• Bulletin of the Korean Chemical Society
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• v.27 no.10
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• pp.1557-1561
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• 2006

The use of chemically modified silica-salen$(NEt_2)_2$ was studied for the separation and concentration of the metal ions from an aqueous solution by a solid phase extraction. After the salen(NEt2)2 was synthesized, it was chemically bonded to silica gel by a diazonium coupling reaction. The adsorption capacities and binding constants were obtained with respect to Cu(II), Mn(II), Pb(II) and Zn(II) by a graphical method. Some experimental conditions were optimized for the determination of the trace elements. After the silica-salen(NEt2)2 was pulverized in a sample solution of which the pH was adjusted, the solution was stirred to pre-concentrate the metal ions. The metal ions adsorbed were desorbed with nitric acid solution. And the concentrated analytes were determined by a flame AAS. The method proposed here was so rarely influenced by a sample matrix that the procedure was applied to 3 types of water samples. The reproducible results of less than 10% RSD were obtained at the concentration level of ca. 100 ng/mL and the recoveries of 95-109% were obtained in the spiked samples in which given amounts of analytes were added.

• Food Science and Biotechnology
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• v.18 no.4
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• pp.889-894
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• 2009

Barley proteins are expected to have unique functional properties due to their high content of alcohol soluble protein, hordein. Since the barley proteins obtained by conventional isoelectric precipitation method cannot represent hordein fraction, barley proteins were fractionated to albumin, globulin, glutelin, and hordein with respect to extraction solvents. Functional properties and film-forming properties of solubility-fractionated barley proteins were investigated to explore their potential for human food ingredient and industrial usage. The 100 g of total barley protein comprised 5 g albumin, 23 g globulin, 45 g glutelin, and 27 g hordein. Water-binding capacities of barley protein isolates ranged from 140-183 mL water/100 g solid. Hordein showed the highest oil absorption capacity (136 mL oil/100 g), and glutelin showed the highest gelation property among the fractionated proteins. In general, the barley protein fractions formed brittle and weak films as indicated by low tensile strength (TS) and percent elongation at break (E) values. The salt-soluble globulin fraction produced film with the lowest TS value. Although films made from glutelin and hordein were dark-colored and had lower E values, they could be used as excellent barriers against water transmission.

• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.959-964
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• 1996

The physicochemical and gelatinization properties of rice flours, which were prepared by polishing nonwaxy brown rice (Dongjin byeo), depending on polishing degrees were investigated. The contents of protein, ash, lipid and fiber decreased significantly as the degrees of polishing increased and water uptake of rice grains decreased during hydration. When the surface of the soaked rice grains was examined by the SEM, extensive crack formation was observed. The water binding capacities, swelling power and solubility of rice flour increased as the polishing degree increased. By the amylogram, the initial gelatinization temperatures of rice flour decreased as the polishing degree increased and the peak viscosities, the breakdown and consistency of rice flour increased as the polishing degree increased.

• YAKHAK HOEJI
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• v.42 no.3
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• pp.290-295
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• 1998

