• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.196-205
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• 1999

Kochujang prepared by liquid and solid koji using isolated bacteria(Sunchang 1 and Park 2) showing excellent enzyme activities were gamma irradiated at $15{\pm}1.5\;kGy$ to investigate their qualities from the physicochemical, microbiological and enzymatic points of view during fermentaion at $25^{\circ}C$ for 90 days. The amino type nitrogen contents were $0.6{\sim}0.7%$ after 30 days of fermentation. Irradiation completly stopped gas production which is one of biggest problem of kochujang distribution. Enzyme activities were some different according to koji and irradiation treatment. Amino type nitrogen content as one the most important quality indice was higher in kochujang fermented by isolated bacteria (Park 2) than non inoculated traditional kochujang. But sensory quality was not significantly different.

• Journal of Microbiology and Biotechnology
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• v.18 no.6
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• pp.1170-1178
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• 2008

The cyclopentenone prostaglandins (cyPGs) prostaglandin $A_1$ ($PGA_1$) and 15-deoxy-${\Delta}^{12,14}$-prostaglandin $J_2$ (15d-$PGJ_2$) have been reported to exhibit antiinflammatory activity in activated monocytes/macrophages. However, the effects of these two cyPGs on the expression of cytokine genes may differ. In this study, we investigated the mechanism of action of $PGA_1$ in lipopolysaccharide (LPS)-induced expression of inter leu kin (IL)-10 mRNA in mouse peritoneal macrophages. 15d-$PGJ_2$ inhibited expression of LPS-induced IL-10, whereas $PGA_1$ increased LPS-induced IL-10 expression. This synergistic effect of $PGA_1$ on LPS-induced IL-10 expression reached a maximum as early as 2 h after simultaneous $PGA_1$ and LPS treatment ($PGA_1$/LPS), and did not require new protein synthesis. The synergistic effect of $PGA_1$ was inhibited by GW9662, a specific peroxisome proliferator-activated receptor ${\gamma}(PPAR{\gamma})$ antagonist, and Bay-11-7082, a NF-${\kappa}B$ inhibitor. The extracellular signal-regulated kinases (ERK) inhibitor PD98059 increased the expression of $PGA_1$/LPS-induced IL-10 mRNA, rather than inhibiting the IL-10 expression. Moreover, $PGA_1$ inhibited LPS-induced ERK phosphorylation. The synergistic effect of $PGA_1$ on LPS-induced IL-10 mRNA and protein production was inhibited by p38 inhibitor PD169316, and $PGA_1$ increased LPS-induced p38 phosphorylation. In the case of stress-activated protein kinase/c-Jun $NH_2$-terminal kinase (SAPK/JNK), the SAPK/JNK inhibitor SP600125 did not inhibit IL-10 mRNA synthesis but inhibited the production of IL-10 protein remarkably. These results suggest that the synergistic effect of $PGA_1$ on LPS-induced IL-10 expression is NF-${\kappa}B$-dependent and mediated by mitogen-activated protein (MAP) kinases, p38, and SAPK/JNK signaling pathways, and also associated with the $PPAR{\gamma}$ pathway. Our data may provide more insight into the diverse mechanisms of $PGA_1$ effects on the expression of cytokine genes.

• Korean Journal of Food Science and Technology
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• v.49 no.1
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• pp.1-7
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• 2017

Molecular structure, physicochemical properties, and in vitro digestibility of starch from Korean rice cultivars for special uses (Baegjinju 1, Hanareum, Deuraechan, and Goami 4) were investigated. The starch from Baegjinju 1 had the lowest amylose content (9.7%) and Hanareum, Deuraechan, and Goami 4 had intermediate amylose (20-25%) contents. Baegjinju 1 had a lower proportion of short amylopectin branch chains than the other rice starches. Hanareum had the lowest relative crystallinity and the highest intensity ratio of $1047cm^{-1}/1022cm^{-1}$ among the rice starches. The starch from Goami 4 had a higher pasting temperature and lower gelatinization enthalpy than the other rice starches. Peak viscosity of rice starch from Baegjinju 1 was substantially higher than peak viscosity of other rice starches. Rice starch from Baegjinju 1 had significantly higher rapidly digestible starch content and lower resistant starch content than other rice starches, whereas there was no significant difference in resistant starch content among the rice starches.

