• 한국식품과학회지
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• 제30권1호
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• pp.49-53
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• 1998

최근 기호식품으로 주목 받고 있는 저식염 젓갈의 산업화와 수산가공 부산물의 효율적인 이용을 위하여 제조한 저식염 창란젓의 빙온숙성중 정미성분의 변화를 조사하였다. 저식염 창란젓의 수분함량은 식염의 첨가로 인하여 원료보다 약 6%정도 감소하였고, 숙성 기간중에는 일정하게 유지되는 것으로 나타났다. 조단백질과 조지방은 각각 $10.6{\sim}11.8%,\;1.2%$로 일정하게 유지되었고, 회분은 약 5%정도 증가한 상태로 유지되는 경향을 나타내었다. 그리고 염도와 pH도 숙성기간중 눈에 띄는 변화는 없었다. 창란젓의 휘발성염기질소는 숙성기간중 계속해서 증가하는 경향을 나타내었고, 아미노질소는 숙성 50일차에 190.7 mg%까지 증가한 후 감소하였다. 엑스분질소는 숙성 50일차에 최고치인 2085.8mg%로 증가하였다. 핵산관련물질은 HxR이 숙성이 진행됨에 따라서 증가하였다. 창란젓의 원료와 젓갈에서 18종의 아미노산이 분석되었는데 원료에서는 tyrosine이 10.5%로 가장 높은 비율을 차지하였고 phenylalanine, histidine, arginine, lycine, leucine, aspartic acid, glutamic acid 등이 그 다음으로 존재하는 것으로 나타났다. 숙성 50일차에는 tyrosine이 10.0%로 여전히 가장 많았고, 원료에 비하여 methionine, valine, isoleusine 등과 같은 고미성 아미노산의 증가가 비교적 높았다.

• 급식외식위생학회지
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• 제1권1호
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• pp.27-35
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• 2020

Salt is a common seasoning agent used in various processed foods, especially in kimchi and salted seafood (jeotgal). This study was conducted to investigate the efficacy of salt with antimicrobial substances (acetic acid, garlic extract, carvacrol, nisin, thymol, and their combination (acetic acid+nisin+thymol)) on improvement of antibacterial effects of salt against foodborne pathogens. Salt (10%) was prepared using six different types of 0.2% natural antimicrobial substances. The antibacterial effect of salt combined with natural antimicrobial substances was evaluated against foodborne pathogens using the broth micro-dilution method and growth curve plotted using absorbance measurements. For the five foodborne pathogens, the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of salt without antimicrobial substances as control were in the range of 24~>50,000 ㎍/mL and >50,000 ㎍/mL, respectively. Salt with nisin, thymol, or garlic extract showed strong inhibitory effects and their MIC against L. monocytogenes were 49, 12,500, and 24 ㎍/mL, respectively. In particular, salt with nisin showed inhibitory activities against Gram-positive bacteria. However, all the antimicrobial substances were less effective against Gram-negative bacteria such as E. coli O157:H7 and S. Typhimurium than Gram-positive bacteria. These results could be used for the development of salt with natural antimicrobial substances especially targeted against L. monocytogenes. This would enable the lowering of saline concentration while improving the storability of food.

• 대한치과의사협회지
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• 제50권9호
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• pp.552-557
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• 2012

Bamboo salt is a special processed salt by Korean traditional recipe. Recent study results showed that bamboo salt or bamboo salt with some other materials like herbal extracts have the anti-microbial activity, inhibition effects of dental plaque and gingival inflammation. Bamboo salt also showed anti-cariogenic effects; remineralization and acid resistance. Compare to fluoride toothpaste, bomboo salt toothpaste with fluoride showed the more effective remineralization on inner part of the early dental caries lesion. It increased the surface hardness and decreased lesion depth of early dental caries lesion. Thus, it is suggested thai bamboo salt could be used as a anti-microbial, anti-plaque, anti-inflammatory and anti-cariogenic material for oral disease prevention. Especially, bamboo salt dentifrice with fluoride can be recommanded as a useful remineralizing agent.

