• Journal of Animal Science and Technology
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• 제65권5호
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• pp.1065-1080
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• 2023

The solubility and structure of myosin and the properties of pork gel with NaCl, KCl, CaCl₂, and MgCl₂ were investigated. Myofibrillar proteins (MPs) with phosphate were more solubilized with NaCl than with KCl (p < 0.05). CaCl₂ and MgCl₂ showed lower MP solubilities than those of NaCl and KCl (p < 0.05). The α-helix content of myosin was lower in KCl, CaCl₂, and MgCl₂ than in NaCl (p < 0.05). The pH of pork batter decreased in the order of KCl, NaCl, MgCl₂, and CaCl₂ (p < 0.05). The cooking yield of the pork gel manufactured with monovalent salts was higher than that of the pork gel manufactured with divalent salts (p < 0.05). The pork gel manufactured with KCl and MgCl₂ showed lower hardness than that of the pork gel manufactured with NaCl. The solubility and structure of myosin were different with the different chloride salts and those led the different quality properties of pork gel. Therefore, the results of this study can be helpful for understanding the quality properties of low-slat meat products manufactured by replacing sodium chloride with different chloride salts.

• 한국식품영양학회지
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• 제9권3호
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• pp.325-330
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• 1996

Foaming capacity (FC) and stability (FS) of protein recovered from red crab (Chitinonecetes opilio) processing in water and soybean protein isolate were determined at pH 2.0~10.0 in water and NaCl solution. The FC values for both proteins showed the lowest values at the isoelectric point (pH 4.0) and increased nth an increase in pH above the isoelectric point. FC of RCP was higher than that of SPI at pH 10.0 in water and both NaCl solutions. FC of SPI increased with an increase in NaCl concentration at pH 4.0 and 6.0, but FC of RCP was not affected. The highest FS values for both proteins were obtained at pH 4.0 in water. At pH 2.0, FC of RCP decreased with NaCl concentration increase, but FS increased. NaCl concentration had little effect on FS of RCP at pH 4.0 and 6.0, but the FS decreased at pH 10.0. FS of SPI was similar to that of RCP at pH 2.0 and increased with NaCl concentration Increase from 0.1 to 0.5M NaCl at pH 10.0.

• Biomolecules & Therapeutics
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• 제1권2호
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• pp.131-136
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• 1993

In the present study, the effect of $HgCl_2$on the function of human peripheral polymorphonuclear leukocytes(PMNs) was examined. PMNs were isolated from human peripheral blood with density centrifugation in Ficoll-Paque. The cells were then incubated with $0.5{\sim}5{\mu}M\;HgCl_2$and glass adherence, chemotactic activity and erythrocyte-antibody rosette forming activity were measured. $HgCl_2$ decreased the function of PMNs in all three aspects tested. $HgCl_2$significantly diminished glass adherence(40.5 {\mu}M: 92{\pm}12%$ (percentage of control, $mean{\pm}$ S.D.); 41 {\mu}M: 46{\pm}11%,$ P<0.01; $3{\mu}M: 35{\pm}7%,$P<0.01;$5{\mu}M:49{\pm}10%,$ P<0.01). Similarly, significant differences were observed in chemotactic activity after $HgCl_2$treatment compared with control (control: $0.95{\pm}0.14mm; 0.5 {\mu}M: 0.91{\pm}0.11 mm; 1 {\mu}M: 0.77{\pm}0.16mm, P<0.05; 3{\mu}M: 0.61{\pm} 0.06mm, P<0.01; 5{\mu}M: 0.15{\pm}0.03 mm, P<0.01).$ Also, 4HgCl_2$decreased the percentage of rosette-forming PMNs, indicating diminished phagocytic activity of PMNs upon $HgCl_2$ exposure compared with control (control: $58{\pm}4%; 1{\mu}M: 53{\pm}4%, p<0.05; 3{\mu}M: 49{\pm}3%, P<0.01; 5{\mu}M: 46{\pm}3%, P<0.01).$ Cell viability was not antered after $HgCl_2$treatment (483{\pm}5%$ viability in control PMNs versus $81{\pm}8%$ viability in $5{\mu}M$ Hg-treated PMNs), suggesting that the impaired PMN function after $HgCl_2$treatment was not due to nonspecific cytotoxicity induced by $HgCl_2$. $HgCl_2$-induced decrease in the function of PMNs may have some implications in depressed host susceptibilityupon bacterial challenge after mercury exposure.

