• Title, Summary, Keyword: alkaline reagent

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Effects of Salt and Alkaline Reagent on Rheological Properties of Instant Noodle Flour Differing in Protein Content (소금과 알칼리제가 단백질 함량이 다른 라면 밀가루의 리올로지 성질에 미치는 영향)

  • Chung, Gu-Sik;Kim, Sung-Kon
    • Korean Journal of Food Science and Technology
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    • v.23 no.2
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    • pp.192-199
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    • 1991
  • The rheological properties of various flour blends of HRW-WW and DNS-WW having protein contents of $9.12{\sim}9.78%$ in the presence or absence of salt and alkaline reagent (an equal mixture of$Na_2CO_3\;and\;K_2CO_3$) were studied. The farinograph absorptions of HRW-WW and DNS-WW blends was increased by 1% and 0.6%, respectively, with increasing protein content by 0.33%. Salt (0.17%) decreased the absorption by 1% regardless protein contents. Alkaline reagent (0.17%) or a combination of salt and alkaline reagent had no effect on absorption of flours, indicating that the effect of salt on decreasing absorption is masked by alkaline reagent. The protein content of the flour in the presence or absence of salt, alkaline reagent or both showed a highly positive correlation with all reference points of farinograph and extensograph, but the peak viscosity of amylograph was negatively correlated with protein content only in the presence of salt, alkaline reagent or both.

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Quality characteristics of noodles supplemented with rice flour and alkaline reagent (쌀가루와 알칼리제를 첨가한 국수의 품질특성)

  • Jeong, Gyeong A;Han, Su Hee;Park, Ji Young;Shin, Ye Lim;Lee, Sue Jung;Lee, Chang Joo
    • Korean Journal of Food Science and Technology
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    • v.51 no.3
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    • pp.237-242
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    • 2019
  • The purpose of this study was to investigate the optimal amount of alkaline reagent (0.2 or 0.4%) and rice flour (10-40%) for noodle and supplementation, and compare quality characteristics with those of wheat noodles. Texture properties, pH, tension profiles, and cooking quality of noodles supplemented with rice flour and alkaline reagent were measured. Wheat noodles with 0.4% alkaline reagent added displayed increased b values (Hunter's color), pH, hardness, chewiness, tension profiles, and turbidity, and decreased L, and a values, gumminess, weight, and water absorption compared to wheat noodles with 0.2% alkaline reagent added. Hardness and springiness of wheat noodles with 0.4% alkaline reagent added were 35.2 and 0.0118 N, respectively. These values for rice doodles with 0.4% alkaline reagent and 20% rice flour were similar (36.3, 0.0117 N, respectively). This suggests that addition of 0.4% alkaline reagent and 20% rice flour may be the optimal parameters for producing rice noodle.

Cooking Properties of Dry Noodles Prepared from HRW-WW and HRW-ASW Wheat Flour Blends (미국밀과 호주밀의 제면성 비교)

  • Shin, Sung-Young;Kim, Sung-Kon
    • Korean Journal of Food Science and Technology
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    • v.25 no.3
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    • pp.232-237
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    • 1993
  • The rheological properties of hard red winter, western white and Australian standard white wheat flours and of HRW-WW and HRW-ASW wheat flour blends having the same protein content were studied. Cooking properties of dry noodles prepared from HRW-WW and HRW-ASW wheat flour blends were also investigated. The noodles were prepared with salt and alkaline reagent. The salt and alkaline concentrations used were 1.7% and 0.17%. respectively, based on the weight of wheat flour. The alkaline reagent was an equal mixture of sodium carbonate and potassium carbonate. The HRW-ASW wheat flour blend had higher farinograph absorption and slightly stronger curve than HRW-WW wheat flour blend. Salt decreased the absorption of wheat flours by 2 and of wheat flour blends by 1%. However, alkaline reagent essentially had no effort on farinograph absorption. Salt and alkaline reagent strengthened the dough of wheat floors and wheat flour blends, with the former being more effective. No significant differences in pasting properties between HRW-WW and HRW-ASW wheat flour blends by amylograph were observed. There were no significant differences in rate of increase of weight or volume between noodles prepared from HRW-WW and HRW-ASW wheat flour blends. Alkaline reagent did not affect the weight gain of noodles hut lowered the volume gain. Breaking force of dry noodles and cutting force of cooked noodles were similar between the two noodles. Alkaline reagent increased both the breaking and cutting forces of noodles. Sensory evaluation revealed that the noodles prepared from HRW-WW and HRW-ASW wheat flour blends were slightly different. but not different from each other by preference test.

