• Journal of the Korean Association of Geographic Information Studies
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• v.25 no.4
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• pp.1-18
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• 2022

Currently, the Korea Meteorological Administration evaluates the meteorological drought by region using SPI6(standardized precipitation index 6), which is a 6-month cumulative precipitation standard. However, SPI is an index calculated only in consideration of precipitation at 69 weather stations, and the drought phenomenon that appears for complex reasons cannot be accurately determined. Therefore, the purpose of this study is to calculate and compare SPI considering only precipitation and SDCI (Scaled Drought Condition Index) considering precipitation, vegetation index, and temperature in Gyeonggi. In addition, the advantages and disadvantages of the station data-based drought index and the satellite image-based drought index were identified by using results calculated through the comparison of SPI and SDCI. MODIS(MODerate resolution Imaging Spectroradiometer) satellite image data, ASOS(Automated Synoptic Observing System) data, and kriging were used to calculate SDCI. For the duration of precipitation, SDCI1, SDCI3, and SDCI6 were calculated by applying 1-month, 3-month, and 6-month respectively to the 8 points in 2014. As a result of calculating the SDCI, unlike the SPI, drought patterns began to appear about 2-month ago, and drought by city and county in Gyeonggi was well revealed. Through this, it was found that the combination of satellite image data and station data increased efficiency in the pattern of drought index change, and increased the possibility of drought prediction in wet areas along with existing dry areas.

• Korean journal of food and cookery science
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• v.12 no.4
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• pp.571-576
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• 1996

The moisture-dependent gelation characteristics of five different proteins are evaluated to understand the modification of gel strength when they are added in surimi gel. Compressive force and penetration force of protein gels gradually decreased with increase of moisture level, with showing markedly decrease at certain point of moisture level called critical moisture level. The critical moisture level for gelation of SPI-1, SPI-2, EW, WPC and LA were 79.4%, 81.6%, 91.4％, 87,8% and 84.7%, respectively. Beyond this critical level of water, protein gel matrix begins to lose its water binding and structural integrity. The mnisture that was not re tained by a protein was available to diluting the protein matrix and eventually weakened the overall gel strength. EW and MPI showed higher water retention than those of SPI, WPC and LA. The compressive force of SPI, WPC and LA-incorporated surimi gel at the varying moisture levels strongly correlated with the amount if water retained at corresponding moisture level within those protein (r=0.99).

• Food Science of Animal Resources
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• v.31 no.5
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• pp.782-790
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• 2011

The effects of soy protein isolate (SPI) and red bean protein isolate (RBPI) on gelling properties of pork myofibrillar protein (MP) in the presence of microbial transglutaminase (MTG) were studied at 0.45 M NaCl. MP paste was incubated with MTG (0.1%) at various levels (0.1, 0.3, 0.5, and 1%) of SPI and RBPI before incubating at $4^{\circ}C$ for 4 h. The rheological property results showed that MP gel shear stress increased with increasing RBPI concentration. Cooking yield (CY) of the MP gel increased with increasing RBPI and SPI, whereas gel strength (GS) was not affected by adding RBPI or SPI. Thus, effects of incubation time (0, 4, 8, 10, and 12 h) were measured at 0.1% SPI and RBPI. GS values of the MP gel at 10 and 12 h were similar and were higher than those of the others. CY values were highest when RBPI (0.1%) was added, regardless of incubation time. The protein patterns indicated that incubating the MP with MTG for 10 h resulted in protein crosslinking between MP and RBPI or SPI. Based on these results, RBPI and SPI could be used as an ingredient to increase textural properties and cooking yield of meat protein gel.

• Microbiology and Biotechnology Letters
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• v.36 no.2
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• pp.135-141
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• 2008

Immunomodulating effect of Salicornia herbacea extract on the mouse splenocytes was investigated. Crude S. herbacea polysaccharide extract (CSP) and other kinds of fine S. herbacea polysaccharides (SPI and SPII) were prepared from S. herbacea by hot water extraction and further ultrafiltration and gel filtration chromatography. In vitro experiment, the mouse splenocytes and separated T cells were treated with CSP, SPI or SPII (0.5, 1, 2, 4 mg/ml). In vivo experiment, three different S. herbacea extracts were orally administrated everyday for one week. For the basic data, body weight and physiological parameters such as organ weight and spleen index were observed. The proliferation of the cells was used as an index for immunemodulating activity and the effect of proliferation was evaluated using MTS assay. The CSP, SPI and SPII directly induced the proliferation of splenocytes and separated T cells in a dose-dependent manner. In results, the proliferation was more increased in the SPI and SPII treated cells than in the CSP treated cells. The best proliferation was shown in the splenocytes cultured with SPI at the concentration of 4 mg/ml for 24 hr. The proliferation of splenocytes and separated T-cells was higher (3.2 and 3.5 times, respectively) than the control. Moreover, when the mouse splenocytes were treated with mitogen, the efficient proliferation was shown in the splenocytes cultured with SPI. In conclusion, polysaccharides from S. herbacea showed a substantial immunomodulating activity in the mouse immune cells.

