• Journal of the Korean Ceramic Society
• /
• v.39 no.5
• /
• pp.438-445
• /
• 2002

In this study, the glass frit of $PbO-TiO-2-SiO_2-BaO-ZnO-Al_2O-3-CaO-B_2O_3-Bi_2O_3-MgO$ system was manufactured. The glass was melted at $1,400{\circ}C$, quenched and attrition-milled. The glass frit powder was pressed and fired for 2h at the range of $750~1,000{\circ}C$. The crystallization of glass frit began at about $750{\circ}$ and at low temperature, the main crystal phases were hexagonal celsian($BaAl_2Si_2O_8$) and alumina. As the firing temperature increased, the crystal phases of monoclinic celsian, zinc aluminate, zinc silicate, calcium titanium silicate and titania appeared. And the increase of firing temperature led to transformation of hexagonal celsian to monoclinic. The only glass frit containing 15wt% PbO had the crystal phase of solid solution of $PbTiO_3-CaTiO_3$. At the frequency of 1 MHz, the dielectric constant of glass frit crystallized was in the range of 11~16 and the dielectric loss less than 0.020. But the glass frit containing 15wt% PbO had the dielectric constant of 17~26 and loss of 0.010~0.015 because of crystal phase of solid solution of $PbTiO_3-CaTiO_3$.

• Preventive Nutrition and Food Science
• /
• v.17 no.1
• /
• pp.36-45
• /
• 2012

To produce novel cheese-like fermented soybean, the solid-state fermentation of roasted soybean flour (RSF) was performed using 1.0% inoculum Bacillus subtilis HA and Lactobacillus plantarum, with the initial 60% substrate moisture for 10 hr at $42^{\circ}$, resulting in pH 6.5, 0.82% acidity, 3.5% mucilage, 14.3 unit/g protease activity, 7.6 unit/g fibrinolytic activity, 216 mg% tyrosine content and $1.7{\times}10^{10}$ CFU/g of viable cell counts. After the second lactic acid fermentation with 10~30% skim milk powder, the fermented RSF resulted in an increase in acidity with 1.64~1.99%, tyrosine content with 246~308 mg% and protease activity in the range of 5.2~17.5 unit/g and 0.966 water activity. Viable cell counts as probiotics indicated $1.6{\times}10^8$ CFU/g of B. subtilis and $7.3{\times}10^{10}$ CFU/g of L. plantarum. The firmness of the first fermented RSF with 2,491 $g{\cdot}{\o}mm^{-1}$ greatly decreased to 1,533 $g{\cdot}{\o}mm^{-1}$ in the second fermented RSF, although firmness was slightly increased by adding a higher content of skim milk. The consistency of the second fermented RSF also decreased greatly from 55,640 to 3,264~ 3,998 in the presence of 10~30% skim milk. The effective hydrolysis of soy protein and skim milk protein in the fermented RSF was confirmed. Thus, the second fermented RSF with a sour taste and flavor showed similar textural properties to commercial soft cheese.

• Korean journal of food and cookery science
• /
• v.26 no.2
• /
• pp.146-154
• /
• 2010

The objective of this study was to improve the Dasik through the addition of sugar alcohol(xylitol, mannitol, sorbitol, erythritol) and agar during the production of Dasik in order to complement the texture of Dasik. Dasik sample were prepared, and the sensory quality and physical characteristics of the samples were compared and the antibacterial characteristics of green tea Dasik containing sugar alcohol against oral bacteria were also examined. The results are summarized as follows. The moisture content of green tea containing sugar alcohol to improve the physical properties was over 30%. The water activity of the agar-added Dasik was higher than that of the control group. The pH was significantly higher for both the experimental group and the control group. The color L value was the brightest at 59.21 for FAOG, while the a value was the lowest for SG, and the b value was the highest for MG. In the texture analysis, the hardness of the control group was the highest at $5181.04\;g/cm^2$ for SSG. The cohesiveness was the highest at 0.16% for SG and the chewiness was the highest at 182.12 g for MG, while the lowest cohesiveness was determined to be 43.73 g for EG. As for the adhesiveness, the agar, sugar alcohol-added groups were overall negative (-) while SG was found to have the lowest negative value at -39.25 g. In the sensory evaluation, the control XYG group scored the highest in moistness, adhesiveness, chewiness, and overall acceptance. In addition, all groups except SSG exhibited antibacterial characteristics against P. bivia. In conclusion, Dasik with added agar was shown to complement the texture of Dasik due to the added sugar alcohol.

