• Korean Journal of Food Science and Technology
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• v.24 no.6
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• pp.519-523
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• 1992

The patterns on the proteolysis of mussel protein using a commercial enzyme preparation were investigated. The best one among six commercial enzyme preparations for the manufacture of mussel extract was Corolase PP, based on the degree of hydrolysis (DH). When the raw mussel paste, without water addition, was adjusted to pH 6.5, added 0.1% (w/w dry basis) of Corolase PP. and reacted at $50^{\circ}C$ for four hours, it reached the maximum value of DH (79%). The precooking of raw mussel decreased the efficiency of extraction and hydrolysis of the protein, due to the inactivation of the autolytic enzymes contained in the mussel. During the course of proteolysis, major free amino acids such as glycine, alanine, glutamic acid and lysine, representing a characteristic brothy taste of mussel were replaced with free hydrophobic amino acids including valine, methionine, isoleucine, and leucine. The electrophoretic pattern and HPLC-GPC pattern of mussel protein hydrolysates during the hydrolysis were observed and also discussed.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.27 no.6
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• pp.309-312
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• 2017

The ceria powder is excellent in oxygen storage capacity (OSC) through the oxidation and reduction reaction of Ce ions and is used as a typical material for a three-way catalyst of an automobile which purifies the exhaust gas. However, since ceria generally has poor thermal stability at high temperatures, it is doped with metal ions to improve thermal stability. Therefore, in this study, Zr ions were doped into ceria powder, and their characteristics were further improved due to the increase of specific surface area with decreasing particle size due to doping. In this study, the synthesis of zirconium doped ceria nanopowder was synthesized by hydrothermal process. In order to synthesis Zr ion doped ceria nanopowder, the precursor reaction at was $200^{\circ}C$ for 6 hours. The average particle size of synthesized Zr doped $CeO_2$ nanopowder was below 20 nm. The specific surface area of synthesized Zr ion doped ceria nanopowder increased from $52.03m^2/g$ to $132.27m^2/g$ with Zr increased 30 %.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.711-719
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• 2012

The collagens from squid (Todarodes pacificus) skin and Alaska pollack (Theragra chalcogramma) skin were extracted and their physicochemical properties were investigated. The yield was improved with the increase of NaOH concentration and was increased Neutrase than Alcalase in enzymatic hydrolysates. Protein and collagen contents from Alaska pollack skin were 38.3~62.7% and 13.1~28.9%, respectively. All enzymatic hydrolysates also showed high antioxidant activities as NaOH concentration decrease. Composition of their amino acids was mainly glycine and proline. The spectrum of FT-IR of the collagen showed wavenumber at $1,631cm^{-1}$, $1,549cm^{-1}$, $1,234cm^{-1}$ and $3,322cm^{-1}$ representing the regions of amide I, amide II, amide III and amide A, respectively. The decomposition temperature for the collagen was in the range of $300^{\circ}C$ and showed relatively good enough for their thermal stabilities.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.884-892
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• 2003

This study was conducted to optimize the water homogenization process of mandarin orange peel for colored rice. Four variables were used to determine the optimum conditions for homogenization speed, time, temperature, and water volume with a five level central composite design and response surface methodology. The process was optimized using the combination of EI and b values of rice coated with water extract of the mandarin orange peel. The effect of water volume was the most significant compared to the other variables on the quality of water homogenate. The regression polynomial model was a suitable (p>0.05) model by lack-of-fit analysis showing high significance. To optimize the process, based on surface response and contour plots, individual contour plots for the response variables were superimposed. The optimum conditions for manufacturing water extract from mandarin orange was with 8,500 rpm homogenization speed, 2.8 min time, $53^{\circ}C$ temperature, and 42 mL water volume with the maximum of restricted variables of EI above 400 and h value above 24.

• Food Science and Preservation
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• v.21 no.5
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• pp.646-651
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• 2014

To evaluate the processing adaptability of burdock (Arctium lappa L) tea, the physicochemical properties of burdock tea treated with steaming and roasting were investigated. The tea treatments included hot-air drying after roasting (HDR, drying at $60^{\circ}C$ for 6 hr), steaming after hot-air drying (SHD, steaming at $100^{\circ}C$ for 10 min), and steaming and then hot-air drying followed by roasting (SHDR, roasting at $250^{\circ}C$ for 3 min). The physicochemical properties, antioxidant activities, and sensory properties of the HDR, SHD, and SHDR teas were measured in hot water, and the tea was extracted from each sample. The color values of lightness (L) and yellowness (b) were lower in the HDR and SHDR teas, and the total sugar content of the SHDR tea was significantly higher than that of the other teas. The ABTS and DPPH radical scavenging abilities of the SHDR tea with a 500 mg% concentration were significantly higher than those of the SHD tea. In the sensory evaluation, the SHDR tea was ranked significantly higher than the other samples as to its color, flavor, taste, and overall acceptability. The results suggest that SHDR can be applied to burdock tea to achieve high quality and functionality.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.05a
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• pp.357-361
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• 2004

