• 한국식품영양과학회지
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• 제22권3호
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• pp.300-306
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• 1993

2-Methylbutanoic, 3-methylbutanoic, 4-methylpentanoic, 2-ethylhexanoic, 4-methylhexanoic, 4-methyloctanoic, 6-methyloctanoic, 4-ethylhexanoic. 4-methylhexanoic 및 2-ethylhexanoic acids를 포함하는 다수의 volatile branched-chain fatty acids(VBCFAs)가 쇠고기, 돼지고기, 염소고기(미국산 흰염소고기, 한국산 흑염소고기), 양고기로부터 분리, 동정되었다. 쇠고기 향은 amino acid, carbohydrate, 그리고 lipid의 반응에 의해 생성된 향기성분에 의해 이루어지는 기본 meaty flavor로 결정되어 지는 반면, 염소고기가 양고기의 경우는 쇠고기의 기본향에 4-ethyloctanoic acid와 4-methyloctanoic acid의 독특한 노린내가 더해지므로 염소고기나 양고기 특유의 향을 내었다. 돼지고기는 3-methylbutanoic acid 함량이 다른 세종류에 비해 높고 3-methylbutanoic acid 특유의 꼬린냄새는 돼지고기의 기름층으로부터 나는 unclean flavor 에 중요한 영향을 미치는 것으로 생각된다. 염소고기는 C5-C7 chain length의 volatile branched 및 n-chain fatty acids를 적게 함유하고 있는 반면 4-ethyloctanoc acid는 염소고기의 노린내를 내는 결정적인 화합물이었다. 4-Methyloctanoic acid는 양고기의 sweaty-muttony flavor를 내는 중요한 화합물이었으며 염소고기와는 달리 C5, C6, 그리고 C7 branched-chain fatty acids 도 상당량 함유되어 있었다. 한국산 흑염소고기와 미국산 흰염소고기 중에 들어있는 VBCFAs의 종류는 같으나, 한국산 흑염소고기가 미국산 흰염소고기 보다 노린내가 강하며 4-ethyloctanoic 의 함량도 높았다.

• 한국수소및신에너지학회논문집
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• 제33권3호
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• pp.209-218
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• 2022

Recently, research on the development of anion exchange membranes (AEMs) has received considerable attention from the scientific community around the world. Here, we fabricated a series of AEMs with branched structures with different alkyl spacers and conducted comparative evaluations. The introduction of these branched structures is an attempt to overcome the low ionic conductivity and stability problems that AEMs are currently facing. To this end, branched polymers with different spacer lengths were synthesized and properties of each membrane prepared according to the branched structure were compared. The chemical structure of the polymer was investigated by proton nuclear magnetic resonance, Fourier transform infrared, and gel permeation chromatography, and the thermal properties were investigated using thermogravimetric analysis. The branched anion exchange membrane with (CH₂)₃ and (CH₂)₆ spacers exhibited ionic conductivities of 8.9 mS cm^-1 and 22 mS cm^-1 at 90℃, respectively. This means that the length of the spacer affects the ionic conductivity. Therefore, this study showing the effect of the spacer length on the ionic conductivity of the membrane in the polymer structure constituting the ion exchange membrane is judged to be very useful for future application studies of AEM fuel cells.

• Tribology and Lubricants
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• 제17권2호
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• pp.109-115
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• 2001

The lubricating performance of 23 kinds of polyol ester base oils 〔POEs〕 having different branch shapes was investigated by using a four ball tribometer under boundary lubrication condition. All the polyol ester base oils used in this study were made up of polyhydric alcohols of two-four valence and normal or branched fatty acids of different carbon number. The wear characteristics of polyol ester base oils are different from those of mineral oil, strongly affected by the branch shapes of fatty acids in their molecles. In particular, the polyol ester base oils having normal fatty acids such as n-octanoic acid, n-nonanoic acid etc. show much better wear performance than POEs having branched fatty acids such as 2-ethylhexanoic acid, 3,5,5-trimethyl hexanoic acid, etc. As the carbon chain length of normal fatty acids, in case of POEs of normal fatty acids, is increased, their wear rate is decreased and, in case of POEs of branched fatty acids, as the degree of branch of branched fatty acids is decreased, their wear rate is decreased. All the wear results of polyol ester base oils could be reasonably explained by comparing cohesive ability among fatty acid molecules in adsorption film by fatty acids obtained as POEs were decomposed.

