• 한국식품영양과학회지
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• 제32권8호
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• pp.1278-1284
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• 2003

본 연구에서는 김 분말을 첨가하여 기능성 스폰지 케이크를 제조하였을 때의 반죽특성 및 제품의 물리화학적 변화와 상품화 가능성을 조사하였다. 김 스폰지 케이크의 수분함량은 대조구와 김 분말 2,4,6% 첨가시는 차이를 나타내지 않았으나, 8 및 10% 첨가시에는 증가하였으며, 단백질함량, 회분함량도 각각 유의적으로 증가하였다. 비중은 김의 첨가량이 증가할수록 증가하였으며, 김분말 10% 첨가시에는 0.674로서 케이크의 부피가 크게 감소함을 알 수 있었다. 무기질은 Ca와 Na 성분이 가장 많았다. Crust의 L, a, b값은 모두 대조구에 비하여 감소하였으며, crumb의 L과 b값도 유의 적으로 감소하였다. 유리아미노산의 함량은 김분말 첨가량이 증가함에 따라 높게 나타났으며, L-glutamic acid, L-alanine, L aspartic acid 및 L-leucine등의 순으로 검출되었다. 경도(hardness), 탄력성(springiness), 응집성(cohesiveness), 점성(gumminess), 씹힘성(chewiness), 복원성(resilience)은 김분말 첨가량이 증가할수록 높은 값을 나타내었고, 스폰지 케이크의 외관은 작아졌으며, 주사현미경 관찰 결과 기공이 작아지고 큰 입자의 air cell이 나타났다 또한 부착성, 냄새, 입에서의 느낌, 촉촉함 및 종합적인 관능검사 항목으로 보아 스폰지 케이크의 김분말 최적 첨가량은 2%가 적당하였다.

• 한국식품영양학회지
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• 제30권3호
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• pp.578-590
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• 2017

An agricultural waste, pomegranate (Punica granatum L.) peel is known to be rich in total phenolics, which are flavonoids having strong antioxidant effects. In this study, pomegranate peel sponge cakes were prepared with varying ratios of freeze dried pomegranate peel powder (0, 1, 3, 5, 7% (w/w)) to examine their effect on quality characteristics, retrogradation and antioxidant activities. The specific gravity and moisture contents of 3, 5, and 7% pomegranate peel powder showed higher values than the control and 1% group. Addition of pomegranate peel powder increased the batter yield, while there was a significant decrease in baking loss. Increasing pomegranate peel powder content significantly decreased the lightness (L) (from 75.03 to 57.04) and pH values, whereas redness (a), yellowness (b) and ${\Delta}E$ were increased. Increasing concentration of the peel powder also increased the hardness and chewiness, while the springiness and cohesiveness decreased. Considering the Avrami equation, Avrami exponene (n) decreased from 1.8055 (control) to 0.9199 (7% pomegranate peel powder). Time constant (1/k) was lowest in control (at 17.64) and highest in the 7% group (39.84). Total polyphenol, flavonoid content, DPPH and ABTS radical scavenging activities significantly increased with increments in the content of pomegranate peel powder. A sensory evaluation by the 7-point scaling method showed that the sponge cake containing 7% pomegranate peel powder had the highest scores in color, flavor, sweetness, chewiness and overall acceptability. Hence, it is considered that sponge cake supplemented with 7% pomegranate peel powder is the most appropriate for quality characteristics, retrogradation and antioxidant activities.

• 한국식품영양학회지
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• 제23권3호
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• pp.419-427
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• 2010