• Korean journal of food and cookery science
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• v.16 no.2
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• pp.151-159
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• 2000

The effects of bromelain and $\alpha$-chymotrypsin treatments on the functional properties(foaming capacity, foaming stability, emulsifying capacity, and emulsifying stability) of soy protein isolate(SPI) and the addition of various sweeteners(sucrose, sorbitol, xylitol) on the quality attributes(viscosity, overrun ratio, melt-down property, and sensory characteristic) of soy ice cream were studied. SPI was more effectively hydrolyzed with $\alpha$-chymotrypsin than bromelain, resulting in a better foaming and emulsifying capacity. Adding xylitol could significantly improve the viscosity, overrun and melt-down property of soy ice creams while the effect was the lowest in the sucrose addition. Bromelain treatment caused a lower apparent viscosity of SPI suspension compared with $\alpha$-chymotrypsin treatment and untreated. The overrun ratios of the soy ice cream prepared with bromelain and $\alpha$-chymotrypsin treated SPI were 18.9∼25.9% and 24.9∼40.3%, respectively as a result of freezing with agitation for 20 min in an ice cream maker. Comparatively, untreated SPI could bring only 15.8∼21.4% overrun ratios after operating for 15 min. The bromelain treatment caused high melt-down tendency of the product while soy ice cream with untreated SPI showed an opposite trend. In sensory characteristics, no significant differences in the strength of beany flavor were noted among the samples. Sweetness, bitter taste, icy feel, and mouthfeel of the product were greatly affected by the enzyme-treatment of SPI. Soy ice cream added with xylitol after $\alpha$-chymotrypsin treatment was the most acceptable among all samples.

• Preventive Nutrition and Food Science
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• v.8 no.3
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• pp.278-283
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• 2003

Textural properties of tofu manufactured with micronized full-fat soyflour (MFS) were enhanced by the addition of soy protein isolate, whey protein concentrate, chitosan oligosaccharide and mushroom powder. The MFS solution (14.2% solid content) was converted to semi-solid tofu by a two-stage heat treatment with the addition of 4% coagulant mix. The MFS tofu was evaluated by a compression test as well as sensory evaluation. To produce the semi-solid gel (MFS tofu) with reasonably high strength and toughness, the MFS solution with 14.2% solid content and 7.0% protein had to be heat treated at 121$^{\circ}C$ for 3min. The relative toughness of MFS tofu was increased by the addition of SPI, showing a 144% increase. The toughness of MFS tofu prepared with the MFS/SPI mixture was greatly increased by the addition of WPC at the level of 0.7% and the water separation from MFS tofu was greatly reduced. Furthermore, the toughness and strength of MFS/SPI tofu was enhanced by the addition of 0.1% chitosan oligosaccharide and 0.2% mushroom powder. The sensory evaluation of the tofu fortified with SPI, chitosan oligosaccharide and mushroom powder was superior to that of MFS tofu, with a higher score for overall preference.

• Korean Journal of Food Science and Technology
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• v.25 no.1
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• pp.39-45
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• 1993

The effects of enzymatic modification with pepsin and actinidin was studied on molecular weight distributions and functional properties of hydrolysates from soy protein isolate (SPI) differing in degree of hydrolysis. The hydrolyzed SPI by pepsin showed 41.5% degree of hydrolysis after 5 min, and maximum hydrolysis was obtained after 2 hours. Actinidin hydrolyzed SPI 26.71% degree after 1 hour. On SDS-PAGE, native SPI showed 9 distinguishable bands on SDS-PAGE gel. Pepsin treated SPI showed one broad band in the lower part of gel. This band was shifted further to the bottom of the gel and became faint as hydrolysis time increased. While actinidin treated SPI showed different SDS-PAGE pattern from pepsin. However PAGE patterns were similar with pepsin and actinidin treated groups. With pepsin treatment, solubility of SPI distinctively increased around isoelectric point(pI). Emulsifying activity (EA) and emulsifying stability (ES) showed marked increase over pH range of $3.0{\sim}8.0$. 5 min modified group had most excellent foam expansion (FE). Foam stability (FS) was increased as pepsin treatment time increased at pI. With actinidin treatment, solubility was increased. 60 min modified SPI had the most effective EA at pH 4.5. However ES was not effected by actinidin treatment. 5 min modified group was most effect in FE. FS was higher at alkaline pH.

