• Journal of Mushroom
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• v.14 no.3
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• pp.90-93
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• 2016

'Mantari' is a new variety of oyster mushroom for bottle culture. It was bred by crossing monokaryons isolated from 'DM11732' and 'Chunchu-2ho'. The optimum temperature for the mycelial growth was $26{\sim}29^{\circ}C$ on PDA medium, and that for the primordia formation and the growth of fruiting body of 'Mantari' on sawdust media was $18^{\circ}C$ and $16^{\circ}C$. It took 32 days to finish spawn running, 4 days to finish primordia formation, and 3 days to finish fruiting body growth in the bottle culture. The fruitcharacteristics: the pileus was round and gray-black in color, and the stipe was long, thin, and light gray in color. The yield per bottle was 179 g/900 ml and was 5% higher than that of the control variety (Chunchu-2ho). The physical properties of the fruit body were as follows: springiness, cohesive, gumminess, and brittleness of the stipe tissue were 96%, 76%, 160 g, and 15 kg, respectively.

• KSBB Journal
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• v.10 no.1
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• pp.1-8
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• 1995

A lot of water soluble proteins and lipids are released from minced mackerel meat and lost into the washing waste during the leaching process of Kamaboko or surimi manufacture. The removed proteins and lipids are not only an edible things but also a big burden for treating the wastewater. In order to recover the proteins from the effluent and to use as food stuff, the "pH-shifting" treatment, a modified isoelectric point precipitation method, was tried. This method is based on a myogen-aggregation phenomenon, which occurs when a solution of sarcoplasmic proteins is acidified or alkalified beyond the critical pH zone of 2∼3 or 12∼13 respectively and then neutralized. The maximum amount of precipitation was obtained by shifting the pH of the wastewater from original pH to isoelectric point (pH 4) or alkali pH 12 and then changing to neutral pH. The precipitates were easily collected by filteration or centrifuging at 10,000rpm. The oils which were only floating in the washing wastewater are easily recovered by seperating with oil separator after pouring. The recovered proteins were slightly denaturated during this pH shifting precipitation process, while the composition of amino acids was good balance as a food.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.914-919
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• 2009

The effect of Pakchoi addition on the quality characteristics of sponge cake was investigated. Pakchoi sponge cake was prepared with different ratios of Pakchoi powder (0, 3, 6, and 9%). The specific gravities of the batter with Pakchoi powder were higher than control. pH of the batter ranged from 7.43 to 7.74, and the values were lower than control. The specific volumes of sponge cake were gradually decreased by the increasing additions of Pakchoi powder. Crumb color values of lightness (L) and redness (a) decreased by the addition of Pakchoi powder, while yellowness (b) value was increased. In texture analysis, hardness, gumminess and brittleness of sponge cake were increased by the level of Pakchoi powder, but there was no significant differences with control and 3% Pakchoi sponge cake. In the sensory evaluation, 3% Pakchoi sponge cake was better on taste, texture and overall acceptability, while 6%, Pakchoi sponge cake was better on color and flavor. Consequently sponge cake quality with 3% Pakchoi powder was considered the best.

• Culinary science and hospitality research
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• v.22 no.8
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• pp.135-148
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• 2016

This study was performed to examine the characteristics of Sulgidduk with different amounts of Momordica charantia powder (0%, 2.5%, 5%, 7.5%, and 10%). The pH of Sulgidduk was dose-dependently decreased with the addition of Momordica charantia powder (p<0.001). The lightness (L-values) of Sulgidduk was significantly decreased with the addition of Momordica charantia powder, but the redness (a-values) and yellowness (b-values) were significantly increased (p<0.001). In addition, hardness, cohesiveness, and chewiness were significantly decreased, and the springiness and gumminess were significantly decreased with the addition of Momordica charantia powder in Sulgidduk. The Sulgidduk with Momordica charantia powder presented significant DPPH radical scavenging activities in a dose-dependent manner. In sensory evaluation, the color, flavor, bitterness, sweetness, softness, and mastication of Sulgidduk were dose-dependently increased with the addition of Momordica charantia powder (p<0.001). The ranking of overall preference was 5%> 2.5%> 7.5%> 10%> 0%. Through this study, it was considered that the Momordica charantia powder can be used to make functional Sulgidduk.

• Korean journal of food and cookery science
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• v.25 no.1
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• pp.25-30
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• 2009

The objective of this study was to evaluate the quality characteristics of lotus leaf Dasik prepared by additions of lotus leaf powder at differing levels (0%, 3%, 6%, 9%, 12%). The proximate composition of the lotus leaf powder was 6.00% moisture, 19.56% crude protein, 0.78% crude fat, 64.7% carbohydrate, and 8.93% crude ash. As the lotus leaf powder level increased, the moisture content of the lotus leaf Dasik increased however, the L, a, and b values of the lotus leaf Dasik significantly decreased. According to the mechanical evaluation results, hardness increased as the level of lotus leaf powder increased, adhesiveness and springiness were not significantly different among the groups, and cohesiveness was evaluated as higher in the control group as compared to the lotus leaf groups. In the sensory evaluations, the 6% lotus leaf Dasik prepared with 188 g of flour, 12 g of lotus leaf powder, and 200 g of honey showed the highest preference scores and was therefore chosen as the optimal product.

