• 멤브레인
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• 제31권6호
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• pp.417-425
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• 2021

고용량 배터리에 대한 요구가 증가에 따라 기존 음극재보다 높은 용량(3,860 mAh/g)과 낮은 전기화학적 전위(-3.040 V)를 갖는 리튬 금속 기반 음극재에 대한 연구가 활발하게 이루어지고 있다. 본 연구에서는 수열 합성을 통해 제작된 아나타제(anatase) 타입의 TiO₂ 나노 입자 기반한 PVdF-HFP/TiO₂ 복합체를 리튬 금속 음극의 계면 보호층으로 적용하였다. 결정구조 및 형상 분석을 통해 유/무기-리튬 나노복합체 박막의 형성을 확인하였다. 또한, 전지화학 테스트(사이클 테스트 및 전압 프로파일)를 통해 리튬 금속 음극의 전기화학 성능 은 복합체 보호막이 TiO₂ 10 wt%, 코팅 두께 1.1 ㎛의 조건에서 가장 개선된 전기화학적 성능(콜롱 효율 유지: 77 사이클 동안 90% 이상) 발현을 확인하였다. 이를 통해, 처리하지 않은 리튬 전극 대비 본 보호층에 의한 리튬 금속 음극의 성능 안정화/개선 효과가 검증되었다.

• BMB Reports
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• 제38권1호
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• pp.115-119
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• 2005

Replacement of valine by tryptophan or tyrosine at position $\alpha$96 of the $\alpha$ chain ($\alpha$96Val), located in the ${\alpha}_1{\beta}_2$ subunit interface of hemoglobin leads to low oxygen affinity hemoglobin, and has been suggested to be due to the extra stability introduced by an aromatic amino acid at the $\alpha$96 position. The characteristic of aromatic amino acid substitution at the $\alpha$96 of hemoglobin has been further investigated by producing double mutant r Hb ($\alpha$42Tyr$\rightarrow$ Phe, $\alpha$96Val$\rightarrow$Trp). r Hb ($\alpha$42Tyr$\rightarrow$Phe) is known to exhibit almost no cooperativity in binding oxygen, and possesses high oxygen affinity due to the disruption of the hydrogen bond between $\alpha$42Tyr and $\beta$99Asp in the ${\alpha}_1{\beta}_2$ subunit interface of deoxy Hb A. The second mutation, $\alpha$96Val$\rightarrow$Trp, may compensate the functional defects of r Hb ($\alpha$42Tyr$\rightarrow$Phe), if the stability due to the introduction of trypophan at the $\alpha$96 position is strong enough to overcome the defect of r Hb ($\alpha$42Tyr$\rightarrow$Phe). Double mutant r Hb ($\alpha$42Tyr$\rightarrow$Phe, $\alpha$96Val$\rightarrow$Trp) exhibited almost no cooperativity in binding oxygen and possessed high oxygen affinity, similarly to that of r Hb ($\alpha$42Tyr$\rightarrow$Phe). $^1$H NMR spectroscopic data of r Hb ($\alpha$42Tyr$\rightarrow$Phe, $\alpha$96Val$\rightarrow$Trp) also showed a very unstable deoxy-quaternary structure. The present investigation has demonstrated that the presence of the crucible hydrogen bond between $\alpha$42Tyr and $\beta$99Asp is essential for the novel oxygen binding properties of deoxy Hb ($\alpha$96Val$\rightarrow$Trp).

• 한국유가공학회:학술대회논문집
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• 한국유가공기술과학회 2002년도 제54회 춘계심포지움 - 우유와 국민건강
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• pp.59-60
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• 2002

