• 한국의류학회지
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• 제33권9호
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• pp.1463-1471
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• 2009

Silver ions or silver nanoparticles have multi-functional properties. The cotton fabrics for providing multi-functional properties were treated with a nanosilver powder, UV-absorbers, and dimethyloldi-hydroxyethyleneurea (DMDHEU) alone and mixed solution. The physical properties, UV protection, antibacterial, and deodorizing properties of treated cotton fabrics were evaluated. The results were as a follows. The UV protection of cotton fabrics were increased by the application of a nanosilver and Uv-absorbers mixture. The UV protection of treated fabrics were improved by nanosilver/DMDHEU/UV-absorbers mixed solution. The wrinkle recovery properties of fabrics treated with DMDHEU and nanosilver improved. The stiffness of fabrics are decreased by a nanosilver/DMDHEU/UV-absorbers mixed solution. The antibacterial properties of the fabrics treated with nanosilver/DMDHEU/UV-absorbers mixed solution is 99.99%. The functional properties of cotton fabrics are shown to be better with aanosilver/DMDHEU/UV-absorbers mixed than treated with nanosilver alone.

• Journal of Dairy Science and Biotechnology
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• 제40권4호
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• pp.143-150
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• 2022

본 연구에서는 분리유청단백질과 이눌린을 이용하여 마이야르 공액체를 성공적으로 제조하였다. 제조된 마이야르 공액체의 제조공정요인인 pH와 열처리 온도는 마이야르 공액체의 기능적 특성(유화특성, 표면특성, 항산화특성)에 영향을 미치는 핵심 제조공정임을 알 수 있었으며, 상대적으로 마이야르 반응이 활발한 pH 8.4와 열처리 온도 70℃에서 마이야르 공액체의 기능적 특성이 향상되었음을 확인하였다.

• Food Science and Biotechnology
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• 제18권2호
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• pp.390-395
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• 2009

Red radish seeds were irradiated at doses up to 8 kGy using electron beam (e-beam) and gamma ray ($\gamma$-ray). The seed viability and functional properties (carotenoid, chlorophyll, ascorbic acid, and total phenol) of sprouts grown from these irradiated seeds were evaluated. High germination percentage ($\geq$97%) was observed in seeds irradiated at $\leq$5 kGy, but the yield ratio and sprout length significantly decreased with increased irradiation dose. Irradiation at $\geq$6 kGy resulted in curling of the sprout roots. Sprouting enhanced the functional properties of red radish seeds as indicated by the increased carotenoid, chlorophyll, ascorbic acid, and total phenol contents during germination. However, radiation treatment hampered the growth of seeds resulting in underdeveloped sprouts with decreased carotenoid, chlorophyll, ascorbic acid, and total phenol contents. In general, e-beam and $\gamma$-ray irradiation of red radish seeds showed similar effects on the seed viability and functional properties of sprouts. Postharvest storage reduced the functional quality of sprouts.

• 한국식품저장유통학회지
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• 제31권3호
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• pp.346-359
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• 2024

Although ovalbumin makes up 54% of the total egg white proteins, individual protein usage is rare. The primary applications of ovalbumin in the food industry relate to other proteins, such as whole egg whites. Ovalbumin has remarkable functional properties, such as those of gelation, foaming, and emulsification, which are crucial in the processing of food, however, its application as a standalone functional protein is severely constrained due to separation issues. In recent years, new methodologies for the large-scale separation of ovalbumin have emerged. Meantime, ovalbumin was identified as a good source to produce bioactive peptides with a variety of functional properties, including antibacterial, antioxidant, and angiotensin-converting-enzyme inhibitory actions, according to research. Newly discovered bioactive peptides from ovalbumin can be used in the food sector in addition to their well-known functional properties to create health-promoting products. Benefits extend beyond the food business to numerous other sectors, such as the pharmaceutical and cosmetic industries. Consequently, a gap between the existing and prospective future uses is found. The main goals of this study were to determine some possible factors for the long-term neglect of the major protein and to determine the growing potential for applications of ovalbumin and peptides.

• 한국식품과학회지
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• 제26권6호
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• pp.683-689
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• 1994

With a view to utilizing effectively fish skin wastes from marine manufactory, a gelatin solution extracted from yellowfin sole skin was fractionated by precipitation with ethanol, and then the functional and physico-chemical properties for the fractionated gelatin were determined. Ethanol was added up to 50% of ethanol content to a gelatin solution extracted from yellowfin sole skin, then the mixture was left to stand at $0^{\circ}C$ for 12 hours. Finally, the precipitates were dried by hot-air ($40^{\circ}C$). The gel strength and melting point of a 10% gel of gelatin prepared from yellowfin sole skin by precipitation with ethanol has 322.4g and $23.3^{\circ}C$, respectively. The physico-chemical properties of the ethanol treated fish skin gelatin were superior to those of fish skin gelatin prepared without ethanol treatment. Besides, the functional properties of the ethanol treated gelatin were lower in solubility and higher in water holding capacity, oil binding capacity, emulsifying activity, emulsifying stability, foam expansion and foam stability than those of pork skin gelatin sold on market as well as gelatin prepared without ethanol treatment. It may be concluded, from these results, that the fish skin gelatin prepared by precipitation with ethanol can be effectively utilized as a human food by improving the functional properties.

