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.

A study was conducted on the vitrification of the rare earth oxide waste generated from the PyroGreen process. The target rare earth waste consisted of eight elements: Nd, Ce, La, Pr, Sm, Y, Gd, and Eu. The waste loading of the rare earth waste in the developed borosilicate glass system was 20wt%. The fabricated glass, processed at 1,200℃, exhibited uniform and homogeneous surface without any crystallization and precipitation. The viscosity and electrical conductivity of the melted glass at 1,200℃ were 7.2 poise and 1.1 S·cm−1, respectively, that were suitable for the operation of the vitrification facility. The calculated leaching index of Cs, Co, and Sr were 10.4, 10.6, and 9.8, respectively. The evaluated Product Consistency Test (PCT) normalized release of the glass indicated that the glass satisfied the requirements for the disposal acceptance criteria. Furthermore, the pristine, 90 days water immersed, 30 thermal cycled, and 10 MGy gamma ray irradiated glasses exhibited good compressive strength. The results indicated that the fabricated glass containing rare earth waste from the PyroGreen process was acceptable for the disposal in the repository, in terms of chemical durability and mechanical strength.

배양액으로부터 isopropyl alcohol로 침전하여 얻은 crude biopolymer를 gel chromatography와 음이온교환수지인 DEAE-cellulose로 ion exchange chromatography를 행한 결과 분자량은 대략 9.65×105 Da였으며 5%(w/w)의 중성당 (PSI)과 95%(w/w)의 산성 당(PSII)을 함유하고 있었다. Crude biopolymer의 총 당 함량은 57%, acyl group 0.88%, uronic acid인 CO2의 함량은 17.5%임을 알 수 있었다. CPC와 crude biopolymer와의 착물형성에 따라 NaCl과 CaCl2의 염을 사용하는 분리정제를 위한 임계농도는 두 가지 염 모두 0.4에서 0.5 M의 농도범위를 나타내었다. CPC를 사용하여 산성당과 중성당을 각각 분리하여 분석한 결과 중성당은 glucose, arabinose, mannose를 함유하였고 산성당은 glucose, xylose, galactose, arabinose, mannose 의 구성당을 함유하고 있었다. Crude biopolymer의 95%를 차지하고 있는 산성당(PSII)의 molarity 비율은 glucose: xylose:galactose : arabinose :mannose = 32.8 : 0.48 : 8.91 : 1 : 24.98의 비율로 계산되어 glucose와 mannose와 galactose가 주요 구성당이라고 할 수 있었다. 당 결합 양상은 smith degradation 결과, product로 glucose glycerol, erythritol이 생성되어 1, 6 및 1, 4 결합으로 구성되어진 다당으로 추정하였다. 중화당량은 372로 분석되어 2.3 잔기당 음이온이 한 개 존재하는 biopolymer임을 알 수 있었다.

Polygonum multiflorum (Polygonaceae family) is effective to cholesterol lowering effect, increased immunity effect and whitening effect. P. multiflorum root is used for medicinal herb that can be used as raw material for food. In this study, acetic acid fermentation was adding extracts of P. multiflorum root (0%, 1%, 3%, 5%) for the developing healthy beverage. In this study, we investigated the contents of free sugars, organic acids and inorganic components of P. multiflorum root. As a result of free sugars from P. multiflorum root analysis, three kind of free sugars were determined the glucose, sucrose and lactose by HPLC. Four kind of organic acids were found in lactic acid fermented P. multiflorum root. And oxalic acid, lactic acid and succinic acid were detected in organic acids. The content of lactose and lactic acid in lactic acid fermented P. multiflorum root was the highest among the free sugars and organic acids. The content of minerals were in high orders of sodium > calcium > magnesium in P. multiflorum by acetic acid fermentation. The content of inorganic components was highest in lactic acid fermented solution with 5% and proportional to the content of P. multiflorum

Polygonum multiflorum (Polygonaceae family) is effective to cholesterol lowering effect, increased immunity effect and whitening effect. P. multiflorum root is used for medicinal herb that can be used as raw material for food. In this study, acetic acid fermentation was adding extracts of P. multiflorum root(0%, 1%, 3%, 5%) for the developing healthy beverage. In this study, we investigated the contents of free sugars, organic acids and inorganic components of P. multiflorum root. As a result of free sugars from P. multiflorum root analysis, three kind of free sugars were determined the glucose, sucrose and lactose by HPLC. Four kind of organic acids were found in lactic acid fermented P. multiflorum root. And oxalic acid, lactic acid and succinic acid were detected in organic acids. The content of lactose and lactic acid in lactic acid fermented P. multiflorum root was the highest among the free sugars and organic acids. The content of minerals were in high orders of sodium> calcium> magnesium in P. multiflorum by acetic acid fermentation. The content of inorganic components was highest in lactic acid fermented solution with 5% and proportional to the content of P. multiflorum

