• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.4
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• pp.557-563
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• 2014

This study was conducted to evaluate the effects of physical treatments on the antigenicity of gliadin in strong wheat flour. Strong wheat flour was treated with an autoclave (5, 10, 30, 50 min), a microwave (1, 5, 10 min), or both (10, 30, 50 min/ 5, 10 min), followed by SDS-PAGE, immunoblotting, and Ci-ELISA using anti-gliadin IgG. The results indicated that the binding ability of IgG to gliadin in strong wheat flour slightly decreased after autoclaving or autoclaving/microwaving. In particular, the binding ability was reduced to about 87% after autoclaving for 50 min and to 89% after autoclaving/microwaving (50/5 min). In addition, gliadin bands in the 50 min autoclaved group disappeared in both SDS-PAGE and immunoblotting. On the other hand, the antigenicity of gliadin was unaffected by microwaving alone. In conclusion, the results of this study suggest that autoclaving may reduce the antigenicity of gliadin in strong wheat flour.

• Journal of Animal Science and Technology
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• v.49 no.1
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• pp.129-136
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• 2007

This study was performed to determine the protein profiles using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and Angiotensin-I-converting enzyme(ACE) inhibitory activity (IC50) as affected by the various meat cuts, digestion times with pepsin. Hydrolysates having the protein concentration of 10 ug/mL had approximately 36∼39% ACE inhibitory activities, regardless of meat cut and digestion time. Protein concentration and ACE inhibitory activity of the diluted hydrolysate increased after 1-hr digestion. In original hydrolysates, ACE inhibitory activities of loin had higher than those of round (P<0.05). In addition, non-heated hydrolysates had higher ACE inhibitory activities than heated counterparts. When myosin B was digested by pepsin more than 1 hr, improved ACE inhibitory activities were observed as compared to the non-digested control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.647-654
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• 2000

Response surface methodology (RSM) was used for monitoring the changes in browning reaction and organoleptic quality of roasted Polygonatum roots under various of roasting conditions. Total free sugar decreased up to 13$0^{\circ}C$, but increased above 13 $0^{\circ}C$. The amounts of total free amino acids decreased in proportional to the roasting temperature and time. Theronine, glycine and serine decreased by about 91~94% under the roasting conditions. Browning color intensity of water extracts increased with the roasting time up to around 18 min, but decreased over 18 min. The optimum conditions based on overall palatability of the roasted Polygonatum roots were 13$0^{\circ}C$ and 15 to 25 min. Organoleptic qualities of the roasted samples showed higher correlations with the changes in free amino acids.

• Korean Journal of Food Science and Technology
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• v.19 no.6
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• pp.556-560
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• 1987

In this study, silicone oil was added into soybean oil in order to investigate its effect on acid value (AV), carbonyl value (COV), TBA value, fatty acid composition and color intensity of soybean oil during frying at $170^{\circ}C$. It was found that the AV, COV and TBA value were significantly decreased as the concentration of silicone oil increased from 0 to 5 ppm in soybean oil after frying for 7 hours. The color intensity was also decreased by 26% of color of 7 hours-heated soybean oil without silicone oil addition. Little changes in fatty arid composition was measured between the samples after 7 hours frying. From the overall result of this study, addition of silicone oil by 1 ppm was recommended for effective reduction of rancidity development of soybean oil ing frying.

• Proceedings of the Korea Institute of Fire Science and Engineering Conference
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• 2013.04a
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• pp.77-77
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• 2013

