• 한국지역사회생활과학회지
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• 제18권3호
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• pp.399-406
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• 2007

Soybean seeds were fermented by Bacillus subtilis and/or Lactobacillus bulgaricus to improve solubility, viscosity, water holding capacity and oil holding capacity of soybean proteins in Chongkukjang. The maximum colony forming unit and protease activity of B. subtilis or L bulgaricus were observed after 60 hours of fermentation, and those of the mixed fermentation by two microorganisms were steadily increased during the fermentation periods. Solubilities of soybean proteins by B. subtilis or L bulgaricus were steadily increased before the values were considerably increased to 60 hours of fermentation, whereas water holding capacities of the proteins were decreased by B. subtilis or L. bulgaricus and those of the mixed fermentation were decreased progressively. Viscosities of soybean proteins by B. subtilis and/or L. bulgaricus were decreased progressively during the fermentation. Viscosities of soybean proteins by B. subtilis and/or L. bulgaricus were decreased progressively during the fermentation. Oil holding capacities of soybeans by B. subtilis or L. bulgaricus were maximum at 20 or 80 hours of fermentation and those of the mixed fermentation were decreased after 10 hours of the fermentation.

• 대한화장품학회지
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• 제25권4호
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• pp.123-131
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• 1999

Liquid crystal known as a rheological barrier to coalescence of oil droplets, increases emulsion stability, water-holding capacity and promotes active material penetration to skin. Some investigation for its rheological characteristics have been reported but its relations to consumer perception have been rarely published. In this study, oil/water emulsion and oil/liquid crystal/water systems were manufactured using the same composition or Behenyltrimethylammonium chloride/Cetostearyl alcohol/Lanolin oil. and rheological properties or each system were investigated with Cone and Plate rheometer. The formation of liquid crystalline phase was observed with polarized microscope and Differential Scanning Calorimeter. Continuous shear experiment, creep, yield and water holding capacity were measured for oil/water and oil/liquid crystal/water systems. The results were compared with sensory evaluations. Oil/liquid crystal/water system showed higher,viscosity at the same shear rate. higher viscoelasticity and higher yield stress than oil/water system. These properties were expected to show good spreadability and excellent richness without waxiness in hair can: products of creme type. This expectation was consistent with the results of sensory experiments. Water-holding capacity was evaluated by measuring residual water of specimens at specific temperature and relative humidity. Oil/liquid crystal/water system was proved to have higher ability to hold water in comparison with oil/water system. The results indicated that oil/liquid crystal/water system was of benefit to rheological properties creme type hair care products.

• 대한화장품학회:학술대회논문집
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• 대한화장품학회 1999년도 IFSCC . ASCS 학술대회 발표 논문
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• pp.123-131
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• 1999

Liquid crystal known as a rheological barrier to coaleseence of oil dorplets. increases. emulsion stability, water-holding capacity and promotes active material penetration to skin. Some investigation for its rheological characteristics have been reported but its relations to consumer perception have been rarely published. In this study oil/water emulsion and oil/liquid crystal/water systems were manufactured using the same composition of Behenyltrimethylammonium chloride/Cetostearyl alcohol/Lanolin oil. and rheological properties of each system were investigated with Cone and Plate rheometer. The formation of liquid crystalline phase was observed with polarized microscope and Differential Scanning Calorimeter. Continuous shear experiment, creep yield and water holding capacity were measured for oil/water and oil/liquid crystal/water systems. The results were compared with sensory evaluations. Oil/liquid crystal/water system showed higher viscosity at the same shear rate, higher viscoelasticity and higher yield stress than oil/water system. These properties were expected to show good spreadability and excellent richness without waxiness I hair care products of creme type. This expectation was consistent with the results of sensory experiments. Water-holding capacity was evaluated by measuring residual water of specimens at specific temperature and relative humidity, Oil/liquid crystal/water system was proved to have ability to hold water in comparison with oil/water system. The results indicated that oil/liquid crystal/water system was of benefit to rheological properties creme type hair care products.

• 한국식품영양학회지
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• 제9권3호
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• pp.259-264
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• 1996

Five different liquid sugars, invert sugar, corn syrup, high fructose corn syrup, sorbitol and oligosaccharide were compared to improve the shelf life of sponge cake and to decrease the contamination of microorganisms in the baking plant. Sucrose was used as a control. The use of 40% of liquid sugar was more effective than that of 20% on the staling and softness. Invert sugar showed the lowest water activity and the highest water holding capacity. Oligosaccharide showed the highest water activity and the lowest water holding capacity among loquid sugars used. 20% of replacemint of sucrose with invert sugar decreased the contamination more than 100% of sucrose.

