본 연구는 HM-TVP가 식물성 대체육 제품의 질감에 미치는 영향을 조사하기 위하여 돼지고기 등심(PL), 건식조직식물단백(DT) 및 HMTVP를 이용하여 모델 패티와 모델 소시지를 식물성 바인더와 혼합하 여 제조하였고, 이의 TPA 특성과 절단경도를 조사하여 비교하였다. 본 연구에서는 식물단백질 원료가 다른 2종의 HM-TVP (HN 및 HS) 를 사용하였다. 원료육의 조직화 지수는 HN>HS>삶은 PL>PL=팬프 라이 PL의 순서로 높았다. 모델 패티의 경우, 부분 조리한 후 냉동하 였을 때 해동 시 미미한 수준으로 발생하였다. 그러나 부분 조리한 후 냉동한 모델 패티는 팬프라이 시 조리손실이 비조리 후 냉동한 모델 패티보다 낮은 수준을 나타내었다. HN과 HS를 이용한 모델 패티의 질감은 PL을 이용한 것보다 더욱 단단한 수준이었다. 한편 모델 소시 지의 경우, 부분 조리 후 냉동한 모델 소시지를 삶아서 완전 조리할 때는 조리손실이 발생하지 않았으나, 팬프라이하여 완전 조리 시에는 유의미한 수준의 조리손실이 발생하였다. 그럼에도 모델 소시지의 질 감은 HN을 이용할 때가 PL을 이용한 모델 소시지의 질감에 더욱 유 사한 수준을 나타내었다. 전반적으로 HM-TVP는 햄버거 패티 형태의 식물성 대체육 제품보다는 소시지 형태의 것에 적용하는 것이 질감적 인 측면에서 더욱 적합한 것 같다.

This study investigated the effects of starch addition and type on the characteristics of extruded products of floury rice powder (FRP). Native starches from waxy, normal, and high-amylose corn, wheat, tapioca, and potatoes were used. Each starch replaced 30% of the dry weight of FRP. FRP and FRP-starch mixtures were extruded using a twin screw extruder at 19–20% moisture content, 18 Hz screw speed, and barrel temperature of 160℃, followed by drying at 80℃ for 3 h. The water absorption and water solubility indices of the FRP-starch mixtures were higher than those of starch alone, whereas swelling power exhibited the opposite trend. The gelatinization temperatures of the FRP-starch mixtures, except for the FRP-wheat starch mixture, shifted to higher temperatures than those of FRP, whereas their gelatinization enthalpies were lower. The pasting viscosities of the FRP-starch mixtures, except for the FRP-high-amylose cornstarch mixture, were higher than those of FRP. Regarding the extruded products, partial replacement of FRP with starch improved the expansion ratio and specific volume of the extrudates. The failure strength, measured using a 3-point bending test, was higher for the FRP-starch mixture (except for high-amylose corn and tapioca starches) than for FRP.

This study investigated the yellowing phenomenon of maesil (Prunus mume), changes in organic acid (OA), and cyanogenic glycoside (CN-Glc) contents during post-harvest ripening, and the potential use of ripened maesil as raw material for CN-Glc-reduced maesil chungs. Ripening conditions were as follows: 5℃ for Ripening I, 20–22℃ with 50–60% RH for Ripening II, 20–22℃ with 50–60% RH after ultrasonic washing of maesil for Ripening II-US, and 35℃ and 80–90% RH for Ripening III. Yellowing did not occur in maesil under Ripening I even after 7 days, but was observed after 7 days of Ripening II and Ripening II-US, and after 3 days under Ripening III. The OA content slightly decreased under all ripening conditions, while CN-Glc content significantly decreased, with ripening under all ripening conditions, with Ripening II and Ripening II-US being the most effective at reducing CN-Glc levels. In maesil chungs prepared from ripened maesil CN-Glc content was significantly lower than that of those made with untreated maesil. These results demonstrate that ripening under the conditions tested in this study significantly reduces CN-Glc content in maesil with minimal reduction in OA content, enabling the preparation of CN-Glc-reduced processed maesil products.

This study investigated the physical, thermal, rheological, and binding properties of faba bean protein concentrate (FBC) and FBC-anionic gum mixtures. The anionic gums used in this study were sodium alginate (NaA), low-methoxyl amidated pectin (LMA), l-carrageenan (lCA), and gellan gum (GLG). The study found that FBC successfully incorporated the minced textured vegetable protein (TVP), but the formed TVP block had a fragile and soft texture. The water absorption index decreased in FBC-NaA and FBC-LMA mixtures but increased in FBC-lCA and FBC-GLG mixtures. The water solubility index decreased by adding NaA, LMA, and lCA, excluding GLG, to FBC. Adding anionic gums to FBC decreased solubility, while the swelling power was reversed in FBC-anionic gum mixtures, except for the FBC-LMA mixture. The addition of anionic gums to FBC increased melting onset and peak temperatures compared to FBC. The G′ value of FBC and FBC-anionic gum mixtures increased with temperature, indicating their thermogelling characteristic. The hardness of hamburger patties prepared with minced TVP and FBC or FBC-anionic gum mixtures generally tended to increase upon reheating, refrigeration, and reheating after refrigeration. The study concluded that the FBC-anionic gum mixtures have significant potential for binding different types of TVPs, highlighting its practical application.

