• Title/Summary/Keyword: high hydrostatic pressure

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Influence of High Hydrostatic Pressure Treatment after Germination on Anti-proliferation Effects of Soyasaponin-rich Fraction in Black Soybean (Glycine max L.) (발아와 고압처리가 검정콩 사포닌 추출물의 암세포주 증식억제에 미치는 영향)

  • Kim, Min Young;Lee, Yoon Jeong;Song, Myeong Seob;Oh, Hyunah;Kim, Kyung Mi;Kang, Tae Su;Lee, Youn Ri;Lee, Junsoo;Jeong, Heon Sang
    • The Korean Journal of Food And Nutrition
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    • v.31 no.6
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    • pp.836-843
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    • 2018
  • The objective of this study was to determine the effect of high hydrostatic pressure (HHP) treatment on proliferation of human cancer cell lines (MCF-7, HCT-116, PC-3 and AGS) of crude soyasaponin extracts in germinated black soybean. Black soybean was germinated and subjected to HHP, followed by preparation of crude soyasaponin extracts. Cell treatments done with extracts less than $400{\mu}g/mL$ concentrations had no significant effect on 3T3-L1 adipocyte cell viability. The inhibitory effect of crude soyasaponin extracts with germination periods and applied pressure on breast cancer cell (MCF-7), human colon cancer cell (HCT-116), human gastriccancer cell (AGS) and prostate cancer cell (PC-3) growth were investigated using MTT assay. The highest anti-proliferation of human cancer cell line of crude soyasaponin extracts was observed at 150 MPa treatment after germination for 4 days (150 MPa-Day 4). The cell viability on MCF-7, HCT-116, PC-3 and AGS cell lines of crude soyasaponin extract in 150 MPa-Day4 was 48.82%, 57.37%, 39.89% and 23.94% at $400{\mu}g/mL$, respectively. These results suggest that soyasaponin extracts from black soybean subjected to HHP after germination may mediate physiological activity.

과일에 대한 고압처리 효과

  • Lee, Bu-Yong
    • Bulletin of Food Technology
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    • v.15 no.1
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    • pp.52-54
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    • 2002
  • 식품에 대한 고압의 영향은 이미 19C말이나 20C초부터 연구되어 왔다. 본 논문에서는 식품의 보존기간(shelf-life)에 미치는 고압의 영향과 고압(HHP, High Hydrostatic Pressure)하에서 단백질의 3차 구조가 어떻게 변화하는 지에 대해 살펴 보고자 한다. 보통 식품가공에 적용되는 고압은 몇 초 내지 몇 분 동안에 50∼1000MPa 정도의 압력이 가해지는 것을 말한다. 소비자들이 식품을 선택할 때 가장 먼저 민감하게 느끼는 점은 식품의 색이다. 그러나 색은 가공과정이나 유통기간중에 변색이 쉽다. 따라서 색이나 풍미성분의 손실을 최소화하면서 식품의 보존기간을 늘리기 위해서 고압처리 기술이 주목을 받게 된 것이다. 식품의 색은 소비자들로 하여금 그 식품의 품질을 미리 짐작하게 하는 중요한 요소로서, 과일의 경우는 당도까지도 예측하게 한다. 그러므로 식품의 색이 소비자에게 주는 정보를 과소 평가해서는 안된다.

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A Study on Development of Samgyetang Using Superheated Steam and High Hydrostatic Pressure (과열증기와 초고압을 적용한 삼계탕 개발에 관한 연구)

  • Seo, Sang Hee;Kim, Eun Mi;Kim, Young Boong;Cho, Eun Kyung;Woo, Hyun Jung
    • Korean journal of food and cookery science
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    • v.30 no.2
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    • pp.183-192
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    • 2014
  • This study was conducted to investigate the effect of superheated steam (SHS) on the improvement of quality during the manufacturing process of Samgyetang products. SHS cooking showed the increase in moisture content and the decrease in protein. In terms of chromaticity, the value of L was significantly higher in the $2^{nd}$ SHS cooking compared to conventional cooking. As for texture, the hardness decreased in Samgyetang with SHS cooking than conventional cooking. According to the results of the safety experiment with a 14-day refrigerations storage the total number of bacteria was lower in the SHS cooking compared to conventional cooking. The TBA value increased to 0.59-5.70 mg MD/kg after 15 days; VBN values were also 0.70-4.54 mg% in SHS cooking indicating a slight decomposition. Overall, it was found that SHS cooking and HHP were more preferred and also had an effect of reducing microorganisms, which were improvements in product quality and sanitation.

The Status of Production and Processing of Fruits and New Processing Technology (과실류의 생산 및 가공현황과 신가공기술)

  • 윤광섭;김순동
    • Korean Journal of Food Preservation
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    • v.6 no.4
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    • pp.521-529
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    • 1999
  • The high influx of imported fruits into Korea is threatening to price and quality competition of domestic fruits. This investigation was conducted to raise price and quality competition of domestic fruits and to develop new products. The scale of production and processing, amount of processing and new processing technology were discussed. The area of cultivation land as well as the rate of processing is decreasing annually, an item of processing is limited to several kinds. Accordingly in this study, the status of production and manufacturing of some fruits and the new processing technologies such as high voltage pulsed electric fields, high hydrostatic pressure, ohmic heating, membrane separation and microwave treatment have investigated to fruit processing. Consequently, the minimal processing technology has to take advantage of various agricultural products in the food industry.