반복적인 실험을 통해 부추 김치에서 분리된 대부분의 유산균은 항유전독성 효과를 갖는 것으로 보인다. 이는 전에 시행되었던 각종 김치의 유산균을 이용한 항유전독성 효과 조사에서도 다른 김치유산균에 비해서 부추김치의 유산균이 항유전독성효과가 높다는 것을 통해서도 증명되었다. 유산균 섭취시에 균주가 장내의 혐기성 상태에서 존재하게 되는데 아직까지는 혐기성 상태에서 배양된 균주의 항유전독성효과가 그다지 높지 않은 것으로 보여진다. 따라서 혐기성 상태에서 배양된 항유전독성효과가 높은 균주를 찾는 것이 시급하다고 본다. 그러나 호기성 상태에서 배양된 항유전독성이 높은 균주들이 혐기성 상태에서도 배양되는 것을 확인하였고 이 균주들의 장내 생존 가능성을 예측할 수 있다. 물론 이를 뒷받침하기 위해서 이 유산균들이 위와 장내의 조건에서 생존가능하는지에 대해 pH 생존 조사를 해야 할 것이다. 또한 혐기성 상태에서 배양되었을 때에도 이 균주들이 항유전독성 효과가 있는지도 앞으로 실시되어야 할 과제일 것이다. 항유전독성 효과와 달리 항암효과에 대해서는 높은 효과를 보이지 않았지만 본래 CT-26 세포가 대장암 세포이기에 이 세포 자체의 DNA에 손상 복구율을 부여했다는 것에 의미를 둘 수 있겠다. 항유전독성효과와 항암효과가 있는 유산균의 분리를 통해 우리가 다음으로 해야 될 일은 첫째로 이 균주들에 대해 여러 가지 특성을 찾아 동정하고 둘째로 지금까지 밝혀진 결과를 in vivo상에서 검증하는 것이다. 지금까지 밝혀진 유산균은 대부분 발효 유제품에서 자라는 유산균인데 한국인이 주로 섭취하는 각종 김치나 부추김치 등에서 분리한 균주에서도 이 기능이 있음을 밝힌다면 이들의 소비에 도움이 될 것이고 또한 이 균주들을 이용해 향유전독성, 항암성 등이 있는 기능성 제품을 만들어 낼 수 있을 것이다.첨가한 햄보다 적었다.분산시키는 것으로 나타났다. 또한 고기를 단계별 복합처리로 저 allergy 처리는 단계별로 점차적으로 allergy가 감소되었다. 즉 단계별로 억제가 안되는 것부터 억제되는 처리를 복합적으로 처리한 것으로 그 단계는 천연효소처리에 인산염 처리, 여기에 초음파 처리, 마지막 단계로 3분 끓이면 억제율이 68%까지 억제되었다. 이는 단일처리시 전혀 억제를 못하는 처리를 단계별로 한 단계씩 더해가면 allergy 억제효과가 나타난다고 할 수 있겠다. 초음파 처리도 역시 저 allergy 처리 공정에 이용될 수 있는데 이것은 그 처리로 인해 새로운 알러젠이 생성될 수도 있다. 또한 복합처리로 allergy를 감소시키면 연속적이고 동시적으로 하기 때문에 원가를 절감할 수 있다.환경현안에 대한 정치경제적 접근을 외면하지 말고 교과서 저작의 소재로 삼을 수 있어야 하며, 이는 '환경관리주의'와 '녹색소비'에 머물러 있는 '환경 지식교육'과 실천을 한단계 진전시키는 작업으로 이어질 것이다. 이후 10년의 환경교육은 바로 '생태적 합리성'과 '환경정의'라는 두 '화두'에 터하여 세워져야 한다.배액에서 약해를 보였으나, 25% 야자지방산의 경우 50 ${\sim}$ 100배액 어디에서도 액해를 보이지 않았다. 별도로 적용한 시험에서, 토마토의 경우에도 25% 야자지방산 비누 50 ${\sim}$ 100배액 모두 약해를 발생하지 않았으나, 오이에서는 25% 야자지방산 비누 100배액에도 약해를 나타내었다. 12. 이상의 결과, 천연지방산을 이용하여 유기농업에 허용되는 각종의 살충비누를 제조할 수 있었으며, 방제가 조사결과 진딧물, 응애 등 껍질이 연약한 곤충의 방제에 효과적인 것으로 나타났다. 따라서 제조된 살충비누를 활용하면 환경친화적인 해

• Korean Chemical Engineering Research
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• v.46 no.1
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• pp.184-188
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• 2008

