• 한국축산식품학회지
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• 제40권6호
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• pp.946-956
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• 2020

To identify the effect of sodium-alternative curing salts on the quality properties of salami through the ripening process, four salami treatments were prepared with different curing salts, T1 (-control, NaCl 1.9%), T2 (+control, NaCl 1.9%+NaNO₂ 0.01%), T3 (KCl 1.9%+NaNO₂ 0.01%), and T4 (MgCl₂ 1.9%+NaNO₂ 0.01%), under 40 days ripening conditions. Sodium-alternative salts (T3 or T4) showed characteristically different quality traits compared with T2. Especially, T3 had lower pH, water activity, volatile basic nitrogen, and lipid oxidation after 20 days of ripening period, compare with T2 or T4 (p<0.05). Sodium nitrite had critical impact on increased a* values, and T3 showed higher a* values compared with T2 or T4 (p<0.05). Sodium nitrite reduced initial growth of coliforms but sodium-alternative salts did not affect microbial growth patterns. T2-T4 containing sodium nitrite had higher content of umami nucleotide flavor compounds compared with T1, regardless of the chlorine salt species. The combined use of sodium-alternative curing salts and minimal sodium nitrite was found to be an applicable strategy on development of low sodium salami without a trade-off of the product quality.

• 한국식품위생안전성학회지
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• 제26권3호
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• pp.222-226
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• 2011

본 연구는 세포 내 기생세균인 S. typhimurium의 세포 내 대사과정에서 중요한 역할을 하는 respiratory nitrate reductase의 활성 및 활성 억제 물질인 sodium chlorate, sodium azide, 그리고 sodium cyanide으로 조성된 복합조성물을 이용하여 RAW 264.7 세포에 감염 된 S. typhimurium의 증식억제 효과와, S. typhimurium 감염 마우스에 대한 치료효과를 평 가하기 위하여 수행되었다. 복합조성물을 이용하여 RAW 264.7 세포 감염 S. typhimurium에 대한 증식억제 효과 확인시험을 수행한 결과, 세포 배양 24시간에 대조군과 비교하여 90% 이상의 S. typhimurium의 증식이 억제되었다. 또한, S. typhimurium을 감염시킨 마우스에 복합조성물을 투여한 결과, 70%의 높은 생존율을 보였다. 따라서 본 연구의 결과로부터, sodium chlorate, sodium azide, sodium cyanide로 조성된 복합조성물을 S. tyhimurium에 감염된 마우스에 투여할 경우 S. typhimurium의 증식을 억제하여 감염증상을 치료할 수 있을 것으로 기대된다.

• 생물환경조절학회지
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• 제11권3호
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• pp.121-126
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• 2002

본 연구는 토양에의 고농도 Na 및 Cl 염류처리가 토마토의 생육과 무기성분 흡수, 광합성 속도 및 수분 포텐셜에 미치는 효과를 검토코자 수행되었다. 초장, 생체중, 건물중 등 생육은 대조구에 비해 모든 염 처리구에서 억제되었으나, 토양의 pH와 EC와는 관계가 없었다. 토마토의 생육억제 효과는 Na계열에서는 Cl, SO$_4$, CO$_3$, PO$_4$, NO$_3$ 순으로, 그리고 Cl 계열에서는 Na, K, Mg, NH$_4$, Ca순으로 컸으며, Na 계열이 Cl 계열보다 컸다. 토마토의 수량은 대조구보다 모든 염 처리구에서 30%~10%적었으며,특히 NaCl처리구에서 더욱 적었다. 엽록소 함량, 광합성 속도, 기공전도도는 대조구에 비해 염 처리구에서 낮았다. 무기양분 함량은 대조구보다 모든 염류에서 낮았다. N 함량은 NaNO$_3$, NH$_4$Cl 및 대조구가 11% 내외로 가장 높았으나 Na 계열에서는 NaCl 및 NaHCO$_3$ 처리구가, Cl 계열에서는 KCI 처리구가 5.5~6.0% 내외로 낮았다. K 함량은 Cl 계열보다 Na 계열이 적었으며, 특히 NaCl과 $Na_2$SO$_4$ 처리구에서 더욱 낮았다. Mg 및 Ca 함량은 대조구보다 낮았으며, NaCl과 KCl 처리에서 매우 낮아 Na 및 K 이온과 상당한 길항관계를 보였다 전반적으로 각 이온의 흡수는 KCl및 NaCl처리구에서 가장 낮은 경향이었다.

