• 펄프종이기술
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• 제38권3호
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• pp.66-71
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• 2006

The objective of this study was to find in what color Hanji(Korean hand-made paper) is dyed when it is dyed with a pigment extracted from clove tree using different kinds of mordant, and how the paper is discolored and variety of strength under the condition of accelerated aging test. The results of this experiment are as follows. The Hanji dyed with aluminum acetate mordant was colored yellowish brown at pH 4.82, discoloration after aging was as much as a slight difference of color was recognized, and the decrease of strength after aging test was small. Thus, the method using aluminum acetate mordant was usable in coloring Hanji. The second most useful Hanji dyeing moth of was using distilled water and ferrous sulfate mordant, which dyed Hanji light brown at pH 6.03. However, when pigment was extracted using distilled water and copper sulfate mordant was used, discoloration was satisfactory but strength decreased too much and pale brown was obtained. Thus, this method was not usable.

• 한국축산식품학회지
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• 제37권1호
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• pp.98-104
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• 2017

The objective of this study was to determine the effects of short-term presalting on pink color and pigment characteristics in ground chicken breasts after cooking. Four salt levels (0%, 1%, 2%, and 3%) were presalted and stored for 0 and 3 d prior to cooking. Cooking yield was increased as salt level was increased. However, no significant differences in pH values or oxidation reduction potential (ORP) of cooked chicken breasts were observed. Cooked products with more than 2% of salt level had less redder (lower CIE $a^*$ value) on day 3 than on those on day 0. As salt level was increased to 2%, myoglobin was denatured greatly. Myoglobin denaturation was leveled off when samples had 3% of salt. With increasing salt levels, residual nitrite contents were increased while nitrosyl hemochrome contents were decreased. These results demonstrate that salt addition to a level of more than 2% to ground meat may reduce the redness of cooked products and that presalting storage longer than 3 d should be employed to develop a natural pink color of ground chicken products when less than 1% salt is added to ground chicken meat.

• Journal of Ecology and Environment
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• 제29권1호
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• pp.29-34
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• 2006

Three macrophytes species, that are, Phragmites australis, Zizania latifolia and Typha angustifolia were grown in mono culture in order to compare growth (relative biomass increase rate), variation of photosynthetic pigment (total chlorophyll, Chl a, Chl b and Chl a/Chl b) and effectiveness of nutriment removal in 15%o NaCl-salt solution or processed-leachate (salinity 19.6%o) from sanitary landfill sites. The relative biomass increase rate of p. australis was significantly higher than Z. latifolia and T. angustifolia. In the case of processed-leachate treatment, the relative biomass increase rates of above-part, rhizome and root of P. australiswere 178 %, 148 % and 157 %, respectively. Also, in 15%o NaCl-salt solution treatment, the relative biomass increase rates of P. australis increased as follows; 161 % (above-part), 183 % (rhizome) and 112 % (root). Total chlorophyll contents increased significantly in the leaves of P. australis and Z. latifolia grown in 15%o NaCl-salt solution and processed-leachate. Among three macrophytes, P. australis was evaluated as most effective macrophyte for the biological retreatment of processed-leachate from sanitary landfill sites.

• Applied Biological Chemistry
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• 제38권6호
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• pp.581-583
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• 1995

한국산 유색미(수원 415호)로부터 안토시아닌 색소를 분석하였다. 1%HCl-methanol로 추출된 색소액을 자외선-가시광선 분광분석기로 측정한 결과 280 nm와 530 nm에서 최대흡광도를 보여 안토시아닌임을 확인 하였다. 분리된 색소를 산 분해하여 얻은 aglycon을 여러종류의 용매계로 전개시켜 $R_1$값을 비교하고, 흡광성질 및 $^1H-NMR$ 자료를 분석한 결과 aglycon은 cyanidin 및 malvidin으로 동정되었고, 결합당을 종이 크로마토그라피로 분석한 결과 monoglucose로 확인되었다. 따라서 한국산 유색미(수원 415호)의 안토시아닌 색소는 cyanidin-3-glucoside 및 malvidin-3-glucoside로 추정된다.