• The Korean Journal of Food And Nutrition
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• v.9 no.3
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• pp.325-330
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• 1996

Foaming capacity (FC) and stability (FS) of protein recovered from red crab (Chitinonecetes opilio) processing in water and soybean protein isolate were determined at pH 2.0~10.0 in water and NaCl solution. The FC values for both proteins showed the lowest values at the isoelectric point (pH 4.0) and increased nth an increase in pH above the isoelectric point. FC of RCP was higher than that of SPI at pH 10.0 in water and both NaCl solutions. FC of SPI increased with an increase in NaCl concentration at pH 4.0 and 6.0, but FC of RCP was not affected. The highest FS values for both proteins were obtained at pH 4.0 in water. At pH 2.0, FC of RCP decreased with NaCl concentration increase, but FS increased. NaCl concentration had little effect on FS of RCP at pH 4.0 and 6.0, but the FS decreased at pH 10.0. FS of SPI was similar to that of RCP at pH 2.0 and increased with NaCl concentration Increase from 0.1 to 0.5M NaCl at pH 10.0.

• Proceedings of the Korea Water Resources Association Conference
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• 2021.06a
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• pp.330-330
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• 2021

본 연구에서는 새롭게 개발 중인 SSP 시나리오의 일단위 강수량과 온도 자료를 활용하여 청미천 유역의 미래 가뭄의 예측 및 분석을 실시하였다. SSP1-2.6, SSP2-4.5, SSP3-7.0, SSP5-8.5에 따른 새롭게 개발 중인 CMIP6 (Coupled Model Intercomparison Project) GCM (General Circulation Models) 중 ACCESS-ESM1.5(Australian Community Climate and Earth System Simulator model)를 이용하였다. GCM 자료는 Quantile Mapping 방법을 사용하여 편이보정 되었고, 유출분석은 SWAT(Soil and Water Assessment Tool) 모형을 사용하여 청미천 유역에 대해 수행하였다. 청미천 유역의 가뭄분석을 위해 기상학적 가뭄지수인 SPI(Standardized Precipitation Index)와 SPEI(Standardized Precipitation Evapotranspiration Index), 수문학적 가뭄지수인 SDI(Standardized Streamflow Index)를 산정하였다. 그 후, 시간에 따른 가뭄의 특성을 분석하기 위해 가까운 미래 (2025-2064)와 먼 미래 (2065-2100) 로 구분하여 분석을 진행하였다. 그 결과, 청미천 유역의 가뭄 발생은 SSP시나리오, 가뭄지수에 따라 차이점을 확인할 수 있었다. SSP 시나리오의 경우 SSP5-8.5에서 가장 심각한 가뭄이 발생하였다. 가뭄지수의 경우 강수만을 고려한 SPI는 먼 미래에 비해 가까운 미래에서 더욱 심각한 가뭄이 발생하였다. SDI의 경우 강수량의 변동이 일반적으로 하천의 흐름에 영향을 미치기에 SPI와 비슷한 양상을 나타내었다. SPEI의 경우 시간에 따른 기온상승으로 먼 미래에 심각한 가뭄이 발생하였다.

• Journal of Korean Society of Environmental Engineers
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• v.39 no.7
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• pp.385-390
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• 2017

This study investigated removal characteristic of soluble Cs in water by RPT (Radioactivity pollutant treatment) with coagulation and sedimentation. The RPT conducted with various chemical and natural coagulants to remove the soluble Cs which consisted pre-adsorption, Sedimentation and post-adsorption. Natural absorbent included Illite and zeolite. Especially, Illite divided LPI (Large Particle Illite) and SPI (Small Particle Illite) by grain size. Also, Chemical coagulants included high basicity PAC (poly aluminum chloride). The adsorbent had a plate structure mainly composed of quartz, albite and muscovite. The surface area were $4.201m^2/g$ and $4.227m^2/g$ and the particle sizes were $197.4-840.9{\mu}m$ and $3.28-53.57{\mu}m$, respectively. The adsorption efficiency of the natural Illite was 82.8% for LPI and 85.6% for SPI. The removal efficiency of turbidity, which was an indirect indicator of adsorbent recovery, was 96.4% and 98.3%, respectively.