• Food Science and Biotechnology
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• 제17권3호
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• pp.637-641
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• 2008

This study investigated the heat stability of L-ascorbic acid (AA) in acetic acid solution. To analyze the degradation of AA using high performance liquid chromatography (HPLC), AA was measured at a wavelength of 244 nm in acetic acid and 265 nm in distilled water. During the storage of AA in acetic acid or distilled water at $37^{\circ}C$, degradation of AA was slower in acetic acid than in distilled water. On examining various ratios of AA to acetic acid, the stability of AA at $100^{\circ}C$ for 30 min was the highest when the concentration of acetic acid was 10 times higher than the concentration of AA. After acetic acid was added into AA degraded by heating, the AA is stabilized by reheating. Ultimately, these results indicate that degraded AA is reduced by hydrogen ions dissociated from acetic acid, and the rate of reduction of degraded AA in acetic acid solution is improved with heat processing.

• 한국식품조리과학회지
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• 제18권5호
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• pp.487-494
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• 2002

This study was conducted to investigate the thermal stability of water-soluble and fat-soluble vitamins dissolved in water and milk by various heat treatments. Vitamin samples were prepared by dissolving them in water and milk at various concentrations, and were heat treated for 30 min at 65$\^{C}$, 15 sec at 85$\^{C}$, 5 sec at 100$\^{C}$, 121$\^{C}$ at 15 min, the levels of residual vitamin were measured by using HPLC. Milk samples were fortified with vitamins before and after UHT treatment. As heating over 100$\^{C}$, riboflavin in water were destructed more than 92% but fortified in milk showed less than 20% destruction, suggesting that riboflavin was protected by milk components. Also retinol heated ever 100$\^{C}$ was more stable in milk than in water. L-Ascorbic acid and cholecalciferol(D$_3$) showed a similar destruction rate in water and in fortified milk. L-ascorbic acid was easily destructed by UHT treatment. Destruction of thiamin and tocopherol was increased in fortified milk. Among tour capsulated water-soluble vitamins, L-ascorbic acid was much more stable compared with powder form. Nicotinic acid and folic acid either in capsule or powder form showed a slight destruction by heat treatment. The results suggested that the fortification of unstable vitamins such as L-ascorbic acid, thiamin, tocopherol and cholecalciferol(D$_3$) should be made in milk after heat treatment.

• Journal of the Korean Wood Science and Technology
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• 제48권3호
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• pp.315-325
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• 2020

Boron compound had many advantages as wood preservative, but it was prone to leaching. Improving boron preservation was required to extend the service life of fast growing and low durability red jabon (Antochephalus macrophyllus) hardwood. This study aimed to evaluate the dimensional stability, color change and durability of modified red jabon wood by double impregnation with boron and methyl methacrylate (MMA) and heat treatment. Impregnation I used boric acid or borax, and impregnation II used MMA, while heat treatment used temperatures of 90 ℃ or 180 ℃ for 4 hours. The dimensional stability, leachability, water absorption, color change and decay resistance of modified red jabon wood were tested. The results showed that MMA impregnation increased the dimensional stability of red jabon wood, while the leaching and water absorption in the wood significantly reduced. Heating at 180 ℃ caused less water absorption and higher dimensional stability of the wood than that of heating at 90 ℃. Impregnation with boric acid and MMA followed by heating at 90 ℃ resulted in the highest wood ASE, 89.9%. The color change (∆E^*) of wood increased significantly after MMA impregnation and heating at 180 ℃. Boric acid impregnation caused more resistant wood than borax impregnation against decay fungi and termites. Impregnation with boric acid and MMA followed with heating at 180 ℃ increased significantly the wood resistance against decay fungi and termites.

• 대한가정학회지
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• 제28권2호
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• pp.37-45
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• 1990

The purpose of this study was to determine the foaming properties of two small red bean protein isolates at various conditions. Data concerning the effects of pH, temperature, MaCl concentration, sugar concentration and protein concentration on the properties such as solubility, foam expansion, foam stability were presented. The results were summarized as follows : 1. The crude protein contents of two small red beans were 26.14% and 22.71%. The percentage of nonpolar amino acid group was the highest and that of sulfur containing amino acid group was the lowest. 2. Protein solubility showed the minimum at pH 4.5 which is isoelectric point of small red bean protein isolate adn heat treatment lowered solubility(P<0.05). At pH 4.5, solubility increased sighificantly as 0.4M NaCl was added. However, the effect of sugar concentration in the solubility was not significant. 3. Foam expansion of two small red bean protein isolates was high at pH 4.5 and heat treatment at 10$0^{\circ}C$ lowered foam expansion(P<0.05). While addition of NaCl, sugar did not affect the foma expansion, gradual increment of the protein isolates concentration up to 9% decreased the foma expansion slightly. 4. Foam stability was significantly high at pH 4.5 and heat treatment at 10$0^{\circ}C$ lowered foam stability. Addition of sugar caused slight decrease in foam stability. From 1% to 9% suspension, foma stability increased significantly as protein concentration increased(P<0.05)

• Biotechnology and Bioprocess Engineering:BBE
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• 제3권1호
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• pp.32-34
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• 1998

Phytase from Aspergillus species is a very heat unstable enzyme which inactivates to a great extent during the thermal processing of animal feed formulation. Various protein stabilization additives were tested to improve its heat stability. Among them, a basic amino acid, L-arginine remarkably increased the thermal stability of phytase in an aqueous solution state.

