• Korean Journal of Food Science and Technology
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• v.52 no.6
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• pp.641-648
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• 2020

The objective of this study was to optimize the mixing ratio of mixed bean protein concentrate (MBPC) and to improve the quality of sausage analogues. Soybean (Glycine max MERR), mung bean (Phaseolus radiatus L.), red bean [Vigna angularis (Wild.)], and pea (Pisum sativum L.) were mixed and processed to produce a MBPC, which was used to make a sausage analogue. The protein, moisture, and carbohydrate content were significantly (p<0.05) different among the samples. A significant (p<0.05) improvement was observed in textural properties (hardness, gumminess, and chewiness), cooking loss, frying loss, and emulsion stability of the sausage analogue. This study suggested the possibility of attaining high-quality sausage analogues and partial sausage analogues using MBPC, which could serve as a potential ingredient in meat analogues.

• Asia-pacific Journal of Multimedia Services Convergent with Art, Humanities, and Sociology
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• v.6 no.12
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• pp.513-522
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• 2016

The importance of the national reseach and development project has been increased since the global financial crisis for overcoming the world economic recession and responding the threatens of the global competitiveness. As the budgets are increased and the size of the tasks is enormous, the government often requests high-level audits and data for the transparent management of research expenses. As a result, the researchers who have to concentrate on the original research work spend much time in administrative processing, government audit, and responding to the demand data than the time to concentrate on the research work. It is absolutely necessary to have a system that can integrally manage R & D projects from a company-wide point of view in order for researchers to work efficiently and concentrate on the original research. Korean government has increased the investment for the national R&D, and therefore the size of R&D projects has become more larger. Therefore, this study attempts to present a standardized management process and system establishment direction for the efficient management of research and development project and to study the success factor of system establishment for the successful execution of project and the project management plan by the case study.

• Resources Recycling
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• v.32 no.2
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• pp.3-11
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• 2023

The aim of this study was to develop a physical treatment method for obtaining iron concentrate with a grade higher than 60% from slag generated in the Waelz Kiln (WK) process. The size of the WK slag used in this work was several millimeters, with T-Fe and ZnO contents of 40.24% and 1.03%, respectively. The slag samples were pulverized in a laboratory rod mill for various grinding times, followed by a magnetic separation test under a low magnetic intensity of 0.05 T initially. The results showed that the highest iron grade was obtained from samples with a grinding time of 10 min. Additionally, for a grinding time of 20 min, the highest grade and recovery ratios were achieved at a magnetic intensity of 0.8 T. Based on these findings, the optimal physical treatment process proposed in this study resulted in iron concentrates with a grade of 61.34% and an enrichment ratio of 1.52.

• Resources Recycling
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• v.3 no.2
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• pp.17-23
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• 1994

The dissolution of gold and silver from concentrate was studied with acidic thiourea solution. The results showed that the gold and silver extraction was severely affected by concentration of thiourea and oxidant, pulp density, etc. Especially, oxidant such as ferric ions enhanced the leching rate of gold and silver. High concentration of ferric ions, however, dissolved the sulfide ore to form electrochemically passive layer on the surface of ore particles, which caused the precious metal not to be leached out from the ore. The use of $SO_2$could not effectively enhance the recovery of precious metal but reduce to some extent the consumption of thiourea. The leaching of gold and silver was achieved with recovery more than 90% and 80%, respectively, under the following conditions; Thiourea conc. :0.4M Oxidant : None $H_2SO_4$ conc. : 0.5M Pulp density : <10% Leaching time :4 Hrs Potential :250mV The Thiourea was consumed about 10% in comparison with its initial concentration.

• Journal of Microbiology and Biotechnology
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• v.25 no.12
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• pp.2082-2089
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• 2015

Avian beta-defensin 9 (AvBD9) is a small cationic peptide consisting of 41 amino acids that plays a crucial rule in innate immunity and acquired immunity in chickens. Owing to its wide antibacterial spectrum, lack of a residue, and failure to induce bacterial drug resistance, AvBD9 is expected to become a substitute for conventional antibiotics in the livestock and poultry industries. Using the preferred codon of Pichia pastoris, the mature AvBD9 peptide was designed and synthesized, based on the sequence from GenBank. The P. pastoris constitutive expression vector pGHKα was used to construct a pGHKα-AvBD9 recombinant plasmid. Restriction enzyme digestion was performed using SacI and BglII to remove the ampicillin resistance gene, and the plasmid was electrotransformed into P. pastoris GS115. High-expression strains with G418 resistance were screened, and the culture supernatant was analyzed by Tricine-SDS-PAGE and western blot assay to identify target bands of about 6 kDa. A concentrate of the supernatant containing AvBD9 was used for determination of antimicrobial activity. The supernatant concentrate was effective against Escherichia coli, Salmonella paratyphi, Salmonella pullorum, Pseudomonas aeruginosa, Enterococcus faecalis, and Enterobacter cloacae. The fermentation product of P. pastoris carrying the recombinant AvBD9 plasmid was adjusted to 1.0 × 10⁸ CFU/ml and added to the drinking water of white feather broilers at different concentrations. The daily average weight gain and immune organ indices in broilers older than 7 days were significantly improved by the AvBD9 treatment.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.2
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• pp.63-71
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• 1995

