• Title/Summary/Keyword: Calcium chloride

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Pure-Separation of Calcium chloride-treated Silk Fibroin Hydrolysate by Gel Filtration Chromatography and Effect of It's Enzymatic Hydrolysis (Calcium chloride 피브로인 용해물의 Gel Filtration Chromatography에 의한 순수분리 및 효소 가수분해 효과)

  • 여주홍;이광길;이용우
    • Journal of Sericultural and Entomological Science
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    • v.41 no.3
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    • pp.211-215
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    • 1999
  • The pure-separation of calcium chloride-treated fibroin hydrolysates could be carried out using gel filtration chromatography. Also, the effect of its enzymatic hydrolysis was investigated in order to find out the enhancement of their functionality. The average molecular weight(Mw), solubility and free amino acid compositions of three hydrolysates samples (calcium chloride, calcium chloride-flavourzyme and calcium chloride-thermoase)were measured to compare their characteristics. The molecular weight of calcium chloride hydrolysate was about Mw 46,800 and it can be reduced to Mw 12,500 and 1,070 upon the enzymatic hydrolysis by flavourzyme and thermoase, repectively. A solubility of calcium chloride-treated samples shows about 60% while calcium chloride/enzyme-treated samples are perfectly soluble (100% solubility). The total amino acid composition of calcium chloride enzymatic hydrolysates are much higher than that of calcium chloride hydrolysate.

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Effect of Salting in Salt Solution Added calcium Chloride on the Fermentation of Baechu Kimchi (염화칼슘을 함유하는 소금용액에서의 절임이 김치숙성에 미치는 영향)

  • 오영애;김순동
    • Journal of the East Asian Society of Dietary Life
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    • v.5 no.3
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    • pp.287-298
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    • 1995
  • This study was undertaken to examine the effect of salting in 10% salt solution added 2% calcium chloride on the kimchi fermentation. The addition of calcium chloride extended edible periods of the Kimchi to 4~5 days and increased relatively the hardness of Chinese Cabbage. In the addition of calcium chloride, the activities of amylase and $\beta$ -galactosidase were not high during all periods fermentation. Polygalacturonase and protease activities were low 2~21%, 2~26% all periods fermentation, respectively. There were significant correlations between the delay of ripeness and decreasing enzyme activation. The amount of free amino acid by the treatment with calcium chloride was decreased of 10~16% at the late of fermentation than that of control. the treatment with calcium chloride of the Kimchi was increased hardness, but decreased cohesiveness and gumminess was during all periods fermentation. the adhesiveness was increased at the early of fermentation but decreased at the late of fermentation.

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Antimicrobial Effect of Calcium Chloride Alone and Combined with Lactic Acid Injected into Chicken Breast Meat

  • Alahakoon, Amali U.;Jayasena, Dinesh D.;Jung, Samooel;Kim, Hyun Joo;Kim, Sun Hyo;Jo, Cheorun
    • Food Science of Animal Resources
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    • v.34 no.2
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    • pp.221-229
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    • 2014
  • Chicken breast meat was injected with calcium chloride alone and in combination with lactic acid (0.01% and 0.002%, respectively). The inhibitory effects of the treatments on microbial growth were determined in the injected chicken breast meat stored at $4^{\circ}C$ under aerobic packaging condition for 0, 3, and 7 d. Calcium chloride combined with 0.002% and 0.01% lactic acid reduced microbial counts by 0.14 and 1.08 Log CFU/g, respectively, however, calcium chloride alone was unable to inhibit microbial growth. Calcium chloride combined with 0.01% lactic acid was the most effective antimicrobial treatment and resulted in the highest initial redness value. Calcium chloride alone and combined with lactic acid suppressed changes in pH and the Hunter color values during storage. However, injection of calcium chloride and lactic acid had adverse effects on lipid oxidation and sensory characteristics. The higher TBARS values were observed in samples treated with calcium chloride and lactic acid when compared to control over the storage period. Addition of calcium chloride and lactic acid resulted in lower sensory scores for parameters tested, except odor and color, compared to control samples. Therefore, the formulation should be improved in order to overcome such defects prior to industrial application.

