• Korean Journal of Materials Research
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• v.8 no.12
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• pp.1158-1164
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• 1998

Aluminium sulfate solution was prepared by sulfuric acid treatment from gibbsite. Aluminium sulfate hydrate [$Al_2(SO_4)_3$ · $nH_2O$] was precipitated from aluminium sulfate solution by adding it into ethylalcohol. From XRD analysis as-prepared $Al_2(SO_4)_3$ · $nH_2O$ was confirmed to have mixed-crystalization water(n=18, 16, 12, 6). The average water of crystalization calculated from thermogravimetry(TG) was 14.7. Aluminium sulfate hydrate [$Al_2(SO_4)_3$ · $nH_2O$] was thermally decomposed and converted to $Al_2(SO_4)_3$ at $800^{\circ}C$, $\gamma-Al_2O_3$ at $900-1000^{\circ}C$, and $\alpha-Al_2O_3$ at $1200^{\circ}C$. Ni-doped $\gamma-Al_2O_3$, was synthesized from the slurry of as-prepared $\gamma-Al_2O_3$, with the ratio of [Ni]/[Al]=0.5. The reaction conditions of synthesis were determined as initial pH 9.0 and temperature $80^{\circ}C$ The basicity(pH) of slurry was controlled by using urea and $NH_4OH$ solution. Urea was also used for deposition-precipitation. For determining termination of reaction, the data acquisition was performed by oxidation reduction potential(ORP), conductivity and pH value in the process of reaction. Termination of the reaction was decided by observing the reaction steps and rapid decrease in conductivity. On the other hand, BET(Brunauer, Emmett and Teller) and thermal diffusity of Ni- doped $\gamma-Al_2O_3$, with various content of Ni were measured and compared. Thermal stability of Ni- doped $\gamma-Al_2O_3$ at $1250^{\circ}C$ was confirmed from BET and XRD analysis. The surface state of Ni-doped $\gamma-Al_2O_3$ was investigated by X-ray photoelectron spectroscopy(XPS). The binding energy at $Ni2P_{3/2}$ increased with increasing the formation of $NiAl_2O_4$ phase.

• Korean Journal of Microbiology
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• v.52 no.1
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• pp.98-109
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• 2016

The study was aimed to investigate the mixing ratio of kiwi and persimmon juices for the production of good quality wine by Saccharomyces cerevisiae Y28. Firstly, the optimum condition of rapidase treatment for the kiwi and persimmon juices was established, thereafter various mixing ratio (10:0, 9:1, 8:2, 7:3, 6:4, 5:5) of kiwi and persimmon was investigated regarding physiochemical properties and flavor compounds of wine. As the result, the optimum conditions were obtained as 0.3% rapidase for 1 h in kiwi and 0.3% rapidase for 3 h in persimmon. According to higher ration of persimmon, the pH of wines increased from 3.69 to 3.77, while the acidity of wines decreased from 2.07% to 1.51% at 14 days fermentation. The ranges of brix and reducing sugar in wines were decreased which ranges around 9.6 to 8.8 and 6.07 to 6.90 g/L, respectively, after fermentation. Major organic acid in wines were identified as tartaric acid, malic acid, and citric acid. A small amount of free sugar such as sucrose and glucose were detected in wines, but fructose was completely absent. The soluble phenolic contents were decreased that ranges around 1.00 to 1.25 g/L, in contrast, browning degree were increased ranges around 0.212 to 0.412 after fermentation. The major flavor components were identified as ethyl acetate and hydrazine, and 1,1-dimethyl. Importantly, phenylethyl alcohol was detected from the all wines that have a typical rose like flavor. But sensory test results and preference of kiwi-persimmon (7:3) mixing wine was better than the other wines.

• The Korean Journal of Food And Nutrition
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• v.29 no.3
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• pp.382-391
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• 2016

The purpose of this experiment was designed to investigate the effects of medicinal herbs (MH) extracts on dementia induced by trimethyltin chloride (TMT) in rats. Six-week-old male Sprague-Dawley rats were randomly divided into five groups; normal group (group 1), control group (group 2), MH extracts group (250, 500 mg/kg) (group 3, group 4) and positive control group (tacrine group, group 5). In the control group to induce dementia, a 2.5 mg/kg of TMT intraperitoneal injection was used for 14 days (1 per day) in the rats. In the MH extracts group 250 mg/kg and 500 mg/kg of MH extracts were medicated in an oral inoculation for 20 days (1 per day). After 30 minutes, a 2.5 mg/kg of TMT intraperitoneal injection, which causes dementia, was used for 14 days (1 per day). In the positive control group (Tacrine group) 10 mg/kg of Tacrine, the dementia treatment, was medicated in an oral inoculation. After 30 mintues, 1 mg/kg of TMT intraperitoneal injection, which causes dementia, was used for 14 days (1 per day). The present author observed the passive avoidance performance test, and memory ability test (Y maze test), the values of MDA, acetlycholinesterase (AchE) activity in the brain and antioxidant enzyme in serum. MH extracts significantly improved memory of AD model rats in the Y-maze test, and also significantly improved memory of AD model rats in the passive avoidance test. MH extracts significantly reduced AChE activity, and significantly increased the SOD level, but not catalase and MDA. From the results above, MH extracts is thought to be effective in the improvement of antioxidant enzymes and memory ability.