• Journal of Microbiology and Biotechnology
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• 제34권2호
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• pp.330-339
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• 2024

Corn cobs were fermented with Aspergillus niger to produce soluble dietary fiber (SDF) of high quality and excellent food safety. In this work, the fermentation process was optimized by single-factor test and response surface methodology (RSM). The optimal fermentation conditions were determined to be a material-liquid ratio of 1:30, an inoculum concentration of 11%, a temperature of 32℃, a time of 6 days, and a shaking speed of 200 r/min. Under these conditions, the SDF yield of corn cob increased from 2.34% to 11.92%, and the ratio of soluble dietary fiber to total dietary fiber (SDF/TDF) reached 19.08%, meeting the requirements for high-quality dietary fiber (SDF/TDF of more than 10%). Scanning electron microscopy (SEM) and Fourier-transformed infrared spectroscopy (FT-IR) analysis revealed that the fermentation effectively degraded part of cellulose and hemicellulose, resulting in the formation of a loose and porous structure. After fermentation the water swelling capacity, water-holding capacity, and oil-holding capacity of the corn cob SDF were significantly improved and the adsorption capacity of glucose, cholesterol, and nitrite ions all increased by more than 20%. Moreover, the total phenolic content increased by 20.96%, which correlated with the higher antioxidant activity of SDF. Overall, the fermentation of corn cobs by A. niger increased the yield and enhanced the functional properties of dietary fiber (DF) as well.

• 한국축산식품학회지
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• 제40권2호
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• pp.262-273
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• 2020

This study aimed to investigate the effect of nanoemulsion (NEM) on the physicochemical and sensory characteristics of pork patty to improve texture for elderly members of the population. Hence, we prepared pork patties supplemented with different of liquid materials: water; oil and water; oil, water, and surfactants; and nanoemulsion. The emulsion itself was characterized and the physicochemical properties of the pork patties, including pH, water content, cooking loss, thawing loss, liquid holding capacity, color, and texture, were analyzed. The size of NEM was 165.70±9.32 nm and NEM had high ζ-potential value indicating that it is stable. NEM patties had the lowest cooking and thawing losses, and the highest liquid retention, all of which affected the tenderness of the patties. Color of the patty was also affected by the addition of NEM. The highest lightness and yellowness and the lowest redness were observed (p<0.05). NEM patties had the lowest values for all texture attributes indicating improved tenderness. Our results demonstrate that NEM has positive effects on pork patties and can help to tenderize food products designed for the elderly. With further study, NEM could be a candidate tenderization agent in the meat industry.

• 한국식품저장유통학회지
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• 제31권2호
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• pp.210-217
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• 2024

This study aimed to compare the quality of smoked fish products processed with liquid smoke with and without pre-cooking when stored at room temperature (25℃) for 0, 2, 4, and 6 days. The observations included moisture content, water holding capacity, color, and total plate and mold counts. The treated samples were also analyzed for polyhydroxyaromatic hydrocarbons (PAHs) at day 0. The study found that the pre-cooked products had a lower moisture content (55.1%) than the control (59.9%) during storage. Additionally, the pre-cooked product had a higher water holding capacity than the control. The TPC value indicates that the pre-cooked product meets the Indonesian standard for smoked fish up to the 2nd day of storage, whereas the control product only meets the standard on day 0. However, the total mold of the control products meets the Indonesian standard until the 2nd day of storage, while the pre-cooked products only meet the standard on day 0. The pre-cooked product had a higher lightness value (L^*) than the control. The analysis of polyhydroxy aromatic hydrocarbon (PAH) showed that the pre-cooking process did not affect the concentration of PAH.

• Current Research on Agriculture and Life Sciences
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• 제14권
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• pp.49-60
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• 1996

