• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.1
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• pp.82-89
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• 1998

Partial hydrolyzing condition for low-molecularized alginate and rheological properties such as viscosity, solubility, emulsitying ability, oil absorption capacity, bile acids binding and metal ion binding of the low-molecularized alginates from the sea mustard ( Undaria pinnatifida) and giant kelp (Macrocystis pyrifera) were investigated. Alginate from sea mustard was regularly hydrolyzed with the increase of HCl concentration in the range of 0.2 N to 0.5 N and with the prolonged reaction time at $100^{\circ}C$. The molecular weight of alginate was decreased to a part of 100 after hydrolysis for 50 min with 0.3 N HCl. The ratio of mannuronate to guluronate was increased with the acid hydrolysis and total yield was estimated to be $75\%\~80\%$. Low-molecularization of alginate was featured in the apparent decrease of viscosity, whereas solubility, emulsifying ability, and bile acids binding ability were increased with the low-molecularization. Oil absorption capacity of the acid$\cdot$alkali soluble alginate was slightly higher than that of the water soluble alginate. Metal ion binding capacity was the highest in acid$\cdot$alkali soluble alginate, and decreased with the low-molecularization.

• 한국신재생에너지학회:학술대회논문집
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• 2010.11a
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• pp.163.2-163.2
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• 2010

We developed a simple method to synthesis a nitrogen doped graphene, nitrogen plasma treated graphene (NPG) sheets thought nitrogen plasma etching of graphene oxide (GO). X-ray photo electron spectroscopy (XPS) study of NPG sheets treated at various plasma conditions reveal that N-doping is classified to 3 kinds of binding configurations. The nitrogen doping concentration is at least 1.5 at % and up to 3 at% with changing of ratio of nitrogen configuration in NPG. Our group demonstrate ultracapacitor with high capacity and extremely durable using a NPG sheets that are comparable to pristine graphene supercapacitor, and pseudocapacitor using polymer and metal oxide with redox reaction, capacitance that are three-times higher, and a cycle life that are extremely stable. We also realized flexible capacitor by using the paper electrode that are coated by NPG sheets. NPG paper capacitor presented almost same performance compare with NPG on a metal substrate, and durability is much more enhanced than that. To additionally explain that how different kind of atoms in graphene layers can act as the ion absorption sites, we simulated the binding energy between nitrogen in graphene layer and ions in electrolyte. Increasing the energy density and long cycle life of ultracapacitor will enable them to compete with batteries and conventional capacitors in number of applications.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.2
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• pp.261-265
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• 2003

This study was performed to determine whether transglutaminase (Aciva-TG, TGase) can be used to reduce the salt level in low-fat sausages and to replace emulsified meats (10%) for the manufacture of restructured meat products (RMP). Pork hams and loins were collected from a local retail market in Gwangju, Korea and used for the manufacture of sausages and RMPs, respectively. TGase at the level of 0.1% can permit the reduction of the salt level from 1.5% to 1.0% in low-fat comminuted sausages without any quality defects, however a crumbly texture was found if the salt level was reduced below 1.0% even though it combined with certain amounts of TGase. No differences in chemical composition and physical properties were observed (p>0.05) among treatments. Approximately 0.3% of TGase can replace 10% emulsified meats, which are normally used for improvement of binding capacity to manufacture RMPs, without quality defects. This study suggests that TGase could be used for the manufacture of low-fat, low-salt functional meat products for the improvement of textural characteristics and binding capacity without adverse effects.

• Applied Biological Chemistry
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• v.33 no.1
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• pp.39-42
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• 1990

The properties of amylose of cow pea starch were investigated. Amylose content of cow pea was 25.1 % and iodine binding capacity was 20.2 %. The ${\beta}-amylolysis$ limit of the amylose was 82.3%. The limiting viscosity number of the amylose fraction was 204 ml/g and the corresponding average degree of polymerization was 1,510 glucose units. The percent distribution of molecular weight of the amylose by gel chromatography was $1{\times}10^4$(0.7 %), $1{\times}10^4{\sim}4{\times}10^4$(4.1 %), $4{\times}10^4{\sim}5{\times}10^5$(44.6 %), $5{\times}10^5{\sim}4{\times}10^7$(49.6 % ).

• Bulletin of the Korean Chemical Society
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• v.31 no.8
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• pp.2201-2206
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• 2010

To improve the separation property and stability of metal chelate Cu(II) column, three new kinds of multidentate aminocarboxy silica columns with cation-exchange properties were synthesized using glutamic acid (Glu), glutamic acidbromoacetic acid (Glu-BAA), glutamic acid-bromosuccinic acid (Glu-BSUA) as ligands and silica gel as matrix. The standard proteins were separated with prepared chromatographic columns. The stationary phases exhibited the metal chelate property after fixing copper ion (II) on the synthesized multidentate ligand silica columns. The binding capacity of immobilized metal ion was related with the dentate number of multidentate ligands. Chromatographic behavior of proteins and the leakage of immobilized metal ion on multidentate chelate Cu(II) columns were affected by the dentate number of multidentate ligands and competitive elution system directly. The results showed that quinquedentate Glu-BSUA-Cu(II) column exhibited better chromatographic property and stability as compared with tridentate Glu-Cu(II) column, tetradentate Glu-BAA-Cu(II) column and commonly used IDA-Cu(II) column.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.173-180
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• 2006

