• 한국환경농학회지
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• 제17권3호
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• pp.234-238
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• 1998

Anaerobic degradation characteristics of dewatered liquid of household food waste including methane conversion efficiency and degradation kinetics were studied in an anaerobic batch reactor of 5 L volume. The ultimate methane production for dewatered liquid of household food waste tested was over 0.31L $CH_4/L{\cdot}dewatered$ liquid of household food waste. The kinetic constant of dewatered liquid of household food waste tested was $0.223d^{-1}/L$. The kinetic behavior of anaerobic degradation was described as a first order series reaction. The determinant of rate-limiting step(DR) that is balanced out from the rates of reaction steps was defined by the logarithmic difference of the maximum acidification rate and the maximum methanation rate. Anaerobic degradation characteristics of organic materials were evaluated by the value of DR. The DR of dewatered liquid of household food waste tested was 1.17.

• Food Science and Biotechnology
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• 제18권6호
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• pp.1404-1410
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• 2009

Chestnut flours (CFs) were produced from 3 chestnut samples (Aydin, Kutahya, and Bursa) by 2 different methods (boiled and oven-dried: BOD-CF and freeze-dried: FD-CF). Functional properties and effects of CF addition (10, 20, and 30%) on the qualities of regular and low-fat cookie were investigated. The freeze drying significantly increased water solubility of CFs but decreased their water binding capacity. The emulsion capacity and stability of FD-CFs were higher than those of BOD-CFs. At pH 4, 6, 8, and 10 FD-CFs had better gelation properties. Spread ratio (SR) values of BOD-CF supplemented regular or low-fat cookies decreased with increasing CF levels. Hardness values of CF supplemented regular cookies were generally lower compared to control. SR and hardness values of FD-CF supplemented cookies were higher than those of BOD-CF supplemented ones. Surface colors of the cookies were darker with FD-CF addition as compared to BODCF addition. In low-fat cookies, the sample supplemented with 10% Kutahya FD-CF had the highest taste-flavor value. FDCF supplementation generally resulted in higher appearance and taste-flavor scores than BOD-CF supplementation in cookies.

• 한국포장학회:학술대회논문집
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• 한국포장학회 2006년도 정기총회 및 추계학술발표대회
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• pp.127-132
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• 2006

건강기능성 식품으로 각광을 받고 있는 키위과일의 건조 중 유효성분의 손실을 최대한 줄일 수 있는 진공동결건조법을 이용하여 키위과일을 동결건조하고 생키위, 동결건조키위 및 해동공정을 거친 해동키위를 시료로 하여 텍스츄어와 수분함량의 변화를 조사연구 하였다. Freeze Drying Kiwi는 생Kiwi보다 수분함량이 크게 감소되어 텍스츄어(hardness, firmness, stiffness) 수치가 전체적으로 매우 높게 나타났으나, 해동(Re-Hydration Kiwi)시킨 경우에는 텍스츄어가 생키위의 $1.2{\sim}l.3$배 정도로 나타나 동결건조법으로 건조하면 키위의 복원성이 매우 좋은 것으로 나타났다. 키위는 동결건조에 의해 수분함량이 크게 줄어 식품의 부패요소 중 중요요소인 수분활성도(Aw; Water Activity)가 크게 낮아져 식품의 원형이 비교적 그대로 유지되면서 유통기한(Shelf life)이 크게 연장되는 것을 알 수 있었다.

• 한국미생물·생명공학회지
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• 제48권2호
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• pp.138-147
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• 2020

Various microorganisms play important roles in food fermentation, food spoilage, and agriculture. In this study, the biotype of 54 yeast and bacterial strains having high potential for utilization in food and agriculture, including Candida spp., Lactobacillus spp., and Acetobacter spp., were characterized by matrix-assisted laser desorption/ionization time-of flight mass spectrometry (MALDI-TOF MS). This characterization using a fast and robust method provides much-needed information on the selected microorganisms and will facilitate effective usage of these strains in various applications. Importantly, the unique protein profile of each microbial species obtained from this study was used to create a database of fingerprints from these species. The database was validated using microbial strains of the same species by comparing the mass spectra with the created database through pattern matching. The created reference database provides crucial information and is useful for further utilization of a large number of valuable microorganisms relevant to food and agriculture.

• Molecules and Cells
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• 제45권9호
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• pp.649-659
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• 2022

A long-term energy nutritional imbalance fundamentally causes the development of obesity and associated fat accumulation. Lysosomes, as nutrient-sensing and lipophagy centers, critically control cellular lipid catabolism in response to nutrient deprivation. However, whether lysosome activity is directly involved in nutrient-induced fat accumulation remains unclear. In this study, worm fat accumulation was induced by 1 mM glucose or 0.02 mM palmitic acid supplementation. Along with the elevation of fat accumulation, lysosomal number and acidification were also increased, suggesting that lysosome activity might be correlated with nutrient-induced fat deposition in Caenorhabditis elegans. Furthermore, treatments with the lysosomal inhibitors chloroquine and leupeptin significantly reduced basal and nutrient-induced fat accumulation in C. elegans. The knockdown of hlh-30, which is a critical gene in lysosomal biogenesis, also resulted in worm fat loss. Finally, the mutation of aak-2, daf-15, and rsks-1 showed that mTORC1 (mechanistic target of rapamycin complex-1) signaling mediated the effects of lysosomes on basal and nutrient-induced fat accumulation in C. elegans. Overall, this study reveals the previously undescribed role of lysosomes in overnutrition sensing, suggesting a new strategy for controlling body fat accumulation.

