• Korean Journal of Food Science and Technology
• /
• v.37 no.6
• /
• pp.873-881
• /
• 2005

This study was conducted to improve the properties of frozen dough foods (buns and noodles etc.) on the quality deterioration with microwave oven cooking. Microwave is a useful cooking method, but it quickly takes moisture from food surface and makes lowering food quality abruptly. For improvement of these problems, mixing doughs with addition of various additives of 34 types manufactured respectively; starches, modified starches, gums and emulsifiers etc. Each mixing dough produced in sheet type $(30{\times}30{\times}1mm)$ and steamed them, was quickly froze at $-70^{\circ}C$ and packed with polyethylene. Packed samples kept at $-20^{\circ}C$ for 48 hours. After they were steam or microwave treatment packed or non-packed with polyethylene, studied for improvement effects of quality as sensory evaluation and selected 6 type additives; modified starches (TA, ST), gums (AR, GA) and emulsifiers (E, S1) as improvement agent. Because moisture loss from microwave oven cooking leads to quality deterioration of frozen dough foods, additive, such as including starches, modified starch, gums, and emusifiers were added to improve dough properties. Amylogram, scanning electron microscopy, textural analysis, and differential scanning calorimetry revealed addition of additives improved textural properties including surface-hardening of frozen dough foods compared to the control.

• Food Science of Animal Resources
• /
• v.31 no.3
• /
• pp.469-476
• /
• 2011

This study was conducted to evaluate the functional effects of adding oyster shell powder on the quality properties and storage stability of emulsion-type pork sausages to substitute phosphates as a curing agent. Seven treatments were prepared: T1 (Control), T2 (0.3% STPP), T3 (1.5% NaCl), T4 (1.5% NaCl + 0.5% whey protein), T5 (1.5% NaCl + 0.5% whey protein + 0.15% oyster shell powder), T6 (1.5% NaCl + 0.5% whey protein + 0.3% oyster shell powder), and T7 (1.5% NaCl + 0.5% whey protein + 0.5% oyster shell powder). Significant differences were observed for ash in the proximal analysis. Adding 0.5% oyster shell powder significantly increased pH values when compared to the other treatments. Pork sausages with 0.3% oyster shell powder had significantly improved water holding capacity and cooking loss. Adding oyster shell powder (0.15, 0.3, and 0.5%) resulted in significantly higher hardness, cohesiveness, springiness, and chewiness values than those in the other treatments. No significant differences were observed among treatments during 14 d of cold storage at $4^{\circ}C$.

• The Korean Journal of Food And Nutrition
• /
• v.19 no.3
• /
• pp.243-253
• /
• 2006

This study was designed to investigate the feasibility of utilizing concentrates of sunmul(soybean curd whey), the waste by-product of soybean curd processing, as functional food ingredients. Sunmul was concentrated by nanofiltration fo11owing ultrafiltration and then freeze-dried. The oil adsorption capacity of the nanofiltraion(NF) powder(97.33g/100g) was similar to that of sunmul powder(94.17g/100g), but was lower than that of ISP(isolated soy protein). However, the water holding capacity of NF powder could not be determined because the NF powder completely dissolved in water. The protein solubilities of sunmul powder and ISP in distilled H$_{2}$O, 0.1M and 0.5M NaCl were lowest at pH 4.0 and increased at more acidic or alkaline conditions. However, the protein solubility of NF powder was at its minimum at pH 6.0 and increased at more acidic or alkaline conditions. Emulsifying activity indexes of NF powder in 4% and 6% solution were minimal at pH 4.0 and 6.0, respectively, which were 3 to 8 times lower than that of sunmul powder. The emulsion stability of 4% sunmul solution was lowest at pH 4.0, but that of NF powder was highest at pH 5.0 and decreased at more acidic or alkaline conditions at all concentrations of solution. The total free amino acid contents of protein in sunmul, and NF power were 99.07 and 2,110.10mg%, respectively, and NF powder exhibited especially high threonine content. Rapid viscosity analysis of dough with 1 to 5% added NF powder demonstrated that all of the peak and final viscosities decreased with increasing NF powder concentration compared to the control.

