• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.99.2-99
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• 2003

미강은 미곡처리장에서 발생하는 도정부산물이지만 비타민 E, 식이섬유, 오리자놀, 불포화지방산 등 다양한 유효성분들이 함유되어 있고, 콜레스테롤 상승억제효과를 비롯한 여러 가지 생리적 효과를 지니고 있는 것으로 알려지고 있으며, 미국에서는 오래 전부터 미강을 빵, 쿠키, 스낵 등의 baked product에 적용시켜 건강식품을 제조하고 있으나 국내에서는 극히 일부가 미강유 제조에 이용되고 있을 뿐 대부분이 사료로 이용되고 있는 실정이다. 본 연구에서는 쌀의 도정에 의해 영양학적으로 손실된 쌀밥의 영양을 강화하고 쌀밥의 저장성을 향상시킬 목적으로 밥물에 미강 ethanol 추출물을 첨가하여 취반하고 쌀밥의 품질특성 및 저장성을 측정하였다. 미강 5~15g 상당량의 추출물과 지방산에스테르 혼합물의 첨가에 의한 쌀밥의 관능적 특성은 전체적으로 기호도, 맛, 향기 면에서 우수한 평점을 얻었으며 조직감에서도 상당히 높은 평점을 얻었다. 색도, 산도, 총세균수의 측정의 결과에 의한 쌀밥의 저장안정성은 3$0^{\circ}C$에서 저장 중, 대조구에서는 3일만에 변질이 되었으나 미강추출물 첨가구에서.는 4~수일간 변질이 지연되어 첨가 농도에 따라 미강추출물의 쌀밥 저장성이 증가되는 것으로 나타났다. 미강추출물을 표준 토코페놀과 비교하여 DPPH 라디컬 소거능에 의한 항산화 활성은 상당한 수준의 값을 나타냈다. 본 연구를 통해 미강추출물의 기능성 검토와 함께 쌀밥의 풍미개선을 위한 제품개발과 쌀 소비 촉진 효과가 기대된다.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.15 no.8
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• pp.695-701
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• 2002

Maxwell displacement current (MDC) measuring technique has been applied on the study of monolayers of fatty acid and polyamic acid mixture. The displacement current was generated from monolayers on the water surface by monolayer compression and expansion. Displacement current was generated when the area per molecule was about 132 $^2$and 115 $^2$just before the initial rise of the surface pressure during the 1st and 2nd mixed monolayer compressions cycle, respectively. Maxwell displacement currents were investigated in connection with mixed monolayer compression cycles. It was found that the maximum of MDC appeared at the molecular area just before the initial rise of surface pressure in compression cycles. Ultra thin film of fatty acid and polyamic acid mixture was prepared on the hydrophilic quartz plate by Langmuir-Blodgett (LB) method. The precursor LB film was heated in a vacuum dry oven at 12$0^{\circ}C$ in order to convert it into the LB film of polyimide. The absorption spectra of LB films were also induced photoisomerization by UV and visible light irradiation.

• Microbiology and Biotechnology Letters
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• v.32 no.1
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• pp.84-90
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• 2004

Diglyceride (DG) was prepared by reaction of soybean oil and glycerol in the presence of lipase. The initial rate of DG production was greatly affected by the amount of lipase. However the DG content at equilibrium was hardly affected by the amount of lipase added to the reaction mixture. The initial rate of FFA formation was highly affected by the moisture content between 0.5 and 2.3%, but at higher water content (3.3-5.2%), there was a small increase in the rate. And DG content at equilibrium slowly increased with the increase of the water content in glycerol up to 4.4%. However, there was a sharp decrease in DG content at higher water content (5.2-6.4%) due to higher free fatty acid production. The highest yield of DC was obtained at the temperature ranges of 30-5$0^{\circ}C$. The final yield of DG was not dependent on the glycerol (GL) to triglyceride (TG) molar ratio. However, at the molar ratio of 0.75:1 (GL/TG), the enzyme-catalyzed reaction was highly efficient and utilized all the glycerol. In optimized conditions for glycerolysis a yield of approximately 45% DG was obtained. 66% of total DG was 1,3-DG.

• Polymer(Korea)
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• v.25 no.4
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• pp.503-511
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• 2001

Present silica dispersing agents are based mainly on fatty acid derivatives of Zn, K and mixture of fatty acid and metallic soaps are used to increase activity. The viscosity of silica filled rubber is lowered by Zn-K soap type silica dispersing agent, thus fluidity of hydrocarbon chains and processibility is improved. Silica dispersing agent should not exert an influence on chracteristics of vulcanization. But scorch and curing time is shortened by Zn-K soap type silica dispersing agent. A newly developed silica dispersing agent, which is a nonmetal type agent, reduced the viscosity and hardness of silica compounding rubber, and the highly increased degree of dispersion of silica is caused by interaction of silica and rubber. Also it did not affect the curing characteristics and scorch stability of silica compounding rubber.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.3
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• pp.386-395
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• 2016

