• Korean Journal of Food Science and Technology
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• v.44 no.6
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• pp.711-715
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• 2012

A laminate-composite film was developed using industry co-products of defatted mustard meal (DMM) and whey protein isolate (WPI). An individually prepared DMM-based film (DMM film) and a WPI-based film (WPI film) were thermally laminated at $130^{\circ}C$ at a rate of 30 cm/min. Microscopic images exhibited that the DMM film and the WPI film were continuously attached in the laminate without void spaces. The tensile strength, elongation at break, and water vapor permeability for the laminate were 0.7MPa, 4.0%, and $6.9g{\cdot}mm/kPa/h/m^2$, respectively. Stretchability and heat seal strength of the laminate were higher than those of the un-laminated DMM film. The film layers of the laminate were physically overlapped, not forming new biopolymer units induced by molecular interactions. The opportunity for DMM films to be used as food packaging materials for wrapping and sealing could be increased by thermal lamination with WPI films, which improves the stretchability and heat sealability of DMM films.

• Food Science of Animal Resources
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• v.31 no.4
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• pp.543-550
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• 2011

Various concentrations of whey protein isolate (WPI), such as 0.1, 0.5, 1.0, 2.5, and 5.0%(w/v), containing 1.0%(w/v) eugenol were prepared by high speed homogenization to formulate nanoemulsions (NEs) and to investigate their antimicrobial activity. The results showed that particle size decreased according to increases in WPI concentration. Similarly, the ${\zeta}$-potential value was reduced to a negative charge when using WPI concentrations >0.1%(w/v). In contrast, no significant differences in particle size were observed during 1 mon of storage, except for the 0.1%(w/v) WPI NE. The ${\zeta}$-potential value depended on the increase in WPI concentration and storage duration, except for NE1 and NE5, suggesting that a low or high concentration of emulsifier was not effective for maintaining the droplet form of the eugenol NE. The results of an antibacterial effect investigation indicated that the growth of Escherichia coli was inhibited based on an increase in eugenol concentration in all NE formulations. Moreover, a membrane permeability study showed that total leakage content increased according to incubation time.

• Journal of Fisheries and Marine Sciences Education
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• v.28 no.5
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• pp.1220-1230
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• 2016

The purpose of this study is to investigate the effect of 20s university student bodybuilders' protein intake differences with resistant exercise(weight training) by 12 weeks on solt lean mass and body composltion. Natural protein(Chicken breast meat) intake group and Whey protein isolates(WPI) intake group are the experimental groups. Conventional meal intake group is the control group. This study proposes a efficient protein diet for weight training. The results were as follows. In the experimental group(natural protein intake), muscle mass and lean body mass was significantly increased, but body fat percentage was significantly decreased. In the experimental group(WPI intake), muscle mass and lean body mass was significantly increased, but body fat percentage was significantly decreased. In the control group(conventional meal intake), muscle mass and lean body mass was insignificantly increased, but body fat percentage was insignificantly decreased. In addition, there was not a significant difference among intake groups, and also not a differentiated effect between natural protein and WPI intake. In conclusion, natural protein and WPI made muscle mass and lean body mass rise, body fat percentage reduced effectively. Only WPI intake(without natural protein intake) was the efficient mean to increase muscle mass and lean body mass, and to decrease body fat percentage.

• Food Science of Animal Resources
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• v.32 no.5
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• pp.627-634
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• 2012

This study was carried out to investigate the physical and thermal properties of ${\kappa}$-carrageenan (${\kappa}$-car) gel added whey protein isolate (WPI) as a cryoprotectant. The concentration of ${\kappa}$-carrageenan was fixed at 0.2 wt%. The mean ice crystal size of the WPI/${\kappa}$-car was decreased according to increasing whey protein isolate concentration. The temperature of gel-sol (Tg-s) and sol-gel (Ts-g) transition of WPI/${\kappa}$-car maxtrix was represented in the order of 3.0, 0.2, 5.0 and 1.0 wt%. In addition, the transition temperature of gel-sol of WPI in sucrose solution were showed in order of 1.0, 5.0, 0.2 and 3.0 wt% depending on whey protein isolate concentration. The shape of ice crystal was divided largely into two types, round and rectangular form. 1.0 wt% WPI/${\kappa}$-car matrix at pH 7 and 9 showed minute and rectangular formation of ice crystals and whey protein isolate in sucrose solution at a concentration of 1.0 wt% WPI/${\kappa}$-car matrix at pH 3 and 5 showed relatively large size and round ice crystals. The ice recrystallization characteristics and cryprotective effect of ${\kappa}$-carrageenan changed through the addition of different concentrations of whey protein isolate. It seems that the conformational changes induced interactions between whey protein isolate and ${\kappa}$-carrageenan affected ice recrystallization.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09a
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• pp.517.2-517.2
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• 2006

