• 한국염색가공학회지
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• 제28권1호
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• pp.14-22
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• 2016

The objective of this study is to develop eco-friendly, functional towel material utilizing cotton-Modal-chitosan blended(C-M-CH) yarn and natural dyeing with mugwort colorants. Dyeing properties of towels with mugwort colorants were studied by investigating the effect of dyeing conditions including concentration of mugwort colorants, dyeing temperature, and dyeing time, and the effects of mordants on dye uptakes were investigated. The C-M-CH towel showed better dye uptake than 100% cotton towel with mugwort colorants. The shade of towels got darker and red-yellowish tint increased by mordanting. Comparing with 100% cotton towel, the colorfastness of dyed C-M-CH towel was satisfactory showing above 3 grade which is the lowest grade to washing fastness. The antibacterial activity against Staphylococcus aureus and deodorization performance of towels were excellent and improved by dyeing with mugwort colorants. From the results obtained, it is concluded that the cotton-Modal-chitosan blended towel dyed with mugwort colorants can be used practically for an eco-friendly and multi-functional towel materials with excellent absorbance and drying properties.

• 전기학회논문지P
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• 제65권1호
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• pp.53-56
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• 2016

Because of the low pollution resistance of the porcelain electrical insulator itself, in this work the anti-pollution performance of insulator was improved by using the functional coating. The ceramic substrates that components were same as the porcelain electrical insulator were used in this experiment. The functional films were coated on the ceramic substrate by using a spray coating method, and then the coated substrate were annealed under different coating condition such as natural curing and annealing temperature of $200^{\circ}C$, $300^{\circ}C$ and $400^{\circ}C$. Then, the contact angles of the coated surfaces were measured and the minimum angle ($8.3^{\circ}$) was obtained at $400^{\circ}C$. The anti-contamination properties were measured, revealing that as the contact angle decreased, the anti-contamination properties improved. The hardness and adhesion were small at the natural curing condition however the excellent mechanical properties were obtained under higher temperature annealing.

• Food Science and Biotechnology
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• 제18권5호
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• pp.1224-1229
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• 2009

The main objective of this study was to investigate possible application of citron (Citrus junos Sieb. ex TANAKA) seeds, which are massively produced as by-products during citron tea process, into functional food materials. First of all, citron seeds were germinated and produced citron shoots were examined for their functional properties. When contents of flavonoids in citron seeds and their germinated shoots were compared, naringenin, neohesperitin, and hesperitin were remarkably increased in shoots after germination while naringin and didymin were decreased. Concentrations of limonin and nomilin were decreased by germination otherwise their unidentified derivatives were newly formed. A methanol extract of citron shoot had lower $IC_{50}$ values [0.13 and 0.07 mg/mL for 2,2-diphenyl-1-picryl-hydrazyl (DPPH) and ABTS, respectively] than citron seed extract in radical scavenging activities. Addition of 500 mg/mL of citron shoot extract suppressed fat accumulation in 3T3-L1 adipocytes by 36.9%. Oral administration of olive oil along with citron shoot extract (33 mg/kg body weight) to Sprague Dawley rats effectively inhibited absorption of lipid into a body by decreasing blood triglyceride levels from 105.1 to 74.9 mg/dL 2 hr after olive oil administration. According to these results, citron shoot extract as a rich source of flavonoids can be utilized for functional food ingredients with effective antioxidant and anti-adipogenic properties.

• 한국가금학회지
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• 제21권4호
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• pp.277-284
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• 1994

The functional properties of mechanically deboned chicken meat(MDCM) from whole carcass, whole carcass without exsanguination, neck without skin, leg hone, and upper back and rib were studied. Also, the effects of adding different levels of gelatin and MDCM to the comminuted meats were investigated. Proximate composition values of MDCM ranged from 54.2 to 68.6% moisture, 14.5 to 19.7% protein, 12.3 to 30.1% fat, and 1.1 to 1.3% ash. The MDCM from leg hone had a higher content of fat, and a lower contents of moisture and protein. The MDCM from neck without skin tended to be opposite to the MDCM from leg hone. The total pigment and myoglobin levels were highest in MDCM from whole carcass without exsanguination such as 3.83 and 0.29 rng /g, and those from the other parts were 1.58~2.93 mg /g and 0. 17~0.31 mg /g, respectively. The emulsifying capacity and water holding capacity were highest in MDCM from neck without skin which contained lower levels of fat, collagen and hydroxyproline, but a higher level of salt soluble protein. The emulsifying capacity of comminuted meat decreased as gelatin content increased. The extractability of hydroxyproline from gelatin showed a higher solubility in acidic solution. The MDCM could he added up to 20% level without detrimentally affecting functional properties of comminuted meats although they had less water holding capacity and cooking loss as the proportion of MDCM increased.

