• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.795-799
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• 2004

Noodles were prepared by adding 25, 50, 75, and 100% wax gourd juice to wheat flour, and effects of added wax gourd juice on dough rheology and cooking and noodle qualities were examined. Initial pasting temperature, and peak and final viscosities increased with addition of wax gourd juice. Water absorption and dough weakness, and cooked weight, moisture absorption, cooked volume, and cooking loss of noodleincreased, but dough development time and dough stability decreased with increase in wax gourd juice content. Hardness, cohesiveness, and gumminess of cooked noodles increased significantly with increase in war gourd juice content. Sensory evaluation results reveal noodles containing 25 and 50% wax gourd juices have higher qualities than other types.

• Korean Journal of Food Science and Technology
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• v.24 no.2
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• pp.127-131
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• 1992

The effects of chlorine treatment on the rheological properties (farinogram, extensogram, amylogram) of soft white wheat flour were studied by treating flour with different amounts (1, 2 and 4 ounces per 100 pounds of flour) of liquidized chlorine gas. Departure time, water absorption and dough stability increased while mechanical tolerance index decreased as the level of chlorine increased. It was appeared that extensibility and resistance at chlorine level of 1 to 2 oz was appropriate for baking properties of flour compared to those of untreated wheat flour. The temperature at maximum viscosity increased gradually with increasing levels of chlorine. It was noted that maximum viscosity was greatly increased at 4 oz compared to those of lower levels of chlorine treatment.

• Journal of Microbiology
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• v.40 no.2
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• pp.140-145
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• 2002

The 5.8 kb pMMH1, rolling-circle replication (RCR) plasmid of the wild type soil Bacillus mesentericus was developed into a novel secretion vector system in Bacillus subtilis. The pMMHl turned out to have a replication origin and two open reading frames (ORFs) of the putative γ-GTP and type I signal peptidase (sipP). To characterize the regions necessary for plasmid stability and high copy number, five vectors (pPS, pPP, pEN, pMN, pME) were constructed by disruption or deletion of each region in pMMH1. Like pMMHl all constructed vectors were stable over 100 generations In a non-selective medium. Since pPS was the smallest (2.3 kb)of all, it was selected for the construction of a navel secretion vector, Using the $\alpha$-amylase promoter/signal sequence of B. subtilils the novel plasmid pJSN was constructed. When $\beta$-glucosidase was expressed using pJSN, we found $\beta$-glucosidase activity in the medium. This result strongly suggested that plasmid pJSN can be used for the production of bioactive peptides in B. subtilis.

• Korean Journal of Food Science and Technology
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• v.18 no.3
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• pp.192-196
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• 1986

Cold gelatinization of two naked burley (Songhak and Youngsan) starches in NaOH (0.14-0.21N) and KSC N (1.5-4.5M) was compared. Light transmittance of starch suspension in aqueous NaOH solution was higher in Youngsan starch than in Songhak starch. Viscosity of Youngsan starch was also higher at various starch concentrations (5-12.5%), however the critical concentration of NaOH for the gelatinization of Youngsan starch was lower by 0.1meq NaOH/g starch compared to Songhak starch. Two starches held a linear relationship between viscosity development rate and alkali concentration at a fixed starch concentration. The viscosity development rate of the starch was linearly decreased as starch concentration increased at a fixed alkali concentration. Gel volume of the starches was attained maximum at 2.5M KSCN, however Youngsan starch showed a higher volume and a less stability in KSCN than Songhak starch.

