• Food Science of Animal Resources
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• v.31 no.5
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• pp.756-762
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• 2011

This study was conducted to investigate the effects of moisture content on microbiological stability and texture characteristic of dry-cured ham. The moisture content of dry-cured hams was adjusted to 35% (C) or 45% (T) and then vacuumpackaged after slicing to a 1 inch thickness. All packaged dry-cured hams were stored at $10^{\circ}C$ for 3 mon, and physicochemical analyses and a sensory evaluation were conducted to verify the quality of dry-cured hams during four different storage periods. Moisture content was significantly higher in T (44.89%) compared to that in C (35.03%). However, crude fat content was higher in C (14.08%) than that in T (11.11%). The pH, salinity, and shear force were higher in C than those in T, and dry-cured hams derived from C seemed to provide low lipid oxidation stability during storage. In contrast, T showed high CIE $L^*$, CIE $a^*$ and CIE $b^*$, and aw values when compared to dry-cured hams from C. Total plate counts and Lactobacillus tended to increase with the increase in storage period, and both were lower in T than those in C after 1 mon of storage. Our results indicate that 45% moisture content improved dry-cured ham quality as compared to that of dry-cured hams containing 35% moisture.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.127-143
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• 2014

This study investigated color barley powder substituted for wheat flour in bread recipes with the amounts of 0%, 5%, 10%, 15% and 20%. Color barley powder consisted of 9.35% of moisture content, 9.37% of crude protein, 1.64% of crude fat and 2.96% of crude ash. Water soluble dietary fiber is 3.21, insoluble dietary fiber is 4.91, total dietary fiber content is 8.12, and ${\beta}$-glucan is 49.31. DPPH radical scavenging activity is 56.76%, total phenol content is 234.34. The farinograph measurement result of the bread made with color barley powder showed that consistency, water absorption, development time and time breakdown have decreased. The alveogram measurement result of the bread made with color barley powder showed that overpressure, extensibility, swelling index and deformation energy have increased. The amylograph measurement result of the bread made with color barley powder showed that peak viscosity, hot past viscosity and breakdown have decreased. Baking loss and specific loaf volume have decreased as the color barley powder content increased. The chromaticity measurement result showed that the 'L' and 'b' of bread have increased as the color barley powder content increased, while the chromatic 'a' value increased. The texture measurement result showed that the hardness and gumminess of bread have increased as the color barley powder content increased. cohesiveness, springiness and chewiness have decreased. Overall preference scores showed a high overall acceptability for the bread made with 10% color barley powder.

• Asian Pacific Journal of Cancer Prevention
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• v.16 no.14
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• pp.6039-6046
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• 2015

Aims: To investigate effect of metallic nanoparticles, silver (AgNPs) and gold nanoparticles (AuNPs) as antitumor treatment in vitro against human breast cancer cells (MCF-7) and their associated mechanisms. This could provide new class of engineered nanoparticles with desired physicochemical properties and may present newer approaches for therapeutic modalities to breast cancer in women. Materials and Methods: A human breast cancer cell line (MCF-7) was used as a model of cells. Metallic nanoparticles were characterized using UV-visible spectra and transmission electron microscopy (TEM). Cytotoxic effects of metallic nanoparticles on MCF-7 cells were followed by colorimetric SRB cell viability assays, microscopy, and cellular uptake. Nature of cell death was further investigated by DNA analysis and flow cytometry. Results: Treatment of MCF-7 with different concentrations of 5-10nm diameter of AgNPs inhibited cell viability in a dose-dependent manner, with IC50 value of $6.28{\mu}M$, whereas treatment of MCF-7 with different concentrations of 13-15nm diameter of AuNPs inhibited cell viability in a dose-dependent manner, with IC50 value of $14.48{\mu}M$. Treatment of cells with a IC50 concentration of AgNPs generated progressive accumulation of cells in the S phase of the cell cycle and prevented entry into the M phase. The treatment of cells with IC50 concentrations of AuNPs similarly generated progressive accumulation of cells in sub-G1 and S phase, and inhibited the entrance of cells into the M phase of the cell cycle. DNA fragmentation, as demonstrated by electrophoresis, indicated induction of apoptosis. Conclusions: Our engineered silver nanoparticles effectively inhibit the proliferation of human breast carcinoma cell line MCF-7 in vitro at high concentration ($1000{\mu}M$) through apoptotic mechanisms, and may be a beneficial agent against human carcinoma but further detailed study is still needed.