이태리포플러의 생장(生長)에 가장 영향(影響)을 많이 주는 토양인자(土壤因子)를 찾기 위해서 이태리포플러 조림지(造林地) 23개(個) 지역(地域)을 하천변(河川邊), 농경지(農耕地), 산록부(山麓部)로 구분(區分)하여 그 생장(生長)과 토양인자(土壤因子)와의 관계(關係)를 조사(調査)하였다. 이태리포플러의 생장(生長)은 토양환경(土壤環境) 조건(條件)이 유리(有利)한 하천변(河川邊)의 조림지(造林地)가 우수(優秀)하였고, 산록부(山麓部)의 조림지(造林地)는 하천변(河川邊)에 비(比)하여 21%나 생장(生長)이 떨어지므로 수익성(收益性)이 없을 것으로 생각되며, 농경지(農耕地)의 조림지(造林地)는 토양(土壤)이 비옥(肥沃)하여 생장(生長)이 양호(良好)할 것으로 생각되었으나, 하천변(河川邊)에 비(比)하여 생장(生長)이 8%정도 떨어졌다. 그러나 농경지(農耕地) 중(中) 퇴적지(堆積地)나 성토부(盛土部)는 생장(生長)이 비교적(比較的) 양호(良好)하였다. 이태리포플러의 생장(生長)이 양호(良好)한 조림지(造林地)의 토양(土壤)은 대체로 액상(液相) 20%, 토양공극률(土壤孔隙率) 45%, 용수량(溶水量) 35~40%, 토양경도(土壤硬度) $1kg/cm^3$ 토양(土壤)pH 6인 곳이었으며, 유기물(有機物)과 전질소(全窒素)가 많은 곳에서 생장(生長)이 양호(良好)하였다. 이태리포플러의 생장(生長)에 영향(影響)을 미치는 토양인자(土壤因子)에 대한 요인분석(要因分析)을 한 결과(結果) eigenvalue가 1이상(以上) communality가 70% 이상(以上) 되는 요인(要因) 1은 액상(液相), 공극률(孔隙率), 용수량(溶水量), 요인(要因) 2는 토양(土壤)pH 및 칼슘, 요인(要因) 3은 토양경도(土壤硬度)로 나타났다. 그러므로 이태리포플러의 생장(生長)은 토양(土壤)의 화학적(化學的) 성질(性質)보다는 물리적(物理的) 성질(性質)에 더 많은 영향(影響)을 받는 것으로 생각된다. 이태리포플러의 직경생장(直徑生長)과 토양인자(土壤因子)간 다중회귀분석(多重回歸分析)에서 토양경도(土壤硬度), 액상(液相) 및 칼슘에 대한 t-value가 1~10%의 유의성(有意性)이 인정(認定)되므로 선형모형식(線形模型式)이 성립(成立)되었고 용수량(溶水量)과 토양(土壤)pH는 유의성(有意性)이 없었다. 종합적(綜合的)으로 보면 이태리포플러의 조림적지(造林適地)는 퇴적지(堆積地)인 사질양토(砂質壤土) 혹은 성토부(盛土部)로서 토양경도(土壤硬度)가 낮고 통기성(通氣性)이 양호(良好)하며, 지하수위(地下水位)가 100cm 내외(內外)로 토양수분(土壤水分)이 적당(適當)하고 유기물(有機物)과 전질소(全窒素)가 충분(充分)한 약산성(弱酸性) 토양(土壤)이 좋을 것으로 판단(判斷)된다.

• 한국초지조사료학회지
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• 제11권2호
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• pp.108-115
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• 1991

A field experiment was conducted to evaluate the effects of cattle compost application on the change of soil physical properties and their relationship to yield performance of selected main forage crops. Maize(CV. Suweon 19) and sorghum hybrids(CV. Pioneer 9'31) as a summer crops and winter rye were grown on newly reclaimed red yellow soils(Fine loamy, Typic Hapludults) under different application rate of cattle compost associated with chemical NPK fertilization, from Oct. 1986 to Sept. 1989. Experimental field was laid down as a split plots design with four replications. The results obtained are summarized as follows: 1. Cattle compost application reclaimed soil physical propeties, such as formation of granular structure and water holding capacity, and it result in a great increase of plant growth and the rate of dry matter accumulation. 2. While cattle compost treatment reduced the portion of soild phase of the three phase constituents of soils, it increased the portion of air phase and liquid phase comparatively. 3. Organic matter, N, P, K, and mineral content in soil were markedly increased in the plot treated with compost. 4. Cattle compost application increased fodder production both in maize-rye and sorghum hybrids-rye cultivation. Annual dry matter yield of maize-rye cropping was 2183(NI'K only), 2425(NPK+compvst 3000 kg) and 2800kg/lOa(NPK + compost 6000kg/10a).

• 한국축산식품학회지
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• 제38권2호
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• pp.403-416
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• 2018

In this study, the dietary effects of probiotics with a liquid application system on meat quality and physicochemical characteristics of pigs were evaluated. A total of 80 Landrace${\times}$Yorkshire${\times}$Duroc (LYD) 3-way crossbred pigs (average age $175{\pm}5d$) were assigned to a conventional farm and a probiotics farm equipped with a liquid probiotics application system (40 pigs in each farm). The two treatments were: CON (diet without probiotics) and PRO (diet with probiotics). Dietary probiotics decreased shear force in the longissimus muscle compared to the control group (p<0.05). The treatment diet did not affect backfat thickness, carcass weight, meat color, cooking loss, water holding capacity (WHC), and drip loss. Dietary probiotics significantly reduced ash, salinity, and pH (at 5 and 15 d) (p<0.05). There was no significant effect on thiobarbituric acid reactive substance (TBARS) values. Polyunsaturated fatty acid (PUFA) and omega fatty acids (${\omega}3$ and ${\omega}6$) were significantly (p<0.05) higher in the PRO group, whereas monounsaturated fatty acid (MUFA) was decreased. The free amino acid composition, serine, lysine, histidine, and arginine levels were significantly lower in the PRO than in the control group. The treatment group exhibited higher nucleotide compounds (hypoxanthine, inosine, GMP, IMP) than the controls. Also, levels of ascorbic acid and thiamin were significantly different (p<0.05), while minerals were not significantly different between the groups. In conclusion, feeding of probiotics had effects on shear force, ash, salinity, pH, PUFA, and some amino acids which related to taste and flavor without any negative effects on the pigs' carcass traits.