• 한국식품과학회지
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• 제38권4호
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• pp.488-494
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• 2006

두부 순물을 UF막으로 농축시켜 제조한 UF 분리농축분말의 일반성분 및 이들 분말을 식품에 첨가할 경우 반드시 고려해야 할 용해도, 유화력, 거품형성능에 대해 살펴보았다. 그 결과 일반 성분에 있어서, UF 분리농축분말의 수분함량과 탄수화물 함량은 순물과 큰 차이가 없었으며 단백질 함량은 순물분말보다 2배가량 높았으나 회분함량은 2배 낮았다. 유지흡착력을 비교 시 ISP>UF 농축분말>순물 순으로 높게 나타났으며 UF 분리농축 분말의 용해도가 ISP와 순물에 비해 높기 때문에 수분흡착력은 매우 미약하였다 UF 분리농축분말의 단백질의 용해도는 등전점 부근인 pH 4.0에서 가장 낮았으며 산성 또는 알칼리성으로 갈수록 증가하는 전형적인 단백질 용해도 곡선을 나타내었다. 유화력은 ISP와는 달리 pH에 따른 현화를 보이지 않으며 150-200 정도의 EAI 값을 나타내었고, 유화안전성은 pH 6.0 이하의 산성에서 더 높은 값을 나타내며 대체로 75-92%의 높은 유화안정성을 보였다. UF 분리농축분말의 거품형성능은 증류수 처리구간에서 ISP와는 달리 pH 4.0-6.0에서 가장 우수하였으며 NaCl 농도가 높을수록 약간 감소하는 경향을 나타내었고, 거품안정성을 측정한 결과 ISP에 비해 대두 단백질의 등전점인 pH 4.0 부근에서 5-7배 높은 거품안정성을 나타내었으나 pH 4.0을 제외한 모든 pH 구간에서 20분 안에 거품이 소멸되었다 UF 분리농축분말은 isoflavone 등 여러가지 기능적 성분을 함유하는 것으로 알려져 있을 뿐만 아니라 용해도, 유화력, 유화안정성, 거품형성능 등이 ISP보다 우수하여 식품가공에서 다양하게 활용될 수 있을 것으로 기대된다.

• 한국식품영양과학회지
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• 제24권4호
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• pp.619-624
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• 1995

Sesame protein concentrate(SPC) was prepared from defatted sesame flour(DSF) at several different pH(2.0, 7.0, 9.0, 11.0) for protein extraction. Some of their functional properties were determined in order to compare the effects of pH during preparation of concentrates. Compared with DSF, nitrogen solubility was markedly improved in all SPC, and SPC extracted at pH 11.0 showed the highest solubility at all pH leaves examined. Fatabsorption was increased in all SPC prepared, but water absorption was decreased as the extraction pH of protein increased. The emulsifying properteis and foaming properties of SPC were remarkably higher than DSF. As the extraction pH of protein was increased, the emulsion activity was also increased, but emulsion stability was decreased. SPC extracted at pH 7.0 showed the highest foaming capacity on the other hand, the highest foaming stability was shown in SPC extracted at pH 2.0. As the protein extraction pH increased, the viscosity of the protein solution was increased. SPC extracted at pH 11.0 showed highest viscosity at all protein concentrations tested.

• Bulletin of the Korean Chemical Society
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• 제17권10호
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• pp.925-929
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• 1996

Uranyl hydrolysis precipitates were obtained by increasing pH value of aqueous uranyl solution in the range of neutral to alkaline pH value and their phase transformation during the solubility experiment under various conditions has been examined. The precipitates formed in the hydrolysis reaction of uranyl ion had a layered structure such as a meta-schoepite phase, a schoepite structure, or a mixed phase of meta-schoepite and schoepite. Phase transformation between them was strongly dependent on the pH value at which the precipitate was formed. The distance between the layers in meta-schoepite or schoepite phase was ∼7.35 Å, and it was increased with the pH value at which the precipitate was synthesized as well as the pH values of the aqueous solution. The phase transformation from a meta-schoepite to schoepite was fast for the precipitates formed at low pH values, however, it was not the case for the precipitates formed at high pH values. A small difference of pH value in aqueous solution gave a great change on its solubilities near pH 9.7, because a layered structure of the precipitates became amorphous above that pH value. Greater solubility for the precipitate formed at higher pH value can be explained from the fact that the precipitates formed at low pH value had a better crystallinity and also that the precipitates formed at higher pH value has a slower rate of crystallization.