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Factors Affecting Reactivity of Various Phenolic Compounds with the Folin-Ciocalteu Reagent (다양한 페놀성 물질과 Folin-Ciocalteu 시약의 반응성에 미치는 영향 요인 평가)

  • Hong, Jung-Il;Kim, Hyun-Jung;Kim, Ji-Yun
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.40 no.2
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    • pp.205-213
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    • 2011
  • The Folin-Ciocalteu (F-C) reagent has been extensively used for quantifying total phenolic contents in many different types of food materials. Since several different procedures of the assay methods using the F-C reagent have been applied, we investigated changes in reactivity of various phenolic compounds with the F-C reagent under three different assay conditions and factors affecting reactivity. Among 10 standard compounds tested, compounds with high hydroxyl density (number of -OH/molecular weight) showed a largely different response according to addition sequence of the F-C reagent or $Na_2CO_3$. Preincubation in $Na_2CO_3$ significantly reduced the reactivity of the phenolic compounds bearing galloyl moiety (e.g. gallic acid, tannic acid, and epigallocatechin-3-gallate) with the F-C reagent, while monophenol compounds including ferulic acid and sinapinic acid were more stable as compared to diphenols. There was little change in response to the F-C reagent of all phenolic compounds incubated in acidic pH; their reactivity except ferulic acid was reduced significantly when incubated in neutral or alkaline pH. Changes in reactivity of gallic acid incubated in $Na_2CO_3$ or neutral/alkaline pH conditions were the most prominent. $H_2O_2$ generated from phenolic compounds did not affect the reaction with the F-C reagents. The present results suggest that reactivity of different phenolic compounds with F-C reagent was affected considerably by different procedures of the assay, and the total phenolic contents could be fluctuated according to standard compounds and assay scheme.

Mechanism of the Electrode Reduction of Cupferron in Neutral and Alkaline Media (중성 및 알카리성수용액에서 Cupferron 의 전극환원메카니즘)

  • Hwang, Kum-Sho;Hwang, Jung-Ui
    • Journal of the Korean Society of Fisheries and Ocean Technology
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    • v.11 no.1
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    • pp.32-55
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    • 1975
  • The ammonium salt of N-Nitrosophenylhydroxiamine, namely Cupferron, is a well-known analytical reagent which precipitates a great number of metal ions in acid medium. Various structures of electrode reduction for N-Nitrosophenylhydroxiamine have been suggested in acid and alkaline media by many researchers, but not in neutral medium. So the mechanism of electrode reaction of Cupferron was investigated by both chronopotentiometric and polarographic methods. It was estimated that the reduction of Cupferron occurs in a three-step mechanism through which a chemical step is interposed between two charge transfer, the ECE (charge transfer-chemical reaction-charge transfer) mechanism, over a range of neutral and alkaline media. The chemical reaction of the process was assumed to be acid-base catalyzed from the fact that kapp (over all rate constant) of chemical reaction is pH dependent.

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Quality characteristics of noodles supplemented with rice flour and shell powder (쌀가루와 패각분말을 첨가한 면류의 품질특성)

  • Lee, Jeonggon;Jeong, Gyeong A;Jeong, Jinyi;Lee, Chang Joo
    • Korean Journal of Food Science and Technology
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    • v.51 no.3
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    • pp.221-226
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    • 2019
  • This study investigated the optimal amount of shell powder (0.1, 0.2, 0.3, and 0.4%) to add to rice noodles containing 20% rice flour and compared their quality characteristics to those of wheat noodles containing a commercial alkaline reagent (added at 0.4%). As the amount of shell powder was increased, the L and b values (Hunter's color) increased. The pH, turbidity, and water absorption also increased as the amount of shell powder was increased. However, when the shell powder content exceeded 0.3%, the hardness, chewiness, springiness, and tension tended to decrease below acceptable levels. This might be because the shell powder inhibited network formation. The textural properties and pH value of rice noodles containing 0.2% shell powder were similar to those of the wheat noodles. This suggests that 0.2% shell powder may be the optimal amount to add to rice noodles when used as the alkaline reagent.

