• Journal of the Korean Ceramic Society
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• v.26 no.4
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• pp.493-498
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• 1989

High purity, submicron BaTiO3 powder was prepared by a hydrothermal technique using Ba(OH)2.8H2O, TiCl4 and NH4OH as starting raw materials. The submicron BaTiO3 powder was synthesized at 130~23$0^{\circ}C$ for 2.5h to yield highly crystalline particles with a narrow particle distribution. The mole ratio of Ba(OH)2.8H2O/TiO(OH)2 was 1.5. It is possible to obtain BaTiO3 with Ba : Ti=1.00$\pm$0/01. The samples densified well at 13$25^{\circ}C$, showing a uniform and fine grain structure. The grain size ranged between 0.3 and 0.5${\mu}{\textrm}{m}$. The products obtained by hydrothermal treatment at various temperatures from 130 to 23$0^{\circ}C$ were characterized by XRD, DTA, BET and SEM etc.

• Korean Journal of Food Science and Technology
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• v.47 no.6
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• pp.797-800
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• 2015

The effect of raw wheat flour on starch retrogradation retardation was investigated in a rice starch paste model. Specifically, in terms of amylase activity present in the wheat flour, the retardation effect was investigated depending on reaction temperature (40, 60, and $80^{\circ}C$), incubation time (0, 20, 40, and 60 min), and wheat flour addition levels (0-10%). An increase in wheat flour concentration resulted in a rapid decrease in the elastic modulus (G') as the incubation time increased. The G' changes of the rice starch pastes were furthermore fitted by the first order reaction for the reaction rate estimation on the temperature basis. The experimental reaction rate of the paste sample incubated with 10% wheat flour at $40^{\circ}C$ exhibited good agreement with the predicted value. This result implied that the first order reaction kinetics could be suitable to predict the changes in the G' as a function of incubation temperature and wheat flour concentration.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.9
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• pp.1265-1270
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• 2011

We evaluated changes in the chemical composition of rough rice (Oryza sativa L.) according to germination period. Rough rice was germinated at $37^{\circ}C$ for 8 days. Crude protein content increased from 71.67 mg/g in raw rough rice to 85.20 mg/g after 8 days of germination. Crude lipid content increased from 2.19% to 3.58% (p<0.05), whereas crude ash was not significantly changed. Phytic acid content decreased from 6.25 mg/g in raw rough rice to 1.54 mg/g after 8 days of germination. Free fatty acid content increased from 0.17% to 0.32% during 8 days of germination. Major fatty acids were palmitic, oleic, and linoleic acids, and total fatty acid content increased up to 95%. Vitamin E and ${\gamma}$-oryzanol contents in raw rough rice were 2.94 mg/100 g and 6.47 mg/g, respectively, increased to 5.55 mg/100 g and 8.16 mg/g after 4 days of germination, and then decreased afterward. These results indicate that the optimum germination period of rough rice for increasing functional components may be 3~4 days.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.723-727
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• 2002

Conformational changes of allivin, a major allergen protein in garlic, by gamma irradiation were observed. Allium solution (3.0 mg/mL in 0.01 M PBS, pH 7.4) and raw garlic were irradiated in a gamma irradiation facility to be absorbed with doses of 2.5, 5.0, 7.5 and 10.0 kGy. After irradiation, a half of irradiated allivin solution was filtered through 0.22 ${\mu}{\textrm}{m}$ filtration kit. UV spectrum and SDS-PAGE were used for observing the conformational changes of allivin by gamma irradiation. Turbidity of allivin solution was increased by optical observation, and the result was validated by the increase of absorbance at 660 m. Turbidity of irradiated and filtered allivin solution significantly (p<0.05) decreased, and the concentration of soluble protein in the solution decreased by increase of the dose. Aggregation among allivin molecules was observed by SDS-PAGE, but irradiated and filtered samples showed decrease of allivin with reducing aggregation trend. SDS-PAGE profiles of irradiated raw garlic were not different. Results indicate that gamma irradiation can decrease the allivin in solution state which may impact on allergenic reaction of garlic.

• Korean journal of food and cookery science
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• v.14 no.5
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• pp.535-540
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• 1998

Changes in fatty acids and free amino acids of raw .ed tongue sole (RRT) and dried red tongue sole (SRT). were analyzed after steaming, boiling, or baking. 1. RRT was composed of moisture 78.4%, ash 1.2%, crude lipid 1.1%, and crude protein 18.3%. 2. The main fatty acid of RRT and SRT were palmitic acid (21.5%) and lignoceric acid (43.1%) which cover 64.5% of total fatty acid. Steamed RRT or SRT had higher content of fatty acids than boiled or baked ones. 3. The main free amino acids of RRT or SRT were glutamic acid (14.9%), aspartic acid (12.2%), Iysine (10%), leucine (8.4%), and arginine (6.8%) covering more than 52.3% of total free amino acids.

