• Journal of Magnetics
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• v.14 no.4
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• pp.150-154
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• 2009

The effect of Ga and, Nb addition on the kinetics and mechanism of the disproportionation of a Nd-Fe-B alloy were investigated by isothermal thermopiezic analysis (TPA) using $Nd_{12.5}Fe_{(81.1-(x+y))}B_{6.4}Ga_xNb_y$ (x=0 and 0.3, y= 0 and 0.2) alloys. The addition of Ga and Nb retarded the disproportionation kinetics of the Nd-Fe-B alloy significantly, and increased the activation energy of the disproportionation reaction. The disproportionation kinetics of the $Nd_{12.5}Fe_{(81.1-(x+y))}B_{6.4}Ga_xNb_y$ alloys measured under an initial hydrogen pressure of 0.02 MPa were fitted to a parabolic rate law. This suggested that during the disproportionation of $Nd_{12.5}Fe_{(81.1-(x+y))}B_{6.4}Ga_xNb_y$ alloys with an initial hydrogen pressure of 0.02 MPa, a continuous disproportionation product is formed and the overall reaction rate is limited by the diffusion of hydrogen atoms (or ions).

• Biomolecules & Therapeutics
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• v.21 no.3
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• pp.204-209
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• 2013

Osteoprotegerin (OPG) is a secreted glycoprotein and a member of the tumor necrosis factor receptor superfamily. It usually functions in bone remodeling, by inhibiting osteoclastogenesis through interaction with a receptor activator of the nuclear factor ${\kappa}B$ (RANKL). Transglutaminases-2 (Tgase-2) is a group of multifunctional enzymes that plays a role in cancer cell metastasis and bone formation. However, relationship between OPG and Tgase-2 is not studied. Therefore, we investigated the involvement of 12-O-Tetradecanoylphorbol 13-acetate in the expression of OPG in MG-63 osteosarcoma cells. Interleukin-$1{\beta}$ time-dependently induced OPG and Tgase-2 expression in cell lysates and media of the MG-63 cells by a Western blot. Additional 110 kda band was found in the media of MG-63 cells. 12-O-Tetradecanoylphorbol 13-acetate also induced OPG and Tgase-2 expression. However, an 110 kda band was not found in TPA-treated media of MG-63 cells. Cystamine, a Tgase-2 inhibitor, dose-dependently suppressed the expression of OPG in MG-63 cells. Gene silencing of Tgase-2 also significantly suppressed the expression of OPG in MG-63 cells. Next, we examined whether a band of 110 kda of OPG contains an isopeptide bond, an indication of Tgase-2 action, by monoclonal antibody specific for the isopeptide bond. However, we could not find the isopeptide bond at 110 kda but 77 kda, which is believed to be the band position of Tgase-2. This suggested that 110 kda is not the direct product of Tgase-2's action. All together, OPG and Tgase-2 is induced by IL-$1{\beta}$ or TPA in MG-63 cells and Tgase-2 is involved in OPG expression in MG-63 cells.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.1
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• pp.113-121
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• 2010

Recently, there has been a great deal of public interest in health foods, such as turmeric (Curcuma longa L). In this study, the baking features of turmeric powder were evaluated by making pan bread. To accomplish this, the effects of added turmeric powder on the results of mixograph analysis as well as, the pH and, fermentation rate were measured. In addition, the features of the bread were examined by testing the stickiness of the dough and the TPA of the product using a texture analyzer. Finally, the consumer's preferences were investigated by evaluation of the color difference, crumbScan and sensory evaluation. The results revealed that as the level of turmeric powder increased, the pH decreased. which resulted in the gas possessing capacity of the dough improving and the fermentation persistence of the dough increasing. In addition, the stickiness increased as the turmeric powder content increased. However, there were significant differences among breads produced using different amounts of turmeric powder. Evaluation of the taste revealed that the TP3 group had the higher score than control score and TP7 had the lowest score. In overall preference, TP7 was especially low and the preference decreased as the content of turmeric powder increased.

