• Korean Journal of Fisheries and Aquatic Sciences
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• v.28 no.2
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• pp.157-162
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• 1995

When fish meat is washed for the processing of surimi, about 50ff of lipid in the fish meat is removed from the fish meat to the effluent. The removed lipid was easily recovered by centrifugation or filteration of wastewater washed fish meat. Then, the recovered lipid was utilized as a material of mayonnaise sauce processing. The major fatty acids in the recovered lipids are $C_{16:0},\;C_{18:0},\;C_{16:1},\;C_{20:5},\;and\;C_{22:6}$ Polyenoic fatty acids were composed of $33.6\%$ to total fatty acids. When the recovered lipid was substituted for soybean oil in processing of mayonnaise sauce, the maximum percentage of substitution ratio presumed to be $30\%$ according to viscosity, color difference, and emulsion stability evalution for the substituted ones.

• Korean Journal of Food Science and Technology
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• v.18 no.2
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• pp.158-162
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• 1986

Various cell wall polysaccharides such as ionically associated pectin (IAP), covalently bounded pectin (CBP),4N potassium hydroxide soluble hemicellulosic fraction (HF,) and 0-3N soluble hemicellulosic fraction (HF,) were fractionated from crude cell wall of the fresh and soft persimmon by chemical method. The changesin cell wall polysaccharides were studied by gel filteration chromatography . The content of crude cell wall remarkably decreased in the soft persimmon. The decreasing rates of IAP, CBP and $HF_2$ were 59, 60 and 74%, respectively, while $HF_1$ and cellulose changed only a little during softening. Sugar compositions of IAP and CBP were 72-84% uronic acid, 5-1% hexose and 11-16% pentose, and also the hemicellulose was composed of uronic acid besides hexose and pentose that was hemicellulosic components. The loss rate of pentose in IAP, of hexose in CBP, of hexose and uronic acid in $HF_2$, of pentose in $HF_1$ increased during softening. Though apparent average molecular freight of all polysaccharides shifted from high molecular freight to low molecular weight polymer, the shifting degree of CBP and $HF_2$ was especially remarkable during softening. It is suggested that the severe softening phenomenon of persimmon involved the degradation and dissolution of wall bound-CBP and $HF_2$ which were associated with each other.

• Food Science and Preservation
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• v.5 no.3
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• pp.270-274
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• 1998

In order to enhance the availability of Korean loquat fruit, loquat juice was manufactured and its physicochemical characteristics are measured. The juice of raw fruit and pressed juice after blanching with steam that the pH, sugars, total acids and yields were 3.4, 3.6, and 8.5, 8.0 $^{\circ}$ Brix, and 0.36, 0.34%, and 53.2, 57.4% respectively. Four groups of juices were processed as followed. A ; juice of clarified after filteration, B ; pressed and filtered juice of raw fruit in refrigerated for 50 days, C ; clarified juice of heated at 90$^{\circ}C$ for 2 min., D ; clarified juice of blanched and pressed with raw fruit. Total acids, pH and sugars of A, B, C and D juices were 0.27, 0.35, 0.29 and 0.28%, and 3.80, 3.10, 3.68 and 3.71, and 7.5, 8.5, 8.0 and 8.2 $^{\circ}$Brix, respectively. Juice of B was higher total free sugar and organic acid than others. The chromaticity of D juice was stable than others. In the sensory test of loquat juice, that the product showed excellent result at 11 $^{\circ}$Brix and pH 3.78 when 4% of fructose and 0.05% of citric acid added.

• Food Science and Preservation
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• v.22 no.4
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• pp.559-566
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• 2015

