• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.228-234
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• 1984

A partial hydrolysis of soybean protein isolate was carried out by using pepsin and trypsin. The degree of hydrolysis was evaluated by chemical analysis, viscometric measurements and gel electrophoresis. The functional properties of the hydrolyzates such as flow behavior, emulsion properties and foaming properties were evaluated. A selective hydrolysis of 11S protein fraction by pepsin was observed from the SDS-PAG electrophoresis. The changes in the molecular weight distribution by different conditions of enzyme hydrolysis were evaluated. The changes in the intrinsic viscosity of the protein hydrolylate by reaction time were highly correlated to the contents of TCA soluble protein and 0.03 M $CaCl_2$ soluble nitrogen. The degree of hydrolysis ($DH_{TCA}$, $DH_{Ca}$) were used to evaluate the effect of enzyme treatment on the functional properties of the hydrolyzate. The apparent viscosity and emulsion capacity and stability of the protein solution decreased as DH increased, while the foaming capacity increased linearly with the increasing DH.

• Applied Biological Chemistry
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• v.47 no.2
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• pp.170-175
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• 2004

In this paper we studied about Bacillus sp. TBM40-3 producing biosurfactants. The strains were isolated from Taeback Mountain soil and identified as Bacillus sp. by l6S rDNA nucleotides sequence analysis. The TBM40-3 was gram-positive and rod-shaped as observed by field emission scanning microscopy. After the cultivation TBM40-3 in LB broth for 90 h and the surface tension of supernatant was decreased to 29 mN/m. Emulsification activity and stability of crude biosurfactant was measured by using water-immiscible hydrocarbons and oil as substrate. Maximum emulsification activity and stability was obtained from soybean oil. Also, we confirmed that the TBM40-3 producing biosurfactant had an effect on crude oil while showing a superior effect as compared to chemically synthesized surfactants (SDS, Span85, Tween40, Triton X-100). As a result, the Bacillus sp. TBM40-3 producing biosurfactant had potent properties as an emulsifying agent and an emulsion stabilizing agent.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2009.04a
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• pp.23-28
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• 2009

The purpose of this study was to improve not only wet-end performances but also paper characteristics by the modification of various factors like molecular design and ionic characteristics of polyacrylamides First of all physical characteristics were observed after modify molecular design of the cationic polyacrylamides to linear, branched and cross-linked. In addition it was found analysis method to confirm branch degree of cationic polyacrylamides to combine ionic titration characteristics and spectroscopic behavior, After application of these structure modified polyacrylamides to the multiple retention systems with inorganic microparticles, it was found adjusting of branch degree of polyacrylamides was very important to optimize wet-end improvement. Second, After polymerization of amphoteric polyacrylamide to have both of cationic and anionic functional group in the polymer, we observed not only physical characteristics but also wet-end improvement to apply recycled pulp and found that the improvement of solution stability to prevent hydrolysis and increase of ash retention dramatically to compare traditional cationic polyacrylamide retention aid, Finally, After polymerization of anionic polyacrylamide, we observed not only wet-end improvement but also paper characteristics to apply preflocculation of PCC and it was found the improvements of flocculation efficiency, retention, ash retention, optical properties of the paper and bursting strength to compare traditional preflocculant of cationic polyacrylamide.

• Food Science of Animal Resources
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• v.35 no.6
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• pp.748-756
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• 2015

The effects of sea tangle, sea mustard, hijiki, and glasswort were investigated based on the proximate composition, salinity, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics of reduced-salt (NaCl) meat batter and frankfurters. The moisture content, salinity, lightness of the meat batter and frankfurter, hardness, gumminess, and chewiness of the reduced-salt frankfurters with sea weeds were lower than the control without seaweed (p<0.05). The protein content, springiness, and cohesiveness of the reduced-salt frankfurters were not significantly different among the treatments (p>0.05). The moisture content, salinity, cooking loss, lightness, redness, hardness, gumminess, and chewiness of treatments with sea tangle and with sea mustard were lower than the control (p<0.05). Among the sensory traits, color was highest in the control (p<0.05). The flavor was also highest in the control. The treatments with sea tangle and with sea mustard samples had high tenderness, juiciness, and overall acceptability scores similar to the control (p<0.05). The results of this study show that the combination of low-salt and seaweed in the formulation successfully improved reduced-salt frankfurters, improving sensory characteristics to levels similar to the regular salt control (1.5%).

• International Journal of Highway Engineering
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• v.19 no.2
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• pp.67-74
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• 2017

PURPOSES : The objective of this study is to ascertain the curing period of cementless cold central plant recycled asphalt base-layer, using mechanical analyses and specimen quality tests on the field. METHODS : Cold central plant recycled asphalt base-layer mixture was produced in the plant from reclaimed asphalt, natural aggregate, filler for the cold mix, and the modified emulsion AP using asphalt mix design and plant mix design. In order to examine the applicability of the curing period during the field test, the international standards for the possibility of core extraction and the degree of compaction and LFWD deflection were analyzed. Moreover, Marshall stability test, porosity test, and indirect tensile strength test were performed on the specimens of asphalt mix and plant mix design. RESULTS : The plant production process and compaction method of cementless cold central plant recycled asphalt base-layer were established, and the applicability of the optical moisture content for producing the mixture was verified through the field test. In addition, it was determined that the core extraction method of the conventional international curing standard was insufficient to ensure performance, and the LFWD test demonstrated that the deflection converges after a two-day curing. However, the back-calculation analysis reveals that a three-day curing is satisfactory, resulting in a general level of performance of dense asphalt base-layer. Moreover, from the result of the specimen quality test of the asphalt mix design and plant mix design according to the curing period, it was determined that the qualities satisfied both domestic and international standards, after a two-day curing. However, it was determined that the strength and stiffness after three-day curing are higher than those after a two-day curing by approximately 3.5 % and 20 %, respectively. CONCLUSIONS:A three-day curing period is proposed for the cementless cold central plant recycled asphalt base-layer; this curing period can be demonstrated to retain the modulus of asphalt-base layer in the field and ensure stable quality characteristics.