Defatted sesame flour is the by-products obtained after oil extracting process. Although this flour has high quality and quantity of protein its use is limited only for animal feed and fertilization. Sesame seeds contain antinutrients such as oxalate, phytate and phenol compounds and these compounds lower their nutritive value. recently, ultrafiltration(UF) has been used to concentrate protein from various food sources. This study was carried out to examine the effects of UF with different membrane pore size on the components of sesame protein concentrates including antinutrients and to compare with that of conventional acid-precipitated sesame protein isolate. The protein contents of sesame protein concentrates prepared by JF using 10K, 30K, 100K were 84.2%, 82.7%, 76.4% and the protein yields were 36.44%, 34.69, 31.43% and the protein contents was 88.7% Alkali extraction process at pH 9.0 followed by UF technique reduced oxalate and phytate content. There were 85% and 94% reduction of oxalate and phytate content by UF with membrane pore size of 100K daltons, respectively. However, the content of total phenol compounds was not reduced by this method. About 99% of calcium and 50% of zinc were removed by UF with membrane of 100K daltons. total essential amino acid contents of sesame protein concentrates prepared by UF were decreased slightly when compared with acid-precipitated sesame protein concentrate.

• Journal of Dairy Science and Biotechnology
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• v.31 no.2
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• pp.109-125
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• 2013

Recently, functional foods and bioactive components in foods have drawn the attention and interest of food scientists, nutritionists, health professionals, and general consumers. Bioactive whey protein is a highly concentrated milk serum isolate or concentrate, which is high in protein (80~90% protein by weight), carbohydrate- and sugar-free, and nonfat or very low in fat. Bioactive whey protein enhances both healthy and deficient immune systems. In general, ultrafiltered whey protein contains various whey protein concentrate peptides, which could be used for manufacturing probiotics added to health beverages. Hence, the objective of this paper was to review the published literature on research of new functionally improved health beverages using various bioactive components extracted from milk and dairy products.

• Korean Membrane Journal
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• v.7 no.1
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• pp.28-33
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• 2005

The feasibility of producing sulfuric acid and ammonia water from ammonium sulfate was investigated by an integrated process including ammonia stripping (AS) and electrodialysis with bipolar membrane (EDBM). It was suggested that the production of sulfuric acid using ammonia stripping-electrodialysis with bipolar membrane (ASEDBM) was effective in obtaining high concentration of sulfuric acid compared with EDBM alone. AS was carried out over pH 11 and within the range of temperatures, $20^{\circ}C{\~}60^{\circ}C$. Sodium sulfate obtained using AS was used as the feed solution of EDBM. The recovery of ammonia increased from $40\%$ to $80\%$ at $60^{\circ}C$ due to the increased mobility of ammonium ion. A pilot-scale EDBM system, which is composed of two compartments and 10 cell pairs with an effective membrane area of $200 cm^2$ per cell, was used for the recovery of sulfuric acid. The performance was examined in the range of 0.1 M${\~}$1.0 M concentration of concentrate compartment and of $25 mA/cm^2{\~}62.5 mA/cm^2$ of current density. The maximum current efficiency of $64.9\%$ was obtained at 0.1 M sulfuric acid because the diffusion rate at the anion exchange membrane decreased as the sulfuric acid of the concentrate compartment decreased. It was possible to obtain the 2.5 M of sulfuric acid in the $62.5 mA/cm^2$ with a power consumption of 13.0 kWh/ton, while the concentration of sulfuric acid was proportional to the current density below the limiting current density (LCD). Thus, the integrating process of AS-EDBM enables to recover sulfuric acid from the wastewaters containing ammonium sulfate.

• KSBB Journal
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• v.16 no.4
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• pp.426-429
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• 2001

To utilize sardine protein more effectively, fish meat paste products mixing sardine protein concentrate with pollack frozen meat paste at the ratio 0%, 15%, 20% and 25% were produced, and the change of firmness, sensory evaluation and the properties of amino and fatty acid were investigated. The quantity of sardine protein and it was almost gushed out around one hour at 100$\^{C}$. The firmness of the meat paste product was found as 0.54% and was better when the concentrated sardine protein was added at the ratio 15% and it was much higher than just that of pollack meat paste. In that case, total amino acid was the highest as 90.701 mg/g from the point of view of the amino acid composition. In terms of the fatty acid composition, unsaturated fatty acid of raw and boiled sardine was 61,8634% and 61.9384% each. We could find out that the high value of C$\_$20:5/ and C$\_$22:6/ of raw sardine was 7.2931% and 27.7843%, respectively.

• Journal of the Korean Society of Food Culture
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• v.29 no.3
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• pp.278-285
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• 2014

This study investigated the quality characteristics of fermented wines using a selected strain to obtain basic data on sugar-free tomato wine production. Alcohol content of the tomato and commercial wine was 8.2~12.9%, whereas tomato wine showed a relatively low alcohol content of 8.2%. For total phenol content, Chile wine showed the highest value of 162.89 mg/100 g, followed by persimmon wine at 122.33 mg/100 g. Tomato wine showed a relatively high total phenol content of 96.57 mg/100 g. In all sections, xylose was not detected, although there were differences in free sugars depending on each product. Acetic and citric acid contents were highest in tomato wine, and the six kinds of commercial wine and tomato wine showed acetic acid content of 800.6 mg/100 g and citric acid content of 1,064.4 mg/100 g. The total free amino acid content was 100.63 mg/100 g in tomato wine, which was 2~3 times higher compared to that in commercial wine ($26.33{\pm}52.15mg/100g$).