• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.476-481
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• 1997

For the effect of water-soluble degraded chitosan on the shelf-life of tofu, sterilized distilled water, 0.5% degraded chitosan, 0.5% fumaric acid and 0.5% lactic acid used as an tofu-immersion solutions were investigated by microbial counts, pH, and turbidity during the periods of storage at $4^{\circ}C$. After 2 weeks storage, total aerobic microbial counts in tap water and sterilized distilled water used as an immersion solution were $3.8\;{\times}\;10^8$ and $1.8\;{\times}\;10^8\;CFU/mL$, respectively. In 0.5% fumaric acid and 0.5% lactic acid immersion solutions, the microbial counts were around $10^7\;CFU/mL$ after 2 weeks while the microbial population in 0.5% water-soluble degraded chitosan were, however, $1.6\;{\times}\;10^5\;CFU/mL$ after 2 weeks and $1.7{\times}10^7\;CFU/mL$ after 3 weeks. The lag phase of initial contaminated microbes in 0.5% degraded chitosan solution was longer than those of other treatments. The addition of 0.5% fumaric acid and 0.5% lactic acid decreased the initial pH to pH 5.0, while those of tap water, sterilized distilled water and 0.5% degraded chitosan stabilized the immersion solution at around pH 7.2. All initial pH values were decreased during storage and then slowly increased as storage time was increased. The turbidities in all treatments were increased during storage, but the addition of 0.5% degraded chitosan showed the lowest change, compared to other treatments, showing that the water-soluble degraded chitosan has a good antimicrobial effect and has a potential use to extend the shelf-life of tofu product.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.10a
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• pp.114-116
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• 2000

원양에서 어획한 외양성 미이용 대형오징어류(체장이 십수m가 되는 페루산 또는 멕시코산 등)는 잠재 자원량이 대단히 많아서 수억톤 이상으로 추정하고 있다. 하지만 이들 오징어는 종특성상 가공적성이 떨어지는 즉, 겔화가 잘되지 않아서 연제품화하기가 어려운 것으로 알려져 있으나, Lee등(1996)은 연안산 오징어를 이용하여 단백질분해효소의 활성억제와 단백질의 유실억제 방법을 활용하여 외양산 오징어의 겔화 가능성을 조사하였으며, 또한, 이등(1999)은 이들 외양산 오징어의 겔화 정도를 수분함량에 따라서 조사하였으며 또한 이들을 기존의 명태 연육과의 혼합가능성 또한 보고한 예가 있다. (중략)

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.8
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• pp.1022-1030
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• 2007

For the improvement on the quality and functionality of red tanner crab cooking drip, the preparation of hydrolysates from red crab cooking drip using commercial enzymes (Alcalase, Flavourzyme, Neutrase and Protamex) was attempted and its taste, nutritional and functional characteristics were also investigated. According to the results of heavy metal contents and proximate composition, red tanner crab cooking drip (RTCCD) could be used as a food resource. From the results of the trichloroacetic acid soluble index (TSI), angiotensin I converting enzyme (ACE) inhibiting activity and antioxidative activity, RTCCD hydrolysates incubated with Alcalase for 2 hrs was superior to the other one-step hydrolysates. There were no differences in the ACE inhibiting activity and antioxidative activity between one-step hydrolysates, which was incubated with Alcalase for 2 hrs, and two-step hydrolysates sequentially incubated with Alcalase and other enzymes. Alcalase-treated hydrolysates was similar in proximate composition and Hunter color value, while high in free amino acid content compared with crab cooking drip. Total amino acid content of Alcalase-treated hydrolysates was 11.9 g/100 mL and the major amino acids were glutamic acid (10.2%), proline (10.1%) and glycine (10.7%).