• Polymer(Korea)
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• v.31 no.6
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• pp.538-542
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• 2007

This study is on the performance analysis of modified asphalts which were prepared by mixing the asphalt with polymer modifiers of varying compositions which were synthesized by the emulsion polymerization method. Thermal properties of mired asphalt were investigated by DSC (differential scanning calorimetry), and dispersion of modifiers in asphalt was investigated by the fluorescence microscope. Dynamic stability and permanent deformation velocities of mixed asphalt were investigated by wheel tracking measurements. Modifier 6 showed the best results in both penetration test and wheel tracking measurement among investigated modifiers, which supports MMA(methyl methacrylate) moiety in modifiers plays better contribution for the enhancement of asphalt performance than styrene moiety does.

• Explosives and Blasting
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• v.40 no.4
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• pp.1-14
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• 2022

To review the appropriateness of current regulations on the simple explosive storage facility, the effects of internal explosion on the structural stability of the standard storage facility were analyzed by means of both FEM analyses and field experiments. As a result, it was found that the explosion-proof performance of the existing storage structure was not sufficient for 15 kg of emulsion-type explosive. Thus, an alternative method of splitting explosives was tested by conducting sympathetic detonation experiments. This method worked properly as expected, and the proper amount of splitted explosive was determined according to the test results. In addition, a storage structure with open ceiling was found to be very effective because explosion pressure was released so rapidly that the damage of the facility could be reduced significantly. Hence, such a structural pattern was proposed as a new design scheme for simple explosive storage facility.

• Korean Journal of Poultry Science
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• v.50 no.4
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• pp.251-260
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• 2023

This study was conducted to investigate the effect of propolis extract on chicken patty. the meat quality characteristics and storage properties of chicken patties without propolis extract were compared to those with 0.1%, 0.2%, and 0.4% propolis ethanol extract. The addition of propolis extract resulted in increased fat and ash content in the chicken patties. There were no differences in pH, water holding capacity, cooking loss, and texture profile analysis, indicating that the propolis extract did not negatively affect emulsification stability. However, sensory evaluation showed that the higher the concentration of propolis extract added, the lower the total preference of the chicken patties. Over a storage period, patties treated with propolis extract exhibited a lower total microbial count, and volatile basic nitrogen (VBN) content compared to those without propolis extract. Therefore, the addition of propolis to chicken patties does not reduce emulsion stability but improves storage properties. However, the unique flavor of propolis decreases the preference for chicken patties, so the amount must be considered when using it.

• Journal of Life Science
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• v.19 no.10
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• pp.1432-1437
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• 2009

The aim of this study is to investigate cane molasses pretreatments for the production of cellulose by Acetobacter sp. V6, which has excellent bacterial cellulose (BC) producing capacity in the shaking culture. Among pretreatments of cane molasses, 1% (w/v) tricalcium phosphate (TP) treatment was more efficient in BC production. The physico-chemical properties of BCs that were produced in static and shaking cultures were also investigated. Although BC had an emulsifying ability, its emulsion stability was low. Water holding capacity (WHC) of BC was high; the WHC of BC produced in static culture was 14 times higher than that of $\alpha$-cellulose. In addition, the viscosity of BC was higher than that of $\alpha$-cellulose. Composition analysis by FT-IR showed no difference in composition between BC and plant cellulose. In the crystallinity analysis by XRD, all BC samples showed crystallinity. All BC samples showed reticulated structures consisting of ultrafine cellulose fibriles. Microfibriles of cellulose from static culture were especially more compact than those of cellulose from shaking culture.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.297-305
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• 2006

This study was conducted to evaluate the quality characteristics of low-fat emulsion type sausages containing 0% tomato powder (C), 5.0% ground raw tomato paste (T1) and 0.5% freeze dried tomato powder (T2) during storage at $5{\pm}1^{\circ}C$ for 30 days. The crude protein content of T2 was significantly lower (p<0.05) than that of the other sausage types. Moisture, crude fat and crude ash contents of the sausages during storage were not affected by the addition of tomato. The pH and shear force ($kg/cm^2$) values of C were significantly higher (p<0.05) than those of T1 and T2. There was no significant difference among the different sausages in cooking loss, ranging from $13.00{\sim}14.98%$. The WHC values of T1 and T2 were significantly higher (p<0.05) than that of C. The values of TBARS were significantly (p<0.05) increased for ail sausages following storage. The TBARS value (mg MA/kg) of C was significantly higher (p<0.05) than those of T1 and T2 at 15 days of storage, however T1 was significantly higher (p<0.05) than the other sausages after 30 days of storage. The meat color values tended to decrease with increased storage time. Microorganism analysis revealed that all sausage types did not reach $4.4log_{10}CFU/g$ until 30 days of storage. The texture, brittleness, Hardness, and springiness of each sausage type were not significantly different after 1 day of storage, while the cohesiveness, gumminess and chewiness of T1 and T2 were significantly higher (p<0.05) than that of C. T1 and T2 sausages had a slightly higher score regarding color, aroma, tenderness and overall acceptability, however the sensory evaluation score among the different sausage types was not significantly different (p>0.05). In conclusion, low-fat sausage with added tomato showed higher lipid oxidative stability during storage than sausage to which no tomato was added.