• 한국식품과학회지
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• 제22권3호
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• pp.350-356
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• 1990

참깨와 들깨 단백질을 알칼리에서 추출시킨 후 참깨는 pH6.0, 들깨는 pH4.0에서 침전시켜 분리 단백질을 제조하여 그들의 기능성 즉, 용해도, 유화성, 기포성, 유지 및 수분 흡착력 등을 pH와 염농도를 달리하여 측정하였다. 단백질 용해도는 참깨 단백질이 pH6.0에서, 들깨와 대두 단백질은 pH4.0에서 가장 낮아 등전점을 보이었고, pH2.0과 pH8.0 이상에서는 크게 증가하였다. 0.1M NaCl 첨가시에는 참깨 단백질과 들깨 단백질의 경우 전 pH 범위에서 단백질 용해도가 증가하였다. 유화력은 각 시료 단백질의 등전점 부근에서 가장 낮았으며 0.1M NaCl 첨가시에는 모든 시료들의 유화력이 증가되었으나 0.5M NaCl 농도에서는 오히려 감소되는 경향이었다. 유화안정성은 유화력과 비슷한 크기로 나타나, $80^{\circ}C$에서 30분 가열에서도 이들 단백질이 열에 안정함을 보이었다. 기포 형성력은 참깨와 들깨 단백질이 대두 단백질에 비해 현저히 낮았으며, 0.1M NaCl과 0.5M NaCl 첨가시에는 모두 그 값이 증가되는 경향을 보이었다. 기포 안정성은 대두 단백질이 10분 이내에 크게 감소된 반면 참깨와 들깨 단백질은 30분까지 완만하게 감소하였다. 유지 흡착력은 들깨 단백질이 가장 높은 값을 보였고, 수분 흡착력은 시료간에 차이가 없었다.

• 한국식품영양학회지
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• 제9권3호
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• pp.319-324
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• 1996

The functional properties of protein recovered from red crab (Chitinonecetes opiiie) processing in water (RCP) were examined and compared with those of soybean protein isolate at pH 2~10 in water and NaCl solu5ion. The solubilities of RCP and SPI were miniumu at pH 4, the isoelectric point and increased significantly at lower or higher than pH 4. Solubilities in NaCl solution for both proteins decreased with incr NaCl concentration increase at all pH ranges. Emulsion capacity for both proteins was also minimum at pH 4 and increased as protein concentration increased from 2 to 6%. Emulsion capacity of RCP was higher than these of SPI at pH 6∼10 and all protein concentrations. Emulsion stability showed a similar trend to that of emulsion capacity. RCP had higher oft absorption capacity and lower water absorption capacity than SPI.

• Nuclear Engineering and Technology
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• 제42권5호
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• pp.552-561
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• 2010

This study investigates the solubility of neptunium (Np) in the deep natural groundwater of the Korea Atomic Energy Research Institute Underground Research Tunnel (KURT). According to a Pourbaix diagram (pH-$E_h$ diagram) that was calculated using the geochemical modeling program PHREEQC 2.0, the redox potential and the carbonate ion concentration both control the solubility of neptunium. The carbonate effect becomes pronounced when the total carbonate concentration is higher than $1.5\;{\times}\;10^{-2}$ M at $E_h$ = -200 mV and the pH value is 10. Given the assumption that the solubility-limiting stable solid phase is $Np(OH)_4(am)$ under the reducing condition relevant to KURT, the soluble neptunium concentrations were in the range of $1\;{\times}\;10^{-9}$ M to $3\;{\times}\;10^{-9}$ M under natural groundwater conditions. However, the solubility of neptunium, which was calculated with the formation constants of neptunium complexes selected in an OECD-NEA TDB review, strongly deviates from the value measured in natural groundwater. Thus, it is highly recommended that a prediction of neptunium solubility is based on the formation constants of ternary Np(IV) hydroxo-carbonato complexes, even though the presence of those complexes is deficient in terms of the characterization of neptunium species. Based on a comparison of the measurements and calculations of geochemical modeling, the formation constants for the "upper limit" of the Np(IV) hydroxo-carbonato complexes, namely $Np(OH)_y(CO_3)_z^{4-y-2z}$, were appraised as follows: log $K^{\circ}_{122}\;=\;-3.0{\pm}0.5$ for $Np(OH)_2(CO_3)_2^{2-}$, log $K^{\circ}_{131}\;=\;-5.0{\pm}0.5$ for $Np(OH)_3(CO_3)^-$, and log $K^{\circ}_{141}\;=\;-6.0{\pm}0.5$ for $Np(OH)_4(CO_3)^{2-}$.

