• Korean Chemical Engineering Research
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• v.56 no.2
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• pp.229-239
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• 2018

The purpose of this study was to effectively produce the biosugar from cell wall of lipid extracted microalgae (LEA) by using microwave-assisted pretreatment without enzymatic hydrolysis process. Response surface methodology (RSM) was applied to optimization of microwave-assisted pretreatment conditions for the production of biosugar based on enzyme-free process from LEA. Microwave power (198~702 W), extraction time (39~241 sec), and sulfuric acid (0~1.0 mol) were used as independent variables for central composite design (CCD) in order to predict optimum pretreatment conditions. It was noted that the pretreatment variables that affect the production of glucose (C6) and xylose (C5) significantly have been identified as the microwave power and extraction time. Additionally, the increase in microwave power and time had led to an increase in biosugar production. The superimposed contour plot for maximizing dependent variables showed the maximum C6 (hexose) and C5 (pentose) yields of 92.7 and 74.5% were estimated by the predicted model under pretreatment condition of 700 w, 185.7 sec, and 0.48 mol, and the yields of C6 and C5 were confirmed as 94.2 and 71.8% by experimental validation, respectively. This study showed that microwave-assisted pretreatment under low temperature below $100^{\circ}C$ with short pretreatment time was verified to be an effective enzyme free pretreatment process for the production of biosugar from LEA compared to conventional pretreatment methods.

• Korean Journal of Food Science and Technology
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• v.10 no.2
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• pp.237-244
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• 1978

Among the strains isolated form the various sources, the strain AC-12 producing a powerful pectinase was selected by the extensive screening test. The selected strain was indentified and its toxicity investigated. The conditions of the pectinase production, the characteristics of the purified enzyme and the clarification effect on the apple juice were studied. 1. The selected strain AC-12 was identified by the classification method of paper and fennel and named as Aspergillus sp. AC-12. 2. As a result of the breeding test of the white mouse, no toxicity was found from this enzyme. 3. The yield of pectinase in the medium of defatted rice bran was much better than that in the medium of wheat bran. 4. The optimum conditions for the culture of the strain in the medium of defatted rice bran were that the cultural time was 72hrs, the amount of water to be added about 80%, temperature $30{\sim}35^{\circ}C$ and pH $3.0{\sim}5.0$. 5. The yield of pectinase was slightly increased by the addition of pectin to the medium of defatted rice bran and by the addition of pectin, $NaNO_3$ and $K_2HPO_4$ to the medium of wheat bran, respectively. 6. The optimum conditions for the enzyme activity were pH $3.0{\sim}4.0$ and temperature $40{\sim}50^{\circ}C$. The enzyme was stable below $40^{\circ}C$ and pH $2.0{\sim}8.0$, respectively. But above $50^{\circ}C,$ this enzyme was abruptly inactivated. The activity was slightly increased by the addition of $MnSO_4\;and\;CuSO_4.$ 7. It was regarded that the opimum temperature for the clarification of the apple juice was $40{\sim}50^{\circ}C$, the optimum pH 3.0 and the optimun concentration of the enzyme 0.1%, and the apple juice was almost clarified by the reaction at $45^{\circ}C$ for 60 minutes.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.1
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• pp.21-26
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• 2014

When iodine container for dental mouth treatment is opened, thread for treatment is cut by the blade in cap of container. Due to the problem of corrosion in a short period time after the reaction of metal blade to iodine solution, it gives impact on patient hygiene. In order to solve the problem, alternative products such as ceramic blade are developed and produced recently. In case of ceramic blade, it is produced by handwork and machine work. In this study, for the quantity production of ceramic blade with powder injection molding, we proposed a delivery system to have uniform charge of 20 cavity. Using Moldflow, simulation on 20 Cavity flow was performed. And then the mold was obtained through mold production and modification.(based on simulation) After injection molding, debinder, sintering process was achieved for ceramic blade, and the cap product was completed via insert injection on ceramic blade. In this study, we verified possibility of quantity production of ceramic blade which showed effective performance for cutting.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.5
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• pp.513-518
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• 1992

Optimum conditions for enzymatic hydrolysis of purified rapeseed(Brassica napus var. Youngsan) protein were investigated. Pronase showed higher activity in the hydrolysis of rapeseed protein than that of alcalase and neutrase. Preheated treatment of the rapeseed protein decreased the activity of pronase. The degree of hydrolysis of rapeseed protein was greater in distilled water than in phosphate buffer solution. Degree of hydrolysis was reached in steady state after 1 hr. Optimum conditions of the hydrolysis of the rapeseed protein were $40^{\circ}C$ in reaction temperaturem pH 8.0 in substrate solution, 1/100 (w/w) in the ratio of enzyme to substrate and 1% (w/v) in substrate concentration for pronase, respectively. At the optimum hydrolysis conditions, Km value was 3.48% (w/v).