• Journal of the East Asian Society of Dietary Life
• /
• v.15 no.4
• /
• pp.437-443
• /
• 2005

Quality characteristic of Kipfel cookies with 0, 20, 40 and $60\%$ of freeze dried chitosan-chungkukjang(CC), which was fermented for 24 hours at $40^{\circ}C$ with steamed soybean added with $0.25\%$ of chitosan(MW 2,025 kDa) powder and inoculated $2\%$ of Bacillus lichenifomis, were investigated Bulk density was higher in the CC cookie, but there were no difference among the CC cookies. While hardness was decreased, brittleness and springiness were increased in the higher ratio of CC, but no significant difference was observed in cohesiveness and gumminess. According to increasing the CC ratio, L$\ast$ values and hue angle were decreased from 62.69 and 96.71 to 44.41 and 69.30, respectively. While a$\ast$ values were increased from -1.94 to 4.95, and no changes were observed in b$\ast$ values. Glucosamine content was $27.34 mg\%$ in the control cookie, $40{\~}93.75 mg\%$ in the CC cookies. Antioxidant activity of the CC cookies were higher than the control. The activity of the control cookie was decreased during storage, while it was maintained in CC cookies. There were no differences in the sour, sweet and savory taste. Off-flavor did not detected in the $0{\~}40\%$ CC cookies, but the chungkukjang odor was slightly detected in the $60\%$ CC cookie. The $20{\~}40\%$ CC cookies did not affect on native odor of Kipfel cookie. Color acceptability also did not affect by addition of CC $20{\~}40\%$ but it was lower in $60\%$ CC cookie. Overall acceptability was the best in the $20\%$ CC cookie.

• Korean Journal of Food Science and Technology
• /
• v.46 no.1
• /
• pp.73-78
• /
• 2014

This study investigated the nutritional components and physicochemical characteristics of Jerusalem artichoke. The moisture, crude protein, crude fat, crude ash and carbohydrate content of the Jerusalem artichoke were $5.06{\pm}0.08$, $8.30{\pm}0.26$, $0.70{\pm}0.16$, $5.04{\pm}0.03$, and 80.90%, respectively. The total sugar content of Jerusalem artichoke was $50.48{\pm}1.11$ mg/g, and the Hunter color space coordinates were $L=94.16{\pm}0.03$, $a=0.32{\pm}0.01$ and $b=0.30{\pm}0.01$. The water binding capacity and water activity of the Jerusalem artichoke were $4.06{\pm}0.16$ g/g and $0.245{\pm}0.005$, respectively. The total amino-acid content of the Jerusalem artichoke was $1.337{\times}10^4$ mg/kg, and essential amino acid was 2,737 mg/kg. The total free sugar of the Jerusalem artichoke was 4.12%. Linoleic acid (0.21%) was found to be a common fatty acid in the Jerusalem artichoke. Among the minerals, potassium (2,489 mg%) was found to be the most abundant in the Jerusalem artichoke. The total phenol and flavonoid contents were $3.06{\pm}0.07$ mg GAE/g and $1.89{\pm}0.03$ mg QE/g, respectively. The vitamin C content of the Jerusalem artichoke was $3.43{\pm}0.07$ mg%.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.5
• /
• pp.738-742
• /
• 2005

