• Proceedings of the Korea Institute of Fire Science and Engineering Conference
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• 2010.04a
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• pp.75-78
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• 2010

고발포 소화약제의 발포력은 화재시 포소화약제의 성능을 검증하는데에 중요한 요소이다. 이러한 발포력 검증은 한국소방산업기술원의 "포소화약제의 형식승인 및 검정기술기준(KOFEIS 0103)"에서 제시하고 있는 표준발포기를 이용한 측정법을 통해 검증한다. 본 연구에서는 기존 방법의 제작 비용 및 측정의 번거로움을 보완하기 위한 약제 개발단계에서의 포소화약제 발포력 검증을 위한 실험실적인 측정법을 고안하여 적용성을 분석한다. 측정은 1000ml 시험관내에 3%의 수용액 $100m{\ell}$를 첨가하여 수용액 내부에 정량펌프를 통해 일정한 기포량 및 기포크기로 분사하여 발포시켰으며, 기포의 노즐은 거품의 정확도를 향상시키기 위해 마이크로 피펫팁 $0.2m{\ell}$ 용량을 사용하여 적용성을 분석하였다.

• Proceedings of the Korea Institute of Fire Science and Engineering Conference
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• 2010.04a
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• pp.79-83
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• 2010

포소화약제는 다양한 설비(이동식, 고정자동식), 대형의 유류화재 적합, 대량 연속적 생산가능 약제의 특수성 및 장기보관이 가능한 특징이 있어 이에 대한 개발 및 연구가 꾸준히 진행되고 있다. 그러나 포소화약제는 주변의 온도 및 환경에 따라 발포력의 변화가 큰 특징이 있어 실제 겨울철 소방 활동시에는 사용을 자제하고 있다. 따라서 본 연구에서는 사용온도에 따른 발포력 변화를 측정하며, 최적 발포율 도출을 위한 온도에 따른 적정 혼합율을 산정한다. 실험은 한국 소방산업기술원의 "포소화약제의 형식승인 및 검정기술기준(KOFEIS 0103)"에서 제시하고 있는 표준 발포기를 이용 측정하며, $5{\sim}30^{\circ}C$ 온도에서 혼합률에 따른 발포력 변화를 측정하였다.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.24 no.2
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• pp.137-143
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• 1991

This study was carried out with sardine to develope a new type of fish protein concentrate. Chopped sardine meat was thermally treated in two different ways, autoclaved at $121^{\circ}C$ for 1 min and boiled at $95^{\circ}C$ for 5 min. The heat treated meat was pressed, controlled to PH 7.8 with $3\%$ (w/v) of $NaHCO_3$ and hot-air dried(at $40^{\circ}C$). The dried meat was powdered (50mesh), air and vacuum packed in laminated film bag(PET/AL. foil/CCP) and stored at room temperature for 60 days. The results of product quality analysis are as follows : 1. Proximate contents of moisture, crude lipid and protein of the autoclaved and boiled product were in the range of $10.0{\~}10.2\%,\;9.0{\~}9.1\%$ and $73.8{\~}74.4\%$, respectively. Yields of the both products were $40\%$ and $32.5\%$. 2. Values of emulsion activity, emulsion stability and foam expansion of the autoclaved product were $48.7\%$, $44.1\%\;and\;44.0\%$, respectively. These values were higher than those of boiled product. 3. Water holding capacity and digestibility of the both products were in the range of $5.0{\~}5.3\%$ and $78.0{\~}78.2\%$, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.5
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• pp.506-519
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• 2017

This study evaluated the protein recovery and functional properties and biological activity of boiled and steamed process water (BPW and SPW, respectively) generated from the preparation of concentrated roe of bastard halibut (BH; Paralichthys olivaceus), skipjack tuna (ST; Katsuwonus pelamis), and yellowfin tuna (YT; Thunnus albacares) using the cook-dry process. The protein loss from the water extracts (EXT) of 100 g of roe protein was 15.05-19.71% and was significantly (P<0.05) higher than that of BPW (5.47-10.34%) and SPW (3.88-8.18%). The foam capacity of BPW (166-203%) and SPW (15-194%) was better than that of EXT. The emulsifying activity index of the original samples was lower than those ($15.40-107.86m^2/g$) of diluted protein samples. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and the reducing power of BPW and SPW were stronger than those of EXT. The 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid ($ABTS^+$) radical scavenging activity of EXT (0.028-0.045mg/mL) was significantly higher those of BPW and SPW. The angiotensin I-converting enzyme (ACE) inhibitory activity of SPW was the highest for BH (1.04 mg/mL), followed by YT and ST. The predominant amino acids in SPW were Glu, Ala, Leu, and His. These results demonstrate that processing water containing diluted organic components, including protein, can be consumed directly by humans as a functional reinforcing material after appropriate concentration processes.

