• Applied Biological Chemistry
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• v.35 no.4
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• pp.254-259
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• 1992

The processing conditions and food components of meaty textured sardine burgers were studied to develope a new form of burger, The separated sardine meat was chopped, mixed with 14.1% emulsion curd, 1.5% table salt, 2.0% sugar, 0.4% sodium bicarbonate, 0.2% polyphosphate, 0.1% monosodium glutamate, 8.0% bread powder, 0.4% onion powder, 0.1% garlic powder, 0.1% ginger powder and 3.0% soybean protein by remodeled stone mortar. This seasoned sardine meat was fried in soybean oil $(165{\pm}2^{\circ}C,\;3min)$. The main fatty acids of sardine burger were palmitic acid, oletic, acid, linoleic acid, eicosapentaenoic acid and docosahexaenoic acid. Amino acid composition of sardine burger were mainly consisted of histidine, glutamic acid, leucine and lysine. The major taste compounds in the product were revealed nucleotides and their related compounds $(11.19{\sim}11.96\;{\mu}mole/g)$ such as IMP and free amino acids (1824.8 mg/100g) such as histidine, glutamic acid, leucine and lysine. Total creatinine, betaine and trimethylamine oxide were seemed to act an auxiliary role in taste of product.

• Korean Journal of Food Science and Technology
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• v.14 no.1
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• pp.49-56
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• 1982

The effects of measurement conditions on the emulsifying capacity(EC) and emulsion stability(ES) of proteins were studied in order to develop laboratory standard methods for the evaluation of emulsifying properties. The EC of proteins decreased with the increments of protein concentration and mixing rate. It increased with the increasing oil addition rate up to 0.8 ml/sec, but did not change at $0.8{\sim}1.2\;ml/sec$. The addition of sodiumchloride enhanced EC of proteins, attaining to the highest EC at 0.3M NaCl for Pro-Fam and 0.1M NaCl for Na-caseinate. The ES of Pro-Fam was higher than that of caseinate. The ES was increased by the increments of protein concentration, oil addition volume, mixing rate and mixing time. The EC and ES showed a close relation to the NSI of proteins, reaching to the lowest values of EC and ES at the isoelectric regions of proteins. The laboratory methods for measurements of emulsifying properties of proteins were established. The emulsifying properties of a laboratory-made soybean protein isolate were compared to those of commercial products by using the methods.

• Food Science of Animal Resources
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• v.34 no.3
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• pp.378-386
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• 2014

This study was conducted to determine the effects of red and green glasswort on the physicochemical and textural properties of reduced-salt cooked sausages. The control was formulated with 1.5% NaCl; then, three reduced-salt treatments were prepared, with 0.75% NaCl (RS), 0.75% NaCl+1.0% red glasswort (RSR) and 0.75% NaCl+1.0% green glasswort (RSG), respectively. The addition of glasswort within the added amount of 1% had no influence on the pH value of the reduced-salt cooked sausages, regardless of the glasswort type. In terms of color, RSG treatment conveyed a higher hue angle value than the RSR treatment (p<0.05). Increases in the protein solubility (total and myofibrillar proteins) and apparent viscosity of reduced-salt meat batter that were due to the addition of glasswort were observed; however, there were no differences according to the type of glasswort (p>0.05). Furthermore, the addition of glasswort, regardless of its type, resulted in decreased cooking loss, and increased emulsion stability. As a result, reduced-salt cooked sausages formulated with either red or green glasswort demonstrated similar textural properties to those of the control. In conclusion, the type of glasswort within an added amount of 1% had no influence on the physicochemical and textural properties of reduced-salt cooked sausages, except for the color characteristics. In terms of color alteration by the addition of glasswort, the red glasswort, which in comparison with the green glasswort could minimize the color changes of reduced-salt cooked sausages, might be an effective source for manufacturing meat products.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.31 no.2 s.51
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• pp.141-146
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• 2005

