• Proceedings of the Korean Fiber Society Conference
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• 2003.10b
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• pp.247-248
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• 2003

최근 환경과 건강에 대한 관심이 증대되면서, 염색 가공분야에 있어서도 환경오염을 일으키지 않으면서도 위생적인 쾌적성을 부여하는 가공이 큰 주목을 받고 있다 이러한 측면에서 황토와 키토산은 두 가지 요구를 모두 충족시킬 수 있는 훌륭한 천연소재이다. 본 연구에서는 황토 염색 전, 후에 키토산을 처리한 면직물을 이용하여, 키토산의 농도와 처리 조건에 따른 항균성 중진효과를 고찰하고자 하였다. (중략)

• Proceedings of the Korean Environmental Sciences Society Conference
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• 2003.05a
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• pp.303-306
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• 2003

autoclaving을 이용하여 키토산의 분자량을 변화 시켜서 납 중금속제거 실험을 하였다. 또한 이 키토산을 이용하여 비드를 만들어서 분말 상태의 키토산과 제거능 비교실험을 하였다. 먼저 분말상태의 키토산과 분말상태의 키토산을 비드로 만들었을때의 납 제거량은 비드가 분말보다는 많이 제거 되는 것으로 나왔고, 분말 상태에서의 제거된 순서는 15 min > 60 min > 0 min으로 나타났고, 비드의 경우도 마찬가지로 15 min > 60 min > 0 min의 순으로 나타났다. 이와 같은 연구 결과로 볼 때 autoclaving 처리 시간은 15 min이 가장 적당했으며, 이를 비드로 만들었을 때에는 분말상태의 키토산보다는 제거량이 더 많은 것으로 나타났다.

• Fiber Technology and Industry
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• v.8 no.2
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• pp.152-171
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• 2004

키토산의 응용분야는 폐수처리에서부터 생체소재에 이르기까지 광범위하다. 또한 전 세계적으로 생산되고 있는 키토산의 종류, 품위도 다양하다. 키토산의 응용분야가 넓어지는 만큼 각각의 응용분야에 적합한 키토산 소재의 필요성은 더욱 절실히 요구되고 있다. 우리나라 실정에 비추어 볼 때 키토산이 가장 활발히 응용되고 있으며 가시적인 시장규모가 형성되고 있는 분야는 식품산업분야이다. 키토산의 품위 측면에서 볼 때 식품산업에서 사용될 수 있는 키토산의 품위는 대한민국 식품공전과 식품첨가물공전에 규격화되어 있기 때문에 그 적용에서 규격만 준수된다면 문제가 발생되지 않는다. (중략)

• Food Science and Preservation
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• v.10 no.4
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• pp.517-521
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• 2003

This study was conducted to investigate the presevative effect of chitosan on soybean leaf kimchi. Three different kinds of chitosan, molecular weihts(M.W) of 2,000, 30,000 and 300,000, were used. Kimchi, prepared by adding chitosan in 0.5% solution or control, was examined for evaluation of pH, acidity, vitamin C and number of Lactic acid bacteria during fermentation at 10$^{\circ}C$ for 20 days. As a result, the pH decreased and acidity increased with increasing fermentation periods. Kimchi with chitosan of M.W 30,000 showed Bower pH, higher acidity, more consitutional vitamin C content, and lower number of tactic acid bacteria than any other treatment. This results suggest that chitosan of M.W 30,000 could be more effective material in presenation of soybean leaf kimchi.

