, the reduction of gelation time was affected by high curing temperature and concentration of CMH, resulting in high degree of network formation in cationic polymerization, due to difference of activity. The thermal stability of the cured epoxy resin was discussed in terms of the activation energy for decomposition and thermal factors determined from TGA measurements.ents.

• Journal of the Korean Wood Science and Technology
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• v.42 no.6
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• pp.682-690
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• 2014

In order to improve the thermal stability of wood plastic composites (WPC), thermal degradation behavior of WPC in this study was investigated by the addition of wood flour and fire retardant after hybridization of wood flour and ammonium polyphosphate (APP) into polypropylene (PP) matrix. Thermal degradation behavior of all formulations was analyzed with thermogravimetric analyzer under nitrogen environment at heating rate of $10^{\circ}C/min$. As the thermal degradation temperature of wood flour is lower than that of PP, char layer formed by the wood flour decreases the speed of heat transfer to PP. In addition, the char layer increases the 2nd thermal degradation temperature and decreases the 2nd thermal degradation speed. The WPC treated with APP increases the 1st and 2nd degradation temperatures. In the case of WPC with high loading level of wood flour, the 1st thermal degradation temperature and 2nd thermal degradation rate were increased by the addition of APP, and then the amount of remnants at high temperature was increased by the increase of the APP loading level. In the case of WPC treated with APP, the amount of the remnants at high temperature was increased with the increase of wood flour content from 10 wt% to 50 wt%, indicating that char formation of the APP and wood flour occurred at the same time, resulting in high thermal stability effect by the increase of wood flour content.

• The Korean Journal of Food And Nutrition
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• v.10 no.4
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• pp.544-548
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• 1997

Effects of four kinds of phosphate complex on the water holding capacity(W.H.C) and protein solubility of yellow-corvenia(Pseudosciance manchurica) and hair tail(Trichurus lepturns) meat paste were investigated. The formulations of four kinds of phosphate complex employed to this experiment were made by mixing several phosphates such as sodium polyphosphate, sodium pyro-phosphate, sodium acid pyro-phosphate, potassium pyro-phosphate, sodium tetra meta-phosphate, sodium ultra meta-phosphate and sodium hexa meta-phosphate, and monoglyceride at different mixture ratios. Among the four kinds of phosphate complex, phosphate B complex which was formulated by mixing sodium poly-phosphate 50%, sodium pyro-phosphate 20%, sodium tetra meta-phosphate 20%, sodium acid pyrophosphate 5% and sodium ultra meta-phosphate 5% was most effective on enhancing the W.H.C and protein solubility of yellow corvenia meat paste, and in case of hair tail meat paste, phosphate C complex which was formulated by mixing sodium poly-phosphate 40%, sodium pyro-phosphate 30%, potassium pyro-phosphate 15%, sodium tetra meta-phosphate 10%, and sodium hexa meta-phosphate 5% was more effective than other phosphate complex, and their optimum addition level was 0.4% respectively in weight of fish meat paste. Texture characteristics such as hardness, cohesiveness, and springiness value of Kamaboko(fish meat paste product) were evaluated as best when 0.3% of phosphate B complex was added. The optimum cooking condition of Kamaboko to get good texture was heating for 45 minutes at 85$^{\circ}C$.

• Polymer(Korea)
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• v.25 no.3
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• pp.414-420
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• 2001

In this study, the effect of type of intercalant on properties of epoxy nanocomposites was investigated. Cetyltrimethylammoniumbromide (CTMA) as an alkylammonium salt and cetyltributylphosphoniumbromgide (CTBP) as an alkylphosphonium salt were used to modify sodium montmorillonite. In the case of using the CTMA as an intercalant, the long spacing of the silicate layer was about $18.8 {\AA}$. When CTBP was used, the long spacing of the silicate layer ( $23.8{\AA}$) was higher than that of CTMA. From these results, the characteristic length of the modified silicate was found to be significantly affected by the type of intercalant. We also noted that the thermal stability of modified MMT were affected by the type of intercalant, but in the epoxy nanocomposites prepared from the modified MMT, the thermal stability remains almost the same regardless of the type of intercalant. Tensile strength and elongation of epoxy nanocomposites prepared from MMT modified with CTBT were found to be higher than those of the epoxy nanocomposite prepare with WT modified with CTMA.

• Applied Biological Chemistry
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• v.36 no.2
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• pp.86-92
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• 1993

Myrosinase from radish was purified by DEAE Bio-Gel, Con-A, and Superose-6 column. The purified myrosinase(II) possessed 2 subunits, and their molecular as determined by SDS-polyacrylamide gel electrophoresis were 53 and 39 KD, respectively. The specific activity of purified enzyme was 37,500 units/mg. The enzyme was purified approximately 44-fold compared to the crude enzyme. Optimum pH of the myrosinase was $6.5{\sim}7.0$ in phosphate and Tris-HCl buffer solutions. Optimum temperature of the enzyme was $37{\sim}38^{\circ}C$. The enzyme was stable at pH 7.0, and less than $30^{\circ}C$. Cu or Hg ion significantly inhibited the enzyme activity, but ascorbic acid enhanced, resulting in a maximum activity by 1 mM ascorbic acid. Among the ascorbic acid analogues, dehydroascorbic acid did not affect, whereas others showed a little effect, but less than ascorbic acid itself. Individual 2-mercaptoethanol and dithiothreitol (reducing agents) did not enhance the enzyme activity. but 2-mercaptoethanol effect was enhanced when mixed with ascorbic acid.

• Microbiology and Biotechnology Letters
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• v.20 no.5
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• pp.534-542
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• 1992

Trypsin inhibtor produced by Streptomyces sp. S-217 was purified by solvent extraction and various column chromatographies. and physico-chemical properties of the inhibitor were investigated. Inhibitor complex was formed for incubation of 10 min. Streptomyces 5-217 showed the highest production of trypsin inhibitor when it was cultivated at $37^{\circ}C$ for 66 hr in the medium containing 2% mannitol & 0.9% peptone, pH 7.0. Trypsin inhibitor was purified by column chromatography and high performance liquid chromatography. Trypsin inhibitor indicated the maxium wavelength at 215 nm and solubilities in water, methanol and dimethyl sulfoxide were 95, 70 and 75%, respectively. The concentration of 50% inhibition ($IC^{50}$) was 15 $\mu$g/ml. The inhibitor was stable on heating at $100^{\circ}C$ for 60 min in pH 5~9 and was more stable in alkaline region than acidic region.