• Preventive Nutrition and Food Science
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• 제21권4호
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• pp.338-347
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• 2016

The present study investigated the volatile compound, physicochemical, and antioxidant properties of beany flavor-removed soy protein isolate (SPI) hydrolyzates produced by combined high temperature pre-treatment and enzymatic hydrolysis. Without remarkable changes in amino acid composition, reductions of residual lipoxygenase activity and beany flavor-causing volatile compounds such as hexanol, hexanal, and pentanol in SPI were observed after combined heating and enzymatic treatments. The degree of hydrolysis, emulsion capacity and stability, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, and superoxide radical scavenging activity of SPI were significantly increased, but the magnitudes of apparent viscosity, consistency index, and dynamic moduli (G', G") of SPI were significantly decreased after the combined heating and enzymatic treatments. Based on these results, it was suggested that the enzymatic hydrolysis in combination with high temperature pre-treatment may allow for the production of beany flavor-removed SPI hydrolyzates with superior emulsifying and antioxidant functionalities.

• Archives of Pharmacal Research
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• 제26권7호
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• pp.526-531
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• 2003

KR-31378 is a new drug candidate intended for the use in the prevention of ischemia-reperfusion damage. The objective of this preformulation study was to determine the physicochemical properties of KR-31378. The n-octanol to water partition coefficients of KR-31378 were 0.0504 at pH 3 and 0.8874 at pH 10. Accelerated stability of KR-31378 in solution and solid state was studied at 5, 40, $60^{\circ}C$. The stability testing indicated that the t90 for the drug in solid was estimated to be 2 years and 128.6 days at $25^{\circ}C$, while the that in aquesou solution was 68.6 days at $25^{\circ}C$. The KR-31378 was also found to be unstable under the relative humidity of 76%, probably because of the hygroscopic nature of the drug. In order to study compatibility of KR-31378 with typical excipients, potential change in differential scanning calorimetry spectrum was studied in 1:1 binary mixtures of KR-31378 and Aerosil, Avicel, Eudragit, lactose, PEG, talc, CMC, PVP, starch. As a result, CMC, PVP, and starch were found to be incompatible with KR-31378, indicating the addition of these excipients may complicate the manufacturing of the formulation for the drug. Particle size distribution of KR-31378 powder was in the size range of 9-93 $\mu$ m with the mean particle size of 37.9 $\mu$ m. The flowability of KR-31378 was apparently inadequate, indicating the granulation may be necessary for the processing of the drug to solid dosage forms. Crystallization of the drug with a number of organic solvents did not lead a crystalline polymorphism. In addition, dissolution of the drug from the powder was adequately rapid at $37^{\circ}C$ in water.

• 한국식품과학회지
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• 제25권6호
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• pp.626-631
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• 1993

쑥의 첨가로 물결합능력, 팽윤력, 용해도는 모두 증가 하였으며 이는 쑥의 이런 성질이 쌀가루보다 크기 때문이었다. 쑥의 첨가로 페이스트의 점도는 상승하였으나, 저장중($25^{\circ}C,\;4^{\circ}C$에서 7일)에는 페이스트와 쑥첨가 페이스트의 점도가 모두 뚜렷하게 변하지 않았다. 겔은 쑥첨가로 더 단단해졌으며 저장중 경도는 쌀가루 겔과 쑥첨가겔이 모두 크게 증가하였고 특히 $4^{\circ}C$ 저장의 경우 심하였다. Glucoamylase에 의한 가수분해 방법으로 측정한 페이스트와 겔의 저장중의 호화도는 제조직 후의 $94{\sim}100%$에서 7일 저장 후 $92{\sim}98%$로 감소하였다. 쌀가루 겔의 냉동-해동시 안정성은 쑥에 의해 영향을 별로 받지 않은 것으로 나타났다.

