본 연구는 피복물질로 말토덱스트린을 이용하여 미세캡슐화 공정을 코치닐색소와 녹차추출물에 적용하였을 때 각각의 기능성으로서 색도 및 DPPH radical 소거활성의 향상정도를 비교 분석하고자 하였다. 코치닐색소와 녹차추출물의 미세캡슐화 전과 후의 입자크기를 비교하여보면 평균 직경은 각각 127.50에서 45.5 μm, 274.90에서 5.48 μm로 작아졌으며 비표면적은 0.068에서 0.850 m2/g, 0.025에서 1.226 m2/g으로 증가하였다. 코치닐색소의 a값은 미세캡슐화 전의 27.76에서 후에는 48.96으로 증가하였으며 b값 또한 13.78에서 27.92로 크게 증가하였다. 녹차추출물의 미세캡슐화 전과 후의 DPPH radical 소거활성을 비교하여보면 23.59에서 31.03%로 증가하였으며 5%내에서 유의성차이를 보였다.

A bulk porous composite with plantinum nano-dispersion was synthesized in air atmosphere through the combination of several in situ reactions, including the pyrolysis of . A mixture of (dolomite), , and LiF (0.5 wt%, as an additive) was cold isostatically pressed at 200 MPa and sintered at for 2 h. The porous composite ( : Pt=99 : 1 in volume) had a uniformly open-porous structure (porosity: 56%) with three-dimensional (3-D) network and a narrow pore-size distribution, similarly to the porous composites reported before. Catalytic Properties (viz., NO direct decomposition and NO reduction by ) of the composite were investigated up to . In the absence of oxygen, the NO conversion rate reached ~52% for the direct decomposition and ~100% for the reduction by , respectively. The results suggest the possibility of the porous composite as a multifunctional filter, i.e., simultaneous hot gas-filtering and in one component.

새로운 팥 품종 새길 Vigna angularis은 년 밀양 국립식량과학원에서 개발하였다 새길 은 충주재래 를 모본으로 하고 충주팥전남재래 호 을 부본으로 교배하여 품종을 개발하였다 조숙 대립 내재해성 계통으로 선발된 품종으로 밀양 로 명명하였으며 년간 지역적응시험을 실시한 결과 고품질의 내재해 다수성 품종으로 선발하여 이후 새길 로 명명하였다 새길 은 개화기 및 성숙기가 대조군인 충주팥에 비해 일 빠르고 개화기간은 일 짧다 생산력검정시험 결과 립중은 으로 충주팥보다 무거웠으며 당 평균수량은 으로 나타났다

Although it is known that the composition of high-molecular weight glutenin subunits (HMW-GSs) and low-molecular weight glutenin subunits (LMW-GSs) are important factor for bread, noodle and cookie, it is still not clear which HMW-GSs and LMW-GSs confer improved processing properties and how those HMW-GSs and LMW-GSs interact each other. In this study, to investigate distinctive glutenin proteins for characteristic processing properties for noodle, glutenins extracted from seeds of several Korean and Chinese wheat cultivars were focused in IPG gel strip and subjected to SDS-polyacrylamide gel electrophoresis. Differential protein expression level was analyzed using image master platinum 6. Then to characterize the HMW-GSs of Korean cultivar Uri, extracted glutenin proteins were separated by two dimensional gel electrophoresis. Nine spots digested with trypsin resulting peptide fragmentation were identified by LC ESI-MS/MS and MASCOT database. We also separated HMW-GSs from wheat cultivar Uri by fast protein liquid chromatography (FPLC) withResource Phe column using gradient buffer condition with 4M Urea and 0.45M ammonium sulfate.Each single band of 1Dx 2.2, 1Bx7 and double bands of 1Dy8 and 1By12 were separated.