• Journal of Life Science
• /
• v.27 no.10
• /
• pp.1199-1206
• /
• 2017

The lymphotoxin ${\beta}$ receptor ($LT{\beta}R$), a member of the tumor necrosis factor receptor family, plays an important role in lymphoid tissue's architecture and organogenesis. We found that $LT{\beta}R$ stimulation induced changes in stress fibers (SFs) in fibroblastic reticular cells (FRCs). MLCK and ROCK play critical roles in the regulation of SF formation in cells. The present study was performed to investigate the antifibrotic effects on SF regulation of $LT{\beta}R$ signaling, with a focus on MLCK inhibition. The effect of $LT{\beta}R$ on the SF change was analyzed using immunoblot and fluorescence assays and agonistic $anti-LT{\beta}R$ antibody-treated FRCs. In addition, we checked the level of Rho-guanosine diphosphate (GDP)/guanosine triphosphate (GTP) exchange activity with FRC lysate. Phospho-ezrin proteins acting as membrane-cytoskeleton linkers completely de-phosphorylated in agonistic $anti-LT{\beta}R$ antibody-treated FRCs. The actin bundles rearranged into SFs, where phospho-myosin light chain (p-MLC) co-localized in FRCs. ML7-treated FRCs completely blocked SFs and showed retraction and shrinkage processes comparable to those observed in agonistic $anti-LT{\beta}R$ antibody-treated cells. Inhibition of ROCK activity induced changes in the actin cytoskeleton organization; however, some SFs remained in the cells, while they were completely disrupted by MLCK inhibition with ML7. We showed that the phosphorylation of MLC was completely abolished with $LT{\beta}R$ stimulation in FRCs. When $LT{\beta}R$ was stimulated with the agonistic $anti-LT{\beta}R$ antibody, the Rho-GDP/GTP exchange activity was reduced, however, the activity was not completely abolished. Collectively, the results illustrated that MLCK was potently responsible for the SF regulation triggered via $LT{\beta}R$ signaling in FRCs.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.7
• /
• pp.980-985
• /
• 2010

The objective of this study was to isolate and identify anti-inflammatory chemicals in Hippophae rhamnoides L. which was grown in Chuncheon, Korea. Treatment of ethanol extracts from stems, leaves, roots, and fruits to RAW 264.7 cells reduced amounts of nitrite by 56.0, 31.9, 49.1, and 18.9% respectively, compared to only lipopolysaccharide (LPS) treatment which is well-known as a inflammation-inducing agent. The stems were extracted with hexane, dichloromethane, ethyl acetate, butanol, and water and their nitrite contents in RAW 264.7 cells were measured. The dichloromethane extracts showed the highest inflammatory activity, exhibiting 80% reduction of the nitrite content at 1 mg/mL treatment. Activity-directed fractionation of dichloromethane extracts led to the identification of $\beta$-sitosterol as the anti-inflammatory chemical. 0.1 mg/mL treatment of $\beta$-sitosterol inhibited strongly the production of nitrite by 65%, compared to only LPS treatment. These results suggest that stem of H. rhamnoides L. may be useful for inflammation treatment.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.12
• /
• pp.1793-1796
• /
• 2011

The effects of ethanol extracts from Astragali membranaceus Bunge (AMB) and A. membranaceus Bunge var mongholicus Hisiao (AMBMH) on antioxidant and nitric oxide (NO) production were evaluated. The total polyphenol contents of AMBMH extracts from two, four, and six-year old roots was 45.3, 71.3, and 78.0 mg/g, respectively. These values and those of total flavonoid content were higher than those of AMB extracts. The DPPH radical scavenging activity was the highest in ethanol extracts from four-year old AMBMH roots. The ABTS radical scavenging activity was also higher than those of AMB in ethanol extracts from four- and six-year old AMBMH roots, but not in two-year old roots. The NO production of ethanol extracts from six-year old AMBMH roots was higher than that of two- and four-year old AMBMH roots. However, there is no significant difference in NO production based on the cultivation period of AMB.

