• Journal of Sericultural and Entomological Science
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• v.53 no.1
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• pp.50-54
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• 2015

Mulberry fruit is common to keep a frozen storage because of the very high water content. Because freezing-storing cost is generated before the processing or sales, farmers of mulberry fruit production are weighted in financial burden. In addition, mulberry fruit has difficulty in expanding consumption by made in the simple processed products like the mulberry jam, mulberry juice, mulberry enzyme, alcohol, etc. Recent, frozen fruits including frozen blueberries, frozen strawberries, frozen mango, frozen rich, frozen mulberry fruit has been started to sell in the large discount stores and convenience stores. However, there is restricted sales in only special place that have the frozen distribution facilities. So, for the income improvement and consumption promotion of mulberry farmers facing these difficult situations, we developed the processing method of semi-dried mulberry fruit using the vacuum freezing dryer. The frozen mulberry fruit which was stored below $-40^{\circ}C$ is to dry in a vacuum freeze dryer, at $30{\sim}35^{\circ}C$, 23 ~ 24 hours. Semi-dried mulberry fruit seperated respectively. It had soft texture, and maintained shape, size and flavor. In particular, semi-dried mulberry fruit can be stored at room temperature.

• Food Science and Preservation
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• v.31 no.3
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• pp.444-451
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• 2024

This study aimed to investigate the characteristics of protein hydrolysates derived from defatted egg yolk using various proteolytic enzymes and compare the antioxidant activity of the resulting hydrolysates. The defatted egg yolk powder was subjected to enzymatic hydrolysis using four different proteases (alcalase, bromelain, flavourzyme and neutrase), and the resulting hydrolysates were evaluated for their antioxidant properties. Through analysis of available amino group contents and sodium dodecyl sulfate-polyacrylamide gel electrophoresis, it was observed that the defatted egg yolk powder treated with alcalase, flavourzyme, and neutrase for 12 h exhibited a high degree of hydrolysis value. Based on the RC₅₀ values obtained from two different antioxidant analyses, all hydrolysates showed comparable antioxidant activity, except for the alcalase hydrolysate, which demonstrated notably higher scavenging activity against hydrogen peroxide than the other hydrolysates. These findings suggest the potential of protein hydrolysates from defatted egg yolk, a by-product of lecithin extraction, as natural antioxidants.

• Applied Biological Chemistry
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• v.38 no.2
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• pp.129-134
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• 1995

With a view to utilizing effectively fish skin wasted from marine manufactory, an extracted dover sole skin gelatin was fractionated by further ethanol fractional precipitation method, and then the functional and physicochemical properties for the modified gelatin were determined. Ethanol was added to the concentration of 30% in an extracted dover sole skin gelatin solution, and then the mixture was left to stand at $0^{\circ}C$ for 12 hours. Finally, the precipitates were dried by hot-air$(40^{\circ}C)$ blast. The yellowfin sole skin gelatin prepared by further ethanol fractional precipitation has 223.0 g in gel strength, $17.7^{\circ}C$ in the melting point, and $12.0^{\circ}C$ in the gelling point. The physicochemical properties of the ethanol treated fish skin gelatin were superior to those of fish skin gelatin prepared without ethanol adding, whereas inferior to those of animal skin gelatin. The functional properties of the ethanol treated fish skin gelatin were superior to those of fish skin gelatin prepared without ethanol adding, and were more similar to animal skin gelatin. It may be concluded, from these results, that the dover sole skin gelatin prepared by further ethanol fractional precipitation can be effectively utilized as a human food by improving the functional properties.

• Korean Journal of Food Science and Technology
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• v.45 no.4
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• pp.434-440
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• 2013

Functional properties of Cheonnyuncho fruit paste (CFP) were enhanced by fermentation, using Leuconostoc mesenteroides SM. The stability of CFP pigment was maintained and microorganisms in crude CFP were sterilized by heating at $80^{\circ}C$ for 30 min. The production of dextran in CFP was increased by increasing the fermentation time and sugar content, resulting in an increase of consistency. The CFP fermented with 20% sucrose contained 4.8% mucilage after fermentation for 2 days. In particular, the production of mucilage was greatly enhanced by fortification with 3% sodium citrate in CFP, resulting in mucilage production of 7%. In addition, the viscous modulus of fermented CFP showed a greater increase than that of the elastic modulus. Thus, it was concluded that CFP fermented by L. mesenteroides SM can be fortified with functional ingredients, such as mucilage and probiotics, with enhanced rheological properties. Therefore fermented CFP can be utilized as the functional ingredients for functional foods.

• Applied Biological Chemistry
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• v.36 no.2
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• pp.73-79
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• 1993

Apple pomace and soymilk residue which have 36.3% and 20.2% of neutral detergent fiber, respectively, were evaluated as potential dietary fiber supplement. Apple pomace showed strong functional properties as source of dietary fiber when Created with water, and n-hexane continually. The neutral detergent fiber content of treated apple pomace was 60.9% and holding capacities were 11.3g water/g and 2.01g fat/g. Canon exchange capacity was 65.0meq./100g. Soymilk residue showed good functional properties as source of dietary fiber when treated continually with water, n-hexane, acid and alkali. The neutral detergent fiber content of treated soymilk residue was 52.7% and holding capacities were 10.2g water/g and 1.52g fat/g. Canon exchange capacity was 63.7meq./100g. The color of treated dietary fiber sources were slightly shifted to darkness.

