• YAKHAK HOEJI
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• v.39 no.5
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• pp.487-494
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• 1995

Solid lipid microspheres (SLMs) were prepared using various lipids and solidifying agents, in order to enhance the gastrointestinal absorption of Cyclosporine A (Cs A) which is a practically water-insoluble drug with low systemic bioavailability. Egg lecithin and HCO-60 (polyoxyethylated 60 mol, hydrogenated castor oil) were used as lipids. Stearic acid and stearyl alcohol were used as solidifying agents. Emulsion concentrates containing Cs A were prepared by mixing the melted lipid and solidifying agent with water, employing bile salts as a cosurfactant. SLMs were obtained by dispersing the warm emulsion concentrate in cold distilled water under mechanical stirring, followed by freeze drying. Physical characteristics of each SLM were investigated by particle size analysis, optical microscopy and scanning electron microscopy. Mean particle size of SLMs was in the range of 30 to 40.mu.m. The SLMs were in good appearance with spherical shape before freeze drying, but were deformed partially after freeze drying. Drug loading efficiencies of SLMs were observed as high as 80 to 90% in average. The systemic bioavailability of Cs A from different SLM formula was investigated in rats following oral administration. Cs A in whole blood was extracted and assayed by HPLC. SLMs revealed the higher bioavailabilities than the standard formula based on the marketed product. SLMs might have several advantages over standard formula for enhanced gastrointestinal absorption, controlled release properties, high loading capacity of the water-insoluble drug, and feasibility of solid dosage forms with better stability in storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.46-50
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• 1998

This study was peformed to improve extraction of insoluble proteins and to evaluate funtional properties of abolished proteins by the phytase produced by Asporgillus sp. The optimum pH, temperature, treatment time and unit of the enzyme for extraction of protein were pH 4.0~5.0, $50^{\circ}C$, 8~10 hrs and 120 units. The foaming capacity and foaming stability of sesame meal protein after enzyme treatment were virtually unchanged as compared to control. The emulsion capacity and emulsion stability of sesame meal protein was higher than control. Oil absorption as well as water absorption capacities of sesame meal protein were higher than control.

• Food Science of Animal Resources
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• v.39 no.2
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• pp.296-308
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• 2019

Although the yellow mealworm (Tenebrio molitor L.) is a promising alternative protein source, the effects of processing conditions on functional properties are unclear. In this study, a protein extract of yellow mealworm larvae (PEYM) was subjected to different heat temperature ($55^{\circ}C$, $75^{\circ}C$, and $95^{\circ}C$) with different time (20, 40, and 60 min) to evaluate the functional properties and protein oxidation. Different heat temperature treatment significantly affected the exposure of surface hydrophobicity of the proteins and protein molecule aggregation, which reached maximum levels at $95^{\circ}C$ for 60 min. Protein oxidation was inversely proportional to the temperature. Both the highest carbonyl value (1.49 nmol/mg protein) and lowest thiol value (22.94 nmol/mg protein) were observed at $95^{\circ}C$ for 60 min. The heating time-temperature interaction affected several functional properties, including solubility, emulsifying potential, and gel strength (GS). Solubility decreased near the isoelectric point (pH 5 to 6). As the temperature and heating time increased, emulsifying properties decreased and GS increased. The oil absorption capacity and foaming properties decreased and the water absorption capacity increased. These results confirmed that PEYM is a suitable source of proteins for processing and applications in the food industry.

• Food Science and Preservation
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• v.30 no.3
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• pp.419-433
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• 2023

Dried apple bugak, a traditional Korean dried food, was made using superfine powders of glutinous rice (GR), non-glutinous rice (NGR), and Wasabia koreana Nakai leaf (WKNL) as coating materials. This study aimed to determine the effect of coating sliced apples with superfine GR powders substitute with superfine NGR and WKNL powders at different ratios. Apple slices coated with superfine GR, NGR and WKNL powders were air-fried and compared with dried and air-fried apple bugak coated with superfine GR powders. The results showed that coating apple slices with superfine GR powders with the addition of superfine NGR and WKNL powders significantly increased oil absorption capacity and antioxidant activity but reduced viscosity, water absorption capacity, total polyphenol, total flavonoids contents, and improved color and structural improvements. Among all the samples, 80:20:5-treated (GR:NGR:WKNL) dried and air-fried bugak showed enhanced quality characteristics. Thus, the results suggested that coating apple slices by the substituting GR superfine rice powders with 10 or 20% of NGR and 3 or 5% of WKNL superfine powders produces good quality dried and air-fried bugak with nutritious characteristics.

• Journal of the Korean Society of Food Culture
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• v.33 no.6
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• pp.597-607
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• 2018

This study examined the nutrient components and measured the physicochemical properties of 23 Korean sweet potato cultivars. The proximate composition, free sugars, organic acids, and dietary fiber of sweet potato were analyzed and the water binding capacity, oil absorption and pasting characteristics were measured. The proximate composition was the highest in Happymi and was higher in colored sweet potato than in general sweet potato (p<0.05). The sucrose content was the highest among the free sugars in the general cultivars and yellow/orange colored cultivar. The major organic acids were oxalic acid, citric acid, malic acid, succinic acid, fumaric acid, and acetic acid. Oxalic acid and citric acid were high in the purple colored cultivars and malic acid was high in yellow/orange colored cultivars. Each total dietary fiber content of the general and colored cultivars was 7.51-13.94 and 13.04-16.97%, respectively, but there was no significant difference. The water binding capacity and oil absorption of Juhwangmi was high in all cultivars (p<0.05). The peak viscosity of sweet potato powder showed highest a significant difference of 12.50-1342 cP (p<0.05). The breakdown of Sincheonmi was 512, which was the highest value (p<0.05). The setback of Geonpungmi was significantly low, 6.0 (p<0.05).

