• Biotechnology and Bioprocess Engineering:BBE
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• 제9권4호
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• pp.241-244
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• 2004

Protein A molecular thin film was fabricated as a platform of antibody-based biosensor. For the immobilization of the protein A thin film, a viologen multilayer was built up using the Langmuir-Blodgett (LB) technique, and then, protein A was adsorbed on the viologen LB film by an electrostatic interaction force, which was formed as a hetero-film structure. For the deposition of viologen, surface pressure area ($\pi$-A) isotherm was investigated. The fabricated protein A-viologen hetero LB film was investigated using atomic force microscopy (AFM). Using the developed molecular film, antibody immobilization and fluorescence measurement was carried out.

• 한국포장학회지
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• 제25권1호
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• pp.1-10
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• 2019

이번 연구에서는 식품 포장재로 많이 활용하고 있는 산소 고차단성 필름 두 종류의 환경 영향을 평가하는 것이었다. Table 4의 경우 환경 영향 모델에 따라 계산된 Traditional film과 New film의 각 환경 영향 범주 별 비교 값 및 이러한 차이를 보인 가장 영향력 있는 공정을 설명하였다.

• 한국식품저장유통학회지
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• 제10권3호
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• pp.411-416
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• 2003

쌀에 존재하며 토양미생물인 Pseudomonas putida 21025를 미강에 배양하여 생성되는 bacteriocin을 미강 필름에 첨가하여 미강필름의 저상성향상을 조사하였다. Pseudomonas putida 21025를 접종한 미강 액체배지는 초기배지 pH 6.48로 자연그대로의 미강 액체배지를 이용하여 항온 배양기에 3$0^{\circ}C$, 150 rpm으로 33시간 배양하여 bacteriocin을 생성하였다. bacteriocin 첨가 후, 필름 가공시에는 bacteriocin의 생산과 안정성을 고려하여 pH 9.4로 조절한 후 한 시간 이내 교반, 8$0^{\circ}C$로 가열 후 2분간 유지의 총시간을 20분 이내로 하여 미강 단백질 필름을 제조하였다. 이러한 방법으로 제조한 미강 단백질 필름의 아미노태 질소함량을 조사한 결과 20% bacteriocin을 첨가한 미강 단백질 필름이 첨가하지 않은 단백질 필름 보다 아미노태 질소함량이 낮은 것으로 나타났다. 따라서 bacteriocin이 미강 단백질 필름 코팅재의 저장기간 향상에 도움을 줄 것으로 보인다.

• Journal of Microbiology and Biotechnology
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• 제16권4호
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• pp.597-604
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• 2006

In order to extend the shelf-life of packaged or coated foods, an antibacterial edible film containing 1.8% of BLS was developed from the defatted corn germ meal, which had been fermented with Bacillus subtilis under the optimum condition of pH 7.0-7.5 and $33^{\circ}C$ for 33 h. Water vapor permeability of the fermented film $(88.3mg/cm^2\;h)$ was higher than those of the normal corn germ films $(75.8mg/cm^2\;h)$. Protein solubility of the fermented film was also higher than ordinary corn germ film at the pH range of 3-10. The fermented corn germ film had higher tensile strength and lower % elongation (elongation rate) than the ordinary corn germ film. The antimicrobial activity of the film was more than 50% of the maximum activity after film production with heat treatment at $90^{\circ}C$ and pH adjustment to 9. When the corn germ protein film with bacteriocin-like substance was applied on the mashed sausage media containing E. coli, the bacterial growth inhibition was higher than the ordinary corn protein film.

• 한국축산식품학회지
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• 제35권5호
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• pp.611-614
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• 2015

This study was performed to apply a protein film containing a natural antimicrobial compound to meat packaging and determine quality change of meat during storage. Proteins obtained from the by-products of food processing have been utilized as biodegradable film sources. Porcine meat and bone meal (MBM) is obtained during meat processing, and proteins from the MBM can be extracted and used as a film base material. Previously, an antimicrobial MBM film containing coriander oil (CO) was prepared and its physical properties and antimicrobial activity were characterized. In this study, the antimicrobial MBM-CO film was applied to beef patties packaging, and the microbial population and the degree of lipid oxidation were determined during storage at 4℃ for 15 d. The population of inoculated E. coli O157:H7 in the samples wrapped with the MBM-CO film was 6.78 log colony forming unit (CFU)/g after 15 d of storage, whereas the control had 8.05 Log CFU/g, thus reducing the microbial population by 1.29 Log CFU/g. In addition, retardation of lipid oxidation in the patties was observed during storage for the samples packaged by the MBM-CO film, compared with the control samples. These results suggest that the MBM-CO film can be useful for enhancing the quality of beef patties during storage.

