• Journal of Applied Biological Chemistry
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• 제60권1호
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• pp.5-11
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• 2017

18종의 국화과 식물의 꽃을 MeOH로 추출하였다. 농축한 추출물은 용매의 극성을 이용하여 n-hexane, EtOAc, n-BuOH 및 물 분획으로 제조하였다. 각 추출물과 분획물에 대하여 총 페놀 양, 총 플라보노이드 양, DPPH radical scavenge 효과 및 tyrosinase 활성 억제 효과를 측정하였다. 쑥부쟁이(Aster yomena)의 n-hexane 및 EtOAc 분획, 하얀 코스모스(Cosmos bipinnatus White)의 n-hexane 분획, 분홍 코스모스(C. bipinnatus Pink)의 n-hexane 및 EtOAc 분획에서 총 페놀양이 높게 나타났으며, 쑥부쟁이(A. yomena)의 EtOAc의 분획, 하얀 코스모스(C. bipinnatus White)의 EtOAc 분획, 빨간 코스모스(C. bipinnatus Red)의 EtOAc 분획, 프로기(C. morifolium Froggy)의 EtOAc 분획, 그리고 하이마야(C. morifolium Himaya)의 EtOAc 분획에서 총 플라보노이드 양이 높게 나타났다. 쑥부쟁이(A. yomena)의 EtOAc 분획, 하얀 코스모스(C. bipinnatus White)의 EtOAc 분획, 분홍 코스모스(C. bipinnatus Pink)의 EtOAc 분획, 옐로우마블(C. morifolium Yellowmable)의 EtOAc 분획, 그리고 로사(C. morifolium Rosa)의 MeOH 추출물이 DPPH radical을 효과적으로 포획하였다. 서양들골나무(C. chinensis)의 EtOAc 분획, 하얀 코스모스(C. bipinnatus White)의 EtOAc 분획, 빨간 코스모스(C. bipinnatus Red)의 EtOAc 분획, 하이마야(C. morifolium Himaya)의 EtOAc 분획 그리고 홍심(C. morifolium Hongsim)의 EtOAc 분획이 tyrosinase 활성을 억제하였다. 수율 및 위의 실험 결과를 종합하였을 때 쑥부쟁이(A. yomena), 하얀 코스모스(C. bipinnatus White), 분홍 코스모스(C. bipinnatus Pink), 빨간 코스모스(C. bipinnatus Red) 및 하이마야(C. morifolium Himaya) 의 다섯 품종이 미백물질개발을 위한 좋은 자원으로 판단되었다.

• Journal of Animal Science and Technology
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• 제51권6호
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• pp.521-526
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• 2009

Irradiation of egg white increased foaming ability significantly. To investigate the protein modification by irradiation responsible for the increase of foaming ability, 3 major egg white proteins were purchased and mixed (7.7 g/L ovalbumin, 1.8 g/L ovotransferrin, 0.5 g/L lysozyme) as a model system and irradiated at 0, 2.5, and 5 kGy. The different protein expressions were evaluated using 2-D electrophoresis and it was found that ovotransferrin was cleaved by irradiation and molecular weight and isoelectric point were changed. In addition, many uncharacterized proteins were found and it indicated that irradiation modified proteins randomly but mainly fragmentation was observed. Therefore, it can be concluded that protein fragmentation of 3 major egg white proteins responsible for foaming ability may be the main reason for the improvement of foaming ability.

• 한국축산식품학회지
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• 제41권5호
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• pp.840-854
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• 2021

The impact of green tea extract powder and rosemary extract powder, alone or in combination, on the quality characteristics of naturally cured pork sausages produced with white kimchi powder as a nitrate source was evaluated. Ground pork sausages were assigned to one of seven treatments: control (0.01% sodium nitrite and 0.05% sodium ascorbate), treatment 1 (0.3% white kimchi powder and 0.05% green tea extract powder), treatment 2 (0.3% white kimchi powder and 0.1% green tea extract powder), treatment 3 (0.3% white kimchi powder and 0.05% rosemary extract powder), treatment 4 (0.3% white kimchi powder and 0.1% rosemary extract powder), treatment 5 (0.3% white kimchi powder, 0.05% green tea extract powder, and 0.05% rosemary extract powder), and treatment 6 (0.3% celery juice powder, 0.05% green tea extract powder, and 0.05% rosemary extract powder). Naturally cured products had lower (p<0.05) cooking yield and residual nitrite content than control sausages. However, compared to the control, naturally cured products with white kimchi powder (treatments 1 to 5) showed similar the pH, oxidation-reduction potential, CIE L^* values, CIE a^* values, nitrosyl hemochrome content, total pigment content, and curing efficiency to the control. When the amount of green tea extract powder or rosemary extract powder was increased to 0.1% (treatments 2 and 4), lipid oxidation was reduced (p<0.05). These results indicate that green tea extract powder, rosemary extract powder, and white kimchi powder may provide an effective solution to replace synthetic nitrite and ascorbate used in traditionally cured products.

