• Polymer(Korea)
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• v.24 no.6
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• pp.737-743
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• 2000

Polyquinonediimines (PQDI) which have stable structure on heat and contains mono-azobenzene in the side chain were synthesized by means of condensation polymerization under TiCl$_4$. The synthesized monomers and polymers were identified by FT-IR, $^1$H-NMR, and elementary analysis. Especially, PQDI was comfirmed by the double-bonding peak of >C=N appeared near 1625 $cm^{-1}$ / by means of FT-IR spectrum. PQDI containing mono-azobenzene group in both side chains wat not soluble in non-polar solvents at all but partially soluble in the polar solvents having small dielectric constant, and dissolved in the strong acid such as sulfuric acid and $CH_3$SO$_3$H. Molecular weight distribution of PQDI measured by GPC showed 1.74. It was confirmed through X-ray diffraction analysis that the polymer was partially crystalline at the low angle region, but amorphous after heat treatment at 1$25^{\circ}C$. The glass transition temperature (T$_{g}$ ) of synthesized polymer was measured as 1$25^{\circ}C$ by differential scanning calorimetry. The SHG value for $\chi$$^{(2)}$ after poling at 1$25^{\circ}C$ was 8.6 pm/V (λ=1.542 ${\mu}{\textrm}{m}$). The SHG value slowly decreased with time from the start but appeared temporal stability after 100 hours.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.586-592
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• 1999

The objective of this study was to investigate the fundamental characteristics of proteins effecting on Korean wheat flour quality. Mixing properties and protein contents of Eunpa, Allgreu, and Woori showed soft wheat characteristics. Tapdong had strong dough stability and high protein content like hard wheat flour. However, even though Greu had a high protein content, the dough strength was very weak like soft wheat flour. No major difference was observed in protein solubility with water, 0.1N NaCl, 70% ethyl alcohol, 0.1 N acetic acid solution and in sulfur and disulfide contents between Korean wheat flours and imported flours. However, DNS (Dark Norther Spring) had more contents of acid insoluble and SDS insoluble proteins compared with Korean wheat varieties. PAGE pattern of Tapdong was very similar to imported wheat flours at the high molecular weight regions and characteristic high molecular weight glutenin subunits were observed over 116 kD protein molecular weight region from 4 Korean wheat flours such as Eunpa, Woori, Allgreu, and Greu.

• Membrane Journal
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• v.25 no.3
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• pp.231-238
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• 2015

Co-polyimide membranes were prepared by two-step polymerization using semi-alicyclic 5-(2,5-dioxotetrahydrofuryl)-3-methyl-cyclohexene-1,2-dicarboxylic anhydride (DOCDA) with five diamines such as 2,5-dimethyl-1,4-phenylene diamine (2M), 2,4,6-trimethyl-1,3-phenylene diamine (3M), 1,5-naphthalene diamine (NDA), 4,4-diaminodiphenyl methane (MDA), 4,4'-diaminodiphenyl ether (ODA). Synthesized co-polyimides were characterized by FT-IR, viscosity, solubility, DSC, TGA and gas permeation properties, compared with 6FDA-based co-polyimides. All co-polyimides had the intrinsic viscosity of 0.32~0.58 and excellent solubility in various solvents. DOCDA-based co-polyimides had thermal stability over $400^{\circ}C$ although those were lower than 6FDA-based co-polyimides. Gas permeabilities of the copolyimide membranes were measured for $CO_2$ and $CH_4$ at room temperature and presented the trade-off relationship.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.110-117
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• 1998

A packed-bed reactor with immobilized transglucosidase (TG) was operated to test the possibility of continuous production of isomaltooligosaccharides (IMO) and the effect of concentration and feed rate of substrate solution on the production pattern as well as operational stability The pattern of formation of IMO was the same to the one of soluble TG. The concentrations of glucose and isomaltose produced by the packed-bed reactor were gradually decreased as the flow rates were increased regardless of the concentrations and kinds of maltose solution as substrate. Isomaltotriose showed the same tendency except 10% maltose solution. But the concentration of panose was increased and then decreased as the flow rates were increased. The maximum yield of IMO was 52.1% when 10% (w/v) solution was fed to the reactor at 2 mL./min feed rate. When each 20% and 30% (w/v) solution was respectively used at $0.5{\sim}1.0\;mL/min$, the maximum yield were $39.0{\sim}38.0%\;and\;12.1{\sim}14.2%$. The maximum yield was 36.3% at $0.5{\sim}1.0\;mL/min$ when a commercial maltose product containing 20% maltose was used. The reactor was stably operated at $55^{\circ}C$. 85% and 65% of initial activity was maintained for 144 hours and 288 hours of operation, respectively. A reactor analysis strongly an immobilized TG system could apply to continuous production of IMO.

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.547-552
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• 1988

Aminoacylase immobilized on chitosan was applied for optical resolution of DL-amino acids. Optimun pH's for hydrolysis of N-ac DL Met, N-ac DL Try and N-ac DL Phe by immobilized aminoacylase were 8.0, 7.0, and 7.5, respectively. The pH stability of immobilized aminoacylase was less than that of soluble enzyme, while there was no difference in thermostability between immibilized and soluble enzymes. The reaction rate of immobilized enzyme was maximum, when concentrations of N-ac DL Met, N-ac DL Try and N-ac DL Phe were 0.05, 0.03 and 0.05M, respectively. Continuous resolution of M/20 N-ac DL amino acids with immobilized aminoacylase packed in a column resulted in 100% hydrolysis upto space velocity $2.0\;at\;45^{\circ}C$, and the half-life of the column at space velocity 5.0 was about 25 days. The yield of L-Met, L-Try and L-Phe recovered from 2 liter of column effluent were 57%, 52% and 52%, respectively.