The aim of this study was to develop an analytical method for determination of T-2 toxin and HT-2 toxin level in cereals and to survey their levels using LC-MS/MS. The T-2 and HT-2 toxins were simultaneously analyzed by electrospray ionization with a positive ion mode and multiple reaction monitoring (MRM) after filteration and immuno-affinity column clean-up. A matrix-matched standard calibration used for quantification and recoveries of T-2 and HT-3 toxins were in the range of $100.6{\pm}7.2%$ and $96.8{\pm}9.4%$, respectively. Limits of detection and quantification of T-2 and HT-2 toxins were estimated to be 0.5 and $1.5{\mu}g/kg$, respectively. Each repeatability (RSRr) of T-2 and HT-2 toxins was determined to be 0.9~6.0%, and 4.9~6.1%, respectively. Total 115 samples cereals were collected from 9 types of cereals for analysis. The positive percentages of T-2 and HT-2 toxins obtained from collected samples were found to be 72% and 80%, respectively. The contamination level of T-2 toxin and HT-2 toxin in cereals were $37.1{\mu}g/kg$, and $5.4{\mu}g/kg$, respectively. Therefore, this study suggests that the developed method could be an useful analytical method to determine the T-2 and HT-2 toxin level in cereals and the present data could be used as a reference to estimate the risk assessment.

• Korean Journal of Agricultural Science
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• v.36 no.1
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• pp.111-122
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• 2009

When the cattail pollen was identified by using fibrinolytic agents, we found that the fibrinolytic activity was controlled by an enzyme. Therefore, for determining the fibrinolytic activity of cattail pollen, the fibrinolytic enzyme in cattail pollen was purified by gel filtration using DEAE-cellulose, Sephadex G-150 and HPLC. Also, its purity was certified by polyacrylamide gel electrophoresis, and its physico-chemical properties, such as pH and temperature stabilities and effects of metal, inhibitors and substrates, were examined. The specific activity, purification fold, and molecular weight of the enzyme were 38U/mg, 86.4,and 75kDa, respectively. The optimum pH for the purified enzyme was at 4.0 and it was stable at pH 4.0-6.0. The optimum temperature was $55^{\circ}C$ and it was stable at $30-60^{\circ}C$. But the enzyme began to be inactivated at $70^{\circ}C$ and its activity was totally lost at temperatures above $80^{\circ}C$. As for substrate specificity, the enzyme was most effective in dissolving fibrin, followed by whole casein, ${\kappa}$-casein, ${\alpha}$-casein, ${\beta}$-casein, and BSA. With casein as the substrate, Km value was found to be 0.44mM and the enzyme showed a high affinity for casein. As for the metal ions affecting enzyme activity, $K^+$, $Na^+$, and $Mg^{2+}$ had no effect on enzyme reaction while $Zn^{2+}$ and $Fe^{2+}$ showed potent inhibitory activity. Judging from the fact that the purified enzyme was also strongly inhibited by PMSF, iodoacetic acid, and SDA, it assumed to be a serine protease.

• Journal of Korean Society of Environmental Engineers
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• v.32 no.8
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• pp.754-760
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• 2010

Geosmin removal by biodegradation was investigated in lab-scale slow sand filtration column with different empty bed contact times (EBCTs) and water temperature. Schmutzdecke layer was built up after 30 days operation and biomass and activity were $4.5{\times}10^6\;CFU/g$ and $3.42\;mg{\cdot}C/m^3{\cdot}hr$, respectively. The attached bio-film microorganisms in schmutzdecke layer were isolated and identified. The dominant species was Pseudomonas sp. that had occupied 56%. Removal efficiencies of dissolved organic carbon (DOC) and geosmin were 27% and 95% after 30 days operation. In lab-scale slow sand filtration column, geosmin and DOC removal efficiencies were 62% and 10% at $5^{\circ}C$, respectively. And increasing water temperature ($15^{\circ}C$ and $25^{\circ}C$) increased the geosmin and DOC removal efficiencies (88~100% and 25~42%) in lab-scale slow sand filtration column. Geosmin and DOC biodegradation rates (k) in the schmutzdecke layer (in the upper 5 cm filter bed) were $1.842{\sim}15.965\;hr^{-1}$1 and $0.253{\sim}1.123\;hr^{-1}$, respectively. It were about 18~32 times and 20~51 times of the rates in the deeper filter bed (5~60 cm).