• Applied Biological Chemistry
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• 제36권4호
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• pp.260-264
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• 1993

인삼을 조미제품의 첨가성분으로 이용할 때 그 NaCl 농도에서 인삼성분의 안정성을 규명하기 위하여, 미삼과 홍삼정을 NaCl 농도별로 처리하여 pH, 색상 및 ginsenosides 함량을 조사한 결과, 미삼의 경우 NaCl 농도가 증가 할수록 pH는 높아졌으나 홍삼정 시험구에서는 유의적인 변화가 없었다. 색상은 NaCl 농도가 증가 될수록 감소하였다. n-BuOH extract 수율은 5% NaCl 농도에서 감소하였고 그 이상의 농도에서는 증가하는 경향을 나타내었으며, 증감 범위는 홍삼정이 컸다. Ginsenosides 함량은 diol계 saponin인 ginsenoside-Re, $-Rb_1$, $-Rb_2$, -Rc, -Rd 및 triol계 saponin인 ginsenoside-Re 모두 5% NaCl 농도에서 감소하였고 그 이상의 농도에서 증가하는 경향이었으며, 특히 ginsenoside-Re가 가장 민감한 증감의 변화를 보였다.

• 생명과학회지
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• 제20권4호
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• pp.487-495
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• 2010

Carboxymethylcellulose (CMC)를 분해하는 미생물을 해수에서 분리하였으며, 16S rDNA의 염기서열을 분석하여 동정한 결과, Psychrobacter aquinaris로 학인 되어 P. aquinaris LBH-10로 명명하였다. 이 균주는 CMC, 셀로바이오스, 커드란, 여과지, p-nitrophenyl-$\beta$-D-glucopyranoside (pNPG), 풀루란 및 자일란을 분해하였으나, avicel 및 섬유소는 분해하지 못하였다. P. aquinaris LBH-10이 생산하는 carboxymethylcellulase (CMCase)의 최적 반응 온도는 $50^{\circ}C$이었으며, $20^{\circ}C$에서 $50^{\circ}C$의 온도 범위에서 24시간이 경과한 후에도 90% 이상의 활성을 유지하였다. 또한, 이 균주가 생산하는 CMCase의 최적 반응 pH는 3.5이었으며 pH 2.5에서 pH 7.0 사이의 산성 조건하에서 24시간이 경과한 후에도 70% 이상의 활성을 유지하였다. P. aquinaris LBH-10이 생산하는 CMCase의 최적 반응 pH는 지금까지 발견된 섬유소 분해효소 중에서 가장 낮은 pH로 판단된다. 제한된 농도의 $CoCl_2$, EDTA, 및 $PbCl_2$은 P. aquinaris LBH-10가 생산하는 CMCase의 활성을 증가시켰으나, $HgCl_2$, KCl, $MnCl_2$, $NiCl_2$, 및 $SrCl_2$는 이 균주가 생산하는 CMCase의 활성을 감소시켰다.

• KSBB Journal
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• 제16권1호
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• pp.48-53
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• 2001

상 접촉법을 이용하여 BSA를 음이온 계면활성제인 AOT와 isooctane으로 구성된 역미셀상으로 가용화하였다. 본 연구에서는 pH와 염의 종류 및 농도가 가용화 효율에 미치는 영향에 주목하였다. 0.1 M의 KCl, NaCl, $MgCl_2$, 그리고 $CaCl_2$와 같이 1:1 염 혹은 1:2 염을 수용액에 첨가하면 첨가한 염의 종류에 따라 pH=5~7사이에서 최대의 가용화 효율을 보였다. $CaCl_2$와 NaCl의 경우, 1 M 까지는 첨가한 염의 농도가 증가함에 따라 효율도 증가하였으나 $MgCl_2$의 경우에는 특이한 경향을 보였다. 염의 농도가 낮거나 pH가 낮은 경우에는 단백질이 광범위하게 수용액상과 유기상의 계면에서 침전되는 것은 주목할 부분이다. 역미셀의 water-pool 크기는 물에 대한 계면활성제의 몰비인 $W_0$를 측정하여 추산하였다. $MgCl_2$의 경우에는 pH변화에 관계없이 $W_0$=20의 거의 일정한 값을 보인 반면 $CaCl_2$와 KCl의 경우 염 농도가 증가함에 따라 $W_0$는 감소하였다.

