• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.9
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• pp.1285-1292
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• 2016

Changes in surface hydrophobicity of soy protein isolate (SPI), which plays an important role in the functional characteristics of protein, were measured according to various SPI concentrations, pH levels, electrolytes concentrations, and alginate molecular weights by using 1-anilino-8-naphthalene sulfonic acid as a fluorescent probe. SPI surface hydrophobicity decreased as SPI concentrations increased. SPI surface hydrophobicity reached a maximum at pH 7.0. SPI surface hydrophobicity rapidly increased as the NaCl concentration of SPI solution increased up to 100 mM, and showed no large increases above 100 mM. However, SPI surface hydrophobicity radically decreased until the $CaCl_2$ concentration reached 50 mM and revealed no large variations above 50 mM. A similar trend was exhibited in the case of $MgCl_2$. As both the concentration and molecular weight of sodium alginate increased, SPI surface hydrophobicity decreased. The increasing rate of SPI surface hydrophobicity decreased as the molecular weight of sodium alginate increased.

• Proceedings of the Korea Water Resources Association Conference
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• 2020.06a
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• pp.38-38
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• 2020

SPI지수는 강수량이 감소하기 시작하면 필요한 물수요에 비해서 상대적으로 물부족을 유발하게 되고, 가뭄발생의 발단이 된다는 것에 착안하여 개발된 지수이다. 하지만 다른 가뭄지수와 마찬가지로 강수량 또는 유출량 시계열을 상대적인 표준정규분포로 산정하였기 때문에 인근 지역에 비해 상대적으로 강수량이 많은 지역도 실제로 발생하지 않은 가뭄이 발생한다고 분석이 된다. 이러한 현상을 완화시키기 위해 수정된 가뭄분석 기법이 요구된다. 이에 Jeung et. al(2019)은 이런 현상을 완화시키기 위해 SPI지수 계산과정에서 해당지점의 시계열을 대상으로 계산되는 Gamma 분포를 전국으로 확장 시켜 산정 후 표준정규분포에 적용하여 가뭄지수를 산정하였다. 또한 과거 제한급수가 발생했던 지역을 대상으로 극한가뭄과 가뭄지속기간을 이용하여 M-SPI지수의 효용성을 확인한 결과, 제한급수 실시년도와 SPI, M-SPI 결과와의 비교결과 과거 가뭄을 정확하게 모사하는 것을 확인하였다. 하지만 M-SPI는 전국을 하나의 지역으로 가정하여 산정하였고, 증발산량과, 고도 등 지형의 특성을 고려하지 않았기 때문에 일부의 가뭄사상을 재현하지 못하였다. 이에 본 연구에서는 기상학적 인자와, 지형학적 인자를 고려하여 지역화를 하고, 각 지역별로 대표 확률분포를 산정하여 가뭄지수를 산정하고자 한다. 또한 한국 기상청에서 제공하고 있는 국가 표준기후변화 시나리오를 수집하여 M-SPI에 적용하여 미래 극한 가뭄빈도의 변화를 전망하고자 한다.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.452-459
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• 1997

Effect of extraction pH on mechanical properties such as tensile strength (TS) and elongation (E) and on water vapor permeability (WVP) of soybean protein isolate (SPI) edible films extracted from soybean meal was investigated. Five pHs, acidic range (pH 2.0 and pH 3.0), neutral range (pH 7.0) and alkalic range (pH 10.0 and 12.0), were used to extract SPI. TS of the film extracted at pH 7.0 was the lowest, and WVP of $SPI_3$ (SPI extracted at pH 3) film was the lowest value among the films. The WVP of $SPI_3$ films was $3.349\;{\times}\;10^{-10}\;g{\cdot}m/m^2{\cdot}s{\cdot}Pa$ and increased to $3.871\;{\times}\;10^{-10}\;g{\cdot}m/m^2{\cdot}s{\cdot}Pa$ as film thickness increased from $55\;{\mu}m$ to $72\;{\mu}m$ thickness. Three different plasticizers (glycerol, polyethylene glycol and propylene glycol) were used for $SPI_2$ (SPI extracted at pH 2) film. TS of $SPI_2$ films was 12.297 MPa and decreased to 1.356 MPa for glycerol and showed the same trend in other two plasticizers. The SPI films extracted at acidic range were shown higher mechanical properties and lower water vapor permeabilities than those of extracted at neutral and alkalic ranges. The difference of SPI film properties seemed to be attributed by 11S/7S ratio as well as protein content.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.43 no.2
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• pp.175-185
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• 2023

As drought risk increases due to climate change, various research works are underway around the world to respond to drought so as to minimize drought damage. In particular, in recent years, many studies are focused on analyzing regional patterns of drought in a comprehensive manner, however there is still insufficient to quantitatively identify drought-risk areas in a large river basin considering climate change in Korea. In this study, we calculated the Standardized Precipitation Index (SPI) and the Modified Standardized Precipitation Index (M_SPI) as representative meteorological drought index, and performed spatial autocorrelation analysis to identify the drought hotspot region under climate change scenarios of Representative Concentration Pathway (RCP) 4.5 and RCP 8.5. The SPI was calculated by estimating parameters for each observation station within the study area, whereas the M_SPI was calculated by estimating parameters for the entire study area. It is more reasonable to use the M_SPI for assessing meteorological drought from an overall perspective within the study area. When the M_SPI was used, long-term droughts showed drought hotspot areas clearly larger than short-term droughts. In addition, the drought hotspot area moved from the center of the Nakdong River basin to the Seomjin River basin over time. Especially, the moving patterns of the short-term/long-term drought were apparent under the RCP 4.5, whereas the moving patterns of the long-term drought were distinct under the RCP 8.5 scenarios.