• Applied Biological Chemistry
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• v.49 no.1
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• pp.49-54
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• 2006

Physicochemical properties of cross-linked rice starches were investigated. Swelling power of cross-linked rice starch increased at relatively lower temperature $(60^{\circ}C)$ than native rice starch $(70^{\circ}C)$. Cross-linked rice starch showed lower solubility $(1.7{\sim}6.1%)$ than native rice starch $(2.2{\sim}13.8%)$ and solubility is not significantly different with the amount of phosphorus oxychloride. Pasting temperature $(69.2{\sim}70.6^{\circ}C)$ and peak viscosity $(2,874{\sim}3,175\;cp)$ of cross-linked rice starch were lower than native starch $(71.6^{\circ}C,\;3,976\;cp)$, but holding strength $(2,177{\sim}2,708\;cp)$ and final viscosity $(3,424{\sim}3,826 \;cp)$ of cross-linked rice starch were higher than native starch (1,000 cp, 2,312 cp). DSC thermal transitions of cross-linked rice starches were shifted to a lower temperature than native rice starch but there was no significant difference in gelatinization enthalpy between native and cross-linked rice starches. X-ray diffraction pattern of both native and cross-linked rice starches showed typical A-type crystal indicating that cross-linking had not affected the crystalline region of starch.

• Journal of Pharmaceutical Investigation
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• v.32 no.2
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• pp.119-125
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• 2002

A rapid, selective and reproducible high-performance liquid chromatographic method has been developed for the determination of terazocin in human plasma. Terazocin plus the internal standard, prazocin hydrochloride, were extracted from alkalified plasma with tert-butylmethyl ether, back-extracted into 0.05% phosphoric acid. Fifty ${\mu}l-portions$ of extract were injected onto a octadecylsilane column and eluted with a mixture of acetonitrile, water and triethylamine (30 : 70 : 0.1 v/v, adjusted to pH 5.0 with dilute phosphoric acid) at a flow rate of 1.0 ml/min. The fluorescence intensity of column eluents was monitored at excitation wavelength of 250 nm and emission wavelength of 370 nm. No interference peaks were observed. The practical limit of quantitation was 5 ng/ml for terazocin. The average intraday and interday coefficients of variation were 4.15 and 3.54%, respectively. Also intraday and interday precisions over the range $5{\sim}60\;ng/ml$ were $0.49{\sim}2.92\;and\;0.38{\sim}5.12%$, respectively. The bioequivalence of two terazosin tablets, the $Hytrine^{\circledR}$ (Il Yang Pharmaceutical Co., Ltd.) and the $Teratonin^{\circledR}$ (Sam-A Pharmaceutical Co., Ltd.), was evaluated according to the guideline of Korea Food and Drug Administration (KFDA). Sixteen healthy male volunteers $(24.6{\pm}2.0\;years\;old)$ were divided into two groups and a randomized $2{\times}2$ cross-over study was employed. After one tablet containing 2 mg of terazosin was orally administered, blood was taken at predetermined time intervals and the concentration of terazosin in plasma was determined with a HPLC method using spectrofluorometric detector. AUC was calculated by the linear trapezoidal method. $C_{max}\;and\;T_{max}$ were compiled from the plasma drug concentration-time data. Analysis of variance (ANOVA) was utilized for the statistical analysis of the parameters. The results showed that the differences in $AUC_t,\;C_{max}\;and\;T_{max}$ between the two preparations were 0.21 %, 5.53% and 8.82%, respectively. The powers $(1-{\beta})\;for\;AUC_t,\;C_{max}\;and\;T_{max}$ were >99%, 97.49%, and 33.26%, respectively. Minimum detectable differences $({\Delta},\;%)\;at\;{\alpha}=0.1\;and\;1-{\beta}=0.8$ and the 90% confidence intervals were all less than ${\pm}20%$ except for $T_{max}.\;AUC_t\;and\;C_{max}$ met the criteria of KDFA for bioequivalence, indicating that $Teratonin^{circledR}$ tablets are bioequivalent to $Hytrine^{circledR}$ tablets.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.119.1-119
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• 2003