• Journal of the Korean Chemical Society
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• v.40 no.10
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• pp.656-662
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• 1996

Using low temperature and atmospheric pressure method, we synthesized Na, TPA-ZSM-5 with Si/Al ratio of about 100. We employed 27Al and 29Si MAS NMR spectroscopy and FT-IR to investigate the crystallization process as a function of time. The chemical shift depends on the initial composition of reactants and changes during the course of synthesis different from those reported by others earlier. However, the chemical shift of our final product showed in the range of typical ZSM-5. And the defect site was removed by the calcine. From XRD and SEM data, the formation of ZSM-5 was also confirmed.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.4
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• pp.538-542
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• 2004

Comminuted sausages with reduced fat (25-0%) and increased moisture (19-44%) combinations were manufactured, and their chemical composition, and physico-chemical, textural and sensory properties were determined for the selection of the most palatable sausage treatment. The moisture and fat contents of the comminuted sausages varied from 55-79% and 26.4-2.14%, respectively, whereas, the protein content was relatively constant at 13.5-14.5%. Expressible moisture (EM, %) decreased with increased fat addition, and the high-fat control sausage (~25% fat) had lower EM than those with lower than 15% fat addition. Increased fat level also increased Hunter L values (lightness) of sausage samples taken from the core, and differences in lightness were observed between 15 and 25% fat level at the initial mixture. Sausages without fat addition had different textural characteristics from high-fat control sausages in most texture profile analysis (TPA) values. However, no differences in TPA values were observed among treatments with added fat (<25%) in the formulation. Results of the sensory evaluation showed that the most appropriate fat content of comminuted sausages to have better sensory properties ranged from 15-20% of added fat at the initial mixture. These results also indicated that decreased fat and increased moisture contents produce sausages with higher EM and lower lightness. Comminuted sausages without fat addition had different textural characteristics from the high-fat control.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.44-56
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• 2016

This study investigated the quality characteristics of white pan bread with Haenaru rice flour which is regional product of Dangjin. Haenaru rice flour was substituted 10%, 30% and 50% for each bread sample. The overall effects of Haenaru rice flour substitution on pan bread were examined by investigating fermentation rates, pH, volume, specific volume, TPA, crumbScan and colorimeter and using sensory evaluation. A control showed the highest fermentation rate by 60 min, but there was no differences among all samples except HNR50 after 60 min. The higher Haenaru rice flour content, the higher pH value of bread loaf and bread and the lower volume and specific volume of rice breads. According to TPA and crumbscan, high amounts of Haenaru rice flour substitution increased the hardness of bread and decreased fineness and elongation of bread cells. In sensory evaluation, though a control got the best texture, flavor and overall acceptance, HRF30 and HRF10 showed the best preference of appearance and taste respectively, But most of all, there were no significant differences among those samples. Consequently, the results indicate that a substitution of Haenaru rice flour for wheat flour by 30 percent will not show any decisive difference in consumer's acceptance.

• Korean journal of food and cookery science
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• v.19 no.4
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• pp.429-438
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• 2003

The optimization of Omija-pyun as a traditional dessert, with the most European taste and year round availability, was studied with regard to its texture. The response surface methodology was used to determine the optimal composition of Omija-pyun as a European style dessert. The texture, including the springiness, gumminess, cohesiveness, adhesiveness, hardness and chewiness, was measured using TPA parameters (TA-HD Texture Analyser, stable micro system, UK). The texture of Omija-pyun was influenced by pectin and sucrose to the first linear order. The properties of springiness and adhesiveness were influenced by pectin x pectin to the second quadratic order. No cross product effects between ingredients were found from the analysis. The maximum springiness was obtained with 42g of pectin, 450g of sucrose, 110g of glucose syrup and 4.8g of tartaric acid. The maximum chewiness was with 55g of pectin, 330g of sucrose, 140g of glucose syrup and 5.7g of tartaric acid. The maximum adhesiveness was achieved using 17g of pectin and 400g of sucrose. The gumminess and hardness increased with increasing pectin content, and a cross product effect was observed(Eds note: you said earlier that no cross product effects between the ingredients was found\ulcorner) between sucrose and glucose syrup.

