• Journal of Dairy Science and Biotechnology
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• 제37권1호
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• pp.40-48
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• 2019

Bifidobacteria are a prototype probiotic, which normally inhabit the intestinal tract of humans. In the present study, four species of Bifidobacterium isolated from the feces of infants were characterized. The tolerance for acid or bile salt, autoaggregation, and antibiotic resistance of the bacteria were examined. The four species were resistant to low pH, bile salts, and up to 3% bile acid. Autoaggregation rates were as high as 90%. The bacteria were consistently resistant to gentamicin, kanamycin, streptomycin, ciprofloxacin, and nalidixic acid. Due to their tolerance to environmental factors like acid and bile salts, B. longum MG723, B. breve MG729, B. bifidum MG731, and B. animalis subsp. lactis MG741 are potentially valuable as probiotics and may be useful for industrial application.

• 한국식품과학회지
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• 제23권2호
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• pp.192-199
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• 1991

단백질 함량이 $9.12{\sim}9.78%$인 HRW-WW와 DNS-WW 밀가루의 리올로지 성질을 조사하였다. 단백질 함량이 0.33% 증가함에 따라 파리노그라프 흡수율은 HRW-WW는 1.0%, DNS-WW는 0.6% 증가하였다. 소금(1.7%)은 단백질 함량에 관계없이 흡수율을 1% 감소시켰으나, 알칼리제(0.17%)는 홉수율에 영향을 주지 않았다. 밀가루의 반죽시간 및 안정도는 단백질의 증가에 따라 또한 소금과 알칼리제의 첨가에 따라 증가하였다. 반죽의 신장도와 저항도도 단백질의 증가에 따라 증가하였으며, 일정한 단백질 함량에서 이들 지표는 HRW-WW가 높았다. 단백질 함량은 아밀로그라프의 최고점도에는 영향을 주지 않았다. 소금 또는 알칼리제의 존재에 관계없이 단백질 함량은 피라노그라프와 익스텐소그라프의 모든 지표와 정의 상관을 보였으나, 아밀로그라프의 최고점도는 소금 또는 알칼리제의 존재시 단백질 함량과 부의 상관을 보였다.

• Fisheries and Aquatic Sciences
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• 제16권3호
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• pp.143-147
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• 2013

The influence of carrageenan addition on the gelatinization of salt-based surimi gels was investigated by measuring compressive properties and Hunter color scale values. Hydrocolloid kappa (${\kappa}$)-carrageenan at 0%, 0.2%, and 1.0% and NaCl (2% w/w), KCl (1.5% w/w), and a mixture of NaCl (2% w/w) and KCl (1.5% w/w), were added to Alaska pollock surimi. Gel compressive properties were assessed by measuring the breaking force and gel strength. The gelling property of ${\kappa}$-carrageenan-induced surimi gel was significantly increased by the incorporation of KCl rather than NaCl. The addition of ${\kappa}$-carrageenan increased the breaking force and gel strength of surimi gels. Gels with 1% ${\kappa}$-carrageenan and KCl had the highest breaking force and gel strength. The addition of ${\kappa}$-carrageenan caused an increase in the whiteness values of the surimi gels.

• 한국축산식품학회지
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• 제37권6호
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• pp.793-798
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• 2017

Salt is an essential ingredient for cheese production, and it influences various aspects of cheese, including the shelf life, enzyme activity, flavor, casein hydration, and microbial proliferation during ripening. Several consumers avoid cheese with high salt content, mainly due to health problems such as hypertension, cardiovascular disease (CVD), stroke, and heart attacks. Salt has been commonly used for several purposes in cheese production, including for obtaining the required flavor and texture, for its preservative properties, and as a taste enhancer. However, salt usage has been opposed by the public and governmental bodies, who have been advised by health authorities that salt should be reduced or avoided in cheese for healthier life. However, salt replacement or reduction in cheese manufacturing requires formulation of intensive strategies. This review provides information about several strategies and innovations for reduction and replacement of salt in cheese manufacturing without seriously affecting the quality, microbial safety, and sensory properties of cheeses.

