• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.5
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• pp.573-579
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• 1992

The influence of succinylation on several functional properties of fungal protein (Aspergillus fumigatus) was investigated. Fungal protein was succinylated to 20.7 and 85.3% by addition of 2.5 and 10% succinic anhydride, respectively. Succinylated fungal protein decreased the absorbance at 260nm, nucleic acid and carbohydrate, but increased the proteinous nitrogen and protein extraction in fungal protein. Succinylation had an enhancing effect on the functional properties as much as the degree of it was increased. Oil retention of succinylated fungal protein was higher about from two to five times than those of milk casein. Nitrogen solubility of succinylated fungal protein was increased to 32 and 51% than that of milk casein and soy flour. Emulsifying activity and stability were increased in proportion to the succinylated degree of fungal protein. As the result of succinylation increase more than 80%, emulsifying activity increased about 8.4 times. In conclusion, succinylated fungal protein improved functional properties, compared with nonsuccinylated fungal protein, milk casein and soy flour.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.40 no.3
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• pp.237-246
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• 2014

Multiple emulsions, called multiphase emulsions, include water-in-oil-in-water (W/O/W) type and oil-in-water-in-oil (O/W/O) type emulsions. In cosmetic industry, they are used to stabilize active ingredients but the applicability of the multiple emulsions is limited because of low stability and difficulty of manufacturing. In this study, we investigated a two-step emulsification process for a W/O/W type emulsion. We also investigated the change of stability using different emulsifiers and oil polarity. The results suggested that polyglyceryl-10 stearate, as a main emulsifier, played an important role in the stability and the formation of the multiple emulsions.

• Korean Journal of Poultry Science
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• v.49 no.2
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• pp.61-67
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• 2022

The effects of dietary exogenous hydrophilic emulsifiers on the growth, nutrient digestibility, and carcass characteristics of broilers were evaluated. A total of 200 one-day-old broilers (Ross 308) were allotted to one of four treatment groups in a randomized complete block design in five replicates with 10 birds per pen during a 5-week growth experimental period. Birds were fed a corn-soybean meal-based diet with or without the addition of 0.025, 0.050, or 0.075% exogenous hydrophilic emulsifiers. The diets contained 3,025 and 3,075 metabolizable energy/kg for Phases 1 and 2, respectively. For each phase and the overall experimental period, body weight gain (linear, P<0.05) and feed conversion ratio (linear, P<0.05) improved in proportion to the dietary exogenous hydrophilic emulsifier level, while the average daily feed intake was not affected by dietary treatment. Improvement in growth performance by dietary treatments was observed during the last two weeks rather than the first three weeks of the growth phase. In carcass traits, abdominal fat content increased as dietary exogenous hydrophilic emulsifier level increased (linear, P<0.05), whereas dietary emulsifier level did not affect the relative weight of the liver, breast, and leg muscles. In conclusion, addition of dietary exogenous hydrophilic emulsifiers from 0 to 0.075% in broiler diets improved the growth rate and feed efficiency of broilers without any deleterious effects on nutrient digestibility, although a corn-soybean meal-based diet had less energy content (3,025 and 3,075 metabolizable energy/kg) for 0-3 weeks and 3-5 weeks, respectively.

• Proceedings of the Korean Institute of Industrial Safety Conference
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• 2003.10a
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• pp.148-153
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• 2003

고분자 물질은 유기용제를 사용하여 제조되는 경우가 일반적이다. 이들 중에서 용제형 아크릴계 고분자는 점착강도, 내습성, 내수성 그리고 내열성 등이 우수하여 페인트, 접ㆍ점착제, 섬유 등의 산업전반에 이용되고 있으나 용제사용에 따른 화재의 위험성과 환경적인 문제점 때문에 규제의 대상이 되고 있다. 이러한 위험성과 환경문제점은 유화중합법에 의해 고분자물질을 제조함으로써 해결되며, 그 중에서 단계 유화중합법은 다른 중합법에 비해 온도조절이 용이하며, 반응속도와 분자량을 조절할 수 있다는 장점 때문에 latex 공업이나 고분자 blending 기술면에서 많이 이용되고 있는 실정이다.(중략)

• Bulletin of Food Technology
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• v.9 no.2
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• pp.173-180
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• 1996

필자들은 96년 4월 28일부터 5월 6일까지 8박 9일간 미국 Indiana주의 Indianapolis에서 열린 미국유화학회에 참석하여 "초임계유체로 추출한 들기름의 특성과 산화안전성"에 관한 논문을 발표하고, 학회 개최지에서 약 3시간 정도 떨어진 Peoria에 위치한 USDA를 방문하여 유지 관련분야의 최근동향 및 연구과제를 탐색하였다. 또한 시카코에서 5월 5일부터 5월 8일까지 열리는 Food Marketing institute에 참석하여 식품에 관련된 신제품의 개발 현황과 수퍼마켓의 운영방법에 대한 것을 살펴보았다.

