• 한국식품조리과학회지
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• 제17권1호
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• pp.65-79
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• 2001

The effects of ${\alpha}$-chymotrypsin and trypsin treatments on the functional properties (degree of hydrolysis, solubility, and emulsifying capacity) of the soy protein isolate prepared from Jinpum soybean milk(JS milk) which has been developed as low lipoxidase-active soybean variety in Korea and extracted from commercially defatted soybean meal milk(DSM milk). The mixing ratios of JS milk to DSM milk were adjusted to 10:0, 7:3, and 5:5, respectively. The general quality attributes(yield, pH, titrable acidity, moisture contents, crude protein contents, color, textural properties, and sensory characteristics) of soybean cheese which has been prepared with the resulting soy protein hydrolysates were evaluated. Jinpum SPI was better subjected to trypsin than ${\alpha}$-chymotrypsin hydrolyses as indicated by better solubility and emulsifying capacity of the hydrolysates. The degree of hydrolysis and solubility of Jinpum SPI were higher than the soybean isolates from DSM milk. The increased ratios of DSM milk in the mixture resulted in the reduced yields and crude protein content along with the lowered titratable acidity while the pH values and moisture contents showed the opposite trends. In color characteristics, the increased amount of DSM milk brought about the significantly lower Hunter color reflectance values of lightness of the cheese products, along with the higher redness and total color difference value(ΔE). However, the enzyme treatment alone was not enough to cause any color differences. The increased ratios of DSM milk also caused the significantly lowered textural parameters such as hardness, adhesiveness and cohesiveness of the soybean cheese. Between the enzyme treatments, the ${\alpha}$-chymotrypsin treated samples resulted in the higher hardness and cohesiveness values of the products than those from the trypsin-treated ones. In organoleptic properties of the product, the better mouthfeel and overall quality scores were obtained from the trypsin treatments as compared with those from the ${\alpha}$-chymotrypsin ones. The mixing ratios of 10:0 and 7:3 were more favored than that of 5:5 as far as mouth-feel, yellowness and overall quality of the products were concerned. On the overall, the mixing ratio of 7:3(JS milk: DSM milk) and the trypsin treatment of the mixture was recommended for better manufacturing of high-quality soybean cheese.

• Asian-Australasian Journal of Animal Sciences
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• 제27권2호
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• pp.247-255
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• 2014

Consumers have become very conscious about their nutrition and well being due to changes in their socio-economic lifestyle and rapid urbanization. Therefore, development of technology for production of low cost and functional meat products is urgently required. One such approach is innovative restructuring technology in which binding of meat pieces still remains the main challenge and extension of product is generally associated with poor binding and texture. Thus, the present study was envisaged as an attempt to solve this problem by the incorporation of flaxseed flour (FF) as bind enhancing agent. The FF was used at three different levels viz., 0.5%, 1%, and 1.5% to replace lean meat in pre-standardized restructured mutton chops formulation. The products were subjected to analysis for physico-chemical, sensory and textural properties. Cooking yield, moisture percentage and fat percentage increased with increase in the level of incorporation of FF, however, protein percent and pH decreased with increase in the level of incorporation. Shear force value of product incorporated with 1.5% FF was significantly higher (p<0.01) than control and product containing 0.5% FF level. Among the sensory attributes, product with 1% flaxseed flour showed significantly higher values (p<0.05) for general appearance, binding, texture and overall acceptability. Hardness showed significant increasing (p<0.01) values with increasing levels of incorporation of flaxseed flour, however all other parameters of texture profile analysis showed a decreasing trend. On the basis of sensory scores and physico-chemical properties, the optimum incorporation level of FF was adjudged as 1%. Products incorporated with optimum level of flaxseed flour (1%) were also assessed for water activity and microbiological quality during the storage period of 15 days. It was found that the extended restructured product could be safely stored under refrigeration ($4^{\circ}C{\pm}1^{\circ}C$) in low density polyethylene (LDPE) pouches for 15 days without marked deterioration in sensory and microbiological quality. Thus, it was concluded that flaxseed flour can be used as a good bind enhancing agent in extended restructured meat products at an economic cost.

