• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.4
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• pp.465-472
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• 2017

In this study, tuna sawdust was added to extruded meat analog in order to develop a meat analog with high quality. Addition of tuna sawdust has merit for utilizing a byproduct from poultry processing. Physicochemical characteristics were examined through the extrusion cooking process. The basic mixture of sample mixed with 65% deffated soy flour 25% isolated soy protein, and 10% corn starch was setup as the raw material. Three kinds of samples were made in total by addition of 15% and 30% tuna sawdust to this mixture. The extrusion process had a screw speed of 250 rpm, die temperature of $140^{\circ}C$, and moisture content of 50%. As addition of tuna sawdust increased, breaking strength and density decreased, specific length increased, and integrity and water holding capacity decreased. Likewise, nitrogen solubility index and protein digestibility decreased as addition of tuna sawdust increased. DPPH radical scavenging activity increased as addition of tuna sawdust addition, whereas it decreased as storage period increased to 30 or 60 days. The value of rancidity decreased as addition of tuna sawdust increased. However, 60 days later, radical scavenging activity increased more or less, and a significant difference was detected 150 days later. In conclusion, addition of tuna sawdust increased soft texture, and nutrition of the basic mixture sample. The process promoting functionality such as improvement of antioxidant function was confirmed through this study.

• Preventive Nutrition and Food Science
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• v.8 no.2
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• pp.166-172
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• 2003

Calcium lactate (CL) prepared from powdered black snail (PBS) or its ashed powder (ABS), was investigated for ideal manufacturing conditions to optimize color, solubility and sensory quality. Based on the amount of PBS and 100 mL lactic acid (LA), the yields of PBS-CL were 300% and 15 g in 10% LA and 260% and 20 g in 20% LA. Yields of ABS-CL based on the amount ABS and 100 mL LA were 400% and 60 g in 10% LA and 329% and 66 g in 20% LA. Both of the yields were decreased with an increase of the LA concentration on the basis of PBS and ABS amounts, but proportionally increased with the increment in the LA concentration on the basis of LA volume. Optimal preparation times of the dehydrated PBS-CL and ABS-CL were, respectively, 4 hr and 5 hr at 10$0^{\circ}C$, 3 hr and 4 hr at 12$0^{\circ}C$, and 1 hr and 2 hr at 15$0^{\circ}C$, which showed shorter time in preparing the dehydrated ABS-CL. PBS-CL and ABS-CL were confirmed to be Ca($CH_3$CHOH$CO_2$)$_2$ by the analysis results of IR and $^1$H-NMR. Calcium contents of the anhydrous PBS-CL and ABS-CL were individually 15.4% (w/w) and 17.3% (w/w) representing 84.2% and 94.5% or each theoretical value. Colors or PBS-CL and ABS-CL were light yellow and light-greenish white each. Solubilities of PBS- CL and ABS-CL in distilled water at pH 3~8 were 5.43 and 6.11 g/100 mL, respectively, which demonstrated higher mean solubilities rather than the 4.74 g/100 mL of standard CL. Solubilities of PBS-CL (3.14~5.03 g/100 mL) and ABS-CL (4.69~6.05 g/100 mL) against soup soy sauce, 3% brine, Soju (Korean distilled liquor), thick soy sauce, grape juice and orange juice were higher than those of standard CL (2.94~5.84 g/100 mL). ABS-CL was believed to have a wide use range due to its low sourness while different applications of PBS-CL in food are expected due to its mild astringent taste and strong savory taste despite its strong bitter taste as estimated by sensory evaluation.

• Transactions of the Korean hydrogen and new energy society
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• v.22 no.6
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• pp.749-758
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• 2011

The present work explores the performance and operation limit of electrodialysis cell for HI concentration in sulfur iodine thermochemical hydrogen production process, For this purpose, the electrodialysis cell was assembled with Nafion 117 as a PEM membrane and two activated carbon papers as the electrodes. HIx solution was prepared with composition of HI: $I_2$: $H_2O$ = 1: 0.5~2.5: 5.2 in molar ratio. The cell and its peripheral apparatus were placed in the specially designed convective oven in order to uniformly maintain the operation temperature. As operation temperature increased, the amount of water transport from anode to cathode increased, thus reducing HI molarity in catholyte. Meanwhile, the current efficiency was constant as about 90 %, irrespective of temperature change. The cell voltage increased with initial $I_2$ mole ratio as well as anolyte to catholyte mole ratio. Moreover the cell voltage overshot took place within 10 h cell operation, which is due to the $I_2$ precipitation inside the cell. From the analysis of $I_2$ mole ratio in the anolyte, it is noted that operation limit (in $I_2$ mole ratio) of the electrodialysis cell, arising from was measured to be 3.2, which is much lower than bulk solubility limit of 4.7.