This study presented simple and efficient fabrication of chemical sensors for the detection of acidic gas using 1,3-bisdicyanovinylindane as an indicator because it can be promising materials having property of the rapid color change according to the variation of pH. The dissociation of proton and dye in acidic condition as changing of ion pairs give rise to dramatically change the absorbance intensity of 1,3-bisdicyanovinylindane, which can be easily applied to the development of chemical sensors. In addition, indicator dyes having negatively charge in aqueous phase can be easily fabricated using layer-by-layer (LBL) methods by way of electrostatic interaction. For the proof of concept, we demonstrated the abrupt presentation of skeleton symbol on the chemical sensor, which could be resulted from the reaction of 1,3-bisdicyanovinylindane as background color with acidic gas. Thus, the rapid appearance of symbol will induce user's caution under the emergency condition. The presented chemical gas sensor using 1,3-bisdicyanovinylindane have strong advantages. First, the fabrication process of gas sensor was very simple and low-cost. Secondly, sensors reacted by acidic gas could be reused for several times. Finally, the chemical gas sensor would be environmentally friend, which can be a basic tool for the realization of eco-organic sensor device.

• Food Science and Preservation
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• v.23 no.5
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• pp.673-679
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• 2016

This study was performed to verify the possibility of manufacturing a germinated aromatic rice tea, which was roasted at 200, 250, and $300^{\circ}C$ each for 10, 20, and 30 min. The roasted aromatic rice was analysed physicochemical properties, sensory characteristics and aromatic compounds. The total polyphenol content and DPPH radical scavenging activities of the germinated aromatic rice increased as the roasting temperature and time increased. Total soluble solid contents, turbidity and browning index of the germinated aromatic rice tea also increased was the roasting temperature and roasting time increased. The pH did not change by roasting. The main aromatic components in roasted germinated aromatic rice tea were 2-methyl butanal, 3-methyl butanal, benzaldehyde and nonanal, which increased according to increasing temperature and time. However, those favorable aroma components were decreased at more than $300^{\circ}C$ of roasting temperature. In addition, methyl benzene, pentanol were increased which affect odor aroma. The sensory score of germinated aromatic rice tea also increased with high roasting temperature and time. However, aromatic rice roasted at a higher temperature ($300^{\circ}C$) showed lower sensory score. Therefore roasting temperature and time must be controlled for manufactureing high quality of germinated aromatic rice tea, and the optimun roasting conditions were $250^{\circ}C$ and 30 min, which provide best physicochemical characteristics of aromatic rice tea.

• Journal of Life Science
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• v.20 no.7
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• pp.1073-1077
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• 2010

Fungi, including allergenic, pathogenic or toxigenic species, may have direct effects on human health, interfere with the disinfection process and maintenance of chlorine residual, and add to taste and odor problems. We surveyed distribution of waterborne fungi from raw water in Busan metropolitan city using the EPA standard method. According to the survey, conducted from March 2008 to October 2008, the number of fungi in raw water was high in September and low in April. Quantitative enumeration of fungi per 100 ml of raw water ranged from 5 to 64 CFU, and a higher number was detected in the Mulgum region compared to the Maeri region. Total fungi numbers highly correlated with pH, water temperature and total coliform in this area. Predominant fungi genera grown in medium were identified as Aspergillus, Penicillum, Histoplasma, Rhizopus, Trichophyton, Mucor and Sporthrix species. Aspergillus flavus and Penicillum notatum were particularly dominant in both areas. There were a total of 6 and 9 species detected in the Mulgum and Maeri regions respectively, and the number of species was more verified in the Maeri region than the Mulgum region.

• Resources Recycling
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• v.7 no.4
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• pp.27-34
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• 1998

In this research, the processing control of NiCuZn Ferrite (NCZF) had been studied. NiCuZn Ferrite, which calcined at $700^{\circ}C$ for 3 bours, was ball milled for about 60 hours to ill김ke a size of $0.5\mu\;extrm{m}$ followed by granulation using spray dryer Apparent densincatioo rate and initial permeability of NiCuZn Ferrite with an initial packing density had been investigated as f follows. 1.The relative packing density of NCZF green body increas$\xi$d in the range of 48.6-56.8% with an increased forming pressure of 20-170 MPa. 2. The higher the relative pac퍼ng density of NCZF and the sintering temperature are, the higher the initial densification rate. The increased bulk rlcnsity of NCZF was attributed to the densification rate with decreased open pore and increased closed pore as the relative packing density, sintering temperature, and sinteriog tim$\xi$ increased. 3. The initial P permeability of NCZF with constant composition is logarithmically proportional to the bulk density of NCZF sintered at $875~925^{\circ}C$ for 0-5h, and strongly depended on the relative packing density of NCZF green body. The empirical equation is as f follows; log $\mu$i=$G1{\times}BD$+$G2{\times}RPD$+b(0);where, G1, G2; gradient, B.D: bulk density, RPD; relative packing density, b(0); intercept.