• Journal of Mushroom
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• v.11 no.3
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• pp.149-153
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• 2013

The oyster mushroom is a wide cultivar among cultivated edible mushrooms in Korea. But, due to the excess of domestic production, the price has been falling. This study has been conducted to develope new variety oyster mushroom(Pleurotus ostreatus) which have a long term storage to export in foreign market as well as domestic. 'Gonji-7ho', a new variety of oyster mushroom, for the bottle culture, was bred by mating with monokaryons isolated from 'Nongmin-59ho' and 'MT07156'. In the characteristics of fruit body, pilei were round type and gray and stipes were white color and soft. The fruit body growth was vital and uniform. When fruit-body was stored at 4 degrees after packing with plastic vinyl, storage period was extended 7 days longer than 28 day of chunchu-2ho. The yield was 166 g per a bottle(￠65, 900 ml).

• Polymer(Korea)
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• v.32 no.3
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• pp.246-250
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• 2008

Colloidal stability of the biodegradable nanoparticle was characterized by measuring the variation of particle size with time using photon correlation spectroscopy. Three kinds of polymers, namely, poly(D,L-lactide-co-glycolide)(PLGA), PLGA/poly(L-lactide) blends, and PLGA/poly(L-lactide)-g-poly(ethylene glycol) blends were used as matrix material for nanoparticle preparation. Nanoparticles were prepared with or without using poly(vinyl alcohol)(PVA) as suspension stabilizer to evaluate the condition of preparation. Nanoparticles from the blend of amphiphilic graft copolymer with short poly(ethylene glycol) chain and PLGA maintained suspension for 1 day when protein stock solution was introduced. This is somewhat improvement in colloidal stability against protein adsorption compared with that of nanoparticles without PEG moiety. Suspension stabilizer, PVA, had a significant effect on the colloidal stability against freezing and protein adsorption which led to coagulation of nanoparticles. It is important to consider effect of suspension stabilizer as well as materials used to prepare nanoparticle on the colloidal stability.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.650-658
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• 2006

This study investigated the effects on the quality characteristics of the korean steamed rice cake, Seolgiddok of the addition of aloe powder at 0%, 1.5%, 3.0%, 4.5% and 6.0% and 4-days storage. The moisture content of the control 0% aloe, steamed rice cake was 47.76%, and steadily decreased with increasing powder addition to the lowest of 37.38% for the cake with 6.0% added. The moisture content was decreased with extending storage time in both the control and powder-added groups. The cohesiveness, springiness, adhesiveness, gumminess and chewiness of the cake tended to decrease with increasing powder content, while the hardness increased with both increasing powder content and extending storage time. The Hunter color value L in the chromaticity of the cake was significantly decreased with increasing powder addition. The a value of the control, 0% aloe steamed cake was -0.86, but became positive with red color with increasing powder content, The b value was significantly increased with increasing powder content. The powder addition inhibited the increase in bacteria number. The sensory characteristics of the cake. such as color, aloe flavor and taste, and bitterness were increased with increasing powder content, while the moist and soft feeling of the cake were more highly evaluated at lower powder content. The overall taste was judged to be best for the sample with 3% added powder. Accordingly, it was expected that a highly functional and healthy product with improved quality might be developed by the addition of aloe powder to the Korean steamed cake, Seolgiddok.

• Journal of the Korean Recycled Construction Resources Institute
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• v.10 no.3
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• pp.227-234
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• 2022

In this study, the rheological properties of cement paste composites applied with carbon-based nano-materials were experimental analyzed. Flow table and rheological properties, compressive strength were measured in the cement paste using graphene oxide asqueous solution and carbon nanotube aqueous solution. When carbon nano-materials was mixed in an aqueous solution, flow decreased and plastic viscosity and shear stress were increased. In particular, graphene oxide rapidly increased the plastic viscosity and shear stress. In the case of carbon nanotube aqueous solution, when less than 0.2 % was mixed, the increase rate was low compared to graphene oxide. This is because the specific surface area of graphene, which is in the form of a plate, is large. The compressive strength showed a small amount in strength increase when graphene mix, and CNT had a strength about 112 % of OPC. Carbon-based nanomaterials, is considered that CNT are suitable more to be used construction materials. However, extra studies on the surfactant to be used for mixing proportion and dispersion will be needed.

• Food Science of Animal Resources
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• v.26 no.4
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• pp.431-440
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• 2006

This study was carried out to compare of yield, physico-chemical and sensory characteristics for chicken surimi manufactured by alkaline (pH 11) adjustment with different raw materials. Four experimental groups were surimi with chicken breast (T1) and chicken leg (T2) by spent hen, SF-MDCM (T3) and JY-MDCM (T4). Yield was higher in order of T1>T2>T3>T4 (p<0.05). The yield, physico-chemical and sensory characteristics of T1 were significantly higher than those of other treatments. Especially, $L^*$ and W value, shear force, textural properties, folding test, breaking force, gel strength, breaking $force{\times}deformation$, flavor, color and overall acceptability were higher in T1 but ar value, cooking loss, collagen and myoglobin content of T1 were lower than those of other treatments (p<0.05). Deformation, aroma, juiciness, tenderness were higher but met-myoglobin and yield of T4 were lower than those of T2 and T3 (p<0.05). Crude fat cooking loss and met-myoglobin content were higher in T2 but $b^*$ value, brittleness, hardness, gumminess, chewiness, folding test, breaking $force{\times}deformation$ and aroma of T2 were lower than those of other treatments (p<0.05). pH, collagen and moisture content and br value were higher but crude protein, folding test, $L^*$ and W value, cohesiveness, tenderness of T3 were lower than those of other treatmene (p<0.05). Correlation coefficients (r>0.8) between folding test and other items was positive in crude protein $L^*$ value, shear force and cohesiveness but negative in moisture content (p<0.05).