• Journal of Fisheries and Marine Sciences Education
• /
• v.27 no.5
• /
• pp.1334-1342
• /
• 2015

The aim of this study was to investigate the quality characterization of salmon oil microencapsulated with maltodextrin (MD), cyclodextrin (CD), sodium caseinate (SC), arabic gum (AG) and WPI. After spray drying to ambient temperature, the salmon oil powders were packed (single package) and placed at room temperature ($25^{\circ}C$) for 30 day. The quality characterization of salmon oil powder including total oil (%), extractable oil (%), encapsulation efficiency (%), fatty acid, SEM, pH, acid value (AV), peroxide value(POV) were investigated. Salmon oil was microencapsulated with a high power yield (> 80%); including the formulation MD/SC and MD/SC/WPI. The microencapsules of MD/SC/WPI presented spherical shapes, smooth texture and non-porous surfaces. The pH of MD/SC/WPI varied from 6.11 to 5.99 (p>0.05). The AV of MD/SC/WPI varied from 4.74 to 4.61 (p>0.05). The pH and AV were not significantly different. The POV of MD/SC/WPI increased with storage day (p<0.05). It was concluded that MD/SC/WPI could delay lipid oxidation and high yield (82.55%) of salmon oil powder.

• Journal of the Korean Applied Science and Technology
• /
• v.29 no.3
• /
• pp.377-392
• /
• 2012

It has been known that small solid particles act as a stabilizer in pickering emulsion system. In this study, we successfully prepared stable pickering emulsion in n-hexylalcohol and water system with $TiO_2$ whose surface was treated by alkylsilane. The optimum condition to prepare pickering emulsion stabilized by $TiO_2$ particles was determined by amount of $TiO_2$ particles and ratio of water and oil phase. The type of pickering emulsion was dependent on wettability of particles for water and n-hexylalcohol. When the amount of $TiO_2$ particles increased up to 5.00 wt%, the stability of pickering emulsion was showed to be improved. The most stable pickering emulsion was prepared in the case of W/O type which has the ratio of oil and water phase (3 : 7). We tried to prepare porous $SiO_2-TiO_2$ composite pigments using a pickering emulsion as template at the optimal condition. Porous pigments were synthesized with Ludox HS-30 as an inorganic material by sol-gel process. The characteristics and shape of porous pigments were measured by optical microscope, SEM, BET, XRD and EDS.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 2005.09a
• /
• pp.45-72
• /
• 2005