This study was aimed to develop a gruel using rice extrudates and to evaluate physicochemical properties of Tarakjuk (milk porridge; MP) prepared with milk (M) and rice powder (RP, control), rice extrudate (RE), or enzyme treated rice extrudates (ETR). Pasting property of ETR was significantly different from those of RP or RE with significantly low peak viscosity, breakdown and setback values in the ETR sample. Viscosity of MP prepared with ETR was also significantly low, as compared to that of control (> 900 cP). The total solids and spreadability of MP with ETR was higher than those with RP or RE. Hunter color values varied significantly depending on enzyme treatment levels in ETR samples with enzyme dose-dependent increase in b-value. Average starch digestibility of ETR sample was higher by 10.2% than that of control sample. DPPH radical scavenging activities of ETR samples were greater than those of RE or RP. These results indicated that ETR could be beneficial for preparing easy-drink and diet food with higher starch digestibility and fluidity, especially for gastric tube-fed patients.

Soybean peptide (SP) exhibited low intestinal absorption at oral administration due to its fragile structure under gastric digestion. Therefore, we have attempted to encapsulate peptide by cross-linkage interaction between positive charged chitosan (CS) or chitosan oligosaccharide (CSO) and negative charged peptide. The CS (or CSO) with SP nanoparticles were prepared by using ultrasonification technique. The objective of this study was to find the optimal processing method by changing concentration, pH, and homogenizing conditions. We measured physicochemical properties such as particle size, zeta-potential, encapsulation efficiency (EE%), release rate (RR) and antioxidant ability of samples. The results showed that the optimal processing method was using 0.5% (w/v) CSO (diluted by pH 3 Acetic acid buffer) mixed with 0.5% (w/v) SP (diluted by pH 6 buffer) by 9:1 ratio. Afterwards, using high-speed mixer at 12,000 rpm for 3 min, and then passed 2 times through an ultrasonicator (50% power, 3 min). In this way for processing, the particle sizes of CSO/SP nanoparticles were approximately 300 nm, zeta-potential were approximately 45 mV. In addition, the EE% and RR of CS/SP nanoparticles was higher than the CSO/SP nanoparticles. The increase in antioxidant ability of SP was attributed to the affected by CS/CSO microcapsules. In conclusion, this research can befoundation for the manufacturing process of CS/SP nanoparticles, and it was expected that the future application of this nanoparticle in food matrix.

This study was performed to analyze the effects of ultra fine pulverization (UFP) on the physicochemical properties of sweet potato starch (SPS). The average diameter and specific surface area of the SPS was decreased from 22.94 to 10.25 μm and from 0.879 to 1.909 m2/g throughout UFP, respectively, and the damaged starch content was increased from 13.7 to 99.2%. The pulverized sweet potato starch (PSPS) had higher swelling power, solubility, and transmittance values than the SPS. X-ray diffractograms revealed that the SPS had a C-type pattern, which disappeared in PSPS. The rapid visco analysis (RVA) characteristics, peak viscosity, break down, and set back of SPS ceased to exist in PSPS. According to differential scanning calorimetry (DSC) curves, the peak temperature (Tp) and gelatinization enthalpy (ΔE) of SPS were 71.95oC and 10.40 J/g, respectively, while these remained undetected in PSPS. The enzymatic digestibilities of SPS and PSPS were 61.7 and 84.7%, respectively.