• Journal of Fisheries and Marine Sciences Education
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• v.3 no.2
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• pp.47-72
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• 1991

To obtain the principal data for useful treatment and processing of Korean geoduck (Panope japonica A. ADAMS) which inhabit mostly at Dong-Hae coastal area in Korea, changes of $NH_2$-N, TMAO, TMA, total creatinine, protein composition and fatty acid composition in raw and blanched geoduck muscle during storage at $-20^{\circ}C$ were investigated. In addition, its chemical composition variation in the whole year was elucidated. The moisture content in geoduck muscle meat was 78.1% to 82% in the whole year. Particularly, in July its moisture content was maximum as 82% and in September minimum as 78.1%. Crude protein was in the range of 12.3-16.4%, crude lipid the average was 1.5%, crude ash on the average was 1.4%. The abundant fatty acids in geoduck muscle oil were $C_{16}$ : 0, $C_{16}$ : 1, $C_{18}$ : 0, $C_{18}$ : 1, $C_{20}$ : 5, and $C_{22}$ : 6 acids. During storage at $-20^{\circ}C$, content of unsaturated fatty acid such as eicosapentaenoic acid (EPA, $C_{20}$ : 5) and docosahexaenoic acid (DHA, $C_{22}$ : 6)in raw geoduck muscle decreased somewhat and the raw geoduck was slightly oxidized. Trimethylamine (TMA), volatile basic nitrogen (VBN)and $NH_2$-N of raw muscle increased compared to blanched muscle. Trimethylamine oxide (TMAO) was slightly decreased during the storage period. The muscle protein was approximately composed of 37% sarcoplasmic, 29% myofibrillar, 22% alkali soluble, and 12% stroma protein. Among several proteins, myofibrillar protein content decreased mostly, while the alkali-soluble and stroma protein content increased slightly during storage at $-20^{\circ}C$.

• The Korean Journal of Community Living Science
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• v.28 no.4
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• pp.525-535
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• 2017

The purpose of this study was to compare the of ash and minerals contents in different types of soybeans (Baektae, Seoritae, Heuk Tae and Seomoktae) with different cooking methods. Raw, boiled and pan-fried soybean samples were prepared by the Rural Development Administration. Samples were digested by using a microwave and analyzed using ICP-OES and ICP-MS for determining the ash and minerals contents. Ash content in four raw soybeans ranged from 5.07 to 5.59 g/100g. There was no significant difference in the ash contents in raw and pan-fried soybeans (p>0.05). However, the ash content of boiled soybeans was 9 to 14% lower than that of raw soybeans (p<0.05). The minerals contents of Baektae and Seomoktae were high and the major minerals of various soybeans were K, P, Mg, and Ca, which accounted for ash 60.80-65.61%, 20.73-24.26%, 6.90-8.46% and 5.79-8.60%, respectively. The mineral contents of soybeans were significantly different depending on the type of cultivar (p<0.05), but the tendency was not constant. Because the process of soaking and boiling of soybeans made the soluble minerals elute, the ash and mineral contents were reduced. And process of pan-frying of soybeans make Because process of soaking and boiling of soybeans make soluble minerals elute (Ed- this section is very confused and seems to have 2 sentences combined: please check your intended meaning), the ash and mineral contents were reduced. As the soybeans are cooked by pan-frying, the water in the soybeans is evaporated and the mineral content is concentrated or kept constant. These results can serve as the basic data of mineral content during processing and cooking of soybeans.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1779-1784
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• 2015

This study was performed to investigate the effects of various garlic extracts on cholesterol synthesis in HepG2 cells. Raw garlic, grilled garlic, and freeze dried garlic were subjected to cold water extraction, and extracts were incubated at room temperature for 1 min or 60 min. The extracts were treated to HepG2 cells for 4 h, and cholesterol synthesis and mRNA expression level of HMG-CoA reductase were investigated. The alliin contents were reduced when garlic was incubated at room temperature for 60 min. Raw garlic extracts showed lower intracellular cholesterol contents compared to that of the control group. However, raw garlic extracts incubated for 60 min showed no differences compared to the control group. Freeze-dried garlic extract showed minimum intracellular triglyceride and cholesterol contents. Relative mRNA expression level of HMG-CoA reductase, a rate-limiting enzyme of cholesterol synthesis, decreased in the garlic extracts. Compared with 60 min, garlic extracts incubated for 1 min showed a reduced level of HMG-CoA reductase mRNA expression. The freeze-dried garlic extract reduced mRNA expression level of HMG-CoA reductase in a dose-dependent manner in cells treated with 5% of 0.2, 0.5, 0.8, 1.0, and 1.5 mg/mL in medium, and the effect was maxed out at dose of 5% garlic extract at 1.0 mg/mL in medium.

