• Mass Spectrometry Letters
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• v.12 no.3
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• pp.60-65
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• 2021

As a part of the Chromosome-centric Human Proteome Project (C-HPP), we have developed a few algorithms for accurate identification of missing proteins, alternative splicing variants, single amino acid variants, and characterization of function unannotated proteins. We have found missing proteins, novel and known ASVs, and SAAVs using LC-MS/MS data from human brain and olfactory epithelial tissue, where we validated their existence using synthetic peptides. According to the neXtProt database, the number of missing proteins in chromosome 11 shows a decreasing pattern. The development of genomic and transcriptomic sequencing techniques make the number of protein variants in chromosome 11 tremendously increase. We developed a web solution named as SAAvpedia for identification and function annotation of SAAVs, and the SAAV information is automatically transformed into the neXtProt web page using REST API service. For the 73 uPE1 in chromosome 11, we have studied the function annotaion of CCDC90B (NX_Q9GZT6), SMAP (NX_O00193), and C11orf52 (NX_Q96A22).

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.8
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• pp.1176-1181
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• 2012

This study was conducted to examine changes in the microbial and physicochemical properties of single-brewed Makgeolli in response to high hydrostatic pressure (HHP) treatment during various fermentation stages. HHP was applied in 2-day intervals at 400 MPa for 5 min during fermentation at $25^{\circ}C$. As a result, lactic acid bacteria showed 5~6 log reduction and reappeared at approximately 3~6 log cfu/mL as fermentation proceeded. Yeast also showed 5~6 log reduction but did not reappear during later fermentation period. HPP treatment did not result in any alcohol production on day 0 and 2. However, HPP treatment altered the pH and titratable acidity by reducing the number of microorganism. Reducing sugar contents of the samples increased continuously to 8.99% in 0 day treated sample and 5.01% in 2 day treated sample, whereas untreated Makgeolli contained 1.53% reducing sugars on 6 day due to alcohol conversion by yeast. Based on these results, HPP treatment during various fermentation stages altered the physicochemical properties of Makgeolli by changing the microbial community.

• Food Science and Preservation
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• v.24 no.5
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• pp.593-599
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• 2017

The objective of this study was to investigate the effect of superheated steam (SHS) and high hydrostatic pressure (HHP) techniques on the improvement of the quality of Bulgogi product during manufacturing process. Bulgogi product was treated with four different cooking/treatment process: conventional cooking (CC), SHS cooking (SHS), CC and then HHP cooking (CC-HHP), and SHS and HHP cooking (SHS-HHP) samples. SHS treated product increased moisture content, and decreased crude protein. Additionally, hardness, gumminess and shear force values were significantly different among the samples (p<0.05). In safety experiment after 14 days of storage at refrigeration temperature indicated that the bacterial population was lower in the case of SHS-HHP as compared to CC-HHP. Changes in texture during the storage periods at $10^{\circ}C$ for SHS-HHP was lowest values with compared to the initial, while shear force values for both tended to decrease with increasing storage period. The TBA and VBN values for SHS-HHP increased to 0.48 ($5^{\circ}C$)-1.68 ($10^{\circ}C$) mg MD/kg and 25.14 ($5^{\circ}C$)-45.14 ($10^{\circ}C$) mg%, respectively after 15 days of storage. Overall, it was found that the combination of SHS and HHP reduced microbial growth, thus leading to improved product quality and sanitation.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.777-785
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• 2011

For the purpose of develop semi-solid baby food, we investigated ingredients, processing aids as a thickener, processing suitability test, natural antibrowning agent, packing method, novel preservation technology, storage test and quality evaluation. In results, semi-solid baby food was developed. It's formulation is eco-friendly apple as a main ingredients, natural rhubarb extract 5% and thickener 4%. Thickener was used brown rice puffing powder and sweet pumpkin puffing powder. High pressure processing(HPP) and pouch packaging was used as processing and novel preservation technology. In results of storage test and quality evaluation, shelf-life of semi-solid baby food was 15 days in $5^{\circ}C$ cold storage and hedonic score of sensory evaluation was 4.3/5.0. Taste of them was fresh and sweet.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.9
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• pp.1423-1430
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• 2014

This study investigated the effects of superheated steam (SHS) and high hydrostatic pressure (HHP) on the quality of Galbijjim. SHS cooking increased moisture and crude fat contents and decreased crude protein contents (P<0.05). The value of L was significantly higher upon SHS cooking compared to conventional cooking (CC), whereas a and b values were not significantly different among the samples. Hardness decreased more upon CC than SHS. The results of the safety storage experiment at refrigeration temperature showed that the total number of bacteria was lower in SHS-HHP than in CC-HHP. The thiobarbituric acid value increased to 0.70~1.56 mg malonaldehyde (MA)/kg in CC-HHP after 15 days, and SHS-HHP showed 0.69 (0 day)~1.24 (15 days, $10^{\circ}C$) mg MA/kg. Volatile basic nitrogen value was 18.07~36.76 mg% in CC-HHP, and that in SHS-HHP also increased to 17.06 (0 day)~35.76 mg% (15 days, $10^{\circ}C$). Overall, SHS cooking and HHP reduced microorganisms, which could improve product quality and sanitation.

• Polymer(Korea)
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• v.36 no.4
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• pp.440-447
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• 2012

The branched copolyester was synthesized and its molecular weight, $T_g$, 1/2 method temperature ($T_{1/2}$) and rheological properties were characterized for the application of toner binder. The linear copolyester had low molecular weight and melt elasticity obtained by dimethylterephthalate (DMT), ethylene glycol (EG) and 2,2-bis(4-(2-hydroxypropoxy) phenyl)propane (HPP). The branched copolyesters prepared with various branching agents such as 2-(hydroxymethyl)-2-ethylpropane-1,3-diol (trimethylol propane, TMP), 2,2-bi(hydroxymethyl)-1,3-propanediol (pentaerythritol, PER), 1,2,4-benzenetricarboxylic anhydride (trimellitic anhydride, TMA) and glycerol to improve the physical properties of the linear copolyester. The effect of branching agents on the molecular weight and melt elasticity of the branched copolyester was examined. The branched copolyesters prepared by adding over 15 mol% of branching agent showed relatively high molecular weight and melt elasticity, and $T_{1/2}$ value of $140^{\circ}C$. Therefore, the highly branched copolyesters were deemed suitable as a hot-melt toner of laser print process.

• Korean journal of food and cookery science
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• v.30 no.2
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• pp.183-192
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• 2014

This study was conducted to investigate the effect of superheated steam (SHS) on the improvement of quality during the manufacturing process of Samgyetang products. SHS cooking showed the increase in moisture content and the decrease in protein. In terms of chromaticity, the value of L was significantly higher in the $2^{nd}$ SHS cooking compared to conventional cooking. As for texture, the hardness decreased in Samgyetang with SHS cooking than conventional cooking. According to the results of the safety experiment with a 14-day refrigerations storage the total number of bacteria was lower in the SHS cooking compared to conventional cooking. The TBA value increased to 0.59-5.70 mg MD/kg after 15 days; VBN values were also 0.70-4.54 mg% in SHS cooking indicating a slight decomposition. Overall, it was found that SHS cooking and HHP were more preferred and also had an effect of reducing microorganisms, which were improvements in product quality and sanitation.