단체 급식의 증가와 더불어 편의식품을 선호하는 소비 경향에 맞추어 최소가공한 과일의 갈변저해를 위한 저해제를 탐색하였다. 실험에 사용한 과일은 배와 감으로 각각 박피하여 속심을 제거한 후 배는 8조각으로 절단하고 감은 1~2cm 두께로 slice 하였다. 저해제는 1% ascorbic acid, citric acid, NaCl, MgCl$_2$, CaCl$_2$, oxalic acid, EDTA, raffinose, salicylic acit, sporix를 사용하였다. 또한 열수 추출한 오약, 계피, 황기, 당기, 건칡, 진피, 천궁, 감초 등도 저해제로 사용하였다. 최소가공한 과일은 저해제에 3분간 침지한 후 물기를 제거하고 tray에 포장하여 실온에서 저장하면서 colorimeter를 이용하여 갈변도의 변화를 측정하였다. 갈변 정도를 나타내는 $\Delta$E 는 시간의 경과에 따라 점차 감소하는 경향을 보였으나 배의 경우 변화 정도가 크지 않았다. NaCl, MgCl$_2$, CaCl$_2$를 처리한 배의 갈변 정도가 가장 적었다. cysteine을 처리한 구에서는 황화합물 냄새가 났다. 또한 oxalic acid를 처리한 구에서는 연화가 빠르게 일어났으며 저장 시간이 경과함에 따라 수분이 용출되었다. 한약재는 자체 색으로 인해 배의 색변화를 증가시켰으며 이취가 발생했다. 또한 저장 시간이 경과함에 따라 건조가 빠르게 일어나 관능적으로도 좋지 않은 결과를 나타냈다. 감에서는 CaCl$_2$, MgCl$_2$를 처리한 구에서 색의 변화가 가장 적었으며 cysteine은 색변화는 적었으나 배의 경우과 같이 이취가 발생하였다. 한약제는 계피와 진피를 처리한 감에서 색의 변화를 저해하는 효과를 보였다.를 처리하였을 경우 당귀, 천문동을 처리한 구에서 효과를 보였다. oxalic acid는 갈변저해에는 효과적이었으나 시간이 경과함에 따라 수분의 용출이 증가하였으며 물성의 변화도 컸다. 또한 ZnCl$_2$를 처리한 구에서는 이취 발생과 수분 용출이 컸으며 색의 변화도 컸다.내었다. 고온 단시간 처리구의 경우 저온 장시간 처리구와는 달리 저장 1일 후부터 그 농도가 다소 상승되었다가 다시 감소는 경향을 보였다. 한편 열처리하여 냉각시킨 직후 및 저장1주 후 사과의 pH, 산도, 당도, 경도, 과육의 갈변도 등을 조사하였던 바 대조구 및 처리구간에 일부 항목에 있어서는 약간의 차이를 나타내었다. 대치할 수 있을 것이라고 사료된다. 수분함량은 기계적 검사보다 관능검사와 더욱 높은 상관관계를 나타냈다.내었다. 항균활성이 우수한 생약재를 농도별로 활성을 조사한 결과, 물 추출물과 10% Ethanol 추출물 모두 낮은 농도에서도 우수한 항균활성을 나타내었다.취와 함께 점질성 갈변물질이 생성되었다. 이와 같은 결과로 볼 때, BAAG의 처리는 BAAC의 경우보다 가격은 저렴하면서도 항균력은 우수한 천연 항균복합제재로써 농산물 식품원료에 적용하여 선도유지 기간을 연장할 수 있는 효과를 기대할 수 있었다. 과일 등의 포장제로서 이용할 가능성을 확인하였다.로 [-wh] 겹의문사는 복수 의미를 지닐 수 없 다. 그러면 단수 의미는 어떻게 생성되는가\ulcorner 본 논문에서는 표면적 형태에도 불구하고 [-wh]의미의 겹의문사는 병렬적 관계의 합성어가 아니라 내부구조를 지니지 않은 단순한 단어(minimal $X^{0}$ elements)로 가정한다. 즉, [+wh] 의미의 겹의문사는 동일한 구성요 소를 지닌 병렬적 합성어([$[W1]_{XO-}$ $[W1]_{XO}$ ]

• Food Science and Preservation
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• v.23 no.2
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• pp.166-173
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• 2016

This study aimed to evaluate the commercialized packaging status of tomato and paprika, and to investigate the effect of different packaging materials on the quality of tomato and paprika during storage. Packaging statuses were surveyed at a department store, wholesale market, and supermarket in Seoul, Korea. Materials used for packaging tomato and paprika were cartons, polypropylene (PP), low-density polyethylene (LDPE), polystyrene (PS), and polyvinyl chloride (PVC). Tomato and paprika were packaged by using corrugated boxes, Styrofoam trays, PP film, and PVC film. The weight loss and hardness of non-packaged tomato and paprika were significantly different after 48 hr to the initial values (p<0.05). Box-packaged tomatoes had the lowest pH values and showed significantly higher soluble solid contents (p<0.05). However, there were no significant differences in among other packaging materials. For paprika, the ${\Delta}E$ values of PVC wrapping were higher than those of other packagings. Hence, the results demonstrated that a corrugated box with PP film and PP film bags with four holes plus wire-tying were most able to maintain the overall qualities of tomato and paprika, respectively, during storage.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.8 no.2
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• pp.211-220
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• 1998