The focus of the current study was to investigate the physicochemical properties of a corn starch-sponge matrix prepared at a low concentration below gel forming by freeze-drying. The effect of variables(starch concentration, heating temperature, and heating hold time) on the physicochemical properties of the samples was analyzed by response-surface methodology. Regression models on the properties of samples such as hardness, springiness, and water solubility index(WSI) showed high correlation coefficients(r>0.95) and significant F values, but regression models for the other properties(swelling power, apparent viscosity, reducing sugar content, and digestibility) showed them to have relatively low significance. Sample hardness of sample showed the highest value at condition of $90^{\circ}C$ and 5%, whereas springiness was at a maximum at $130^{\circ}C$ and 5%. Also, at 1% of starch concentration, mechanical properties were greatly decreased as the relative humidity increased, compared with the 3% and 5%, especially in the hardness of samples. The WSI showed an increasing trend with heating temperature regardless of starch concentration. Overall, the physicochemical properties of freeze-dried corn starch-sponge matrix were influenced much more by starch concentration and heating temperature than by heating hold time. The results of this study show that the basic properties of freeze-dried corn starch-sponge matrix can be used for the specific food applications or as a functional material for its stability.

• 한국식품조리과학회지
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• 제23권1호통권97호
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• pp.70-77
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• 2007

The study was conducted to evaluate the physicochemical and sensory characteristics of sponge cake with different amounts of ${\beta}$-glucan, 2%, 4% and 6%. Addition of ${\beta}$-glucan did not affect the texture property of batter in terms of springiness, cohesiveness, gumminess and hardness. The volume of the sponge cake was significantly decreased in only 6% ${\beta}$-glucan added group, compared to the control. The pH, height, weight and moisture content of the cake were not significantly different between the control and ${\beta}$-glucan added groups. Lightness and yellowness of the cake crust were the highest in the 4% ${\beta}$-glucan group, while redness was decreased with increasing ${\beta}$-glucan content. The color of the cake crumb was not significantly different between the control and ${\beta}$-glucan group, and nor were the texture properties and sensory quality of the sponge cake. These study results show that the addition of ${\beta}$-glucan up to 4% did not affect the quality of sponge cake.

• 한국식품조리과학회지
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• 제23권1호통권97호
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• pp.41-49
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• 2007

The substitution effects of whey protein isolate(WPI) for egg in the preparation of sponge cake were determined by objective and subjective tests. Milk whey is drained from milk curd as a by-product of cheese manufacture. Whey protein is known as a good nutritional source and a functional material for many processed foods, especially baked goods. WPI contains above 90% whey protein. The specific gravity and viscosity of sponge cakes tend to be affected by WPI substitution. The cooking loss of sponge cakes with WPI substituted for egg(abbreviated as WPI cake) during oven baking was smaller than that made with egg(abbreviated as egg cake) and the specific loaf volume of WPI cake was larger than that of egg cake. The number of pores was highly increased and the size of pores was more uniformly and finely distributed in the cross section of WPI cake than those of egg cake, as observed by scanning electron microscopy(SEM). The hardness, gumminess and chewiness of WPI cake made with 10-20% WPI substitution were the lowest among all the tested cakes, including egg cake, thereby confirming the considerable improvement in their cake qualities. By the results of sensory evaluation, appearance, pore uniformity, softness, chewiness, moistness, flavor, mouth feeling, and overall acceptability of 10-20% WPI substitute cakes were evaluated as being significantly superior to those of all other cakes(p<0.05). These results support the better physicochemical characteristics and sensory evaluations of sponge cake prepared with 10-20% of WPI substitution for egg.

• 전기화학회지
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• 제27권1호
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• pp.47-54
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• 2024

본 연구에서는 유황의 절연 특성 및 리튬 폴리 설파이드 용출로 인해 전지 수명 저하를 최소화하기 위해 ZIF67/rGO를 사용하였다. rGO로 포장이 된 ZIF67는 탄소 스펀지 내에 공간을 더 많이 만들어주며, 다량의 유황을 보관할 수 있다. 유황@ZIF67/rGO 복합체를 합성하고, 스펀지 형태로 제조함으로써 유황의 담지 능력을 향상시켰다. 그 결과로서 높은 초기용량을 보였으며, 약 1093 mAh g^-1의 값을 나타내며 100사이클 후에 84%의 용량유지율을 보임을 확인하였다. 코발트와 탄소의 복합화를 통하여 유황과의 상호작용이 높아 ZIF67/rGO는 리튬유황전지의 양극 활물질인 유황을 담지하는 담지체로서의 높은 성능을 나타남을 확인하였으며, 높은 초기용량과 용량유지율이 개선되었음을 확인하였다.