• Culinary science and hospitality research
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• v.23 no.5
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• pp.101-108
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• 2017

This study was conducted to investigate the noodle added with Pachyrhizus erosus powder. Total contents of carbohydrates, crude protein, crude lipid, ash, and total dietary fiber were 87.14%, 3.14%, 0.81%, 7.82%, and 49.12%, respectively. The water-binding capacity was significantly increased by increasing amount of the Pachyrhizus erosus powder. When the volume of the noodles was measured after cooking, there was no difference between the control and Pachyrhizus erosus powder groups. The texture characteristics of hardness increased by increasing amount of the Pachyrhizus erosus powder. As a result of the sensory test, the 1.5% Pachyrhizus erosus powder noodles showed the highest scores for all items including appearance, flavor, taste, texture and overall acceptability. The bacterial counts of noodle decreased with greater Pachyrhizus erosus powder content on the third days. It is considered that research on antimicrobial activity should proceed in the future. As a result, it was finally suggested that optimum level of the Pachyrhizus erosus powder in the product was 1.5% level.

• Food Science of Animal Resources
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• v.38 no.5
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• pp.927-935
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• 2018

Various amounts of buckwheat powder (0%, 1%, 2%, and 3%) were added to emulsion-type pork sausages. The effects of buckwheat powder on the physicochemical characteristics of the emulsion type sausages, including proximate composition, cooking yield, viscosity, pH, instrumental color, texture profile analysis (TPA), and sensory evaluation, were determined. Increased levels of added buckwheat powder led to higher moisture (p<0.05), ash content (p<0.05 or >0.05), and cooking yield (p<0.05). However, the protein and fat contents of the sausage samples were lower (p<0.05) with higher levels of added buckwheat powder. The instrumental color and pH values were affected by the addition of buckwheat powder, which has a pH of 6.1 and associated color coordinates of $L^*=75.0$, $a^*=1.3$, and $b^*=8.7$. Meat batter with 3% buckwheat powder was shown the highest (p<0.05) viscosity indicating great formation of emulsion. There were no significant differences in the TPA among the treated samples. The viscosity value increased with increasing cooking yield in the batter ($r^2=0.7283$) i.e. the correlation coefficient between the two measurements was very high and positive. For sensory traits except for tenderness, the highest scores (p<0.05) was detected on sausages with 3% added buckwheat powder by a panel. These results suggest that the addition of 3% buckwheat powder to emulsion-type sausages produces a more beneficial meat product, with a lower fat content, greater formation of emulsion and no adverse effects on sensory properties.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1077-1084
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• 1998

The optimum conditions fer the measurement of texture profile of imitation crab-leg products were investigated by different conditions using Texture Analyser and the date were compared to those of sensory evaluations. The textural characteristics of surimi gels were compared with those of imitation crab-leg products. The TPA values of 5 different kinds of commercial imitation crab-leg product and 2 kinds of surimi gel products purchased in a market in Seoul were measured. In surimi gels, instrumental hardness and cohesiveness were higher than those of imitation crab-leg products, especially chewiness and gumminess were significantly higher than those of imitation crab-leg products. In imitation crab-leg products, hardness and cohesiveness increased and springiness decreased as the probe diameter increased from 12.5 mm to 24.6 mm. In the different compression ratio (60, 70, 80%), hardness increased and cohesiveness and springiness decreased as the compression ratio increased. The chewiness, gumminess, cohesiveness and hardness increased slightly as the cross-head speed increased from 0.8 to 2.4 mm/sec. Significant correlations between mechanical and sensory values were observed in gumminess, chewiness, cohesiveness and hardness. The optimum conditions for the TPA measurement of imitation crab-leg products were a cross-head speed of 2.4 mm/sec and 60% compression ratio with a flat probe having twice of the sample diameter (24.6 mm).