Edible films such as wax coatings, sugar and chocolate covers, and sausage casings, have been used in food applications for years$^{(1)}$ However, interest in edible films and biodegradable polymers has been renewed due to concerns about the environment, a need to reduce the quantity of disposable packaging, and demand by the consumer for higher quality food products. Edible films can function as secondary packaging materials to enhance food quality and reduce the amount of traditional packaging needed. For example, edible films can serve to enhance food quality by acting as moisture and gas barriers, thus, providing protection to a food product after the primary packaging is opened. Edible films are not meant to replace synthetic packaging materials; instead, they provide the potential as food packagings where traditional synthetic or biodegradable plastics cannot function. For instance, edible films can be used as convenient soluble pouches containing single-servings for products such as instant noodles and soup/seasoning combination. In the food industry, they can be used as ingredient delivery systems for delivering pre-measured ingredients during processing. Edible films also can provide the food processors with a variety of new opportunities for product development and processing. Depends on materials of edible films, they also can be sources of nutritional supplements. Especially, whey proteins have excellent amino acid balance while some edible films resources lack adequate amount of certain amino acids, for example, soy protein is low in methionine and wheat flour is low in lysine$^{(2)}$. Whey proteins have a surplus of the essential amino acid lysine, threonine, methionine and isoleucine. Thus, the idea of using whey protein-based films to individually pack cereal products, which often deficient in these amino acids, become very attractive$^{(3)}$. Whey is a by-product of cheese manufacturing and much of annual production is not utilized$^{(4)}$. Development of edible films from whey protein is one of the ways to recover whey from dairy industry waste. Whey proteins as raw materials of film production can be obtained at inexpensive cost. I hypothesize that it is possible to make whey protein-based edible films with improved moisture barrier properties without significantly altering other properties by producing whey protein/lipid emulsion films and these films will be suitable far food applications. The fellowing are the specific otjectives of this research: 1. Develop whey protein/lipid emulsion edible films and determine their microstructures, barrier (moisture and oxygen) and mechanical (tensile strength and elongation) properties. 2. Study the nature of interactions involved in the formation and stability of the films. 3. Investigate thermal properties, heat sealability, and sealing properties of the films. 4. Demonstrate suitability of their application in foods as packaging materials. Methodologies were developed to produce edible films from whey protein isolate (WPI) and concentrate (WPC), and film-forming procedure was optimized. Lipids, butter fat (BF) and candelilla wax (CW), were added into film-forming solutions to produce whey protein/lipid emulsion edible films. Significant reduction in water vapor and oxygen permeabilities of the films could be achieved upon addition of BF and CW. Mechanical properties were also influenced by the lipid type. Microstructures of the films accounted for the differences in their barrier and mechanical properties. Studies with bond-dissociating agents indicated that disulfide and hydrogen bonds, cooperatively, were the primary forces involved in the formation and stability of whey protein/lipid emulsion films. Contribution of hydrophobic interactions was secondary. Thermal properties of the films were studied using differential scanning calorimetry, and the results were used to optimize heat-sealing conditions for the films. Electron spectroscopy for chemical analysis (ESCA) was used to study the nature of the interfacial interaction of sealed films. All films were heat sealable and showed good seal strengths while the plasticizer type influenced optimum heat-sealing temperatures of the films, 130$^{\circ}$C for sorbitol-plasticized WPI films and 110$^{\circ}$C for glycerol-plasticized WPI films. ESCA spectra showed that the main interactions responsible for the heat-sealed joint of whey protein-based edible films were hydrogen bonds and covalent bonds involving C-0-H and N-C components. Finally, solubility in water, moisture contents, moisture sorption isotherms and sensory attributes (using a trained sensory panel) of the films were determined. Solubility was influenced primarily by the plasticizer in the films, and the higher the plasticizer content, the greater was the solubility of the films in water. Moisture contents of the films showed a strong relationship with moisture sorption isotherm properties of the films. Lower moisture content of the films resulted in lower equilibrium moisture contents at all aw levels. Sensory evaluation of the films revealed that no distinctive odor existed in WPI films. All films tested showed slight sweetness and adhesiveness. Films with lipids were scored as being opaque while films without lipids were scored to be clear. Whey protein/lipid emulsion edible films may be suitable for packaging of powder mix and should be suitable for packaging of non-hygroscopic foods$^{(5,6,7,8,)}$.

