• 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.

• Proceedings of the Microbiological Society of Korea Conference
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• 2005.05a
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• pp.172-172
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• 2005

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.1
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• pp.98-103
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• 1994

Some quality characteristics of tofu prepared with soyprotein isolate (SPI) were investigated to study the effects of various ratio of coagulants mixture and addition of oil, sucrose and dextrin. The tofu was prepared by addition of coagulants into the boiled SPI suspension and compression. The results showed that the mixed coagulants of CaCl $_2$-GDL(50 :50) and CaSO$_4$-GDL(25 :75) resulted the highest volume yield of 4.23g/g SPI among the various ratios of CaCl$_2$-CaSO$_4$, CaCl$_2$-GDL and CaSO$_4$-GDL. The water holding capacity(WHC) expressed as the area of water absorbed on filter paper was relatively high for those tofu coagulation with CaCl$_2$-GDL(75 : 25) and CaSO$_4$ -GDL(75 : 25). Addition of sucrose or oil-sucrose (1 : 1) decreased the yield wihle WHC was improved. Their addition also caused less hard and cohesive tofu which was coagulated by CaCl$_2$-GDL(75 : 25) and CaSO$_4$-GDL(75 : 25).

• Applied Chemistry for Engineering
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• v.2 no.4
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• pp.340-347
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• 1991

Siloxane containing copolyimide (SPI) was synthesized from 3, 3', 4, 4'-benzophenonetetracarboxylic dianhydride(BTDA), 4, 4'-methylene dianiline(MDA), 4, 4'-oxydianiline(ODA) and amine-terminated polydimethyl-siloxane(PDMS). Homopolyamic acid(HPAA) in tetrahydrofuran(THF) was reacted with PDMS to obtain siloxane containing polyamic acid(SPAA) followed by the thermal curing to manufacture SPI. SPAA and HPAA exhibited inherent viscosity value of 0.35~0.48dl/g. Glass transition temperature of SPI ranged in $258^{\circ}C{\sim}264^{\circ}C$. SPI had a lower $T_g$ than that of HPI. ODA based HPI and SPI showed slightly higher $T_g$ values, thermal stability, and water content.

• Korean journal of food and cookery science
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• v.16 no.2
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• pp.151-159
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• 2000

The effects of bromelain and $\alpha$-chymotrypsin treatments on the functional properties(foaming capacity, foaming stability, emulsifying capacity, and emulsifying stability) of soy protein isolate(SPI) and the addition of various sweeteners(sucrose, sorbitol, xylitol) on the quality attributes(viscosity, overrun ratio, melt-down property, and sensory characteristic) of soy ice cream were studied. SPI was more effectively hydrolyzed with $\alpha$-chymotrypsin than bromelain, resulting in a better foaming and emulsifying capacity. Adding xylitol could significantly improve the viscosity, overrun and melt-down property of soy ice creams while the effect was the lowest in the sucrose addition. Bromelain treatment caused a lower apparent viscosity of SPI suspension compared with $\alpha$-chymotrypsin treatment and untreated. The overrun ratios of the soy ice cream prepared with bromelain and $\alpha$-chymotrypsin treated SPI were 18.9∼25.9% and 24.9∼40.3%, respectively as a result of freezing with agitation for 20 min in an ice cream maker. Comparatively, untreated SPI could bring only 15.8∼21.4% overrun ratios after operating for 15 min. The bromelain treatment caused high melt-down tendency of the product while soy ice cream with untreated SPI showed an opposite trend. In sensory characteristics, no significant differences in the strength of beany flavor were noted among the samples. Sweetness, bitter taste, icy feel, and mouthfeel of the product were greatly affected by the enzyme-treatment of SPI. Soy ice cream added with xylitol after $\alpha$-chymotrypsin treatment was the most acceptable among all samples.

• Korean Journal of Food Science and Technology
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• v.9 no.3
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• pp.190-193
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• 1977

In our previous report (Korean J. Food Sci. and Technol., 9, 123, 1977) we have studied the functional properties of soy protein isolates prepared from defatted soybean meal. For the practical application of the data described, beef patties substituted with SPI, and imitatied ice cream were prepared and sensory evaluations were carried out. The sensory analyses indicated that the beef patties substituted with gelated SPI to 30% have no detectable difference to the control at the significant level of 0.01. The imitation of ice cream whose milk-solid-not-fat was substituted with soy protein isolates showed the same texture as the control. Flavor of ice cream, however, has significant difference to the control due to beany-off flavor. Therefore removal of beany-off flavor is required for the substitution in ice cream.

• Journal of Aquaculture
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• v.19 no.1
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• pp.57-63
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• 2006

This study was conducted to investigate the effects of dietary supplementation of spirulina (SPI) and asthaxanthin (AST) on growth performance and antioxidant activity in juvenile olive flounder (Paralichthys olivaceus) in low temperature season. Total 180 fish ($27.8{\pm}0.3g$, average weight ${\pm}S.D.$) were randomly divided into 12 groups, and 3 groups were fed one of four isonitrogenous (52% CP) and isocaloric $(18.3\;MJ\;kg^{-1})$ diets containing no SPI and AST, 0.5% SPI, 0.5% AST, and 0.5% each SPI and AST (designated by diets Control, SPI, AST and SPI+AST, respectively). After 6 weeks of feeding trial, the growth performance, feed utilization, whole body composition and survival of fish were not significantly affected by the experimental diets. There were no significant differences in hematocrit, hemoglobin, alanine aminotransferase and aspartate aminotransferase of fish fed all the experimental diets. The DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging assay indicated numerically increased antioxidant activity in liver of fish fed the SPI diet compared to that of fish fed the control diet, even though it was not significant. The present study shows that a low level (0.5%) of dietary supplementation of SPI and/or AST does not affect growth and feed utilization and intake of juvenile olive flounder in low temperature season.