Changes of Total and Ionized Calcium following Cardiopulmonary Bypass (심폐관류에 따른 혈청칼슘의 변동)

  • 전상훈
    • Journal of Chest Surgery
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    • v.21 no.2
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    • pp.240-245
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    • 1988
  • This study was prospectively planned to realize the reduction of calcium ion in serum along with the cardiopulmonary bypass[CPB], to find out the cause of the reduction, and to verify the justification of the classical methods of calcium replacement. Nine patients with various open heart surgeries by CPB in 1987 wee selected at random. Calcium chloride was added as follows:: For each unit of ACD blood transfusion, 600mg of calcium chloride was added. In case of massive transfusion, 600 mg of calcium chloride was injected every 2 or 3 units of transfusion. On occasions such as weaning from CPB, or following defibrillation, or hypotension, weak myocardial contractility of the heart, calcium chloride was needed in an amount of 10 mg / kg. In ICU, calcium chloride was limited to use in low serum level or in emergency use. Total calcium decreased early bypass and progressively increased above the preoperative value during late bypass and three hours thereafter, Ionized calcium increased during late bypass and three hours following. Total and ionized calcium depicted similar patterns of change during open heart surgery. Decrease of the calcium at the early bypass was thought from reduction of total protein and alkalosis during bypass. Meanwhile, increase of both calciums during the end of surgery was presumably attributable to addition of calcium chloride in priming solution, injections of calcium chloride in the process of termination of bypass. We conclude that enough calcium was replaced by the classical methods of calcium supplement.

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Growth Inhibitory Effects of Chloride Salts and Organic Acid Salts Against Food-Borne Microorganisms (Chloride염 및 유기산 칼슘염의 식중독 미생물에 대한 증식 억제 효과)

  • 이나영;김용석;신동화
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.32 no.8
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    • pp.1233-1238
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    • 2003
  • The growth inhibitory effects of chloride salts and organic acid salts against six food-borne microorganisms (Bacillus cereus ATCC 11778, Escherichia coli O157:H7 ATCC 43894, Listeria monocytogenes ATCC 19111, Salmonella Typhimurium ATCC 14028, Staphylococcus aureus ATCC 25923, Vibrio parahaemolyticus ATCC 17802) were determined using Bioscreen C in broth medium. The growth inhibitory concentrations of sodium chloride and potassium chloride on B. cereus were 7 and 9%, respectively. E. coli O157:H7 and S. aureus were inhibited by treatment of 3% calcium chloride. Magnesium chloride showed growth inhibitory effect on B. cereus, S. Typhimurium, and S. aureus at 5%. The order of growth inhibition effects by organic acid salts was calcium propionate>calcium acetate>calcium lactate. Calcium chloride (3%) with 0.01% lactic acid showed strong inhibition on the growth of S. Typhimurium and exhibited stronger growth inhibition than calcium chloride alone (5%). We concluded that calcium chloride and calcium propionate had strong growth inhibitory activities and that calcium chloride and sodium chloride in combination with lactic acid had stronger inhibitory activities than that of chloride salts alone.

Evaluation of alginate microspheres prepared by emulsion method for protein delivery system

  • Park, Ji-Hyun;Lee, Chang-Moon;Kim, Gwang-Yun;Rhee, Joon-Haeng;Lee, Ki-Young
    • 한국생물공학회:학술대회논문집
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    • pp.574-578
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    • 2005
  • The purpose of the study is to research the proper conditions to prepare the calcium-alginate microspheres using a emulsion method. The calcium-alginate microspheres were prepared at distinct concentrations (alginate; 1%, 1.5%, 2% (w/v), calcium chloride; 2%, 4%, 8%, 10%(w/v)). The shape of the microspheres prepared was spherical. With increasing alginate and calcium chloride concentration the mean size of the microspheres decreased gradually. In release test, the amount of ovalbumin released from the calcium-alginate mcirospheres was decreased by the increasing of alginate and calcium chloride concentration. In this study the best result was obtained at a 2% of alginate concentration and 10% of calcium chloride concentration.

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Study on the Prevention of Spinach Softening Using Calcium Chloride (염화칼슘을 이용한 시금치의 연화방지 연구)

  • Huang, Ying;Kim, Sen Jin
    • The Korean Journal of Food And Nutrition
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    • v.33 no.1
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    • pp.1-8
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    • 2020
  • The purpose of this study was to prevent excessive softening of seasoned spinach by heating and freezing through the pre-heating treatment in calcium chloride solution. The pre-heating temperature was set at 60℃, which supports the highest activity of pectinesterase around 60℃. Pre-heating spinach in calcium solution does not affect the chromaticity characteristics of spinach leaves and significantly improves its texture compared to conventional blanching only and pre-heating in water. The improvement of the firmness is related to the formation of strongly cross-linkages between carboxyl groups and Ca2+ by the action of the pectinesterase in spinach. For reheated spinach, the firmness of calcium chloride treated stems were 37.80~44.44 kg, and the control was 28.73 kg. The firmness of calcium chloride treated leaves was 19.73~40.79 kg, and the control was 9.63 kg. Additionally, the total aerobic bacteria in the fresh samples were 3.25~3.99 log CFU/g and 1.97~2.72 log CFU/g in the reheated samples. And the total coliform was not detected in the reheated samples. Considering the color, texture, microbial characteristics and taste quality, the optimum pre-treatment conditions to prevent excessive softening of spinach were 3% calcium chloride solution and 15minutes of treatment.