• 한국식품영양학회지
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• 제10권3호
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• pp.302-308
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• 1997

양파의 일시 대량 처리가 가능한 oleoresin 가공을 시도하여 추출율과 품질 안정성을 고려한 제조조건을 검토하였다. 시료의 일반성분 조성은 수분 88.9%, 조단백질 1.97%, 조지방 0.51%, 탄수화물 8.12% 및 조회분 0.48%였고 total pyruvate 함량은 743.8$\mu\textrm{g}$/g이었다. 생채양파 액즙을 Brix 70%로 감압농축하고 남은 잔사를 ethyl alcohol로 추출.농축하여 합한 제품, 양파를 가압열처리후 동일한 방법으로 제조한 제품 및 동결건조하여 50 mesh로 마쇄시킨 양파를 ethyl alcohol로 추출.농축한 제품의 수율은 각각 7.3, 9.1 및 0.8%이었으며, 총당함량은 각각 616.4, 712.3 및 150.3mg/g으로 ethyl alcohol 추출제품은 수율과 유리당의 함량이 매우 낮았다. 그리고 overall odor intensity의 지표로서 total pyruvate 함량은 각각 1,733.7, 520.6 및 2,716.5$\mu\textrm{g}$/g으로 가압 열처리하여 추출한 제품의 경우는 열처리 과정에서 향기성분의 소실이 심하였다. 이상의 결과에서 양파 oleoresin 제조는 수율가 총당함량은 약간 낮으나 oleoresin의 품질을 크게 좌우하는 향기성분의 회수가 뛰어난 생채양파를 직접 사용하는 방법이 바람직하였다. 양파액즙 농축액과 용매추출물의 균일한 혼합을 위하여 2% PGDR(polyglycerol condensed ricinoleate)을 첨가하고 교반(10,000rpm, 30분)하여 유화시켰다. 이때 계면장력은 1.9 dyne/cm였고, 6$0^{\circ}C$에서 24시간 방치시켰을 때 유화된 emulsion 생성율은 96.2%, 유화후 원심분리(2,000$\times$G, 80분) 시켰을 때 분리되지 않는 emulsion층의 부피는 92.6%로 유화안정성이 매우 높았다. 대두유 및 참깨유에 양파 oleoresin을 1% 첨가하여 가열산화를 유도시켰을 때의 유도기간 연장효과는 0.02% BHA를 첨가한 효과에 대하여 80.8~82.2%에 해당하는 항산화 활성을 나타내었다.

• 한국재료학회지
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• 제2권6호
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• pp.408-416
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• 1992

Single-Si 기판과 poly-Si 기판에 각각 Ti을 sputter한 후 RTA 처리하여 안정한 TiS$i_2$를 형성하였다. 그 위에 Si이 1% 첨가된 Al-1% Si을 600nm sputter한 후 후속 열처리로서 400-60$0^{\circ}C$ 에서 30분간 $N_2$분위기로 furnace어닐링을 실시하였다. 이렇게 준비된 각 시편에 대하여 면저항 측정, Auger분석, SEM 사진으로 Al-1% Si/TiS$i_2$이중층 구조에서 Ti-silicide의 열적 안정성을 살펴 보았고, EDS 분석과 X-ray 회절 peak 분석을 통하여 Al-1% Si 층과 TiS$i_2$층의 반응으로 생긴 석출물의 성분과 상을 조사하였다. 이로 부터 다음과 같은 결과를 얻었다 Single-Si 기관에서 형성한 TiS$i_2$층은 Al-1% Si 층과 55$0^{\circ}C$에서 완전히 반응하여 석출물을 형성하였고, poly-Si 기판에서 형성한 TiS$i_2$층은 Al-1% Si 층과 50$0^{\circ}C$에서 완전히 반응하여 석출물을 형성하였는데 전반적으로 기판이 poly-Si인 경우가 반응이 더 잘 일어났고, 석출물의 크기도 비교적 컸다. 이는 poly-Si에 존재하는 grain boundary로 인해 poly-Si에서 형성된 Ti-silicide 층이single-Si 기관에서 형성된 Ti-silicide 층보다 불안정하기 때문으로 생각된다. EDS 분석에 의하여 석출물은 Ti, Al, 그리고 Si로 이루어진 3상 화합물이라고 추정되었고, X-ray회절 분석에 의해 석출물은 Ti, Al, 그리고 Si간의 3상 화합물인 T$i_7$A$l_5$S$i_12$로 확인되었다.