• 한국식생활문화학회지
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• 제5권4호
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• pp.443-448
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• 1990

The object of this study was to investigate the characteristics of pectinesterase(PE), polygalacturonase(PG) and Peroxidase(POD) in Kimchi materials. The results were as follows : 1. The specific activities of PEs in Korean cabbage, Korean raddish, garlic and ginger were 200 unit/mg protein, 23.1 unit/mg protein, 0.8 unit/mg protein and 32 unit/mg protein, respectively. The optimum pHs of PEs in all materials were between 7 to 8. The concentrations of NaCl, $CaCl_2$ which showed the highest activities of PEs were $0.2{\sim}0.3M$ NaCl, 50 mM $CaCl_2$ in Korean cabbage and raddish, 0.05 M NaCl, 20 mM $CaCl_2$ in garlic and 0.2 M NaCl, 20 mM $CaCl_2$ in ginger. 2. The specific activities and the optimum pHs of PGs were 1.5 unit/mg protein and pH 4.5 in Korean cabbage, 1.6 unit/mg protein and $pH\;4.5{\sim}5.5M$ in Korean raddish, 0.06 unit/mg protein and $pH\;3.0{\sim}3.5M$ in garlic, and 0.06 unit/mg protein and $CaCl_2$ in ginger. The concentrations of NaCl, $CaCl_2$ which showed the highest activities of PGs were $0.1{\sim}0.2M$ NaCl and $0.15{\sim}0.2mM$ mM $CaCl_2$ in all materials. 3. The specific activities and the optimum pHs of PODs in Korean cabbage, Korean raddish, garlic and ginger were 71.3 unit/mg protein ; pH 6.0. 769 unit/mg protein ; pH 5.5, 1.09 unit/mg protein ; pH 4.5 and 12.7 unit/mg protein ; $pH\;5.0{\sim}5.5M$, respectively. POD activities were not decreased in Korean cabbage, but decreased in Korean raddish by the increase of NaCl, $CaCl_2$ concentrations. In garlic and ginger, POD activities were a little slightly affected by the increase of NaCl, $CaCl_2$ concentrations.

• 한국식품조리과학회지
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• 제9권1호
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• pp.43-51
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• 1993

Buckwheat protein isolate was tested for the effects of pH, addition of sodium chloride and heat treatment on solubility, emulsion capacities, emulsion stability, surface hydrophobicity, foam capacities and foam stability. The solubility of buckwheat protein isolate was affected by pH and showed the lowest value at pH 4.5, the isoelectric point of buckwheat protein isolate. The solubility significantly as the pH value reached closer to either ends of the pH, i.e., pH 1.0 and 11.0. The effects of NaCl concentration on solubility were as follows; at pH 2.0, the solubility significantly decreased when NaCl was added; at pH 4.5, it increased above 0.6 M; at pH 7.0 it increased; and at pH 9.0 it decreased. The solubility increased above $80^{\circ}C$, at all pH ranges. The emulsion capacity was the lowest at pH 4.5. It significantly increased as the pH approached higher acidic or alkalic regions. At pH 2.0, when NaCl was added, the emulsion capacity decreased, but it increased at pH 4.5 and showed the maximum value at pH 7.0 and 9.0 with 0.6 M and 0.8 M NaCl concentrations. Upon heating, the emulsion capacity decreased at acidic pH's but was maximised at pH 7.0 and 9.0 on $60^{\circ}C$ heat treatment. The emulsion stability was the lowest at pH 4.5 but increased with heat treatment. At acidic pH, the emulsion stability increased with the increase in NaCl concentration but decreased at pH 7.0 and 9.0. Generally, at other pH ranges, the emulsion stability was decreased with increased heating temperature. The surface hydrophobicity showed the highest value at pH 2.0 and the lowest value at pH 11.0. As NaCl concentrationed, the surface hydrophobicity decreased at acidic pH. The NaCl concentration had no significant effects on surface hydrophobicity at pH 7.0, 9.0 except for the highest value observed at 0.8 M and 0.4 M. At all pH ranges, the surface hydrophobicity was increased, when the temperature increased. The foam capacity decreased, with increased in pH value. At acidic pH, the foam capacity was decreased with the increased in NaCl concentration. The highest value was observed upon adding 0.2 M or 0.4 M NaCl at pH 7.0 and 9.0. Heat treatments of $60^{\circ}C$ and $40^{\circ}C$ showed the highest foam capacity values at pH 2.0 and 4.5, respectively. At pH 7.0 and 9.0, the foam capacity decreased with the increased in temperature. The foam stability was not significantly related to different pH values. The addition of 0.4 M NaCl at pH 2.0, 7.0 and 9.0 showed the highest stability and the addition of 1.0 M at pH 4.5 showed the lowest. The higher the heating temperature, the lower the foam stability at pH 2.0 and 9.0. However, the foam stability increased at pH 4.5 and 7.0 before reaching $80^{\circ}C$.

