• 한국축산식품학회지
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• 제39권4호
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• pp.623-631
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• 2019

Tetramethylpyrazine (TMP), an alkaloid rich in Ligusticum wallichii and fermented products, possesses multiple pharmacological activities in antioxidant, antiinflammatory, and antibacterial. This study aimed to investigate the effect of TMP (15 mg/L) on the physicochemical and gelation properties of rabbit myofibrillar proteins (MPs) with/without oxidative stress. Results showed that compared to the control, oxidative stress to MPs decreased free thiol content, gel yield, whiteness, water-holding capacity, bounder water, immobilized water, and endogenous tryptophan fluorescence intensity, but increased surface hydrophobicity, dityrosine content, and free water content (p<0.01). Without oxidative stress, MPs treated with TMP increased free thiol content, whiteness, and bound water, but decreased dityrosine content and free water (p<0.05). Under oxidative conditions, all parameters were conversely affected by TMP (p<0.01). The results suggest that TMP can be an antioxidant to decrease the concern on oxidative deterioration during meat processing and storage by improving the oxidative stability, water retention, and gel forming property of rabbit MPs.

• Journal of Industrial and Engineering Chemistry
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• 제67권
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• pp.316-325
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• 2018

Aluminum based metal-organic framework using a di-carboxylate linker succinic acid (Al-SA MOF), are synthesized in water with minimal generation of secondary pollutants. The physicochemical properties of Al-SA MOF were examined, followed by its utility for the adsorption of Acid Black 1 (AB1) in aqueous media. Influences of key parameters such as pH, contact time, initial AB1 concentration,temperature, and selectivity on the adsorption process were assessed. A series of adsorption mechanisms are proposed, which involve electrostatic, hydrogen bonding, and hydrophobic interactions. These findings suggest that Al-SA MOF is a potent candidate in removing complex azo dyes molecules from aqueous media.

• 동아시아식생활학회지
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• 제13권6호
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• pp.601-607
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• 2003

This study was attempted to investigate the physicochemical changes during soybean-leaf water kimchis fermentation by adding wheat flour in cooking water. Soybean-leaf water kimchis with five different levels of wheat flour in cooking water(0%;A, 5%;B 10%;c, 15%;D, 20%;E) were tested for rhological parameters, fine structural changes, sensory evaluations and chemical analysis. The composition of the soybean-leaf was moisture (80.9%), protein(6.8%), fat(0.6%), ash(2.1%) and alkalinity (+14.9). The amount of reducing sugars of sample A and other samples were 0.75% and 1.08∼1.4% in the initial fermentation stage, but decreased to 0.3 and 0.43∼0.50% in the later fermentation stage, respectively. The pH of sample A decreased from 5.17 to 4.72 during the initial fermentation. On sample B, C, D and E, pH's decreased rapidly during the initial fermentation, but they did not change much in the later fermentation stage. The pectin contents of all samples decreased during 2nd and 4th day of fermentation, then the change was slow. The amount of hemicellulose. cellulose and lignin in terms of the DNF and ADF were varied from 4 to 33%, but the contents of them did not greatly changed during the fermentation. The sensory evaluation showed that both B and C samples had the good score in sweety taste, roasted nutty taste, and the ease of swallowing measured as chewiness. From these results, the optimum soybean-leaf water kimchis can be prepared when 200g soybean-leaf, 1000$m\ell$ water, 15g garlic, 3% red pepper powder and 5 ∼0% wheat flour were fermented at 20$^{\circ}C$ for 2 days.

• Geomechanics and Engineering
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• 제15권5호
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• pp.1091-1100
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• 2018

In this study, the relationships between hydraulic conductivity of GCLs and physico-chemical properties of bentonites were assessed. In addition to four factory manufactured GCLs, six artificially prepared GCLs (AP-GCLs) were tested. AP-GCLs were prepared in the laboratory without bonding or stitching. A total of 20 hydraulic conductivity tests were conducted using flexible wall permeameters ten of which were permeated with distilled deionized water (DIW) and the rest were permeated with tap water (TW). The hydraulic conductivity of GCLs and AP-GCLs were between $5.2{\times}10^{-10}cm/s$ and $3.0{\times}10^{-9}cm/s$. The hydraulic conductivities of all GCLs to DIW were very similar to that of GCLs to TW. Then, simple regression analyses were conducted between hydraulic conductivity and physicochemical properties of bentonite. The best correlation coefficient was achieved when hydraulic conductivity was related with clay content (R=0.85). Liquid limit and plasticity index were other independent variables that have good correlation coefficients with hydraulic conductivity (R~0.80). The correlation coefficient with swell index is less than other parameters, but still fairly good (R~0.70). In contrast, hydraulic conductivity had poor correlation coefficients with specific surface area (SSA), smectite content and cation exchange capacity (CEC) (i.e., R < 0.5). Furthermore, some post-test properties of bentonite such as final height and final water content were correlated with the hydraulic conductivity as well. The hydraulic conductivity of GCLs had fairly good correlation coefficients with either final height or final water content. However, those of AP-GCLs had poor correlations with these variables on account of fiber free characteristics.