• Biomolecules & Therapeutics
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• 제32권4호
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• pp.492-498
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• 2024

Bioassay and HPLC-UV guided fractionations of the crude extract of marine-derived Streptomyces sp. SNA-077 have led to the isolation of a red pigment, undecylprodigiosin (1). The chemical structure of undecylprodigiosin (1) was revealed by the interpretation of NMR and mass spectroscopic (MS) data. Further, anti-melanogenic effects of undecylprodigiosin (1) were investigated. First, the melanin contents of undecylprodigiosin (1)-treated B16 cells were evaluated. Furthermore, undecylprodigiosin (1) significantly inhibited the key enzymes involved in melanogenesis, including tyrosinase, tyrosinase related protein-1 (TYRP-1), and dopachrome tautomerase (DCT). The mRNA and protein expression levels of Microphthalmia-associated transcriptian factor (MiTF), a critical transcription factor for tyrosinase gene expression, were also suppressed by undecylprodigiosin (1) treatment in B16 analyses. Collectively, our results suggest for the first time that undecylprodigiosin (1), a potent component isolated from an extract of marine Streptomyces sp. SNA-077, critically exerts the anti-melanogenic ability for melanin synthesis.

• 한국식품과학회지
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• 제49권6호
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• pp.693-698
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• 2017

다양한 생리활성을 가진 심황과 쿠쿠미노이드가 가공식품류 등에 광범위하게 적용되는 바, 실제 식품 중에 이용되는 oleoresin turmeric 색소에 대해 마이크로파처리에 의한 화학안정성 및 생리활성의 변화를 분석하였다. 심황색소는 마이크로파 가열처리에 의해 황색도와 화학안정성이 감소하였으며 특히 3종의 쿠쿠미노이드 중 쿠쿠민이 마이크로파처리에 가장 민감하였고 BMC가 가장 안정하였다. 마이크로파처리 후 심황색소의 ABTS, AAPH peroxyl radical 및 아질산염 제거활성은 증가하였으며, DPPH 라디칼 제거활성에는 변화가 없었다. 심황색소에서 생성되는 활성 산소종은 마이크로파처리 후 증가하였으나, 정상장관계 세포 INT 407과 대장암 세포 HCT 116을 대상으로 한 세포독성 효과는 두 종류의 세포에서 모두 약화되었다. 본 연구에서는 다양한 식품 중에 첨가되는 심황색소가 마이크로파처리에 의해 화학적변화 및 생리활성에 영향을 가져올 수 있음을 보여주며, 이를 함유한 식품의 적절한 가공 및 조리방법이 고려되야 함을 제시하고 있다.

• 한국식품저장유통학회지
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• 제16권3호
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• pp.400-404
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• 2009

복분자 부산물(박)을 유용한 천연 색소원으로 활용하기 위하여, 복분자 부산물(박)의 추출조건에 따른 색소 및 폴리페놀의 추출 특성에 대해 조사하였다. 용매 조건별 추출한 색소액의 총 흡광도는 80% 에탄올 용매에서 9.51 unit로 높은 편이었고, 폴리페놀은 에탄올 함량이 40%일 때 최고 수율이었고 에탄올 농도가 높아감에 따라 감소하는 경향이었다. 추출액의 총 흡광도는 용매에 citric acid 및 lactic acid를 첨가하였을 때 높았고, 폴리페놀의 함량은 ascorbic acid를 첨가한 용매 조건에서 높았다. 추출조건에서 부산물(박)의 혼합량이 많을수록 부산물(박) 단위 중량에 대한 총 흡광도 및 부산물(박) 단위 중량에 대한 폴리페놀 함량은 감소하는 경향이었으며, 2차례의 추출과정을 반복하였을 때 색소와 폴리페놀은 $85{\sim}90%$ 이상의 추출효율을 나타내었다.

