• Journal of the Korean Applied Science and Technology
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• v.3 no.1
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• pp.65-71
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• 1986

Four amphoteric surfactants, 1-(N-alkyl-N,N-dimethyl ammonio)-4-naphthalene sulfonates, were prepared by the alkylation of 1-(N,N-dimethylamino)-4,naphthalene sulfonic acid with chloroalkanes such as 1-decylchloride, 1-tetradecyl chloride and 1-hexadecyl chloride. These quaternary ammonium compounds such as 1-(N-decyl-N, N-dimethylammonio)-4-naphthalene sulfonate, 1-(N-dodecyl-N,N-dimethylammonio)-4-naphthalene sulfonate, 1-(N-tetradecyl-N,N-dimethylammonio)-4-naphthalene sulfonate and 1-(N-hexadecyl-N,N-dimethylammonio)-4-naphthalene sulfonate could be separated by means of thin layes chromatography and column chromatography. The surface chemical properties such as surface tension, foaming power, foam stability, wetting efficiency and solubilizing effect for these four compounds were measured. Also critical micelle concentration and hydrophilic-lipophilic balance(HLB) were evaluated. These compounds showed good surface as O/W type emulsifying agent and detergent.

• Journal of the Korean Applied Science and Technology
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• v.3 no.1
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• pp.57-64
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• 1986

1-(carboxyalkyl) trimethyl ammonium chlorides such as 1-(carboxyundecyl) trimethyl ammonium chloride and 1-(carboxytridecyl) trimethyiammonium chloride were synthesized by the reaction of ${\alpha}-bromoalkanoic$ acid with trimethyl amine hydrochloride. In other hand, (carboxymethyl) alkyl dimethyl ammonium chlorides such as (carboxymethyl) dodecyl dimethyl ammonium chloride and (carboxymethyl) tetradecyl dimethyl ammonium chloride were synthesized by the reaction of alkyl dimethylamine with sodium chloroacetate. The four kinds of alky carboxy betaine such as 2-(trimethylammonio) dodecanoate, 2-(trimethyl ammonio) tetradecanoate, (dodecyl dimethylammonio) ethanoate and (tetradecyl dimethyl ammonio) ethanoate were prepared from 1-(carboxyalkyl) trimethyl ammonium chlorides or (carboxymethy1) alkyl dimethyl ammonium chlorides. The surface activities including surface tension, emulsifying power, foaming power, foam stability, deflocculating effect, effectiveness of wettability and solubilizing effect were measured and also critical micelle concentration and hydrophilic-lipophilic. balance(HLB) were evaluated. These carboxy betaines show good surface activities as O/W type emulsifing agent and detergent.

• Applied Chemistry for Engineering
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• v.3 no.2
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• pp.224-229
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• 1992

Sodium acyl isethionate, one of the anionic surfactants, was synthesized and purified from the fatty acid and the sodium isethionate. To investigate the tendency of the surface active properties of acyl group, surface tension, foaming power, foam stability, lime soap dispersing power, detergency, and critical micelle concentration were determinded. The results exhibited that sodium acyl isethionates had exellent surface active properties and critical micelle concentrations were measured between $1.1{\times}10^{-4}mol/l$ and $4.8{\times}10^{-3}mol/l$. In this case, surface tensions were indicated between 26.8dyn/cm and 36.7dyn/cm.

• Food Science and Biotechnology
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• v.18 no.6
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• pp.1404-1410
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• 2009

Chestnut flours (CFs) were produced from 3 chestnut samples (Aydin, Kutahya, and Bursa) by 2 different methods (boiled and oven-dried: BOD-CF and freeze-dried: FD-CF). Functional properties and effects of CF addition (10, 20, and 30%) on the qualities of regular and low-fat cookie were investigated. The freeze drying significantly increased water solubility of CFs but decreased their water binding capacity. The emulsion capacity and stability of FD-CFs were higher than those of BOD-CFs. At pH 4, 6, 8, and 10 FD-CFs had better gelation properties. Spread ratio (SR) values of BOD-CF supplemented regular or low-fat cookies decreased with increasing CF levels. Hardness values of CF supplemented regular cookies were generally lower compared to control. SR and hardness values of FD-CF supplemented cookies were higher than those of BOD-CF supplemented ones. Surface colors of the cookies were darker with FD-CF addition as compared to BODCF addition. In low-fat cookies, the sample supplemented with 10% Kutahya FD-CF had the highest taste-flavor value. FDCF supplementation generally resulted in higher appearance and taste-flavor scores than BOD-CF supplementation in cookies.

• Journal of the Korean Applied Science and Technology
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• v.6 no.1
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• pp.51-57
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• 1989

A series of four sodium ${\alpha}-sulfo$ fatty vinyl ester oligomers including sodium ${\alpha}-sulfo$ lauric acid vinyl ester oligomer, sodium ${\alpha}-sulfo$ myristic acid vinyl ester oligomer, sodium ${\alpha}-sulfo$ palmitic acid vinyl ester oligomer and sodium ${\alpha}-sulfo$ stearic acid vinyl ester oligomer were examined for surface activities such as surface tension, foaming power, foam stability, emulsifying power, dispersion effect, solubilization of orange OT. The critical micelle concentration(CMC) was also evaluated. Consequently, these sodium ${\alpha}-sulfo$ fatty acid vinyl ester oligomers were shown to have a good cohesive power and dispersion effect.