• 한국수산과학회지
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• 제49권1호
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• pp.20-25
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• 2016

This study elucidated the effects of physicochemical factors on the production of cooked rice analogs using calcium alginate gels. Cooked rice analogs were prepared using various sodium alginate concentrations, agitation speeds, dropping distances, coating times, curing times and heating times. The diameter ratio and rupture strength of authentic cooked rice were 0.38 and 268.4 kPa, respectively. The diameter ratio of the analogs prepared with 0.7% (w/v) sodium alginate was 0.39, which was the closest to that of authentic cooked rice. When sodium alginate solution (0.7%, w/v) was dropped into calcium chloride solution (2%, w/v) via a nozzle, the diameter ratio of the analogs at an agitation speed of 520 rpm was 0.39. The optimal dropping distance was 8 cm and the optimal coating and curing times were each 20 min. The analogs were coated with β-cyclodextrin to improve their physical properties. The diameter ratio of the coated analogs was little changed; however, the rupture strength decreased slightly after heating for 60 min at 95°C.

• 한국식품조리과학회지
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• 제6권2호
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• pp.7-14
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• 1990

This study has been carried out in order to investigate the physicochemical properties of two small red bean starches. Some of rheological properties of the starch gels were also studied by experiments of various starch concentrations. Water binding capacity of black bean starch was 172.3% and that of red bean starch was 199.0%. Black bean starch had lower swelling power than red bean starch, but the solubility of the black bean starch was higher. When the temperature increased from 60$^{\circ}C$ to 70$^{\circ}C$, the transmittance of two starches rapidly increased. The gelatinized temperature in DSC for black bean was 66.2$^{\circ}C$ and that for red bean was 66.0$^{\circ}C$. Black bean and red bean starches had the blue vlaues of 0.55 and 0.56 and the alkali numbers of 4.40 and 4.13. The molecular weight of amylose was 40,000 and 33,611. The amylose contents of two starches were same at 52%. Brabender Amylographs of two small red bean starch pastes showed C pattern, which is stable. The results of compression test pointed out that TPA parameters varied with the change of storage time, and black bean starch gels had the higher TPA value. The retrogradation study by glucoamylase digestion method revealed that red bean starch gels were more easily retrogradated than black bean. X-ray diffraction patterns of two small red bean starches were A pattern, and diffraction peaks disappeared with gelatinization of starches.

• 한국축산식품학회지
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• 제34권4호
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• pp.415-422
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• 2014

Duck feet gelatin (DFG) gel was added as a fat replacer to low-fat frankfurters and the effect of DFG on physicochemical, textural, and sensory characteristics of low-fat frankfurters was evaluated. DFG gel was prepared with a 20% duck feet gelatin concentration (w/w). Adding DFG decreased lightness and increased yellowness of the low-fat frankfurters (p<0.05). However, DFG did not affect redness of low-fat frankfurters (p>0.05). The statistical results indicated that adding DFG improved cooking yield of low-fat frankfurters (p<0.05). In addition, replacing pork back fat with DFG resulted in increased moisture content, protein content, and ash content of low-fat frankfurters, and the low-fat frankfurter formulated with 5% pork back fat and 15% DFG gel had the highest moisture content and lowest fat content (p<0.05). Adding of DFG increased all textural parameters including hardness, springiness, cohesiveness, chewiness, and gumminess of low-fat frankfurters (p<0.05). In terms of sensory properties, the low-fat frankfurter formulated with 5% pork back fat and 15% DFG gel showed similar satisfaction scores for the flavor, tenderness, juiciness, and overall acceptance when compared to the regular frankfurters (20% back fat). Therefore, our results suggest that DFG could be an effective novel source, as a fat replacer, for manufacturing of low-fat frankfurters.