• 한국자기학회:학술대회 개요집
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• 한국자기학회 2015년도 자성 및 자성재료 국제학술대회
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• pp.80-80
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• 2015

• 한국정보디스플레이학회:학술대회논문집
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• 한국정보디스플레이학회 2009년도 9th International Meeting on Information Display
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• pp.672-676
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• 2009

Polymide is widely used alignment material of recent commercial LCD panel structure. Generally, polyimide alignment material is classified soluble polyimide type and polyamic acid type with their main bond structure of solution state. specially, compared to polyamic acid alignment layer, soluble polyimide type alignment layer have excellent reliability during long term LCD driving cause of their high imidazation ratio(%), high voltage holding ratio(%) and low ion density. The other side, this type alignment materials has significant DC image stickicng side effect for using in-plane switching mode lcd structure cause of their slow DC discharging property. we applied inorganic salt to usual soluble polyimide type alignment layer and found out this technique had good DC image sticking property without any loss of reliability property in inplane switching LCD cell structure. This approach leads excellent DC image sticking property with maintaining high reliability property this approach confirmed improves an image sticking and a reliability simultaneously from the horizontality aligned LCD mode whose relatively bad image sticking property.

• Applied Biological Chemistry
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• 제34권3호
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• pp.295-297
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• 1991

Effect of salt concentration of brined Chinese cabbage on the Kimchi fermentation was investigated. The salt concentration range was 1-5% and chemical characteristics of pH, acidity and ascorbic acid were measured during fermentation at $25^{\circ}C$. Fermentation rate was also calculated from the $CO_2$ production. It was found that the higher salt concentration caused a significant decrease in the maximum value of fermentation rate and pH reduction. Ascorbic acid content was rapidly decreased initially, followed by increase to maximum and slowely decreased thereafter. This change was more apparent at higher salt concentration.

• 동의생리병리학회지
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• 제16권1호
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• pp.154-159
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• 2002

There are several types of salts that can be classified into raw salt(Chunil salt), purified salts(NaCl reagent grade) and processed salts(Bamboo salt, Purple bamboo salt using in this study) in Korea. Salts has been utilized for the food as well as for the drug in the Oriental Medicine. Purple bamboo salt(PB-salt) was made by heating up to 1300℃ nine times after putting the raw salts in the bamboo. Since salt is generally known to cause the blood pressure to elevate, this study was conducted to investigate the effect of PB-salt on an adverse reaction of the blood pressure elevation. The experiment was performed with the 2 protocols ; 1. Effect of NaCl and PB-salt administration i.v. with the different the concentration(250, 500, 750, 1000mg/kg) on a mean artery blood pressure(MAP) change. 2. Effect of 500mg/kg NaCl and PB-salt administration p.o. for 6 days on the systolic blood pressure change. The results were as follows; The results were as follows; In a short minute change of blood pressure by direct method, PB-salt adminstration did not induced the hypertension unlike NaCl adminstration. In a date change of blood pressure by indirect method, systolic blood pressure was increased about 12-18% in the NaCl administration group, whereas within 6% in the PB-salt administration group from 2 days to 5 days. These results suggest that PB-salt might have some unidentified ingredient to be changed in the course of processing, making it superior to other salts.

• 한국수산과학회지
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• 제47권3호
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• pp.195-203
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• 2014

We investigated the effect low salt (2 or 4% salt) concentrations jeotgal made from Todarodes pacificus on the learning and memory impairments in scopolamine-induced (2 mg/kg, i.p.) dementia rats. Rats treated with oral BF-7 (200 mg/kg, p.o.) as a positive control and Todarodes pacificus jeotgal had significantly reduced scopolamine-induced memory deficits in the passive avoidance test. The Morris water maze test or treatment with 2% salt jeotgal made from Todarodes pacificus significantly ameliorated the scopolamine-induced memory deficits in the formation of long- and short-term memory. The acetylcholine content and acetylcholinesterase acitivity paralleled the results of the behavior experiment. There were no significant differences in the brain acetylcholine contents of the experimental groups, while the brain acetylcholine content of the group treated with 2% salt Todarodes pacificus jeotgal was higher than that of the control group. The inhibitory effect of 2% salt jeotgal made from Todarodes pacificus on the acetylcholinesterase activity in the brain was lower than that of the control group. These trends were similar to those of the gamma-aminobutyric acid content. We suggest that Todarodes pacificus jeotgal enhances learning memory and cognitive function by regulating cholinergic enzymes.

• Journal of Pharmaceutical Investigation
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• 제39권3호
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• pp.173-176
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• 2009

A new crystal form of valsartan dipotassium was isolated by recrystallization using the one-pot method. The new crystal form was identified as a monohydrate form ($C_{24}H_{27}N_5O_3K_2.H_2O$) and characterized by diffential scanning calorimetry (DSC), thermogravimetric analysis (TGA) and X-ray powder diffractometry (PXRD). The new crystal data demonstrated to be clearly different from those known for the tetrahydrate form ($C_{24}H_{27}N_5O_3K_2.4H_2O$). It was observed that the monohydrate of vasartan dipotassium salt was completely dissolved in water within 1 hour and its dissolution rate was much faster than anhydrous free form of valsartan.