• Journal of the Korean Society of Food Culture
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• v.29 no.4
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• pp.355-363
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• 2014

The purpose of this study was to investigate the rheological characteristics of medium wheat flour mixed with bamboo leaf and lotus leaf powders. Rheological properties of the mixed flours were tested based on falling number, color, RVA, farinogram, and rheofermentometer analyses. Falling numbers increased with addition of bamboo leaf and lotus leaf powders. The L values of all mixed flours were less than that of control. The 1% mixed flour sample containing bamboo leaf and lotus leaf powders was not significantly different from 3% mixed flour. The a values of the mixed flour decreased as bamboo and lotus powders increased, whereas b values increased. Addition of bamboo leaf and lotus leaf powders to flour reduced peak viscosity, holding strength, and final viscosity. The set back values of mixed wheat flour containing bamboo leaf powder were lower than those of mixed wheat flour containing lotus leaf powder, suggesting that bamboo leaf powder suppressed retrogradation of flour compared to lotus leaf powder. In the farinogram, the water absorption and consistency of the flours containing bamboo and lotus leaf powders increased, whereas development time and stability decreased. The fermentation time of dough with lotus leaf powder was less than that of dough with bamboo leaf powder.

• Food Science and Biotechnology
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• v.14 no.3
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• pp.317-322
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• 2005

A simple and convenient method of immobilizing dextransucrase via an affinity interaction is described, along with the use of this system to synthesize leucrose. Dextransucrase was produced in sucrose-free medium by fermenting a constitutive mutant of Leuconostoc mesenteroides NRRL B-512F and was separated using an ultrafiltration membrane. The purified enzyme was free of dextran polymer, which previously was always found with the sucrose-induced enzyme. Therefore, it was possible to immobilize the enzyme on dextran-based resins using an affinity interaction. Sephadex G-200 was the best resin for immobilizing the dextransucrase and gave a fast flow rate through the packed column. The immobilized dextransucrase retained more than 80% of its specific activity after immobilization ($K_m\;=\;18.1\;mM$ and $k_{cat}\;=\;450\;sec^{-1}$ vs. 13.1 mM and $640\;sec^{-1}$, respectively, for the free enzyme). The immobilized dextransucrase showed improved stability over a pH range of 4.0 to 6.5 and at moderately high temperatures over $40^{\circ}C$. When immobilized dextransucrase was used to synthesize leucrose via the transfer reaction with sucrose and fructose, about 74% of the sucrose was converted into leucrose after one day, and the half-life of the enzyme activity was 15 days. Regeneration of the resin by supplementation with dextransucrase enabled the recovery of the initial activity of the system, but both the reaction and the flow rate were lower, probably owing to the accumulation of dextran inside the resin.

• Journal of Radiation Industry
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• v.5 no.1
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• pp.21-24
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• 2011

This study was conducted to evaluated the sensory properties of Miyukgook, Korean seaweed soup, with gamma-irradiated Undaria pinnadifida for enhancing the storage of the harvested seaweed. The harvested seaweed was irradiated at the doses of 1, 3, 5, and 10 kGy. The Miyukgook was made by following the general recipe. The values of pH and acidity of the Miyukgook were not changed by the irradiation of harvested Undaria. The sensory evaluation result showed that the preference scores in all the sensory properties was a little decreased when it was irradiated, but sensory score of less than 5 kGy samples was similar in all terms. Therefore, it was considered that gamma irradiation with less than 5 kGy was effective for improvement of the storage stability of U. pinnatifida without the changes in the sensory of its major cooked food, Miyukgook.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.7
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• pp.977-987
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• 2019

Objective: The use of tannin extract and other phytochemicals as dietary additives in ruminants is becoming more popular due to their wide biological actions such as in methane mitigation, bypass of dietary protein, intestinal nematode control, among other uses. Unfortunately, some have strong astringency, low stability and bioavailability, and negatively affecting dry matter intake and digestibility. To circumvent these drawbacks, an effective delivery system may offer a promising approach to administer these extracts to the site where they are required. The objectives of this study were to encapsulate acacia tannin extract (ATE) with native starch and maltodextrin-gum arabic and to test the effect of encapsulation parameters on encapsulation efficiency, yield and morphology of the microparticles obtained as well as the effect on rumen in vitro gas production. Methods: The ATE was encapsulated with the wall materials, and the morphological features of freeze-dried microparticles were evaluated by scanning electron microscopy. The in vitro release pattern of microparticles in acetate buffer, simulating the rumen, and its effect on in vitro gas production was evaluated. Results: The morphological features revealed that maltodextrin/gum-arabic microparticles were irregular shaped, glossy and smaller, compared with those encapsulated with native starch, which were bigger, and more homogenous. Maltodextrin-gum arabic could be used up to 30% loading concentration compared with starch, which could not hold the core material beyond 15% loading capacity. Encapsulation efficiency ranged from $27.7%{\pm}6.4%$ to $48.8%{\pm}5.5%$ in starch and $56.1%{\pm}4.9%$ to $64.8%{\pm}2.8%$ in maltodextrin-gum arabic microparticles. Only a slight reduction in methane emission was recorded in encapsulated microparticles when compared with the samples containing only wall materials. Conclusion: Both encapsulated products exhibited the burst release pattern under the pH conditions and methane reduction associated with tannin was marginal. This is attributable to small loading percentages and therefore, other wall materials or encapsulation methods should be investigated.