• Journal of Pharmaceutical Investigation
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• 제28권2호
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• pp.121-126
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• 1998

The solubility and physicochemical stability of caroverine hydrochloride (CRV), an antispasmodic, in buffered aqueous solutions were studied using a reverse phase high performance liquid chromatography. The solubilty of the drug at pH 2.76-5.40 was similar at the range 31.9-36.2 mg/ml $(34^{circ}C)$, but, at the pH higher than 6.0, markedly decreased. The use of polyethylene glycol 400 as a cosolvent did not increase the solubility at any compositions examined. Moreover. increasing molar concentration of aqueous phosphate buffer from 0 to 0.5 M remarkably decreased the solubility. The degradation of CRY followed the apparent first-order kinetics. The degradation was accelerated with decreasing pH and increasing storage temperature. The half-lives for the degradation of CRY (1.0 mg/ml) at pH 1.28. 4.01 and 5.93 $(45^{\circ}C)$ were 2.8, 31.4 and 124 hr. respectively. The pHs of incubated solutions were to some extent lowered perhaps due to the formation of acidic degradation products. The addition of disodium edetate (0.01%) to the CRY solution (pH 4.95) retarded 2.5 times the degradation rate at $45^{\circ}C$, but the use of sodium bisulfite (0.1%) accelerated 2.9 times the rate. The activation energy for the CRY solution (20 mg/ml. pH 5.4) containing 0.01% EDTA was calculated to be 5.98 kcal/mole. When the solution was stored under nitrogen displacement in ampoule, there was no significant degradation even after 3 months at $40^{\circ}C$, indicating that protection from oxidation by air (oxygen) is essential for the complete stabilization of CRY solution.

• Journal of Animal Science and Technology
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• 제63권1호
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• pp.170-179
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• 2021

This study was conducted to determine the effects of addition of porcine blood plasma (PBP) to the emulsified pork batter as a substitute for the soy protein isolate (SPI) or sodium caseinate (SC) on the emulsion stability and physicochemical and textural properties of the emulsified pork batter. A total of 10 treatments were no addition and 0.5%, 1.0%, and 1.5% addition with each of SPI, SC, and PBP. The moisture and fat losses of the pork emulsion after cooking decreased with increasing percentage of any of SPI, SC, and PBP (p < 0.05). Further, moisture loss was less for the PBP treatment than for SPI and SC (p < 0.05). The lightness, redness, and whiteness of the emulsified pork batter decreased (p < 0.05) due to any of the SPI, SC, and PBP treatments whereas the yellowness and the chroma and hue values increased. The lightness, redness, yellowness, and chroma and hue values differed also among the SPI, SC, and PBP treatments (p < 0.05); however, the numerical difference between any two types of substitutes was less than 8% of the two corresponding means in all of these variables. Textural properties, including the hardness, cohesiveness, springiness, gumminess, chewiness, and adhesiveness, were not influenced by any of the SPI, SC, and PBP treatments (p > 0.05), except for greater gumminess and chewiness for the PBP treatment than for SC. The present results indicate that PBP is comparable or even superior to SPI or SC in its emulsion-stabilizing effect and therefore could be used a substitute for the latter as a non-protein ingredient of pork emulsion batter.

• Journal of Pharmaceutical Investigation
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• 제33권4호
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• pp.293-298
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• 2003

This study was attempted to develop the physicochemical ad morphological stability test methods for the cream and lotion formulations among the cosmetic foundations and to provide the guidance for the stability methods with respect to basic emulsions and creams. With these developed stability test methods, we can evaluate the expired date or life time of the available basic cosmetics, especially basic lotions ad creams. Also, the stability test methods established in this study can be used as a guideline to test physical and morphological stability of cosmetics in the future. Thus, we selected two types of basic cosmetics such as lotions and creams made by four different cosmetic companies ad applied them to the stability test methods depending on the temperature changes such as temperature cycling and freezing-thawing cycling test. After the temperature changes, the conductivity, turbidity, particle size, creaming ratio and pH changes of the creams and lotions were evaluated and morphological changes such as crystal formation, odor, color and feeling of the creams and lotions were also tested. As the results of the stability tests, all the tested creams and lotions except for one lotion were stable. Therefore, it may be concluded that these short-term accelerated stability tests as physical stability test depending on the temperature change study were suitable for the stability testing methods for the basic cosmetics and may be useful for the establishment of the guideline for the stability test of cosmetics.