• Preventive Nutrition and Food Science
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• 제16권2호
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• pp.157-164
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• 2011

The influence of sodium salts and chlorides at various concentrations (0.05, 0.10, 0.50, and 1.00%) on the reheating behavior of retrograded rice starch and cooked rice was investigated. The degree of gelatinization of the all retrograded rice starch gels and the cooked rice containing sodium salts and chlorides increased after reheating compared to the starches without salt. Gelatinization also showed an increasing trend as the concentration of sodium salts and chlorides increased. The increase of gelatinization after reheating the samples containing sodium salts and chlorides was greater than 38.0%. The reheated retrograded rice starch and cooked rice containing $Na_3PO_4$ showed the lowest set back value and retrogradation rate constant. Among all the samples, the cooked sample containing $Na_3PO_4$ showed the highest increment of gelatinization after reheating. Also, this same sample showed the lowest retrogradation degree.

• 식품과학과 산업
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• 제49권2호
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• pp.18-24
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• 2016

Sodium chloride (NaCl) is a very important as one of major food ingredients in food industries. Recently, as the potential risk of adult diseases such as hypertension by overingestion of sodium, health authorities of many countries are executing policies for the reduction of sodium to suppress the overingestion of sodium by intake of NaCl. As general ways, the replacement of NaCl with either alternative salts, such as solar salts and minerals, for examples calcium, magnesium, potassium, lactic acid, and so on, and the addition of flavor enhancers were used to reduce the contents of sodium in foods. Recently, controls of particle size of sodium chloride or release point are emerging as new salt-manufacturing technologies for the sodium reduction. Upon reducing NaCl in foods it is important to develop practically adaptable technologies on the basis of the consideration of the unique functions of NaCl in foods, in particular effects on rheological characters, function as a humectant, shorten shelf life time, and so on.

• Applied Biological Chemistry
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• 제9권
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• pp.105-109
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• 1968

1. Bacillus subtilis var. M-181이 생산(生産)한 amylase에 내열제(耐熱劑)를 첨가(添加)하지 않았을 때의 작용(作俑) 최적온도(最適溫度)는 $50^{\circ}C$였으며 $75^{\circ}C$로 10분(分)간 가열(加熱) 했을 때는 완전(完全)히 실활(失活)되었다. 2. 내열제(耐熱劑)로서 sodium 염(鹽)은 그 종류(種類)에 따라 영향(影響)이 각각(各各) 다르며 유기염(有機鹽)으로서 monosodium glutamate, sodium acetate, sodium propionate 등(等)의 효과가 현저(顯著)하였다. 3. Sodium sulfate 는 효소액(酵素液) 1 ml$(D_{30'}^{40^{\circ}}\;1250/ml)$에 10mg 첨가(添加)했을 때를 정점(頂點)으로 하여 약간(若干)의 효과를 나타내었으며 그 이상(以上)의 농도(濃度)에서는 점차(漸次) 내열효과가 저하(低下) 되었으나 400mg 이상(以上)의 농도(濃度)에서는 다시 내열성(耐熱性)이 증대(增大)되었다. 4. Sodium acetate와 calcium acetate가 공존(共存)할때는 상승적(相乘的) 효과가 인정(認定)되었으나 음(陰) ion으로서 $Cl^{-}$의 공존효과는 인정(認定)하기 어려웠다.

• 약학회지
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• 제38권1호
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• pp.67-77
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• 1994

In order to investigate the feasibility of transmucosal delivery of the model peptide, LHRH, metabolism of LHRH and inhibition effect of medium chain fatty acid salts were studied in rabbit mucosal homogenate. LHRH incubated in homogenates of rectal(RE), nasal(NA) and vaginal(VA) mucosa were assayed by HPLC. Five to six degradation products of LHRH were deterted and the degradation of LHRH$(500\;{\mu}g/ml)$ followed the first order kinetics. The main degradation products were found as $LHRH^{1-5}(M-I)$, $LHRH^{1-3}(M-II)$ and $LHRH^{1-6}(M-III)$ by the method of amino acid analysis. The half-lives of LHRH in the mucosal homogenates were found to be less than 20 min at protein concentration of 2.5 mg/ml with the order of VA>NA>RE mucosal homogenate. Medium chain fatty acid salts such as sodium caprylate $(C_8)$, sodium caprate $(C_{10})$ and sodium laurate $(C_{12})$ at the concentration of $0.5%{\sim}1.0%$ inhibit the proteolysis of LHRH significantly. The addition of sodium laurate(0.5%) into the NA and VA mucosal homogenates protected LHRH completely from the degradation.

