• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.2
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• pp.167-174
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• 1989

AS a part of investigation to use anchovy more effectively as food source, this work was undertaken the processing conditions of extracts from rapid fermented anchovy sauce. To prepare rapid fermented products, the chopped anchovy was mixed with 50% water (w/w), and then hydrolyzed by autolysis or addition of koji under different conditions of hydrolysis. The optimal conditions for hydrolysis of chopped anchovy were revealed $50^{\circ}C$, 6 hours, pH 8.0 by autolysis, and ,$50^{\circ}C$, 6 hours, pH 7.0 by addition of 10% koji, respectively. But, pH control was not much beneficial in increasing yield. The effect of soybean protein isolote for improvement of bitter taste was also tested. The reasonable amount of added soybean protein isolate was revealed 5% on the weight basis of the chopped anchovy. The reaction mixture hydrolyzed under optimal conditions were added with 1% onion powder (w/w), 1% garlic powder(w/w) and 1% red pepper powder(w/w) for masking fishy odor, inactivated for 20 min at $100^{\circ}C$, and then centrifuged for 20 min at 4,000 rpm. The supernatant liquor was filtrated and evaporated to 50%(v/v). finally, table salt was added for bateriostatic effect and characteristic taste of rapid fermented products. the reasonable amount of added table salt was reversed 15% on the volume basis of the evaporated liquor. The hydrolysis ratio of product made by addition of water, product made by addition of koji and water, and product made by addition of soybean protein isolate, koji and water hydrolyzed under optimal conditions were 58.4%, 82.1% and 86.2%, respectively.

• KSBB Journal
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• v.24 no.3
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• pp.267-272
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• 2009

During a dilute acid hydrolysis, degradation products are formed or liberated by pre-treatment of lignocelluloses depend on both the biomass and the pretreatment conditions such as temperature, time, pressure, pH, redox conditions, and addition of catalysts. In lignocellulosic biomass, sugars can be degraded to furfural which is formed from pentoses and 5-hydroxymethulfurfural (HMF) from hexoses. 5-HMF can be further degraded, forming levulinic acid and formic acid. Acetate is liberated from hemicellulose during hydrolysis. Some decomposed compounds hinder the subsequent bioconversion of the solubilized sugars into desired products, reducing conversion yields and rates during fermentation. In the present work, samples of rapeseed strawwere hydrolyzed to study the optimal pretreatment condition by assessing yields of sugars and decomposed products obtained under different reaction conditions ($H_2SO_4$ 0.5-1.25% (w/w), reaction time 0-20 min and temperature range 150-220 C). A careful analytical investigation of acid hydrolyzate of rapeseed straw has not yet been undertaken, and a well-closed mass balance for the hydrolyzate in general is necessary to verify the productivity and economic predictions for this process.

• KSBB Journal
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• v.6 no.4
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• pp.327-336
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• 1991

A study on the optimum hydrolysis conditions of fish skin through the aid of enzymes and the development of a natural seasoning using the hydrolysate has been carried out for the effective utilization of fish skin. Using the "pH-drop" techniques the collagenase and pronase were identified as most suitable for this purpose. The $K_m$ and $V_{max}$ values of pronase were 1.82 mgN/ml and 0.06 mgN/mL/min, respectively. The hydrolysis conditions of the cod skin for the pronase were as follows: reaction temperature, $50^{\circ}C$; reaction time, 3hrs; pH 6; enzyme concentration, 0.03%. The degree of hydrolysis at these conditions was 76.8%. But after hydrolyzing cod skin with collagenase for 1hr, when the pronase was treated, the degree of hydrolysis was 83.13%. The molecular weight of the hydrolysate was 8,000 daltons. Among the amino acids in the hydrolysate, glycine(27.95%), glutamic acid(10.94%), proline(7.39%), aspartic acid(9.47%) and serine(7.39%) were responsible for 64.23% of the total amino acids. But valine, methionine, isoleucine, leucine, phenylalanine and histidine having a bitter taste were only 13.05%. From the results of the sensory evaluation, the imitation sauce which was made of 20% fermented soy sauce prepared from the hydrolysate was at least similar to the traditional soybean sauce in product quality. The complex seasoning containing 31.7% of the hydrolysate was nearly equal to complex seasonings on the market, too.