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2017.05a
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• pp.119.2-119.2
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• 2017

무전해 니켈도금은 전기 공급 없이 환원재의 화학반응에 의해 도금이 진행되며, 복잡한 형상의 제품에도 균일한 도금 층을 형성시킬 수 있어 널리 적용되는 기술이다. 특히, 전기 니켈도금 층에 비해 무전해 니켈도금 층의 내식성과 내마모성이 우수하여 산업현장에서 가장 많이 사용되고 있다. 그러나 해양환경에서 빠른 유속 변화에 의해 발생되는 캐비테이션-침식 방지를 위한 무전해 니켈도금의 적용은 전무한 실정이다. 따라서 본 연구에서는 회주철의 캐비테이션-침식 방지를 위해 최적의 무전해 니켈도금 조건을 규명하고, 그 캐비테이션 저항성을 평가하고자 하였다. 무전해 니켈코팅을 위한 모재는 gray cast iron (FC250)을 $19.5mm{\times}19.5mm{\times}5mm$의 크기로 제작하였다. 회주철의 인장강도는 $330N/mm^2$이며, 그 성분 조성(wt.%)은 3.23 C, 1.64 Si, 0.84 Mn, 0.016 P, 0.013 S 그리고 나머지는 Fe이다. 시험편은 SiC 페이퍼 grit #1200까지 연마하였으며, 시험편의 표면 거칠기(centre line average, Ra)는 $1.6-2.1{\mu}m$ 범위 내로 제작하였다. 연마된 시험편은 증류수(distilled water) 세척 후 hot air로 건조하였다. 무전해 도금 전 시험편은 탈지를 위해 아세톤 용액(room temperature, RT)에서 3분간 초음파 세척하고, $90^{\circ}C$의 알카리 수용액으로 5분간 세척하였다. 그리고 표면활성화를 위한 산세척(acid pickling)은 5% sulfuric acid 용액에서 30초 동안 실시하였다. 무전해 Ni-P(electroless nickel, EN) 도금 전과 모든 과정마다 증류수로 시험편을 철저하게 세척하였다. EN 도금을 위한 도금욕(the bath)은 기존 문헌 연구를 통해 조성성분, 도금조건 및 변수들(the parameters)의 적절한 범위를 결정하였다. 도금조로 500mL 비커를 사용하였으며, 모든 시험편은 2시간 동안 EN deposition을 실시하였다. 캐비테이션 실험 결과 EN 도금의 표면경도가 증가함에 따라 캐비테이션 저항성도 현저하게 향상되었다.

• Applied Biological Chemistry
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• v.40 no.6
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• pp.546-550
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• 1997

This study was carried out to elucidate the biological characteristics of Rhizobia in biological nitrogen fixation system. The results of investigation were as follows; Polyacrylamide gel electrophoresis pattern of root lectin in the presence of SDS was ascertained electrophoretically and chromatographically. The purified root lectin formed immunoprecipitin line with anti lectin rabbit IgG. Root lectin, seed lectin and root exudate were tested for chemotactic ability. Chemotactic responses of RCR3407 and KCTC2422 toward root exudate were stronger than those of seed lectin and root lectin, but there didn't occur chemotactic responses of LPN100, not bound with seed lectin and that of LPN101, bound with seed lectin toward root exudate, root lectin and seed lectin. RCR3407, KCTC2422 and LPN-101, which nodulated with soybean, interacted with soybean lectin, but not with pea lectin. LPN-100, which was not nodulated with soybean, didn't interact with soybean lectin.