최근의 산업활동에서는 신규 원료 개발과 생산 효율성을 높이기 위하여 분체 공정이 증가하고 있는데, 미세 분진의 취급으로 분진운의 형성과 착화가 용이해지므로 분진폭발이나 화재 위험성이 증가하고 있다. 분진을 안전하게 사용하고 저장, 취급하기 위해서는 착화 전의 위험성 지표로서 최저발화온도(MIT ; Minimum Ignition Temperature)를 사전에 파악해 두는 것이 중요하다. 분진농도의 발화온도는 장치 내의 발화위험성이나 분진 취급 공정의 사고예방대책 관리를 위한 실용적 관점에서 중요하게 활용되는 폭발특성값이다. 또한 분진의 발화온도는 분진농도에 의존하며 농도변화에 따른 가장 낮은 온도를 MIT라고 한다. 본 연구에서는 화재폭발사고 빈도가 줄지 않고 있는 Mg 및 Mg-Al합금(60:40 wt%, 50:50 wt%, 40:60 wt%)을 대상으로 조성비율에 따른 최저발화온도를 실험적으로 조사하였다. Mg 및 Mg-Al(60:40 wt%), Mg-Al(50:50 wt%), Mg-Al(40:60 wt%) 시료의 평균입경은 142, 160, 151, $152{\mu}m$이다. MIT실험장치는 IEC 61241-2-1(Methods for Determining the Minimum Ignition Temperatures of Dust, 1994)에 준거하여 제작하여 사용하였다. 실험장치는 가열로, 분진운 시료홀더, 온도조절장치, 압축공기 제어장치 등으로 구성되어 있다. 구체적인 실험방법은 시험분진를 분진홀더에 장착하고 0.5 bar의 압축공기를 0.3 sec 동안 사용하여 일정 온도로 가열된 로의 내부로 분진운을 부유시킬 때에 분진운이 발화하여 가열로 하단부의 개방구에까지 화염이 전파하는지를 디지털비데오카메라로 기록, 평가하여 발화 유무를 판정하였다. Mg합금에 대한 MIT를 측정한 결과 $740^{\circ}C$가 얻어졌으며, Mg-Al(60:40 wt%)의 MIT는 $820^{\circ}C$로 조사되었다. 그러나 Mg-Al(50:50 wt%) 및 Mg-Al(40:60 wt%)에 대해서는 최대 가열로의 설정온도를 $890^{\circ}C$까지로 하여 농도를 변화시키면서 조사하였으나 발화가 일어나지 않았다. 문헌에 따르면 Mg입자 표면의 산화피막은 다공성으로 일정 온도에서 산화반응이 시간에 따라 직선적으로 증가하는데 반하여, Al의 산화피막은 보호 작용을 하여 일정 온도에서 산화반응속도가 표면과 내부의 농도 기울기에 의한 확산속도에 의존한다고 보고하고 있다. 본 연구결과를 토대로 Mg-Al합금의 발화특성을 고찰해 보면, Mg-Al합금에서 자기 전파성이 작은 Al성분의 증가는 착화지연이 증가하여 연소성이 감소하여 최저발화온도의 증가로 이어지는 것으로 추정되었다. 또한 발화온도는 주어진 조건의 온도장에서 분진이 존재하는 시간 길이에 따라 변화하므로, 발화온도를 실험적으로 측정하는 경우에는 측정장치나 방법에 따라 달라지므로 사업장의 현장에 발화온도를 적용하는 경우에는 장치 내의 분진의 존재시간을 고려할 필요가 있다.

• Journal of Food Hygiene and Safety
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• v.32 no.3
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• pp.217-221
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• 2017

The ptaquiloside is a carcinogenic compound from bracken fern (Pteridium aquilinum L). This study was to evaluate the content of ptaquiloside in bracken fern by various processing methods. The processing methods were heated and immersed time, water exchange number, and so on. Akali hydrolysis and solvent fractionation of ptaquiloside in bracken fern leads to the non-toxic and chemically stable pterosin B. The contents of pterosin B was analyzed by UPLC-MS/MS on mobile phase 3 mM ammonium acetate and methanol. The contents of total pterosin B in non-processing bracken fern in water extraction was 81.0 mg/kg and toxic ptaquiloside of them was 46.4 mg/kg. The heating time of 5 minutes removed 60% about the contents of pterosin B in the bracken fern, and two-thirds of them were already non-toxic pterosin B, namely were not transfered from ptaquiloside. Additional immersed time (12h), the pterosin B in bracken fern was 10 mg/kg, it was removed 87.6% and once every hour, water exchange times were removed 99.5% in comparison with them of untreated bracken fern and two-thirds of them were non-toxic pterosin B. To remove of ptaquiloside in bracken fern, heat, immersion, and water exchange times shall be carried out simultaneously.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.6
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• pp.1074-1079
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• 1996

