• Korean Chemical Engineering Research
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• v.48 no.1
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• pp.27-32
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• 2010

Properties of fucoidan used for functional cosmetics agents were studied. Fucoidan was extracted from Undaria pinnatifida sporophylls. To test possibility of fucoidan as a cosmetics material, water-holding property measurement, DPPH free radical scavenging assay and MTT assay were done. Water-holding property of fucoidan was higher than that of hyaruronic acid, which is known as the one of the best water-holding material. The water-holding strength of fucoidan slightly increase as molecular weight of fucoidan decrease. Fucoidan showed high stability from MTT assay and good anti-oxidation property from DPPH assay. To evaluate the effect of water-holding property and anti-alergy property of fucoidan on the atopic dermatitis(AD), 46 AD patients were treated with fucoidan cream. After 6 weeks treatment, Investigation Global Assessment(IGA) scores decreased from 3.04 to 2.15, that is fucoidan cream had a 39.8% benefit effect on atopic dermatitis.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.48 no.2
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• pp.91-98
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• 2016

Cellulose nanofibrils (CNF) was made from oil palm trunk (OPT) with soda-anthraquinone pulping, chlorine dioxide bleaching, carboxymethylation, followed by mechanical grinding. Size of this CNF was 16-40 nm of width confirmed by TEM. To evaluate CNF from OPT as cosmetics raw materials for moisturizing component, water holding properties was compared with hyaluronic acid and collagen. CNF from OPT had better water holding property than collagen or hyaluronic acid whether phenoxyethanol was added as antiseptic or without additive.

• Korean Chemical Engineering Research
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• v.50 no.4
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• pp.604-609
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• 2012

Properties of fucoidan used for functional cosmetic ingredients and the effect of fucoidan molecular weight on the cosmetic functions were studied. Fucoidan was extracted from Undaria pinnatifida sporophylls and molecular weight (35~160 kDa) of fucoidan was controlled by contact glow discharge electrolysis (CGDE). To test possibility of fucoidan as a cosmetics material, tyrosinase inhibition property, water-holding property, elastase activity inhibition property and DPPH free radical scavenging property were measured. Water-holding property of fucoidan was higher than that of hyaruronic acid, which is known as the one of the best water-holding material. The water-holding strength of fucoidan slightly increase as molecular weight of fucoidan decrease. Elastase activity inhibition (anti wrinkle effect) of fucoidan was higher than that of adenosine using standard material for anti wrinkle test. Optimum molecular weight of fucoidan to obtain highest tyrosin inhibition effect, elastase inhibition effect and radical scavenger effect is 100 kDa.

• The Korean Journal of Food And Nutrition
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• v.27 no.1
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• pp.112-119
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• 2014

Ohmic heating uses electric resistance heat which occurs equally and rapidly inside food when the electrical current is transmitted into. Prior to the study, we have researched the potato starch's thermal property changes during ohmic heating. Comparing with conventional heating, the gelatinization temperature and the range of potato starch treated by ohmic heating are increased and narrowed respectively. Herein, we have studied thermal property changes of wheat, corn, potato and sweet potato starch by ohmic heating as well as conventional heating. And then we measure the water holding capacity of starches. Annealing of starch is a heat treatment method heated at 3~4% below the gelatinization point. This treatment changes the starch's thermal property. In the DSC analysis of this study, the $T_o$, $T_p$, $T_c$ of all starch levels have increased, and the $T_c$-$T_o$ narrowed. In the ohmic heating, the treatment sample is extensively changed but not with the conventional heating. From the ohmic treatment, increases from gelatinization temperature are potato ($8.3^{\circ}C$) > wheat ($5.3^{\circ}C$) > corn ($4.9^{\circ}C$) > sweet potato ($4.5^{\circ}C$), and gelatinization ranges are potato ($7.9^{\circ}C$), wheat ($7.5^{\circ}C$), corn ($6.1^{\circ}C$) and sweet potato ($6.8^{\circ}C$). In the case of conventional treatment, water holding capacity is not changed with increasing temperature but the ohmic heating is increased. Water holding capacity is related to the degree of gelatinization for starch. This result show that when treated with below gelatinization temperature, the starches are partly gelatined by ohmic treatment. When viewing the results of the above, ohmic treatment is enhanced by heating and generating electric currents to the starch structure.

• Food Science of Animal Resources
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• v.39 no.4
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• pp.623-631
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• 2019

Tetramethylpyrazine (TMP), an alkaloid rich in Ligusticum wallichii and fermented products, possesses multiple pharmacological activities in antioxidant, antiinflammatory, and antibacterial. This study aimed to investigate the effect of TMP (15 mg/L) on the physicochemical and gelation properties of rabbit myofibrillar proteins (MPs) with/without oxidative stress. Results showed that compared to the control, oxidative stress to MPs decreased free thiol content, gel yield, whiteness, water-holding capacity, bounder water, immobilized water, and endogenous tryptophan fluorescence intensity, but increased surface hydrophobicity, dityrosine content, and free water content (p<0.01). Without oxidative stress, MPs treated with TMP increased free thiol content, whiteness, and bound water, but decreased dityrosine content and free water (p<0.05). Under oxidative conditions, all parameters were conversely affected by TMP (p<0.01). The results suggest that TMP can be an antioxidant to decrease the concern on oxidative deterioration during meat processing and storage by improving the oxidative stability, water retention, and gel forming property of rabbit MPs.

