• Membrane and Water Treatment
• /
• v.1 no.3
• /
• pp.171-179
• /
• 2010

The transport of selected salts of sulphuric acid (cobalt, copper, iron(II), manganese, nickel and zinc sulphate) through an anion-exchange membrane Neosepta-AFN was investigated in a counter-current continuous dialyzer at various salt concentrations and volumetric liquid flow rates. The basic transport characteristics - the rejection coefficient of salt and the permeability of the membrane - were calculated from measurements at steady state. The salt concentration in model mixtures was changed in the limits from 0.1 to 1.0 kmol $m^{-3}$ and the volumetric liquid flow rate of the inlet streams was in the limits from $8{\times}10^{-9}$ to $24{\times}10^{-9}m^3\;s^{-1}$. Under the experimental conditions given, the rejection coefficient of salts tested was in the range from 65% to 94%. The lowest values were obtained for iron(II) sulphate, while the highest for copper sulphate. The maximum rejection of salt was reached at the highest volumetric liquid flow rate and the highest salt concentration in the feed. The permeability ($P_A$) of the Neosepta-AFN membrane for the individual salts was in the range from $0.49{\times}10^{-7}m\;s^{-1}$ to $1.8{\times}10^{-7}m\;s^{-1}$ and it can be described by the following series: $P_{FeSO_4}$ < $P_{NiSO_4}$ < $P_{ZnSO_4}$ < $P_{CoSO_4}$ < $P_{MnSO_4}$ < $P_{CuSO_4}$. The permeability of the membrane was strongly affected by the salt concentration in the feed - it decreased with an increasing salt concentration.

• Biotechnology and Bioprocess Engineering:BBE
• /
• v.6 no.1
• /
• pp.37-41
• /
• 2001

HPLC separation of ionic samples tends to be more complicated and difficult to understand than that of non-ionic compounds. On the other hand, band spacing is much more easily manipulated for ionic than for neutral samples. Ion-suppression RP-HPLC method was used with organic modifier and aqueous buffer solution. In this work, five mononucleotides of cytidine-5-monophosphate (5-CMP) disodium salt, uridine-5-monophosphate disodium salt (5-UMP), guanosine-5-monophosphate disodium salt (5-GMP), inosine-5-monophosphate disodium salt (5-IMP), and adenosine-5-monophosphate disodium salt (5-AMP) were examined. Acetic acid and sodium phosphate were used as buffers, and methanol as an organic modifier. A new relationship between the retention factor and the buffer concentration at a fixed modifier content (5% of methanol) could be expressed by following: K = (k(sub)-1 + k(sub)0 (k(sub)B/k(sub)S)/(1 + (k(sub)B/k(sub)S) C(sub)B(sup)a), where C(sub)B was the concentration of buffer. Using this relationship, the calculated values closely matched the experimental data. The derived relationship showed that as the buffer concentration increased, the retention factor approached a certain value, and this was buffer dependent.

• Bulletin of the Korean Chemical Society
• /
• v.33 no.11
• /
• pp.3719-3726
• /
• 2012

Formation of Z-DNA, a left-handed double helix, from B-DNA, the canonical right-handed double helix, occurs during important biological processes such as gene expression and DNA transcription. Such B-Z transitions can also be induced by high salt concentration in vitro, but the changes in the relative stability of B-DNA and Z-DNA with salt concentration have not been fully explained despite numerous attempts. For example, electrostatic effects alone could not account for salt-induced B-Z transitions in previous studies. In this paper, we propose that the B-Z transition can be explained if counterion entropy is considered along with the electrostatic interactions. This can be achieved by conducting all-atom, explicit-solvent MD simulations followed by MM-PBSA and molecular DFT calculations. Our MD simulations show that counterions tend to bind at specific sites in B-DNA and Z-DNA, and that more ions cluster near Z-DNA than near B-DNA. Moreover, the difference in counterion ordering near B-DNA and Z-DNA is larger at a low salt concentration than at a high concentration. The results imply that the exclusion of counterions by Z-DNA-binding proteins may facilitate Z-DNA formation under physiological conditions.

