• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.37-43
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• 1994

Optimization study was conducted for preparation of uncompressed soy protein isolate(SPI) tofu in the aspects of water addition ratio, second heating temperature and amounts of oil and dextrin added. The SPI tofu was prepared without compression step with SPI-oil-dextrin mixture and $CaSO_4-GDL$ mixed coagulants. The data were statistically analyzed by multiple regresstion and response surface methodology(RSM). Addition of dextrin increased the hardness of tofu, particularly for the second heating at $85^{\circ}C$ and 8 times of water to SPI. RSM figure showed that the effect of dextrin on hardness became to be less as the heating temperature increased. The hardness increase effect was no significant except addition of 25% oil and 8 times of water and second heating at $85^{\circ}C$. The addition of 25% oil and $10{\sim}15%$ dextrin and second heating at $90^{\circ}C$ for $45{\sim}60$ minutes resulted hardness and cohesive tofu. The optimal method proposed for uncompressed SPI tofu on the basis of textural and sensory properties was first heating of homogenized SPI-oil-dextrin(100:25:15) with addition of 8 times of water(on the basis of SPI) at $100^{\circ}C$ for 6 minutes, cooling to $40^{\circ}C$, additon of mixed coagulants of $CaSO_{4}-GDL$(0.07 g, 0.0075 g/SPI) and second heating at $90^{\circ}C$ for 45 minutes.

• Journal of Applied Biological Chemistry
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• v.55 no.1
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• pp.27-34
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• 2012

Soy protein isolate (SPI)-based edible coating, with and without carboxymethyl cellulose (CMC), were used to reduce oxidative degradation of cut pork stored at $4^{\circ}C$ for 5 days. The SPI coating reduced (p<0.05) thiobarbituric acid-reactive substances (TBARS) and peroxide value (PV), compared with controls. The inhibition of TBARS and PV for SPI-coated porks with and without CMC, compared with the control was 19.1 and 23.9, and 25.7 and 37.7%, respectively. The SPI coating prevented loss of $L^*$ and $a^*$ values of porks compared to the control. The ability of the SPI coating to provide a moisture barrier for the porks was reduced (p<0.05). The SPI-coated porks with and without CMC reduced moisture loss by 37.3 and 44.6%, respectively, over the control. However, SPI coating of porks did not inhibit the growth of either total plate counts or L. monocytogenes. The result revealed that SPI can effectively be used as a natural antioxidative coating to extend quality and shelf life of pork.

• Journal of Adhesion and Interface
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• v.12 no.2
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• pp.73-80
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• 2011

In order to develop the environmental-friendly new materials based on soybean protein which is plantable macromolecule, thermal characteristics of the soybean protein resin (SPI) modified by plasticizers (1,3-propandiol, glycerol) and cross linking agents (glutaraldehyde, epichlorohydrin, glyoxal, urea) were analyzed by TGA. Mechanical properties of modified SPI were investigated and fracture was observed by SEM. As the result, flexibility of SPI film was increased by adding plasticizers; 1,3-propandiol and glycerol. Plasticization effect of glycerol was relatively greater than that of 1,3-propandiol. With the application of crosslinking agents (glycerol, epichlorohydrin and glyoxal), strength and thermal stability of SPI increased with their content. On the other hand, in case of addition of urea, thermal stability of SPI decreased and its strength was reduced because cross-linking between urea and SPI was somewhat difficult. Fracture surfaces and domain interfaces of the modified SPI resins were observed with SEM.

• Journal of Korea Water Resources Association
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• v.45 no.1
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• pp.75-89
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• 2012

This study attempted to analyze statistical characteristics of historical drought of Korea through trend, periodicity and drought spell analysis by using the drought indices. Standard Precipitation Index (SPI) and Palmer Drought Severity Index (PDSI) were calculated using weather data of 59 weather stations under Korea Meteorological Administration (KMA). As a result of analysis, SP13 and SP16 showed trend of drier spring, drier winter and wetter summer in all basin of Korea. However, SPI12 and PDSI showed different trends with shorter duration drought indices. In case of wavelet transform analysis for drought periodicities, in a band of 1~2 years or below 6 years showed significant spectrum. SP13 showed strongest power spectrum near the band of 1~2 year variance, and SPI12 and PDSI showed 6 years periodicities. The results from drought spell showed that Nakdong River Basin, Geum River Basin and Youngsan River Basin were appeared as severe drought vulnerable area of Korea.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.1
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• pp.1-8
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• 2008

In this study the rheological properties of Jeung-pyun prepared with soybean protein isolate (SPI) were investigated. SPI Jeung-pyun samples were manufactured with 3% whole protein, 7S protein, or 11S protein (w/w). In terms of moisture content the Jeung-pyun samples prepared with soybean flour had greater moisture contents than the control group. With the addition of SPI water binding capacity solubility and swelling power increased. Dough pH decreased during the fermentation, but increased after steaming and the SPI Jeung-pyun samples presented higher pH levels han the control group. Foaming ability was significantly strong in the 7S, 11S and whole protein groups. The surface structures of the 7S, 11S and whole protein Jeung-pyun samples displayed small uniform pores when examined by SEM. Overall, the results suggest that SPI can contribute to quality improvements in Jeung-pyun through effects on dough fermentation.