• Natural Product Sciences
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• 제21권4호
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• pp.289-292
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• 2015

Intensive chemical investigation of Korean marine sponge Spongia sp. has led to the isolation of two new scalaranes. The planar structures of the new compounds 1 and 2 were determined through 1D and 2D NMR spectral data analysis, while the relative stereochemistry of the compounds was determined based on the analysis of $^1H-^1H$ coupling constants and NOESY spectroscopic data. Compounds 1 and 2 did not display any significant biological activities on farnesoid X-activated receptor (FXR) in co-transfection assay.

• Journal of Nutrition and Health
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• 제36권4호
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• pp.344-351
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• 2003

The purpose of this study was to elucidate effects of fructooligosaccharide on gastrointestinal tract and blood lipids of rats when this was supplied as purchased condition or oligosaccharide containing sponge cake. Male Sprague-Dawley rats were assigned to one of 3 treatments 1) control diet 2) 7.5% fructooligosaccharide containing diet (FOS diet) 3) lyophilized sponge cake powder containing diet (FOS-C diet). The sponge cake was made with fractooligosaccharide which replaced 40% of its surose, and the final concentration of fructooligosaccharide in FOS-C diet was 7.5%. Cecal and fecal water contents, amount of cecal content, and cecal wall weight were higher from fructooligosaccharide consumption, whereas total gut transit time was longer in rats consuming fructooligosaccharide compared with those fed control diet. Cecal and fecal pH were lower in FOS and FOS-C groups than in control group. Total cecal SCFA pools were higher from ingesting fructooligosaccharide containing diets compared with control diet. Serum triglyceride levels were lower in rats fed FOS and FOS-C diet than those fed control diet, while serum cholesterol levels were unaffected by treatment. Therefore the effects of fructooligosaccharide in sponge cake on serum lipids and gastrointestinal tract were similar to those of intact fructooligosaccharide. Also, adding 7.5% of FOS accompanied diarrhea symptom which suggests some precaution are needed when using FOS.

• 동력기계공학회지
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• 제16권1호
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• pp.24-29
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• 2012

Recently, in the movie theater, the special chair is installed to maximize the viewing effect of movies. It is structured to convey a vibrational stimulus to a specially-designated parts of human body by attaching a vibration transducer to a existing theater chair. This paper describes the analysis of the vibration transfer characteristic of a foaming sponge seat for the design of the special chair. We could not apply the structural analysis S/W because it is difficult to obtain the mechanical properties and damping coefficients of the various type sponges. And then we computed the transfer functions by the global curve fitting program based on experimental modal analysis. The experimental response results comparatively coincide with those by the global curve fitting program. We also could obtain the natural frequencies, the modal damping coefficient ratio, the modal vectors and the whole transfer functions. Therefore we could analyze the dynamic characteristic for design of foaming sponge seat.

• Journal of Microbiology and Biotechnology
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• 제19권3호
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• pp.229-237
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• 2009

Among 12 marine bacterial strains from the China coast that exhibited interesting bioactivity (positive for both antimicrobial and cytotoxic activities), only four strains, namely, NJ6-3-1, NJ6-3-2, NB-6, and YTHM-17, had a KS domain or A domain when screened for PKS and NRPS genes using a PCR. Interestingly, two of these strains belonging to Pseudoalteromonas and associated with the marine sponge Hymeniacidon perleve were positive for both PKS and NRPS, whereas the other two strains of Pseudoalteromonas did not have a PKS or NRPS gene. A molecular phylogeny analysis and DGGE analysis of the Pseudoalteromonas sp. indicated that they had a specific affinity with the host marine sponge Hymeniacidon perleve. Furthermore, an analysis of a partial sequence of Pseudoalteromonas sp. NJ6-3-2 isolated from the marine sponge Hymeniacidon perleve obtained from genomic walking using a computational approach indicated a relatively complete PKS module including auxiliary domains (DH, KR, and Cy).