• Journal of Animal Science and Technology
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• v.47 no.4
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• pp.655-666
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• 2005

This study was performed to measure physicochemical and textural characteristics, and shelf-life effect of low-fat functional sausages(LFFSs) manufactured with sodium lactate(SL, 3.3%), lac pigment and various molecular weights(MWs) of chitosan (Low=1.5 kDa, Med=30-50 kDa and High=200 kDa) during storage at 15$^{\circ}C$ for 18 days. LFFSs had 73.7-76.0% moisture, lower than 3% fat and 14-15% protein, respectively. pH values were 6.05-6.44 and the control(150 ppm, $NaNO_2$) was the lowest among LFFSs (p<0.05). Increasing storage time decreased pH values, but no differences in pH values were observed up to 6 days of storage (p>0.05). LFFSs containing SL and low MW of chitosan improved water holding capacity (WHC) and different from those with SL and medium-MW chitosan. WHC was decreased with increased storage time and differences of WHC were observed from 18 days of storage. The addition of chitosan reduced both lightness and redness values, as compared to 150 ppm sodium nitrite(SN), and increased storage time decreased yellowness(p<0.05), especially at 12 days of storage. LFFSs with SL and medium-MW chitosan increased most textural properties compared to the control(p<0.05). The addition of SN of 150 ppm in LFFSs retarded microbial growth for E. coli 0157:H7, while those with SL tended to have an antimicrobial effect for Listeria monocytogenes(LM). The growth rate of LM was delayed by addition of various MW of chitosans in LFFSs, especially high MW chitosan, as compared to LFFSs containing SL alone. These results indicated that the functional, textural and antimicrobial effects of LFFSs were improved by addition SL and various MW of chitosan combinations. In addition, 0.05% lac pigment improved the cure color of LFFSs similar to those of 150 ppm SN.

• Korean Journal of Organic Agriculture
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• v.15 no.4
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• pp.437-452
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• 2007

From the experiments on the effect of chitosan and wood vinegar, which are environment-friendly materials, on the growth of eggplant and leaf lettuce, the following results were obtained. 1. The effect of chitosan and wood vinegar treatment on the growth of eggplant 1) There was no difference in soil component elements before and after treatment with chitosan and wood vinegar. The total number of microorganisms tended to increase after treatment with chitosan and wood vinegar, while the number of bacteria increased among microorganisms. However, there was no consistent tendency in the number of Acinomycetes, fungi, and trichodema between treatments. 2) The growth and the yield of eggplant increased compared with the control plot in both the chitosan-treated plot and the wood vinegar-treated plot. However, there was no significant difference between the treatments. The yield of eggplant per 10a increased in chitosan- and wood vinegar-treated plots compared with the controlled plot. There was no significant difference in treatments, however, the plot treated with 800 times-diluted solution showed a higher growth. 2. The effect of chitosan and wood vinegar treatment on the growth of leaf lettuce 1) There was no difference in soil component elements before and after treatment with chitosan and wood vinegar. The number of bacteria increased among microorganisms. However, there was no consistent tendency in the number of Acinomycetes, fungi, and trichodema between treatments. 2) The growth of leaf lettuce in both chitosan-treated plot and wood vinegar-treated plot increased compared with the control plot, however, there was no significant difference between the treatments. On the whole, the plot treated with greater concentration showed a higher growth.

• Journal of Life Science
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• v.3 no.2
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• pp.91-114
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• 1993

키틴은 N-아세틸-D-글루코사민 잔기가 다수 beta-(1, 4) 결합하고 있는 다당류이고, 그 탈아세틸화물을 키토산이라 한다. 키토산도 D-글루코사민의 beta-(1, 4) 중합체이지만 보통 약간의 아세틸기를 가지고 있는 것을 키토산이라 부르고 있다. 현재로는 제조 키틴의 대부분이 키토산으로 변환되어 응집제로서 폐수처리에 이용되고 있고, 기타 많은 용도가 개발되어 있지만 아직 연구단계에 있다. 따라서 키틴이나 키토산 분자의 잠재적 기능을 개발하여 인간생활에 유효하게 이용하도록 한다는 것은 폐기물 처리나 미이용 지원의 개발이라는 측면에서 볼 때 중요한 문제라고 볼 수 있다. 따라서 본고에서는 키틴의 생물계에서의 분포, 입체배좌, 제조법, 물성 및 기능성 그리고 그 용도에 대해 간추렸다.

• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.430-436
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• 2003

Coating treatment with 120 kDa of chitosan on bread was decreased growth rate of bacteria and not detected growth of any fungi during storage period. Bread with coating by 1% and 2% of 120 kDa chitosan have had the high antioxidant. Change in the water content was lawered as the higher concentration of chitosan coating on bread. water activity has a low variance untill 2% of chitosan concentration and so there result are expected on inhibition effect of retrogradation in bread during storage period. The change of pH was not detected in bread. And the color of bread have not effected on treatment with below 2% of chitosan but had a little effect by 2% of chitosan coating.

• Food Science and Industry
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• v.53 no.1
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• pp.33-42
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• 2020

In accordance with the recent trend of environmentally friendly agricultural policy, product registration of agricultural chitosan among the organic materials has been displayed in various forms such as soil improving agent, crop growth, and pest control. Chitin production industry is expected to bring competitiveness by producing low-quality and low-cost chitin for agriculture, rather than high-quality and high-cost for food, medical products. Since there are various soil microorganisms that can decompose chitin and chitosan in farm soil where crops are produced, it can be applied usefully to agricultural sites suitably for crop growth and pest control using chitin and chitosan as substrates. The purpose of this study is to compare and analyze the registration status of organic materials companies using chitin and chitosan raw materials in the organic materials information system of the NAQS, and to provide an opportunity to further expand the agricultural use of domestic chitin and chitosan.

• Journal of Food Hygiene and Safety
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• v.13 no.2
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• pp.112-120
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• 1998

This study was performed to investigate the synergistic effect of chitosan and sorbic acid as a new food preservative. So it was performed to investigate inhibitory effect on growh of E. coli 0157:H7, gram negative pathogenic food borne disease bacteria and of S. aureus, gram positive food borne disease bacteria in chitosan, sorbic acid and combination of chitosan and sorbic acid. Minimun Inhibitory Concentration (MIC) of chitosan in E. coli 0157:H7 was 500 ppm at pH 5.0, 250 ppm at pH 5.5, 500 ppm at pH 6.0, and 2000 ppm at pH 6.5, while in Staph. aureus 31.25 ppm at pH 5.0 and 62. 5 ppm at more than pH 5.5. also, MIC of sorbic acid in E. coli 0157:H7 was 500 ppm at pH 5.0, 1500 ppm at pH 5.5, and 2000 ppm at more than pH 6.0, while in Staph. aureus 1500 ppm at pH 5.0 and more than 2000 ppm at more than pH 5.5. Due to the effect of pH in E. coli 0157:H7, MIC of combined chitosan and sorbic acid was 500 ppm of chitosan with 500 ppm of sorbic acid at pH 6.5, but 250 ppm of chitosan with 31.3 ppm of sorbic acid at pH 5.0. In Staph. aureus, there was great effect of chitosan, but neither effect of pH nor sorbic acid. When E. coli 0157:H7 were treated with 500 ppm of chitosan with 500 ppm of sorbic acid and 250 ppm of chitosan with 250 ppm of sorbic acid at pH 6.5, they were inhibited. But, they were increased at the initial concentration of bacteria at 1000 ppm of chitosan in 18 hours, at 500 ppm of chitosan in 36 hours. There was no effect of growth inhibition with sorbic acid but great effect with chitosan on Staph. aureus. The correl~tions between MICs of chitosan and sorbic acid in E. coli 0157:H7 accoding to pH were higher than those in Staph. aureus. R values in E. coli 0157:H7 were 0.95 (p<0.01), 0.99 (p<0.01), 0.97 (p<0.01), and 0.99 (p<0.01) at pH 6.5, 6.0, 5.5, and 5.0 respectively. The synergistic effect of chitosan and sorbic acid in E. coli 0157:H7 could be confirmed from the result of this experiment. Therefore, it was expected that the food preservation would increase or maintain by using sorble acid together with chitosan, natural food additive that did no harm to human body.