• Preventive Nutrition and Food Science
• /
• v.16 no.4
• /
• pp.348-356
• /
• 2011

The effects of Glycyrrhiza uralensis and Brassica juncea on the quality and palatability of low-salt gochujang were investigated in terms of the microbial characteristics, enzyme activities, pH, acidity, amino nitrogen and sensory evaluation during 40 days of fermentation. The proliferation of fungi in low-salt gochujang with added G. uralensis and B. juncea were inhibited, while the numbers of total viable bacteria and lactic acid bacteria were not affected. In terms of ${\alpha}$-amylase and ${\beta}$-amylase activity, no significant difference was observed by the salt concentration or additives. However, lowering the salt concentration increased protease activity. The amount of amino-nitrogen in low-salt gochujang at 20 days was similar to that in the control gochujang at 40 days. In the sensory test, low-salt gochujang was preferred compared to control gochujang (8.5% salt). Particularly, the 4.3% salt gochujang with additives was the most preferred.

• Food Science of Animal Resources
• /
• v.39 no.4
• /
• pp.576-584
• /
• 2019

This study was performed to evaluate the physicochemical properties of myofibrillar protein (MP) gels containing pork skin gelatin at different salt concentrations. MP gels were prepared to the different salt levels (0.15, 0.30, and 0.45 M) with or without 1.0% of pork skin gelatin. Cooking yield (CY), gel strength, shear stress were measured to determine the physical properties, and SDS-polyacrylamide gel electrophoresis, scanning electron microscopy, fourier transform infrared spectroscopy, sulfhydryl group and protein surface hydrophobicity was performed to figure out the structural changes among the proteins. The addition of gelatin into MP increased CYs and shear stress. MP at 0.45 M salt level had the highest CY and shear stress, as compared to MPs at lower salt concentrations. As the salt concentration of MP gels increased, the microstructure became the compact and wet structures, and decreased the amount of ${\alpha}-helix$/unordered structures and ${\beta}-sheet$. MP with gelatin showed a decreased amount of ${\alpha}-helix$/unordered structures and ${\beta}-sheet$ compared to MP without gelatin. The addition of gelatin to MP did not affect the sulfhydryl group, but the sulfhydryl group decreased as increased salt levels. MP mixtures containing gelatin showed a higher hydrophobicity value than those without gelatin, regardless of salt concentration. Based on these results, the addition of gelatin increased viscosity of raw meat batter and CY of MP gels for the application to low salt meat products.

• Food Science of Animal Resources
• /
• v.32 no.3
• /
• pp.285-292
• /
• 2012

This study was conducted in order to evaluate the effects of brine pre-soaking at different concentrations and drying time on the quality characteristics of pork jerky. The physicochemical properties of pork jerky including final moisture content, water activity ($a_w$), shear force, microstructure, and thiobarbituric acid reactive substance (TBARS) values were investigated. The sensory attributes of pork jerky were evaluated and used as parameters for determining the optimum drying condition. The sliced pork samples were pre-soaked at salt concentrations ranging from 0 to 10% for 3 h and then dried at $70^{\circ}C$ for up to 10 h. The pre-soaked samples in the salt solution showed higher final moisture content than the control sample after drying for 10 h. The final moisture content of pork jerky increased with increasing salt concentrations. On the other hand, the water activity with regards to the pre-soaked samples in a 10% salt solution showed the lowest value for up to 8 h drying. The shear force values of pork jerky decreased with increasing salt concentration while the TBARS values of the samples increased with increasing salt concentrations. Sensory evaluation suggested that the color, flavor, juiciness, and tenderness of the pork jerky samples were improved by pre-soaking in a 2% salt solution and the highest likeability score of pork jerky among the samples were obtained by pre-soaking in a 2% salt solution prior to drying.

