• Applied Biological Chemistry
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• v.31 no.4
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• pp.361-370
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• 1988

To investigate the interaction between whey and soybean protein, thermal changes of component proteins were analyzed by column chromatography and gel electrophoresis. In the Sephadex G-200 chromatography of the mixture treated at above $80^{\circ}C$, the amount of low molecular weight proteins and high molecular aggregates were increased. This implicated that dissociation of 1ls globulin into subunits and the formation of soluble aggregates between these subunits and whey proteins that contain thiol and disulfide groups. These interaction between soy proteins and ${\beta}-lactoglobulin$, ${\alpha}-lactalbumin$, and proteose-peptone 3 were confirmed by gel electrophoresis. Bovine serum albumin, Immunoglobulin-G(H), Lactoferrin, 1ls-subunits(basic and acidic), and subunit of 7s globulin were also considered to interact each other depending on the condition of the salt solutions.

• Current Research on Agriculture and Life Sciences
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• v.3
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• pp.79-84
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• 1985

This research was attempted in order to develop a long-term storage method for sprouting foods such as potatoes, onions, garlic and chestnuts using Co-60 gamma irradiation combined with a natural low temperature. The sprouting of the irradiated groups, 150 Gy in potatoes, 50 Gy in onions and garlic, and 250 Gy in chestnuts was almost completely inhibited until 8 to 10 months of storage. The rotting rate of loss of weight influenced a little by irradiation with a sprout inhibiting dose, and the weight of loss of the optimum dose irradiated groups was reduced by about 6 to 24% as against that of the nonirradiated in the four stored foods. The chemical components relating to the quality of sprouting foods were better retained in the irradiated groups than in the nonirradiated until the latter period of storage. Therefore, it was shown that the long term storage of sprouting foods is possible using gamma irradiation of 50 to 150 Gy for potatoes, onions, and garlic and 250Gy for chestnuts followed by storage at a natural low temperature($10{\pm}5^{\circ}C$, R.H. 75-85%).

• Journal of Sericultural and Entomological Science
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• v.38 no.2
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• pp.180-185
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• 1996

Biosynthesis tracing of the silk fibroin in Bombyx mori silkworm was examined in vivo with isotopic [1-13C] Gly. labeling by nuclear magnetic resonance method. The [1-13C] Gly. labeled silk fibroin yielded very sharp 13C NMR signal in the posterior silk gland as well as in aqueous solution and the amound of [1-13C] Gly. labeled signal in the silkworm increased gradually and rapidly to 5-th day of fifth instar. However, the decomposition or decrease of the [1-13C] Gly. labeled signal occured from 5-th to 9-th day of fifth instar unexpectedly. These findings suggest that a relative amount of ${\alpha}$-helical portion or amorphous silk II portion was formed without any further signal from 6-th day of fifth instar to pupation. Through peak separation of orientation spectrum, between the fiber axis and the molecular bond direction, N-H bond in Bombyx mori silk fiber as well as the orientation distribution around the silk fibroin axis were determined and two kinds of peaks were also obtained from this orientation spectrum.

• Food Science of Animal Resources
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• v.23 no.1
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• pp.63-69
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• 2003

This experiment was carried out to study changes in solubility and emulsifying properties of whey protein. Whey protein hydrolysates were obtained from tryptic hydrolysis of whey protein concentrate at pH 8.0 and 37$^{\circ}C$ for 6 hours. Emulsifying activity of whey protein hydrolysate was highest at 4 hours of hydroysis and at 5.50% of DH. During hydrolysis of whey protein concentrate with trypsin, ${\alpha}$-lactalbumin was not easily broken down. But ${\beta}$-lactoglobulin was hydrolysed rapidly from the early stage of hydrolysis, producing several low molecular weight peptides, which have to participate in increasing emusifying activity. The solulbility of hydyolysates tended to increase depending on hydrolysis time; however, there was a gradual decrease after 5 hours. The hydrolysate had a minimum solubility near the isoelectric point range (pH 4∼5). The more hydrolysed the whey protein concentrates, the more soluble they are near the pl. They aye also more soluble above pH 6. Emulsifying activity of hydrolysates showed similar results to solubility. Creaming stability gradually increased when hydrolysis increased, increasing rapidly above pH 8 after 4 hours of hydrolysis.

• Fashion & Textile Research Journal
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• v.17 no.1
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• pp.116-126
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• 2015

This paper compared the properties of cosmetics depending on the shopping tendency of female consumers in Korea and China. The data on Chinese women living in Korea and Korean women in their 20s was collected using an offline survey. The data on Chinese women living in China in their 20s was collected using an online survey. Three hundred twenty-seven questionnaires out of a total of 330 questionnaires were used for statistical analysis. The survey was conducted from January to February 2014. Eighteen questions on shopping tendency and eight questions on the properties of cosmetics were analyzed using a 5-point Likert scale. Data was analyzed by Descriptives, Factor Analysis, Reliability Analysis, ANOVA and Cluster Analysis, and SPSS 21 statistical program. In accordance with the analyses, the shopping tendency comprised a showing-off tendency, pleasure-seeking tendency, and practicality tendency; the properties of cosmetics were classified into conformity and functionality. On the basis of the elements in the shopping tendency, the female consumers were categorized into a low involvement consumer group, high involvement consumer group, and hedonic consumer group. The Chinese women emphasized conformity or functionality of cosmetics more than the Korean women regardless of the countries where they lived. Regardless of shopping types or countries where they lived, the Korean and Chinese women in their 20s emphasized functionality over conformity of cosmetics. Furthermore, Chinese women living in Korea showed a similar shopping tendency to Chinese living in China.