• Korean Journal of Soil Science and Fertilizer
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• v.48 no.5
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• pp.522-527
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• 2015

Decision of available soil depth based on soil physical and hydraulic properties for the $3^{rd}$ Landscape Vegetation Project in the Incheon International Airport was attempted. The soil samples were collected from the 8 sites at different depths, 0-20 and 20-60cm, for the three project fields, A, B, and C area. Physical and chemical properties including particle size distribution, organic matter content and electrical conductivity were analyzed. Hydrological properties including bulk density and water holding capacity at different water potential, -6 kPa, -10 kPa, -33 kPa, and -1500 kPa were calculated by SPAW model of Saxton and Rawls (2006), and air entry value was calculated by Campbell model (1985). Based on physical and hydrological limitation, feasibility and design criteria of soil depth for vegetation and landfill were recommended. Since the soil salinity of the soil in area A area was $19.18dS\;m^{-1}$ in top soil and $22.27dS\;m^{-1}$ in deep soil, respectively, landscape vegetation without amendment would not be possible on this area. Available soil depth required for vegetation was 2.51 m that would secure root zone water holding capacity, capillary fringe, and porosity. Available soil depth required for landscape vegetation of the B area soil was 1.51 m including capillary fringe 0.14 m and available depth for 10% porosity 1.35 m. The soils in this area were feasible for landscape vegetation. The soil in area C was feasible for bottom fill purpose only due to low water holding capacity.

• Korean Journal of Soil Science and Fertilizer
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• v.44 no.4
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• pp.545-550
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• 2011

Urea intercalated into montmorillonite (MT) exhibits remarkably enhanced N use efficiency, maintaining its fast effectiveness. This study dealt with the release property of urea from metal-urea-clay hybrid with MT (MUCH) under continuous-flow conditions and the cumulative impacts of its successive application on physicochemical properties of soils. Releases of urea were completed within 4 hrs under continuous-flow condition regardless of the types and the leaching solutions. However, urea release property was significantly affected by both the form of fertilizer and the presence of electrolytes in solution. The fast release property of urea from MUCH in continuous-flow condition was not significantly affected by soil properties such as soil pH and soil texture. In addition, its successive application did not lead to any noticeable change in soil physicochemical properties, water stable aggregate rate, water holding capacity and cation exchange capacity in both sandy loam and clay loam soils. Therefore, this study strongly supported that urea intercalated into MT could be applied as fast-effective N fertilizer, in particular for additional N supply.

• Food Science of Animal Resources
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• v.40 no.3
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• pp.377-387
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• 2020

The aim of this study was to compare the effect of seawater to that of conventional salt (NaCl) on the technological properties of chicken emulsion sausages in a model system. Chicken sausages were prepared with seawater at three levels (10%, 15%, and 20%) in iced water (10%, 5%, and 0%, respectively) or with iced water (20%) and salt (1.2%). There was no difference in pH values and fat loss from emulsion stability between the two treatments. In general, with an increase in the amount of seawater, the water holding capacity (cooking yield and water loss), protein solubility (total and myofibrillar protein), and viscosity were increased. The addition of 20% seawater induced greater (p<0.05) water holding capacity, protein solubility, and viscosity compared to the control sample treated with salt, which was accompanied by an increase in the level of myosin heavy chain protein of samples with 10% and 20% seawater. Furthermore, addition of at least 15% seawater increased all of the main textural properties except for cohesiveness along with the moisture of sausage, whereas the fat and protein contents were decreased. Based on these results, the addition of ≥15% seawater to chicken breast sausage can induce equivalent or enhanced technological properties to those induced with salt, including water holding capacity, protein solubility, viscosity, and textural properties.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.8
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• pp.1252-1257
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• 2007

This study was conducted to determine the effect of dietary soy isoflavone (ISF, 0 and 20 mg/kg) on performance, meat quality and antioxidative property in male broilers. Six replicates of 45 birds (42 d old) were used for each treatment. The birds were fed soybean meal-free diets containing 3% oxidized fish oil (acid value, 6.76 mg potassium hydroxide/g; and peroxide value, 6.18 meq/kg) for 3 wk. The results showed that average daily gain, feed intake, feed conversion and carcass traits were not affected by soy ISF. Compared with the control group, breast muscle color redness value and water holding capacity were increased (p<0.05) by ISF supplementation. The activity of plasma catalase was increased by supplementing with 20 mg ISF/kg diet. In breast muscle, Broilers fed 20 mg ISF/kg had decreased production of malondialdehyde and lactic acid. The ISF supplementation elevated total antioxidative capacity and activities of total superoxide dismutase and glutathione peroxidase. The results indicated that dietary ISF could increase redness and water holding capacity of meat, and antioxidative property of meat in male broilers fed oxidized fish oil diet.

• Proceedings of the Korea Concrete Institute Conference
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• 1995.04a
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• pp.94-99
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• 1995

Naphthalene sulfonated condensatd(NSF) has been widely using for the superplasticizing of ement and concrete. But NSF has a very large mobility loss with elapsed tiom. To retain mobility of NSF during a certain time, maleic anhydride and acrylic acid copolymer(MA) was polymerized and mixed with NSF in order to perpare admixture holding mobility-retention property of cement. By applying this admixture for ement paste, we examined the fluidity and mobility retention property as a function to elapsed time and measured the compressive strength of mortar with curing time. As a result, NSF containing 20wt% of MA showed very excellent fluidity and mobility-retention property. These properties were affected by the added amount of admixture and the ratio of water to cement.