The stochiometric composition of $AgGaS_2$polycrystal source materials for the single crystal thin films were prepared from horizontal furnace. From the extrapolation method of X-ray diffraction patterns, it was found that the polycrystal $AgGaS_2$has tetragonal structure of which lattice constant $a_0\;and \;c_0$ were 5.756 $\AA$ and 10.305 $\AA$, respectively. $AgGaS_2$single crystal thin film was deposited on throughly etched GaAs(100) substrate from mixed crystal $AgGaS_2$by the Hot Wall Epitaxy (HWE) system. The source and substrate temperature were $590^{\circ}C$ and $440^{\circ}C$ respectively, and the growth rate of the single crystal thin films was about 0.5 $mu \textrm{m}$/h. The crystallinity of the grown single crystal thin films was investigated by the DCRC (double crystal X-ray diffraction rocking curve). The optical energy gaps were found to be 2.61 eV for $AgGaS_2$single crystal thin films at room temperature. The temperature dependence of the photocurrent peak energy is well explained by the Varshni equation, then the constants in the Varshni equation are given by${\Alpha};=;8.695{\times}10^{-4};eV/K,and;{\beta};=;332;K$. from the photocurrent spectra by illumination of polarized light of the $AgGaS_2$single crystal thin film, we have found that crystal field splitting $\Delta$Cr was 0.28 eV at 20 K. From the PL spectra at 20 K, the peaks corresponding to free and bound excitons and a broad emission band due to D-A pairs are identified. The binding energy of the free excitons are determined to be 0.2676 eV and 0.2430 eV and the dissociation energy of the bound excitons to be 0.4695 eV.

• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.930-937
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• 2016

This study investigated the quality characteristics, antioxidant activities, and retarding retrogradation of sponge cakes made with 0%, 1%, 3%, 5% and 7% pumpkin (Cucurbita moschata Duch.) leaf powder. Specific capacity significantly increased with the addition (0.33~0.38), but baking loss and dough yield were not significantly different (p<0.05). In color, there was a decrease in the L-value, a-value and b-value, but ${\Delta}E$ increased in proportion to the amount of pumpkin leaf powder. Moisture content increased in the 0~3% additions, from 27.90~31.68%, but decreased in 5% and 7% (22.37% and 28.15%, respectively). pH tended to decrease significantly according to the amount of pumpkin leaf powder (p<0.05). Hardness increased with the addition of pumpkin leaf powder, and pumpkin leaf groups presented higher springiness and cohesiveness than the control. Chewiness was not significantly differ (p<0.05). In retarding retrogradation, Avrami exponent (n) showed that addition of 5% (0.1329) had more retarding retrogradation effect than the control (0.4319), whereas time constant (1/k) showed both 3% (100.00) and 5% (70.42) addition had more effect than control (18.45). Total phenols and flavonoids content increased proportionate to the addition levels. ABTS radical scavenging activity tended to increase according to the level of pumpkin leaf powder. In sensory properties, 5% addition showed maximum color, and 3% addition had the highest scores in flavor, moistness, sweetness, chewiness and overall acceptability. These results suggested that pumpkin leaf was a good addition to improve the quality characteristics, health and sensory preferences. The most appropriate proportion to have the effect of retarding retrogradation in sponge cake is 3%.

• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.501-509
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• 2017

This study investigated the quality characteristics and antioxidant activities of gluten-free cookies containing teff flour. By substituting 0% (control), 25% (TF25), 50% (TF50), 75% (TF75), and 100% (TF100) of wheat flour with teff flour, five samples were produced. Baking loss rate was the highest in TF25 at 13.76% and the lowest in TF75 at 4.03%. Spread factor was significantly higher in cookies made with teff flour (83.00~85.00) than in the control (81.33) (p<0.05). There was no significant difference in density among the samples at 1.17~1.25 g/mL (p<0.05); however, pH significantly decreased at 6.42~6.04 (p<0.05). While the L-value and b-value significantly decreased with the amount of teff flour, the a-value significantly increased (p<0.05). The ${\Delta}E$ value was the highest in the control at 31.31 and the lowest in TF100 at 58.69. Hardness was the highest in the control at 42.04 N than in cookies containing teff flour. The content of polyphenols was the highest in TF100 at $3.37{\mu}g\;GAE/mg$ and the lowest in the control at $1.32{\mu}g\;GAE/mg$. The content of flavonoids was the highest in TF100 at $3.66{\mu}g\;QE/mg$ and the lowest in controls at $0.45{\mu}g\;QE/mg$. The value of DPPH $IC_{50}$ was the highest in the control at $3,723.00{\mu}g/mL$ and the lowest in TF 100 at $405.27{\mu}g/mL$. The value of ABTS $IC_{50}$ was the highest in the control at $1,822.32{\mu}g/mL$ and the lowest in TF100 at $529.30{\mu}g/mL$. In sensory evaluation, while control, TF75, and TF100 had a higher score in appearance at 5.52~5.60, all samples had no significant differences in flavor, sweetness, savory taste, chewiness, and overall acceptability (p<0.05). These results showed that the gluten-free cookies containing teff flour can improve the quality characteristics and antioxidant activities of a cookie. We concluded that gluten-free cookies containing 100% teff flour are desirable.