Physicochemical characteristics of pigment separated from cockle shell were studied. Pigment on the cockle shell was peeled with distilled water, and soaked in 4% TCA solution for 30 minutes and filtered. Filtrate was washed 3 times with distilled water and Iyophilized. Dried pigment was dissolved with 2N NaOH solution and preparative TLC with 2N NaOH : acetone(1 : 1). UV/vis spectrum of pigment separated from cockle shell and melanin as standard was same one peak at UV area and λ$_{max}$was 226nm. Dissolved property of pigment was same as that of melanin. Pigment was not ommochrome but like melanin, because it was insoluble in formic acid, whitening in $H_2O_2, $ and pattern of UV-spectrum was same as melanin. Pigment separated from cockle shell was stable at high temperatures. In thermal treatment at $70^{\circ}C, $ $80^{\circ}C, $ $90^{\circ}C$ and $100^{\circ}C$ for 8 hours, retention ratio of pigment separated from cockle shell were 95.0%, 93.3%, 90.8% and 87.6%, respectively.

• Korean journal of food and cookery science
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• v.15 no.5
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• pp.483-489
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• 1999

In order to study effects of herbs on the changes of the taste compounds, color and sensory evaluation of soup stock. The crude protein, free amino acids and nucleotide contents in brisket soup stock were investigated by use of semimicro-kjeldahl method and HPLC. In addition, color measurement and sensory evaluation were investigated. Generally, The crude protein, free amino acids and nucleotides contents in various soup stocks increased by heating time. The crude protein contents in the Go, Ca and A soup stocks increased much more than control soup stock. The free amino acids were the highest content in the Go$\_$5/ soup stock specially, arginine, alanine, glycine, threonine and glutamic acid. The free amino acid contents were lower in C$\_$5/ and O$\_$5/ soup stock than B$\_$5/ soup stock. 5'-IMP, inosine and hypoxanthine concentration in Go$\_$5/(33.4 mg%) soup stock showed highest value. But those in the C$\_$5/(5.8 mg%) and O/sun 5/(5.7 mg%) soup stocks were lower than that in the B$\_$5/ soup stock. From a sensory evaluation, the all of sensory score of samples was not significantly difference.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.9 no.6
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• pp.1754-1759
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• 2008

To produce plastic parts that have fine pattern through conventional injection molding, a lot of difficulties follow. Therefore, rapid heating and cooling methods are good candidates for manufacturing injection-molded parts with micro/nano patterns. In this study, we adopted the E-Mold patent technology. The mold for E-Mold technology has a separate heated core with micro heaters. It is very important to optimize the lay-out of the heaters in heated core because it influences both control and distribution of mold temperature. We developed a optimization method of heating line lay-out by using commercial softwares and compared the output with the experimental results. We used Pro-Engineer Wildfire 2.0 for the mold design, ICEMCFD for mesh generation, and FLUENT for heat transfer simulation. The simulation results showed the temperature profile from $60^{\circ}C$ to $120^{\circ}C$ or $180^{\circ}C$ during heating and cooling process which were compared with the injection molding experiments. We concluded that the simulation could well explain the experimental results. It was shown that the E-Mold optimization design for heater lay-out could be available through the simulation.

• Proceedings of the Korean Environmental Sciences Society Conference
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• 2001.11a
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• pp.149-150
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• 2001

질산, 인산, 불산을 페수처리한 슬러지를 가열함에 따라서 아파타이트 결정으로 발달하는 과정을 살펴보면 질산칼슘의 분해에 따라서 아파타이트가 생성되지만 HF는 분해되지 않고, 결정내에 잔류하고 있다는 것을 알 수가 있다. 따라서 $900^{\circ}C$에서 2시간 소성한 아파타이트를 물에 용출시킬 대 HF가 용출되어 나오므로 그 사용에 제한이 되고 있다. 이러한 현상을 방지하고, 양론적인 아파타이트를 제조하기 위하여 인산 이온을 흡착 시키고 $900^{\circ}C$에서 2시간 소성한 결과 불소이온은 대폭적으로 감소되었고, Ca/P의 몰비는 양론적인 1.67에 근접하였고, 이 조건에서 합성한 아파타이트는 중금속의 흡착, 인 및 COD의 흡착, 제거율이 우수하였다.