• 한국식품영양과학회지
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• 제43권12호
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• pp.1959-1963
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• 2014

아마씨 분말의 첨가량을 0~8%로 달리하여 파운드케이크를 제조한 후 물리 화학적 품질, 항산화 활성 및 소비자 기호도를 조사하였다. 케이크의 굽기 손실률은 아마씨 분말의 첨가량이 증가함에 따라 유의적으로 증가하였으며(P<0.05), 수분함량, 부피, 높이 및 경도는 아마씨 분말의 함량이 증가함에 따라 유의적으로 감소하였다(P<0.05). 한편 명도($L^*$)와 황색도($b^*$)는 황갈색인 아마씨 분말의 첨가량이 증가함에 따라 유의적으로 감소하였으며(P<0.05), 적색도($a^*$)는 유의적으로 증가하였다(P<0.05). 항산화 활성을 나타내는 DPPH와 ABTS radical 소거능은 유의적 차이를 나타내며 증가하였으며(P<0.05), 두 지표 사이의 상관관계가 매우 높은 것으로 나타났다. 소비자 기호도 검사 결과 색을 제외한 모든 평가항목에서 아마씨 분말 2% 첨가군이 대조군에 비해 높게 평가되었으며, 아마씨 분말의 첨가량이 증가함에 따라 부드러운 정도는 선호도가 증가하였으나 그 밖의 다른 항목은 선호도가 감소하였다(P<0.05). 따라서 관능품질과 건강 기능성 효과 등을 중시하는 소비자들의 기호를 충족시키기 위한 아마씨 파운드케이크의 아마씨 분말 첨가 최적비율은 2%로 판단된다.

• Journal of Microbiology and Biotechnology
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• 제18권2호
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• pp.299-307
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• 2008

Soybean seed ferritin is essential for human iron supplementation and iron deficiency anemia prevention because it contains abundant bioavailable iron and is frequently consumed in the human diet. However, it is poorly understood in regards its several properties, such as iron mineralization, subunit assembly, and protein folding. To address these issues, we decided to prepare the soybean seed ferritin complex via a recombinant DNA approach. In this paper, we report a rapid and simple Escherichia coli expression system to produce the soybean seed ferritin complex. In this system, two subunits of soybean seed ferritin, H-2 and H-1, were encoded in a single plasmid, and optimal expression was achieved by additionally coexpressing a team of molecular chaperones, trigger factor and GroEL-GroES. The His-tagged ferritin complex was purified by $Ni^{2+}$ affinity chromatography, and an intact ferritin complex was obtained following His-tagged enterokinase (His-EK) digestion. The purified ferritin complex synthesized in E. coli demonstrated some reported features of its native counterpart from soybean seed, including an apparent molecular weight, multimeric assembly, and iron uptake activity. We believe that the strategy described in this paper may be of general utility in producing other recombinant plant ferritins built up from two types of subunits.

• Fisheries and Aquatic Sciences
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• 제12권1호
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• pp.6-15
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• 2009

Biochemical and functional properties of acid-soluble collagen (ASC) and pepsin-soluble collagen (PSC) from rockfish skin were characterized. Yield of PSC (90.0%) was higher than that of ASC (63.2%). Both ASC and the PSC consisted of ${\alpha}1$ and ${\alpha}2$ chains, and $\alpha$-cross-linked components. According to the results of hydroxylation of proline and lysine, and FT-IR, no difference between the helical structure of ASC and PSC was identified. Thermal denaturation temperature (TDT) of ASC from rockfish skin was $22.8^{\circ}C$, the same as exhibited in PSC. Both ASC and PSC were higher in water absorption capacity (WAC) and oil absorption capacity (OAC) than other vegetable proteins. According to the results of emulsifying activity (EA) and cooking stability (CS), both ASC and PSC from rockfish skin were inferior compared to the commercial emulsifier (Tween-80). The results of FT-IR suggested that the structure of PSC was slightly different when compared to that of ASC. No differences in solubility were established between ASC and PSC from rockfish skin at various pH and NaCl concentrations.