• 한국세라믹학회지
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• 제25권1호
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• pp.66-72
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• 1988

The effect of salts on the formation of ${\alpha}$-hemihydrated gypsum at boiling temperature under atmospheric pressure was studied by the solubility measurement method, and the formation of ${\alpha}$-hemihydrated gypsum from by-product gypsum of phosphoric acid process in the salts solution were investigated. The order of catalytic effect of salt on the formation of ${\alpha}$-hemihydrated gypsum are as follows: NH4Cl>NaCl>NaNO3. In the salts solution of sodium nitrate, sodium chloride, and ammonium chloride, prismatic ${\alpha}$-hemihydrated gypsum was obtained and the crystal form was converted to needle form in complex solution with sulfuric acid. The P2O5 content in gypsum was largely decreased in this atmosphoric solution process.

• 멤브레인
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• 제24권6호
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• pp.431-437
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• 2014

소수성의 폴리에틸렌 다공성막 표면에 오염물질이 흡착됨으로써 발생되는 파울링 현상으로 인한 투과도 감소 문제를 해결하고자 함산소불소화법을 이용하여 막 표면을 친수화 하였다. 함산소불소화 처리 후 접촉각은 $93^{\circ}$에서 $50^{\circ}$까지 감소하였고, 수투과량은 60% 이상 증가하였다. 또한, 모델오염물질 Albumin (form bovine serum, BSA), Humic acid sodium salt (HA), Alginic acid sodium salt (SA) 100 ppm의 수용액을 이용하여 투과도 평가 실험을 수행한 결과 막이 친수화 됨에 따라 오염물질이 흡착되는 정도가 감소하여 투과도가 향상된 것을 확인할 수 있었으며, 특히 SA에 대해서는 파울링 개선효과가 크게 나타나 처리하지 않은 PE막에 비해 투과도가 두 배 이상 향상된 값을 나타내었다.

• 청정기술
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• 제20권2호
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• pp.130-135
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• 2014

지르코니아 표면에 흡착되는 금 입자의 분포 또는 그 반대 경우의 분포에 영향을 끼칠 수도 있는 정전기적 상호작용과 금 입자를 코팅한 메르캡토파이러빅산(mercaptopyruvic-acid)층의 표면물성을 규명하였다. 이를 위하여, 원자힘현미경(atomic force microscope)으로 메르캡토파이러빅산층 표면과 지르코니아표면 사이의 표면힘을 염농도와 pH값에 따라 측정하였다. 측정된 힘은 derjaguin-landau-verwey-overbeek (DLVO) 이론으로 해석되어 표면의 포텐셜과 전하밀도들이 정량적으로 산출되었다. 이 특성들이 염농도와 pH에 대하여 나타내는 의존성을 질량보존의 법칙으로 기술하였다. pH 8 조건에서 실험으로 산출된 표면 특성의 염농도 의존성은 이론적으로 예측했던 결과와 일치하는 것으로 관찰되었다. 메르캡토파이러빅산층의 표면이 지르코니아 표면보다 높은 포텐셜과 전하밀도를 갖는 것이 발견되었는데, 이는 메르캡토파이러빅산 층의 이온화-기능-그룹에 기인한 것으로 생각된다.

• Environmental Sciences Bulletin of The Korean Environmental Sciences Society
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• 제4권1호
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• pp.51-57
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• 2000

Changes in the proline accumulation of ten-day-old seedlings of Vigna angularis in response to NaCl treatment were monitored. The proline content increased gradually both with an increase in the exposure time to salt stress and in a concentration-dependent manner. The increased proline accumulation was stronger in the shoots than in the roots. The salt stress by itself resulted in a significant inhibition of the chlorophyll content. Pre-treatment with proline before salinization lasting 48 h did not significantly affect the endogenous proline level in the roots, in contrast, a considerable increase of proline was observed in the shoots. The application of exogenous proline to the seedlings increased the endogenous proline content and improved the root and shoot growth under saline conditions. Detached leaves also exhibited an increased proline level in response to the applied NaCl, however, at a lower magnitude than in the intact seedlings. The proline alleviated the inhibitory effect of the NaCl in a concentration-dependent manner, thereby suggesting that salinity is a strong inducer of proline accumulation. In addition, abscisic acid eliminated the inhibitory effect of the salt salinity, thereby indicating a protective role on salinity stress and a regulatory role in proline synthesis. Accordingly, it would appear that proline may be involved in salt tolerance.