• Nuclear Engineering and Technology
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• 제53권12호
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• pp.3952-3965
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• 2021

In this study, volcanic ash was used as raw material to prepare waste forms with different silicon/aluminum (Si/Al) molar ratios to immobilize sodium-salt waste (SSW) containing simulated ¹³⁷Cs. Effects of Si/Al molar ratios (3:1 and 2:1) and sodium salts on sintering behavior of waste forms and immobilization mechanism of Cs⁺ were investigated. Results indicated that the main mineral phase of sintered waste-form matrixes was albite, and the formation of major phases was found to depend on Si/Al molar ratios. Si/Al molar ratio of 2 was favorable for the formation of pollucite, and the formation and crystallization of mineral phases were also decided based on physicochemical characteristics of sodium salts. Furthermore, product consistency test results indicated that the immobilization of Cs⁺ was related to Si/Al molar ratio, types of sodium salts, and glassy phase. Waste forms with Si/Al molar ratio of 2 exhibited better ability to immobilize Cs⁺, whereas the influence of sodium salts and glassy phases on the immobilization of SSW showed more complicated relationship. In waste forms with Si/Al molar ratio of 2, Cs⁺ leaching concentrations of samples containing Na₂B₄O₇·10H₂O and NaOH were low. Na₂B₄O₇·10H₂O easily transformed into liquid phase during sintering to consequently achieve low temperature liquid-phase sintering, which is beneficial to avoid the volatilization of Cs⁺ at high temperature. Results clearly reveal that waste forms with Si/Al molar ratio of 2 and containing Na₂B₄O₇·10H₂O show excellent immobilization of Cs⁺.

• 한국세라믹학회지
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• 제25권5호
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• pp.449-454
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• 1988

The effects of salts which was used as a catalysis in formation of $\alpha$-calciumusulfate hemihydrate from dicalcium sulfate hydrate were investigated on the hydration of $\alpha$-calciumsulfate hemihydrate. The hydration of $\alpha$-calciumsulfate hemihydrate was studied by the measurements of crystalline water, heat evolution. Also the hydrates were analyzed by XRD, DSC and SEM. The promotive effect each salts on the hydration was as follows: NaCl>NH4Cl>NaNO3>NH4NO3, and the hydration rate was accelerated with concentration of salts. The effect of Al2(SO4)3 and potassium sodium tartrate on the hydration was slmilar to water, whereas sodium succinate and gelatin retarded the hydration in comparision with water. These salts affected the hydration time but total heat evoution was similar.

• 한국식품영양과학회지
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• 제32권8호
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• pp.1233-1238
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• 2003

Chloride염 및 유기산 칼슘염을 농도별로 첨가하여 배양할 때 6종의 식중독 미생물에 대한 증식 억제 효과를 Bioscreen C(600 nm)를 이 용하여 시험 하였다. E. cereus는 sodium chloride 7% 또는 potassium chloride 9% 처리시 증식이 관찰되지 않았다. Calcium chloride는 3% 농도에서 E. coli O157:H7과 S. aureus의 증식이 관찰되지 않았다. Magnesium chloride는 5% 농도에서 B. cereus, S. Typhimurium 및 S.aureus의 증식을 억제하였다. 유기산 칼슘염의 식중독 미생물에 대한 증식 억제 효과는 calcium propionate>calcium acetate>calcium lactate 순으로 나타났다. S. Typhimurium은 calcium chloride 단독 처리 할 때는 5% 이상 농도에서 증식이 관찰되지 않았으나, calcium chloride 3%와 젖산 0.01%를 병용할 때 같은 효과가 나타나 단독 사용할 때 보다 병용에 따른 상승효과가 큰 것으로 나타났다.