• The Journal of the Petrological Society of Korea
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• v.23 no.4
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• pp.337-349
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• 2014

We measured rare earth element and Zr concentrations of USGS granite standard material GSP-2 and GSJ granite standard material JG-1a to clarify the effect of zircon during rare earth element analysis using ICP-MS. We also measured rare-earth element and zirconium (Zr) contents of zircon from granite by acid-digestion methods using conventional teflon vial and pressure-bomb. The results show that acid-digestion using teflon vial dissolved ca. 50% of zircon compared to pressure-bomb method. The Zr contents of JG-1a and GSP-2 gave ca 50% of reference value. However, rare-earth element abundance of JG-1a and GSP-2 were similar to those of reference values. This suggests that the decomposition degree of zircon might give a negligible effect on a petrological and geochemical interpretation using chondritenormalized REE pattern.

• Journal of Sericultural and Entomological Science
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• v.45 no.1
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• pp.46-57
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• 2003

This study was carried out to investigate the characteristics of the soluble sericins after degumming and after hydrolysis of insoluble sericin with various enzymes. Especially, the hydrolysis characteristics were examined in terms of molecular weight of the soluble sericin. Amino acid composition and molecular weight characteristics of the soluble sericins were also studied. When the insoluble sericin was hydrolyzed with kojizyme and flavourzyme, the solubility was highest at pH 7 and 50$^{\circ}C$. On the other hand, in the cases of protamex and alcalase, the highest solubility was obtained at 60$^{\circ}C$. In these cases, solubility increased with pH. In enzymatic hydrolysis, the solubility was increased with concentration of enzymes until 4 hours. After then, a slight difference was found along with treatment times. In enzymatic hydrolysis, the absorbance of the soluble sericin was increased with concentration of enzymes and treatment times. Average degree of polymerization was decreased with treatment time and concentration. The amino acid compositions were similar in low(low molecular weight by degumming) and high (high molecular weight by degumming). Those of PK (soluble sericin hydrolyzed with kojizyme), PP (soluble sericin hydrolyzed with protamex), and PA(soluble sericin hydrolyzed with alcalase) were similar to each other. Serine and tyrosine compositions were higher in low and high than those of PK, PP, and PA. However proline was absent in low and high. Molecular weights of the various sericins became higher as KP>high>PP>low>PA and those of KP and PA were 9,800 and 905 respectively.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.603-610
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• 2001

The quality characteristics of soy yogurt prepared with different proteolytic enzymes and starter culture were evaluated. In order to facilitate the growth of lactic acid bacteria and subsequent production of lactic acid, soy protein isolate(SPI) was hydrolyzed using three kinds of proteases; one extracted from Aspergillus oryzae, bromelain and ${\alpha}-chymotrypsin$. The cultural systems employed thereafter for lactic fermentations were: 1) Bifidobacterium bifidum, 2) B. bifidum and Lactobacillus acidophilus, 3) B. bifidum and Lactobacillus bulgaricus. In soy yogurt, pH was more decreased by mixed culture method than single culture method with the accumulation of lactic acid. Viable cells of lactic acid bacteria in soy yogurts were measured $10^8$ CFU/g by the single culture method while $10^9$ CFU/g by the mixed culture method except ${\alpha}-chymotrypsin$ treatment. The amount of free amino acids in soy yogurts were substaintially increased by enzyme treatment. Viscosity was decreased by enzyme treatment, resulting in higher viscosity by ${\alpha}-chymotrypsin$ treatment. Water holding capacity was found to be higher in the single culture method in case of enzyme treatment. Among the various volatile flavor components isolated and identified after enzyme hydrolysis, acetaldehyde, ethanol, diacetyl, butyl alcohol contents tended to increase by lactic fermentation.

• Proceedings of the Korea Water Resources Association Conference
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• 2022.05a
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• pp.256-256
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• 2022