• Korean Journal of Food Science and Technology
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• v.9 no.2
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• pp.123-130
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• 1977

A laboratory study was made to develop a simple and economic model method for the systematic determination of functional properties of 'Soy Protein Isolates (SPI)' prepared from defatted soybean meal. These are required to evaluate and to predict how SPI may behave in specific systems and such proteins can be used to simulate or replace conventional proteins. Data concerning the effects of pH, salt concentration, temperature, and protein concentration on the functional properties which include solubility, heat denaturation, gel forming capacity, emulsifying capacity, and foaming capacity are presented. The results are as follows: 1) The yield of SPI from defatted soybean meal increased to 83.9 % as the soybean meal was extracted with 0.02 N NaOH. 2) The suitable viscocity of a dope solution for spinning fiber was found to be 60 Poises by using syringe needle (0.3 mm) with 15 % SPI in 0.6 % NaOH. 3) Heat caused thickening and gelation in concentration of 8 % with a temperature threshold of $70^{\circ}C$. At $8{\sim}12\;%$ protein concentration, gel was formed within $10{\sim}30\;min$ at $70{\sim}100\;^{\circ}C$. It was, however, disrupted rapidly at $125\;^{\circ}C$ of overheat treatment. The gel was firm, resilient and self-supporting at protein concentration of 14 % and less susceptible to disruption of overheating. 4) The emulsifying capacity (EC) of SPI was correlated positively to the solubility of protein at ${\mu}=0$. At pH of the isoelectric point of SPI (pH 4.6), EC increased as concentration of sodium chloride increased. Using model system$(mixing\;speed:\;12,000\;r.p.m.,\;oil\;addition\;rate:\;0.9\;ml/sec,\;and\;temperature\;:\;20{\pm}1\;^{\circ}C)$, the maximum EC of SPI was found to be 47.2 ml of oil/100 mg protein, at the condition of pH 8.7 and ${\mu}=0.6$. The milk casein had greater EC than SPI at lower ionic strength while the EC of SPI was the same as milk casein at higher ionic strength. 5) The shaking test was used in determining the foam-ability of proteins. Progressively increasing SPI concentration up to 5 % indicated that the maximum protein concentration for foaming capacity was 2 %. Sucrose reduced foam expansion slightly but enhanced foam stability. The results of comparing milk casein and egg albumin were that foaming properties of SPI were the same as egg albumin, and better than milk casein, particularly in foam stability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.1
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• pp.90-97
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• 1994

Effect of addition of oil , sucrose, dextrin and oil-sucrose (1 : 1 w/w) mixture on SPI tofu was investigated. The characteristics measured were yield , water holding capacity , textural and organoleptic properties. THe SPI tofufwas prepared by coagulation of soyprotein isolate (SP) suspensino by CaCl$_2$ , CaSo$_4$ an dGDL , followed by compression . Addition of oil to SPI increased the tofu yield and water holding capacity, particulary for those tofu coagulated by CaCl$_2$. Eventhough dextrin addition decreased the yield, it showed the most improving effect on water holding capacity. The tofu prepared by CaSO$_4$coagulant resulted highest in yield and water holding capacity. Hardness was found to be decreased as the oil, sucrose and dextrin added more and adhesiveness, cohesiveness and guminess were also affected. The sensory evaluation showed the SPI tofu prepared by CaSO$_4$ and 10% addition of oil and sucrose mixture to be realtively high in hardness , elasticity and uniformity of the texture.