• Korean Journal of Food Science and Technology
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• v.15 no.3
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• pp.252-261
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• 1983

Isopropyl alcohol extracted filefish protein concentrate (FPC) and NaOH hydrolyzed filefish protein isolate (FPI) were used for the investigation on the effect of processing conditions on the molecular distribution and functional properties. The molecular distribution of FPC on polyacrylamide gel showed a resemblance to that of fish muscle, but that of alkaline hydrolyzed FPI showed the severe degradation of protein. The content of several amino acids in FPI were lower than those of FPC. The pepsin digestibility of the FPC dried at high temperature was relatively high. FPC didn't exhibit a significant difference in nitrogen solubility at the pH range of 3.0-9.0, while FPI showed a wide difference with the pH change. FPI was more suspensible and rehydrated in water than FPC. Although the aeration capacity of FPI was very low, foam viscosity was higher than that of FPC. In contrast with aeration capacity, FPI presented higher emulsion capacity and lower emulsion viscosity than FPC. The size of fat globule in the emulsion of FPC was larger than that of FPI. In general, most functional properties decreased with the increment in drying temperature, except water holding capacity.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.3
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• pp.403-416
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• 2020

The purpose of this study was to evaluate the food functional properties and in vitro bioactivity of vacuum freeze-dried fish roe concentrates (FRCs) prepared from Alaska pollock Theragra chalcogramma (AP), bastard halibut Paralichthys olivaceus (BH) and skipjack tuna Katsuwonus pelamis (ST). All three species showed better buffering capacity on the alkaline side (pH 10-12) than on the acidic side. The water-holding capacities of the FRCs were 3.5, 8.5 and 4.2 g/g protein for AP, BH and ST, respectively, and were significantly higher than that of commercial egg white. The protein solubilities of the FRCs were 42.5% (AP), 50.0% (BH) and 13.9% (ST). The foaming capacities of the FRCs were not significantly different among the species (128.0% for AP, 128.3% for BH, and 143.3% for ST; P>0.05), and their foam stability was maintained at 53.0-74.2% for 60 minutes. The oil-in-water emulsifying activity indexes of AP and BH (19.5 and 20.2 ㎡/g protein, respectively) were significantly superior to that of ST (P<0.05). The 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis-3-ethylbenzothia-zoline-6-sulfonic acid radical-scavenging activities (IC₅₀, mg/mL) of the FRCs were in the ranges of 1.05-3.26 and 0.13-0.18 mg/mL, respectively, and the angiotensin I converting enzyme inhibitory activity was in the range of 0.97-1.89 mg/mL.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.488-494
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• 2006

This study was carried out in order to investigate the feasibility of utilizing concentrated sunmul (soybean curd whey), which is a waste by-product of soybean curd processing, as a functional food ingredient. Sunmul Powder was concentrated by ultrafiltration and spray dried with or without dextrin. Oil adsorption capacity of UF retentate powder was similar to that of ISP (Isolated Soy Protein) and higher than that of sunmul powder, whereas water holding capacity of UF retentate powder was lower than that of ISP. Protein solubility of all types of UF retentate powder was significantly higher than that of ISP at pH 2.0-10.0 with the lowest protein solubility seen at pH 4.0 and solubility increasing as the conditions became more acidic or alkaline. Emulsifying activity indexes of UF retentate powder at pH 2.0-10.0 were not influenced by pH. Emulsion stability of 4% sunmul solution was lowest at pH 4.0, but that of UF retentate powder was higher at acidic pH values and decreased with increasing pH. Foaming capacities of sunmul and UF retentate powder were high at pH 4.0-6.0, but the foam of UF retentate powder disappeared within 20 minutes in all conditions of pH.