Unstable cosmetic active ingredients could rapidly break down in chemical and photochemical process. Therefore, it has become a very important issue to encapsulate active ingredient for the stabilization. 7-Dehydrocholesterol (7-DHC), a precursor of vitamin $D_3$, has been shown to increase levels of protein and mRNA for heat shock protein in normal human epidermal keratinocytes. However, topical dermal application of 7-DHC is restricted due to its poor solubility and chemical unstability. In this study, 7-DHC was incorporated into nano-emulsion (NE), solid lipid nano-particle (SLN), and chitosan coated solid lipid nano-particle (CASLN), respectively. In order to prepare NE and SLN dispersion, high-pressure homogenization at temperature above the melting point of lipid was used Hydrogenated lecithin and polysorbate 60 were used as stabilizer for NE and SLN. CASLN was prepared by high speed homogenizing after adding chitosan solution to the SLN dispersion and showed positively charged particle properties. Decomposition rate of 7-DHC in NE, SLN and CASLN was studied as a function of time at different temperature. Differential scanning calorimetry (DSC) and X-ray diffraction (XRD) studies were performed to characterize state of lipid modification. It appeared that CASLN is the most effective to stabilize 7-DHC and may be used for a useful topical dermal delivery system.

• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.211-217
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• 1984

To study affinity of proteolytic enzymes to soy proteins, the physicochemical and functional properties of enzymatically modified protein products, kinetic parameters and degree of hydrolysis were measured using trypsin, alcalase (serine type protease) and pronase. Bacterial alcalase and pronase showed much greater affinity to soy protein than animal intestinal trypsin. This effect was very significant when unheated soy isolate was used as a substrate. Specific activities of these enzymes decreased with the increment of substrate concentration (over 2.0%, w/v) when heat denatured soy protein was used as a substrate. However, the decrease in specific activity was negligible at substrate concentrations lower than 2.0%. Polyacrylamide gel electrophoretic results showed that the pattern of 2S protein band changed distinctly in alcalase hydrolysis as compared with those of trypsin and pronase. Protein solubilities of alcalase and pronase hydrolyzates increased by 25-30%, at their pI (pH 5.0) over the control. Virtually no change was observed in solubility by trypsin hydrolysis. Heat coagulability and calcium-tolerance of the protein increased by enzymatic hydrolysis. No clear tendency, however, was observed for emulsion properties, foam expansion and the amount of free -SH groups. The enzyme treatment considerably decreased foam stability.

• The Korean Journal of Pesticide Science
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• v.9 no.4
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• pp.411-421
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• 2005

This study was carried out to establish rational methodologies for the use of pesticide formulations to be sprayed after water-dilution. Hardness and electric conductivity of six major river water and ground water sampled from 52 sites in major rice-growing areas across the country ranged from 5 to 324 ppm(av. 90 ppm) and from 0.038 to 1.078 dS/m(av. 0.265 dS/m), respectively, which are acceptable for diluent water of pesticides. The pH changes in pesticide spray solutions with time after preparation mainly depended on the pH of the water used for pesticide dilution. The surface tensions of pesticide spray solutions reduced slightly with time after preparation, irrespective of kinds of pesticide formulations. Suspensibility of WPs became worse with an increase in the hardness and salt concentrations of diluent water, even though the degree was negligible. Emulsion stability of ECs became worse with an increase in hardness and salt concentrations of diluent water. Degradation rates of the active ingredients of pesticide spray solutions 3 days after preparation were less than 5%, regardless of mixing or non-mixing of two or more pesticides. Consequently, the spray solutions of most pesticides were usable until two to three days after preparation unless physical properties deteriorated. The tank-mixing order of EC and WP formulations did not make any differences in all the physical properties of pesticide spray solutions. However, the proper order for the tank-mixing of compatible pesticides was WP, WG, SC, EC, and SL, because the order is easy to prepare the pesticide spray solutions. The efficacy of pesticide spray solutions on the respective target pathogens and insect pests of rice plants three days after preparation was recorded over 95% of that of 0 day, which was almost the same as that of the solutions applied punctually after preparation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.4
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• pp.497-504
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• 2008

This study was conducted for the optimization of ingredients in salad dressing using Bokbunja (Rubus coreanum Miquel) juice. The experiment was designed according to the D-optimal design of mixture design, which included 14 experimental points with 4 replicates for three independent variables (Bokbunja juice $15.70\sim47.10%$, oil $23.50\sim39.20%$, vinegar $3.90\sim19.60%$). The compositional and functional properties of the prepared products were measured, and these values were applied to the mathematical models. A canonical form and trace plot showed the influence of each variable on the quality attribute of final mixture product. By the use of F-test, viscosity, color values (L, a, and b), emulsion stability and sensory characteristics (color) were expressed by a linear model, while the color values (L) and sensory characteristics (smell, taste, and overall acceptance) were by a quadratic model. The optimum formulations by numerical and graphical method were analogous: Bokbunja juice, oil and vinegar of 36.02%, 26.48%, and 12.00% by numerical method, respectively; those of 36.00%, 26.44%, and 12.06% by graphical method, respectively.

