제1세대 니켈계 단결정 초합금인 CMSX 6를 사용하여 셀렉타법으로 진공 정밀주조하여 단결정을 제작하였다. 주형온도 약 1500˚C, 주입온도 약 1630˚C와 용탕 주입 직후 주형을 2.5mm/분 속도로 하강시켜 단결정을 성장시켰다. 단결정 주조조직에서 기지와 공정조직은 γ' 석출물(Ni3(Al, Ti)) 모양과 크기에 따라 각각 모두 두영역으로 구분되었으며, 공정조직의 Ti함랗은 기지보다 높았다. 즉, EPMA 및 CBED 분석 등으로 γ' 석출물을 분석한 결과, 기지내의 γ'은 크기가 0.5~0.7μm 이하이며 화학조성상 Ni3Al에 가까웠으며 격자구조도 Ll2를 나타내었다. 반면에 공정조직에 가까울수록 γ' 크기는 1.0μm보다 컸으며, 모양도 판상형의 거대한 모양으로 바뀌었다. 화학조성 또한 Ni3Ti에 가까웠으며 격자구조도 D O24를 나타내었으므로 수지상과 공정조직의 γ' 석출물은 화학조성 및 격자구조가 상이함을 알 수 있었다.

가스터빈용 단결정 주조 블레이드는 기포 및 Freckle등과 같은 주조결함이 없어야 하며, 수지상, γ'크기와 모양에 따라 화학조성이 다르며, 기지와 공정조직을 각각 2영역 및 3영역으로 분류할 수 있었다. 또한, Ti는 첨가원소호서 조직제어에 매우 중요한 역할을 하였다.

본 연구는 잠재적인 생균제제 Lactobacillus plantarum P1201에 의한 유색 소립콩 분말 두유의 젖산발효 중 이화학적 특성, 총 페놀릭스와 이소플라본 함량 및 항산화 활성(DPPH와 ABTS 라디칼 소거활성 및 FRAP 환원력) 변화를 연구하였다. 콩 분말 두유의 발효 중 pH는 감소하였으나, 산도, 생균수 및 β-glucosidase 활성은 증가하였다. 총 이소플라본 함량은 풍산나물콩이 다른 유색 소립콩보다 함량이 높았다. 발효과정에서 배당체 이소플라본인 daidzin과 genistin 함량은 감소하였고 이에 상응하여 비배당체 이소플라본인 daidzein과 genistein 함량은 급격히 증가하였다. 특히, 발효 60시간 후 발효된 풍산나물콩 분말 두유의 daidzein과 genistein 함량은 87.37 μg/g and 51.29 μg/g으로 다른 시료들보다 함량이 가장 높았다. 총 페놀릭스 함량은 다른이 다른 유색 소립콩보다 함량이 높았다. 총 페놀릭스 함량은 색 소립콩 분말 두유의 젖산발효 중 0.44-2.92 mg/g(0 h)에서 1.79-3.03 mg/g(60 h)로 급격히 증가하였다. 끝으로, 발효된 콩 분말 두유는 DPPH와 ABTS 라디칼 소거활성 및 FRAP 환원력은 각각 28.7-40.6에서 90-95.3%, 25.1-42.3에서 51.4-82.8% 및 0.73-1.54에서 0.98-1.79(OD593nm)로 증가하였다. 발효된 콩 분말 두유는 유색 소립콩의 가치를 증대시킬 수 있다.