• Journal of the Korean Wood Science and Technology
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• 제32권6호
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• pp.67-73
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• 2004

The influence of liquefied wood (LW) on the mechanical and thermal properties of liquefied wood-polymer composites (LWPC) was investigated in this study. The thermal behaviors of LWPC were characterized by means of thermogravimetric (TGA) and differential scanning calorimetric (DSC) analyses. LW showed significant effects on the mechanical strength properties. The increase of flexural MOE and Young's modulus was related to the increase of stiffness of LWPC. The effect of LW was also significant on the flexural and tensile MOR. The impact strength decreased with the increase of LW application level. With the increased stress concentration by the poor bonding between LW and polymer, the impact strength of LWPC decreased, compared with that of high-density polyethylene (HDPE). The thermal stability of LWPC decreased with the increase of LW content up to 40%. The melting temperature of HDPE decreased with the increase of LW loading level. Enthalpy of HDPE also decreased with the addition of LW. This study proves the thermal stability necessary for the consolidation of composition materials.

• 한국운동역학회지
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• 제33권2호
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• pp.52-61
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• 2023

Objective: This study aimed to investigate the effect of a combined functional intervention program on the pain-related questionnaire, the erector spinae contractile properties, and trunk extensor strength of prime-aged females with non-specific chronic low back pain. Method: 16 (female: 16) prime-aged subjects (age: 60.88 ± 6.09 years, height: 158.16 ± 5.58 cm, weight: 59.05 ± 9.44 kg) participated in this study. Results: Except for Tampa Scale of Kinesiophobia all pain-related questionnaires revealed a significant decrease after the intervention program (p<.001). Tensiomyography of the erector spinae revealed a significant post-intervention program increase in the maximum radial displacement (p<.05) and velocity of contraction (p<.05), however, there wasn't a significant post-intervention program change in the contraction time. Additionally, Trunk extensor strength showed a significant increase post-intervention program (p<.001). Conclusion: Our results indicated that the combined functional intervention program positively changed pain-related questionnaires and reduced erector spinae muscle stiffness, increasing the velocity of erector spinae contraction. Additionally, improved the trunk extensor strength.

• 한국식품영양과학회지
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• 제36권10호
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• pp.1314-1319
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• 2007

본 연구는 일반 김과 기능성 김의 성분과 관능평가를 비교하기 위하여 전남 신안군에 위치하고 있는 김 제조업체에서 제품을 제공받아 일반 김, 목초액 김, 함초 김, 퉁퉁마디 참숯돌김의 일반성분, 무기질 함량, 중금속 함량, 구성아미노산 분석 및 김을 굽기 전과 구운 후의 관능평가를 실시한 결과는 다음과 같다. 일반성분은 탄수화물과 조 섬유 함량을 제외하고는 일반 김에 비해 기능성 김에서 높게 나타났다. 무기질 함량에서 칼슘, 칼륨, 구리, 나트륨 함량은 함초 김, 철분 함량은 퉁퉁마디 참숯돌김에서 가장 높게 나타났으며 마그네슘과 아연을 제외하고는 기능성 김에서 높게 나타났다. 중금속 함량의 경우 크롬, 카드뮴, 납은 일반 김에서 높았고, 그 외 성분은 퉁퉁마디 참숯돌김에서 약간 더 높게 나타났으나 유의적인 차이는 없었다. 구성아미노산에서 일반 김과 기능성 김에서 대부분 glutamic acid, glycine, isoleucine, phenylalanine이 가장 많이 함유되어 있었으며, 특히 일반 김에 비하여 기능성 김에서 약 3배 정도 많이 나타난 아미노산은 alanine, phenylalanine이었으며, 일반 김과 목초액 김에 비하여 함초 김과 퉁퉁마디 참숯돌김은 serine과 lysine의 함량이 높게 나타난 것을 알 수 있었다. 관능평가결과에서는 김을 굽기 전에는 일반 김과 기능성 김 간의 차이는 없었으나 김을 구운 후에는 일반 김에 비하여 대부분의 기능성 김의 관능평가 결과가 유의적으로 높아졌음을 알 수 있었으며, 특히 목초액 김에 비하여 함초 김의 점수가 더 높게 나타났다.