• Animal Bioscience
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• v.35 no.11
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• pp.1698-1710
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• 2022

Objective: Raw potato starch (RPS) is resistant to digestion, escapes absorption, and is metabolized by intestinal microflora in the large intestine and acts as their energy source. In this study, we compared the effect of different concentrations of RPS on the intestinal bacterial community of weaned piglets. Methods: Male weaned piglets (25-days-old, 7.03±0.49 kg) were either fed a corn/soybean-based control diet (CON, n = 6) or two treatment diets supplemented with 5% RPS (RPS5, n = 4) or 10% RPS (RPS10, n = 4) for 20 days and their fecal samples were collected. The day 0 and 20 samples were analyzed using a 16S rRNA gene sequencing technology, followed by total genomic DNA extraction, library construction, and high-throughput sequencing. After statistical analysis, five phyla and 45 genera accounting for over 0.5% of the reads in any of the three groups were further analyzed. Furthermore, short-chain fatty acids (SCFAs) in the day 20 fecal samples were analyzed using gas chromatography. Results: Significant changes were not observed in the bacterial composition at the phylum level even after 20 d post feeding (dpf); however, the abundance of Intestinimonas and Barnesiella decreased in both RPS treatment groups compared to the CON group. Consumption of 5% RPS increased the abundance of Roseburia (p<0.05) and decreased the abundance of Clostridium (p<0.01) and Mediterraneibacter (p< 0.05). In contrast, consumption of 10% RPS increased the abundance of Olsenella (p<0.05) and decreased the abundance of Campylobacter (p<0.05), Kineothrix (p<0.05), Paraprevotella (p<0.05), and Vallitalea (p<0.05). Additionally, acetate (p<0.01), butyrate (p<0.05), valerate (p = 0.01), and total SCFAs (p = 0.01) were upregulated in the RPS5 treatment group Conclusion: Feeding 5% RPS altered bacterial community composition and promoted gut health in weaned piglets. Thus, resistant starch as a feed additive may prevent diarrhea in piglets during weaning.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.5
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• pp.625-634
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• 2011

Green tea seed coat (GTSC) was extracted with 100% ethanol for 4 hr and then fractionated with petroleum ether (PE), ethyl acetate (EtOAC) and butanol (BuOH). The EtOAC fraction showed the highest level in total phenol contents and the lowest level in nitric oxide (NO) production in LPS-stimulated RAW264.7 macrophage cell. Thus, this study was carried out to investigate the anti-inflammatory and its mechanisms of GTSC EtOAC fraction in LPS-stimulated RAW264.7 macrophage cell. GTSC EtOAC fraction contained EGC ($1146.48{\pm}11.01\;{\mu}g/g$), tannic acid ($966.99{\pm}32.24\;{\mu}g/g$), EC ($70.88{\pm}4.39\;{\mu}g/g$), gallic acid ($947.61{\pm}1.03\;{\mu}g/g$), caffeic acid ($37.69{\pm}1.46\;{\mu}g/g$), ECG ($35.46{\pm}3.19\;{\mu}g/g$), and EGCG ($15.53{\pm}0.09\;{\mu}g/g$) when analyzed by HPLC. NO production was significantly (p<0.05) suppressed in a dose-dependent manner with an $IC_{50}$ of $80.11\;{\mu}g$/mL. Also prostaglandin $E_2$ level was also inhibited in a dose-dependent manner. Moreover, iNOS protein expression was suppressed in dose-dependent manner but COX-2 gene expression was not affected. Total antioxidant capacity and glutathione (GSH) levels were enhanced more than the LPS-control. Expressions of antioxidative enzymes including catalase, GSH-reductase and Mn-SOD were elevated compared to LPS-control. Nuclear p65 level was decreased in the GTSC EtOAC fraction in a dose-dependent manner. These results indicate that GTSC EtOAC fraction inhibit oxidative stress and inflammatory responses through elevated GSH levels, antioxidative enzymes expressions and suppression of iNOS expression via NF-${\kappa}B$ down-regulation.