To develop a functional fermentation food from Rubus coreanus Miquel (Bokbunja) and chlorella mixtures, optimal lactic acid fermentation conditions were established, and quality properties based on physicochemical evaluation such as chemical compositions, free sugars, organic acids, and antibacterial activities were investigated. Regarding optimal fermentation strain selection, formation of lactic acid was best in Lactobacillus plantarum among the experimental strains (10 kinds), and the optimal fermentation temperature was $37^{\circ}C$. In addition, overall acceptability in the sensory evaluation was highest in the 5% chlorella mixture sample. Therefore, quality properties of the prepared sample under the established optimal fermentation conditions were investigated. Moisture, total sugar (dry basis), crude fiber (dry basis), and pH of fermented Rubus coreanus Miquel juice (RCM) with 5% chlorella mixture (RCM-C5) were reduced by 4.90%, 14.15%, and 0.32%, respectively, as compared with non-fermented RCM. Meanwhile, crude protein, crude fat, and crude ash (dry basis) of RCM-C5 were elevated by 13.75%, 0.18%, and 0.73%, respectively, as compared with RCM. The yellowness (b value) of color values was greater in RCM-C5 compared to RCM. The free sugar and organic acid contents of RCM-C5 were elevated by 0.97% and 616.30 mg%, respectively, as compared with RCM. In addition, the gram positive bacterium Staphylococcus aureus was elevated by 5.83% while gram negative bacteria Escherichia coli and Salmonella Typhimurium were elevated by 2.94% and 4.67%, respectively, as compared with RCM. In conclusion, the quality properties of RCM and chlorella lactic acid fermentation mixtures were improved compared with the general RCM product. Consequently, it is possible to apply fermented RCM as a functional fermentation food.

• Applied Biological Chemistry
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• v.31 no.1
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• pp.100-105
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• 1988

A biofertilizer, having been deordorized and showing promotive effect on plant growth, was manufactured from the rice straw and hen feces by use of Thermoactinomycetes vulgaris. This strain grew vigorously on rice straw mixed with unsterilized hen feces at $50^{\circ}C,\;pH\;8.0{\sim}8.5$ and moisture content of 60% and got rid hen feces of malodour during treatment. The growth of plant(Brassica raga var. previdis) was experimented on humic volcanic ash soil, using pot in thermostatically controlled greenhouse. The biofertilizer was applied as N-fertilizer and air-dried lien feces or ammonium sulfate were used for comparison with the biofertilizer. The effect on. plant growth was evaluated on the basis of the amount of nitrogen as fertilizer, under a loading of 0.1g N/pot, all samples showed a promotion effect of plant growth. But ammonium sulfate and air-dried hen feces inhibited plant growth at the nitrogen content over 0.2 and 0.4g N/pot, respectively, whereas the biofertilizer showed a good promotion effect on plant growth without growth inhibition even at nitrogen content of 0.8g N/pot.

• KSBB Journal
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• v.14 no.6
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• pp.655-660
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• 1999

Supercritical fractional extraction of DHA and EPA from the mixture of fatty acids composing the fish oil was performed. The compositions, extracted quantities, and cumulative extracted quantities of fatty acids in the extract and the raffinate were investigated according to the fractional steps. The temperature and pressure for the miximum concentration of DHA and EPA in the extract or the raffinate were 60$^{\circ}C$ and 101 bar respectively among the extraction conditions considered in this study. In this case, the weight percent of EPA in the extract was 50% and that of DHA in the raffinate was 40%. These values were two times higher than those in fish oil. THe same temperature and pressure were used to extract DHA and EPA from the mixture of fatty acids whose the initial weight percent of DHA was 34%. The weight percent of DHA in the raffinate after the fourth fractionation was 7-%. And the remaining weight of DHA in the raffinate was 80% of DHA initially loaded in the extraction vessel.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.4
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• pp.363-368
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• 1991

To fortificate protein to soybean curd, 0, 20, 40, 60 and 80% (v/v) of egg white (EW) were added to soybean milk for the soybean curd preparation, respectively. Moisture, $Ca^{2+}$, crude lipid and ash content of the curd were decreased as EW increased whereas protein content, weight and volume, $Mg^{2+},\;K^{+},\;and\;Na^{+}$ incresed, and hardness also increased. In addition, coagulating temperature and hardness were lowered as EW increased. Color and taste panel score were not significantly different (p<0.01), however, texture and flavor score were lowered over 60% (v/v) EW addition. By adding EW (20, 40, 60 and 80%), sulfur containing amino acids were enriched 0.63, 1.20, 1.76 and 2.36 times, respectively compared to the control(0%).

• Applied Biological Chemistry
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• v.26 no.4
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• pp.205-210
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• 1983

To investigate the characteristics of amino acid fortified tofu manufactured by coprecipition of cheese whey and soybean proteins, experimental tofus were made from various mixtures of whey, whey powder, and soy milk, and general and amino acid compositions and physical properties were analyzed. Physical characteristics such as elasticity, hardness, and brittleness of the whey-soybean tofu were very similar to those of traditional tofu but color of the whey-soybean tofu was lighter than that of soybean tofu. The contents of total solids and protein of traditional tofu were about 19% and 13%, respectively, while those of the whey-soy bean tofus were 17.3%$\sim$18.1% and 10.9$\sim$11.3%, respectively. The 5$\sim$15% of lactose in whey-soymilk mixture was transferred into the tofus. The Content of sulfur-bearing amino acids in the fortified tofu from 3 : 1 mixture of whey and soymilk was 3.8g/100g protein which indicated about 50% fortification of the amino acids as compared to the traditional tofu which contained 2. 54g/100g protein of the sulfur-bearing amino acids.

• Korean Journal of Food Science and Technology
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• v.20 no.5
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• pp.637-643
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• 1988

The useful life of frying oil was increased by treating the frying oil with a composited powder comprising water, citric acid and porous rhyolite carrier. The color darkening and foaming tendency of the oil during frying operation was apparently retarded. Increase rates of polar lipid components, dielectric constant and formation of the conjugated dienes and trienes of the used frying oil were reduced to two thirds of the oil without treatment during 84 hr frying operation. Iodine value and polyenoic index was also much less decreased by treatment. The treatment, however, have no significant effect to inhibit the decrease of smoke point and the increase of viscosity.