• The Korean Journal of Food And Nutrition
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• v.36 no.4
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• pp.264-273
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• 2023

Physicochemical properties and storage stability of plant-based alternative meat prepared with low-fat soybean powder (LPAM) treated by supercritical-CO₂ and those of full-fat soybean powder (FPAM) were compared. Ash and crude protein contents were higher in LPAM than in FRAM. Water absorption capacity and oil absorption capacity were significantly higher in LPAM than in FPAM. Water binding capacity was higher in LPAM than in FPAM during a 20 days storage period at 5℃ and pH was significantly lower in LPAM than in FPAM after a 5~10 days storage period. Hardness, gumminess and chewiness significantly increased with the increase in the storage period, and the three were significantly higher in LPAM than in FPAM after 10 days and 20 days of storage. The acid value showed no remarkable difference according to the storage period in LPAM; however, it was significantly higher in FPAM than in LPAM after 20 days of storage. The peroxide value and TBA value were significantly increased according to the storage period, and were significantly lower iin LPAM than in FPAM during all the storage periods. Therefore, the use of low-fat soybean powder may be effective in improving oxidative stability during storage in the production of plant-based alternative meat.

• Food Science and Biotechnology
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• v.17 no.3
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• pp.547-552
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• 2008

The detection of carbamate (carbofuran, carbaryl, benfracarb, thiodicarb, and methomil) and organophosphate (diazinon, cadusafos, ethoprofos, parathion-methyl, and chlorpyrifos) pesticide residues with very low detection limits was carried out using surface plasmon resonance (SPR) based equipment. The capacity to develop a portable SPR biosensor for food safety was also investigated. The applied ligand for the immunoassays was polyclonal goat anti-rabbit immunoglobulin (IgG) peroxidase conjugate. Concentration tests using direct binding assays showed the possibility of quantitative analysis. For ligand fishing to find a proper antibody to respond to each pesticide, acetylcholinesterase (AChE), and glutathione-S-transferase (GST) were tested. The reproducibility and precision of SPR measurements were evaluated. With this approach, the limit of detection for pesticide residues was 1 ng/mL and analysis took less than 11 min. Thus, it was demonstrated that detecting multi-class pesticide residues using SPR and IgG antibodies provides enough sensitivity and speed for use in portable SPR biosensors.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.4
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• pp.524-530
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• 2010

The purpose of this study was to determine the characteristics of noodles with added Polygonati odoratum powder. Noodles' water binding capacity increased with increasing amounts of Polygonati odoratum powder. Solubility and swelling power increased with the temperature increasing proportionally to the amounts of added Polygonati odoratum powder. The gelatinization time decreased with increasing of Polygonati odoratum powder. The rate of weight increase and water absorption of cooking noodles decreased with increasing Polygonati odoratum powder. But the turbidity of the soup increased. With increasing Polygonati odoratum powder, L-values were shown to decrease and a and b value were increased. The results of sensory evaluation were that noodles containing under 5% Polygonati odoratum powder were rated as high-quality noodles.

• JSTS:Journal of Semiconductor Technology and Science
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• v.1 no.4
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• pp.232-238
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• 2001

A new DNA purification chip is proposed and fabricated for the sample preparation of Nucleic Acid (NA) probe assay. The proposed DNA purification chip is fabricated using photosensitive glass substrate and polydimethylsiloxane (PDMS) cover fixture. We have successfully captured and eluted the DNA using the fabricated photosensitive glass chip. The fabricated DNA purification chip showed a binding capacity of $15ng/\textrm{cm}^2$and a minimum extractable input concentration of $100copies/200\muL$. The proposed DNA purification chip can be applied for low-cost, disposable sample preparation of NA probe assays.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.31 no.5
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• pp.335-340
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• 2018

Transition metal oxide materials have attracted widespread attention as Li-ion battery electrode materials owing to their high theoretical capacity and good Li storage capability, in addition to various nanostructured materials. Here, we fabricated a CoO Li-ion battery in which Co nanoparticles (NPs) are deposited into a current collector through electrophoretic deposition (EPD) without binding and conductive agents, enabling us to focus on the intrinsic electrochemical properties of CoO during the conversion reaction. Through optimized Co NP synthesis and electrophoretic deposition (EPD), CoO Li-ion battery with 630 mAh/g was fabricated with high cycle stability, which can potentially be used as a test platform for a fundamental understanding of conversion reaction.