• The Korean Journal of Food And Nutrition
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• v.7 no.3
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• pp.177-182
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• 1994

The effect of phosphate salt (NafHP04) and sodium citrate on the emulsion stability of soy protein isolate (SPI) in the presence of calcium was investigated in terms of salt concentration and addition order. Both phosphate and citrate salts decreased the solubility of SPI despite their pH enhancing effects. Addition of calcium chloride (CaCl2) significantly decreased ES, which showed nearly negligible at more than 3 mM CaCl2 concentration. When Na2HP04 were added in the presence of 5 mM Cac12, 55 greatly increased up to 20mM concentration, above which however ES decreased. It was found that the addition order of Na2HPO4 and CaCl2 affected ES. The addition of phosphate and subsequent CaCl2 exhibited the higher 55 than the reverse order. In both cases, the overall ES profile was found to be nearly similar to the solubility profile of SPI, indicating the positive relationship between solubility and emulsion stability of SPI in the presence of calcium. Similar trend to the phosphate effect on ES was also observed for sodium citrate in the presence of calcium.

• Food Science and Biotechnology
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• v.15 no.4
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• pp.631-634
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• 2006

Soy protein isolate (SPI) films were supplemented with cinnamaldehyde (CA) at concentrations of 0.1-0.5 mL/5 g SPI. The effects of CA on film color, tensile strength (TS), percent elongation at break (E, %) and water vapor permeability (WVP) of SPI films were investigated. Generally, total color difference (${\Delta}E$), WVP, and TS of SPI films increased gradually, while E and TSM decreased significantly (p<0.05) as the amount of cinnamaldehyde in the SPI films increased. Cinnamaldehyde can be used as a potential cross-linking agent for preparing SPI films by improving mechanical strength and water resistant properties.

• Applied Biological Chemistry
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• v.35 no.3
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• pp.152-156
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• 1992

A study was condoled to investigate the effects of phosphate salts $(Na_2HPO_4\;and\;K_2HPO_4)$ on the emulsion stability of soy protein isolate (SPI) in terms of the salts concentration and addition order. When phosphates were added before emulsification, emulsion stability (ES) of SPI was improved at the concentration of 10 mM, while ES was decreased by addition of phosphates after emulsification. At high phosphate concentrations, ES of SPI was decreased by the addition of phosphates, regardless of the addition order. ES of SPI at the isoelectric point (pH 4.5) or in the presence of $CaCl_2$ was greatly enhanced by the phosphates. In both cases, the overall ES profile was found to be nearly similar to the solubility profile of SPI, indicating the positive relationship between solutibility and emulsion stability of SPI.

• Microbiology and Biotechnology Letters
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• v.40 no.1
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• pp.70-75
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• 2012

In Salmonella enterica, many genes encoded within Salmonella pathogenicity islands (SPI) 1 and 2 are required to cause a range of diseases in a variety of hosts. The SPI1-encoded regulator HilD activates both the SPI1 and 2 genes at different times during growth in Luria-Bertani (LB) media. In this study, the expression levels of hilD during growth in LB were investigated. The data suggest that hilD expression is induced in the early stationary phase and decreases in the late stationary phase, when sseA, an SPI2 gene, is maximally expressed. However, HilD could act as an activator of sseA expression in the late stationary phase despite being present at low levels. SseA expression was investigated in SPI1 regulator mutant strains, hilA, hilD and invF mutants. As expected, hilD mutation decreased sseA expression. However, we found that invF mutation caused a 1.5-fold increase in sseA expression in not only LB but also M9 minimal media, which is thought to resemble an intracellular environment. InvF overexpression restored sseA expression to wild-type levels in an invF mutant but did not cause an additional reduction in sseA expression. These results suggest that SPI1 controls SPI2 expression either positively or negatively.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.172.2-173
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• 2003