• Preventive Nutrition and Food Science
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• v.10 no.1
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• pp.11-16
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• 2005

Enzymatic hydrolysis of dark muscle of skipjack was optimized by using response surface methodology. Three factors of independent values were pH (4.2 to 9.8), time (0.6 to 3.4 hrs) and temperature (34℃ to 76℃), and independent values were optical density and brix. The optimum conditions for enzymatic hydrolysis were pH 7.0 to 8.0, 55℃ and 3 hrs. The headspace volatile compounds of reaction flavors using the enzymatic hydrolysate, cysteine and xylose were identified by using the combination of a canister system, gas chromatography and mass selective detector. Among 67 compounds, we identified 8 sulfur-containing compounds and 7 furans which were thought to be highly related to meat-like flavors.

• Korean Chemical Engineering Research
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• v.45 no.2
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• pp.172-177
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• 2007

The hydrolysis reaction of sarin(GB), one of the nerve agents was studied in aqueous sodium hydroxide(NaOH) solutions to find the experimental conditions which can convert GB into the less toxic compounds. 10 wt% of GB was added into the aqueous NaOH(2.05 eq) in a small-scale jacket-attached reactor connected to a circulator. The reaction rate constants were measured at three temperatures(50, 70 and $90^{\circ}C$) and the reaction times required to degrade the material to > 99% were calculated at different temperatures. In this study, 10 wt% of GB was degraded to 99.99% in 1.2hr at $90^{\circ}C$ by the aqueous NaOH solution. The major hydrolysate of GB was isopropyl methylphosphonate.

• Journal of Applied Reliability
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• v.15 no.4
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• pp.270-275
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• 2015

Purpose : UHMWPE (Ultra-high-molecular-weight-polyethylene) is one of the most widely used material in knife protection clothes because of high strength, elasticity, and light weight. The purpose of this study is to develop the accelerated life test method and predict the lifetime for the knife protection fabric composed by UHMWPE. Methods : In this study, degradation characteristics of UHMWPE fibers and knife protection fabric for cut resistance were evaluated under the hydrolysis and photo-degradation conditions. It was found out that the degradation rate of retained tensile strength was more significant in the photo-degradation than hydrolysis. Therefore, the failure time was determined as the time that the retained tensile strength in photo-degradation is less than 50%. Considering an acceleration factor for irradiance and exposure time, the lifetime was predicted from the calculated failure time. Results : As a result of the accelerated life test, the $B_{10}$ lifetime of knife protection fabric composed by UHMWPE fibers is estimated as 2.8 years for a 90% statistical confidence level. Conclusion: Since the lifetime is predicted by the view-point of radiant exposure in this study, there is a possibility that the estimated lifetime may differ from the actual lifetime. However, it is considered as an useful methodology to estimate the long-term lifetime of knife protection fabrics.

• The Korean Journal of Food And Nutrition
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• v.18 no.1
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• pp.11-18
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• 2005

Angiotensin Ⅰ converting enzyme(ACE) inhibitory activities of laver(Porphyra tenera) protein hydrolysates were investigated by enzymes used for hydrolysis, molecular fractions and drying methods. For the enzymatic hydrolysis, crude laver protein, separated by filtration of water extract of dried laver extracted with 20 times(w/v) water for 3 hours at boiling temperature, were hydrolyzed with three commercial protease, Pepsin, alcalase and maxazyme NNP at optimal conditions. The yield of hydrolysis and ACE inhibitory activities of which were high in order of pepsin, alcalase and maxazyme NNP. ACE inhibitory activities of laver hydrolysates by molecular levels were high in order of 3 kDa > 10 kDa > 3∼10 kDa, and the IC/sub 50/ ACE inhibitory activities by molecular lebels were 4 mg/mL(3 kDa), 5 mg/mL(total hydrolysate), and 20 mg/mL(10 kDa), respectively. The storage stability of dried laver hydrolysates at 20℃ were strongly affected by drying methods, hot air dried of which were much stabler than freeze-dried one.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2004.11a
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• pp.26-27
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• 2004