• 한국식품과학회지
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• 제40권1호
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• pp.76-81
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• 2008

항균활성을 나타내는 색소물질을 함유하고 있는 것으로 알려진 Monascus 균주 중 붉은 색소 생산력이 높은 6종의 Monascus 균주(M. araneosus KFRI 00371, M. kaoliang ATCC 46597, M. pilosus IFO 4520, M. purpureus IFO 4482, M. ruber IFO 32318 및 M. sp. ATCC 16437)로 홍국을 제조하고 색소 추출력이 높은 70% ethanol을 사용하여 추출물을 제조하였다. 6종의 Gram 양성균(Clostridium botulinum, Bacillus subtilis, B. cereus, Staphylococcus aureus, Micrococcus luteus, Listeria monocytogens), 3종의 Gram 음성균(Escherichia coli, Salmonella typhimurium, Proteus vulgaris), 2종의 효모(Saccaromyces cerevisiae, Candida albicans) 및 1종의 곰팡이(Aspergillus flavus)에 대한 항균활성과 미생물 증식억제 효과를 측정한 결과 M. kaoliang ATCC 46597과 M. purpureus IFO 4482가 B. subtilis, B. cereus, M.luteus, S. aureus 및 S. typhimurium에 대해 항균활성을 갖는 것으로 나타났다. 두 균주 중 M. purpureus IFO 4482가 M. kaoliang ATCC 46597에 비해 활성이 높았으며, 특히 대표적 식중독균의 하나인 S. typhimurium에 대해 가장 높은 활성을 나타내었다. M.kaoliang ATCC 46597과 M. purpureus IFO 4482의 시험 미생물 증식억제효과를 측정한 결과 농도에 따른 증식억제효과가 나타났으며 이는 배양 48시간까지 지속적으로 유지되었다. 따라서 천연의 붉은색을 띄는 홍국 추출물이 식품의 천연착색제 및 보존제 소재로의 적용 가능성이 나타났다.

• 한국축산식품학회지
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• 제40권6호
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• pp.990-1000
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• 2020

This study investigated the effects of Chinese cabbage powder as a natural replacement for sodium nitrite on the qualities of alternatively cured pork products. Chinese cabbages grown in Korea were collected and used for preparing hot air dried powder. Different levels of Chinese cabbage powder were added to pork products and evaluated by comparing these products to those with sodium nitrite or a commercially available celery juice powder. The experimental groups included control (100 ppm sodium nitrite added), treatment 1 (0.15% Chinese cabbage powder added), treatment 2 (0.25% Chinese cabbage powder added), treatment 3 (0.35% Chinese cabbage powder added), and treatment 4 (0.4% celery juice powder added). The cooking yields and pH values of treatments 1 to 3 were significantly lower (p<0.05) than the control. However, all of the alternatively cured products were redder (higher CIE a* values; p<0.05) than the control and this result was supported from higher nitrosyl hemochrome, total pigment, and curing efficiency. Furthermore, the inclusion of vegetable powders to these products resulted in considerably less residual nitrite content. However, Chinese cabbage powder (0.25% and 0.35%) was effective in producing alternatively cured meat products with a higher curing efficiency comparable to those of the traditionally cured control or the products with celery juice powder. Therefore, Chinese cabbage powder exhibited the efficacy for use as a natural replacer for alternatively cured meat products.

• 한국축산식품학회지
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• 제44권5호
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• pp.1040-1054
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• 2024

This study investigated the potential of Chinese cabbage and radish powders as natural sources of nitrite in ground pork sausages. Four vegetable powders from Chinese cabbage and radish, depending on the processing method, were prepared for evaluation: filtered Chinese cabbage juice powder (FCJP), crushed Chinese cabbage powder (CCP), filtered radish juice powder (FRJP), and crushed radish powder (CRP). Both FCJP and FRJP from filtered juice of Chinese cabbages and radishes had higher total soluble solids and water soluble index compared to CCP and CRP from crushed Chinese cabbages and radishes. Additionally, FRJP and CRP showed a higher nitrate content than CCP and FCJP. The evaluation of vegetable powders against products containing sodium nitrite (control) or commercial vegetable powder in ground pork sausages showed that the use of FRJP and CRP resulted in similar levels of CIE a* compared to the control, whereas those cured with FCJP or CCP resulted in lower CIE a* values. However, regardless of the type and processing method of vegetables, all sausages treated with vegetable powders were similar in terms of cured pigment, total pigment, curing efficiency, and lipid oxidation compared with the control. Although lower hardness was observed in sausages treated with FRJP, no other treatments affected textural attributes. These results indicate that FRJP and CRP have great potential as natural curing agents for replacing nitrite in cured sausages. The use of powders obtained from filtered juices may provide extended utility as vegetable-based curing methods for other meat products.