단백질, 탄수화물, 유지 등과 같은 생고분자를 소재로하여 제조하는 가식성 또는 생분해성 필름은 식품표면을 코팅하거나, 식품의 내부에 사용하여 식품을 외부의 충격으로부터 보호하고 식품의 저장수명을 증가시키는 동시에 수분, 기체 및 용질의 이동을 방지하는 기능을 한다. 이러한 가식성 필름의 소재 중 하나인 전분은 비교적 저가의 재료이고 기체투과를 방지하는 성질은 우수하지만, 탄력성이 적은 단점을 가지고 있다. 생고분자필름의 물리적 강도를 증진시키고 수증기의 투과성을 낮추는 방법으로 단백질과 탄수화물을 복합적으로 사용한다 본 실험에서는 분리 대두 단백질(SPI)과 옥수수 전분을 혼합하여 가식성의 생분해성 필름을 제조하고 이들의 이화학적 특성에 대해 연구하였다. SPI 필름은 SPI 5g에 증류수 100$m\ell$을 가해 glycerol 2g을 첨가해 제조하였으며, 옥수수 전분필름은 옥수수 전분 6g에 증류수 100$m\ell$을 가해 glycerol 1.2g을 첨가해 제조하였다. SPI와 옥수수 전분의 혼합필름은 SPI와 옥수수 전분의 양을 1：1 비율로 혼합하여 제조하였다. SPI 필름, 옥수수 전분 및 SPI와 옥수수 전분 용액의 혼합필름의 각각의 수증기 투과도는 7.49$\times$$10^{-11}$, 2.69$\times$$10^{-11}$, 4.24$\times$$10^{-11}$ g.m/m$^2$.s.Pa이었다. 본 실험으로 SPI의 단일재료로만 필름을 제조하였을 때보다 SPI 용액에 옥수수 전분용액을 혼합해 필름을 제조하면 탄력성을 유지하면서 수증기 투과도를 낮출 수 있다는 결과를 얻을 수 있었다.현미밥의 유리아미노산 분석 결과 필수아미노산을 포함한 다량의 아미노산이 존재하였으며 혈압강하 기능성 성분인 GABA(${\gamma}$ -amino butyric acid) 함량은 현미가 4.7 mg/100 g, 발아현미 20.8 mg/100 g이었으며, 동결건조 후 분석한 발아현미밥의 GABA 함량은 5.7 mg/100 g이었다. 발아현미밥의 관능검사 결과는 색, 윤기, 맛, 부착성, 응집성, 탄력성이 A가 유의적으로 높았으며, 외관의 경우도 A가 더 높은 평가를 받았다. 또한 전반적으로 A가 B에 비해 유의적인 차이를 나타내진 않았지만 더 나은 선호도를 나타내었다.좋게 평가되었다.＊값은 63-68사이로, a＊값은 0.13에서 -0.89사이를 b＊값은 2-5값 사이에서 변화하여 제조한 죽의 색이 옅은 황색임을 알 수 있었다. 고형분 함량, 퍼짐성과 pH에 대한 $R^2$은 각각 0.4280, 0.5433과 0.2406임을 볼 때 버섯, 당근, 대파의 비율에 따라 제조한 쇠고기 야채 쌀죽의 고형분 함량, 퍼짐성과 pH는 설정된 범위내에서 그 유의성이 인정되지 않아 큰 영향을 미치지 않음을 알 수 있었다. 관능검사 결과, 색과 향에 대한 반응표면 회귀식의 $R^2$은 각각0.6000과 0.7825이고 P-value는 각각 0.4290과 0.0942로서 5% 수준에서 유의한 상관성이 없음을 확인할 수 있었다. 맛과 점성에 대한 $R^2$은 0.8717과 0.8068이고 P-value는 각각 0.0195 (p ＜0.05)와 0.0612로서 야채의 배합비에 따라 맛에 있어서 유의확률 5%수준에서 그 유의성이 인정되었으며, 전체적인 기호도에 대한 유의성은 $R^2$이 0.8463이고 P-value는 0.034

• Advances in materials Research
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• v.11 no.3
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• pp.191-209
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• 2022

Very slow degradation of synthetic based polymers has created a severe environmental issue that increased awareness towards research in polymers of biodegradable property. Soy protein isolate (SPI) is a natural biopolymer used as matrix in green composites but it has limitations of low mechanical properties and high water sensitivity. To enhance mechanical properties and reduce water sensitivity of Jute-SPI composites, SPI was modified with pine rosin which is also a natural cross-linking agent. 30% glycerol on the weight basis of a matrix was used as a plasticizer. The fibre volume fraction was kept constant at 0.2 whereas the pine rosin in SPI ranged from 5% to 30% of the matrix. The effects of pine rosin on mechanical, thermal, water sensitivity and surface morphology have been characterized using various techniques. The mechanical properties and water absorbency were found to be optimum for 15% pine rosin in Jute-SPI composite. Therefore, Jute-SPI composite without pine rosin and with 15% pine rosin were chosen for investigation through characterization by Fourier transforms infrared spectroscopy (FTIR), Thermo-gravimetric analysis (TGA), X-Ray diffraction (XRD) and Scanning electron microscope (SEM). The surface morphology of the composite was influenced by pine rosin which is shown in the SEM image. TGA measurement showed that the thermal properties improved due to the addition of pine rosin. Antimicrobial test showed antimicrobial property in the composite occurring 15% pine rosin. The research paper concludes that the modification of SPI resin with an optimum percentage of pine rosin enhanced mechanical, thermal as well as water-resistant properties of jute fibre reinforced composites.