• 한국생물공학회:학술대회논문집
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• 2003.10a
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• pp.770-774
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• 2003

The effects of pH and/or NaCl concentration on the Fat Binding Capacity (FBC) of rhamnolipid and the physical properties of surimi gel containing rhamnolipid were investigated. The FBC of rhamnolipid was measured 162% of value at pH 7 and 0% NaCl concentration. The whiteness of surimi gel containing rhamnolipid significantly (p< 0.05) lower than control. In contrast, surimi gel containing rhamnolipid compare with control were enhanced significantly(p < 0.05) breaking force and deformation.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.54 no.2
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• pp.198-202
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• 2009

The starch properties of two chinese yams were evaluated in this study. Amylose content ranged 13.5% to 19.3%. The swelling power of starches varied 10.98% to 11.43%. Water binding capacity in chinese yam starches ranged 93.46% to 107.21%, high WBC was observed in Ma 1. The onset temperature (To) of two chinese yam starches ranged 62.9 to $75.0^{\circ}C$, peak temperature (Tp) ranged 76.2 to $84.7^{\circ}C$. The PHI(peak height index) was about 4-fold higher in Anwon cultivar than in Ma 1 cultivar. SEM revealed that starches has a presence of large oval or spherical to small irregular-shape granules. Starch granule size ranged 15.23 to 15.52 ${\mu}m$, showing a typical C-type X-ray pattern.

• Korean Journal of Food Science and Technology
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• v.17 no.1
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• pp.33-36
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• 1985

Some properties of starches from three naked barley cultivars(Songhak, Youngsan and Jinan 56) were compared. No significant differences in water-binding capacity, amylose content, relative crystallinity, swelling power and gelatinization degree at various pasting temperatures among cultivars were observed. However, starches showed characteristic viscograph indices and viscosity development patterns in aqueous sodium hydroxide solution. Songhak starch exhibited the lowest pasting temperature and was the most resist to alkali gelatinization.

• The Korean Journal of Food And Nutrition
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• v.10 no.4
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• pp.485-490
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• 1997

Gluten peptide was produced from corn gluten by enzymatic hydrolysis. This peptide had an ability to increased the solubility of calcium owing to protect calcium ions from forming precipitates of calcium phosphate in the presence of phosphate ions. The solubility of calcium was increased 5.2 times in the presence of 8.3 mg peptide produced by the treatment of papain. These peptides contained high acidic amino acids and fractionated by Delta pack column into fractions No. 1, No. 2 and No. 3. Among them the fraction No. 3 had the highest calcium binding capacity.

• Korean Journal of Environmental Biology
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• v.21 no.4
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• pp.377-383
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• 2003

The functional Jeungpyuns with dietary fiber containing cereals such as brown rice and barley flour were developed and physiochemical properties were investigated. The water binding capacity had significantly the highest value of 28.4% in raw rice flour, followed by brown rice flour and barley flour. The lowest reducing sugar value was seen in unpolished rice substituted Jeungpyun with value of 5.420 (P<0.05). The amount of reducing sugar decreased slightly after steaming, due to the increased degree of sugar dissociation. The L value of the lightness decreased significantly with the substituted samples (P< 0.05). The barley substituted samples were darker than that of brown rice sample groups with less green and yellow color. Microstructures of starch particles after fermentation showed completely dispersed starch particles with air bubbles and sponge-like structure in all samples after steaming. Thus, functional Jeungpyun replaced with brown rice and barley flour can be successfully formulated and has been influenced by the physicochemical properties.