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Studies on The Molecular Mechanism of 33 kDa extrinsic Protein in Photosystem II Oxygen-Evolving Complex

  • Xu, Chunhe;Ruan, Kangcheng;Yu, Yong;Weng, Jun
    • Journal of Photoscience
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    • v.9 no.2
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    • pp.82-85
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    • 2002
  • 33kDa extrinsic protein, an important protein in oxygenic photosynthesis, was known to have no fixed configuration in solution. At 20$\^{C}$ and pH 6, 33kDa extrinsic protein showed changes of free energy of -14.6 kJ/mor$\^$-1/ and of standard volume of -120mL/mol, respectively, with increase of hydrostatic pressure, comparatively lower than for most proteins. NBS modification of Trp241 in 33kDa extrinsic protein dramatically changes the secondary protein structure, its affinity to photosystem II as well as photosynthetic oxygen evolution. The relationship between structural change and transport of oxygen, water and proton is deserved a further study.

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A smeared crack model for seismic failure analysis of concrete gravity dams considering fracture energy effects

  • Hariri-Ardebili, Mohammad Amin;Seyed-Kolbadi, Seyed Mahdi;Mirzabozorg, Hasan
    • Structural Engineering and Mechanics
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    • v.48 no.1
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    • pp.17-39
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    • 2013
  • In the present paper, a coaxial rotating smeared crack model is proposed for mass concrete in three-dimensional space. The model is capable of applying both the constant and variable shear transfer coefficients in the cracking process. The model considers an advanced yield function for concrete failure under both static and dynamic loadings and calculates cracking or crushing of concrete taking into account the fracture energy effects. The model was utilized on Koyna Dam using finite element technique. Dam-water and dam-foundation interactions were considered in dynamic analysis. The behavior of dam was studied for different shear transfer coefficients considering/neglecting fracture energy effects. The results were extracted at crest displacement and crack profile within the dam body. The results show the importance of both shear transfer coefficient and the fracture energy in seismic analysis of concrete dams under high hydrostatic pressure.

Functional Properties of Milk Protein in Fermented Milk Products (발효 유제품에서의 유단백질 기능성 연구 동향)

  • Lee, Won-Jae
    • 한국유가공학회:학술대회논문집
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    • pp.31-37
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    • 2007
  • An understanding functional properties and molecular interactions of milk proteins was critical to improve qualities of fermented dairy products including yogurts and cheeses. Extensive rearrangements of casein particles were important factors to enhance whey separation in yogurt gel network. The use of high hydrostatic pressure treated whey protein as an ingredient of low fat processed cheese food resulted in the production of low fat processed cheese food with acceptable firmness and enhanced meltabilities. Milk protein-based nano particles produced by self-association of proteins could be better nutrient delivery vehicle than micro particle since particle size reduction in nano particles could lead to increased residence time and surface area available in GI tract.

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Functional Properties of Milk Protein in Fermented Milk Products (발효유제품의 유단백질 기능성 연구 동향)

  • Lee, Won-Jae
    • Journal of Dairy Science and Biotechnology
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    • v.25 no.2
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    • pp.29-32
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    • 2007
  • An understanding functional properties and molecular interactions of milk proteins was critical to improve qualities of fermented dairy products including yogurts and cheeses. Extensive rearrangements of casein particles were important factors to enhance whey separation in yogurt gel network. The use of high hydrostatic pressure treated whey protein as an ingredient of low fat processed cheese food resulted in the production of low fat processed cheese food with acceptable firmness and enhanced meltabilities. Milk protein-based nano particles produced by self-association of proteins could be better nutrient delivery vehicle than micro particle since particle size reduction in nano particles could lead to increased residence time and surface area available in GI tract.

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An Application of Plasticity Model for Ice Deformation Characteristics (수변형 특성에 있어서 소성 모델의 응용)

  • Choe, Gyeong-Sik
    • Journal of Ocean Engineering and Technology
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    • v.4 no.2
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    • pp.15-21
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    • 1990
  • This study focuses the mechanical deformation response predicted by the plasticity model for polycrystalline ice. To describe various deformation characteristics, ice is idealized as a perfectly plastic material using an asymptotic exponential failure criterion. This criterion is suite for describing materials which exhibit brittle deformation at low hydrostatic pressure and ductile deformation at high hydrostatic pressure. The results are compared to those of continuum damage mechanics model. Plasticity model shows good agreement with damage model and experimental results for high confining pressures even at high strain-rates which is usually considered as a brittle condition under uniaxial compression.

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An Application of Plasticity Model for Ice Deformation Characteristics (수변형 특성에 있어서 소성 모델의 응용)

  • Choe, Gyeong-Sik
    • Journal of Ocean Engineering and Technology
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    • v.4 no.2
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    • pp.165-165
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    • 1990
  • This study focuses the mechanical deformation response predicted by the plasticity model for polycrystalline ice. To describe various deformation characteristics, ice is idealized as a perfectly plastic material using an asymptotic exponential failure criterion. This criterion is suite for describing materials which exhibit brittle deformation at low hydrostatic pressure and ductile deformation at high hydrostatic pressure. The results are compared to those of continuum damage mechanics model. Plasticity model shows good agreement with damage model and experimental results for high confining pressures even at high strain-rates which is usually considered as a brittle condition under uniaxial compression.