• Macromolecular Research
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• 제14권3호
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• pp.287-299
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• 2006

To successively synthesize star-branched polymers, we developed a new iterative methodology which involves only two sets of the reactions in each iterative process: (a) an addition reaction of DPE or DPE-functionalized polymer to a living anionic polymer, and (b) an in-situ reaction of 1-(4-(4-bromobutyl)phenyl)-1-phenylethylene with the generated 1,1-diphenylalkyl anion to introduce one DPE functionality. With this methodology, 3-, 4-, and 5-arm, regular star-branched polystyrenes, as well as 3-arm ABC, 4-arm ABCD, and a new 5-arm ABCDE, asymmetric star-branched polymers, were successively synthesized. The A, B, C, D, and E arm segments were poly(4-trimethylsilylstyrene), poly(4-methoxystyrene), poly(4-methylstyrene), polystyrene, and poly(4-tert-butyldimethylsilyloxystyrene), respectively. All of the resulting star-branched polymers were well-defined in architecture and precisely controlled in chain length, as confirmed by SEC, $^1H$ NMR, VPO, and SLS analyses. Furthermore, we extended the iterative methodology by the use of a new functionalized DPE derivative, 1-(3-chloromethylphenyl)-1-((3-(1-phonyletheny1)phenyl) ethylene, capable of introducing two DPE functionalities via one DPE anion reaction site in the reaction (b). The number of arm segments of the star-branched polymer synthesized by the methodology could be dramatically increased to 2, 6, and up to 14 by repeating the iterative process.

• 한국식품과학회지
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• 제27권1호
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• pp.105-111
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• 1995

밥의 식미가 다른 일반계와 통일계 쌀을 대상으로 아밀로펙틴과 그 베타-한계덱스트린의 분자구조적 특성을 조사하고 밥의 텍스쳐와의 관련성을 검토하였다. 쌀 전분의 아밀로펙틴 분자구조는, 아밀로펙틴과 베타-한계 덱스트린의 사슬분포로 보아, $\overline{DP}$ 12.4의 A 사슬, $\overline{DP}$ 20.6의 짧은 B 사슬, $\overline{DP}$ 26.3의 중간 B 사슬, $\overline{DP}$ 45의 긴 B 사슬과 $\overline{DP}$ 55 이상의 초장쇄로 이루어진 polymodal이었다. 아밀로펙틴의 초장쇄는 긴 직쇄를 가진 사슬로서 아밀로펙틴의 평균 사슬길이, 고유점도, 베타-아밀라아제 분해한도와 정의 상관을 보이나 요오드 복합체의 최대흡수파장과는 부의 상관을 보였다. 아밀로펙틴과 베타-한계 덱스트린의 분자구조적 성질은 일반계와 통일계 쌀 시료간 차이를 보였다. 아밀로펙틴의 A 사슬에 대한 B 사슬의 비율은 일반계가 통일계 보다 약간 높았으나 초장쇄의 분포 비율은 일반계가 통일계 보다 더 낮았다. 아밀로펙틴의 분자구조와 밥의 텍스쳐와의 관계에서, 고유점도, 베타-아밀라아제 분해한도와 사슬길이 그러고 초장쇄는 밥의 경도와 정의 상관을, 부착성과는 부의 상관을 보였다. 따라서 밥의 식감은 아밀로펙틴의 긴 사슬이 적고 짧은 사슬이 많이 분포할 수록, 밥의 경도가 낮고 부착성이 높았다. 이러한 결과는 아밀로펙틴의 분자구조가 밥의 텍스쳐와 밀접한 관계가 없음을 나타내고 있다.

• 한국식품과학회지
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• 제19권4호
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• pp.371-376
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• 1987

쌀전분 및 이의 구성성분인 아밀로오스와 아밀로펙틴을 분리하여 이들의 분자 구조적 성질을 비교 검토하였다. 시료전분 및 아밀로오스와 아밀로펙틴의 고유점도는 각각 1.053, 1.772 및 0.919ml/g이었다. 또 쌀전분, 아밀로오스 및 아밀로펙틴의 ${\beta}-amylolysisimit$값은 각각 73, 106 및 56%이었으며 아밀로펙틴의 outer chain length$({\overline{OCL}})$)와 inner chain length $({\overline{ICL}})$은 각각 15.6 및 7.7로 두 chain길이의 비는 약 2 : 1이었다. 한편 전분은 pullulanase로 debranching한 후 sephadex G-75로 분획한 결과 두 개의 성분분획을 나타내었으며 void volume에서의 peak I은 주로 아밀로오스 그리고 ${\overline{dp}}$ 25-10에서의 peak II는 아밀로펙틴 성분이었다. 그러나 아밀로텍틴을 debranching한 후의 용출분포는 void volume에서 peak를 나타나지 않았으며 ${\overline{dp}}$ 35-25 및 ${\overline{dp}}$ 25-10에서 bimodal peak를 나타내었다. 또 pullulanase와 ${\beta}-amylase$를 동시에 처리한 경우는 ${\overline{dp}}$ 2-10에서 peak를 나타내었다.