• Journal of Broadcast Engineering
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• v.18 no.2
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• pp.297-310
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• 2013

In this paper, we present a model-based video bit rate estimation scheme for reducing the bit rate while maintaining a subjective quality in many video streaming services limited by network bandwidth, such as IPTV services. First, we extract major parameters which serve as an indirect measurement of frame's bits. Using those parameters, the proposed bit rate estimation scheme can extract candidate frames. Finally, the bit rate of each segment is estimated by statistical analysis and a mathematical model based on a given target quality. In experimental results, we show that the proposed scheme can reduce the bit rate on average by 43% in low-complexity video while maintaining the subjective quality. To find the appropriate bit rate based on video contents, the proposed schemes can estimate the bit rate with neither the repeated full encoding nor subjective quality test. On average, the bit rate can be automatically estimated by encoding the candidate frames of 4%.

• Korean Journal of Food Science and Technology
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• v.16 no.4
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• pp.443-450
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• 1984

Chemical and microbial changes during Kimchi (a group of Korean seasoned pickles) fermentation were carried out at various temperatures and salt concentrations. The time reaching optimum ripening of Kimchi varied depending upon fermentation temperature and salt concentration. At high temperature and low salt content Kimchi fermentation was faster than at low temperature and high salt content. The ratio of volatile to non-volatile acids reached its maximum at the optimum ripening time of Kimchi and decreased thereafter. Leu. mesenteroids, Lac. brevis, Lac. plantarum, Ped. cerevisiae, Str. faecalis and low acid producing Lactobacilli were isolated from Kimchi samples. However, the main microorganism responsible for Kimchi fermentation was Leu. mesenteroides and Lac. plantarum was the main acidifying organism. Total viable count increased rapidly in the beginning of fermentation and reached its maximum number at optimum ripening time and then decreased slowly as the acidity of Kimchi increased. While the total aerobic bacteria and fungi decreased during Kimchi fermentation, the yeast increased significantly at lower temperature.

• Applied Biological Chemistry
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• v.24 no.3
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• pp.167-173
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• 1981

Crude enzyme of polyphenol oxidase was obtained from garlic. This enzyme actively oxidized triphenols such as pyrogallol and gallic acid, although it showed very weak activity on diphenols such as catechol and chlorogenic acid among the phenolic compounds tested. The optimum pH of the enzyme was 6.5 which was slightly higher than that of the garlic itself (pH 6.0). The enzyme was stable relatively at heat treatment. Sodium metabisulfite inhibited the enzyme activity at the concentration of 1mM, and KCN, L-ascorbic acid and thiourea also inhibited the enzyme action. $Mg^{++}$ activated the enzyme activity. $Cu^{++}$ activated slightly the enzyme action at low concentration (1mM), but inhibited at high concentration (10mM).

• KSBB Journal
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• v.10 no.5
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• pp.553-560
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• 1995

A lactic aci bacteria producing antibacterial substance was isolated from pig feces. This strain was identified as a genus Lactobacillus, through its morphological, cultural and physiological characteristics. Lactobacillus sp. KJ-5 isolated showed the strong inhibitory effect on the growth of Salmonella paratyphi. The production of antibacterial substance was growth associated form during the batch culture of Lactobacillus sp. KJ-5 and the maximum production was obtained at the culture temperature of $37^{\circ}C$ as well as optimum temperature of cell growth. The antibacterial activity of the filtrate of culture broth was decreased by adjusting the pH 6.2 and was not affected by catalase treatment. The antibacterial substance was partially purified by methanol and acetone extraction, whtch exhibited three spots in the thin-layer chromatography and one of them showed an antibacterial activity, This substance also showed the maximum absorption of UV at 270nm and an antibacterial activity was completely inactivated by the treatment of proteolytic enzymes.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.34 no.2
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• pp.163-169
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• 1989

Seasonal climatic factors associated with tobacco quality grade and production rate were analyzed. The degree of influence on yield distribution rate in high guality tobacco leaues was highly positive with the average temperature in early May, but negatively related to those in late May and early June. Positive correlations were noticed between the degree of influence and sunshine hours in Middle June, late June and late May in decrease order, while negative degree of influence was higher in early May than in late May, The order influenced by recipitation in a positive direction was early May, late May and middle May. Negative influence was noticed in middle and early June with a great degree.