This study investigated the impact of hydrolyzed plant proteins on the physical, thermal, and rheological properties of rice flour (RF) for protein fortification for the elderly and general food systems. Faba bean protein concentrate and chickpea flour were first treated with polysaccharide hydrolyzed enzymes (control; CTFP and CTCF, respectively) and subsequentially with protease hydrolyzed enzymes (hydrolyzed protein material; HZFP and HZCF, respectively). The addition of CTFP and HZFP enhanced the swelling power of RF, whereas the CTCF and HZCF exhibited the opposite trends. Adding all controls and hydrolyzed protein materials to RF increased the solubility and gelatinization temperature and decreased the gelatinization enthalpy. The HZFP addition successfully developed the pasting viscosity of RF, whereas the others did not. The RF-HZFP mixture had a higher peak viscosity than RF but lower trough, breakdown, final, and setback viscosities. These findings suggest that the controls and hydrolyzed protein materials studied here could be used as sources for protein fortification of foods, particularly for the elderly, with minimal changes in textural and rheological characteristics, thereby contributing to the development of nutritious and palatable food products.

This study investigated the physicochemical properties of protein-fortified rice flour by mixing rice flour (RF) with untreated and fermented plant proteins. Fermented faba bean protein concentrate (FMFP) and chickpea flour (FMCF) were prepared by solid-state fermentation of faba bean protein concentrate (UTFP) and chickpea flour (UTCF) using Bacillus subtilis. FMFP and FMCF exhibited higher crude protein, reducing sugar and starch contents more than their counterparts. The increased rate of essential and branched-chain amino acids in FMFP and FMCF exceeded that of crude protein. Adding plant proteins to RF decreased swelling power (SP) and increased solubility in RF-UTFP and RF-FMFP mixtures, while SP and solubility increased in RF-UTCF and RF-FMCF mixtures. All RF-plant protein mixtures showed higher gelatinization temperature and lower gelatinization enthalpy than RF. Thermal gelation was found in all RF-plant protein mixtures, but the RF-FMCF mixture may form weak and unstable gel structures. The increase in pasting viscosity was minimal for the RF-UTFP and RF-FMFP mixtures but more pronounced for the RF-UTCF and RF-FMCF mixtures. Overall, FMFP may be a potential protein source to supplement the protein deficiency in RF with minimal changes in RF-based foods’ rheological and textural properties.

본 연구는 담양군 치재산(가마골) 일원 관속식물상 조사를 통해 자생식물, 희귀식물과 특산식물의 분포를 밝히고 효율적인 생태계 관리에 기초자료를 제공하는데 있다. 현장조사는 2022년 3월부터 2023년 6월까지 총 21차례 실시하였 으며, 그 결과 101과 304속 444종 10아종 35변종 3품종 총 492 분류군의 식물표본을 채집하여 목록화하였다. 제작된 표본목록을 분석한 결과, 산림청 지정 특산식물 14 분류군, 희귀식물 9 분류군이 확인되었고, 환경부 지정 국가적색식물 7 분류군, 식물구계학적 특정종은 68 분류군으로 등급별로 보면 I등급 45 분류군, II 등급 5 분류군, III 등급 16 분류군, IV 등급 2 분류군이 확인되었다. 국외반출 승인대상 생물자원은 155 분류군이 목록에 포함되어 있으며, 외래식 물은 38 분류군으로 7.7%의 귀화율과 6.1%의 도시화지수를 나타냈다. 외국으로부터 인위적 또는 자연적으로 유입된 생태계교란식물은 4 분류군으로 조사되었다. 이번 조사를 통해 치재산의 특이식물에 대한 자생지 보전과 증식을 통해 정원식물로 활용한다면 담양만의 특색있는 경관을 연출할 수 있을 것으로 기대된다.

As the demand for p-type semiconductors increases, much effort is being put into developing new p-type materials. This demand has led to the development of novel new p-type semiconductors that go beyond existing p-type semiconductors. Copper iodide (CuI) has recently received much attention due to its wide band gap, excellent optical and electrical properties, and low temperature synthesis. However, there are limits to its use as a semiconductor material for thin film transistor devices due to the uncontrolled generation of copper vacancies and excessive hole doping. In this work, p-type CuI semiconductors were fabricated using the chemical vapor deposition (CVD) process for thin-film transistor (TFT) applications. The vacuum process has advantages over conventional solution processes, including conformal coating, large area uniformity, easy thickness control and so on. CuI thin films were fabricated at various deposition temperatures from 150 to 250 °C The surface roughness root mean square (RMS) value, which is related to carrier transport, decreases with increasing deposition temperature. Hall effect measurements showed that all fabricated CuI films had p-type behavior and that the Hall mobility decreased with increasing deposition temperature. The CuI TFTs showed no clear on/off because of the high concentration of carriers. By adopting a Zn capping layer, carrier concentrations decreased, leading to clear on and off behavior. Finally, stability tests of the PBS and NBS showed a threshold voltage shift within ±1 V.