• Proceedings of the Korea Water Resources Association Conference
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• 2011.05a
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• pp.28-28
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• 2011

치수는 고대국가로부터 현재의 국가에 이르기까지 중차대한 국가사업이다. 근대를 지나면서 산업화가 가속화되었고 수자원의 사용과 관리는 더욱 세분화 되었다. 또한 수자원의 사용과 관리에 앞서 기후와 밀접한 관계가 있는 수자원의 물리적 특성을 분석하는 연구가 활발히 이루어지고 있다. 최근 우리나라도 급격한 산업화로 인한 환경파괴와 지구온난화로 인한 강수의 편중이 더욱 심해지고 있다. 즉, 한반도도 전 세계가 직면한 기후변화로 인한 자연재해로 부터 안전하지 않다는 것을 의미한다. 특히 수자원을 관리함에 있어 가뭄의 경우에는 장기적으로 진행되는 경우가 많고 피해 규모와 복구 등도 가뭄의 진행 기간과 밀접한 관계를 가지므로 적극적인 대비가 필요하다. 따라서 가뭄을 연구함에 앞서 과거 한반도의 가뭄의 경향성 및 주기성 같은 특성을 분석할 수 있는 연구가 수반되어야 할 것으로 사료된다. 이에 따라 본 논문에서는 과거 한반도 가뭄 사상의 특성분석을 위해 대표 가뭄지수로 SPI(Standardized Precipitation Index)와 PDSI(Palmer Drought Severity Index)를 선정하여 우리나라 전역에 위치한 총 59개 기상관측소의 1980년~2009년까지의 기상자료를 수집하여 유역별 월평균 가뭄지수를 산정하였다. 또한 이를 이용하여 가뭄발생의 경향성 및 주기성을 중심으로 과거한반도 가뭄의 통계학적 특성분석을 실시하였다. 각 지수의 경향성을 분석한 결과, SPI3와 SPI6는 봄과 겨울에는 가뭄이 심화되는 경향을 보였고 여름철에는 가뭄이 완화되는 경향을 보였다. 반면 SPI12의 경우는 섬진강과 영산강은 유의하지는 않으나 전 기간에 걸쳐 가뭄이 심화되는 경향을 보였고 한강, 낙동강, 금강유역은 가뭄이 완화되는 것으로 나타났다. PDSI의 경우에는 SPI와는 반대로 섬진강과 영산강은 전 기간에 걸쳐 가뭄이 완화되는 경향을 보였고 한강, 낙동강, 금강유역은 유의한 수준에서 가뭄이 심화되는 경향을 보임으로써, SPI와 PDSI에 의한 가뭄평가 경향성이 유역별로 다소 다르게 나타나는 것을 확인할 수 있었다. 한편, 각 유역의 주기성을 분석한 결과로는 모든 유역에서 1년~3년 또는 6년 이하의 주기성을 나타냈으며, SPI의 경우 지속기간이 길어질수록 6년 이상의 저빈도 주기성을 나타냈고, SPI3는 짧게는 1년 미만의 고빈도 주기를 보이는 경우도 있었으며, SPI6와 SPI12는 4년~6년 주기를 나타냈다. 또한 PDSI도 마찬가지로 6년 내외의 장주기를 보였다. 특히 유역별로 분석할 경우 남부지역의 가뭄발생 주기가 중부지역보다 길게 나타나는 성향을 보였다. 그리고 SPI와 PDSI, 두 가뭄지수의 공통주기를 분석한 결과에서는 상관관계가 적은 것으로 확인 되었다.

• Food Science and Preservation
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• v.8 no.2
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• pp.181-186
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• 2001

The objective of this study is to determine the effect of soy protein isolate (SPI) film coating on the color, firmness, viscosity and weight loss of Rice Cake stored at 15, 20 and $25^{\circ}C$ (RH 50%) for 30 days. Raw materials mixed with SPI and cocoa powder (10:0, 7:3, 5:5, 3:7, w/w) were prepared. After adding sugar and shortening to raw materials, the mixture were refined to 25 micron of particle size. Coating of Rice Cake were carried out at $65^{\circ}C$. SPI coated Rice Cake had higher internal and external firmness comparing to the control at $25^{\circ}C$. SPI coated Rice Cake showed smooth surface morphology and had 0.71-1.01 mm of thickness. SPI coated Rice Cake showed less weight loss for 30 days compared to controls. SPI coating solution was successfully coated on Rice Cake and extended shelf-life over 15 days at room temperature.

• Journal of the Korean Operations Research and Management Science Society
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• v.31 no.1
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• pp.37-53
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• 2006

SPI (Software Process Improvement) activities have been considered one of the crucial approaches to achieve high quality, productivity and timely delivery of software products and services. The basic premise of SPI model is that higher maturity levels lead to better performance. In this research, the relationships between SPI results and performance were empirically investigated with Korean software companies. CMM key process areas were categorized into two dimensions, 'Process Implementation' and 'Quantitative Management'. The relationship between process implementation and performance was significant, but the relationship between quantitative management and performance was insignificant. The control variable, size of OU(Organizational Unit), did not have significant impact on the relation ships between SPI activities and OU performance.