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.

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.

금속의 취성화는 수소와 접촉하는 구조물을 안정적으로 설계하는데 있어서 큰 문제가 되어왔다. 본 논문에서는 분자동역학 해석을 통해 균열선단 주변에 모인 수소원자들이 전위 이동 현상을 억제하고, 이로 인해 벽개 파괴 현상이 발생하는 것을 확인하였다. 다양한 수소 농도, 하중 속도, 수소 확산 속도 등을 바꾸어가며 분자동역학 해석을 수행하였고, 이에 따른 수소 취성화를 최소화시킬 수 있는 조건들을 조사하였다. 분자동역학 해석 결과는 기존의 실험결과와 잘 일치하였으며 이를 바탕으로 수소 취성화 현상을 정량화하여 평가하였다.

본 연구에서는 환경, 재료 물성 및 제작 등에서의 불확실성을 고려하여 130m급 고정식 해양구조물의 신뢰성 기반 최적설계를 수행 하였다. 구조물의 구조건전성을 엄밀하게 반영하기 위해 작용 및 허용 응력의 비인 UC 값을 신뢰성 해석 및 신뢰성 기반 최적설계의 제약조건으로 고려하였다. 해양구조물의 제작비용을 저감하기 위해 자켓형 지지구조물의 중량을 최소화하였다. 불확실성의 통계적 특성은 문헌 등을 참고하여 관측되거나 측정된 데이터를 기반으로 정의하였다. 자켓형 해양구조물의 신뢰성 해석과 신뢰 기반 최적 설계는 부재 수가 많아 계산 부담이 큼으로 문제의 차원을 축소하기 위해 응답의 중요성을 기준으로 설계변수를 선별할 수 있는 방법 을 제안한다. 또한 효율적인 계산을 위해 신뢰성 기반 최적설계를 수행하기 전 결정론적 최적설계를 먼저 수행하였다. 마지막으로, 도 출된 최적설계(안)을 기존 각 급 규정 기반 설계와 안전성 및 경제성 측면에서 비교 분석하였다.

본 논문에서는 정전기 흡착패드를 구성하는 곡면형 전극의 기하학적 엄밀성을 고려하기 위해 정전기 문제에 대하여 CAD에서 사 용하는 NURBS 기저함수를 직접 사용하는 아이소-지오메트릭 해석 기법을 도입하였다. 정전기 흡착력을 곡선 접촉면에서 구하는데 법선 벡터의 영향이 크므로 엄밀한 기하형상을 고려하는 아이소-지오메트릭 해석이 강점을 갖는다. 수치 예제를 통해 곡면과 평면에서 반복 구조의 유무에 따른 파라메터 연구를 수행하여 곡면형 전극의 흡착력이 좋은 성능을 가짐을 보였다. 정전기 흡착력의 성분을 분석하였을 때 정전기 흡착력의 차이는 법선 성분 전기장의 증가로 인한 것으로 파악되었다. 결론적으로 곡면형 전극에서도 전극 사이 거리가 가까워지는 아래로 볼록인 경우가 가장 성능이 좋고, 위로 볼록인 경우에는 성능이 가장 낮음을 보였다.

LMU(Leg Mating Unit)는 해양구조물의 플로트오버 실치에서 활용되는 장비 중 하나로 충격을 흡수하는 부분과 결합부로 구성된다. 본 연구에서는 최적설계를 통해 부유식 해양구조물의 플로트오버 설치용 LMU의 성능을 개선하여 설계 요구 조건을 만족하는 설계를 개발하였다. 초기설계는 고정식 해양구조물의 플로트오버 설치용으로 개발된 것의 제원을 참조하였으며, 초탄성재료의 거동을 표현하기 위해 Mooney-Rivlin 모델을 활용하였다. 설계민감도해석 결과를 바탕으로 중요도에 따라 설계 변수들을 선별하였고, 진화 알고리듬 기반 최적설계를 수행하였다. 최적설계 문제에서 목적함수는 LMU의 중량이며, 제약 조건은 LMU에 작용하는 최대 폰-미세스 응력과 LMU의 성능을 평가할 수 있는 반발력이다.

The objective of this study was to determine chemical compositions affecting the physical and thermal properties of the textured vegetable protein (TVP). The 14 commercial TVPs were pulverized, followed by analyzing their morphology, chemical composition, water absorption index (WAI) and water solubility index (WSI) (for the pulverized and original TVPs), solubility, swelling power, melting property, and hardness. All TVPs showed the rough surface with irregular cracks and pores and the porous structure with varied pore sizes. WAI was positively correlated to moisture and crude protein contents and negatively correlated to the total carbohydrate content. WSI and solubility were directly and reversely influenced by the crude ash and total carbohydrate contents and the crude protein and total starch contents, respectively. The swelling power and melting temperature of TVPs did not significantly affect chemical compositions. Melting enthalpies increased with crude ash content, while decreased with the total starch content. The hardness of the rehydrated TVPs was enhanced with their crude ash and total carbohydrate contents, whereas reduced with their crude protein and total starch contents. Overall, the yield and texture of the rehydrated TVP could be modulated with the crude protein and ash contents of TVP.

