• 한국식품영양학회지
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• 제26권2호
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• pp.199-207
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• 2013

This study was performed to evaluate the quality characteristics of sourdough bread with addition of lactic acid bacteria (LAB) in the antibacterial activity. The starter cultures were used for sourdough bread to increase bread shelf-life: Lactobacillus fermentum, Lactobacillus paracasei KB28, and Pediococcus pentosaceus MJK7. The results showed that the viable counts of lactic acid bacteria were increased in 8.1~9.2 log $cfu/m{\ell}$, respectively. The pH of the three sourdoughs was lower than that of control. In the texture characteristics, hardness, gumminess, and chewiness were tended to increase on the sourdough bread. Among the three sourdough breads, bread volume and retrogradation of bread were not significantly different. According to the results from preservation period, the sourdough breads with addition of Lb. paracasei KB28, Ped. pentosaceus MJK7 were showed the appearance of mold and bacteria growth in 5~6 days, whereas the control were showed in 3 days. As a result, a sensory evaluation indicated the highest overall acceptance in order of Lb. fermentum, Lb. paracasei KB28, Ped. pentosaceus MJK7. Based on these results, Lb. paracasei KB28 can be applicable to improve the quality of sourdough bread.

• 한국화재소방학회논문지
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• 제13권2호
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• pp.26-32
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• 1999

쌀겨분진의 연소 및 전기적 점화에너지에 의한 폭발 위험성을 조사하기 위하여 시차주사열량계(DSC, Differential Scanning Calorimeter) 및 열중량 분석기(TGA, Thermogravimetric Analysis)와 순간승압조정기를 이용하여 온도 및 전기 스파크에 따른 발열개시온도, 발열량 등을 조사하였으며, 또한 Hartman 식 측정장치를 이용하여 쌀겨분진의 폭발 위험성을 측정하고자 하였다. DSC 분석 결과 대기 분위기에서 발열량이 증가하였으며 또한 승온속도가 증가하고 입도가 미세해질수록 발열량이 증가하였고, TGA 분석 결과 입도가 미세해질수록 분해량이 증가하였다. 한편 쌀겨분진의 폭발 위험성은 입도가 감소하고 농도가 증가할수록 또한 전기적 점화에너지가 클수록 폭발압력이 증가하였으며, 전기 점화원에 인가된 전압변화에 따른 폭발압력의 변화를 조사하였고, 50/60 mesh, 1.5mg/㎤에서 약 13.5kgf/$\textrm{cm}^2$의 최대 폭발압력을 나타내었다.

• 한국축산식품학회지
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• 제30권5호
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• pp.755-763
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• 2010

Sausages were prepared with fresh chicken breast meat and pork back fat, and formulated with different amounts of added chestnut (Castanea sativa Mill.) peel and ice water to study the effect on the products. The chicken emulsion sausages formulated with 1%, 2%, and 3% added chestnut peel powder were higher in moisture and ash content, and lower in energy values. The cooking loss, emulsion stability, and viscosity of the sausages were improved by the addition of chestnut peel. The fat content, pH, lightness, hardness, and springiness of the chicken emulsion sausage decreased as the amount of chestnut peel levels increased. The chicken emulsion sausages containing 1% and 3% chestnut peel had a higher overall acceptability than the control.

• 한국미생물·생명공학회지
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• 제24권1호
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• pp.50-58
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• 1996

Interspecific hybrids between Aspergillus oryzae var oryzae and A. nidulans 514 were obtained by nuclear transfer technique. Several autotrophic mutants isolated from conidiospores of the two strains were mutagenized with ultraviolet and N-methyl-N-nitrosoguanidine. Optimal conditions for formation of intergeneric hybrids were investigated. Frequencies of hybrid formation by nuclear transfer were $3{\times}10^{-5}{\sim}1{\times}10^{-5}$. From observation of genetic stability, conidial size, DNA content, and nuclear stain, it was suggested that their karyptypes are aneuploid. The hybrids showed 1.1~1.4 fold higher xylanase activities than parental strains did. The xylanase of Aspergiilus sp. TAVD514-3 was purified and some of it's enzymatc characteristics were investigated. The enzyme was purified about 85 fold with an overall yield of 17% from the culture medium by ammonium sulfate fractionation, Sephadex G-75 gel permeation chromatography, and CM-sephadex A-50 ion exchange chromatography. The purified enzyme functions optimally at pH 9.0 and 80$^{\circ}C$. The enzymatic activity was increased by the presence of $Mg^{2+}$ and $Mn^2$ ions.