• Korean journal of food and cookery science
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• v.13 no.1
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• pp.7-15
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• 1997

The composition and polymeric structure of starch are the most important factors to determine the functional properties of rice. In an effort to relate the structural characteristics and its functional properties of starch in rice, molecular structural properties of starch from 6 rice cultivars were analysed. To relate the structure and function of starch the texture of Jeung-pyun made of rice were analyzed during retrogradation. The polymeric structure of rice starch was analyzed by debranching with isoamylase after gelatinization and fractionated with Sephadex G-75 gel filteration. The size fractionated debranched starch was categorized into four groups such as Fraction I, II, III and Intermediate Fraction depending in their max, The fractions with the max higher than 620 nm were designated as Fraction I, while those in the range of 600-620 nm and 540-600 nm as the Intermediate Fraction and Fraction II, respectively. The Fractions with the max lower than 540 were described as Fraction III. The average degree of polymerization (DP) of the Fraction I was estimated to be higher than 200, and those of other fractions, i.e. the Intermediate Fraction I, Fraction II and III were 150,45 and 25, respectively. The levels of Fraction I were varied from II to 35％ of total sugar. The Fraction I showed the linear relationship with the amylse contents, and the Intermediate Fraction, which might contain the mixture of short chain of amylose and debranched long chain of amylopectin, were measured to be in the range of 2.7∼8.4%. The levels of fraction II and III, both to be considered as the branches of amylopectin, were ranged 14.5∼23.6% and 39.7∼73.0%, respectively. The ratio of Fraction III to Fraction II describing the degree of branch or compactness of amylopectin was estimated to be around 4.0 for waxy varieties and around 2.0 for high amylose cultivars. With these results, it can be suggested that the degree of branch of the amylopectin may effect on amylose contents of starch or rice versa, To invertigate processing aptitude of different rice cultivars for the preparation of Jeung-pyun, its texture was analyzed by Instron, hardness, cohesiveness, elasticity, gumminess and chewiness of Jeung-pyun made of rice showed the significant relationship with the amylose content. Hardness was increased during retrogradation of product, but the relationship between hardness and amylose content due to not only difference in amylose content but also difference in structural characteristics of starch. In analysis of relationship between structure of rice starch and mechanical properties of Jeung-pyun during retrogradation elasticity did not show any relationship before retrogradation bur during retrogradation showed significant correlation. With these result, it can be suggested that the degree of branch of the amylopectin may effect on elasticity during retrogradation. However hardness, cohesiveness, gumminess and chewiness which were significant different before retrogradation, showed some correlation with structure of rice starch during retrigradation.

• The Korean Journal of Nuclear Medicine Technology
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• v.18 no.2
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• pp.73-77
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• 2014

Purpose Find out about the significance of the GFR values calculated by the kidney depth is measured by comparing the values obtained for kidney depth was measured GFR in the CT image kidney depth and is calculated by Tonnesen law in $^{99m}Tc$-DTPA dynamic kidney scan with each applies. Materials and Methods Among patients with normal value (75~120 mL/min) computed GFR conducted of dynamic renal scan to visit from February 2013 to February 2014 and donor GFR values in patients with normal value. The mean age was 46.9 years with 14 men 13 females. We used abdomen CT image which checked before conducting dynamic Kidney scan for measuring the depth of kidney. We only used CT image that contains renal hilum and measured outermost front of the kidney from the skin surface (a) and the final surface (b) caculated the average depth of [(a + b) / 2] respectively. Using the same ROI in order to limit the change in GFR values by the other additional element was set before and after the depth value was excluded from the GFR falls kidney disease. Results Using Tonnesen law the average value was caculated 5.94 cm from the right kidney 5.90 cm from the left kidney. It was 6.83 cm, 8.71 cm in the left kidney and the right kidney average value of the depth measured on the basis of the CT image. The respective increase in left kidney 0.93 cm and right kidney 2.77 cm calculated on the basis of CT image actually measured values. GFR was calculated as the average depth of the subject calculated by the method Tonnesen $83.3{\pm}9.79mL/min$. $98.6{\pm}14.07mL/min$ GFR was applied to calculate the average depth of the subjects using the CT image, is the difference appears 15.26 mL/min was increased after seting up depth value, P value was less than 0.01 which is significant. Conclusion The difference between GFR before-after setting up depth value cause that the different of depth value. Is a measured depth of the extension value of the calculated estimates Whereas Tonnesen kidney depth method is to use in calculating the value of GFR in a typical dynamic elongation test depth derived using the CT image depth. Is thought to be able to calculate more accurately the GFR value by the distance to the center of kidney more accurately measured in the skin thereby.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.10 no.4
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• pp.267-273
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• 1977