• 한국수산과학회지
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• 제54권6호
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• pp.938-947
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• 2021

Messerschmidia sibirica is a halophyte that grows in high-salinity areas of coastal sand dunes and sandy shores. This study was conducted to investigate the constituents, antioxidant potency, and physiological activities of M. sibirica. Mineral analyses revealed that potassium, calcium, sodium, and magnesium were the most prevalent minerals in M. sibirica leaves and stems. We used 70% ethanol, 80% methanol, and distilled water as solvents to prepare extracts from M. sibirica tissues, with extraction yields of between approximately 19% and 27% being obtained. Among the six types of extract, the leaf ethanol extract (LEE) was characterized by the highest total polyphenol and flavonoid contents, and the antioxidant activities of the LEE were also the highest among the different solvent extracts. In addition, the leaf water extract was shown to have the highest tyrosinase and α-glucosidase inhibitory activities, whereas the leaf methanol extract was found to have the highest elastase inhibitory activity. Notably, all leaf extracts were established to have more than 75% β-secretase (BACE1) inhibitory activity at a final concentration of 0.5 mg/mL. These results indicate that leaf extracts of M. sibirica may have beneficial antioxidant properties, and could thus have potential application as functional supplements in food and pharmaceutical products.

• 무역상무연구
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• 제12권
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• pp.65-84
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• 1999

During the past few decades, we have witnessed three approaches to overcome the legal disparities between trading countries: - determining the individual governing law in accordance with the conflict of laws principle; - unifying and harmonizing private international law into uniform rules and substantive laws under the auspices of ICC, UNCITRAL, UNIDROIT and various NGOs ; and - drafting model laws like the UNCITRAL Model Law on Electronic Commerce and promoting member countries to enact them. Against this backdrop, the United Nations Convention on Contracts for the International Sale of Goods (CISG) and the process by which it was adopted, established the benchmark for the unification of commercial law. The CISG, completed in 1980, merged civil and common law concepts and came into force in 1988 after a certain number of countries endorsed the treaty. Besides the CISG, the U.N. Limitations Convention and the UNIDROIT Principles of International Commercial Law, to name a few, have attempted to set cross-border legal norms and standards in the international business transactions. However, since the advent of computer-based commerce, there have emerged all-out efforts to establish uniform rules before national legal systems have been developed. As a consequence, the Model Law on Electronic Commerce has become a specimen legislation covering functional equivalents of paper-based writing and signature. For the credit enhancement exemplified by the Uniform Rules for Demand Guarantees (ICC Publication No.458), the UNCITRAL prepared the U.N. Convention on Independent Guarantees and Stand-by Letters of Credit, which was adopted by the U.N. General Assembly in 1995 but remains still not effective as only two countries have ratified this treaty so far. In this connection, two draft conventions underway at UNIDROIT and UNCITRAL deserve our attention as the probability of unification in the Korean Peninsula is mounting. They are to create security interests for commercial finance in moveable equipment and accounts receivable. The UCC-type security rights are regarded to be useful to enable the North Koreans with limited properties to borrow from the banks.

• 한국동물위생학회지
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• 제27권4호
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• pp.355-369
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• 2004