• Korean Chemical Engineering Research
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• v.49 no.4
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• pp.475-479
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• 2011

Chitosan is a natural polymer that has many physicochemical(polycationic, reactive OH and $NH_2$ groups) and biological(bioactive, biocompatible, and biodegradable) properties. In this study, chitosan nanoparticles were prepared using poly-${\gamma}$-glutamic acid(${\gamma}$-PGA) as gelling agent. Nanoparticles were formed by ionic interaction between carboxylic groups in ${\gamma}$-PGA and amino groups in chitosan. Chitosan(0.1~1 g) was dissolved in 100 ml of acetic acid (1% v/v) at room temperature and stirred overnight to ensure a complete solubility. An amount of 0.1 g of ${\gamma}$-PGA was dissolved in 90 ml of distilled water at room temperature. Chitosan solution was dropped through needle into beaker containing ${\gamma}$-PGA solution under gentle stirring at room temperature. The average particle sizes were in the range of 80~300 nm. The prepared chitosan/${\gamma}$-PGA nanoparticles were used to examine their removal of several heavy metal ions($Cd^{2+}$, $Pb^{2+}$, $Zn^{2+}$, $Cu^{2+}$, and $Ni^{2+}$) as adsorbents in aqueous solution. The heavy metal removal capacity of the nanoparticles was in the order of $Cu^{2+}$ > $Pb^{2+}$ > $Cd^{2+}$ > $Ni^{2+}$ > $Zn^{2+}$.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.3
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• pp.353-360
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• 2008

This study evaluated the quality characteristics of dried noodles made of wheat flour supplemented with different concentrations of skate powder. Cooking quality, mechanical texture properties, gelatinization temperature and viscosity were measured, after which sensory evaluation was performed with prepared noodles. Water binding capacity, solubility and swelling power of the composite skate powder and wheat flours were higher than those of pure wheat flour. Gelatinization temperature of the composite skate powder and wheat flours increased, while initial, interim, and maximum-viscosity at $95^{\circ}C$, decreased, with increasing skate powder content. In relation to color values, increasing skate flour content led to decrease in L and b values and increase in a value. For the textural characteristics, the addition of skate powder increased hardness, springiness, chewiness and adhesiveness. Overall, noodles made with 3% skate powder were preferred compared to other samples.

• Journal of Aquaculture
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• v.10 no.4
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• pp.417-424
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• 1997

This study was carried out to investigate the effects of experimental formulated diets, commercial diets and natural diet(dried Undaria) on growth and body composition of Haliotis discus hannai. Experimental diets was formulated to provide 34.1% protein and 7.5% lipid, and prepared by different $CaCl_2$ concentration (5, 10 and 15%) and dipping time (10, 20 and 60 second) in solution. The juvenile abalone average weighing 0.3g were distributed in a flow-through aquarium system using a cmpletely randomized desing with 13 diets and 3 replictes per diet (50 abalone/tank), and fed diets for 17 weeks. The abalone fed the time nine experimental formulated diets and two commercial diets showed better growth performance than that of natural diets. No significant differences were found among abalone fed the experimental diets and commercial diets in survival rate, weight gain, soft body weight and soft body composition (P>0.05).

• Journal of Ginseng Research
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• v.41 no.3
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• pp.330-338
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• 2017