This study was designed to investigate the anti-dementia effects of acorn (Quercus acutissima CARR.) in brain of the mouse. Dementia model was induced by administration of scopolamin (30 mg/kg BW) Male ICR mouse $(30{\pm}2g\;BW)$ were fed basal diet (control group), and experimental diets (AP-5 and AP-10 groups) added $5\%\;and\;10\%$ of dried acorn powder to basal diet for 8 months. Acetylcholine content significantly increase in AP-5 and AP-10 groups ($4.2\%\;and\;11.3\%$, respectively) compared with control group. Acetylcholinesterase activities were significantly inhibited ($13.5\%\;and\;17.6\%$, respectively) in brain of AP-5 and AP-10 groups. Monoamine oxidase-B (MAO-B) activities were significantly inhibited ($10.0\%\;and\;12.7\%$, respectively) in brain of AP-S and AP-10 groups. These results suggest that acorn (Q. acutissima CARR.) may play an effective role in an attenuating various age-related changes such as dementia including learning and memory impairments in brain.

• Current Research on Agriculture and Life Sciences
• /
• v.4
• /
• pp.55-64
• /
• 1986

Polyphenol oxidase in japanese pear (Pyrus communis var. mansamkil) was isolated, partially purified and its some properties were investigated. Polyacrylamide disc gel electrophoresis indicated two bands with polyphenol oxidase activity in the extract from acetone dry powder of par flesh. These two polyphenol oxidases (PPO A and PPO B) were purified through acetone precipitation and diethylaminoethyl cellulose column chromatography. PPO A and B were purified 7.8 fold and 8.7 fold by the present procedure, respectively. The Rm values of partially purified PPO A and B were estimated to be 0.58 and 0.68, respectively. The optimum temp, and pH of PPO A activity were $33^{\circ}C$ and pH 7.0, while those of PPO B were $30^{\circ}C$ and pH 4.2, respectively. Two PPO were unstable over the temperature of $60^{\circ}C$. The substrate specificity of pear PPO showed high affinity toward o-diphenolic compounds, especially catechol in PPO A and chlorogenic acid in PPO B, but inactive toward m-diphenol, p-diphenol and monophenols. PPO A showed affinity toward the trihydroxyphenolic compound. $Zn^{{+}{+}}$ activated the PPO A activity but $Fe^{{+}{+}}$ inhibited PPO B activity, while $Fe^{{+}{+}}$ and $Zn^{{+}{+}}$ activated the PPO B activity, while $Fe^{{+}{+}}$ and $Zn^{{+}{+}}$ activated the PPO B activity but $K^+$, $Mg^{{+}{+}}$, $Ca^{{+}{+}}$ and $Hg^{{+}{+}}$ inhibited at 10mM concentration. $Cu^{{+}{+}}$ activated the enzyme action at low concentrations but inhibited at high concentration. Inhibition studies indicated that L-ascorbic acid, L-cysteine and thiourea were most potent. The Km values of PPO A and PPO B for catechol were 20mM and 14.3mM, respectively.

