• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.4
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• pp.345-352
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• 1985

To characterize the protein from arrowroot leaf, proteins were extracted and separated from arrowroot leaf, then its amino acid composition and functional properties were studied. Protein in arrowroot leaf was consisted of 18.5% albumin, 33.5% globulin, 34.0% glutelin, 6.2% protamine and 7.8% insoluble residues. The rates of precipitation of proteins which extracted with water, 1M NaCl, and 0.015N NaOH as a solvent were 84.7% (at pH 3.0), 76.4% (at pH 2.5) and 86.4% (at pH 4.0), respectively. The extracted proteins were separated up to about 90% by organic solvents such as ethanol and acetone at 80% concentration, Composition of arrowroot leaf protein concentrates were: $1{\sim}2%$ moisture, $59{\sim}67%$ protein, $4{\sim}8%$ ash and $5{\sim}6%$ (dialyzed concentrates) or $1{\sim}2%$ (acetone-treated ones) lipid. Main amino acids of the concentrates were aspartic acid, glutamic acid and glycine. Solubility profile of the concentrates according to pH was typical. The minimum solubility (below pH 5.0) of acetone extracted protein concentrates was lower than that of unextracted ones, whereas the reverse was true for pH value above this region. Bulk density, water and fat absorption of the concentrates were attributable to correlation to the treatment of acetone. And the bulk density of the concentrates was negatively correlative to both water and fat absorption. Emulsifying and foaming properties were not varied with the treatment of acetone.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1839-1846
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• 2015

The purpose of this study was to evaluate the effects of cultivar and milling degree of barley on quality characteristics of Makgeolli as well as compare differences between barley Makgeolli and rice Makgeolli. Saessal-bori groups (Ss-4, Ss-12, and Ss-18) showed dry lees contents of 92.3 g, 69.4 g, and 63.8 g, respectively, whereas Huinchalssal-bori groups (Hcs-6, Hcs-14, and Hcs-20) showed contents of 62.3 g, 42.2 g, and 32.2 g. There were significant differences in quality characteristics between milling degrees and cultivars (P<0.05). The moisture, ash, crude protein, and crude fat contents of raw materials decreased with elevated milling degree. Especially, ash content of raw materials had a direct effect on Makgeolli. The pH, total acidity, and amino acidity milling with elevated decreased degree. There were no differences in total sugar or alcohol content in Makgeolli according to milling degree of barley, whereas there were significant differences between cultivars. Barley Makgeolli showed total sugar and alcohol contents of $10.7{\sim}11.8^{\circ}Brix$ and 14.07~15.07%, respectively, which were significantly lower than $12.0{\sim}12.2^{\circ}Brix$ and 17.27~17.77% in rice Makgeolli (P<0.05). Differences in colors of raw barley according to milling degree had effects on chromaticity of Makgeolli; as milling degree increased, L and b values increased. Lactic acid bacteria counts were 7.21, 6.99, and 6.67 log CFU/mL in Ss-4, Ss-12, and Ss-18, respectively, as well as 6.14, 5.39, and 5.65 log CFU/mL in Hcs-6, Hcs-14, and Hcs-20, which suggests significant reductions with increased milling degree (P<0.05). The same trend was observed in yeast as a key quality of Makgeolli. Suspension stability differed depending on milling degree, so it is expected that suspension stability can be improved by adjusting milling degree.