Study on the $\delta$-endotoxin by Bacillus thuringiensis subsp. indiana(TH109) (Bacillus thuringiensis subsp. indlana(TH109)가 생산한 $\delta$-endotoxin에 관한 연구)

  • 이광배;채용곤
    • Journal of environmental and Sanitary engineering
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    • v.9 no.1
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    • pp.89-96
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    • 1994
  • This report was investigate the biological characteristic of $\delta$-endotoxin of product by TH109 strain, one strain TH109 which has toxicity on Cockroach is isolate and identification. Generally the $\delta$-endotoxin of product by 3. thuringiensis strain was easily soluble in acid, alkaline and organic solvents but $\delta$-endotoxin of product by TH109 strain are insoluble in HCI, NaOH Thiol- reagent(25mM Dithiotheritol, 25mM Dithioeryritol, 25mM Nathioglycolate, 0.2M ESCN, 2% v/v $\beta$-mecaptethanol), organic solvents( acetone, $CCI_{4}$, ether, dioxin MeOH chloroforrh xylene ), Protease. Through this study of $\delta$-endotoxin produced by TH109 strain is insoluble in acid, alkaline, organic solvents and pretense etc. In the point of view, it is greater possibility that $\delta$-endotoxin will be transform into toxin by the reducible materials instead of the reaction of protease in the intestine.

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Carrier Dyeing of Polyester Fabrics in Alkaline Dyebath Using Microwave (마이크로파를 이용한 Polyester직물의 알칼리욕에서의 Carrier염색)

  • 전영실;남성우;김인회
    • Textile Coloration and Finishing
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    • v.16 no.1
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    • pp.18-25
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    • 2004
  • In this study, the effect of microwave which can increase temperature rapidly on polyester alkaline dyeing was investigated. The final K/S values of polyester fabrics dyed by microwave lower than those of atmospheric dyeing because of the evaporation loss of dyeing solution. If the dyeing time makes longer as much as that in atmospheric dyeing, the K/S values of polyester fabrics dyed under microwave were similar to those of atmospheric dyeing. The K/S values of polyester fabrics dyed in pH 9.5 were higher than those in pH 5.5 in case of aliphatic carriers. The K/S values of organic reagent pretreated polyester fabrics dyed by use of aromatic carriers were not higher than those of non-treated polyester fabrics. But the K/S values of polyester fabrics dyed by use of aliphatic carriers were higher than those of non-treated polyester fabrics. The tensile strength were decreased with increasing of dyebath pH because the polyester fabrics were easily decomposed by high alkali.

Methods for rapid identification of a functional single-chain variable fragment using alkaline phosphatase fusion

  • Lee, Kyung-Woo;Hur, Byung-Ung;Song, Suk-Yoon;Choi, Hyo-Jung;Shin, Sang-Hoon;Cha, Sang-Hoon
    • BMB Reports
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    • v.42 no.11
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    • pp.731-736
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    • 2009
  • The generation of functional recombinant antibodies from hybridomas is necessary for antibody engineering. However, this is not easily accomplished due to high levels of aberrant heavy and light chain mRNAs, which require a highly selective technology that has proven complicated and difficult to operate. Herein, we attempt to use an alkaline phosphate (AP)-fused form of single-chain variable fragment (scFv) for the simple identification of a hybridoma-derived, functional recombinant antibody. As a representative example, we cloned the scFv gene from a hybridoma-producing mouse IgG against branched-chain keto acid dehydrogenase complex-E2 (BCKD-E2) into an expression vector containing an in-frame phoA gene. Functional recombinant antibodies were easily identified by conventional enzyme-linked immunosorbent assay (ELISA) by employing scFv-AP fusion protein, which also readily serves as a valuable immuno-detective reagent.

Purification and Properties of Alkaline Protease from Streptomyce sp. YSA-130 (Streptomyces sp. YSA-130이 생산하는 Alkaline Protease의 정제 및 특성)

  • 윤성우;이강표;유주현;신철수;오두환
    • Microbiology and Biotechnology Letters
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    • v.17 no.4
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    • pp.358-364
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    • 1989
  • A crystalline alkaline pretense- producing Streptomyce sp. YSA-130 was isolated from soil in alkaline medium(pH 10.5). The optimum culture condition of Streptomyce sp. YSA-130 for the production of alkaline protease was as follows; 2.0% soluble starch, 1.0% soytone, 0.3% $K_2$HPO$_4$, 0.02% MgSO$_4$.7$H_2O$, 0.8% Na$_2$CO$_3$, pH 10.5, 3$0^{\circ}C$, and 12 hr. The alkaline pretense from the culture broth of Streptomyce sp. YSA-130 was purified about 24 folds by ammonium sulfate precipitation , dialysis, DEAE-cellulose ion exchange chromatography, gel filtration on Sephadex G-15 and crystallization. Optimum temperature and pH of purified enzyme were 6$0^{\circ}C$, and 11.5. Temperature and pH stability of purified enzyme were 5$0^{\circ}C$, and 5.5-12.0. Calcium ion was effective to stabilize the enzyme at higher temperature. The molecular weight of the purified enzyme was approximately 30,000. The purified enzyme was inactivated by diisopropyl flurophosphate(DFP) but not affected by metal ion, EDTA, sulfhydryl reagent and stable detergent.

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