The equine herpesvirus type 1 (EHV-1) immediate-early (IE) protein is a potent transactivator responsible for the activation of both early and late genes during the course of infection and is comprised of discrete functional domains that mediate its many functions. Interaction between trans activators such as the IE protein and various components of the RNA polymerase II transcription initiation machinery has been demonstrated to be critical for transactivation. In the present report, it is addressed the hypothesis that the IE protein interacts with various components of transcription machinery to mediate transactivation of target viral genes. In these studies, it is demonstrated that in vitro transcribed and translated IE protein interacts with TFIIB-agarose conjugate but not with TFIID-agarose conjugate. Additional immunoprecipitation studies using nuclear extracts derived from EHV-1 infected RK-13 cells confirmed that the IE protein interacts strongly with TFIIB, but fails to interact with TFIID. IR2, a truncated form of the IE protein lacking the potent transactivation domain and involved in the down-regulation of the IE gene, also interacted with TFIIB but not with TFIID. Studies were also performed to ascertain if particular TBP-associated factors (TAFs) could mediate IE or IR2 binding to TFIID. In vitro transcribed and translated TAF250 added to nuclear extracts generated from EHV-1 infected cells also failed to mediate an interaction between the IE protein or the IR2 protein and TFIID. This study demonstrated that the IE protein mediates transactivation of target viral genes by a mechanism that involves TFIIB. This is in contrast to mechanisms that have been proposed for both the herpes simplex virus ICP4 and VP16 protein which have been proposed to transactivate viral genes through interactions involving both TFIIB and TFIID. This study also intimates that IR2 mediate its repressive effects during the course of EHV-1 infection by a mechanism that involves sequestration of various transcription factors.

• Journal of Biosystems Engineering
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• 제38권2호
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• pp.103-112
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• 2013

Background: The Korean government launched a project in 2008, where the amount of rice used as raw ingredient in rice-based foods in 2012 was planned to increase up to 10% (470,000 ton) of the total rice production through developing various new rice-based processed foods and their commercial manufacturing technology. Among the four major rice-based processed foods, rice cakes and noodles need rice flour as their main raw ingredient. Technology in rice flour utilization and manufacturing is far behind than the technology pertinent to wheat flour in many subject areas. Purpose: This review aims to provide information on rice flour utilization and manufacturing with some fundamental subjects in the area of size reduction. Results: A variety of food items including bread, noodle, cake, cookie, muffin, pre-mix, beverage, vinegar, surimi, and artificial meat have found rice flour as their raw ingredient. Rice bread made out of 100% rice flour has been developed and is now sold in retail stores. Various noodle products made from rice flour are also on the market. Issues on product definition and labeling regulation about rice flour content of the products were explored. Generalized grinding equations available in the literature were seldom used in practice; instead, it has been a general practice to develop empirical equations from test milling data. Introductory remarks on three popular particle size measurement methods (sieving, Coulter counter, light diffraction) were explained. Mathematical expressions frequently used to describe particle size distribution and to correlate cumulative quantity of particles with particle size were represented. Milling methods used in producing rice flour were described along with their advantages and disadvantages. Because of their profound effect on functional properties of the rice flour, four rice flour milling equipments used at both laboratory experiments and commercial manufacturing plants were discussed.

• 한국정보통신학회:학술대회논문집
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• 한국정보통신학회 2019년도 춘계학술대회
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• pp.227-229
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• 2019

현재 비디오 게임을 개발 할 때는 개발에 기반이 되는 필수 요소들인 그래픽 엔진, 물리 엔진, 오디오 엔진, UI 시스템, 게임플레이 프레임워크 등이 잘 융합된 소스 코드인 게임 엔진을 사용한다. 이 게임 엔진은 자체 개발을 해서 사용하기도 하지만 보통은 상용 엔진을 대여해서 사용한다. 이런 게임 엔진을 사용할 수 있으려면 수많은 이론과 기능교육이 필요하나, 한정된 기간의 대학교 교육에서 그것도 일반 공과 대학이 아닌 게임 관련 예술대학에서는 여러 가지 게임 엔진들을 이것저것 다루는 것은 불가능하다. 그래서 본 논문에서는 수많은 게임엔진 중, 실무에서 가장 많이 쓰이는 상용 엔진인 Unity와 Unreal engine의 장단점을 비교 분석함으로써 한정된 시간에 많은 양을 가르쳐야 하는 대학교에 있어서 효율적인 교육을 위해 위 두 엔진 중 어떤 것을 취사, 선택하여 교육하는 것이 학생들에게 유리한지에 대한 분석결과를 제안하였다.