This study investigated the changes in the cyanogenic glycoside (CN-Glc) content of maesil chung (MC) prepared according to its preparation conditions (i.e., maesil part, sugar type, maesil-sugar mixing ratio, liquid separation) and sugaring-ripening period and the quality characteristics of their products finalized through filtration and heat treatment (85oC, 30 min) with the 6-month ripened MC. The CN-Glc content dramatically decreased when the maesil flesh, isomaltooligosaccharide, maesil:sugar ratio of 5:5, and liquid separation after the 4-month sugaring were applied to the MC production. The CN-Glc content decreased with the ripening period. There was no effect of filtration and heat treatment on the CN-Glc reduction of the MC product. The sugar type predominantly affected the soluble solid and total carbohydrate content of the MC products, and their contents increased in the order of high-fructose corn syrup > sucrose > isomaltooligosaccharide. The MC product at a maesil:sugar ratio of 6:4 exhibited the higher organic acid content. There was no direct association between the total polyphenolic compound content and the preparation conditions of the MC product. Overall, the use of maesil flesh as a maesil ingredient and more than 6-month ripening after liquid separation may be a pivotal factor in producing the cyanogenic glycoside-reduced maesil chung.

The objective of this study was to investigate changes in the cyanogenic glycoside (CN-Glc) content of apricot and plum chungs over the sugaring-ripening period and to evaluate their quality characteristics. The whole and flesh parts of the apricot and plum were mixed with sugar to a mixing ratio of 1:1 (w/w) to prepare their chungs, after which the fruit-sugar mixtures were stored for 13 months. The CN-Glc content dramatically increased within 3-4 months, reached the maximum, and gradually decreased over storage by 13 months. The apricot and plum chungs with seeds exhibited much higher CN-Glc contents than those without seeds. All chungs stored for 10 months were filtrated and treated for 30 min at 85oC to measure their quality characteristics. Similar soluble solid contents (53.4- 53.6oBx) were found in all chungs. The apricot and plum chungs without seeds exhibited the higher concentrations of total carbohydrate, organic acid, and total polyphenolic compounds than those with seeds. In addition, the color of the apricot and plum chungs without seeds was darker and deeper yellow than those with seeds. Overall, the apricot and plum flesh may be better for producing the stone fruit chungs with minimal CN-Glc content and better nutrition.

PURPOSES : This study aims to analyze and summarize test results related to permeable blocks used for sidewalks and roadways as an alternative to conventional urban road pavement technology, specifically focusing on low-impact development (LID) techniques. Furthermore, it aims to provide reference data on the feasibility of current policy implementation and future policy directions through a longterm analysis of the performance and durability of permeable blocks in sidewalk and roadway construction. METHODS : The research methodology involves (1) conducting a survey on the status and actual conditions of permeability sustainability tests based on the results of permeability persistence tests conducted in Seoul over nine years, from 2013 to 2021; (2) analyzing the differences between the permeability block rating system of Seoul City and that employed by the Ministry of Environment; (3) analyzing the permeability of graded pavement sections in permeable blocks for sidewalks after three years of public use and deriving a regression analysis formula to estimate the maintenance period; (4) analyzing the permeability of pavement sections in permeable blocks for roadways after five years of public use and deriving a regression analysis formula to estimate the maintenance period. RESULTS : This study revealed significant improvements in the performance and quality control of permeable blocks since the implementation of the permeability sustainability test in Seoul in 2013. An analysis of the differences in the permeability coefficient and distribution based on the rating systems of Seoul City and the Ministry of Environment showed that rating system of Seoul City has approximately twice the permeability coefficient quality standard compared to that of the Ministry of Environment. Regression analysis indicated that the firstgrade permeable block was predicted to maintain its permeability for approximately 5.1 years, whereas the third-grade permeable block was predicted to maintain its permeability for approximately 3.1 years. In roadway-permeable block pavements, the first-grade sections maintained excellent quality conditions even after five years, and regression analysis predicted a permeability maintenance period ranging from eight to 17 years. CONCLUSIONS : The correlation analysis of the permeability coefficients based on the common usage period of permeable blocks for sidewalks and roadways presented in this study can provide more accurate estimations of commonality. However, further research under various environmental conditions is required to supplement these findings. Considering the lack of studies on permeable block commonality analysis in Korea, this study highlights the significance of conducting long-term experimental follow-up research to establish commonality prediction formulas for different usage scenarios.