레이놀즈 분해법은 유속을 비롯한 변수를 평균 성분과 변동 성분으로 분해하는 분석 방법으로, 난류 분석의 기본이 되는 방법이다. 그러나 유체 내에 장애물이 존재할 경우, 흐름에 큰 와류가 존재하여 난류 변동 성분과 구분되는 고유 구조가 형성되는데, 이러한 경우에 레이놀즈 분해법을 적용하면 고유 구조의 변동 성분이 난류로 처리되어 난류 강도가 과다하게 책정될 수 있다는 한계점이 있다. 이에 대한 대안으로 제안된 것이, 변수를 평균 성분, 파동 성분, 변동 성분으로 분해하는 삼중 분해법이다. 삼중 분해법은 흐름 내의 고유 구조를 추출하는 것을 가능하게 하여 다양한 연구에서 사용되어왔다. 삼중 분해법을 구현하기 위해 이용되는 방법론 중 하나로, 공분산 행렬을 이용하여 유속장을 분해하는 방법인 적합 직교 분해법이 많이 사용된다. 본 연구에서는 원기둥 후류에 적합 직교 분해법을 사용하여 삼중 분해법을 시행하고, 후류의 흐름 구조를 분석하는 것을 목표로 하였다. 영상 유속계를 사용하여 실험을 통해 원기둥 후류의 수평 유속장을 측정하였고, 측정 자료에 적합 직교 분해법을 적용한 결과, 첫 두 모드에서 큰 규모의 와류가 파동 형태로 전파되는 것이 관찰되어 고유 구조의 존재를 확인할 수 있었다. 해당 성분을 삼중 분해법의 파동 성분으로 상정하였고, 푸리에 분석을 적용한 결과에서도 원기둥 후류의 고유 진동수가 뚜렷하게 나타나는 것을 확인하였다. 또한, 원기둥 후류의 에너지 전달 구조를 확인하기 위하여 에너지 방정식에 삼중 분해법을 적용하여 식을 유도하고, 실험 자료로부터 각 항을 계산하여 비교해보았다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.5 no.1
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• pp.75-80
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• 1976

The development of protein utilization with keratin(cattle hair and human hair) have heen investigated. The include a) conditioning of hydrolysis of keratin, b) isolation of crude protein, c) pepsin HCl digestibility of isolated protein, d) the amino acid composition of isolated protein and amino acid concentrate. The results are obtained as follow ; 1. Human hair and cattle hair were softened and hydrolysed with hot dilute alkali(especially 1% NaOH) 2. Crude protein were isolated from hydrolysed keratin by means of different solubility and isoelectric point. 3. The protein isolated was of good quality on the point of color, protein content and pepsin digestibility. 4. The amino acid concentrate obtained by acids processing was of good quality on the point of color, taste and amino acid composition.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.2
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• pp.215-221
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• 1993

This study aims to construct the conditions of thermal hydrolysis (40, 45, 5$0^{\circ}C$) of koji for the purpose of rapid soy sauce fermentation. Koji hydrolysate was stable for fermentation, when koji hydrolyzed at 4$0^{\circ}C$ with 12% NaCl or at 45$^{\circ}C$ with 8% NaCl. The highest extracted total nitrogen was 1.75%, when the salt level was 9% and at 45$^{\circ}C$. The amount of reducing sugar was 7.2% and that of formol nitrogen was 0.9% when NaCl concentration was 12% and at 45$^{\circ}C$. The viscosity of koji hydrolyzate was in good condition with 15% NaCl and at 45$^{\circ}C$ until after 12days. On the other hands, free amino acid extracted from koji hydrolyzates showed the highest levels of 3268mg% at 45$^{\circ}C$. Free amino acids consisted of glutamic acid, leucine, arginine, aspartic acid, lysine, valine and phenylalanine which dominated 50% of total amino acids.

• Mineral and Industry
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• v.23
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• pp.26-31
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• 2010

희토류 정광으로부터 첨단산업 원료소재로 수요가 급증하고 있는 고순도 희토류 소재를 제조하기 위한 가장 첫 공정은 침출공정이다. 즉, 희토류 정광으로부터 원소별 희토류 성분을 분리하기 위해서는 용액상태로 전환이 필요한데, 이때 일반적인 산 및 알카리 용액에는 희토류 성분은 침출이 되지 않으므로 강산 또는 강 알카리 조건에서 희토류 정광을 침출 가능한 형태로 변환 시켜주는 분해공정이 선행되며 이후 산 침출에 의해 희토류 성분을 침출하게 된다. 본 고에서는 대표적인 희토류 광물인 모나자이트와 바스트나사이트, 그리고 이 광물의 혼합물 형태로 생산되는 혼합광물에 대한 분해 및 침출공정을 소개하고자 한다.