• the MEAT Journal
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• s.36 summer
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• pp.61-71
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• 2009

The aim of this work was to analyze the effects of salt and NaNO2 on weight loss, proximate compositions, chemical parameters and texture characteristics of dry-cured ham processed using Korean methods. Four different treatments were considered: The H8 group of 3 hams (11.30 kg) was salted with 9.2 g/kg salt (w/w) (high salt batch), the HS+NaNO2 group of 3 hams (10.65 kg) was salted same as HS group and added 100 ppm NaNO2. The LS group of 3 hams (11.42 kg) was salted with 6.2 g/kg salt (w/w) (Low salt batch), the LS+NaNO2 group of 3 hams (10.62 kg) was salted same as L8 group and added 100 ppm NaNO2. The highest weight losses took place at the drying stage (27.46, 28.25, 26.99, and 28.42%). However, there were no significant differences in the weight losses between treatments (p>0.05). The moisture content was significantly affected with addition of NaNO2 (p<0.05), the L8 hams had significantly higher moisture content than HS + NaNO2 and L8 + NaNO2 (p<0.05). The level of salt and NaNO2 did not affect the fat, protein and ash contents. The hardness and chewiness in biceps femoris muscle from L8 hams were significantly lower than in the muscles from HS + NaNO2 hams (p<0.05). The NaNO2 did not affect the texture characteristics of dry-cured hams. The processing conditions significantly affected the chemical parameters of biceps femoris muscle (p<0.05). The water activity in biceps femoris muscle from L8 hams was significantly higher than in muscles from HS and H8+NaNO2 hams (p<0.04). The salt content in biceps femoris muscles from LS + NaNO2 hams was significantly lower than in the muscles from HS and HS + NaNO2 hams (p<0.05). The NaNO2 treatment did not affect the NaNO2 content in biceps femoris muscles (p>0.05). The processing conditions did not significantly affect the lightness (L), redness (a), and $h^{\circ}$ of biceps femoris muscles (p>0.05). The yellowness (b) and chroma in biceps femoris muscle from HS + NaNO2 hams were significantly higher than in the muscles from HS and LS hams.

• KSBB Journal
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• v.15 no.2
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• pp.125-133
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• 2000

Specific carotenoids and astaxanthin biosynthesis power of Phaffia rhodozyma mutant 876, which was obtained after NTG a and UV treatments, was higher than those of the wild type by 40% and 50%, respectively. The mutant strain did not show t the catabolite repression even at 22% (w/v) glucose concentration. The optimum C{N ratio was 2.0, and the optimum t temperature and initial pH were $22^{\circ}C$ and 6.0, respectively. 80th cell growth and astaxanthin formation decreased drastically a as the fermentation temperature was increased over $22^{\circ}C$, whereas they were comparable in the pH range between 5.0 and 7 7.0. Inoculum size did not affect the final cell density nor the carotenoids biosynthesis, and 3%(v/v) was selected as optimal. H Higher dissolved oxygen concentration facilitated astaxanthin biosynthesis, and aeration rate of 1.0 v/0/m and agitation speed of 400 rpm were selected as optimum. The final cell dens때 of 43.3 g/L and the volumetric astaxanthin and carotenoids concentrations of 110.6 mg/L and 149.4 mg/L, respectively, were obtained. The specific carotenoids concentration was 3.45 m mg{g-yeast(dry). Yx/s and Yp/s values of 0.37 and 1.08 were obtained. The result of this study will provide basic information u useful for mass production of astaxanthin from P. rhodozyma fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.785-793
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• 2007

This study was carried out to investigate the effects of red yeast rice addition on the physical characteristics of sourdough starters ($SD1{\sim}4$) and the quality characteristics of sourdough bread (CSB, $SDB1{\sim}3$). Moisture contents of red yeast rice, wheat flour, and rye flour were 6.15, 12.53, and 8.56%; ash contents were 0.15, 0.44, and 1.64%; protein contents were 7.30, 12.57, and 11.18%; crude lipid contents were 0.97, 1.16, and 2.49%, respectively. The pH decreased with increasing red yeast rice addition. Reducing sugar and total sugar increased with increasing red yeast rice addition. Lactic acid bacteria were not detected from 0 day for all samples and was maximum on the 2nd day. The yeast counts of SD1 were not detected from $0{\sim}4th$ day, but $SD2{\sim}4$ increased until the 3rd day. Peak time, peak value, and width of tail of CSB were higher than $SDB1{\sim}3$, and they increased with increasing red yeast rice contents of sourdough. The fermentation expansive power of $SDB1{\sim}3$ was higher than that of CSB. Baking loss and specific volume of SDB1 were higher than other samples and when baking loss of CSB and SDB1${\sim}$3 increased, the specific volume increased. L values decreased with increasing red yeast rice contents of sourdough bread whereas, a and b values increased. Springiness and brittleness of CSB and gumminess of SCB1 were lower than other samples. Springiness, brittleness, and gumminess increased with increasing red yeast rice content of sourdough bread. The sensory evaluation indicated that color, hardness, springiness, sweetness, and sourness increased with increasing red yeast rice content of sourdough bread. Aircell non-uniformity of SDB1 was lower than other samples, whereas off-flavor was higher than other samples.