본 연구에서는 영양학적 가치가 높은 쌀귀리의 식품산업 이용률을 높이고자 쌀귀리를 입도별로 제조하여 이들의 이화학적 특성 및 항산화 활성을 비교하였다. 쌀귀리의 조 단백질, 조지방 및 조회분 함량이 각각 15.7%, 10.0% 및 1.8%이었으며, 입도가 작아질수록 이들의 함량은 감소하였다. 주요 유리아미노산은 비필수아미노산 중에서는 cystine(58.3 mg%), β-aminoisobutyric acid(53.8 mg%) 등, 필수아미노산 중에서는 phenylalanine(8.6 mg%)과 histidine (12.2 mg%)이었으며, 입도가 작아질수록 함량은 감소하였다. 총 전분, 아밀로스, 손상전분, 총 식이섬유, β-glucan 및 총 유리당 함량은 각각 56.4%, 21.4%, 11.7%, 11.0%, 4.7% 및 2,555.3 mg%이었으며, 입도가 작아질수록 총 전분, 아밀로스 및 손상전분의 함량은 감소한 반면에 총 식이섬유 와 β-glucan의 함량은 증가하였다. 색도는 L 값이 75.3, a 값이 0.3 및 b 값이 13.1이었으며, 입도가 작아질수록 L 값은 증가하였으나 a와 b 값은 감소하였다. 호화특성은 최고점도가 263.8 RVU, 최저점도가 155.6 RVU 및 최종점도가 399.3 RVU이었으며, 입도가 작아질수록 최고점도와 최종점도는 증가하였다. TPC, TFC 및 항산화 활성(DPPH radical assay, ABTS radical cation assay 및 reducing power) 은 각각 237.8 μg/g, 90.9 μg/g, 57.3%, 53.4% 및 0.23이었으며, 입도가 작아질수록 항산화 성분 및 항산화 활성은 감소 하였다. 한편 TPC와 TFC에 관한 각 항산화 활성의 결정계수(correlation determination coefficient, R2) 값이 각각 0.87 이상과 0.81 이상으로 나타나 항산화 성분과 항산화 활성은 상관성을 보였다.

본 연구에서는 전두유의 가수분해 조건에 따른 품질 특성을 조사하였다. 그 결과 효소제(KMF-G) 농도가 증가함에 따라 전두유 가수분해물의 당도, 칼슘 내인성, 및 총 유리아미노산 함량은 증가하였으며, SDS-PAGE 분석 결과 단백질의 분자량 변화는 0.20%(w/w)와 0.35%(w/w) 농도에서 유사한 패턴을 나타냈다. 전두유 가수분해물은 효소제(KMF-G) 농도 0.20%(w/w), 가수분해 시간 60분에서 가장 우수하게 나타났다. 전두유

전통 된장의 발효 중 이화학적 성질 및 기능적 특성의 변화를 조사하기 위하여 전통 메주를 제조한 후 된장을 발효하면서 일정 간격으로 된장 숙성중의 이화학적 성질 및 amylase와 protease 활성, ACE 저해활성, 항돌연변이원성 등의 변화를 측정하였다. pH는 된장 숙성기간 내내 감소하였으며, 총산은 숙성기간에 길어짐에 따라 증가하였다. NaCl의 함량은 숙성 45일까지 15.4%로 증가하는 경향을 나타내었으며, 아미노산도의 변화는 된장숙

율무의 파종기 및 출종후 일수에 따른 종실의 건물중 및 이화학적 성질변화를 구명하고자 4개 품종을 공시 하여 4월 20일부터 20일 간격으로 5월 30일까지 3회 파종하고 출수후 7일 간격으로 8회 수확하여 시험조사한 결과를 요약하면 다음과 같다. 와 수원6호보다 출수직후부터 출수후 42일까지 종실건물중이 항상 높게 유지되었고, 현입중은 출수직후부터 출수후 28일까지는 비슷한 양상을 나타내었으나 출수후 35일부터는 박피종의 현입중이 더 높았다. 2. 파종기별 종실 및 현입 건물중의 변화는 1차 및 3차 파종구에서는 등숙말기에 등숙속도가 완만해졌으나 2차 파종구는 지속적으로 증가되었고 초기출총한 종실의 백립중은 2주후 출수한 종보 보다 항상 낮았다. 3. 율무현입은 박피종이 후피종보다 등숙속도가 빠르고 파종기가 늦을수록 등숙속도가 빠른 경향이며 초기출수한 종빈보다 중기출수한 종실의 둥숙속도가 빨랐다. 4. 총백질함량은 성숙이 진전됨에 따라 감소하였고 알칼리붕괴도는 성숙이 진전됨 에 따라 높아지는 경향을 보였으며 호거집성은 출수 14일 이후 등숙이 진전되면서 큰 변이를 보이지 않았다. 5. 파종기가 늦어질수록 우백질함량은 약간씩 감소하며 알칼리붕괴도는 높아지는 경향이며 gel의 길이는 큰 변이없이 약간씩 짧아졌다. 6. 파종기가 늦어질수록 율무가루의 아델로그람 특성 중 최고, 최저 및 최종정도와 break down은 감소하였고 set back은 증가하였는데 품종에 따라 변이양상에 차이가 있었다