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.924-930
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• 1999

To extract insoluble proteins and improve physical properties of proteins, the sesame meal proteins was irradiated with $5\;kGy{\sim}20\;kGy$ at room temperature. The highest extraction rate of sesame meal protein was showed at irradiation dose of 5 kGy. The foaming capacity, foaming stability, emulsion capacity and emulsion stability of gamma irradiated sesame meal protein (GISP) were all increased as compared to those of the non-irradiated protein. Water absorption capacity of GISP was similar to that of non-irradiated protein and oil absorption capacity of GISP was decreased after treatment by gamma irradiation.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.483-487
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• 2006

In this study we investigated the effect of soybean germination on protein solubility, water and oil absorption and foaming and emulsion Properties. The soybeans were at germinated at $20^{\circ}C$ for 12 and 24 hr and then ground fine enough to Pass through a 60 mesh sieve. The germinated whole soy flour (GWSF) was relatively low in oil absorption capacity and protein solubility at pH 2 and 10 and high in water absorption capacity compared to ungerminated soy flour. Relatively low foaming capacities were measured for GWSF at pH 2 and 12 while the stabilities of GWSF were higher than that of ungerminated soy flour at pH 2-12 and setting time of 30-120 min. Emulsion capacity and stability were improved by germination at pH 10-12.

• Korean Journal of Plant Resources
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• v.11 no.3
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• pp.272-278
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• 1998

This study was carried out to investigate the functional properties such as nitrogen solubility, emulsifying property , foaming capapcity , water and oil absorption of Camellia (Camellia japonica .) seed protein isolate in condition of distilled water and 0.5M NaCl solution at pH 2.0∼10.0. Nitrogen solubility of Camellia protein isolate in distilled water showed the minimum value at pH 4.0 and increased at pH lower or higher than the isoelectric point(pH 4.0). It was 90.0 %at pH 10.0 Nitrogen solubility of 0.5M NaCl solution showed a similar pattern with that of distrille dwater but was higher than that of distilled water except pH 2.0 and pH 10.0. Emulsifying activity of Camellia seed protein islate showed the minimum value at pH 4.0, but was higher at ether value of pH. Emulsifying stability of protein isolate was stable by heat treatment for 30min, at 80℃ and increased in 0.5M NaCl solution more than that of distille dwater. Foaming capacity of Camellia seed protein isolate in distill3ed water showed the minimum value near the isoelectric point, While it changed little at other values of pH. Foaming stability slowly decreased as, but didn't make a significant difference as time was delayed . Oil absorption was 1.4ml per a sample of 1g and water absorption was 0.9ml per a sample of 1g. The former was higher than the latter . The content of total amino acid of Camellia protein isolate was 43.67% and the major total amino acid of Camellia protein isolate was 43.67% and the major total amino acid was in the order of glutamic acid , arginine, aspartic acid, and leucine.

• The Korean Journal of Food And Nutrition
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• v.36 no.4
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• pp.264-273
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• 2023

Physicochemical properties and storage stability of plant-based alternative meat prepared with low-fat soybean powder (LPAM) treated by supercritical-CO₂ and those of full-fat soybean powder (FPAM) were compared. Ash and crude protein contents were higher in LPAM than in FRAM. Water absorption capacity and oil absorption capacity were significantly higher in LPAM than in FPAM. Water binding capacity was higher in LPAM than in FPAM during a 20 days storage period at 5℃ and pH was significantly lower in LPAM than in FPAM after a 5~10 days storage period. Hardness, gumminess and chewiness significantly increased with the increase in the storage period, and the three were significantly higher in LPAM than in FPAM after 10 days and 20 days of storage. The acid value showed no remarkable difference according to the storage period in LPAM; however, it was significantly higher in FPAM than in LPAM after 20 days of storage. The peroxide value and TBA value were significantly increased according to the storage period, and were significantly lower iin LPAM than in FPAM during all the storage periods. Therefore, the use of low-fat soybean powder may be effective in improving oxidative stability during storage in the production of plant-based alternative meat.

• Journal of Navigation and Port Research
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• v.46 no.4
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• pp.297-302
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• 2022

An exothermic oil absorbent sheet with calcium chloride crystals can be fabricated, by dipping a clean polypropylene fabric in calcium carbonate and hydrochloric acid solution and drying it. The exothermic oil absorbent sheet applied to the seawater surface, releases heat by the dissociation of calcium chloride. The dissociation heat liquefies the solidified low-sulfur fuel oil at a low temperature, and converts it to a state at which it can be absorbed. The optimum mole concentrations of calcium carbonate and hydrochloric acid required for the exothermic oil absorbent sheet, are 0.25 M and 0.5 M, respectively. The oil absorption capacity of the exothermic oil absorbent sheet for low sulfur fuel oil depends on the seawater temperature. But, it is highly excellent at 4.5-7.08 g/g at 10℃, the average seawater temperature during the winter in Korea. The exothermic oil absorbent sheet is an excellent alternative in absorbing low-sulfur fuel oil in winter and removing it from seawater.