To optimize the formulation of acetaminophen liquid suppository, the effect of additives on the physicochemical properties of liquid suppository base was investigated. The physi cochemical properties of P 407/P 188 (15/15%) (abbreviated in 15/15) and P 407/P l88 (15/20%) (abbreviated in 15/20) were measured after the addition of following additives; 2.5% acetaminophen as an active ingredient, vehicle components (5% ethanol, 5% propylene glycol, 5% glycerin), preservatives (0.1% sodium benzoate, 0,1% methylparahydroxybenzoate, 0.1% propylparahydroxybenzoate) and 1% of sodium chloride as an ionic strength controlling agent. Poloxamer gel was prepared with three different buffer solutions (pH 1.2, 4.0 and 6.8) and the physicochemical properties, gelation temperature, gel strength and bioadhesive force, were determined. In the results, the effect of additives on the physicochemical properties was dependent on their bonding capacities including hydrogen bonding and cross-linking bonding. Because the hydrogen-bonding capacities of acetaminophen, ethanol and propylene glycol were smaller than that of poloxamer, the binding force of poloxamer gel became weak by their putting in between poloxamer gel. Therefore, the gelation temperature (15/15, $35.7^{\circ}C$ vs 37.0, 39.4 $38.2^{\circ}C$; 15/20, $29.2^{\circ}C$ vs 31.2, 32.0, $30.3^{\circ}C$) increased, and gel strength (15/15, 4.03 see vs 2.72, 2.08, 3.12sec; 15/20, 300g vs 50, 50, 200g) and bioadhesive force (15/15, $6.8{\times}10^2\;dyne/cm^2$ vs 3.2, 6.0, $6.0{\times}10^2\;dyne/cm^2$; 15/20, $97.3{\times}10^2\;dyne/cm^2$ vs 11.1, 89.5, $92.0{\times}10^2\;dyne/cm^2$) decreased. Furthermore, the binding force of poloxamer gel became strong due to the hydrogen-bonding capacities of glycerin and the cross-liking bonding of sodium salt. Then, the gelation temperature (15/15, 35.0, $32.1^{\circ}C$; 15/20, 26.0, $21.0^{\circ}C$) decreased, and gel strength (15/15, 6.51 see, 300g; 15/20, 500, 650g) and bioadhesive force (15/15, 7.2, $81.6{\times}10^2\;dyne/cm^2$; 15/20, 112.3, $309.2{\times}10^2\;dyne/cm^2$) increased. The effect of pH on the physicochemical properties of poloxamer gel was dependent on the ingredients with which the buffer solutions were prepared. Poloxamer gels prepared with pH 1.2 and 4.0 buffer solutions had the increasing gelation temperature (15/15, 37.5, $38.1^{\circ}C$; 15/20, 33.1, $34.0^{\circ}C$) and the decreasing gel strength (15/15, 2.98, 3.81sec; 15/20, 200, 200g) and bioadhesive force (15/15, $7.0{\times}10^2dyne/cm^2$; 15/20, $74.0{\sim}88.1{\times}10^2dyne/cm^2$) owing to HCl. Poloxamer gel prepared with pH 6.8 buffer solutions had the decreasing gelation temperature (15/15, $27.2^{\circ}C$; 15/20, $22.3^{\circ}C$) and the increasing gel strength (15/15, 400g; 15/20, 550g) and bioadhesive force (15/15, $207.0{\times}10^2dyne/cm^2$; 15/20, $215.0{\times}10^2dyne/cm^2$) due to the cross-linking bonding of $NaH_2PO_4\;and\;K_2HPO_4$.

• Korean Journal of Biological Psychiatry
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• v.3 no.2
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• pp.240-244
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• 1996

The effects of chronic treatment with haloperidol on the binding capacities of dopamine(DA) $D_2$-like receptor were investigated in rat striatum and olfactory tubercle. The authors tried to confirm the dose-response effects with usual dose and low dose haloperidol. Rats were treated with haloperidol(0.05, 0.15, 0.5, 1.5mg/kg/day in drinking water) for four weeks. Saturation analysis of the binding of [$^3H$]spiperone to striatal membranes showed that the haloperidol treatment(0.05, 0.5, 1.5mg/kg) induced significant proliferation. The changes of dissociation constant(Kd) were not significant in striatum. The maximal binding density(Bmax) and Kd increased remarkably following the treatment with usual dose haloperidol (1.5mg/kg) in olfactory tubercle. Although there was increasing trend other the treatment with low dose haloperidol, the change of Bmax was not significant statistically. The present findings indicate that low dose haloperidol induces the proliferation of DA $D_2$-like receptor in striatum and interact with the dopaminergic transmission which might underlie the antipsychotic effect. This finding may support the recent clinical suggestion on the low dose strategy in the treatment of schizophrenia.

• Korean Journal of Biological Psychiatry
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• v.2 no.1
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• pp.63-69
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• 1995

The effects of chronic treatment with haloperidol and sulpiride on the binding capacities of dopamine(DA) receptor were examined in rat striatum and olfactory tubercle. Additionally, the stereotypy scores were assessed after apomorphine administration. Rats were treated with haloperidol(0.5mg/kg/day) or sulpiride(40mg/kg/day) for four weeks. Apomorphine(0.5mg/kg) was injected after three-day washout from neuroleptics, and stereotypy scores were assessed. Haloperidol group showed high scores of stereotyped behavior in comparison with control and sulpiride groups. With control group, sulpiride group displayed similar stereotyped behaviors. Saturation analysis of the binding of [$^3H$]spiperone to striatal membranes showed that the Bmax of haloperidol and sulpiride groups increased significantly in comparison with that of control group. The $K_D$ decreased significantly after sulpiride treatment in striatum. Although sulpiride produces the same proliferation of DA receptor, the low stereotypy scores of sulpiride group indirectly suggest that sulpiride acts differently from haloperidol in brain DA system. The Bmax increased remarkably following both treatment with haloperidol and sulpiride in olfactory tubercle. Also, the increase in $K_D$ was significant after treatment with haloperidol and sulpiride in olfactory tubercle. Moreover, the $K_D$ of control group in olfactory tubercle was more than twice the $K_D$ of control group in striatum. The $K_D$ was 86.2 in striatum and 37.5 pM in olfactory tubercle. The present finding indicates that sulpiride also induces the proliferation of DA receptor in olfactory tubercle and may interact with some DA receptor subtype with high affinity profile. The different affinities of the control groups of striatum and olfactory tubercle suggest that striatal DA receptor subtypes labeled by [$^3H$]spiperone could differ from those of olfactory tubercle.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.6
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• pp.1049-1057
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• 2015

