• Applied Biological Chemistry
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• v.29 no.3
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• pp.241-247
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• 1986

The relationship between rice and the fluid during cooking was investigated to examine the factors affecting the quality of cooked rice and a new rice cooking method was proposed to improve the unpalatability of aged Milyang 23-long grain rice variety. The changes of heights of rice-bed and the fluid during cooking were measured with a laboratory cooking apparatus made of flat bottomed graduated glass cylinder. Around the boiling, a sudden disappearance of the fluid was observed and then thin film was formed on the rice grains. This film coating was fortified by the addition of 1-2%(w/w) of glutinous rice powder as a film forming agent. The artificial coating on the cooked rice of low quality remarkably improved the gloss, moisture content and shape and the extent of leaching of rice solid into the fluid was reduced with the treatment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.75-81
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• 2003

Rheological properties of micronized full-fat soyflour (MFS ) milk were determined according to solid content, heat-treatment and type of coagulants. Heat-treated MFS milk showed a pseudoplastic flow pattern. The consistency and flow index of heated MFS milk was greatly affected by increasing the concentration of MFS and/or soy protein isolate (SPI). Apparent viscosity of MFS milk was gradually decreased by heating below 6$0^{\circ}C$, but was drastically increased by raising temperature further. Addition of coagulants and SPI resulted in dropping the temperature that allows to increase apparent viscosity drastically. A coagulant for MFS tofu was formulated based on the gelling Property of a single coagulant. The textural properties of MFS tofu were improved using 7.1% total protein fortified with SPI.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.830-836
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• 1999

we have screened the microorganisms from piglet intestines for the development of probiotics which have acid and bile tolerance and the growth inhibition of pathogenic E. coli and Salmonella. Among them, a strain which was identified as Lactobacillus salivarius was selected. It had around 50% of survival after 2h incubation in the artificial gastric juice and 76% of survival after 24h incubation in the presence of 0.3% bile salts, and also showed complete inhibition against both pathogenic E. coli and Salmonella after 24h coincubation. Also, its storage stability after lyophilization was improved by adding polyvinylpyrrolidone.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.766-772
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• 1999

In order to improve funtionality of kochujang, red ginseng powder(1, 2 and 5% red ginseng on the total weight basis) was added to the raw material of kochujang. Changes in moisture content, microflora and enzyme activities were investigated in control kochujang(Sunchang kochujang) and red ginseng added kochujang during fermentation at 25oC for 120 days. Kochujang samples fremented for 90 and 120 days were subjected to sensory evaluation test. As the fermentation progressed, the moisture content and titratable acidity were gradually increased whereas pH was decreased. However, red ginseng had no effects on those changes. Bacterial count was maintained at the level of 107 CFU/g during fermentation. The level of yeast count was 104 CFU/g at the early stage of fermentation and increaed to 107 CFU/g after 60 days of fermentation and then maintained at 107 CFU/g. Red-ginseng had no effects on bacterial and yeast counts of kochujang. Amylase activity was gradually reduced during fermentation. Amylase activity was increased until 60 days of fermentation and then reduced by 90 days of fermentation. Acidic protease activity was slightly reduced at the initial stage of fermentation and then rapid increased. Acidic protease activity was at the highest level after 120 days of fermentation. Red ginseng did not alter those enzyme activities of kochujang. There were no differences in sensory properties between kochujang samples fermented for 90 and 120 days of fermentation. The addition of red-ginseng did not affect such sensory properties of kochujang as color, odor, hot taste and salty taste, but overall preference appeared to be improved by red ginseng addition.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.126-131
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• 1999

We have got the following results from tests in the course of time retrogradation and taste change in bread with added flour of Angelica keiskei Koidz, which had been stored in room temperature (27±2oC), refrigerating(2±1oC) and freezing( 20±1oC), respectively. Bread with the added flour showed a little lower degree of retrogradation than control group, and every group in room temperature retrograded from the very first day. The degree of retrogradation of the group in refrigerating was far greater comparing with the group in room temperature. The longer bread was stored, the lower the degree of retrogradation was, and the higher the adding rate of the flour got, the later its retrogradation happened. Especially the flour of this vegetable's stem turned out to be the most effective in retarding its retrogradation. Group stored 30 days in freezing didn't show a wide difference in retrograde comparing with the group before storage. Preference for color and shape of the flour added bread stored in room temperatue, refrigerating and freezing did not change significantly from the group before storage. Although preference decreased for flavor, texture, mouth feel and overall quality with the lapse of time, flour added group improved in preference for these factors comparing with the control group. Above all, added flour of pretreated stem proved to be the most effective in the sensory tests. With respect to the storing method, the group stored in refrigerating showed greater preference for the texture and mouth feel over the groups in room temperature and freezing. Flavor preference of the group in freezing was the lowest of all.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.6
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• pp.551-558
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• 1991