• Journal of Microbiology and Biotechnology
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• 제9권3호
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• pp.292-296
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• 1999

The high density mixed mode adsorbent known by the trade name of Mimo-AD was used to purify lysozyme directly from the hen egg white (HEW). The homogenized hen egg white was treated with the adsorbent in a stirred vessel for lysozyme adsorption, and then the adsorbent, easily separated from the HEW by sedimentation, was packed into a column. The remaining HEW and contaminant proteins were removed by washing with pH 11 distilled water in an expanded-bed state, and subsequently the elution was performed with pH 12 distilled water in a packed-bed state. By this simple and rapid adsorption, washing, and elution procedure, lysozyme was purified to＞95％ with an overall recovery yield of 66％. This process offers a great potential for industrial application by allowing the extraction of lysozyme while retaining the commercial value of HEW.

• 한국미생물·생명공학회지
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• 제21권6호
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• pp.520-526
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• 1993

A morphologically different form of Ganoderma lucidum was isolated from a cultivator's farm, and its optimum growth conditions were determined. A major difference in their morphology was color of fruit bodies. Fruit bodies of the mutant were white wherase those of normal Ganoderma lucidum were red. Spores of the mutant were global and mycelia were thin. Mycelial growth of this white mutant was favorable on potato sucrose agar medium, and optimum pH of the medium was 5.5.

• Journal of Ginseng Research
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• 제38권3호
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• pp.187-193
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• 2014

Background: White ginseng (Panax ginseng Meyer) is commonly distributed as a health food in food markets. However, there is no practical method for distinguishing Korean white ginseng (KWG) from Chinese white ginseng (CWG), except for relying on the traceability system in the market. Methods: Ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry combined with orthogonal partial least squares discrimination analysis (OPLS-DA) was employed to discriminate between KWG and CWG. Results: The origins of white ginsengs in two test sets ($1.0{\mu}L$ and $0.2{\mu}L$ injections) could be successfully discriminated by the OPLS-DA analysis. From OPLS-DA S-plots, KWG exhibited tentative markers derived from ginsenoside Rf and notoginsenoside R3 isomer, whereas CWG exhibited tentative markers derived from ginsenoside Ro and chikusetsusaponin Iva. Conclusion: Results suggest that ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry coupled with OPLS-DA is an efficient tool for identifying the difference between the geographical origins of white ginsengs.

• 한국가금학회:학술대회논문집
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• 한국가금학회 2005년도 제22차 정기총회 및 학술발표회
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• pp.68-69
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• 2005

Dominant white와 Extended black 은 닭의 깃털 색깔에 관여하는 유전자위로서 각각 PMEL l7과 MC1R 유전자를 암호화하며 이들의 염기서열 다형은 닭의 깃털 색깔 양상과 매우 밀접하게 연관되어있다. 본 실험은 이러한 점에 착안하여 PMEL17과 MC1R 유전자의 염기서열에서 Barred Plymouth rock, Korean Ogol Chicken and White Leghorn의 품종 특이적인 염기서열 다형을 확인하였다. PMEL17 유전자에서 8개, MC1R 유전자에서 4개씩 모두 12개의 다형이 확인되었다. White Leghorn은 모든 염기서열 다형 위치에서 다른 두 종의 닭들과 다른 염기를 가지고 있었다. 그러나 Barred Plymouth Rock과 Korean Ogol Chicken은 모든 염기서열 다형 위치에서 같은 염기를 가지고 있었다.

• 한국생물공학회소식지
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• 제11권3호
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• pp.43-46
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• 2004

• 펄프종이기술
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• 제41권2호
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• pp.26-33
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• 2009

A new testing method to evaluate the deposition potential of white pitch was developed. The new method involves depositing the potential white pitch particles on the air bubble covered plastic film in the pitch deposit tester (PDT) developed by KRICT and analysing the deposited area of white pitch using an image analyzer. In addition, the effect of two important factors (pH and calcium hardness) on white pitch deposition potential was elucidated. When pH of the coated broke stock was increased from neutral to alkali or the calcium hardness of the stock was decreased, the pitch deposit area was decreased, implying that these two factors have to be controlled during the evaluation of pitch deposition potential. It was found that hydrophobicity of the surface of latex binding films repulped is a key factor influencing white pitch deposition.

• 한국축산식품학회지
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• 제32권5호
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• pp.561-570
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• 2012

The objective of this study was to evaluate the effects of an atmospheric pressure plasma (APP) jet on L. monocytogenes inactivation, quality characteristics, and genotoxicological safety of cooked egg white and yolk. APP treatment using He gas resulted in a 5 decimal reduction in the number of L. monocytogenes in cooked egg white, whereas that using $He+O_2$, $N_2$, and $N_2+O_2$ decreased the number further, and to undetectable levels. All treatments of cooked egg yolk resulted in undetectable levels of inoculated L. monocytogenes. There were no viable cells of total aerobic bacteria after APP treatment on day 0 while the control showed approximately 3-4 Log CFU/g. On day 7, the numbers of total aerobic bacteria had increased by approximately 3 log cycles in cooked egg white, but there were no viable cells in cooked egg yolk after 2 min of APP jet. APP treatment decreased the $L^*$-values of cooked egg white and yolk significantly on day 0. No significant sensory differences were found among the cooked egg white samples, whereas significant reductions in flavor, taste, and overall acceptability were found in cooked egg yolks treated with APP jets. SOS chromotest did not reveal the presence of genotoxic products following APP treatments of cooked egg white and yolk. Therefore, it can be concluded that APP jets can be used as a non-thermal means to enhance the safety and extend the shelf-life of cooked egg white and yolk.