• Radiation Oncology Journal
• /
• v.12 no.3
• /
• pp.301-305
• /
• 1994

Purpose :. To investigate the effect of aqueous extract of Ganoderma lucidum(G.I.) on the surival of tumor cells in vitro and on the growth of tumors in vivo. Materials and Methods : Dried G.I. was made into powder, extracted with distilled water, filtered and diluted from a maximum concentration of 100 mg/ml in sequence. The cytotoxicity of G.I, in vitro was evaluated from its ability to reduce the clonogenicity of SCK tumor cells. For the tumor growth delay study, about $2{\times}10^5$$ of SCK tumor cells were subcutaneously inoculated in the legs of A/J mice. The first experimental group of mice were injected i.p. with 0.2ml of 250 mg/kg of G.I. from the first day after tomor inoculation for 10 days. The second experimental group of mice were injected i.p. with 0.2ml of 250 mg/kg of G.I. either once a day for 10 days or twice a day for 5 days beginining from the 7th day after tumor inoculation Results : 1. Cytotoxicity in vitro;survival fraction, as judged from the curve, at G.I. concentration of 0.5, 1,5, 10, 25, 50 and 100 mg/ml were 1.0, $0.74{\pm}0.03$, $0.18{\pm}0.03$, $0.15{\pm}0.02$, $0.006{\pm}0.002$, 0.015 and 0.0015, respectively. 2. Tumor growth delay in vivo; a) the time required for the mean tumor volume to grow to $1,000mm^3$ was 11 days in the control group and 14 days in the experimental group. b) the time required for tumor volume to increase 4 times was 11 days in the control group while it was 10.5 and 12 days in the groups injected with G.I. once a day and twice a day from the 7th day after tumor inoculation respectively. Conclusion : Aqueous extracts of G.I. showed a marked cytotoxicity on the SCK mammary cells in vitro. Tumor growth delay was statistically signiricant when G.I. in-jection was started soon after tumor inoculation, but it was not significant when injection was started after the tumors were firmly established.

• Food Science and Preservation
• /
• v.14 no.5
• /
• pp.557-563
• /
• 2007

This study was investigated quality characteristics of alcohol fermentation broths and by-produce produced from 4 type of brown rice varieties. The result showed that Daeanbyeo(A), Baekjinju(B) and Sulkyeong(C) produced the high alcohol content(9.5, 9.7 and 9.8%) by non-steamed alcohol fermentation period whereas the Goami(D) gave poor content(3.5%). In addition, the effect of total free sugar content were examined for non-steamed alcohol fermentation period. Among these 4 type, 244.2 mg% showed the highest contents in the Goami(D). The steamed alcohol fermentation showed higher sugar content in overall with slight difference between the various brown rice. The total dietary fiber content variation according to the alcohol fermentation methods in non-steamed and steamed periods came up with the highest content in the Sulkyeong(C) fellowed by Baekjinju(B), Daeanbyeo(A), and Goami(D). The total free amino acid content by alcohol fermentation methods timed out to show the highest content in non-steamed Goami by-product followed by Goami powder steamed Goami by-product Although, the above result revealed the lowest alcohol fermentation efficiency in non-steamed Goami, but it had the highest by-product utilizing capacity. Therefore, Goami(D) was the lowest alcohol yield in alcohol fermentation treated with non-steam among groups, but Goami by-products of the Goami had the various nutritional constitutes including starch, dietary fibers and free amino acids, which can be suggested to be used as various functional food ingredient.

• Journal of the East Asian Society of Dietary Life
• /
• v.13 no.2
• /
• pp.136-144
• /
• 2003

This study was conducted to investigate the effect of 0.5% calcium lactate(CaL) on the fermentation of dough and quality and shelf-life of bread. Calcium lactates(CaL-A and CaL-P) were prepared from ash of black snail which contained shell and tissue together(ABS) and powder of the snail(PSB). pH of dough with the CaLs were higher than that of the control md, volume of the dough, loaf volume of bread were lower than those of the control products. But the volumes were almost the same when the pH of the dough were adjusted to pH 5.5. Mean calcium contents of treated bread (39.36~49.70 mg/100 g) were higher than that of control products(13.43 mg/100 g). There was no difference in Hunter $L^{*}$, $a^{*}$, $b^{*}$ values between the control and the treated group. Hardness and gumminess of CaL-A treated bread were the highest, but springiness and cohesiveness were the lowest. All the attributes showed no difference in case of pH adjustment(pH 5.5). The smaller pore and larger air cell with rough surface were observed in the CaL treated bread by SEM analysis. Sensory scores of CaL treated bread showed relatively lower values than those of the control products, but the scores increased by pH adjustment. The shelf-life of bread with CaL-P and CaL-A at 2$0^{\circ}C$ were 4 and 3 days, respectively, while that of the control group 1 day.day.y.