• Preventive Nutrition and Food Science
• /
• v.11 no.1
• /
• pp.73-77
• /
• 2006

Ground pork was irradiated with an electron beam (e-beam) at a dose of 0, 1.5, 3, 5 and 10 kGy and the changes in various functional and other associated properties of salt-soluble proteins extracted from the pork were evaluated. Irradiation did not affect turbidity and the disulfide content of pork salt-soluble protein, but the content of sulfhydryls and the hydrophobocity of salt-soluble protein increased. This indicates that protein degradation occurred when the pork was e-beam irradiated and that the sulfhydryls and hydrophobic moieties buried inside the proteins were exposed to the outside environment. However, these degraded protein molecules did not form large protein aggregates through disulfide bridges. The emulsifying capacity of the pork increased with irradiation, which could be the result from increased hydrophobicity of pork salt-soluble protein. Water holding capacity of pork was not affected bye-beam irradiation.

• Macromolecular Research
• /
• v.12 no.3
• /
• pp.263-268
• /
• 2004

We have synthesized a water-soluble polyimide precursor, poly(amic acid) amine salt (PAD), from pyromellitic dianhydride (PMDA), 4,4'-oxydianiline, and N,N -dimethylethanolamine (DMEA) and have investigated in detail its properties with respect to the degree of salt formation (D$\_$sf/). The maximum value of D$\_$sf/ we obtained upon precipitation of the precursor solution into acetone was 79%. We synthesized a PAD having a D$\_$sf/ of 100% (PAD100) by the solid state drying of an organic solution. The precursors showed different solubility depending on the D$\_$sf/ to make up to 4 wt% solutions in water containing a small amount of DMEA. PAD100 is completely soluble in pure water. We investigated the imidization behavior of PAD in aqueous solution using various spectroscopic methods, which revealed that PAD 100 has faster imidization kinetics relative to that of the poly(amic acid)-type precursors. The resulting polyimide films prepared from an aqueous precursor solution possess almost similar physical and thermal properties as those prepared from N-methyl-2-pyrrolidone(NMP) solution. Therefore, we have demonstrated that PAD can be used as a water-based precursor of polyimide; this procedure avoids the use of toxic organic solvents, such as NMP.

• Applied Biological Chemistry
• /
• v.36 no.3
• /
• pp.172-177
• /
• 1993

To extract insoluble proteins from sesame meal residue by microorganism, the sesame meal residue was treated with crude enzyme solution of Bacillus sp. CW-1121. The foaming capacity of salt soluble protein was quite lower than that of water soluble protein and the foaming stability of salt soluble protein decreased abruptly in 10 min., while it sustained for 30 min in case of water soluble protein. Emulsion capacities of all the protein fractions showed minimum value near isoelectric point of protein and salt soluble protein had lower emulsion capacities than that of water soluble protein. The emulsion stability of the protein was relatively stable for 30 min at $80^{\circ}C$. Oil and water absorption capacities of salt soluble protein were higher than those of water soluble protein.

• Food Science of Animal Resources
• /
• v.39 no.4
• /
• pp.643-654
• /
• 2019

The amino acid composition, protein quality, and protein functionality of protein solution extracted from three edible insect species were investigated. We used 0.02% ascorbic acid and 0.58 M saline solution to extract water-soluble and salt-soluble proteins from the three insect species. Extracted protein solutions of Tenebrio molitor (TM), Allomyrina dichotoma (AD), and Protaetia brevitarsis seulensis (PB) were divided into six groups, according to species and solubility: WTM, WAD, WPB (water-soluble), and STM, SAD, and SPB (salt-soluble). Defatted TM had the highest protein content, but its protein solubility was the lowest, for both water and saline solutions. Amino acid composition differed by edible insect species and buffer type; SPB had the highest protein quality, followed by WPB. PB had a higher pH than the other species. Color values also differed among species. SPB had abundant high molecular weight proteins, compared with other treatments; and also had the highest foaming capacity, foam stability, and emulsifying capacity. In conclusion, PB is a good source of functional protein compared with the other studied species. Additionally, protein extraction using saline solution is promising as a useful method for improving edible insect protein functionality.

• Korean journal of food and cookery science
• /
• v.17 no.5
• /
• pp.503-509
• /
• 2001

The effects of salting methods on textural properties of Kakdugi were evaluated during fermentation at 1$0^{\circ}C$ for up to 52 days. Kakdugi samples were prepared by 4 different salting methods at final salt concentration of 1.5%, which is appropriate for organoleptic quality. The salting methods for radish cubes(2 cm size) of Kakdugi were as follows; 1) Treatment S-1: spraying dry salt uniformly on to the radish cubes at 1.5%(w/w) and holding for 1 hr, 2) Treatment S-5: spraying dry salt uniformly on to the radish cubes at 1.2%(w/w) and holding for 5 hr, 3) Treatment B-1: brining radish cubes in a 8.5%(w/v) salt solution for 1 hr, 4) Treatment B-5: brining radish cubes in a 4.0%(w/v) salt solution for 5 hr. The contents of water soluble pectin, total soluble solid and PG activity were increased as the fermentation periods increased. A majority of total dietary fiber(TDF) consisted of soluble dietary fiber(SDF), and the amount of insoluble dietary fiber(IDF) was relatively small in Kakdugi during fermentation. Furthermore, an increase in SDF and a consequent decrease in IDF contents were observed with the fermentation time increased.