This study evaluated the quality characteristics of dried noodles made of wheat flour with different concentrations of Dioscorea japonica flour. Cooking quality, mechanical texture properties and viscosity were measured, and sensory evaluation was performed with the prepared noodles. Water binding capacity, solubility and swelling power of the composite Dioscorea japonica flour-wheat flours were higher than those of pure wheat flour. Gelatinization points of the composite Dioscorea japonica flour-wheat flours were increased and initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes and maximum viscosity of these composites were decreased, with increasing Dioscorea japonica flour content, as measured by amylograph. With increasing Dioscorea japonica flour content, L and b values were decreased, but a value was increased, for the color values, while weight and volume of the cooked noodles and turbidity of the soup were increased. For the textural characteristics, the addition of Dioscorea japonica flour increased the hardness and decreased the adhesiveness, cohesiveness and springiness. Overall, the noodles made with 10% Dioscorea japonica flour were preferred more than the other noodles, as tested by sensory evaluation.

• Journal of Nutrition and Health
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• v.30 no.8
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• pp.1009-1017
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• 1997

This study was designed to assess the iron nutritional status and growth development of children provided with and without the national school -lunch program(NLSP). The subjects consisted of 590 elementary school children (313 boys, 277 girls) in the 2nd, 4th and 6th grades provided with (n=390) and without (n=200) NSLP. anthropometric measurements were taken for body weight, height, triceps skinfold thickness and body fat percentage. Nutrient intakes were assessed by a modified 24 -hour recall method. Fastinig blood samples were obtained and analyzed for hemoglobin concentration, hematocrit, serum iron and total iron binding capacity. The results obtained are summarized as follows. No significant differences between children provided with and without NSLP were found in height and body weight, but triceps skinfold thickness and body fat(%) were significantly higher in children without NSLP than in those with NSLP. There was no significant difference in hemoglobin concentration and hematocrit between children provided with and without NSLP. However, serum iron concentration and transferrin saturation were higher in the children provided with NSLP(81.9$\mu\textrm{g}$/dl and 22.8%) than in the children without NSLP(73.1$\mu\textrm{g}$/dl and 20.9%). When comparing iron and vitamin C intakes , iron intake was significantly higher in children provided with school-lunch, but vitamin C intake was significantly higher in children provided without school-lunch. Percentages of iron -deficient anemia in underweight, normal and obese children when judged by total iron binding capacity were 14.9%, 12.5% and 25.8% respectively.

• BMB Reports
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• v.42 no.3
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• pp.160-165
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• 2009

The temperate Staphylococcus aureus phage ${\Phi}11$ harbors cI and cro repressor genes similar to those of lambdoid phages. Using extremely pure ${\Phi}11$ Cro (the product of the ${\Phi}11$ cro gene) we demonstrated that this protein possesses a single domain structure, forms dimers in solution at micromolar concentrations and maintains a largely $\alpha$-helical structure even at $45^{\circ}C$. ${\Phi}11$ Cro was sensitive to thermolysin at temperatures ranging from $55-75^{\circ}C$ and began to aggregate at ${\sim}63^{\circ}C$, suggesting that the protein is moderately thermostable. Of the three homologous 15-bp operators (O1, O2, and O3) in the ${\Phi}11$ cI-cro intergenic region, ${\Phi}11$ Cro only binds efficiently to O3, which is located upstream of the cI gene. Our comparative analyses indicate that the DNA binding capacity, secondary structure and dimerization efficiency of thermostable ${\Phi}11$ Cro are distinct from those of P22 Cro and $\lambda$ Cro, the best characterized representatives of the two structurally different Cro families.

• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.175-182
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• 1991

Hydroxypropylated starches were prepared by reaction of corn starch with propylene oxide and their physicochemical properties were compared with those of the native starch. Swelling power, solubility and water binding capacity increased with the increase of hydroxypropylation. The hydroxypropylation of corn starch significantly reduced the extent of digestion and iodine absorption. Starch molecules larger than $1.34{\times}10^7{\sim}$ decreased whereas molecules ranging from $1.34{\times}10^7{\sim}1.18{\times}10^5$ increased by hydroxypropylation. Granule size increased by hydroxypropylation but this did not significantly affect the granule surface appearance by SEM. The hydroxypropylation improved the solubility and water binding capacity of corn starch.

• Applied Biological Chemistry
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• v.31 no.3
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• pp.249-254
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• 1988

Physicochemical properties of starches from the rices of Akibare, Samgang and Mahatma and hardness of the cooked rice were examined Water binding capacity and amylose content were heigher in Samgang. Peak viscosity and breakdown were heigher in order of Akibare, Samgang and Mahatma, while consistency and set back were reverse order. Hydrolytic patterns of three starches with 2.2N HCl at $35^{\circ}C$ showed two distinct stages. Hydrolysis extent of Mahatma starch was lower than those of Akibare and Samgang starches. The relative crystallinities of these starches were heigher in order of Mahatma, Akibare and Samgang. Mahatma was more resistant to heat and acid treatments, lower in water binding capacity and harder when it was cooked.