• 한국식품과학회지
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• 제20권3호
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• pp.405-411
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• 1988

참깨박 단백질의 식용화를 목적으로 참깨박에 hydrogen peroxide papain처리 및 아실화가 분리참깨박단백의 품질 및 기능적 성질에 미치는 영향을 검토하였다. hydrogen peroxide papain 및 papain 과 hydrogen peroxide를 병행처리한 경우 alkali처리시보다 참깨박 단백질의 추출율, 분리단백의 단백질 함량이 높았으며 분리 단백의 아미노산 조성은 lysine을 제외한 필수아미노산의 함량이 비교적 우수하였고 분리단백의 색상, 기능적 성질 및 pepsin소화성이 현저히 향상되었다. 또한 아실화에 의하여 제1 제한아비노산인 lysine의 함량증가와 용해도, 용적밀도, 수분흡착도. 지방흡착도 및 유화성이 현저히 개선되었으나 기포성 및 소화성은 약간 저하시키는 경향을 보였다.

• Applied Biological Chemistry
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• 제42권2호
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• pp.128-133
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• 1999

참치내장 중 유문수 조직에 내재되어 있는 단백질 분해효소를 부분정제하여 추출한 후 민태 frame 단백질의 효소적 가수분해에 이용하였으며, 제조된 가수분해물을 한외여과막을 이용하여 분자량 크기에 따라 분획한 후 기능성을 개선시킬 목적으로 cyclic sodium trimetaphosphate를 이용하여 인산화 민태 frame 단백질 가수분해 물을 제조하고, 용해도, 유화성 및 포말성 등과 같은 기능성을 검토하였다. 1 가수분해물의 기능성 개선을 목적으로 가수분해물에 STMP를 처리하여 인산화된 가수분해물을 제조하였으며, IR 스펙트럼으로 인산화를 확인한 결과, $1300\;cm^{-1}$에서 P=O의 흡수띠를, $1000{\sim}1100\;^{-1}$에서 P-O-C와 alkyl group에 결합된 P-O-C의 흡수띠를 확인하였다. 2. 민태 frame 단백질 가수분해물을 인산화시킴으로써 용해도는 물론 유화성 및 유화 안정성 그리고 포말 안정성 등 기능성의 개선에 크게 효과를 나타내었다. 특히 분자량이 가장 큰 획분인 P-30K 가수분해물은 모든 기능성 부분에서 좋은 결과를 나타내어 미이용자원으로부터 기능성이 부여된 새로운 가치의 물질로서 활용이 기대된다.

• 한국축산식품학회지
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• 제41권4호
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• pp.608-622
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• 2021

Bioactive peptides have great potentials as nutraceutical and pharmaceutical agents that can improve human health. The objectives of this research were to produce functional peptides from ovotransferrin, a major egg white protein, using single enzyme treatments, and to analyze the properties of the hydrolysates produced. Lyophilized ovotransferrin was dissolved in distilled water at 20 mg/mL, treated with protease, elastase, papain, trypsin, or α-chymotrypsin at 1% (w/v) level of substrate, and incubated for 0-24 h at the optimal temperature of each enzyme (protease 55℃, papain 37℃, elastase 25℃, trypsin 37℃, α-chymotrypsin 37℃). The hydrolysates were tested for antioxidant, metal-chelating, and antimicrobial activities. Protease, papain, trypsin, and α-chymotrypsin hydrolyzed ovotransferrin relatively well after 3 h of incubation, but it took 24 h with elastase to reach a similar degree of hydrolysis. The hydrolysates obtained after 3 h of incubation with protease, papain, trypsin, α-chymotrypsin, and after 24 h with elastase were selected as the best products to analyze their functional properties. None of the hydrolysates exhibited antioxidant properties in the oil emulsion nor antimicrobial property at 20 mg/mL concentration. However, ovotransferrin with α-chymotrypsin and with elastase had higher Fe³⁺-chelating activities (1.06±0.88%, 1.25±0.24%) than the native ovotransferrin (0.46±0.60%). Overall, the results indicated that the single-enzyme treatments of ovotransferrin were not effective to produce peptides with antioxidant, antimicrobial, or Fe³⁺-chelating activity. Further research on the effects of enzyme combinations may be needed.