• Food Science of Animal Resources
• /
• v.18 no.3
• /
• pp.209-215
• /
• 1998

Effects of protein concentration, ionic strength, pH, and temperature range on the heat-induced denaturation of salt soluble protein extracted from spent layer meat were investigated. Viscosity of salt soluble protein heated at 65$^{\circ}C$ for 30 min began to increase sharply above 7 mg/ml of breast protein concentration, and above 21 mg/ml of leg protein concentration, respectively. Both turbidity and viscosity showed the highest value in cooked protein solution with pH 6.0 and 1% NaCl. The turbidity of salt soluble protein started to increase continuously from 40$^{\circ}C$ to 80$^{\circ}C$. The viscosity increased rapidly from 45$^{\circ}C$ to 60$^{\circ}C$ in breast protein, and increased from 50$^{\circ}C$ to 55$^{\circ}C$ in leg protein, respectively, and then kept relatively constant. Breast protein had higher viscosity than leg protein during heat-induced gelation. Therefore, salt soluble protein from spent layer meat was associated with denatured protein (turbidity change) prior to gelation (viscosity change) during heating. Breast protein showed lower thermal transition temperature, and better gel formation than leg protein during heating.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.19 no.3
• /
• pp.234-238
• /
• 1990

The effects of salt concentration immersion time in a salt solution prior to air dehydration and heating of air temperature during dehydration upon the browning reaction and pyruvic acid content of air dried garlics to a 6.5% moisture content(wet basis) were analyzed by a response surface methodology(RSM), Those values were also predicted by using a second degree polynomial regression model. Heating of air temperature was the most significant factor affecting the both browning reaction and pyruvic acid content. Salt concentration had more influence to browning reaction than immersion time whereas immersion time was more impor-tant factor than salt concentration on a retention of pyruvic acid sugested different processing conditions. While the processing conditions to minimize the browning reaction(O.D=0.009) were 0.3% of salt solution 9 min of immersion time and 5$0^{\circ}C$ of air temperature compared to control(O.D=0.022) of air dehydration at 5$0^{\circ}C$ Pyruvic acid contents were maximized(174 $\mu$mole/g garlic solid) at the 0.1% of salt solution 3 min of immersion time and 5$0^{\circ}C$ of air temperature compared to control(147 $\mu$mole/g garlic solid) of air dehydration at 5$0^{\circ}C$

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.26 no.5
• /
• pp.788-793
• /
• 1997

Addition of sugar, enzymatic hydrolysis and salt concentration were evaluated for their effects on the changes in some characteristics of Kimchi juice during fermentation. The Kimchi juice was prepared by brining and grinding of outer layer leaves of chinese cabbage, one of the wastes products of Kimchi processing, followed by fermentation proceeded significantly faster. Addition of sucrose or glucose at the ange of 0.5~2.0 % also improved the fermentation but the concentration effect was little. Enzymatic hydrolysis on the brined cabbage prior to fermentation with a commercial polysaccharides hydrolases also increased the fermentation. However the solid concentration in Kimchi juice was rather decreased by higher concentration of NaCl and enzymatic hydrolysis. The reducing sugar content showed a rapid decrease from 24 hours of fermentation and the effect of enzymatic hydrolysis was little.

• Journal of the Korean Home Economics Association
• /
• v.30 no.1
• /
• pp.1-9
• /
• 1992

Graft polymerization mechanism and rate of polymerization of MMA and MMA/4-VP onto cellulose fiber using Ce(IV) salt as an initiatior were investigated. It was shown that the concentration of Ce(IV) salt affected on the graft yield, graft efficiency, total conversion and the rate of graft polymerization. The graft yield and total cenversion for MMA grafted polymer were significantly higher than those for MMA/4-VP grafted polymer with variation of CAN concentration. In this system the oxidative termination by Ce(IV) salt was considered particularly in higher concentration Ce(IV) ion. The change in the mode of termination reactions with variation of CAN concentration made possible the presence of an optimum Ce(IV) ion concentration for maximum graft yield.