• 한국신재생에너지학회:학술대회논문집
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• 한국신재생에너지학회 2011년도 춘계학술대회 초록집
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• pp.214.1-214.1
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• 2011

In this work, the electrochemical properties of the surface treated multi-walled carbon nanotubes (MWNTs) are investigated for supercapacitors. Nitrogen- and oxygen functional groups containing MWNTs are prepared by nitrogen precursors and acidic treatment, respectively. The surface properties of the MWNTs are confirmed by X-ray photoelectron spectroscopy (XPS) and Zeta-potential measurements. The electrochemical properties of the MWNTs are investigated by cyclic voltammetry, impedance spectra, and charge-discharge cycling performance in 1 M $H_2SO_4$ at room temperature. As a result, these functionalized MWNTs lead to an increase in the specific capacitance as compared with the pristine MWNTs. It proposes that the pyridinic and pyridinic-N-oxides nitrogen species influence on the specific capacitance due to their positive charges, and thus an improved electron transfer at high current loads, since they are the most important functional groups affecting capacitive behaviors.

• Bulletin of the Korean Chemical Society
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• 제32권8호
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• pp.2795-2798
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• 2011

• 동아시아식생활학회지
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• 제24권3호
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• pp.368-374
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• 2014

We investigated the physical and cooking properties of commercial noodles supplemented with functional ingredients. RVA (rapid visco analyzer), color, water activity, texture and cooking properties were tested. Noodles containing kudzu showed the highest initial gelatinization temperatures, whereas noodle containing kelp displayed the highest peak viscosity and set back. Holding strength and final viscosity were highest in noodles containing mugwort. The L value ($94.89{\pm}0.02$) of wheat flour noodle was the highest. Among functional noodles, L value ($88.65{\pm}0.01$) and a value ($7.42{\pm}0.02$) of cactus noodle were the highest, whereas b value of pumpkin noodle was $40.81{\pm}0.03$, which was higher value than in other noodles. Water activity of cactus noodle was highest (0.455), but the difference was not significant. Cooking properties (including weight, volume, and water absorption) and turbidity of pumpkin noodles showed the highest growth rate. In terms of texture, hardness was highest ($12836.8{\pm}7.1g/cm^2$) in green tea noodles, and cohesiveness and gumminess were highest in kelp and mugwort noodles. Considerig the quality characteristics of noodles supplemented with mulberry leaves, cactus, mugwort, green tea, pumpkin, kelp or kudzu, pumpkin noodles were most stable in terms of gelatinization and cooking properties.

• Journal of Magnetics
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• 제16권3호
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• pp.300-303
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• 2011

The effect of the hot-compaction temperature on the microstructure and magnetic properties of anisotropic nanocrystalline magnets was investigated. The hot-compaction temperature was found to impact both the magnetic properties and the microstructure of die-upset magnets. The remanence of the isotropic precursor increases slightly with the improved hot-compaction temperature, and the grains start to grow on the flake boundary at higher hot-compaction temperatures. After hot deformation, it was found that the change in the magnetic properties was the inverse of that observed with the hot-compaction temperature. Microstructural investigation showed that die-upset magnets inherit the microstructural characteristics of their precursor. For the die-upset magnets, hot pressed at low temperature, scarcely any abnormal grain growth on the flake boundary can be seen. For those hot pressed at higher temperatures, however, layers with large equiaxed grains could be observed, which accounted for the poor alignment during the hot deformation, and thus the poor magnetic properties.

• 한국축산식품학회지
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• 제30권6호
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• pp.886-895
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• 2010

The level of fat and salt can affect the product quality and storage stability of processed meats. Additionally, consumers' demands require dietary guidelines for developing low-fat/salt functional foods. Microbial transglutaminase (MTGase), which enhances textural properties by catalyzing protein-protein cross-linkages, was introduced to develop healthier lowfat/salt meat products. The potential possibilities of low-fat/salt processed meats were reviewed under optimal conditions for functional ingredients from several previous studies. The addition of non-meat protein (e.g. sodium caseinate and soy protein isolates), hydrocolloids (e. g. konjac flour, carrageenan, and alginates), and MTGase alone or in combination with other functional ingredients improved textural and sensory properties similar to those of regularly processed meats. When MTGase was combined with hydrocolloids (konjac flour or sodium alginate) or other functional ingredients, gelling properties of meat protein were improved even at a low salt level. Based on these reviews, functional ingredients combined with new processing technologies could be incorporated into processed meats to improve the functionality of various low-fat/salt meat products.