• Journal of Life Science
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• v.31 no.2
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• pp.164-174
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• 2021

This study confirmed the potential of Punica granatum L. extract for functional activity verification and cosmetic development. The electron-donating ability of Punica granatum L. extract was shown 60.6% at a 1,000 ㎍/ml concentration. Its ABTS+ radical scavenging ability was shown 93.9% at a 1,000 ㎍/ml concentration. Additionally, the inhibitive effects of elastase and collagenase inhibition effects were measured as 30% and 47.2%, respectively, at a 1,000 ㎍/ml concentration. To determine the effect of Punica granatum L. extract on the proliferation of fibroblasts (CCD-986sk), cell viability was measured using a 3-[4,5-dimethyl-thiazol-2-yl]-2,5-diphenyl-tetrazoliumbromide (MTT) assay. As a result, survival rates of 130% or higher at a 500 ㎍/ml concentration or less were confirmed. According to the results of Western blot with Punica granatum L. extract, the expression inhibition rates of matrix metalloproteinase-1 (MMP-1), matrix metalloproteinase-2 (MMP-2), and matrix metalloproteinase-3 (MMP-3) were decreased by 23.2%, 81.9%, and 69.2%, respectively, at a 100 ㎍/ml concentration. Based on the results above, O/W liquid crystal cream with 0.1% Punica granatum L. extract was prepared. The stabilities were tested at 4, 25, 45, and 50℃. By checking the pH, change over time, and stability by temperature, it was confirmed that all were stable for one month. Thus, Punica granatum L. extract shows potential as a natural material for cosmetics.

• Korean Journal of Food Science and Technology
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• v.52 no.6
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• pp.641-648
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• 2020

The objective of this study was to optimize the mixing ratio of mixed bean protein concentrate (MBPC) and to improve the quality of sausage analogues. Soybean (Glycine max MERR), mung bean (Phaseolus radiatus L.), red bean [Vigna angularis (Wild.)], and pea (Pisum sativum L.) were mixed and processed to produce a MBPC, which was used to make a sausage analogue. The protein, moisture, and carbohydrate content were significantly (p<0.05) different among the samples. A significant (p<0.05) improvement was observed in textural properties (hardness, gumminess, and chewiness), cooking loss, frying loss, and emulsion stability of the sausage analogue. This study suggested the possibility of attaining high-quality sausage analogues and partial sausage analogues using MBPC, which could serve as a potential ingredient in meat analogues.

• Korean Journal of Food Science and Technology
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• v.27 no.2
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• pp.151-155
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• 1995

In order to understand some physicochemical and functional properties of whey powders, imported and domestic products were analyzed. The pH values of imported whey powder solution were $5.85{\sim}6.33$, while those of domestic $5.70{\sim}6.43$. The titratable acidity values of imported whey powders were $0.11{\sim}0.18%$, while those of domestic products $0.10{\sim}0.24%$. The contents of moisture, crude ash, protein, lipid and lactose of the imported whey powder were $1.31{\sim}2.10%,\;7.37{\sim}7.49%,\;11.54{\sim}12.14%,\;0.82{\sim}1.40%\;and\;64.43{\sim}72.66%$, respectively, while those of domestic products $2.11{\sim}2.81%,\;5.39{\sim}8.03%,\;10.41{\sim}20.03%,\;1.88{\sim}2.54%\;and\;54.32{\sim}68.42%$, respectively. The active SH group contents of imported whey powders were $0.36{\sim}0.82{\mu}M/g$, while those of domestic products ranged $0.29{\sim}4.83{\mu}M/g$. The protein solubility of imported whey powders were $54.50{\sim}82.26%$, while that of domestic products $26.93{\sim}68.44%$. The emulsifying capacity and the emulsion stability of imported whey powders were $5.83{\sim}12.53cm^{2}/g$ and $10.24{\sim}12.45%$, respectively, while those of domestic products $6.19{\sim}11.28cm^{2}/g$ and $7.28{\sim}9.93%$, respectively. The foam overrun and stability of imported whey powders were $4.34{\sim}5.54%$ and $0.49{\sim}0.66%$, respectively, while those of domestic products $2.56{\sim}4.24%$ and $0.15{\sim}0.35%$, respectively.