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.492-497
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• 1989

The antioxidant effects against linoleic acid of various protein hydrolysates from fish protein, defatted soybean cake, egg albumin and casein were investigated. Each protein hydrolysate by enzyme hydrolysis exhibited the antioxidative effects by addition of 5mg and 10mg per 1g linoleic arid. Especially, egg albumin and fish protein hydrolysates had a great antioxidative effects. The protein hydrolysates indicated the synergitic effects with ${\alpha}-tocopherol$, and indicated scavenging effects toward metal ion $(Fe^{3+},\;Cu^{2+})$ as prooxidants.

• Korean Journal of Food Science and Technology
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• v.12 no.4
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• pp.263-271
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• 1980

Detoxified and deallergenized castor bean protein isolate was prepared from defatted castor bean pomace for use in animal feedstuffs and human foods. Succinylation and acetylation of the ${\varepsilon}-amino$ groups of the protein improved markedly the water solubility of the protein at $pH\;7{\sim}8$. The results of the amino acid analysis of the protein isolate revealed that the sulfur-containing amino acids and L-lysine were limiting amino acids and that succinylation and acetylation caused some little loss of the amino acid content. The L-methionine enriched plastein was synthesized from the protein isolate or the acylated protein isolates and DL-methionine ethyl ester by one step process with papain. By this method the extent of incorporation of L-methionine was about 50%. Pepsin hydrolyzed both unmodified and modified protein isolates at the same rate (about 92%). Tryptic hydrolysis, however, was less for the succinylated protein isolates (about 42%) and less for the acetylated protein isolates (about 26%). The protein efficiency ratio of L-methionine enriched protein isolate (about 2.5 weight %) was 90% that of reference casein. The protein efficiency ratio values of succinylated (88%) and acetylated (84%) protein isolate were 55 and 69% of reference casein, respectively.

• Applied Biological Chemistry
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• v.40 no.5
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• pp.404-408
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• 1997

Enzymatically hydrolyzed vegetable protein (eHVP) was produced from soy protein using proteases, and the physicochemical properties were examined. Soy protein hydrolysate of 6% protein and 50% degree of hydrolysis was useful for the base of savory ingredients. The Maillard-reacted and flavoring compound-added hydrolysate had improved flavor. It was for enzymatically hydrolyzed soy sauces and dehydrated seasonings. ISP hydrolysate of low molecular weight $(MW{\sim}250)$ and high protein content (85%) was suitable for special uses such as infant diets, sports nutrition, and medical diets. The eHVP gave no limitation of dosage in the formulation as a flavor enhancer. The byproduct of protein hydrolysis was found to have high content of fiber (21%) and to have potential for the use as dietary fiber or bulking agents.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.1
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• pp.45-55
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• 1986

This paper aims to study the reactions of lipid or oxidized lipid with protein during drying and storing hair tail fish(Trichurus lepturus) and flounder(Kanakius kitaharai) being generally consumed as dried seafood products in Korea and their influence on the drop of in vitro protein digestibility of these fish meat. The results of the study are as follows: The digestibility of the raw materials of flounder and hair tail fish was 87.63% and 86.08% respectively, and that of sundried and hot air dried materials went down $1{\sim}2$ percent with drying process. But in case of defatted and sundried materials, the rate increased 85.15% and 87.15% respectivley. After 30 days of storage, the digestibility decreased in all materials, and hot air dried meat showed a significant decrease. Trypsin indigestible substrate (TIS) contents of flounder and hair tail fish, in case of raw materials were 0.88 and 0.96mg/g. solid repectiveiy and in case of defatted and sundried materials, TIS contents showed a low increase and digestibility showed a high increase. Brown pigment formation had a wide range of increase in case of the sundried and hot air dried materials and it was increased with duration of storage and temperature. The major fatty acids in the fats of hair tail fish and flounder were $C_{18:1},\;C_{16:0},\;C_{22:6}\;and\;C_{16:1}$ and rate of unsaturated to saturated fatty acids was 79.2:20.8 for flounder, 67.8:32.2 for hair tail fish. After 30 days of storage at room temperature. saturated fatty acids increased compared with the raw materials while unsaturated fatty acids showed a tendency to decrease. Avaialble lysine of hair tail fish was higher than that of flounder and both of them lost about 8.23% of that in raw materials after 30 days of storage.