• Journal of Adhesion and Interface
• /
• v.19 no.2
• /
• pp.55-59
• /
• 2018

In this study, to overcome a complicated shoe adhesion process such as buffing, pre-treatment by primer in the rubber component of the shoe, we studied adhesion mechanical properties with rubber compound added water-soluble salt for the purpose of improving the adhesion between midsole and outsole. Acid salts, basic salt and neutral salts were evaluated, rubber containing basic salts showed excellent adhesion to water-based adhesion. Since the basic salt is present as the hydroxy salt, the surface of rubber is hydrophilized. The results are confirmed by contact angle and IR spectroscopy measurement. In addition, in the case of rubber compound added basic salts, NBS abrasion resistance and hardness were increased by increasing crosslink density, but crosslink time was delayed.

• Korean Journal of Food Science and Technology
• /
• v.30 no.6
• /
• pp.1388-1393
• /
• 1998

Traditional Andong sikhe was produced by fermenting L. bulgaricus LBS 47 and S. cerevisiae SCS 5. The changes of nitrogen compound and amino acid during fermentation and storage were investigated. Crude protein was increased until 4days, the main fermentation period. Amino form nitrogen increased up to 37.50 mg% at the 2nd day of fermentation and the product tasted best at this time. Water soluble and salt soluble protein decreased during fermentation. Proline and aspartic acid were the two major free amino acids. The free methionine increased while the free lysine decreased in the process of fermentation. The amino acids of water soluble protein and salt soluble protin were totally 17 kinds. The major amino acids of water soluble and salt soluble protein were glutamic acid and aspartic acid. The arginine content of salt soluble protein increased as the fermentation proceeded.

• Journal of architectural history
• /
• v.22 no.6
• /
• pp.59-66
• /
• 2013

This study progressed an investigation on the cause of the efflorescence phenomenon of bricks in Suwon Hwaseong Fortress, which is designated as a UNESCO World Heritage by using diverse scientific analyses. The samples were taken in Hwaseong and analyzed using XRD and SEM-EDS for the material identification of efflorescence. We observed under a polarizing microscope and measured absorption factors for the basic investigation for traditional bricks. As a result of material identification, soluble salt($Na_2SO_4$, $KNO_3$) and insoluble salt($CaCO_3$) were detected. There was no big difference between original bricks and repaired bricks under the polarizing microscope. However, in terms of the water absorption rate, bricks which were used for repair nowadays showed low water absorption rate(1%). In conclusion, soluble salt and insoluble salt appeared due to an effect of an air pollution and joint mortar. Soluble salt was removed in the rainy season, but insoluble salt was not removed. As a result of the efficiency and safety tests for chemicals removing efflorescence, chemical E is likely to be the suitable chemicals for the efflorescence phenomenon of traditional bricks in Suwon Hwaseong Fortress. In the future, consideration whether the use of lime is available or not should be studied through comprehensive researches including repair work, construction work and the environment factor with lime. Also, physical, chemical identifications of repairing bricks will be required.

• Korean Journal of Environmental Agriculture
• /
• v.28 no.4
• /
• pp.397-402
• /
• 2009

In Korea, salt stress is one of the major problems limiting crop production and eco-environmental quality in greenhouse soil. The objective of this study was to evaluate the effectiveness of organic residues (Chinese milk vetch, maize stalk, rice straw, and rye straw) for reducing salt activity in greenhouse soil. Organic residues was incorporated with salt-accumulated soil (EC, 3.0 dS $m^{-1}$) at the rate of 5% (wt $wt^{-1}$) and the changes of electrical conductivity (EC) was determined weekly for 8 weeks under incubation condition at $30^{\circ}C$. The EC, microbial biomass carbon (MBC), and water soluble ions in soil was strongly affected by C/N ratio of organic residues. After 8 weeks incubation, the concentration of water soluble $NO_3{^-},\;Ca^{2+}$, and $Mg^{2+}$ was significantly decreased in organic residues having high C/N ratio (maize stalk, rice straw, and rye straw) incorporated soil compared to organic residues having lower C/N ratio (Chinese milk vetch) incorporated soil. The EC value in Chinese milk vetch incorporated soil was higher than control treatment. In contrast, maize stalk, rice straw, and rye straw amended soil was highly decreased the EC value compared to control and Chinese milk vetch applied soil after 4 weeks incubation. Our results indicated that incorporation of organic residues having high C/N ratio (>30) could reduce salt activity resulting from reducing concentration of water soluble ions.

• Food Science of Animal Resources
• /
• v.31 no.6
• /
• pp.817-826
• /
• 2011

The technological effects of Makgeolli lees fiber (0, 0.5, 1.0, 2.0, and 4.0%) on chicken salt-soluble breast meat proteins in a model system on proximate composition, physicochemical properties, and textural properties were investigated. Makgeolli lees fiber was obtained from Makgeolli brew processing, and the by-products showed good dietary fiber. The moisture and ash contents, water holding capacity, redness, yellowness, hardness, and apparent viscosity of chicken salt-soluble meat protein heat-induced gel systems with Makgeolli lees fiber were all higher than the control without Makgeolli lees fiber. However, protein solubility and electrophoretic patterns did not differ among the control and treatments with Makgeolli lees fiber samples. The chicken salt-soluble protein heat-induced gel systems incorporating Makgeolli lees fiber had improved water holding capacity, textural properties, and viscosity due to Makgeolli lees fiber addition. These results suggest that the addition of 4.0% Makgeolli lees fiber to gel is helpful to improve the physical properties of heat-induced gels.