• Korean Chemical Engineering Research
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• v.43 no.2
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• pp.305-312
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• 2005

Poly(urethane-imide)s were prepared by reaction between crosslinkable endgroup containing soluble polyimide (PI) by chemical imidization and acrylate end-capped polyurethane (PU). Poly (amic acid) was prepared from 2,2'-bis(3,4-dicarboxyphenyl) hexafluoropropane dianhydride (6FDA) and 4,4'-oxydianiline (ODA) and then end-capped with maleic anhydride (MA). The PU prepolymers were prepared by the reaction of polycaprolactone diol, tolylene 2,4-diisocyanate and end-capped with hydroxyl ethyl acrylate. The effect of PU content on the residual stress behavior, morphology and thermal property was studied. The poly(urethane-imide)s were characterized by thin film stress analyzer (TFSA), XRD, TGA and DMTA. Low residual stress and slope in cooling curve were achieved by higher PU content. Compared to typical polyurethane, these polymers exhibited better thermal stability due to the presence of the imide groups. Finally the residual stress of poly(urethane-imide)s was strongly affected by the morphological structure.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.30 no.3 s.47
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• pp.409-414
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• 2004

Kojic acid is well known for its anti-pigmentation effect with tyrosinase inhibition activity. However, kojic acid is a unstable compound. In order to improve stability, kojic acid derivative, kojic acid $6-O-2',3',4',6'-tetraacetyl-{\beta}-D-glucopy-ranoside\;(KTGP)$, was synthesized with $O-pentaacetyl-{\beta}-D-glucose$ through the regio- and stereo-selective glycosylation of 6-OH group of kojic acid. High yield $(80\%)$ was obtained by the use of Lewis acid and organic base in nonpolar solvent. Hydrolysis of KTGP with the aid of sodium methoxide in methanol afforded kojic acid $6-O-{\beta}-D-glucopyranoside$ (KGP), which was confirmed by $^1H-NMR\;and\;^{13}C-NMR$ KGP is freely soluble in water and soluble in methanol and ethanol. Inhibition activity of KGP for tyrosinase was investigated by measuring the activity of mushroom tyrosinase compared with those of ascorbic acid, kojic acid, and arbutin. The free radical-scavenger activity was determined by the 1,1-diphenyl- 2-picrylhydrazyl (DPPH) assay. In toxicity assay, KGP was much less toxic than kojic acid and arbutin, Therefore, glycosylation of kojic acid may be useful for the development of stable kojic acid derivatives.

• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.228-234
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• 1984

A partial hydrolysis of soybean protein isolate was carried out by using pepsin and trypsin. The degree of hydrolysis was evaluated by chemical analysis, viscometric measurements and gel electrophoresis. The functional properties of the hydrolyzates such as flow behavior, emulsion properties and foaming properties were evaluated. A selective hydrolysis of 11S protein fraction by pepsin was observed from the SDS-PAG electrophoresis. The changes in the molecular weight distribution by different conditions of enzyme hydrolysis were evaluated. The changes in the intrinsic viscosity of the protein hydrolylate by reaction time were highly correlated to the contents of TCA soluble protein and 0.03 M $CaCl_2$ soluble nitrogen. The degree of hydrolysis ($DH_{TCA}$, $DH_{Ca}$) were used to evaluate the effect of enzyme treatment on the functional properties of the hydrolyzate. The apparent viscosity and emulsion capacity and stability of the protein solution decreased as DH increased, while the foaming capacity increased linearly with the increasing DH.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.11
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• pp.1366-1372
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• 2017

This study compared the physicochemical quality characteristics of the Omija beverage for 36 weeks (9 months) depending on the storage container and storage temperature. From 3 weeks of storage, the optical density showed a significant difference according to the storage container, and the soluble solid contents showed a significant difference according to the storage container, storage temperature, and storage container${\times}$temperature. The total polyphenol and total acidity decreased slightly in the late storage period at all transparent and brown bottle treatments but the pH increased slightly. Generally, changes in the quality characteristics of Omija beverage at $4^{\circ}C$ storage were less than that at $20^{\circ}C$ and $36^{\circ}C$ storage. Correlation analysis of each factors, optical density, soluble solid content, total polyphenol, pH, and total acidity showed a positive correlation with each item according to the storage period. The storage period, particularly the transparent bottle treatment, appeared to have a significant impact on reducing the optical density. A few quality changes were observed after the brown bottle treatment for 36 weeks. In addition the stability according to the storage temperature was confirmed in each treatment. The brown bottle treatment is effective in maintaining the quality of Omija beverage for 36 weeks.

• Applied Chemistry for Engineering
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• v.21 no.1
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• pp.93-97
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• 2010

Polyaniline doped with ionic liquid (1,3-dimethylimidazolium methylsulfate, I-DMS) soluble in polar solvents (NMP, DMSO, DMF, m-cresol etc.) were synthesized by nucleophilic addition. Solubilities of PAN/I-DMS powder in polar solvents were observed in the range of 3~6 wt%/vol., respectively. The electrical conductivities of PAN/I-DMS films appeared in the range of $10^{-2}{\sim}7S/cm$. Polyaniline doped with I-DMS (PAN/I-DMS) showed improved thermal stability and conductivity compared to that of HCl doped polyaniline (PAN/HCl) and dimethylsulfate (DMS) doped polyaniline (PAN/DMS) upon heat treatment at $160^{\circ}C$. These improved conductivity and solubility in organic polar solvents was explained with the interactions between the polar sulfonate group and polar solvents.