• Korean Journal of Chemical Engineering
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• v.35 no.11
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• pp.2207-2219
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• 2018

Activated carbon (AC) was synthesized from Phoenix dactylifera stones and then modified by $CoFe_2O_4$ magnetic nanocomposite for use as a Cr(VI) adsorbent. Both $AC/CoFe_2O_4$ composite and AC were fully characterized by FTIR, SEM, XRD, TEM, TGA, and VSM techniques. Based on the surface analyses, the addition of $CoFe_2O_4$ nanoparticles had a significant effect on the thermal stability and crystalline structure of AC. Factors affecting chromium removal efficiency like pH, dosage, contact time, temperature, and initial Cr(VI) concentration were investigated. The best pH was found 2 and 3 for Cr adsorption by AC and $AC/CoFe_2O_4$ composite, respectively. The presence of ion sulfate had a greater effect on the chromium sorption efficiency than nitrate and chlorine ions. The results illustrated that both adsorbents can be used up to seven times to adsorb chromium. The adsorption process was examined by three isothermal models, and Freundlich was chosen as the best one. The experimental data were well fitted by pseudo-second-order kinetic model. The half-life ($t_{1/2}$) of hexavalent chromium using AC and $AC/CoFe_2O_4$ magnetic composite was obtained as 5.18 min and 1.52 min, respectively. Cr(VI) adsorption by AC and $AC/CoFe_2O_4$ magnetic composite was spontaneous and exothermic. In general, our study showed that the composition of $CoFe_2O_4$ magnetic nanoparticles with AC can increase the adsorption capacity of AC from 36 mg/L to 70 mg/L.

• Food Science of Animal Resources
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• v.43 no.2
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• pp.245-268
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• 2023

The effects of phosphate alternatives on meat quality in marinated chicken were investigated with the application of chilling and freezing. Breast muscles were injected with solution of the green weight containing 1.5% NaCl and 2% sodium tripolyphosphate (STPP) or phosphate alternatives. Treatment variables consisted of no phosphate [control (-)], 0.3% sodium tripolyphosphate [control (+)], 0.3% prune juice (PJ), 0.3% oyster shell, 0.3% nano-oyster shell, and 0.3% yeast and lemon extract (YLE) powder. One-third of the meat samples were stored at 4℃ for 1 d, and the rest of the meats were kept at -18℃ for 7 d. In chilled meat, a lower drip loss was noted for control (+) and YLE, whereas higher cooking yield in YLE compared to all tested groups. Compared with control (+), the other treatments except PJ showed higher pH, water holding capacity, moisture content, lower thawing and cooking loss, and shear force. Natural phosphate alternatives except for PJ, improved the CIE L^* compared to control (-), and upregulated total protein solubility. However, phosphate alternatives showed similar or higher oxidative stability and impedance measurement compared to control (+), and an extensive effect on myofibrillar fragmentation index. A limited effect was observed for C^*, h°, and free amino acids in treated meat. Eventually, the texture profile attributes in cooked of phosphate alternatives improved except for PJ. The results indicate the high potential use of natural additives could be promising and effective methods for replacing synthetic phosphate in chilled and frozen chicken with quality enhancement.