Rainbow trout were reared in a small indoor aquarium which was equipped with a simple recirculating biofilter combined with a small amount of inflowing water for 199 days from April 25 to November 10, 1977 in Busan where very hot summer air temperature is encountered, and results obtained were promissing as following; 1. The aquarium has dimensions of $1m\;\times\;1m\;\times\;67cm(depth)$, and a bottom center sedimentation chamber of conical type through which out-flowing water is pushing fecal matter and other detritus outward. The conical sedimentation chamber measures 20 cm depth and 20 cm diameter at its upper mouth and tapers to the bottom end which is connected to 4 cm diameter draining pipe. The draining pipe goes through under the tank and then is elevated on the side. The water depth was maintained at about 40 cm depth by adjusting the heigh of draining pipe. The filter bed contained 16 l of $3\~5\;mm$ zeolite gravels, and water circulation rate was about 1030 l/hr. 2. Continuous inflowing water resulted in a good elimination of waste materials through its outflowing water thus reducing waste loading in the filter. 3. Mean temperature of water in the rearing aquarium containing about 400 l water volume was maintained at around 20 to $22^{\circ}C$ by 0.59 l/min of the inflowing well water which usually maintained the temperature of $17^{\circ}C$ during the hot summer season from the first of July to the first of October when the 10-days-mean air temperature ranged from $20^{\circ}\;to\;27.3^{\circ}C$ $(total\;mean\;24.6^{\circ}C) $ and under this condition the fish continued normal growth. 4. The production per 1 l/min of inflowing water with this simple biofilteration reached 30 hg. 5. The total cost including all feed and power during this experimental rearing period fell well within the economic establishment and if the feed and filteration system are improved the benefit-cost ratio will be much increased.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.5
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• pp.431-440
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• 1987

In order to develop a new type of food source for the effective utilization of fish protein, plastein reaction was applied to improve the functional properties of filefish protein. Plasteins were synthesized from a peptic filefish protein hydrolysate by papain, pepsin, $\alpha-chymotrypsin$ and protease(from Streptomyces griceus) under the optimum conditions of previous paper). Also, L-glutamic acid diethylester and L-leucine ethylester were incorporated into plastein during the plastein reaction by papain. And, General composition, yield, molecular weight, amino acid composition, color and IR spectrum of plasteins were measured. The protein, ash and lipid content of the plasteins were $72\~78\%,\;7.4\~11.8\%\;and\;0.3\~0.9\%$ respectively. The yield of plasteins were papain $55.0\%,\;pepsin\;47.6\%,\;\alpha-chymotrypsin\;38.3\%,\;protease\;23.6\%$, glutamic acid-incorporated plastein (Glu-Plastein) $35.0\%$, and leucine-incorporated plastein (Leu-plastein) $45.7\%$. The glutamic acid and leucine content in Glu-plastein and Leu-plastein were $38.7\%,\;41,7\%$, respectively, while the contents in the peptic filefish protein hydrolysate were $16.01\%\;and\;8.16\%$, respectively. The amino acid compositions were similar to that of the original filefish muscle protein. The major molecular weights of the peptic hydrolysate estimated by gel filteration were 2,000 and 310, and those of plasteihs were 21,000 and 4,900 for papain, 24,000 for pepsin, 18,500 for $\alpha-chymotrypsin$ 6,700 for protease, 24,000 for Glu-plastein and 17,000 for Leu-plastein. The structural changes in freeze-dried filefish meat, the FPC and hydrolysate were not observed on the IR spectrum. But plasteins showed amide I band in $1,600\~l,700cm^{-1}$ range and resulted in a strong band in $800\~850\;cm^{-1},\;700\~750\;cm^{-1}\;and\;650\~700\;cm^{-1}$. The amide I band of Glu-plastein was wider than those of other plasteins and had also a small band at $1,440\;cm^{-1}$.