• Title/Summary/Keyword: high hydrostatic pressure

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Analysis on Patent Trends in Nonthermal Processing Technologies for Medicinal Herbs (한약재 가공 기술의 특허 동향 연구 - 비가열 가공 기술을 중심으로 -)

  • Kim, Kyoung Shin;Kim, Sung Gu;Chae, Suhn Kee;Kim, Byoung Soo
    • Journal of Physiology & Pathology in Korean Medicine
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    • v.27 no.4
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    • pp.367-373
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    • 2013
  • The purpose of this study was to analyze the patent application trend in the processing technology for medicinal herbs. Recently, in processing technology for medicinal herbs, experimental researches have frequently been published through papers in journals. However, the research results about the patent area were fewer than the others. We tried to analyze the patent application trend in nonthermal processing technologies for medicinal herbs by country as Korea, Japan, U.S.A. and Europe. The detailed technologies consisted of pulsed electric field, oscillatory magnetic field, intense pulsed light, ultrasonification, high hydrostatic pressure, microwave, radiation, Ohmic heating, and supercritical extraction. As a result we found that patents of nonthermal processing technologies has been growing steadily in quantity from 1980s and growing quickly since 2000s. The number of patent in Korea is larger than others as making up 70% in that whole. The number of patent in ultrasonification field was larger than others in portfolio analysis. Patent application trend in nonthermal processing technologies for ingestion occupies high share compared to other usage applications. In conclusion, patent trends of nonthermal processing technologies for medicinal herbs belong to the period in the development.

Effects of High Hydrostatic Pressure on Technical Functional Properties of Edible Insect Protein

  • Kim, Tae-Kyung;Yong, Hae In;Kang, Min-Cheol;Jung, Samooel;Jang, Hae Won;Choi, Yun-Sang
    • Food Science of Animal Resources
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    • v.41 no.2
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    • pp.185-195
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    • 2021
  • The objective of this study was to determine the effects of high pressure to investigate the technical functional properties of the protein solution extracted from an edible insect, Protaetia brevitarsis seulensis. High pressure processing was performed at 0 (control), 100, 200, 300, 400, and 500 MPa at 35℃. The essential amino acid index of the control was lower (p<0.05) than that of the P. brevitarsis seulensis extract treated with 100 MPa. The SDS-PAGE patterns tended to become faint at approximately 75 kDa and thicker at approximately 37 KDa after high pressure treatment. The protein solubility and pH of the protein tended to increase as the hydrostatic pressure levels increased. The instrument color values (redness and yellowness) of the P. brevitarsis seulensis protein treated with high pressure were lower (p<0.05) than those of the control. The forming capacity of the protein solution with P. brevitarsis seulensis treated with high pressure was higher (p<0.05) than that of the control. In conclusion, we confirmed that the technical functional properties of edible insect proteins extracted under high pressure of 200 MPa are improved. Our results indicate that high pressure can improve the technical functional properties of proteins from edible insects.

Host Vector Systems of Deep-sea Piezophilic Bacteria, and the Constructions of High Pressure Glow Cells

  • Sato, Takako;Kato, Chiaki
    • Proceedings of the Microbiological Society of Korea Conference
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    • pp.83-85
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    • 2007
  • Deep-sea bacteria are adapted to extreme environments, such as high pressures and cold temperatures. We have isolated many piezophiles which grow well even under high pressures from deep-sea sediment. Shewanella violacea DSS12 and Moritella japonica DSK1 have the ability to grow at up to 70 MPa, and those bacteria have unique mechanisms of gene expression in response to high pressure conditions. The combination of gene expression systems in piezophiles, like the high pressure-dependent promoters and GFP reporter gene, may reveal highly fluorescent cells when exposed to high hydrostatic pressure conditions. It is predicted that a novel bio-sensing system can be made to probe high pressure environments using living bacteria. First, gene transformation into our piezophiles, strains DSS12 and DSK1, were examined. Eschericha coli S17-1 was used for bacterial conjugation with those piezophiles. As a result, the broad host range vector, pKT231, and the shuttle vector, pTH10, were successfully introduced to DSS12 and DSK1, respectively. Next, The pressure regulated promoters from DSS12 and DSK1 were cloned into proper vectors and combined with GFP as a reporter gene downstream of each promoter. The transformants of DSK1 and DSS12 with the recombinant pTH10 and pKT231 plasmid, which has cadA and glnA promoters (each of them is a pressure regulated promoter from DSK1 and DSS12, respectively) and GFP, were grown under high pressure and gene expression of GFP promoted by 50 MPa pressure was confirmed. This is a critical point to create a pressure-sensing bacteria, as the "High Pressure Glow Cells", which will indicate the level of environmental pressure using fluorescence of GFP as a reporter gene.