• Korean Chemical Engineering Research
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• v.44 no.4
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• pp.375-381
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• 2006

In this sturdy, spherical activated carbon(SPAC) contained $TiO_2$ was made by ion-exchanged treatment and heat treatment for applying fluidizing bed system. The ion-exchange resin was treated by $TiCl_3$ aqueous solution. The treated resin and raw resin were heat-treated under nitrogen condition to convert into Ti-SPAC. During the heat-treatment, burn-off weight amounts and the element were measured by means of TGA and TGA/MS, individually. The physicochemical properties of Ti-SPAC was characterized by means of XRD, SEM, EDS, BET, EPMA, ESR, intensity and titanium content. The Ti-SPAC had spherical shape with diameter size about $350{\mu}m{\sim}400{\mu}m$ and $617m^2/g$ specific surface area. Structure of $TiO_2$ in Ti-SPAC was anatase and rutile form. Also, $TiO_2$ on SPAC were found that the $TiO_2$ were uniformly distributed through EPMA analysis. Moreover, the Ti-SPAC showed indirect photocatalyst activity estimation through ESR analysis, characteristics of photocatalyst potentially. Over all results, Ti-SPAC was used in fluidizing bed UV/photocatalyst system to remove HA(Humic Acid). That results were HA removal efficiency was about 70％ and Ti-SPAC intensity was preserved during reaction. Ti-SPAC showed practical possibility as photocatalyst in fluidizing bed system.

• Journal of Life Science
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• v.25 no.1
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• pp.75-83
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• 2015

Curcuma longa L. (CL), a traditional medicinal plant, is well known as a functional food ingredient. The major component of CL is a curcumin of anthocyanin family that has multi-functions such as antimicrobial, anticancer, and antioxidant activity. In this study, fermented milk containing CL was prepared using a mixed strain culture (Bifidobacterium bifidus, Streptococcus thermophilus, Lactobacillus acidophilus), and its physicochemical properties were characterized. In addition, inflammatory cytokine-modulating effects of the fermented milk were also investigated. As regards the properties of fermented milk, the growth rate of lactic acid bacteria in fermented milk containing CL was found to be remarkably more rapid than control. During fermentation, caseins and whey proteins were observed to be partially hydrolyzed, and lactic acid and acetic acid were produced in larger amounts than in the control. The sensory score of fermented milk containing CL was lower than control, owing to its bitter taste and strong flavor. RAW 264.7 cells treated with CL fermented milk supernatant showed no cytotoxicity. Inflammatory cytokines such as tumor necrosis factor-alpha (TNF-${\alpha}$) and interleukin-6 (IL-6) were significantly produced by fermented milk with CL, compared to control. The secretion of nitric oxide (NO) from RAW 264.7 cells significantly increased relative to the control. Results from the present study suggested that CL could be used as a natural immunomodulating ingredient for making yogurts, beverages, and other products.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.866-871
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• 2010

The antioxidant activities and quality characteristics of jams containing maltitol substituted for sucrose(sucrose, maltitol syrup(MT), and MTS(sucrose 50%+MT 50%)) were evaluated. The endpoint of jam preparation was determined to be 64 $^{\circ}Brix$. The pH was the highest in MTS among all treatments. The reducing sugar content and viscosity were the highest in MT, and second highest in MTS. Lightness(L value) of Hunter color system was the highest in MT, whereas yellowness(b value) was the highest in MTS. Hardness and cohesiveness of textural properties were the highest in MT. Antioxidant activities were the highest in MT, which also had the lowest $IC_{50}$ values(49.63 mg/g for DPPH and 27.24 mg/g for hydroxyl radical scavenging activity). Total phenol content was highest in MT among all treatments. Flavor and overall acceptance scores of MTS were the highest among all treatments. Based on these results, it was suggested that half-substitution of sucrose with maltitol is the most appropriate for attaining favorable physicochemical and antioxidative properties during black garlic jam preparation.