• 한국식품조리과학회지
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• 제28권1호
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• pp.51-55
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• 2012

This study was conducted to investigate the physicochemical properties of citrus peel extracts with different hot water extraction and enzymatic hydrolysis conditions. Enzymatic hydrolysis was also employed using Viscozyme L and results were compared with that of optimized hot water extract. Hot water extraction was performed under different parameters; the sample to solvent ratio(1:20, 1:15, 1:10), extraction time(2, 4 hrs), extraction temperature(85, $95^{\circ}C$) and enzymatic hydrolysis(0, 1%) and the subsequent extracts were used for determining their physicochemical properties, such as total yield, total phenolics, total flavonoids, and electron donating ability (EDA). With the increase in the sample to solvent ratio and extraction time, total yield, total phenolics, total flavonoids and EDA increased. But extraction temperature did not significantly affect the hot water extract. As hot water extract was hydrolyzed by the enzyme, total yield and active ingredients increased rapidly. In the result of total yield, total phenolics, total flavonoids and EDA, the activity of enzyme-treated extract was higher than those of enzyme-untreated extract. Based upon the overall hot water extraction efficiency, it was found that 20 times volume or 120 min at a time at $95^{\circ}C$ after enzyme treatment was optimal.

• Journal of Animal Science and Technology
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• 제53권6호
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• pp.549-561
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• 2011

Livestock wastewater is being discharged without treatment from Hasen's pig farm cluster in WangGoong (WG) area into the Iksan Stream, eventually flowing into the ManGyung (MG) at the upstream junction. Although it is well known that before discharge, wastewater must satisfy the pig slurry discharge standards; because of ongoing remodeling, proper treatment is not being performed. According to public records, wastewater from the WG pig farm cluster is responsible for 3.6% of MG River pollution and 2.0% of the SaeManGuem (SMG) Reservoir pollution. As a result, upstream water treatment quality has become primary concern for development of the SMG project. All physicochemical constituents and pathogenic microbes, such as chemical oxygen demand ($COD_{Cr}$), biochemical oxygen demand ($BOD_5$), total suspended solids (TSS), total nitrogen (TN), total phosphorous (TP), fecal coliforms, Escherichia coli and Salmonella at the effluent of WG Plant (S-1) exceed the effluent standards. This is mainly due to insufficient wastewater treatment: the WG Plant is under renovation to increase water purification efficiency. By comparing the water quality at the S-7 junction, where the the Iksan Stream (pig farms) and the Wanggoong Stream (no pig farms) merge, it is clear that farming facilities and improper treatment can critically affect surrounding water quality. While it is clear throughout this study that the level of all physicochemical parameters and pathogenic microbes along the Stream decreased due to sedimentation, biodegradation and/or dilution. An alarming problem was discovered: the existence of pathogenic microbe count(E coli, Salmonella) in the lagoon wastewater and the stream water. Not only were high concentrations of these pathogens themselves found, but the potential existence of more serious pathogens could rise to more dangerous conditions.

• 한국물환경학회지
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• 제23권1호
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• pp.144-154
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• 2007

The acute and chronic toxicity of ambient and effluent water discharged to Lake Shihwa were investigated by using Vibrio fischeri, Daphnia magna and Oryzias latipes. Physicochemical characteristics including biochemical oxygen demand (BOD) and nine heavy metals in a total of 15 water samples were evaluated and were satisfied with relevant Korean Water Quality Standards (KWQS) except for Hg in one sample. Acute toxicity was observed in five samples collected from three sampling locations. When impacts on reproduction and growth after chronic exposure were evaluated with D. magna, all the samples showed significant chronic effects. Reproduction appeared relatively more sensitive endpoint. In 21 days chronic tests on O. latipes, survival, mean egg number per female per day, hatching success rate and time to hatch were affected by increasing sample concentration. The organ-level changes such as gonadosomatic index (GSI), and hepatosomatic index (HSI), and molecular biomarker of vitellogenin (Vtg) induction that evaluated with O. latipes increased as exposure concentrations increased. It is noteworthy that the samples that did not exceed the KWQS resulted in acute and chronic toxicities. The results suggested that numeric criteria based on physicochemical parameters may not be protective of aquatic ecosystem. Acute and chronic toxicity tests with organisms representing different trophic groups should be supplemented in order to provide adequate level of environmental protection.