• Journal of Korean Society of Forest Science
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• v.40 no.1
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• pp.63-69
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• 1978

A bark comprises about 10 to 20 percents of a typical log by volume, and is generally considered as an unwanted residue rather than a potential1y valuable resourses, As the world has been confronted with decreasing forest resources, natural resources pressure dictate that a bark should be a raw material instead of a waste. The utilization of the largely wasted bark of genus Pinus, Quercus, and Populus grown in Korea can be enhanced by learning their chemical properties. However, the chemical study of tree bark grown in korea have never been undertaken. In the present paper, the studies on the chemical properties of bark comprise carbohydrates, lignin, and extractives, composition of reducing sugars and five essential elements. The results may be summarized as follows: 1. Bark are much richer in quantity of lignin and extractives than the corresponding wood, and are chiefly consisted of lignin, extractives and carbohydrates orderly. It is the same with ash contents. Alcohol-benzene extractives of populus bark are the highest among three genus. 2. Although glucose constitutes the major sugar in both pine and hardwoods bark, in pinus, arabinose and xylose are the next but in hard woods, the next is xylose. 3. Essential elements, Ca and Kjeldahl-N are higher in the bark than in the wood. Ca content is the highest among others, and N,K followed it. Essential elements are higher in Quercus than in Populus and pinus.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.5
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• pp.643-650
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• 2007

It has been known that Samultang has positive effects on blood circulation and erythrocyte formation. Samultang was composed of four ingredients, Angelica gigas Nikai, Rahmanniae Radix Preparata, Paeonia lactiflora Pallas, and Cnidium officinale Makino. Five types of bread were prepared by replacing water with Samultang for dough proportionally. Control (C) did not have Samultang and the other four experimental bread contained Samultang: S-I (25% of water was substituted by Samultang), S-II (50% substituted), S-III (75% substituted), and S-IV (100% substituted). Moisture, protein, and ash contents of Samultang were $97.34{\pm}0.11%,\;0.42{\pm}0.04%,\;and\;1.40{\pm}0.16%$, respectively. Replacing water with Samultang decreased pH and increased significantly wet gluten content of the dough. Substitution of Samultang for water incremented redness and yellowness of the dough and bread and increased hardness. It also raised the contents of ash and protein. Although it was not significant, in addition, moisture loss of the bread during storage seemed to be lessened by replacing water with Samultang. However, total volume and specific loaf volume of the bread, baking loss rate, and the other textural characteristics except hardness were not affected by substituting water with Samultang. Due to the above results, sensory evaluation of volume and gumminess of the bread were improved significantly by substituting Samultang for water. The bread replaced 25% of the water with Samultang was ranked as the best by the test of sensory evaluation. These results imply that adding Samultang instead of water to dough for bread might bring positive effects on quality characteristics of the bread without any adverse influences. Therefore, it might be worth developing functional bread using Samultang.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.6
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• pp.693-698
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• 1999

