• Applied Biological Chemistry
• /
• v.46 no.2
• /
• pp.101-106
• /
• 2003

Soybean curd was prepared using cuttlebone powder treated with acetic acid (ATC), and its characteristics were determined. Soybean protein was coagulated by adding calcium chloride, magnesium chloride, and ATC at 0.7, 1.2, and 0.9%, respectively, or higher. Yield, white index, texture, and sensory evaluations revealed the optimal concentration of ATC for preparation of soybean curd was 2.0% of total soybean weight. The proximate compositions of soybean curd prepared by adding 2.O% ATC were 75.9%, 12.6%, 1.9%, 5.3%, 6.60, and $1.0×10^4$ CFU/g in for moisture, crude protein, crude ash, crude lipid, pH, and viable cell count, respectively. Although white index and mineral content of both soybean curds were similar, texture of ATC-prepared soybean curd was superior to that of soybean curd prepared with 1.5% calcium chloride.

• Applied Biological Chemistry
• /
• v.43 no.4
• /
• pp.309-313
• /
• 2000

For the use of Antartic krill(Euphausia superba Dana) as food resource, general composition, extracting condition of chitin and quality characteristics of chitosan were investigated. General composition of frozen krill(Euphausia superba Dana) was consisted of moisture 79.0%, protein 13.1%, lipid 4.0%, VBN 7.7mg%, ash 2.7%, others 1.2% and that of dried krill powder was moisture 5.6%, protein 56.1%, lipid 18.8%, ash 11.4%, others 8.1%. The condition of chitin extraction from krill powder was treated with 1N NaOH at $40^{\circ}C$ for removing protein, 1N HCl for excepting mineral substances and methanol for decoloring. The yield of chitin by new procedure developed was 3.7%. The composition of extracted chitin contents was moisture 7.1%, ash 0.4%, protein 3.5%, lipid 3.1%. The results of degree of deacetylation in chitosan at 50% NaOH, $121^{\circ}C$, for 2 hrs was showed 82%. At the same alkali concentration and reaction concentration, a longer reaction time gave a decreased degree of deacetylation. The apparant viscosity was 0.09241 Pa in 1% chitosan from krill and 0.13826 Pa in standard chitosan.

• Nutrition Research and Practice
• /
• v.12 no.4
• /
• pp.275-282
• /
• 2018

BACKGROUND/OBJECTIVE: There is intense interest in soy isoflavone as a hormone replacement therapy for the prevention of postmenopausal osteoporosis. A new kind of isoflavone-enriched whole soy milk powder (I-WSM) containing more isoflavones than conventional whole soy milk powder was recently developed. The aim of this study was to investigate the effects of I-WSM on bone metabolism in ovariectomized mice. MATERIALS/METHODS: Sixty female ICR mice individually underwent ovariectomy (OVX) or a sham operation, and were randomized into six groups of 10 animals each as follows: Sham, OVX, OVX with 2% I-WSM diet, OVX with 10% I-WSM diet, OVX with 20% I-WSM diet, and OVX with 20% WSM diet. After an 8-week treatment period, bone mineral density (BMD), calcium, alkaline phosphatase (ALP), tartrate-resistant acid phosphatase (TRAP) 5b, osteocalcin (OC), procollagen 1 N-terminal propeptide (P1NP), and osteoprotegenin (OPG) were analyzed. RESULTS: BMD was significantly lower in the OVX group compared to the Sham group but was significantly higher in OVX + 10% I-WSM and OVX + 20% I-WSM groups compared to the OVX group (P < 0.05). Serum calcium concentration significantly increased in the OVX + 10% and 20% I-WSM groups. Serum ALP levels were significantly lower in the OVX + 10% and 20% I-WSM groups compared to the other experimental groups (P < 0.05). OC was significantly reduced in the OVX group compared to the Sham group (P < 0.05), but a dose-dependent increase was observed in the OVX groups supplemented with I-WSM. P1NP and OPG levels were significantly reduced, while TRAP 5b level was significantly elevated in the OVX group compared with the Sham group, which was not affected by I-WSM (P < 0.05). CONCLUSIONS: This study suggests that I-WSM supplementation in OVX mice has the effect of preventing BMD reduction and promoting bone formation. Therefore, I-WSM can be used as an effective alternative to postmenopausal osteoporosis prevention.