• 한국신재생에너지학회:학술대회논문집
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• 2011.11a
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• pp.139.2-139.2
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• 2011

산업혁명 이후 계속된 산업화로 이산화탄소, 메탄, 이산화질소와 같은 온실가스의 대기 중 농도가 지속적으로 증가하고 있다. 세계 각국은 화석연료 고갈 및 기후변화에 대처하기 위해 대체연료에 대한 연구가 활성화되고 있는데 특히, 폐유 재생과 폐기물의 발생 및 처리 문제를 극복하기 위해 많은 노력을 기울이고 있다. 본 시험은 폐유를 정제한 정제연료유와 유화정제연료유의 물성을 석유제품인 중유와 비교 분석하였다. 유화정제연료유는 폐유 중 중금속, 회분 및 슬러지 등을 제거한 후 유화제 등을 넣어 생산된 제품으로 연구를 수행하였다. 본 논문은 이에 대한 전반적인 내용을 언급하였다.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.10a
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• pp.157-160
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• 2005

사후처리시간에 따른 유화형소시지의 제조시 강직근의 낮은 pH는 제품의 유화안정성 및 가열감량을 높여 최종제품의 결착력 및 형태에 부정적인 영향을 미치는 것으로 사료되나, 이러한 낮은 수분보습력의 결과와는 달리 강직근 및 강직후근에 비해 낮은 명도 및 높은 적색도를 보여 온도체육의 가공 특성인 발색 향상과 일치하는 것으로 나타나 이에 대한 연구가 더 이루어져야할 것으로 판단된다. 또한 온도체육의 낮은 brittleness, hardness 및 gumminess은 제품의 결착력 감소에 따른 결과이며, 강직근의 높은 brittleness, hardness 및 gumminess은 사후강직을 통한 낮은 수분보습력에 기인한 것으로 사료된다.

• Proceedings of the Korea Contents Association Conference
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• 2018.05a
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• pp.131-132
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• 2018

빈센트 빌렘 반 고흐(1853-1890)는 후기 인상주의를 대표하는 인물이다. 후기 인상주의는 프랑스 미술사에 있어 인상주의를 뒤이은 미술 사조로 20세기 예술 중 특히 야수파와 표현주의에 지대한 영향을 끼쳤다. 반 고흐의 인생과 작품은 시대를 초월해 많은 문학, 영화, 소설, 시, 음악 등을 통해 소개되고, 재현되었다. 본 논문은 이러한 고흐의 인생과 작품세계가 유화 애니메이션을 통해 어떻게 각색되고 재현되는지 살펴보고자 한다. 이를 위해 후기 인상주의 배경과 특성 그리고 고흐의 고독한 일생 및 작품세계에 대한 문헌고찰을 진행하고, 이를 바탕으로 유화애니메이션 에 대해 사례분석을 진행한다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.4
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• pp.557-566
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• 2005

In preparation of steamed foam-cakes, effects of whipping time, amount of wheat flour, and amounts of emulsifier on physical properties of the steamed foam cakes were investigated using RSM (response surface methodology). The three independent variables selected for the RSM experiment were whipping time $(X_1)$, amount of wheat flour $(X_2)$, and amounts of wheat flour $(X_2)$, and concentration of emulsifier $(X_3)$ were set for single-stage mixing, respectively. A rotatable central composite design was used for treatment arrangement. The responses from the product for loaf volume, color values and textural properties were analysed. In the analysis of variance for the foam cakes prepared by single-stage method, significant interactions were observed between independent variables (experimental factors) and physical property like loaf volume (p<0.05); textural properties like hardness, gumminess, and chewiness (p<0.05). Among independent variables, concentration of emulsifier had the most effects on physical properties while whipping time. The ordinary points in surface response showed maximal points with physical property like colorimetric b value while other properties revealed saddle points. The 3-dimensional response surface graphs of the predicted regression models displayed decreasing loaf volumes with increasing whipping times and emulsifier concentrations beyond optimum levels. The optimum conditions for best loaf volume and textural property (hardness, gummimess and chewiness) of the products selected by extracting intersectional areas of the contour maps that commonly overlapped all characteristics were; $11\~13$ min whipping time, $470\~486\;g$ amount of wheat flour, and $19\~20\;g$ emulsifier concentration, in case of single-stage method. The median values extracted from the RSM experimental results for optimum manufacturing conditions for single-stage method, i.e., 12 min whipping time, 478 g amount of wheat flour, and 20 g emulsifier concentration were empirically proven to fit the predicted levels of physical properties from the final foam cakes.

• Journal of the Korean Applied Science and Technology
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• v.35 no.1
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• pp.70-79
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• 2018

This study was carried out to predict the shelf-life of emulsified red ginseng beverage. To investigate the quality changes during the storage, physicochemical properties such as acidity, pH, droplet size, Hunter's color value and sensory evaluation test were measured periodically. It was found that acidity, pH, and droplet sizes were little changed in initial stage. After about 70 days of storage, however, they tended to be changed possibly due to Maillard reaction. From the results of correlation analysis between sensory evaluation results and physicochemical characteristics, a-value was chosen as a quality index of red ginseng emulsions. Using reaction constants at various temperature, the activation energy and the $Q_{10}$ value for the a-value from Arrhenius equation found to be 13.37 kcal/mol, 1.56-2.14, respectively. It could be concluded that the shelf-life of red ginseng emulsions estimated to be 730 days (approximately 2 years) when stored at $20^{\circ}C$.