• Food Science of Animal Resources
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• v.23 no.3
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• pp.236-249
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• 2003

To investigate the effects of dietary conjugated linoleic acid 011 changes of physicochemical properties of pork. Twenty pigs were divided into 5 treatment groups and subjected to each experimental diet(0, 1.25% and 2.5% CLA for 2 weeks, 1.25% and 2.5% CLA for 4 weeks, as total fed diet before slaughtering(about 110 kg). Pork loin samples were aerobically packed and stored for 14 days at 4$^{\circ}C$. Samples were then analyzed for general compositions, physicochemical characteristics and sensory evaluation. pH value of CLA fed group pork was significantly increased than that of control group(p<0.05). Crude fat content of CLA treated group pork was significantly higher than the control pork(p<0.05), but there were no significant differences in crude protein, crude ash and total moisture contents between control and CLA treated groups. AU CLA fed group pork showed higher WHC value than control pork. Drip loss was significantly lower compared to those of control porks. No significant differences in lean meat and fat color(CIE L*, a*, b*) were observed between control and the CLA treated group porks. Meanwhile, CLA pork tended to be lower in content of total heme pigment compared to control pork. No remarkable differences were found in sensory properties(color and drip loss) among control and CLA diet-fed group porks. Marbling score and acceptability were significantly increased in CLA diet-fed pork compared to the control pork.

• Food Science of Animal Resources
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• v.24 no.3
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• pp.283-292
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• 2004

This study was conducted to investigate feeding effects of the high pressure boiled extracts (HPBE) of the Ogol chicken with herbs on glucose, hormones and immunological response (cytokine, specific antibody) of serum in the rat which fed either with normal feed (T$_1$), normal feed + herb HPBE (T$_2$), normal feed + Ogol chicken HPBE (T$_3$), normal feed + mixture of cross-bred Ogol chicken HPBE (T$_4$) hydrolyzed with Flavourzyme 0.1% for 35 days. During experimental period, there was a weak trend to have a higher glucose content for the T$_4$ group with 102.27${\pm}$5.95 mg/dL, but it was not significantly higher than other treatments. For insulin level, T$_1$ group showed numerically a slightly higher level with 6.79${\pm}$4.64 ${\mu}$IU/mL, but the difference was not significant in statistic term due likely to a large variation in comparison with other treatments. The treatments did not significantly alter testosterone level in rat plasma with 1.09, 1.46, 0.98, 1.13 ng/mL in T$_1$, T$_2$, T$_3$ and T$_4$, respectively. T$_4$ treatment increased the aldosterone level to a significantly (p<0.05) higher level (273.33 ng/dL) than other treatments. The extract treated rat showed a tendency in the cortisol level of lower levels than the control group, particularly, it was significantly (p<0.05) lower in T$_3$ group than other groups. T$_3$ and T$_4$ groups showed higher levels for interlukin-4 (IL-4) and anti-BSA IgG in immune cells and plasma. T$_2$, T$_3$ and T$_4$ treatments showed a slightly higher levels in v-interferon (INF-r) than the control, with a greater effect for T4 treatments. These results suggested that HPBE of the cross-bred Ogol chicken hydrolyzed with Flavourzyme increased immunological activity and decreased the concentration of cortisol and aldosterone hormones.

• Food Science of Animal Resources
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• v.32 no.1
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• pp.68-76
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• 2012

Olive oil and grape seed oil (10% of meat weight) were added to a package of beef loin. The package was then vacuum-sealed, and high pressure was applied (HP, 600 MPa) to investigate the effect of the penetration of vegetable oil into meat and safety and quality of the meat. Non-HP (0.1 MPa) without any oil treatment was considered as a control. The color $L^*$ and $b^*$-values of beef loin were higher and the $a^*$-value was lower than those of the control after HP at 600 MPa. The total aerobic bacterial number was 3 Log CFU/g in the control but no viable cell was detected in the beef with 600 MPa. All inoculated E. coli and L. monocytogenes were inactivated by HP. The beef loin with vegetable oil added without HP did not show any difference in fatty acid composition, but that treated by HP showed a higher oleic and linoleic acid content when olive oil and grape seed oil were added, respectively. The addition of olive oil inhibited lipid oxidation, and sensory evaluation revealed that there was no difference among treatments. The results indicate that the addition of vegetable oil followed by the application of HP enhances the safety of beef loin, changing the fatty acid composition in a health beneficial way. In addition, the use of olive oil can inhibit lipid oxidation induced by HP.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1038-1044
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• 1996