• Journal of Dairy Science and Biotechnology
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• v.40 no.4
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• pp.143-150
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• 2022

Maillard conjugates are formed by covalent bonds between proteins and polysaccharides. Understanding the functional properties of Maillard conjugates, including emulsifying and antioxidant properties, can be crucial when Maillard conjugates are used in processed foods. This study aimed to manufacture whey protein isolate (WPI)/Inulin Maillard conjugates and investigate how manufacturing variables including heating temperature and pH affect the functional properties of Maillard conjugates. The surface properties, emulsifying properties, and antioxidant properties of Maillard conjugates were assessed by varying heating temperature and pH. The grafting degree of WPI/Inulin Maillard conjugates increased with increasing pH and heating temperature, indicating enhanced conjugation efficiency. Surface hydrophobicity, emulsifying properties (including emulsifying activity index and emulsifying stability index), and ABTS radical scavenging ability of WPI/Inulin Maillard conjugates increased as pH and heating temperature were increased. In conclusion, WPI/Inulin Maillard conjugates were successfully manufactured, and pH and heating temperature were critical factors in enhancing Maillard conjugate functional properties.

• Journal of the military operations research society of Korea
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• v.23 no.2
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• pp.15-24
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• 1997

In this paper we suggested a performance evaluation model for future weapon systems. Weapon Performance Index(WPI) model transform the characteristics of alternatives as indices. We can easily obtain WPIs of alternatives with the model. The highest WPI recommended as the best solution. The performance elements in hierachy for future weapon systems are determined by systems engineering procedure. Priorities in hierachy can be determined through survey of experts engineering procedure. Priorities in hierachy can be determined through survey of experts and statistical analysis. Utility function is formulated as a probability model and utility score is predicted on the basis of historical data about the same category of weapon systems in the world. WPI is calculate from sum of product of priorities and utility scores. The model can be applied to trade-off analysis, cost and effectiveness analysis, war game model.

• Bulletin of the Korean Chemical Society
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• v.24 no.8
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• pp.1111-1118
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• 2003

We present one-color nonlinear wavepacket interferometry (WPI) signal calculations for a system of two electronic levels and one vibrational degree of freedom. We consider two cases, a displaced harmonic oscillator system, which can be treated analytically, and a model photodissociative system, whose WPI signal must be calculated by numerical wavepacket propagation. We show how signals obtained with different combinations of intrapulse-pair phase shifts can be combined to isolate the complex-valued overlap between a given onepulse target wavepacket and a variable three-pulse reference wavepacket. We demonstrate that with a range of inter- and intrapulse-pair delays the complex overlaps and variable reference states can be used to reconstruct the target wavepacket. We compare our results with previous methods for vibronic state reconstruction based on linear WPI and discuss further generalizations of our method.

• 제어로봇시스템학회:학술대회논문집
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• 1996.10b
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• pp.984-987
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• 1996

We consider a feedback control system including interval plant where uncertain parameters expressed in the hyperrectangular box X. Here we define the maximum value of the integral of the error(ISE) as the worst performance index(WPI) due to the plant parameter uncertainty. Suppose that the closed loop system retains robust stability and it belongs to type I. Then we show that the WPI occurs only on the exposed edges of Q. In particular, it is also shown that if ISE is a convex function relative to X, the WPI is attained at one of vertices of X. Some examples are given.

• Journal of the Korean Operations Research and Management Science Society
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• v.7 no.1
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• pp.17-29
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• 1982

This paper is concerned with the application of the intervention analysis to the wholesale Trice index of Korea. There were four big shocks on the WPI during the last two decades, which were caused by the series of oil price hikes and changes in the foreign exchange rate. Intervention analysis of these multiple shocks revealed the nature and causalities of each shocks to the general price level of Korea.