To investigate changes of components in salt-fermented northern sand lance, Ammodytes personatus sauce during fermentation, various chemical properties were examined at 1$\~$3 months intervals during 18 months fermentation. The moisture content decreased slightly, but the content of VBN and crude protein, total nitrogen, amino nitrogen, degree of hydrolysis, and absorbance at 453 nm increased gradually during fermentation. On the other hand, ash content, pH, and salinity showed almost no change. The contents of total nitrogen, amino nitrogen, and degree of hydrolysis increased sharply until 6$\~$8 months fermentation and showed the gentle increment after that, The Hx and uric acid were the most abundant in ATP related compounds, ranging from $83.1\%$ to $92.9\%$, After 18 month of fermentation, sauce was rich in free amino acids, such as glutamic acid, alanine, Iysine, leucine, isoleucine, valine, aspartic acid in that order.

• Journal of Korean Society of Environmental Engineers
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• v.27 no.8
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• pp.844-851
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• 2005

The purpose of this study was to determine feasibility of application of regenerated or recycled $TiO_2$ on the successive treatment of Cu(II)-EDTA. The recovery of copper, the reuse of $TiO_2$ and the assessment of acute toxicity was studied in the total eight successive photocatalytic reactions. Aqueous solution of $10^{-4}\;M$ Cu(II)-EDTA was treated using an illuminated $TiO_2$ at pH 6 in a circulating reactor. Two different procedures were applied in the reuse of $TiO_2$: i) recycle of $TiO_2$ without acid wash ii) regeneration of $TiO_2$ with acid wash to remove adsorbed copper in a previous experiment. The averaged decomplexation rate constant($k'_{obs}$) of Cu(II)-EDTA in recycle of $TiO_2$ without acid wash was approximately 45% less than that in regeneration of $TiO_2$ with acid wash. Removal of Cu(II) was near complete after 180 minutes in the total eight successive photocatalytic reactions using the regenerated $TiO_2$ after acid wash. In contrast, removal of Cu(II) was minimum at total fifth successive photocatalytic oxidation using the recycled $TiO_2$ without arid wash. The recovered $TiO_2$ was approximately 86% in average in each procedure. The recovered Cu(II) was 67.9% in average. The acute relative toxicity of the treated water rapidly declined at an initial reaction time up to 60 minutes but little declination was observed after 60 minutes due to little degradation of DOC. Relative toxicity of treated water using the recycled $TiO_2$ without acid wash we some what well correlated with the concentration of dissolved Cu(II). From this work, it is suggested that Cu(II)-EDTA can be effectively treated using an integrated cyclic photocatalytic oxidation with recovery of $TiO_2$ and Cu(II).

• Journal of Korean Society of Environmental Engineers
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• v.29 no.6
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• pp.715-721
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• 2007

Residual calcium concentration is high, in general, at the effluent of the fluoride removal process in the electronics industry manufacturing semiconductor and LCD. To increase the stability of the membrane process incorporated for reuse of wastewater, the residual calcium is required to be pre-removed. Hyperkinetic Vortex Crystallization(HVC) process was installed in the electronics industry manufecturing semi conductor as a pilot scale for accelerating calcification of calcium ion. Compared to the conventional soda ash method, the 31% higher calcium removal efficiency was achieved when HVC was applied at the same sodium carbonate dosage. In order to maintain the economic calcium removal target of 70% preset by manufacturer, the dosing concentration of the soda ash was 530 mg/L based on influent flowrate. The seed concentration in the reactor was one of the critical factors and should be maintained in the range of $800\sim1,200mg$ SS/L to maximize the calcium removal efficiency. The calcite production rate was 0.30 g SS/g $Na_2CO_3$ in the average. The economic HVC passing time of the mixture was in the range of $2\sim5$ times. Relatively, stable calcium concentration was maintained in the range of $30\sim72$ mg/L(average 49 mg/L) although the calcium concentration in the feed was severely fluctuated with $74\sim359$ mg/L(average 173 mg/L). The HVC process was characterized as environment-friendly technology reducing chemical dosage and chemical sludge production and minimizing maintenance cost.