• Journal of the Korean Association of Geographic Information Studies
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• v.25 no.4
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• pp.1-18
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• 2022

Currently, the Korea Meteorological Administration evaluates the meteorological drought by region using SPI6(standardized precipitation index 6), which is a 6-month cumulative precipitation standard. However, SPI is an index calculated only in consideration of precipitation at 69 weather stations, and the drought phenomenon that appears for complex reasons cannot be accurately determined. Therefore, the purpose of this study is to calculate and compare SPI considering only precipitation and SDCI (Scaled Drought Condition Index) considering precipitation, vegetation index, and temperature in Gyeonggi. In addition, the advantages and disadvantages of the station data-based drought index and the satellite image-based drought index were identified by using results calculated through the comparison of SPI and SDCI. MODIS(MODerate resolution Imaging Spectroradiometer) satellite image data, ASOS(Automated Synoptic Observing System) data, and kriging were used to calculate SDCI. For the duration of precipitation, SDCI1, SDCI3, and SDCI6 were calculated by applying 1-month, 3-month, and 6-month respectively to the 8 points in 2014. As a result of calculating the SDCI, unlike the SPI, drought patterns began to appear about 2-month ago, and drought by city and county in Gyeonggi was well revealed. Through this, it was found that the combination of satellite image data and station data increased efficiency in the pattern of drought index change, and increased the possibility of drought prediction in wet areas along with existing dry areas.

• Food Science and Preservation
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• v.12 no.5
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• pp.460-464
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• 2005

In order to produce functional soy hydrolysates, we investigated the characteristics of soy hydrolysates prepared with 4 kinds of commercial proteases. The yield was high in protease(B), in which 43.2% soy flour and 61.6% SPI were obtained. The solubility and the contents of total phenolic compound were greatly increased by the treatment of protease(B) along with protease(C). The calcium intolerance was improved after the protease(B) treatment in soy flour or Soybean Protein isolate (SPI). Consideration for the physicochemical characteristics including yield, protease(B) has potential application for the production of soy hydrolysates. After the protease treatment, the beany flavor of soy flour became weak and the bitter taste was strong in both soy flour and SPI. However, there was no difference of beany flavor and bitter taste among delete protease hydrolysates. Nevertheless, further modifications and improvements to the sensory characteristics would be required for the development of a range of products with the hydrolysate.

• Proceedings of the Korea Water Resources Association Conference
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• 2021.06a
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• pp.400-400
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• 2021

다양한 기후 연구에서는 지속적인 기후의 변화로 인한 기후 위기는 전지구적으로 아열대화와 사막화를 전망하고 있으며, 우리나라도 기후 변화로 인하여 담수 자원에 악영향을 미치고 있다. 대부분 가뭄은 기본적으로 강수량 부족에 의해 발생되며, 기상변수와 높은 상관관계를 나타내고 있다. 따라서 가뭄을 정량화하기 위한 연구들이 빈번하게 수행되며 다양한 가뭄지수들이 개발되고 있다. 기상학적 가뭄지수인 SPI(Standardized Precipitation Index)와 SPEI(Standardized Precipitation Evapotranspiration Index)는 가뭄 연구에 대표적으로 사용되는 지표이며 특히, SPEI는 강수와 증발산 사이의 물수지에 대한 평균 조건을 고려할 수 있는 것이 장점이다. 미래 가뭄 연구는 CMIP(Coupled Model Intercomparison Project)의 미래 시나리오를 이용하여 연구가 수행되고 있는데 새롭게 개발된 SSP(Shared Socioeconomic Pathways) 시나리오는 미래의 완화와 적응을 기반으로 5개의 시나리오로 구분되며, 사회 및 경제적 요소를 함께 내포하고 있어 현실적인 미래 기후를 예측할 수 있다. 과거 미래 가뭄 연구는 CMIP5의 미래 시나리오인 RCP (Representative Concentration Pathways) 시나리오를 사용한 연구가 대부분이다. 따라서 새롭게 개발된 SSP 시나리오를 이용하여 미래 가뭄 예측 연구가 필요하다. 본 연구는 SSP 시나리오의 중간 단계인 SSP2-4.5와 가장 높은 단계인 SSP5-8.5의 기후 요소를 토대로 사용하여 우리나라 미래 기간의 SPI와 SPEI를 4개(3-, 6-, 9-, 12-month)의 기간으로 구분하여 산정하였다. 시·공간적 분석을 하기 위해 가까운 미래(2025-2060)와 먼 미래(2065-2100)로 구분하였으며, 격자별로 가뭄의 심도와 발생 면적을 분석하였다. 연구 결과로 SPI의 근 미래 극한 가뭄(<-2.0)은 높았으나, 먼 미래는 오히려 전국적으로 가뭄이 줄어들었다. SPEI는 일부 지역에서 적당한 건조상태(-1.5 ~ -1.0)가 산정되었으나, 대부분 극한 가뭄이 발생하였다.