• Food Science and Preservation
• /
• v.21 no.3
• /
• pp.388-395
• /
• 2014

Six types of mixed cereals powder were prepared using different mixing ratios of barley, proso millet, sorghum, and adlay, and their nutritional components and functionalities were analyzed. The mixed cereals powders contained high levels of crude protein. The free amino acid and mineral contents of Sample E were the highest among all the samples. Fructose, glucose, sucrose, and maltose were detected as the four major free sugars in all the mixed cereals powders, and Sample D had the highest amount of reducing sugar among all the samples. The total polyphenol and total flavonoid contents of Sample F were significantly higher than those of the other samples. Sample C showed the highest level of DPPH radical scavenging activity and reducing power. As for the ABTS radical scavenging activity, the $IC_{50}$ of Sample D was the lowest among all the samples, but did not significantly differ from that of Sample C. Therefore, we suggest 2:2:1:1 (in Sample D) as the best mixing ratio of barley, proso millet, sorghum, and adlay to produce a mixed cereals powder with excellent nutritional value and antioxidant activities.

• Journal of the Korea Concrete Institute
• /
• v.18 no.4 s.94
• /
• pp.517-526
• /
• 2006

In this study, in order to utilize waste concrete powder(WCP) which is occurred in manufacturing high quality recycled aggregate as an admixture for self-compacting concrete(SCC), the properties of cement paste, mortar, and concrete that were mixed two types of WCP, 928 and 1,360 $cm^2/g$ of surface area, were analyzed. As a result of experiment, we have found that WCP was a porous material with angle. When WCP was utilized as an admixture for SCC, its flowability and viscosity increased in proportion to the increase of a replacement ratio, and that a replacement ratio of WCP was proper within 15%. The compressive strength at 28 days mixed respectively with WCP2, 15 and 30%, showed about 36 and 28 MPa, and it showed a similar trend with a function suggested in CEB-FIP for the relationship of compressive strength and elastic modulus. According to the results, it is judged that WCP2 can be utilized as an mineral admixture of normal strength SCC.

• Journal of Conservation Science
• /
• v.33 no.5
• /
• pp.355-362
• /
• 2017

The Nongso tomb of Sunchang was built in a relatively deep place; hence there was little damage from grave robbers. The tomb was completely filled with a large amount of charcoal, and therefore the wooden coffin was excavated in relatively good condition. On the basis of the structure of the tombs, excavated artifacts, and radiocarbon dating results, the tomb is estimated to be from between the late Goryeo and the early Joseon period. The wooden coffin excavated is double-layered structures consisting of an outer coffin and an inner coffin. The outside of the wooden coffin is thickly lacquered and decorated with yellow letters and white motifs. An analysis of the pigments' components revealed that the major component of the letters was gold (Au) and the major component of the motifs was silver (Ag). The coffin lacquer had three layers: a pigment layer, a yellowish-brown layer, and a black layer. The wooden bases of the coffins were painted with a black substance, such as soot, as mineral elements were not detected in the black layer. The yellowish-brown layer is presumed to be refined lacquer. From the analysis of the structure of the layers and pigments, we can estimate the method was adopted for making lacquer for wooden coffin. It is assumed that the method used gold leaf and gold powder. The form of the pigment and the internal structure are likely to be gold leaf, but the shape of the surface letters appears to have been formed using gold powder. This study will serve as important information for understanding lacquer making techniques at the time of the tombs' construction by confirming the making method through reproduction experiments using gold leaf and gold powder.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.31 no.2
• /
• pp.236-240
• /
• 2002

