• 한국식품영양과학회지
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• 제21권4호
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• pp.348-352
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• 1992

오리를 고온침탕법과 중온침탕법에 의해 털을 제거하고 다리 및 가슴부위의 골격근에서 actomyosin을 추출하여 몇가지 특성을 비교하엿다. 고온침탕 처리한 근육으로부터 추출된 actomyosin의 추출성은 다리와 가슴근육이 각각 7.84, 39.48mg/g, 중온침탕한 것은 각각 4.79, 28.04mg/g고온침탕법의 추출성이 더 높았다. Actomyosin의 $Ca^{2+}-ATPase$ 활성은 고온침탕법이 다리근육의 경우에서는 중온침탕법보다 낮았으나 가슴근육은 이온강도 0.08 이하에서 중온침탕법이 높았고 그 이상에서는 고온침탕법이 높았다. Actomyosin의 $Mg^{2+}-ATPase$ 활성은 저이온강도에서 활성이 컸으며 가슴근육이 다리근육의 경우보다 침탕법에 의한 활성의 차이가 크게 나타났다. 용해도는 침탕방법과 부위에 관계없이 용해시점과 완료시점이 비슷하였다. 그리고 고온침탕 처리한 근육과 다리보다 가슴근육이 thin filament에 있는 단백질이 많이 추출되어 나오는 현상을 보였다.

• 동아시아식생활학회지
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• 제16권4호
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• pp.453-457
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• 2006

This study investigated the extractability, solubility, Mg$^{2+}$-, Ca$^{2+}$- and EDTA-ATPase activity of actomyosin prepared from leg and breast muscle of dog meat. The actomyosin extractability of breast muscle(2,100.6 mg/l00 g) was higher than that of leg muscle(500.8 mg/l00 g). The Mg$^{2+}$-ATPase activity of actomyosin had a high ionic strength of 0.02$\sim$0.05 M KCI and did not differ between leg and breast muscle. The Ca$^{2+}$-ATPase activity of actomyosin had a high ionic strength of 0.02$\sim$0.10 M KCI and leg muscle had a higher level of Ca$^{2+}$-ATPase activity than breast muscle did. The EDTA-ATPase activity was lower in low ionic strength and showed higher in high ionic strength, and increased sharply with increasing ionic strength up to 0.3 M KCI. The solubility of actomyosin did not differ between leg and breast muscle, and the solubility started and ended at KCI concentrations of 0.35 M and 0.4 M, respectively.

• 한국식품영양학회지
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• 제11권4호
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• pp.409-415
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• 1998

This study was carried out to investigate the effects of freezing temperature on quality of vacuum packaging freezed beef. In case of thaw drip loss, the freezing of -3$^{\circ}C$ and -20$^{\circ}C$ were 5.23% and 5.17% to 60 days respectively, were increased significantly during freezing. The cooking loss of water bath and pan were increased significantly during freezing than the beginning of freezing, but were no different between -3$^{\circ}C$ and -20$^{\circ}C$. The salt soluble protein extractability was decreased during freezing, the -20$^{\circ}C$ freezing was higher than -3$^{\circ}C$freezing. The water soluble protein extractability was increased during freezing higher than during freezing. The myoglobin denatured percentage of the -3$^{\circ}C$ freezing was higher than -20$^{\circ}C$ freezing, the 15 days storage of -3$^{\circ}C$ freezing was highest to 96%. The shear force value was not change during freezing, the myofibrillar fragmentation index during freezing was higher than the beginning of freezing, but was not change during freezing. The pH was decreased to freezing 45 days, after that increased.

• 펄프종이기술
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• 제40권2호
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• pp.65-72
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• 2008

This work evaluated the extractability of tobacco stem biomass for the papermaking type Reconstituted Tobacco Sheet(RTS). The effects of the soaking conditions on the hydration of stem biomass and the effects of the hydrated state on the mechanical extraction were investigated. In order to simulate the mechanical expression process of a papermaking type RTS mill, for example, the screw press process, the novel mechanical pressing analyzer was developed for this study. The hydration of stem biomass by soaking process was greatly affected by the soaking time and the soaking temperature. The longer soaking time and the higher soaking temperature resulted in the higher hydrated stem biomass. Since the higher hydrated stem had more combined water in the inner structure and resulted in the more flexible structure, the higher hydrated stem leaded to the more compressed filter cake and the higher water contents in the filter cake after the mechanical pressing. The pilot pulping experiments showed the difference in hydration and extractability between burley and bright tobacco stem. The bulkier structure of the burley stem resulted in the faster hydration by pilot pulping and leaded to the larger reduction in water soluble components. And the hydration process showed the major influence on the separation efficiency of water soluble components.

• KSBB Journal
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• 제19권1호
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• pp.33-37
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• 2004

최근 들어 succinic acid는 기존의 용도 이외에도 생분해성 고분자의 원료물질로서 주목받고 있다. 본 연구에서는 3차 amine인 TOA와 4차 amine 염인 Aliquat 336을 이용하여 succinic acid에 대한 반응추출을 실시하였다. 그 결과 Aliquat 336에 비해 TOA의 추출능이 더 높은 것으로 확인되었다. 또한 pH에 따른 추출능의 변화는 TOA, Aliquat 336 모두 pH 증가에 따라 추출능이 감소하는 것으로 나타났으며 Aliquat 336의 경우 pH의 영향은 TOA에 비해 적음을 알 수 있었다. succinic acid와 기하학적으로 다른 구조를 가지는 maleic acid의 경우 분자 내 수소 결합으로 인한 두 번째 카르복실기의 deprotonation이 어렵게 되므로 succinic acid에 비해 추출능이 좋은 것으로 나타났다.