• 미생물학회지
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• 제30권5호
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• pp.339-346
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• 1992

수영만에서 분리된 Bacillus cereus group LS-1 의 형태학적, 생화학적 성상 및 지방산 조성 분석을 통하여 세균학적인 특성을 밝혔다. B. cereus group LS-1 은 면양혈구배지에서 비용혈성의 점조성 집략과 convex 하고 가장자리가 규칙적인 둥근형태로 운동성이 없고 glucose, maltose, sucrose 와 gelatin 을 이용하고 trehalose 와 salicin 을 분해하지 않으며 6.5% NaCl 에서 자라지 않는 Gram 양성의 중심성 아포형성간균으로 표준균주 B. cereus group 과 다소 차이를 나타내었다. 지방산 조성 분석에서 chain 의 길이가 $C_{12}$ 에서 $C_{17}$로 iso $C_{15}$와 iso $C_{13}$의 branched chain 이 우점하는 B. cereus group 의 전형적인 특징을 나타내었으며 $nC^{15}$가 검출되지 않는 B.mycoides GC subgroup B 로 0.312 의 similarity index(SI) 를 지칭하여 다른 연구 결과와도 일치하였다. 한편 API system (API 50 CHB & API 20E) 의 ATB computer profile 에서 "Doubful Profile" 99.7% 의 B. firmus 로 나타내어 큰차이를 나타내었다. 67 개의 biochemical character 로 B. mycoids S-12 는 각각 42%, 42% 59% 와 52% 의 similarity matrix 를 나타내었다. B. cereus group 간의 아주 낮은 similarity 를 나타내어 상당한 차이가 있음을 인식하였다. 따라서 key test 와 지방산 조성등을 종합하여 볼때 B. ceresu group 중의 B. mycoides 로 새로운 biotype 인 것으로 사료되며 지방산 조성 분석으로 동정함이 훨씬 용이하였다.

• 동아시아식생활학회지
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• 제26권5호
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• pp.457-465
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• 2016

Effects of soaking time on the physicochemical and structural characteristics of waxy rice flours and starches purified from flours using the alkaline steeping method were investigated. Korean cultivar Sinseonchal waxy rice was washed and soaked in tap water (1:2 w/w) and stored at room temperature for 15 days. On each day of soaking for 0, 1,2 3, 5, 10, and 15 days, pH of soaking water was measured and rice grains were dried, ground, and passed through 100 mesh sieve. The pH was reduced to 3.90 by day 5 and increased to 4.60 by day 15. The protein and ash contents, swelling powers and solubilities of flours and starches decreased with increasing soaking time. The water-binding capacities increased while trends were not similar to soaking time. The flour particle size distribution ranged from two to four peaks with increasing soaking times. Starch granule size decreased with increasing soaking time. The peak, trough, and final viscosities of flours and starches showed similar trends until 10 days and 15 days, respectively. The starches presented higher viscosities than the flours. The branch chain length distributions of amylopectin of starches showed an increaseed DP6~12 portion and decreased DP13~24 portion with increasing soaking time of waxy rice grains.

• Bulletin of the Korean Chemical Society
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• 제33권6호
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• pp.1861-1866
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• 2012

The new semiconducting copolymers with 4,4-dialkyl-$4H$-cyclopenta[2,1-$b$:3,4-$b^{\prime}$]dithiophene and 2,2-dimethyl-$2H$-benzimidazole units were synthesized. The fused aromatic rings, such as cyclopentadithiophene (CPDT) unit, can make the polymer backbone more rigid and coplanar, which induces long conjugation length, narrow band gap, and strong intermolecular ${\pi}-{\pi}$ interaction. The stacking ability was controlled through attaching of linear or branched alkyl side chains. The spectra of PEHCPDTMBI and PHCPDTMBI in the solid films show absorption bands with maximum peaks at 401, 759 and 407, 768 nm, and the absorption onsets at 925 and 954 nm, corresponding to band gaps of 1.34 and 1.30 eV, respectively. The devices comprising PHCPDTMBI with $TiO_X$ showed a $V_{OC}$ of 0.39 V, a $J_{SC}$ of 1.14 $mA/cm^2$, and a $FF$ of 0.34, giving a power conversion efficiency of 0.15%. The PHCPDTMBI with linear alkyl chain on CPDT shows good solubility in organic solvent with higher PCE value than that of PEHCPDTMBI.

• Food Science and Biotechnology
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• 제17권4호
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• pp.705-712
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• 2008

Sweet potato starch was modified using Thermus aquaticus $\alpha$-1,4-glucanotransferase ($Ta{\alpha}GT$), and its structural and rheological properties were investigated. $Ta{\alpha}GT$-modified starch had a lower amylose level and molecular weight than raw starch. The chain length distribution showed an increased number of short and long branched chains and the formation of cycloamyloses. Compared with raw starch, $Ta{\alpha}GT$-modified starch displayed a lower gelatinization enthalpy and a wider melting temperature range. The X-ray diffraction of $Ta{\alpha}GT$-modified starch was a weak V-type pattern with distinct sharp peaks at 13 and $20^{\circ}$. Scanning electron micrographs of modified starch exhibited big holes on the surface and the loss of granular structure. The frequency sweep measurement revealed that the gel of $Ta{\alpha}GT$-modified starch was more rigid than raw starch gel. However, the structure of modified starch gel was destroyed by heating at $75^{\circ}C$, and a firm gel was re-formed by subsequent storage at $5^{\circ}C$, indicating thermoreversible property.