• 대한화학회지
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• 제39권5호
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• pp.364-370
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• 1995

비산화-환원 금속인 Ga(III), In(III), TI(III)을 포함하는 금속 포르피린을 촉매제로 NaOCl을 산화제로 하여 올레핀의 촉매적 산화반응을 $CH_2Cl_2$에서 연구하였다. 포르피린은 $(p-CH_3O)TPP,\;(p-CH_3)TPP,\;TPP,\;(p-F)TPP,\;(p-Cl)TPP $그리고 $(F_20)TPP$를 사용하였다. 올레핀은 $(p-CH_3O)-,\;(p-CH_3)-,\;(p-H)-,\;(p-F)-,\;(p-Cl)-,\;(p-Br)styrene$ 그리고 cyclopentene, cyclohexene을 사용하였다. 올레핀 산화반응에서 기질의 전환율(%)은 금속 포르피린 및 기질의 치환기 효과와 중심 금속이온 성질에 따라 고찰하였다. TPP 치환기에 따른 전환율의 변화는 $p-CH_3O$ < $p-CH_3$ < H < p-F < p-Cl 순서로 증가하였다. 이러한 증가는 TPP의 $4{\sigma}$값의 증가 순서와 일치하였다. 기질의 치환기에 따른 전환율의 변화는 $p-CH_3O$ > $p-CH_3$ > H > p-Cl > p-Br 순서로 치환기의 ${\sigma}^+$값이 증가할수록 오히려 감소하였다. 올레핀의 산화 반응에서 In(III)-, Tl(III)-포르피린은 Ga(III)-포르피린에 비하여 높은 촉매 활성을 나타내었다.

• 한국축산식품학회지
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• 제25권3호
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• pp.340-343
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• 2005

SLM을 이용한 short peptide의 분리를 목적으로 donor phase의 pH 및 acceptor phase의 염농도, membrane의 carrier 농도 차에 따른 peptide의 이동속도를 확인한 결과는 다음과 같다. 즉, pH 7.0 이하에서는 acceptor phase의 NaCl 농도나 carrier 농도에 상관없이 Gly-Tyr의 이동속도는 거의 영향을 끼치지 않았고, pH 7.0 이상에서는 이동속도가 급격히 증가함을 알 수 있었다. 그리고 Aliquat가 $8\%$ 함유된 D-SLM과 $20\%$ 함유된 H-SLM의 경우 Gly-Tyr의 이동속도는 H-SLM이 D-SLM보다 pH 9.0, 0.25 M NaCl 용액에서는 약 3배, pH 8.0, 1.0 M NaCl용액에서는 10배 정도 빠르게 이동하였다. 또한 H-SLM에서 acceptor phase의 NaCl 농도가 1.0 M 인 경우 0.25 M에 비해 10배 정도 이동속도가 빠른 것으로 나타났다. 따라서, short peptide인 Gly-Tyr의 SLM을 이용한 추출에서 donor phase의 pH 7.0 이상, carrier 농도가 높은 H-SLM 사용, acceptor phase의 염 농도가 높을수록 이동속도가 빠른 것으로 나타났다.