This study compares the amygdalin content and quality characteristics of maesil chung prepared with different maesil cultivars. Maesil fruits were sugared for 3 months, aged for 3 months after the liquid separation, and heat treated at 75oC for 30 min. Amygdalin in maesil chung generally peaked at the second month of sugaring and gradually decreased until three months of sugaring. During the first month of aging, amygdalin dramatically decreased and then gradually decreased by additional aging for two months. For the end-use maesil chungs (subjected to heat treatment), the amygdalin content ranged from 68.5 to 179.4 ppm, the soluble solid content from 58.8 to 62.3 oBrix, and the 5-HMF from 3.5 to 13.4 ppm. Their color characteristics exhibited a brightness of 26.8-27.6, a redness of 9.4-10.5, and a yellowness of 5.3-6.9. Their total sugar content was in 34.2-44.7%, consisting of 1.8-2.1 mg/mL glucose, 1.6-2.0 mg/mL fructose, and 1.3-1.9 mg/mL sucrose. Only malic acid and citric acid were detected in the enduse maesil chungs. While the trace amounts of Na and Fe were found, K, P, and Ca were relatively rich.

식품첨가물등급의 protease를 이용하여 쌀가루로부터 쌀 전분을 분리하는 효소적 쌀전분 분리·정제법을 구축하기 위해 protease의 반응시간, 반응온도와 농도를 요인으로 하여 변형된 23 완전요인설계법에 따라 protease 반응조건들을 설계하고 이에 따른 쌀전분들의 수율을 조사하였다. 설계된 반응조건들에 따라 제조된 쌀전분들의 수율들에 기초한 반응표면분석을 통해 쌀전분 수율에 대한 protease 반응조건들의 영향을 조사하였다. 또한 효소적 분리·정제법에 의한 쌀전분들의 상업적 활용도를 평가하기 위해 알칼리침지법에 의해 제조된 쌀전분(대조군)과 물리화학적 특성을 대해 비교 분석하였다. Protease를 이용한 효소적 분리· 정제법에 의한 쌀전분들의 수율은 대조군보다 낮았지만 그 상대적 순도는 높은 수준을 나타내었다. Protease에 미량 함유되어 있는 amylase 계통의 효소들에 의한 쌀전분의 부분적인 손상이 예상됨에도 1.5% protease를 이용하여 15℃에서 24시간 동안 처리하여 제조된 쌀전분(RST2)의 아밀로오스 함량은 대조군의 것과 유의적인 차이를 보이지 않았다. 용해도는 효소적 분리·정제법에 의한 쌀전분들이 대조군보다 유의적으로 높은 수준을 나타내었다. 팽윤력은 RST2와 0.5% protease를 이용하여 15℃에서 24시간 동안 처리하여 제조된 쌀전분(RST3)이 대조군과 유의적인 차이를 보이지 않았다. 호화온도는 대조군에 비해 효소적 분리 ·정제법에 의한 쌀전분들이 높은 수준을 나타내었으나 호화엔탈피는 유의적으로 낮은 수준이었다. 페이스팅 점도는 대조군에 비해 효소적 분리·정제법에 의한 쌀전분들이 모든 온도프로파일에 있어 낮은 수준을 나타내었다. 이와 같은 결과들은 효소적 분리·정제법에 사용된 protease에 미량 함유되어 있는 amylase 계통의 효소들에 의한 쌀전분의 부분적인 손상과 protease 처리하는 동안 쌀전분에 있어 annealing이 진행된 결과인 것으로 생각된다. 그럼에도 본 연구에서 효소적 분리·정제법에 의해 제조된 쌀전분들은 높은 고형분 함량을 요구하며, 페이스트의 겔화 또는 노화의 진행이 지연되는 특성을 가공식품의 원료로 적합한 것으로 판단된다. 따라서 효소적 분리·정제법에 의한 쌀전분들은 기존의 알칼리 침지법에 의한 쌀전분과는 다른 특성을 보유한 쌀전분 소재로서 활용가능성이 있을 것으로 생각된다. 또한 효소적 분리·정제법은 알칼리 침지법에 비해 쌀전분의 제조 시간을 단축할 수 있으며, 고농도의 염용액을 배출하지 않아 경제적인 방법인 것으로 판단된다.

The effects of chemical compositions (protein, lipid, and dietary fiber) on the physical properties of dried biji powders were investigated. The raw biji was freeze-dried (control) and hot-air dried (untreated). The untreated biji was further defatted and deproteinated. The prepared biji powders were analyzed for the proximate composition, total dietary fiber (TDF), water absorption index (WAI), water solubility index (WSI), swelling power, solubility (including the quantification of soluble carbohydrate and protein fractions), and final viscosity (using a rapid visco analyzer). Control and untreated biji powders exhibited the similar chemical compositions. The defatted biji possessed higher TDF, although its protein content did not significantly differ for control and untreated ones. The deproteinated biji consisted mainly of TDF. WAI and swelling power increased in the order: deproteinated > defatted > control > untreated biji powders. WSI and solubility increased in the order: control > untreated > defatted > deproteinated biji powders. The similar patterns were observed for soluble carbohydrate and protein fractions. The deproteinated biji revealed the highest viscosity over applied temperatures, while the untreated one was lowest. Overall results suggested that the physical properties of the dried biji powder were reduced by protein and fat, but enhanced by dietary fiber.

This study was conducted to develop a heat interception permeability aggregate pavement material that resists increase of air temperature and has permeability by decreasing pavement temperature of city in summer. For this study, a heat interception polymer binder mixed with heat interception material and polyurethane binder. And the study made heat interception permeability aggregate pavement material by mixing heat interception polymer binder. Using the materials, the study conducted flexural strength test and temperature reduction effect experiment. As the result, flexural strength was 5.43MPa average and the temperature reduction effect was effective up to maximum 16 degrees Celsius compared to current asphalt concrete.