This study was conducted to evaluate the value of chicken keel cartilage as a source of mucopoly-saccharide-protein containing chondroitin sulfate (CS) and to find the optimum extraction conditions. The hot water extraction and alcalase hydrolysis methods were performed for extraction mucopolysaccharide in lyophilized chicken keel cartilage. The most efficient condition was hydrolysis with 2 % alcalase in 10 volumes of distilled water for 120 min. The yield of hydrolysate and CS content were 75.87 % and 25.61 %, respectively. For further separation of CS from hydrolysate by alcalase, ethanol precipitation was performed. The yield of ethanol precipitate and its CS content were 21.41 % and 46.31 %, respectively.

• Journal of Sericultural and Entomological Science
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• v.39 no.2
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• pp.197-202
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• 1997

To hydrolyze silk fibroin was treated with NaOH solution on various concentrations and times. And it was examined that the addition effects of NaHSO3 solution on the solubility and colouring of silk fibroin. As obtained results are as follows; The more increasement of concentration and time of NaOH treatment, the more increasement of solubility but solubility was slight above 3% concentration of NaOH. Fibroin yield was decreased above 3% concentration. This was due to formation of peptide or amino acids below molecular weight 3,000. Most of molecular weight distribution came out to be under 3,000 in 2% concentration and 4hrs of NaOH treatment. The more increasement of adding concentration and 4hrs of NaOH treatment. The more increasement of adding concentration of NaHSO3, the more reduction of solubility but white index of powder increased. In the results of FT-IR spectras of silk fibroin powder obtained by various concentrations of NaHSO3 treatment, the absorbent peak at 3,400 cm-1 which was considered as -CH=N- (azomethine) was disappeared by the more addition of NaHSO3. It showed that absorbent peak of $\beta$-fibroin moved into low temperature region and transferred to $\alpha$- and random coil structure through the DSC experiment. In the results of amino acid analysis, alkali hydrolysis reduced the oxy amino contents acid like serine and tyrosine, but increased the glycine content by the more addition of NaHSO3.

• Textile Coloration and Finishing
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• v.14 no.4
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• pp.214-222
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• 2002

In order to give a silk-like touch to PET fabrics, the PET fabrics were treated with NaOH alkaline solution in various conditions. In alkaline treatment, the liquor flow type pilot weight reduction apparatus with magnetostrictive ultrasonic transducer was used for the study. The weight loss of PET fabrics hydrolyzed in 4% and 6% NaOH solution, at $95^\circ{C}$ and $99^\circ{C}$ for 60min. with ultrasonic application showed 3.7~4.6% higher than that of treated fabric without ultrasonic application. From the difference of specific weight loss, the treatment condition of the maximum of hydrolyzation effect appeared at $95^\circ{C}$ in $4^\circ{C}$ and at $90^\circ{C}$ in 6% NaOH solution, respectively. During the alkali hydrolysis of PET fabrics, the decomposition rate constant(k) increased exponentially with the treatment temperature and were not related with ultrasonic cavitation. The activation energy$(E_a)$ in decomposition of PET fabrics were 21.06kcal/mol with ultrasonic application and 21.10kcal/mol without ultrasonic application. The ultrasonic application gave a little higher value of the activation entropy$(\Delta{S}^\neq)$ and a little lower value of Gibbs free energy$(\Delta{S}^\neq)$ compared with not used ultrasonic apparatus.