• Journal of the Korean Applied Science and Technology
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• v.28 no.2
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• pp.232-239
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• 2011

Fabric fibrous filter has been used in various industrial applications owing to the low cost and wide generality. However, the basic properties of fabric materials often limit the practical utilization including hot gas cleaning. This study attempts to find new coatings of porous fibrous filter media in order to overcome its insufficient thermal resistance and durability. Teflon was one of the plausible chemicals to supplement the vulnerability against frequent external thermal impacts. A foaming agent composed of Teflon and some organic additives was tentatively coated on the glass fiber mat. The present test Teflon foam coated filter was fount to be useful for hot gas cleaning, up to $250^{\circ}C$-$300^{\circ}C$. Close examination using XPS(X-ray Photoelectron Spectroscopy) and Contact angle proved the binding interactions between carbon and fluorine, which implies coating stability. The PTFE/Glass foam coated filter consisted of more than 95% (C-F)n bond, and showed super-hydrophobic with good-oleophobic characteristics. The contact angle of liquid droplets on the filter surface enabled to find the filter wet-ability against liquid water or oil.

• Korean Journal of Food Science and Technology
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• v.19 no.5
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• pp.409-413
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• 1987

Microcrystalline collagen was manufactured from raw pigskins and its functional properties were measured. It showed a thixotropic behavior. The maximum viscosity was obtained at pH 3.5 and the viscosity increased with the increase of concentration in a nonlinear manner. The increase in temperature decreadsed the viscosity while the effect of temperature was greater at pH below 4.5. Foaming capacity was similar to that of gelatin but superior to that of egg white at 1%. The foam stability was inferior to that of egg white. Emulsifying capacity was lower than that of pork. Values from physical and chemical analysis were somewhat different from those of medical-grade microcrystalline collagen made from bovine cerium collagen.

• International Journal of Industrial Entomology and Biomaterials
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• v.48 no.2
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• pp.86-97
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• 2024

Alkaline- or salt-assisted extractions have been widely used to extract edible insect proteins, however, there is a need for extraction techniques that balance cost-efficient production as well as preserving the protein properties. Mealworm proteins (Tenebrio molitor larvae) were extracted using three different extraction methods-alkali (AMP), salt (SMP), and water (WMP)-and then physicochemical and techno-functional properties were examined. AMP had high yield, protein, and amino acid contents, whereas WMP had high moisture, ash, and fat contents. SDS-PAGE showed a wide range of molecular weights in WMP whereas mostly low molecular weights were observed in AMP and SMP. AMP had poor protein solubilities compared to SMP and WMP across all pHs. AMP had enhanced water-holding capacity and emulsion stability, whereas WMP had improved oil-holding capacity and foaming properties. WMP formed a gel with and without the transglutaminase. The physicochemical and techno-functional properties demonstrated that water-soluble mealworm protein was superior to alkali-and salt-soluble mealworm proteins. Considering the cost efficiency and minimal impact on the environment as well, a cold press juicer could be utilized for mass production of mealworm protein compared to the conventional methods of protein extraction using alkali and salt.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.4
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• pp.410-422
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• 1989

Soybean protein isolates were acylated with succinic anhydride and partially hydrolyzed with trypsin. Chemical modification decreased protein contents of samples and, in amino acid composition, tyrosine was increased comparatively. And lysine was increased remarkably by partial proteolysis. Succinylation and trypsin treatment increased the aqueous solubility and shifted the isoelectric potint that showed high pH-dependence of protein solubility. Protein solubility was influenced by salt concentration such as $NaCl,\;CaCl_2,\;NaNO_3$ and $NaH_2PO_4$. Chemical modification increased the absorption of oil and water, emulsification properties and foam capacity, but decreased foam stability, ultraviolet absorbance and bulk density. Protein-protein Interaction between soybean protein isolates and beef protein increased the emulsifying activity, emulsifying activity index and foaming properties, but it didn't have any influence on emulsion stability.

• Korean Journal of Food Science and Technology
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• v.18 no.3
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• pp.204-209
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• 1986

The functional properties of defatted silkworm larvae flour and protein concentrate have been compared with those of soybean. The protein contents of soybean and silkworm larvae protein concentrate were 70.3% and 84.1%, respectively. The solubility of silkworm larvae protein concentrate was lower than that of soybean protein at various pH tested. However, silkworm larvae protein concentrate showed better fat absorption, poorer water absorption and overall higher bulk density than soybean protein. The silkworm larvae protein concentrate showed higher emulsifying capacity and stability, but showed lower foaming capacity and stability than soybean protein. Silkworm larvae protein concentrate showed highest viscosity among various protein products at all concentrations and reached the highest viscosity at 5${\sim}$7% protein concentration. Therefore, high emulsification properties of silkworm larvae protein concentrate will be a good protein source when it is added to emulsified food.