• 한국응용과학기술학회지
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• 제17권4호
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• pp.248-256
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• 2000

We investigated the property of formation of mono-vesicle(designated nano-some) with using of the combined co-emulsifiers and phospholipid. Nano-some was prepared with hydrogenated lecithin(HL) and diethanolamine cetyl phosphate(DEA-CP) by swelling reaction. Kojic acid and kojic dipalmitate could be made stabilization by nano-some system using microfluidizer(MF). Nano-some has a good affinity to skin by means of this system. The composition was compounded by 2% of hydrogenated lecithin (phosphatidyl choline contained with 75%, 0.5% of DEA-CP and 0.5% of diglyceryl dioleate (DGDO). To make nano-some, several conditions of MF have to be considered as follows. The optimum pH was 6.0. The pressure was 10,000psi and passage temperature was at $306^{\circ}C$. The nano-some base was passed to homogenize continually 3 times through MF. The Particle size distributions of the vesicles were with in $57{\sim}75.7nm$(mean 66nm) by measuring the Zetasizer-3000. Zeta potential of vesicles with 3 times passage through MF was -24.8mV. Formations for nano-some vesicle certificated photograph by scanning electric magnification (SEM). Stability of nano-some was very good for 6months. The turbidity was very good transparency compared nano-some with liposome. It was formed the mono vesicle in the opposite direction to be formed the multi-lamellar vesicle of liposome.

• 한국식품과학회지
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• 제30권5호
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• pp.1064-1069
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• 1998

호주산 밀(Australian Standard White) 제분한 국수용 밀가루(단백질 8.76%,회분 0.380%)에 피로인산나트륨과 과산화수소의 부가 혼합물인 과산화피로인산나트륨을 $0.2%{\sim}0.4%$ 첨가했을 때 파리노그래프의 안정도가 증가하였고, 익스텐시그래프의 신장성은 감소한 반면 신장에 대한 저항도는 증가하였다. 첨가제 0.2 % 농도에서 아밀로그래프의 최고 점도는 대조구보다 130 BU 높았고, 0.1% 증가함에 따라 최고 점도는 80 BU씩 증가하였다. 칼국수 제조시 가수량은 과산화피로인산나트륨(0.3%)의 첨가에 따라 6.45% 증가하였으며, 면대 신장율은 대조구보다 10% 정도 작았으나, 조리성질에는 영향이 없었다. 삶은 국수의 색깔, 텍스쳐와 선호도를 관능평가한 결과 첨가구가 대조구보다 유의적으로 우수하였다. 국수를 $20^{\circ}C$와 $25^{\circ}C$에서 저장했을 때 이취 발생 시기는 저장 온도에 관계없이 첨가구가 대조구보다 7시간 늦게 나타났으며, 이 때의 pH는 약 6.1이었다.

• Molecules and Cells
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• 제26권3호
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• pp.236-242
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• 2008

Invertase (${\beta}$-D-fructofuranosidase; EC 3.2.1.26) catalyzes the conversion of sucrose into glucose and fructose and is involved in an array of important processes, including phloem unloading, carbon partitioning, the response to pathogens, and the control of cell differentiation and development. Its importance may have caused the invertases to evolve into a multigene family whose members are regulated by a variety of different mechanisms, such as pH, sucrose levels, and inhibitor proteins. Although putative invertase inhibitors in the Arabidopsis genome are easy to locate, few studies have been conducted to elucidate their individual functions in vivo in plant growth and development because of their high redundancy. In this study we assessed the functional role of the putative invertase inhibitors in Arabidopsis by generating transgenic plants harboring a putative invertase inhibitor gene under the control of the CaMV35S promoter. A transgenic plant that expressed high levels of the putative invertase inhibitor transcript when grown under normal conditions was chosen for the current study. To our surprise, the stability of the invertase inhibitor transcripts was shown to be down-regulated by the phytohormone ABA (abscisic acid). It is well established that ABA enhances invertase activity in vivo but the underlying mechanisms are still poorly understood. Our results thus suggest that one way ABA regulates invertase activity is by down-regulating its inhibitor.