Characteristics of ostrich egg shell and optimal ashing conditions for preparation of calcium lactate were investigated. Average weight, girth, and length of ostrich egg shell with membrane (OESM) were 255.17 g, 39.50 cm, and 15.20 cm, respectively. Ostrich egg shell without membrane (OES) contained 0.35% moisture, 40.98% Ca as a maior mineral, 2.43% protein, and 235.0 mg/100 g of amino acids. Optimal ashing times for preparation of white-colored ashing powder from OES were 12 hr at $700^{\circ}C$, 80 min at 80$0^{\circ}C$, and 15 min at 90$0^{\circ}C$, respectively. These ashing conditions resulted in ashing powder with yields of 54.5~54.6% and color values of 97.26 ~97.51 for $L^{*}$, -0.30~-0.34 for $a^{*}$, and 0.63~0.98 for $b^{*}$. Ashing powders, from three different particle size ranges of OES, did not show significant differences in yield.eld.d.

• Journal of Periodontal and Implant Science
• /
• v.35 no.4
• /
• pp.961-974
• /
• 2005

Various biological approaches to the promotion of periodontal regeneration have been used. These can be divided into the use of growth and differentiation factors, application of extracellular matrix proteins and attachment factors and use of mediators of bone metabolism. The purpose of this study was to evaluate the effect of enamel matrix protein and platelet-rich plasma on the treatment of intrabony defect, with bovine-derived bone powder in humans by digital subtraction radiography. 12 teeth(experimental I group) were treated with enamel matrix protein combined with bovine-derived bone powder and 12 teeth(experimental II group) were treated with platelet-rich plasma combined with bovine-derived bone powder. The change of bone density was assessed by digital subtraction radiography in this study. The change of mineral content was assessed in the method that two radiography were put into computer program to be overlapped and the previous image was subtracted by the later one. Both groups were statistically analyzed by Wilcoxon signed Ranks Test and Mann-whitney Test using SPSS program for windows(5% significance level). The results were as follows: 1. The radiolucency in 3 months after surgery was significantly increased than 1 month after surgery in both groups(experimental I and II groups)(p<0.05). 2. The radiopacity in 6 months after surgery was significantly increased than 3 months after surgery in both groups(experimental I and II groups) (p<0.05). 3. In experimental I group, there was no significant difference between 1 month and 6 months after surgery. 4. In experimental II group. the radiopacity in 6 months after surgery was significantly increased than 1 month after surgery(p<0.05). 5. There was no significant difference between experimental I and II group at 1 month and 3 months after surgery, but the radiopacity in experimental II group was significantly increased at 6 months after surgery(p<0.05). In conclusion, platelet-rich plasma can enhance bone density than enamel matrix protein until 6 months after surgery.

• Horticultural Science & Technology
• /
• v.28 no.3
• /
• pp.507-514
• /
• 2010

This study was performed to reduce unpleasant taste and flavor of $Gastrodia$ $elata$ Blume as well as to improve utilization as functional food materials using fermentation. The component, antioxidant activity, and taste test were compared between fresh and fermented $Gastrodia$ $elata$ Blume powder (FGP). FGP contained higher level of total fat, protein, mineral, and fiber than raw material. The pH of FGP was higher compared to raw $Gastrodia$ $elata$ Blume powder (RGP), and antioxidant activity was as high as vitamin C regardless material status (raw vs. fermented). This result indicated that its activity was not decreased by fermentation. Dispersiveness and solubility of $Gastrodia$ $elata$ Blume powder was the best in 60-70 mesh. For sensory evaluation, FGP or RGP was mixed with either orange juice or yoghurt. The results showed that overall preference, taste, flavor, texture, and color were better in fermented $Gastrodia$ $elata$ Blume drinks than in raw ones. It is plausible that unpleasant taste and flavor of $Gastrodia$ $elata$ Blume was declined by fermentation. Thus, fermentation can be easily applied to eliminate unpleasant smell in $Gastrodia$ $elata$ Blume, and FGP can be mixed with other beverages to produce healthy food and drinks.