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Quality Changes during Storage of Kochujang Treated with Heat and High Hydrostatic Pressure (열과 초고압으로 처리한 고추장의 저장 중 품질 변화)

  • 임상빈;김봉오;김수현;목철균;박영서
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.30 no.4
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    • pp.611-616
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    • 2001
  • Effects of high pressure and thermal pasteurization on the survival of microorganisms and quality changes of kochujang during 120 days of storage at 37$^{\circ}C$ were investigated. Viable cell counts were 1.43$\times$10$^{6}$ CFU/g in heat-treated, and 1.56$\times$10$^3$ CFU/g in pressure-treated, and decreased up to 3 log cycle, compared with 3.78$\times$10$^{6}$ CFU/g in the untreated kochujang. Viable cell counts decreased by the storage period at 37$^{\circ}C$. Viable cell counts decreased up to 2 log cycle from 3.78$\times$10$^{6}$ to 5.43$\times$10$^4$ CFU/g in the untreated kochujang, 4 log cycle from 1.43$\times$10$^{6}$ to 3.10$\times$10$^2$ CFU/g in heat-treated after 120 days of storage, while those in pressure-treated were not detected after 90 days from the initial stage of 1.56$\times$10$^3$ CFU/g. pH decreased significantly by the storage time. Titratable acidity increased significantly during storage, and pressure-treated kochujang showed lower values than heat-treated. Amino nitrogen content decreased significantly during storage, and pressure-treated kochujang showed higher values than heat-treated and lower values than the untreated. There were no significant changes in reducing sugar and ethanol content regardless of the treatment condition and the storage period. Hunter L, a and b values decreased significantly during storage. In the untreated kochujang, the changes in color accelerated compared with heat and pressure-treated.

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Optimization of Peptide Production from Leg Meat of Yeonsan Ogae by High Hydrostatic Pressure and Protein Hydrolytic Enzyme and Its Characteristic Analysis (고압처리와 단백질 분해효소를 이용한 연산오계 다리육 펩타이드 생산 최적화 및 특성 분석)

  • Ha, Yoo-jin;Kim, A-Yeon;Yoo, Sun-Kyun
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.17 no.7
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    • pp.182-191
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    • 2016
  • The purpose of this research was the optimization of protein hydrolysate production using a commercial enzyme bromelain 1200 derived from the leg of Yeonsan Ogae by response surface methodology. Yeonsan Ogae has long been known as supporting health and high efficacy treatment. In recent days, as the efficacy of functional peptides becomes more known, optimization of oligopeptide production and its characteristics from Ogae leg meat has been performed. Response surface methodology was performed for optimization of enzyme hydrolysis. The process was varied in pressure (30 to 100 MPa), time (1 to 3 h), and substrate concentration (10 to 30%). The degree of hydrolysis, amino acids, and molecular weight of products were analyzed. The optimum conditions were determined to be a pressure of 100 Mpa, time of 3 h, and substrate concentration of 20%. Under optimized conditions, degree of hydrolysis was 34.10%. The average molecular weight of protein hydrolysates was less than 1,000 Da. Major amino acids were leucine, lysine, alanine, glutamic acid, and phenylalanine.