최소가공 수박의 품질유지를 위한 칼슘제제 처리 효과

  • 장지현;최맑음;문광덕
    • Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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    • pp.165.2-166
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    • 2003
  • 최소 가공 수박의 가공과 유통 중 품질 열화에 있어 가장 중요한 문제는 과육의 조직연화이다. 따라서 본 연구에서는 세포 분리를 제한하고 과실 조직의 경도를 유지시키는데 효과가 있는 것으로 알려져 있는 칼슘제제 중 calcium chloride, calcium lactate, CaO를 처리하여, 최소 가공 수박에서 조직연화로 발생되는 품질저하 억제에 가장 효과적인 칼슘제제를 알아보고자 하였다. 수박의 과육부위를 2cm의 정육면체 형태로 절단한 후, 0.5% calcium chloride, 0.5% calcium lactate, 0.05% CaO용액에 3분 동안 침지시켰다. 그리고 fan을 이용하여 상온에서 30분 동안 draining한 다음 PP tray에 담아 PP film로 sealing하고 $10^{\circ}C$에서 일주일간 저장하며 품질변화를 살펴보았다. 호흡특성은 0.05% CaO 및 0.5% calcium chloride용액을 처리한 구가 호흡률이 가장 낮게 나타났다. 가용성고형분은 처리 직후 처리구의 함량이 무처리구에 비해 다소 낮아지는 경향을 보였으나, 저장기간 중 0.5% calcium chloride 용액처리구는 다른 처리구에 비하여 큰 함량 변화 없이 당도가 일정 수준으로 유지되었다. pH 변화는 0.5% calcium chloride용액 처리구에서 변화가 가장 작았으며, 경도변화 역시 저장 초기값과 비교하였을 때보다 감소가 적게 일어나 다른 처리구에 비하여 연화 저해에 효과가 있는 것으로 확인되었다. 따라서 최소가공 수박에 대해 칼슘제제 중 calcium chloride용액 처리가 품질유지에 가장 효과적임을 알 수 있었다.

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Change of Lipoxygenase Activity in Chinese Cabbages Submerged in Brines (배추의 절임 중 Lipoxygenase의 활성변화)

  • Kim, Dong-Kyoung;Han, Kee-Young;Noh, Bong-Soo
    • Korean Journal of Food Science and Technology
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    • v.29 no.3
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    • pp.576-580
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    • 1997
  • Lipoxygenase activity in Chinese cabbage was measured at various concentrations of brines. Lipoxygenase activity on linoleic acid substrate was determined by changing the rate of dissolved oxygen consumption. The inactivation of lipoxygenase by salting was increased when concentration of sodium chloride and soaking time were increased. About 60% of enzyme activity was reduced after submerging in 13% brine solution for 5 hr. The addition of calcium chloride (0.7%) reduced about $10{\sim}15%$ of lipoxygenase activity rather than without. Residual activity of lipoxygenase in Chinese cabbage submerged in 13% brine was 20% and about 60% of lipoxygenase was also inhibited by addition of garlic extract.

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Effects of Calcium Chloride Concentration and Reaction Time on Physical and Sensory Characteristics of Persimmon Calcium Alginate Beads (염화칼슘 농도와 반응시간에 따른 감 칼슘 알지네이트 비드의 물리적 및 관능적 특성)

  • Yong, Dong-Hee;Song, Min-Kyung;Yoon, Hye-Hyun
    • Culinary science and hospitality research
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    • v.18 no.4
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    • pp.209-221
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    • 2012
  • The purpose of this study is to apply molecular gastronomy and its spherification methodology to persimmon desserts. We prepared persimmon calcium alginate beads and investigated physical and sensory characteristics of beads according to the different concentration of calcium chloride(0.5, 0.75, 1.0%) and reaction time(2, 4, 6, 8, 10 min). Lightness and yellowness were decreased significantly as both calcium chloride concentration and reaction time increased. However, redness was increased significantly as the concentration of calcium chloride and reaction time increased. Hardness, springiness, chewiness, cohesiveness, and resilience except for adhesiveness tended to increase as the concentration of calcium chloride and reaction time increased. The thickness of beads also increased as the concentration of calcium chloride and reaction time increased. Quantitative descriptive analysis showed that voluminosity, springiness, hardness, chewiness, and residue tended to increase as the concentration of calcium chloride increased. Overall acceptability reached a peak at the persimmon bead containing 0.5% calcium chloride. The result of this study showed that the concentration of calcium chloride and reaction time influenced the overall characteristics of calcium alginate beads.

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