The salt-fermented anchovy sauce (AS) was packed in round No. 307-1 can, and thermally processed at $121.1^{\circ}C$ to obtain Fo values of 3, 5 and 10. The changes of food components and qualifies by thermal processing of sterilized AS (RAS) were examined. The compositions of AS were as followed; pH 6.81, VBN 394.7 mg/100g, total nitrogen 2,195.5 mg%, amino-nitrogen 1,010.5 mg%, and acidity 10.5 ml. Viable cell counts of AS on 0%, 5%, 20% NaCl-medium were $2.9{\times}10^3,\;9.1{\times}10^3$ and not detected, respectively. And viable cell counts of RAS were not detected. Acidity, total nitrogen and amino nitrogen contents of AS decreased slightly with the severeness of heat treatments, whereas pH and VBN content were increased. Total free amino acid contents of raw AS and RAS were 12,802.5 mg% and $11,212.6{\sim}12,105.4\;mg%$, and major amino acids were alanine, glutamic acid, leucine, isoleucine, valine and lysine. Also contents of IMP, hypoxanthine, TMAO and TMA in AS and RAS were 42.1 mg% and $35.5{\sim}40.9\;mg%$, 103.7 mg% and $103.1{\sim}105.5\;mg%$, 78.8 mg% and $58.2{\sim}71.6\;mg%$, 55.8 mg% and $58.9{\sim}68.5\;mg%$ respectively. And a little changes were observed in whole volatile components of AS with severeness of heat treatments by GC chromatogram patterns. Judging from the chemical and sensory evaluations, the Fo 3 heat treatment sample was not inferior to raw AS, and maintained good quality for 1 year storage.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.436-441
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• 1994

To investigate the lowering effects of in vitro enzymatic hydrolysis by the treatment of chymotrypsin, trypsin, pancreatin, or protease from Aspergillus oryzae on the antigenicity of whey protein isolate (WPI) against rabbit anti ${\alpha}-LA$ antiserum, competitive inhibition ELISA (cELISA) and passive cutaneous anaphylaxis (PCA) test using guinea pig were performed. The results of cELISA showed that the monovalent antigenicity of the whey protein hydrolysates (WPH) to the antiserum was decreased to $10^{-2.5}-10^{-5.5}$ and less by the hydrolysis. The monovalent antigenicity of the WPH hydrolyzed by trypsin, or protease from Asp. nryzae was much lowered by the pretreatment of heat denaturation. The antigenicity of the WPH hydrolyzed by chymotrypsin, trypsin, or pancreatin was much lowered by the pretreatment of pepsin. Especially, the antigenicity of TDP (trypic hydrolysate with pretreatment of heat and pepsin) was found almost to be removed. However, there was not consistency between degree of hydrolysis(DH) and the monovalent antigenicity of the WPH. By the heterologous PCA it was found that all of the PGPH lost the polyvalent antigenicity regardless of the pretreatments although WPI and ${\alpha}-LA$ had the positive high antigenicity. The results suggested that the peptides derived from ${\alpha}-LA$ in WPH could bind specific antibodies but they could not induce allergy. Therefore, it was elucidated that the allergenicity of ${\alpha}-LA$ in whey protein could be destroyed easily by the enzymatic hydrolysis.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.873-881
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• 2005

This study was conducted to improve the properties of frozen dough foods (buns and noodles etc.) on the quality deterioration with microwave oven cooking. Microwave is a useful cooking method, but it quickly takes moisture from food surface and makes lowering food quality abruptly. For improvement of these problems, mixing doughs with addition of various additives of 34 types manufactured respectively; starches, modified starches, gums and emulsifiers etc. Each mixing dough produced in sheet type $(30{\times}30{\times}1mm)$ and steamed them, was quickly froze at $-70^{\circ}C$ and packed with polyethylene. Packed samples kept at $-20^{\circ}C$ for 48 hours. After they were steam or microwave treatment packed or non-packed with polyethylene, studied for improvement effects of quality as sensory evaluation and selected 6 type additives; modified starches (TA, ST), gums (AR, GA) and emulsifiers (E, S1) as improvement agent. Because moisture loss from microwave oven cooking leads to quality deterioration of frozen dough foods, additive, such as including starches, modified starch, gums, and emusifiers were added to improve dough properties. Amylogram, scanning electron microscopy, textural analysis, and differential scanning calorimetry revealed addition of additives improved textural properties including surface-hardening of frozen dough foods compared to the control.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.898-904
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• 2005

Although Euonymus alatus (EA) has been used as traditional medicine for cancer treatment, exact substances involved in curing of the disease are not yet known. Free radical scavenging and reactive oxygen species (ROS) removal activities of aqueous extract components isolated from winged stem of EA in animal cell line were investigated. Aqueous extract of EA (AEEA) was fractionated by ultrafiltration. All fractions mainly consisted of polysaccharide (44.8%), protein (2.1%), small amounts of phenol compounds and organic acids. Antioxidant activity of AEEA increased depending on concentration fractions, as determined by 1,1-diphenyl-2-picrylhydrazyl method. ROS removal activity was visualized in Chinese hamster ovary cell line using laser scanning confocal microscope, and AEEA activity increased in order of F IV>F III>F I>F II. These results suggest AETA has bioactive carbohydrates with potentials as functional foods and antioxidants.