Background: Ginsenoside Rh2 (G-Rh2) is a ginseng saponin that is widely investigated because of its remarkable antitumor activity. However, the molecular mechanism by which (20S) G-Rh2 triggers its functions and how target animals avoid its cytotoxic action remains largely unknown. Methods: Phage display was used to screen the human targets of (20S) G-Rh2. Fluorescence spectroscopy and UV-visible absorption spectroscopy were used to confirm the interaction of candidate target proteins and (20S) G-Rh2. Molecular docking was utilized to calculate the estimated free energy of binding and to structurally visualize their interactions. MTT assay and immunoblotting were used to assess whether human serum albumin (HSA), bovine serum albumin (BSA), and bovine serum can reduce the cytotoxic activity of (20S) G-Rh2 in HepG2 cells. Results: In phage display, (20S) G-Rh2-beads and (20R) G-Rh2-beads were combined with numerous kinds of phages, and a total of 111 different human complementary DNAs (cDNA) were identified, including HSA which had the highest rate. The binding constant and number of binding site in the interaction between (20S)-Rh2 and HSA were $3.5{\times}10^5M^{-1}$ and 1, and those in the interaction between (20S) G-Rh2 and BSA were $1.4{\times}10^5M^{-1}$ and 1. The quenching mechanism is static quenching. HSA, BSA and bovine serum significantly reduced the proapoptotic effect of (20S) G-Rh2. Conclusion: HSA and BSA interact with (20S) G-Rh2. Serum inhibited the activity of (20S) G-Rh2 mainly due to the interaction between (20S) G-Rh2 and serum albumin (SA). This study proposes that HSA may enhance (20S) G-Rh2 water solubility, and thus might be used as nanoparticles in the (20S) G-Rh2 delivery process.

• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.266-271
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• 2003

Insoluble polyphenol antioxidants, quercetin and catechin, were stabilized through the complexation with cyclodextrin to increase heat and pH stabilities. Comparison of inclusion complex formabilities of quercetin and catechin with ${\alpha}-,\;{\beta}-$, and ${\gamma}-CDs$ revealed ${\beta}-CD$ to be the most suitable result. Optimal molar mixing ratio of ${\beta}-CD$ and quercetin or catechin for inclusion complex formation was found to be 1 : 1. Inclusion complexation was confirmed using differential scanning calorimetry. Solubility of ${\beta}-CD-antioxidant$ inclusion complexes increased compared with native antioxidants, Stability against temperature and pH of ${\beta}-CD-antioxidant$ inclusion complex analyzed revealed antioxidant activities of ${\beta}-CD-quercetin$ and catechin inclusion complexes have higher stabilization compare to raw quercetin and catechin. Peroxide value of linoleic acid dissolved in water decreased substantionally after using ${\beta}-CD-quercetin$ inclusion complex. ${\beta}-CD-antioxidant$ inclusion complex can be used effectively as a fresh-food preservative.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.610-616
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• 2003

Five oats and 17 barley cultivars were ground, sieved (105, 210, 300, 425, 600 ${\mu}m$) and we have analyzed the ${\beta}-glucan$ contents to obtain grain fractions. The milling yields ranged $65.1{\sim}89.7%$ for barley and $53.4{\sim}73.5%$ for oat cultivars. Total ${\beta}-glucan$ contents of barley and oats become higher than those of the flour increasing the particle size. The soluble and insoluble ${\beta}-glucan$ contents of them were especially higher in medium and coarse particle size fractions. The contents of total, soluble and insoluble ${\beta}-glucan$ of barley were 1.5, 1.7 and 2.0 times higher than the whole flour before sieving and these content of oats were 2.1, 1.6 and 2.0 times, respectively. In this study, larger particle size would enrich the ${\beta}-glucan$ and it is desirable to consider the best particle size range to enrich the ${\beta}-glucan$ level, the water-solubility of the ${\beta}-glucan$ as well as cereal varieties.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.16-20
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• 2009

To develop health functional foods using high amylose rice flours, the properties of flours prepared from domestic high amylose rice varieties, Goamy2 and Goamy, and imported rice from Thailand were investigated. After soaking the rice grains and drying, the dry-milled rice flours were passed through a 120-mesh sieve. The protein and total starch contents of the Goamy2 rice flour were lowest, but its crude lipid and ash contents were highest among the flours. In addition, apparent amylose content, water binding capacity, and total dietary fiber were highest in the Goamy2 flour (36.2, 255.0, and 9.2%, respectively). The Thai rice flour had the highest swelling power, whereas the Goamy2 flour had the lowest swelling power and solubility. By Rapid visco-analysis, the Thai flour showed the highest peak and total setback viscosities and lowest breakdown viscosity. The pasting pattern of the Goamy2 flour was different from that of the other flour, where low viscosity was maintained during heating and cooling. Goamy and Thai rice flours showed an A type crystallinity, but Goamy2 flour showed a B type crystallinity similar to high amylose maize starch. The Goamy2 flour presented a dull and yellowish color, and the lowest lightness (L) value and the highest yellowness (+b) value.