• Macromolecular Research
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• 제16권2호
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• pp.108-112
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• 2008

Matrix-assisted laser desorption/ionization mass spectrometry (MALDI-MS) analysis of nonpolar polymeric materials is affected by the sample preparation as well as the matrix and cationizing agent. This study examined the influence of silver salt types on the MALDI analysis of polybutadiene (PB). Silver trifluoroacetate (AgTFA), silver benzoate (AgBz), silver nitrate ($AgNO_3$), and silver p-toluenesulfonate (AgTS) were used as the silver salts to compare the MALDI mass spectra of PB. The mixture solution of PB and 2,5-dihydroxybenzoic acid (DHB), as a matrix dissolved in THF, was spotted on the sample plate and dried. A droplet of the aqueous silver salt solution was placed onto the mixture. The mass spectrum with AgBz showed the clear $[M+Ag]^+$ ion distribution of PB while the mass spectrum with AgTFA did not show $[M+Ag]^+$ ions but only silver cluster ions. The mass spectra with $AgNO_3$ and AgTS did not show a clear $[M+Ag]^+$ ion distribution. The difference in the formation of $[M+Ag]^+$ ions of PB depending on the silver salts was attributed to the silver cation transfer reaction between the silver salt and the matrix (DHB). The mass spectrum showed a clear $[M+Ag]^+$ ion distribution of PB when the conjugate acid of the silver salt was less acidic than the matrix.

• Journal of Microbiology and Biotechnology
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• 제33권7호
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• pp.955-963
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• 2023

Chlorella is a eukaryotic organism that can be used as an industrial host to produce recombinant proteins. In this study, a salt-inducible promoter (SIP) was isolated from the freshwater species Chlorella vulgaris PKVL7422 from the screening of genes that were upregulated after salt treatment. Several cis-acting elements, including stress response elements, were identified in the isolated SIP. Moreover, the Gaussia luciferase gene was cloned after the SIP and transformed into C. vulgaris to test the inducibility of this promoter. Reexamination of transcriptome of C. vulgaris revealed that genes involved in the synthesis of methyl jasmonic acid (MeJA), gibberellin (GA), and abscisic acid (ABA) were upregulated when C. vulgaris was treated with salt. Furthermore, the expression level of recombinant luciferase increased when the transformed C. vulgaris was treated with salt and MeJA, GA, and ABA. This study represents the first report of the C. vulgaris SIP and highlights how transformed microalgae could be used for robust expression of recombinant proteins.

• 한국식품위생안전성학회지
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• 제11권3호
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• pp.171-176
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• 1996

Microbial distribution as well as content of salt and preservatives in side dishes was investigated by analyzing cell count of viable cells, coliform bacteria and food poisoning bacteria of sliced squid bokum and anchovy bokum, purchased at 17 different department stores and 2 different traditional market in Seoul, which are most preferred by many consumers to any other side dishes available in the market. 6.2$\times$103~1.2$\times$108 cells/g of viable cell was detected in 19 different samples of the sliced squid bokum, among which samples of the sliced squid bokum and 14 samples of the anchovy bokum contained 103~108 cells/g of coliform group. However food poisoning bacteria were not detected in all the samples tested. Salt content was 2.42~4.89 %w/w and 2.28~6.46 w/w for the sliced squid bokum and the anchovy bokum respectively. Analysis of preservatives by HPLC such as sorbic acid, benzoic acid, dehydroacetic acid and another 6 kinds of esters resulted that 1.0$\times$73.8 mg/100 g of sorbic acid was detected in the 19 samples of the sliced squid bokum, while only 6 samples of the 15 anchovy bokum samples contained sorbic acid.