• 한국수산과학회지
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• 제18권1호
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• pp.23-28
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• 1985

The extraction rate of lipids from the chopped whole fish was studied with various solvents. Factors which can influence on the extraction rate such as temperature, moisture content, agitation speed and solvent were also examined. In the early stage of extraction, it is considered that the rapid extraction was attributed to cell destruction which occurs in chopping the whole fish and in the later stage, the extraction rate was increased linearly with extraction time. The effect of agitation on the extraction rate had a great influence on the early stage of extraction. In agitation speed of 100, 200, 300 and 500 r.p.m. the slopes of extraction curve were -0.075, -0.075, -0.069 and -0.064, respectively. Extractability between hydrophilic and hydrophobic solvent showed a great difference. It is suggested that extractability difference between acetone and isopropyl alcohol is due to acetone property which can not extract phospholipids in polar lipids. Extractability of lipids was increased with increasing temperature and decreased with increasing moisture content.

• 한국수산과학회지
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• 제10권4호
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• pp.189-197
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• 1977

분포량이 많고 식용되고 있는 중요해조인 둥근돌김, 잎파래, 구멍갈파래, 미역, 톳, 모자반, 셀만모자반, 누운청각의 식염가용성 및 알콜가용성 단백질 추출에 영향을 주는 제 요소 즉 추출용액의 농도, 용매량, 시간, 온도, pH의 영향을 검토하고 pH에 따른 TCA 침전단백질을 정량한 결과를 요약하면 다음과 같다. 1. 식염가용성 단백질에 있어서 미역, 톳, 돌김, 잎파래, 구멍갈파래는 0.25M의 식염용액에서, 모자, 셀만모자반, 누운청각은 1.0M에서 가장 좋은 추출성적을 얻었으며, 알콜가용성 단백징 전시료(미역, 모자반, 잎파래, 둥근돌김)가 $20\%$ 에타놀에서 가장 좋은 추출성적을 보였다. 2. 시료일추출용매비(w/v)는 식염가용성의 경우 1:30(w/v)에서 알콜 가용성 단백질은 건조시료 1g에 대하여 100ml을 가할 때 추출성적이 좋았다. 3. 3. 추출시간에 있어서 식염가용성 단백질은은 구멍 갈파래, 잎파래가 1시간, 둥근돌김, 누운청각이 2시간, 미역, 톳, 모자만, 셀만모자반은 3시간이 최적 추출시간이내, 추출성분이 좋았다. 4. 추출온도는 식염가용성일 경우, 잎파래, 구명 갈파래는 $40^{\circ}C$에서, 미역은 $50^{\circ}C$, 톳, 모자반, 셀만모자반, 누운청각은 $60^{\circ}C$서 최고의 추출성적을 보였고, 알콜가능성은 잎파래가 $30^{\circ}C$ 미역, 둥근돌김, 모자반이 $40^{\circ}C$에서 최고의 추출성적을 보였다. 5. pH의 영향은 각 시료마다 대동소이하며, 식염가용성 pH $8\~9$에서 알콜가용성은 pH $8\~9$에서 성적이 좋았다.

• 한국환경농학회지
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• 제24권3호
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• pp.210-214
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• 2005

To reduce effectively cadmium (Cd) phytoavailability by phosphate in mine tailing affected soil, fused and super phosphate (FSP), a main phosphate fertilizer in South Korea, was selected as phosphate source and then applied at the rates of 0, 78, 390, and 780 $P_2O_5kg\;ha^{-1}$. FSP did not decrease Cd extractability and radish Cd uptake, but increased significantly. The effect of Cd supplement and soil negativity increase through FSP application was not significant. Soil pH decreased markedly with increasing FSP application, which increased significantly soil Cd extractability and radish Cd uptake. As a result, phosphate fertilizer for reducing Cd phtyoavailability in heavy metals contaminated soil should be carefully selected as alkaline type.

• Journal of Applied Biological Chemistry
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• 제44권2호
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• pp.95-97
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• 2001

• 한국식품영양학회지
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• 제11권5호
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• pp.482-487
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• 1998

This study was carried out to investigate the effects of freezing temperature on quality of thawed beef loin. In case of thaw drip loss, the freezing of -3$^{\circ}C$ and -2$0^{\circ}C$ were higest by 3.4% to 30 days and by 1.8% to 60 days, respectively. And the thaw drip loss of -3$^{\circ}C$ freezing was more than -2$0^{\circ}C$ freezing. The cooking loss of water bath and pan boiling were increased significantly during freezing than the beginning of freezing, but were not different -3$^{\circ}C$ and -2$0^{\circ}C$. The salt soluble protein extractability was decreased during freezing, the -2$0^{\circ}C$ freezing was higher than -3$^{\circ}C$ freezing. The water soluble protein extractability of -3$^{\circ}C$ freezing was not significant different during freezing storage, that freezed at -2$0^{\circ}C$ was increased during freezing. The "L" value of the beginning of freezing was higher than during freezing, the "a" value was not different during freezing, and the "b" value during freezing was higher than the beginning of freezing. The myoglobin denatured percentage of the -3$^{\circ}C$ and -2$0^{\circ}C$ freezing were highest by 94.4% to 45 days and by 94.0% to 15 days, respectively. The shear force value during freezing was higher than the beginning of freezing, the myofibrillar fragmentation index was not significant different during freezing. The pH was increased to freezing 30 days, after that was decreased.ays, after that was decreased.