• 한국자원식물학회지
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• 제11권3호
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• pp.272-278
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• 1998

This study was carried out to investigate the functional properties such as nitrogen solubility, emulsifying property , foaming capapcity , water and oil absorption of Camellia (Camellia japonica .) seed protein isolate in condition of distilled water and 0.5M NaCl solution at pH 2.0∼10.0. Nitrogen solubility of Camellia protein isolate in distilled water showed the minimum value at pH 4.0 and increased at pH lower or higher than the isoelectric point(pH 4.0). It was 90.0 %at pH 10.0 Nitrogen solubility of 0.5M NaCl solution showed a similar pattern with that of distrille dwater but was higher than that of distilled water except pH 2.0 and pH 10.0. Emulsifying activity of Camellia seed protein islate showed the minimum value at pH 4.0, but was higher at ether value of pH. Emulsifying stability of protein isolate was stable by heat treatment for 30min, at 80℃ and increased in 0.5M NaCl solution more than that of distille dwater. Foaming capacity of Camellia seed protein isolate in distill3ed water showed the minimum value near the isoelectric point, While it changed little at other values of pH. Foaming stability slowly decreased as, but didn't make a significant difference as time was delayed . Oil absorption was 1.4ml per a sample of 1g and water absorption was 0.9ml per a sample of 1g. The former was higher than the latter . The content of total amino acid of Camellia protein isolate was 43.67% and the major total amino acid of Camellia protein isolate was 43.67% and the major total amino acid was in the order of glutamic acid , arginine, aspartic acid, and leucine.

• Biomolecules & Therapeutics
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• 제1권1호
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• pp.103-108
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• 1993

The synthesis and physicochemical properties of a novel cephalosporin, DWC-751 are described. DWC -751, (6R , 7R)-7-[ (Z)-2-(2-aminothiazol-4-yl)-2- methoxyiminoacetamido]-3-[(1-methylbenzotriazol-3-ium) methyl]-ceph-3-em-4-carboxylate monosulfate($IV_{\alpha}$) was conveniently obtained by the conversion of compound (IV) into the crystalline monosulfate. Adjusting pH 4.8-5.2 in aqeous solution of the crude crystalline, compound(IV) in the form of a crystalline pentahydrate was prepared with a high degree of purity. The influence of the various organic and inorganic acids on the solubility of compoud(IV) and its salts, was examined. Particularly, the solubility of DWC-751 was 92 mg/mι at pH 1.7 and 233 mg/mι at pH 3.0. DWC-751 showed a broad antimicrobial spectrum against gram-positive and negative bacteria.

• 대한가정학회지
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• 제28권4호
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• pp.41-50
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• 1990

Soy protein was isolated from Korean soy bean 'Chang ryub' and chemically modified with succinic anhydride. Functionality of the soy protein isolate(SPI), succinylated SPI(SPPI), and PP590(commercial) at various pH were investigated. The mechanical and sensory properties of soy bean curds made from several mixing ratio of succinylated soy bean milk were observed. The solubility of SPI significantly increased with succinylation. The solubility of PP590 was lower than that of SSPI. The solubility of SPPI increased significantly in 0.03M CaCl2 solution. The emulsifying activity of SSPI increased. On the range of pH above pI the emulsifying activity of PP590 was higher than that of SPI. There was no difference in emulsion stability among the groups. The foam expansion capacity of SPPI increased at higher pH than pI but the foam stability decreased significantly above pH 9. Mechanical texture profile analysis revealed the modified soy bean curds had the lower hardniss, chewiness and cohesiveness with increased modification. The mechanical characteristics of modified soy bean curds revealed generalized Maxwell Model of 7-elements or 5-elements. In sensory evaluation, the hardness, the springiness and acceptability of modified soy bean curds were lower significantly than those of control soy bean curd.

• Applied Biological Chemistry
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• 제41권1호
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• pp.23-30
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• 1998

B. thuringiensis에서 분리된 cryIB, truncated cryIB$[cryIB({\alpha})]$, cryIA(b), 및 cytA 유전자를 E. coli-Bacillus의 shuttle vector인 pBES에 cloning하여 이 유전자의 동종 혹은 이종발현과 이들 형질전환된 균주에서 생성되는 살충성 결정 단백질의 형태와 특성을 조사하였다. E. coli와 Bacillus의 형질전환은 electroporation으로 이루어졌으며, 효과적인 형질전환을 위한 field strength와 resistance는 E. coli의 경우 11.0 kV/cm와 129 ohms였고, Bacillus의 경우에는 4.5 kV/cm와 48 ohms였다. E. coli나 Bacillus에서 형성되는 살충성 결정 단백질의 전자현미경적인 형태는 원래의 숙주에서 형성된 것과 동일하여 CryIB와 CryIA(b)는 bipyramid 형이고, CytA는 부정형이었으며, 크기는 E. coli에서 형성된 것이 Bacillus에서 형성된 것 보다 작았다. Alkaline pH에서의 살충성 결정 단백질의 용해도는 E. coli의 경우 pH의 증가에 따라 점진적으로 증가되었으나, Bacillus의 경우에는 pH 9 까지는 점진적으로 증가하다가 pH 9 이상에서는 큰 폭으로 증가하여 E. coli의 경우보다 2배 이상의 차이를 보였다.