쌀을 주식으로 하는 우리의 식생활과 일치하고 전통적으로 나누어 함께 먹는 식품으로 자리 잡고 있는 떡을 현대화하기 위해서는 인식의 전환과 상품화 및 유통기간연장을 위한 연구가 이루어 져야한다. 영양학적으로 우수한 전통 떡류가 있지만 현대에 이르러서 생활양식과 식문화 등의 급격한 변화로 일반화 및 다소비 되지 못함은 소비자의 변화에 맞추지 못하기 때문이나 떡에 대한 인식은 매우 긍정적이라고 한다. 떡은 언제 어디서나 먹을 수 있는 간편한 생활 음식이며, 우수한 전통음식이라고 인식시킴으로써 떡에 대한 긍정적인 이미지를 확대해 나갈 필요가 있다. 전통의 맛을 유지하면서 기능성과 영양상의 균형을 갖춘 새로운 맛의 떡으로 소비층을 확대하여야 한다. 유통기간이 짧아 떡집에 자주 가서 구매해야 한다는 인식에 탈피 할 수 있도록 제품개발이 되어야 한다. 떡집은 영세하고, 비위생적이며 포장이 깨끗하지 못하다는 인식이 전환이 되도록 작업환경, 시설 및 제품포장을 현대화 하여야 한다. 새로운 형태의 매장을 운영하는 것도 필요하다. 새로운 형태의 카페 형 또는 베이커리형의 떡집이 선보임으로써 다양한 종류의 떡이 개발되어 편의성과 고급화되면 소비층이 점차 확대되고 있는 점은 떡의 상품화와 관련하여 매우 의미 있는 변화이다. 또한 떡 공장에서 위생적으로 생산, 소규모 포장, 급속 동결, 냉동 유통, 소비자에게 전달되는 냉동제품이 활성화 되어야 한다. 노화억제에 의한 저장성 향상은 상품화 떡의 품질향상이다. 품질과 관련된 인자는 원료 쌀의 품질, 분쇄 정도, 수분함량, 제조공정, 전분분해 효소처리, 당류, 유화제, 콜로이드 물질 등의 첨가제에 의한 연구가 지속되고 있다.학적 특성에는 영향을 미치지 않고 혈중 IGF-I 농도를 증가시켰다. 또한 이들 측정항목에서 Revalor H implant는 제한사양, 저에너지 사료, 혹은 Compudose 이상의 효과를 나타내었고, 증체를 억제하였으나 사료효율은 증진시켰으며, 후자(사양, 사료)와의 상호작용은 나타나지 않았다. 이상의 결과는 거세비육돈에서 1) androgen과 estrogen은 공히 자발적인 사료섭취와 등지방 침적을 억제하고 IGF-I 분비를 증가시키며, 2) 성선스테로이드호르몬의 이 같은 성장에 미치는 효과의 일부는 IGF-I을 통해 매개될 수도 있을을 시사한다. 약 $70 {\~} 90\%$의 phenoxyethanol이 유상에 존재하였다. 또한, 미생물에 대한 항균력도 phenoxyethanol이 수상에 많이 존재할수록 증가하는 경향을 나타내었다. 따라서, 제형 내 oil tomposition을 변화시킴으로써 phenoxyethanol의 사용량을 줄일 수 있을 뿐만 아니라, 피부 투과를 감소시켜 보다 피부 자극이 적은 저자극 방부시스템 개발이 가능하리라 보여 진다. 첨가하여 제조한 curd yoghurt는 저장성과 관능적인 면에서 우수한 상품적 가치가 인정되는 새로운 기능성 신제품의 개발에 기여할 수 있을 것으로 사료되었다. 여자의 경우 0.8이상이 되어서 심혈관계 질환의 위험 범위에 속하는 수준이었다. 삼두근의 두겹 두께는 남녀 각각 $20.2\pm8.58cm,\;22.2\pm4.40mm$으로 남녀간에 유의한 차이는 없었다. 조사대상자의 식습관 상태는 전체 대상자의 $84.4\%$가 대부분이 하루 세끼

• Korean Journal of Weed Science
• /
• v.32 no.3
• /
• pp.195-203
• /
• 2012

The essential oil was extracted by steam distillation from the aerial part of erect bur-marigold (Bidens tripartita L.), one of the noxious weed in paddy field. The composition of the essential oil was analyzed by gas chromatography-mass spectrometry. The fragrance of the essential oil was green, herbal, oily, spicy. There were 42 constituents in the essential oil：17 hydrocarbons, 6 alcohols, 6 acetates, 5 N-containing compounds, 3 ethers, 3 ketones, 1 lactone and 1 S-containing compound. Major constituents were ${\alpha}$-phellandrene (22.50%), ${\alpha}$-pinene (22.21%), 2,4-dimethyl (2,5-dimethylphenyl) methyl ester benzoic acid (15.11%), limonene (10.66%), ${\beta}$-pinene (35.43%), and ${\beta}$-cubebene (5.27%). The $IC_{50}$ value in MTT assay using HaCaT keratinocyte cell line was 0.018%. However, attachment of patch with 0.1% of the erect bur-marigold essential oil for 24 hr did not show any skin toxicity. Overall results of this study suggest that the essential oil of erect bur-marigold could be used as a source for the development of perfumery industrial products.