• 미생물학회지
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• 제45권4호
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• pp.404-410
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• 2009

해양세균 Pseudoalteromonas sp. Ju11-1과 Pseudoalteromonas sp. Ju14의 에탄올 색소 추출물에 대한 안정성과 기능성을 검토한 결과, Ju11-1의 세균 색소는 pH 5.0의 조건과 $25^{\circ}C$ 이하에서 매우 안정하였으며, 금속이온첨가의 경우 $Ca^{2+}$와 $Mg^{2+}$에서 높은 안전성을 나타내었다. Free radical 소거 활성은 $IC_{50}$ $95.2{\mu}g$/ml, 인체세포에 대한 DNA 손상 회복능은 $ED_{50}$ $82.3{\mu}g$/ml으로 나타나 항산화능이 매우 우수한 것으로 나타났다. 한편 Pseudoalteromonas sp. Ju-14의 세균 색소의 경우 pH 4.0에서 pH 8.0 까지의 조건과 $40^{\circ}C$ 이하에서 매우 안정하였으며, $25^{\circ}C$, 14일간 90% 이상의 잔존율을 나타내어 빛에 대한 안정성이 매우 우수한 것으로 나타났다. 금속이온의 경우 $Fe^{2+}$, $Al^{+3}$, $Cu^{+2}$를 제외한 실험된 모든 금속이온에 대하여 매우 안정하였으며 특히, $Na^+$에 대한 안정성이 매우 높은 것으로 나타났다. Free radical 소거 활성은 $IC_{50}$ $208.6{\mu}g$/ml, 인체세포에 대한 DNA 손상 회복능은 $ED_{50}$ $96.4{\mu}g$/ml으로 항산화능이 우수한 것으로 나타났다. 해양세균 Pseudoalteromonas 속의 Ju11-1과 Ju14, 두 균주의 색소 추출물은 우수한 물리화학적 안정성을 갖으며, free radical 소거 활성 및 인체세포에 대한 DNA 손상 회복능에서 높은 활성을 나타내어 항산화 활성을 갖는 기능성 색소로의 적용을 검토할 수 있을 것으로 기대된다.

• 전기화학회지
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• 제19권2호
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• pp.45-49
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• 2016

양이온 교환막 연료전지 운전 중에 발생하는 하이드록시 라디칼에 의한 전해질 막의 산화분해를 효과적으로 방지하기 위해 유기물 라디칼냐��쳐를 도입하였다. 술폰화 폴리아릴렌에테르술폰 고분자를 이용하여 폴리페놀 화합물의 일종인 루틴을 도입하여 복합막을 제조하였고, 제조된 고분자 전해질 복합막은 함수율 및 이온전도도의 측정을 통하여 루틴이 전해질 막의 물리화학적 성질에 미치는 영향에 대해서 조사하였다. 실제 연료전지 운전과 유사한 조건을 구현할 수 있는 과산화수소 폭로 가속화 평가장치를 이용하여 전해질 복합막의 산화안정성을 평가하였다. 루틴을 함유한 고분자 전해질 복합막은 이온전도도가 유지되면서 산화안정성이 향상된 결과를 보여주었다.

• 한국축산식품학회지
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• 제38권2호
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• pp.338-349
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• 2018

The objective of this study was to investigate comparison of physicochemical, microbiological, and sensory characteristics of Hanwoo eye of round by various packaging methods [wrapped packaging (WP), modified atmosphere packaging (MAP), vacuum packaging (VP) with three different vacuum films, and vacuum skin packaging (VSP)] at a small scale. Packaged Hanwoo beef samples were stored in refrigerated conditions ($4{\pm}1^{\circ}C$) for 28 days. Packaged beef was sampled on days 0, 7, 14, 21, and 28. Physicochemical [pH, surface color, thiobarbituric acid reactive substances (TBARS), and volatile basic nitrogen (VBN) values], microbiological, and sensory analysis of packaged beef samples were performed. VP and VSP samples showed low TBARS and VBN values, and pH and surface color did not change substantially during the 28-day period. For VSP, total viable bacteria, psychrotrophic bacteria, lactic acid bacteria, and coliform counts were lower than those for other packaging systems. Salmonella spp. and Escherichia coli O157:H7 were not detected in any packaged beef samples. A sensory analysis showed that the scores for appearance, flavor, color, and overall acceptability did not change significantly until day 7. In total, VSP was effective with respect to significantly higher $a^*$ values, physicochemical stability, and microbial safety in Hanwoo packaging (p<0.05).

• 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.