• 한국식품과학회지
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• 제47권4호
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• pp.480-485
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• 2015

딸기 주스에 단독 DHP 처리 또는 열처리와 병합된 DHP 처리를 하였을 경우 6 log CFU/mL 이상의 토착 미생물 저해를 보여 주었다. 단독 DHP 처리와 열병합된 DHP 처리는 딸기 주스의 비타민 C와 색도에 영향을 주지 않으면서 당도를 상승시켰고 $4^{\circ}C$ 저장 중 색도와 당도를 유지시켰다. 특히 열병합된 DHP 처리는 저장 중 일반 가열처리와 유사한 미생물 안정성을 보이면서도 가열처리 보다 높은 비타민 C 함량과 색상 안정성을 보여주었다. 따라서 DHP 처리(단독 또는 열병합)는 딸기 주스의 품질 변화를 최소화 시키면서 미생물 저장 안정성을 높일 수 있는 최신 살균 공정으로 적용될 수 있을 것으로 판단되었다.

• Fisheries and Aquatic Sciences
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• 제12권1호
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• pp.6-15
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• 2009

Biochemical and functional properties of acid-soluble collagen (ASC) and pepsin-soluble collagen (PSC) from rockfish skin were characterized. Yield of PSC (90.0%) was higher than that of ASC (63.2%). Both ASC and the PSC consisted of ${\alpha}1$ and ${\alpha}2$ chains, and $\alpha$-cross-linked components. According to the results of hydroxylation of proline and lysine, and FT-IR, no difference between the helical structure of ASC and PSC was identified. Thermal denaturation temperature (TDT) of ASC from rockfish skin was $22.8^{\circ}C$, the same as exhibited in PSC. Both ASC and PSC were higher in water absorption capacity (WAC) and oil absorption capacity (OAC) than other vegetable proteins. According to the results of emulsifying activity (EA) and cooking stability (CS), both ASC and PSC from rockfish skin were inferior compared to the commercial emulsifier (Tween-80). The results of FT-IR suggested that the structure of PSC was slightly different when compared to that of ASC. No differences in solubility were established between ASC and PSC from rockfish skin at various pH and NaCl concentrations.

• 대한한의학방제학회지
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• 제19권1호
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• pp.183-194
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• 2011

Objectives : To estimate the shelf-life by long-term storage test of Pyungwi-san. Methods : Experiments were conducted to evaluate the stability such as the selected physicochemical, heavy metal, microbilogical experiment under an acceleration test and long-term storage test of Pyungwi-san in different storage under room temperature, refrigeration and freezing. Futhermore, HPLC analysis was performed for the determinations of glycyrrhizin in the Pyungwi-san on an Inertsil ODS-3 column(250 mm ${\times}$ 4.6 mm, 5 um) using solvent 35% acetonitrile include 0.05% phosphoric acid at 254 nm. The flow rate was 1.0 mL/min. Results : The significant change was not showed in pH, heavy metal, microbiological, identification test and quantitative analysis based on acceleration test and long-term storage test. Retention time of glycyrrhizin in HPLC chromatogram was about 16.065 min and calibration curve showed good linearity($R^2$ = 0.9999). The contents of glycyrrhizin in acceleration test and long-term storage test were 0.068~0.076 mg/mL and 0.066~0.077 mg/mL, respectively. Shelf-lifes of room temperature, refrigeration and freezing by long-term storage test were predicted 41, 24 and 34 months, respectively. Conclusions : The suggested shelf-life would be helpful on the storage and distribution of herbal medicine.