• Journal of agriculture & life science
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• v.45 no.2
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• pp.135-145
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• 2011

Recently, silk farming trends are changed from silk production to functional production because of a slump in only silk production. The 'Functional silk farming production promotion and assistant ACT', which has been enacted and effective since 2009, provides an environment to create the integrated functional sericulture production program. The purpose of this study is to derive the current industry status and the development strategy resulting in promoting and creating a new value-added industry. The main items to be improved in current sericulture industry are production infra and facilities, post-harvest storage technology, processing and marketing, sericulture farming products trading, exporting and merchandised promoting, farm management and farm income etc. Future sericulture industry should be focus on Mulberry production and Processing instead of silk farming only for a new valued added industry.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2023.04a
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• pp.4-4
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• 2023

다국적 제약회사에서 생산되는 제약화합물은 인간의 질병치료 뿐만 아니라 가축의 생산성을 향상시키는 물질으로도 활발하게 생산되는데 육우의 성장을 촉진하는 기능성 화합물들도 많이 있다. 북미에서 생산되는 소고기의 약 80%가 1번 이상의 성장촉진기술들이 활용되고 있다고 보고된다. 고기소로 생산되는 비육우에 적용되는 방법은 크게 피하 이식에 의해 혈류를 타고 성장을 촉진하는 17β-Estradiol과 합성 남성호르몬제인 Trenbolone acetate가 주로 활용되고, 비육후기 사료에 섞어서 급여하는 사료첨가제 형태인 β2-adrenergic agonist 같은 형태로 적용하게 된다. 근육을 성장하는 기술의 작용기전은 많은 선행연구에 의해 밝혀져 있는 반면 천연 알칼로이드 성분들의 기전은 밝혀진 것이 많지 않다. 한방제재들에서 많이 발견되는 알칼로이드 성분들은 생리활성 기능들을 가진 것으로 알려져 있지만, 생산, 수거, 가공, 추출 등의 공정에서 많은 비용이 발생하므로 비육우의 사료화 가능성은 아주 희박하다. 따라서 비용을 최소화 할 수 있는 후보재료를 검색중에 감자부산물을 확보하였고 기능성 물질의 추출과 사료첨가제 화 하여 비육우에 급여시험을 실시하였다. α-solanine과 α-chaconine은 감자의 잎, 과일 및 괴경에서 발견되는 글리코알칼로이드 화합물로, 쥐, 토끼, 닭과 같은 다양한 동물 모델에서 중독성을 가진 물질로 보고 되고 있다. 최근 연구에서는 비육우의 성능을 유도하는 데 사용되는 것으로 나타났다. 한우 송아지 3마리의 사태(Semimembranosus)와 등심(Longissimus Dorci)근육에서 추출된 근육위성 세포(BSC)에 다양한 수준의 α-solanine(control, 0.001, 0.01, 0.1, 1, 10μM)으로 처리해본 결과 근육관련 지표인 MHC2X과 β2-AR의 발현이 높게 나타난 것을 확인했다. 사료급여실험에서는 대조군에 비해 급여군의 등심단면적과 도체중이 향상되는 것을 확인하였다. 결과적으로 감자유래 농산부산물은 한우 비육우의 근육의 성장을 증가시키고, 그 작용기전은 β2-수용체에 작용하여 단백질 합성을 촉진시켜 근육을 축적시키는 것으로 확인하였다. 농산부산물을 이용한 기능성 사료개발은 최근 이슈가 되고 있는 축산분야 탄소저감을 개선할 수 있는 기술로 축산의 업사이클링 기술로 활용 가능하다.

• Monthly Duck's Village
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• s.50
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• pp.92-93
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• 2007

충북 진천에 위치한 주원산오리(대표 이우진.사진)는 닭고기 대표기업 하림에서 인수되면서 생산, 종오리, 도압, 가공, 유통, 판매에 이르기까지 오리전문계열업체로서 대한민국 오리 산업을 대표하는 기업으로 거듭나고 있다. 특히 주원산오리는 'TOP 1&1'이란 슬로건을 내걸고 오리고기 시장점유율 1위, 수익률 1위 달성을 목표로 하고 있다. 또 기능성 물질인 아스타잔틴(Astaxanthin)을 이용해 특허까지 획득한 '아스타오리'를 개발, 시장에서 차별화 전략을 구축하고 있다.

• Proceedings of the Korean Fiber Society Conference
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• 2003.04a
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• pp.425-426
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• 2003

산업의 발달과 생활수준의 향상으로 생활환경을 쾌적하게 하여 보다 나은 생활환경을 만들에 내는데 관심이 집중되고 있으며, 이와 관련된 의류용 섬유 분야에서는 미생물에 대한 저항성이나 악취, 땀냄새 등을 제거하는 섬유에 대한 관심이 높다. Calcium Hydroxyapatite(Ca$_{10}$(PO$_4$)$_{6}$(OH)$_2$, HAp)는 칼슘 포스페이트계 세라믹으로 우수한 생체친화력과 단백질 흡착능력을 지니고 있어, 골 대체용 재료나 단백질을 분리하는 크래마토그래피, 유전자 담채 둥에 이용된다.[1] (중략)략)

• Proceedings of the Korean Aquaculture Society Conference
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• 2006.05a
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• pp.107-108
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• 2006