• Preventive Nutrition and Food Science
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• 제13권4호
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• pp.370-374
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• 2008

The Gelidium corneum (GC)-whey protein isolate (WPI) blend film containing grapefruit seed extract (GSE) was prepared by incorporating different amounts (0, 0.02, 0.04, 0.08, 0.1%) of GSE into the film. The film's tensile strength (TS) and water vapor permeability (WVP) were improved by the addition of GSE. The film containing 0.1% GSE had a TS of 3.27 MPa, whereas the control had 2.64 MPa. WVP of the film was also significantly decreased by the addition of GSE. Addition of 0.1% GSE decreased the populations of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium by 1.0, 1.6, and 0.6 log CFU/g, respectively, compared to the control. Fish paste was packed with the GC-WPI blend film containing GSE, and microbial change in the fish paste inoculated with E. coli O157:H7, L. monocytogenes, and S. Typhimurium during storage was examined. Populations of E. coli O157:H7, L. monocytogenes, and S. Typhimurium were decreased by 0.60, 0.48, and 0.85 log CFU/g, after 7 day of storage, respectively. These results suggest packaging fish paste in the GC-WPI blend film containing GSE can extend the shelf life.

• Food Science and Biotechnology
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• 제18권4호
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• pp.889-894
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• 2009

Barley proteins are expected to have unique functional properties due to their high content of alcohol soluble protein, hordein. Since the barley proteins obtained by conventional isoelectric precipitation method cannot represent hordein fraction, barley proteins were fractionated to albumin, globulin, glutelin, and hordein with respect to extraction solvents. Functional properties and film-forming properties of solubility-fractionated barley proteins were investigated to explore their potential for human food ingredient and industrial usage. The 100 g of total barley protein comprised 5 g albumin, 23 g globulin, 45 g glutelin, and 27 g hordein. Water-binding capacities of barley protein isolates ranged from 140-183 mL water/100 g solid. Hordein showed the highest oil absorption capacity (136 mL oil/100 g), and glutelin showed the highest gelation property among the fractionated proteins. In general, the barley protein fractions formed brittle and weak films as indicated by low tensile strength (TS) and percent elongation at break (E) values. The salt-soluble globulin fraction produced film with the lowest TS value. Although films made from glutelin and hordein were dark-colored and had lower E values, they could be used as excellent barriers against water transmission.

• 한국수산과학회지
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• 제33권5호
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• pp.413-417
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• 2000

생분해성이면서 가식성인 어분 단백질필름 제조를 목적으로 필름의 가공조건이 단백질필름의 성질에 미치는 영향을 밝히기 위하여 명태어분으로부터 단백질을 추출하고, 가공조건을 달리하여 제조한 필름의 수증기 투과도와 용해도의 변화를 측정한 결과는 다음과 같다. APMPI 필름의 수증기 투과도는 가소제 glycerol의 첨가량이 증가함에 따라 증가였으나, pH 7 이상에서는 pH의 증가에 따라 감소하였다. 필름단백질의 용해도는 pH 및 가소제의 농도가 증가함에 따라 감소하였다. 필름의 총용해량은 가소제의 농도가 증가함에 따라 증가하였으나 pH가 증가할수록 감소하였다 가소제의 종류를 달리하여 필름을 제조할 때 수증기 투과도는 glycerol, polyethylene glycol 및 sorbitol 첨가 필름의 차례로 높게 나타났다. 또한 총용해량은 반대의 순서를 나타내었다.

• 한국생물공학회:학술대회논문집
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• 한국생물공학회 2001년도 추계학술발표대회
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• pp.859-862
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• 2001

For the development of preferable immunosensor and protein chip, the viologen Langmuir-Blodgett (LB) multilayer was fabricated on the surface, and then protein A was adsorbed on the proposed viologen LB film by electrostatic attractive force. The Immunoglobulin G (IgG) labeled with fluorescence marker was self-assembled on the fabricated protein A film. The topographies of the deposited films were investigated by using atomic force microscope (AFM). The immobilization of IgG was verified by fluorescence spectrum. Such structures can be used as sublayers for various kinds of IgG immobilization toward immunosensors and protein chip.

• 한국식품과학회지
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• 제30권2호
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• pp.372-378
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• 1998

Formaldehyde첨가 대두단백필름과 formaldehyde흡착 대두단백필름을 대조구용 대두단백필름과 함께 제조하여 각 필름의 색깔, 인장강도, 연신율, 투습도 및 수분용해도 등을 측정하여 제조방법에 따른 효과를 조사하였다. formaldehyde의 처리방법에 따라 필름의 특성은 크게 영향을 받았다. formaldehyde첨가 대두단백필름의 물리적 특성은 대조구인 대두단백필름에 비해 큰 차이가 없었으나 formaldehyde흡착 대두단백필름은 그 특성이 크게 변하였다. Formaldehyde흡착 필름은 가교결합이 형성되어 필름의 수분용해도가 26.1%에서 16.6%로 크게 감소하였으며, 인장강도는 2배가 증가한 반면 필름의 연신율은 2배로 감소하였다. 이는 formaldehyde와 반응하여 단백질 분자 사이에 가교결합이 형성되면서 단백질이 불용화 및 경화되었기 때문이다.