In this study, vineger was produced after heat treatment of Elaeagnus multiflora juice and its fermentative characteristics were investigated. The heat-treated juice and vinegar of E. multiflora were similar in fruit color, with b values (redness) of 39.48 (juice) and 37.56 (vinegar). After 10 days of fermentation of E. multiflora fruit, the acetic acid bacteria viable cell number, pH, acidity, reducing sugar content, and alcohol content were 4.59-4.62 log CFU/mL, 3.14-3.45, 0.2-2.12%, 0.69-35.24 mg/mL, and 0.2%, respectively. The heat-treated juice and vinegar showed significantly higher radical scavenging and digestive enzyme inhibitory activities than untreated samples, and the levels of soluble phenolics, soluble flavonoids, flavan-3-ol derivatives, and phenolic and derivatives were increased. Additioinally, the heat-treated vinegar contained major organic acids, such as acetic acid (21.82 mg/mL), and major flavan-3-ols and phenolic acids, such as catechin (72.24 μg/mL), catechin gallate (273.36 μg/mL), epigallocatechin gallate (68.35 μg/mL), protocatechuic acid (12.84 μg/mL), and salicylic acid (42.29 μg/mL). At 25 μL/mL treatment, DPPH and ABTS radical scavenging activities and α-glucosidase and pancreatic lipase inhibitory activities were 79.66%, 93.99%, 90.12%, and 64.85%, respectively. This result suggested that it is possible to produce new types of vinegar and beverages, using heat-treated E. multiflora juice.

In this study, soy-powder yogurt (SPY) with enhanced levels of γ-aminobutyric acid (GABA) and isoflavone aglycone was produced from sprouting high-protein soybeans (HPSs). The fermented steam-HPS sprouts (0 to 4 cm) were fermented (72 h) with Lactobacillus brevis, and the total free amino acids (FAAs) of the formed mixtures were determined to be 79.53, 489.93, 877.55, 780.53, and 979.97 mg/100 mL in the fermented HPS (FHPS), and the fermented steam-HPS with 0 cm (FSHPS-0), 1 cm (FSHPS-1), 2 cm (FSHPS-2), and 4 cm sprouting lengths (FSHPS-4), respectively. The levels of glutamic acid (GA) and GABA were observed to be the highest, 100.31 and 101.60 mg/100 mL, respectively, in the unfermented HPS (UFSHPS-1, 1 cm) and FSHPS-1 sprouts, respectively. Moreover, the total contents of the isoflavone glycoside form decreased proportionally to the increasing total levels of isoflavone aglycones after fermentation in FSHPS-0, FSHPS-1, FSHPS-2, and FSHPS-4. The levels of isoflavone aglycones were detected as 350.34, 289.15, 361.61, 445.05, and 491.25 μg/g in FHPS, FSHPS-0, FSHPS-1, FSHPS-2, and FSHPS-4, respectively. While FSHPS-1 exhibited the highest DPPH (63.28%) and ABTS (73.28%) radical scavenging activities, FSHPS-4 contained the highest isoflavone aglycone ratio (81.63%). All in all, the FSHPS-1 mixture prepared in this study exhibited high GABA content and functional prosperity, thereby making it suitable for potential applications in the soy-dairy industry.

In this study, contetnts of phenolic acid and isoflavone, and biological activities of soy sauce were compared the soy sauce added bitter melon powder (BMPs). After the fermentation, pHs were decreased from 5.83 (0% BMP), 5.47 (5% BMP), and 5.32 (10% BMP) to 5.28, 5.36, and 5.16 at 90 days, whereas the acidities of soy sauce were increased from 0.06%, 0.07%, and 0.09% to 0.30%, 0.28%, and 0.36% at 90 days, respectively. In addition, the salinities of soy sauce were decreased, while viable cell numbers including Bacillus and yeast were increased. The contents of total phenolic, isoflavone-aglycone, and phenolic acid and antioxidant and α-glucosidase inhibition activities were significantly increased for 90 days, while the isoflavone-glycoside contents were decreased. In Particular, soy sauce with 10% BMP at 90 days showed the highest contents of glutamic acid (GA, 9,876.09 mg/100 mL) and γ-aminobutyric acid (GABA, 325.02 mg/100 mL) contents than among other samples. Additionally, the radical scavenging activities (DPPH, ABTS, ⦁OH, and FRAP) and α-glucosidase inhibition activities of soy sauce with 10% BMP at 90 days were shown to be high 96.07%, 97.27%, 59.47%, 1.98%, and 79.96%, respectively.