• The Korean Journal of Food And Nutrition
• /
• v.24 no.3
• /
• pp.367-375
• /
• 2011

For this study, Korean-type Koumiss was made by the fermentation of mixed cultures, in which yeast, Kuyveromyces, and microflora, Streptococcus thermophiles and Lactobacillus bulgaricus, were inoculated into 10% skimmed milk with added whey powder(control: A, 2%: B, 4%: C, 6%: D, and 8%: E). Fat, protein, lactose, titratable acidity, pH, the number of lactic acid bacteria, the number of yeast, alcohol content, volatile fatty acids, volatile free amino acids and minerals were measured in the products. The results were as follows: As the dosage of whey powder increased, fat increased from 0.74% in the control to 2.30% in sample E, protein increased from 2.95% in the control to 4.39% in sample E and lactose increased from 3.10% in the control to 7.43% in sample E. Titratable acidity and pH increased gradually. The number of lactic acid bacteria increased from $10^9\;cfu/m{\ell}$ in the control to $3.8{\times}10^9\;cfu/m{\ell}$ in sample E, and the number of yeast increased from $6.1{\times}10^7\;cfu/m{\ell}$ in the control to $1.65{\times}10^8\;cfu/m{\ell}$ in sample E, according to the increase of whey powder content. For alcohol content, the average values were 0.863%, 0.967%, 0.890%, 1.290%, and 1.313% for the control and samples B, C, D, and E, respectively. As the dosage of whey powder increased, alcohol content showed a tendency to gradually increase. The average alcohol content of E was 1.313 and this was higher than the alcohol content of Kazahstana-type Koumiss with 1.08%. Sixteen types of free amino acids were detected. Glycine was the lowest in the control at $0.38mg/m{\ell}$ and sample E contained $0.64mg/m{\ell}$. Histidine was also low in the control at $0.42mg/m{\ell}$ and sample E contained $0.65mg/m{\ell}$. On the other hand, glutamic acid was highest at $4.13mg/m{\ell}$ in the control whereas sample E had $6.96mg/m{\ell}$. Proline was also high in the control at $1.71mg/m{\ell}$ in control, but E contained $2.80mg/m{\ell}$. Aspartic acid and leucine were greater in sample E than in the control. For volatile free fatty acids, content generally had a tendency to increase in the control, and samples B, C, D, and E. Content of acetic acid gradually increased from $12,661{\mu}g/100m{\ell}$ in the control to $37,140{\mu}g/m{\ell}$ in sample E. Butyric acid was not detected in the control and was measured as $1,950{\mu}g/100m{\ell}$ in sample E. Caproic acid content was $177{\mu}g/100m{\ell}$ in the control and $812{\mu}g/100m{\ell}$ in sample E, and it increased according to the increase of whey powder content. Valeric acid was measured in a small amount in the control as $22{\mu}g/100m{\ell}$, but it was not detected in any other case. Mineral contents of Ca, P, and Mg increased from 1,042.38 ppm, 863.61 ppm, and 101.28 ppm in the control to 1,535.12 ppm, 1,336.71 ppm, and 162.44 ppm in sample E, respectively. Na content was increased from 447.19 ppm in the control to 1,001.57 ppm in sample E. The content of K was increased from 1,266.39 ppm in the control to 2,613.93 ppm in E. Mineral content also increased with whey powder content. In sensory evaluations, the scores increased as whey powder content increased. Flavor was lowest in the control with 6.3 points and highest in E with 8.2 points. Body and texture were highest at 4.2 points in the control, which did not have added whey powder. In the case of appearance, there were no great differences among the samples.