• Applied Biological Chemistry
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• 제38권4호
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• pp.334-339
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• 1995

마늘의 저장성을 향상시키기 위한 연구의 일환으로 수확 후 예건처리가 마늘의 품질특성 및 저장성에 미치는 영향을 조사하였다. 예건 방법으로는 30, 40 및 $50^{\circ}C$에서 열풍으로 1일 24시간 연속 예건하는 방법과 1일 9시간 건조하고 15시간 방치하는 불연속 예건방법을 적용한 결과, 예건기간이 비교적 짧고 pyruvate 및 thiosulfinate 함량의 감소가 적은 $40^{\circ}C$에서 7일간 실시하는 불연속 예건방법과 $30^{\circ}C$에서 6일간 건조하는 연속예건 방법이 적절하였다. 또한 예건처리 결과 저장 6개월후 부패율은 무처리구에 비하여 50%정도 감소하였으나 중량 감소율은 더 높게 나타났으며, 발아율은 큰 차이가 없었다.

• Journal of Microbiology and Biotechnology
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• 제3권2호
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• pp.73-77
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• 1993

The nucleotide sequence of Bacillus sp. bacteriolytic enzyme gene, lytP and its flanking regions were determined. A unique open reading frame for a protein of Mw. 27, 000, and a putative terminator sequence, were found behind a concensus ribosome binding site located 8 nt upstream from ATG start codon. The primary amino acid sequence deduced from nucleotide sequence revealed a putative protein of 255 amino acid residues with an Mw. of 27, 420. No significant homology could be found between the amino acid sequence of Bacillus sp. bacteriolytic enzyme and that of other cell wall hydrolases.

• Fisheries and Aquatic Sciences
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• 제25권3호
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• pp.140-150
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• 2022

A method of ultrahigh performance liquid chromatography coupled to high resolution mass spectrometry (UPLC-HRMS) was established for characterization of the lipid profile of Skipjack tuna. Over 300 lipid molecular species were identified through cross-acquisition in both positive and negative ion mode. Phospholipids (PLs) were dominant in Skipjack tuna. Lysophosphatidylethanolamine (LPE), phosphatidylethanolamine (PE), lysophosphatidylcholine (LPC) and phosphatidylcholine (PC) were the main lipid molecular species in PLs, accounting for 89.24% of the total PLs. The ratio of sphingolipids (SLs) and glycerolipids (GLs) were considerable, accounting for 12.30% and 13.60% of the total lipids respectively. Ceramide (Cer) was the main lipid molecular species of SLs, accounting for 64.96% of total SLs, followed by sphingomyelin (SM), accounting for 25.45% of total SLs. Ether diglycerides (ether DG) were the main lipid molecular species of GLs (97.83%). The main fatty acids (FAs) are unsaturated fatty acids (UFAs) in Skipjack tuna. Besides, a new FAs class branched fatty acid esters of hydroxy fatty acids (FAHFA) was detected, together with the FA. The active lipids identified in this study can be used to evaluate the nutritional value of Skipjack tuna.

• 산업식품공학
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• 제14권1호
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• pp.21-26
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• 2010

C-Reactive protein (CRP), which is an 118 kDa pentameric protein, was secreted by the liver is an important biomarker for coronary disease, hypertension and inflammation. In this study, a method for CRP detection exploiting quantum dot (Qdot)-antibody conjugate was developed according to an indirect-competitive immunosensing protocol. For this purpose, a streptavidin-bound $Qdot_{605}$ was linked with a separately prepared biotinylated monoclonal antirat CRP antibody to produce a Qdot-antibody conjugate. The immunosensing was performed at 0.1 and 20 nM of the coating antigen and conjugate, respectively. The current method was found very sensitive in CRP detection, judging from the concentration-dependent fluorescence emission.

• 한국축산식품학회지
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• 제39권1호
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• pp.23-34
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• 2019

Fat reduction in the formulation of cheese emulsion causes problems in its flowability and functional characteristics during spray-dried cheese powder production. In order to eliminate these problems, the potential of using microparticulated whey protein (MWP) in cheese emulsions was examined in this study. Reduced-fat white-brined cheese emulsions (RF) with different dry-matters (DM) (15%, 20%, and 25% excluding emulsifying salt) were produced using various MWP concentrations (0%-20% based on cheese DM of emulsion). Their key characteristics were compared to full-fat cheese emulsion (FF). MWP addition had no influence on prevention of the phase separation observed in the instable group (RF 15). The most notable effect of using MWP was a reduction in apparent viscosity of RF which significantly increased by fat reduction. Moreover, increasing the amount of MWP led to a decrease in the values of consistency index and an increase in the values of flow behavior index. On the other hand, using high amounts of MWP made the emulsion more liquid-like compared to full-fat counterpart. MWP utilization also resulted in similar lightness and yellowness parameters in RF as their full-fat counterparts. MWP in RF increased glossiness and flowability scores, while decreased mouth coating scores in sensory analyses. Fat reduction caused a more compact network, while a porous structure similar to FF was observed with MWP addition to RF. In conclusion, MWP showed a good potential for formulation of reduced-fat cheese emulsions with rheological and sensorial characteristics suitable to be used as the feeding liquid in the spray drying process.