We investigated the physicochemical and functinal properties of rapeseed(Brassica napus var. Youngsan) protein prepared by combining various soluvent and purification procedures, such as ultrafiltration (UF) concentration and acid-washin. The lightness value(YCIE) of each protein was greadully improved and its hydrophobicity increased by the degree of purification. The analysis of each protein by sodium dodecyl sulfate-plyacrylamide gel electrophoresis (SDS-PAGE) had nine bands revealed without difference, the considerable portion of which were of $1.96~1.59{\times}10^4$ dalton molecular weight. The content of amino acid increased a little more in the other processed proteins than in the control, and decreased considerably in the proteins extracted by the mixed solvent of 1% sodium hexametaphosphate(SHMP) and 0.25M ethlene diamine tetraacetic acid (EDTA). The better proteins were purified, the lower the kinematic viscosities were in their values. The water absorption and foaming properties were scarcely different according to the processes. The oil absorption and the emulsion activity index normally increased according to the degree of purification. The properties of heat coagulation revealed high values only in the proteins processed by EDTA while they showed considerably low values the other proteins.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.3
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• pp.372-378
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• 2011

We extracted polysaccharide from the sea hare, Aplysia kurodai, purified it partially, and experimented its immune response using the human blood lymphocytes and macrophage cell lines. Aplysia kurodai polysaccharide fraction (APF) improved the growth of the T cell (Jurkat) up to 40% by treatment for 48 hours, and decreased the growth of blood cancer, Jiyoye cell line. The APF on RAW 264.7 cell also increased interleukin-12 up to 47%. In contrast, the secretion of interleukin-2 and interferon-gamma by treatment of only APF or APF and concanavalin A on Jurkat for 24 hours and 48 hours didn't influence significantly. These results suggest that the APF has possible immune regulating ability.

• Journal of International Society for Simulation Surgery
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• v.2 no.1
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• pp.1-6
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• 2015

Purpose Bisphophonate-related osteonecrosis of the jaw (BRONJ) is an emerging problem. Extensive osteonecrosis of the jaw needs free flap reconstruction. Free fibular flap is the most useful flap for maxilla-mandibular hard and soft tissue reconstruction. The advantages of fibular free flap are simultaneous soft and hard tissue reconstruction and placing implant in reconstructed mandible and maxilla. In this study, four consecutive BRONJ patients who underwent fibula free flap reconstruction using simulation surgery were reviewed. Materials and Methods Four BRONJ patients who underwent free fibula reconstruction between May 2006 and September 2014 were included in this study. Male to female ratio was 1:3 and average age was 67.3 years old (62-70). All patients need mandibular bone reconstruction. Three patients suffered from osteoporosis and one male patient had multiple myeloma. Postoperative flap survival, functional reconstruction, esthetic results, food taking were evaluated. Results Three osseous flaps and one osteocutaneous flap were used. All the fibular flaps were survived and patients were recovered without complications. Oro-cutaneous fistula was resolved after operation. All patients were satisfied with the esthetic results. Patients reported improved solid food intake after operation with partial denture. One fully edentulous patient had semi-fluid diet after operation. Conclusion Treatment of the BRONJ is difficult due to lack of standard protocol. Fibular free flap using simulation surgery is the workhorse flap for mandibular hard and soft tissue reconstruction, especially in stage III BRONJ patient. In this study, functional and esthetic results were successful in all patients. Normal diet was possible with partial dentures.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.3
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• pp.383-391
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• 2014

This study was conducted to ascertain the antioxidant properties of Hamcho (Salicornia herbacea L.) and as well as manufacture pettitoes using Hamcho as a natural antioxidant material for diverse applications. The DPPH radical scavenging activities of 25, 50, 100 mg/mL in methanol extracts from Salicornia herbacea L. increased significantly (p<0.05) to 12.8%, 21.6% and 39.1%, respectively. The total phenolic content was $38.58{\pm}4.25{\mu}M$ as tannic acid equivalent for 100 mg/mL of methanol extracts from Hamcho. FRAP value was $448.58{\pm}14.01{\mu}M$ as ascorbic acid equivalent in reducing power. To apply Hamcho to food as a natural antioxidant, pettitoes were prepared with added Hamcho. To manufacture pettitoes added with Hamcho, general quality characteristics of pettitoes added with 0%, 2%, 4% and 6% based on 100 g of pettitoes were determined. In conclusion, mineral components increased according to the added amount of Salicornia herbacea L. Crude protein showed the highest value with 2% added Hamcho. Overall, the addition of Hamcho led to hardening of the meat texture. As a result of measuring color in terms of brightness, redness, and yellowness with chromaticity, the L value (brightness) increased with added amount of Hamcho. There was no significant difference in redness or yellowness. As a result of the sensory evaluation of pettitoes according to addition of Hamcho, the group with 4% added Hamcho showed enhanced overall preference with improved flavor, taste and textural properties.

• Korean journal of food and cookery science
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• v.13 no.2
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• pp.168-172
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• 1997

Yolk immunoglobulins (yIgG) from hen's egg were purified. To investigate the stability of yIgG to digestive enzymes, the changes of antigen binding activities (ABC) after in vitro proteolysis were examined by competitive ELISA. After 30 min exposure to pepsin, the ABC of yIgG was lost. However, comparing with native yIgG, the ABC of pepsin digested yIgG was decreased, but considerable amount of ABC was remained after 30 min exposure to pepsin in 50% saccharose solution. Therefore, the stability of yIgG to pepsin digestion was improved by the addition of saccharose to yIgG solution. The ABC of yIgG was considerably remained after exposure to trypsin and chymotrypsin for 8 hr. YIgG showed especially good stability to chymotrypsin proteolysis.