• Applied Chemistry for Engineering
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• v.19 no.5
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• pp.559-567
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• 2008

SAPO-34 is a well-known catalyst for methanol to olefins (MTO) process, but is rapidly deactivated by coke formation. It is necessary to improve the catalyst lifetime of SAPO-34 for MTO process. In the present work, SAPO-34 catalysts were synthesized with a variety of structure directing agent, and the physicochemical properties of the catalysts were examined by $N_2$-isotherm, XRD, SEM, and $NH_3$-TPD. It was found that mixed structure directing agents, especially DEA and TEAOH, gave well developed SAPO-34 crystal structure and reduced the crystal size and moderated acidity of SAPO-34 under the same synthetic conditions as that of various structure directing agents. Also, we could find that SAPO-34 catalyst prepared by mixed templates of DEA and TEAOH had the superior catalytic activity and the longer lifetime in MTO reaction.

• Journal of Life Science
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• v.14 no.4
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• pp.636-643
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• 2004

D-Xylose isomerase produced by Lactococcus sp. JK-8, isolated from kimchi, was purified 17-fold of homogeneity, and its physicochemical properties were determined. Although the N-terminal amino acid sequence of D-xylose isomerase was analysed to Ala-Tyr-Phe-Asn-Asp-Ile-Ala-Pro-Ile-Lys, it was not similar to that of Lactobacillus enzyme. The molecular weight of the purified enzyme was estimated to be 180 kDa by gel filtration, 45 kDa by SDS-PAGE and the enzyme was homotetramer. The optimum pH of the enzyme was around 7 and stable between pH 6 and 8. The optimum reaction temperature was 7$0^{\circ}C$ and stable up to 7$0^{\circ}C$ in the presence of 1 mM $Mn^{2+}$. Like other D-xylose isomerases, this enzyme required divalent cation, such as $Mg^{2+}$, $Co^{2+}$, or $Mn^{2+}$ for the activity and thermostability. $Mn^{2+}$was the best activator. Substrate specificity studies showed that this enzyme was highly active on D-xylose. The enzyme had an isoelectric point of 4.8, and fm values for D-xylose was 5.9 mM.

• Korean Journal of Food Science and Technology
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• v.33 no.3
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• pp.288-293
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• 2001

${\alpha}-amylase$ activities of bean water was not significantly influenced by bean water concentrations but they were remarkably influenced by different temperatures and substrates. ${\alpha}-amylase$ activities of bean water on cooked starch were significantly higher than those on raw starch. ${\beta}-amylase$ and glucoamylase activities in 14% bean water were significantly higher than those in 7% bean water. Yukwa paste is glutinous rice flour paste. Bean water was added to Yukwa paste by 0, 7, 14% and incubated 0, 3, 6, 9, 12 hours at $60^{\circ}C$. The pH of Yukwa paste increased with bean water concentration and decreased with the incubation time. The viscosity decreased with bean water concentration and incubation time. The ruducing sugar content of Yukwa paste increased with bean water concentration and incubation time. The changes of reducing sugar content in cooked Yukwa paste were much higher than those in the raw one. ${\alpha},\;{\beta}-amylase$glucoamylase activities of Yukwa paste also increased with bean water concentration, and their activities were much higher on the cooked glutinous rice flour than those on the raw one. The SEM observation on the freeze-dried flour of Yukwa paste showed breakdown of amylopectin structure by addition of bean water in the paste.

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.569-575
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• 1988

Storage stabilities of ramyons fried in palm oil and beef tallow with added antioxidants and their synergists were investigated by comparing the changes in physicochemical parameters and n-hexanal concentrations of oils extracted from ramyons during storage. Ramyons fried in palm oil and beef tallow with added ${\delta}-tocopherol$ $({\delta}-toc)$ showed an enhanced storage stabilities when compared to those fried in the oils with ${\alpha}-tocopherol$ $({\alpha}-toc)$. Ascorbyl palmitate was found to be a better synergist than citric acid for the antioxidant activity of both ${\delta}-toc\;and\;{\alpha}-toc$. Phenolic antioxidants gave a better storage stability than tocopherol when ramyon was fried in beef tallow, while a mixture of BHA and BHT gave an inferior storage stability than${\alpha}-toc$ when ramyon was fried in palm oil. The effectiveness of the antioxidants tested on storage stability of stored ramyon had a close relationship to the n-hexanal concentration. On the other hand, the paramenters such as peroxide value, carbonly value, and conjugated diene concentration showed inconsistency during the course of the storage experiment.