• 한국식품조리과학회지
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• 제14권5호
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• pp.492-497
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• 1998

The stabilizing effect of fructooligosanharide (FO) on hen＇s egg yolk immunoglobulin (yIgG) by heat and acid was investigated. The heat stability of yIgG at 70∼80$^{\circ}C$ was enhanced in a concentration-dependent manner by adding 0∼50% (w/v) FO to a yIgG solution. Acid-induced inactivation of yIgG was also suppressed in a concentration-dependent relationship by addition of FO. Addition of 50% FO almost completely stabilized yIgG at pH 3. The remarkable stablizing effect of FO on yIgG may enhance the use of yIgG as functional food ingredients.

• Journal of the Korean Wood Science and Technology
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• 제51권6호
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• pp.431-446
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• 2023

Samama wood (Anthocephalus macrophyllus (Roxb) Havil) is a fast-growing and lesser-utilized wood species that has inferior properties; therefore, its quality needs to be improved. This research aimed to determine the effect of citric acid impregnation at high curing temperatures on the dimensional stability and mechanical properties of wood. Citric acid solution with 10% concentration (w/w) was impregnated into wood samples by vacuum-pressure method (-0.5 cmHg, 30 min; 0.7 MPa, 3 h), followed by curing process at 140℃, 160℃, and 180℃ of temperature for 1 h. In comparison, the other wood samples were heat treated at the same temperatures and time. The results showed that the increase in curing and heat temperatures for both treatments were directly proportional to the dimensional stability, but inversely proportional to the mechanical properties. Citric acid impregnated had higher density, dimensional stability, and mechanical properties, except for modulus of rupture, than that of heat treatment. The optimum temperature is suggested at 160℃ in both treatments.

• 한국식품과학회지
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• 제52권6호
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• pp.616-621
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• 2020

본 연구에서는 다양한 pH 환경에서 식품의 가공 및 조리과정 중에 빈번히 적용되는 가열처리 과정을 적용하여 시나핀산의 화학 안정성, 산화방지활성 및 세포독성 등의 생리활성 변화를 조사하였다. 95℃에서 각 시간별로 가열처리한 시나핀산은 가열시간이 증가할수록 더 많이 분해되었으며 pH가 상승할수록 더 신속하게 분해되었다. 가열처리에 의해 시나핀산의 ABTS 라디칼소거능 및 FRAP 환원능이 모두 감소하였으며, 특히 pH 7과 8에서는 가열처리 시간에 유의적으로 현저하게 감소하였다. HCT116 인간 대장암세포에 대한 시나핀산의 세포독성 평가에서 가열처리 전의 시나핀산은 500 μM 농도까지 세포독성을 나타내지 않은 반면, pH 8에서 가열처리한 후에는 해당 농도에서 유의적인 세포독성을 발현하였으며 세포 내 glutathione 수치 또한 감소되었다. 본 연구결과는 시나핀산의 화학 안정성 및 생리활성이 가열처리와 pH 환경에 의해 많은 영향을 받으며, 시나핀산이 함유된 식품을 알칼리 조건에서 가열처리 시 성분의 손실 및 활성의 변화를 초래할 수 있음을 시사한다.

• 한국미생물·생명공학회지
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• 제24권5호
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• pp.619-623
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• 1996

Some physical and physiological properties of di-D-fructofuranose dianhydrideIII (DFAIII), as a new sweetener, were investigated via in vitro experiments. The disaccharide was prepared by decomposing inulin with inulin fructotransferase (depolymerizing) from Arthrobacter sp. A-6. DFAIII had more excellent heat and acid stability than sucrose. This was one of the most desirable properties especially for the oligomer types of sweetener. DFAIII showed the least pH drop in the Streptococcus mutans culture, compared with the other saccharides examined. This indicates that the sugar will be fairly effective for preventing dental caries. The saccharide also had a selective Bifidus growth-promoting effect in PYF medium. Whereas, E. coli did not show growth promotion in the DFAIII-containing medium. In the co-culture of Bifidus longum and E. coli in the BL medium, Bifidus longum had a selective growth while the growth of E. coli appeared rather to be inhibited.

• Nuclear Engineering and Technology
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• 제55권10호
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• pp.3808-3814
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• 2023

The thermal stability of nitric acid solutions after contact with non-irradiated and irradiated tributyl phosphate (TBP) and its solution in Isopar-M has been studied. It has been established that exothermic processes occur during heating due to the interaction of soluble radiolysis products and the decomposition of the extractant with nitric acid. Such processes can occur at temperatures below 100 ℃, but unlike a thermal explosion that occurs in seconds, they are longer in time and are accompanied by weak heat evolution. Their intensity depends on the composition of the extractant, the concentration of HNO₃, and the volume ratio of the organic and aqueous phases. The presence of extractant degradation products in raffinates does not pose a risk of a rapid evolution of gaseous products during evaporation, however, the presence of reducing agents can significantly increase the intensity of the exothermic decomposition of raffinates.