This study investigated the physicochemical properties of Dioscorea batatas for improvement of biological activities during a three-step steaming process, steaming $120^{\circ}C$ for 30 min and hot air drying at $60^{\circ}C$ for 8 hrs. Samples were extracted with 70% ethanol and analyzed for free sugars, and organic acids were analyzed by HPLC. The DPPH & ABTS radical scavenging activities, crude saponin, water binding capacity, oil absorption, and ${\alpha}$-glucosidase activity were measured. The major free sugars in all samples were fructose, maltose, and sucrose, and the free sugar contents increased to 157~235% after the three-step steaming process compared to the control. Organic acid contents of samples treated by steaming increased to greater than 55.8 mg/100g. The ABTS radical scavenging activity significantly increased with repeated steaming process, especially after the three-step process. As the time of steaming process increased, DPPH radical scavenging activity increased from 26.99% fresh Dioscorea batatas to 80.46~97.79% after the three-step process. Crude saponin content increased rapidly as steaming time increased, but decreased after the three-step process steaming process. The water-binding capacities of the samples treated by steaming process were higher than that of the control, whereas oil absorption decreased as steaming time increased. From the results, steaming process could be suggested as beneficial for controlling fat intake. Compared to acarbose, a known antidiabetic drug, used as a positive control, ${\alpha}$-glucosidase inhibitory activity of samples treated by two-step steaming was among the samples. The results suggest that Dioscorea batatas treated by steaming process has antioxidative and anti-diabetis activities and can be used as a natural health product.

• Food Science and Preservation
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• v.16 no.5
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• pp.680-685
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• 2009

We assessed the quality characteristics of instant Nuroong-gi prepared with 0%, 2%, 4%, 6%, or 8% (all w/w) yam powder. We measured color, water binding capacity, viscosity, the sedimented volume of insoluble solids, turbidity, total sugar, and reducing sugar and conducted sensory evaluation. Lightness decreased with a rise in the proportion of yam powder. However, both redness and yellowness rose with an increasing proportion of powder. The water binding capacities of Nuroong-gi prepared with yam powder were higher than that of rice powder. The viscosity increased with increasing levels of powder. The level of insoluble solids, the turbidity, and the concentrations of total sugar and reducing sugar all rose with increasing cooking temperature. Sensory evaluation showed that Nuroong-gi with yam powder at 2% (w/w) was optimally acceptable.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.478-483
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• 1997

The effects of defatting by ether or 85% methanol on the properties of nonwaxy rice flours (Odaebyeo and Mankeumbyeo) were investigated. Starch granules in the rice flour were all polygonal and showed all A-type crystalline patterns regardless of defatting. Amylose content of the rice flour extracted by ether (crude lipid-defatted rice flour, CLDRF) was similar to the untreated (untreated rice flour, URF), however, that of 85% methanol (total lipid-defatted rice flour, TLDRF) was increased. Defatting decreased the water binding capacities of rice flour in all samples. The swelling power of rice flour was higher in Odaebyeo than Mankeumbyeo, and that of CLDRF showed a similar pattern to the untreated. Swelling power was the highest in TLDRF up to 85$^{\circ}C$, but decreased in the following order CLDRF > URF > TLDRF at above 95$^{\circ}C$. A similar pattern was observed in the leached soluble fraction, and its apparent amyloae content was increased rapidly at above 85$^{\circ}C$.

• Applied Biological Chemistry
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• v.31 no.4
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• pp.339-345
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• 1988

Physicochemical properties of starch isolated from the naked barley seeds during germination were investigated, The germinated barley seeds showed an apparent increase in amylose component of the starches, and water binding capacities of the starches decreased initially and then increased with longer germination time. The size frequency distribution of starch granules showed that the granules larger than $20.2{\mu}$ in diameter were preferentially degraded, and moreover the rate of degradation was higher than that of granules of any other size. It was apparent that the mean diameter of granules was $12.7{\sim}20.2{\mu}$ at all stages of germination. The results of differential scanning calorimetry, swelling power, solubility and X-ray diffraction patterns of starch granules isolated at various stages of germination showed little changes during germination. Scanning electron microscopy revealed that the starch granules have been damaged extensively by degradative enzymes during germination, but all the starch granules were not degraded uniformly.