• Title, Summary, Keyword: Physicochemical properties

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Physicochemical Properties of G009 (G009의 물리 화학적 특성)

  • Park, Man-Ki;Park, Jeong-Hill;Lee, Mi-Young;Park, In-Jeong;Kim, Su-Ung;Lee, Seong-Yong;Jeong, Hoon;Lee, June-woo;Han, Man-Deuck
    • Biomolecules & Therapeutics
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    • v.2 no.3
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    • pp.244-246
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    • 1994
  • G009, isolated from the mycelia of Ganoderma lucidum, has been reported as a potent liver-protecting compound. To characterize this compound, its physicochemical properties were studied. The average molecular weight of the most abundant constituent of G009 was 9.4 kD. The contents of carbohydrate and protein in G009 were 70% and 12.4% respectively. The main carbohydrate constituents were glucose, xylose, mannose and galactose. Seventeen kinds of amino acid were detected. The contents of carbon, hydrogen, and nitrogen were 40, 5.7, and 1.8%, respectively. Ca, Mg, Zn were also determined.

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Physicochemical Properties of Octenylsuccinated Corn Starch (옥테닐호박산나트륨 전분의 이화학적 특성)

  • 정만곤;임번삼
    • Journal of Food Hygiene and Safety
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    • v.14 no.1
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    • pp.84-89
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    • 1999
  • Octenylscuccinated corn starches prepared by reaction of corn starch with 1-octenylsuccinic anhydride(OSAn) and their degree of substitution (DS), reaction efficiency(RE), residual octenylsuccinic acid (OSA), and physicochemical properties were compared with those of the native corn starch. DS increased with increase of OSAn and RE was much nearly the same regardless of increased of OSAn. The content of residual of residual OSA was significantly lower than that of regulation of food additives. And as washing frequency of dispersion of the reactant was increased, the content of residual OSA of octenylsuccinated starch was decreased. Raid Visco-Analyzer initial pasting temperature and setback of octenylsuccinated starches decreased whereas peak viscosity and breakdown increased. When DS of octenylsuccinated starches increased, temperature of initial gelatinization of octenylscuccinated starches drastically decreased. The octenylsuccinated starches also formed clearer pastes. The solubility was much nearly the same regardless of increase of DS at 7$0^{\circ}C$ but the swelling power increased 1.2~1.7 times higher than that of native corn starch at 7$0^{\circ}C$. The water binding capacity of octenylsuccinated starches also decreased.

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Changes in the Physicochemical Properties and Color Values of Salted and Fermented Shrimp (새우젓 발효 중 이화학적 특성 및 색도 변화)

  • Cho, Hee-Sook;Kim, Kyung-Hee
    • Journal of the East Asian Society of Dietary Life
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    • v.20 no.1
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    • pp.69-76
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    • 2010
  • This study was performed to examine the effects of salt addition level on changes in the physicochemical properties and color values of salted shrimp during fermentation. Fresh shrimp were salted with different concentrations (8, 18, 28%) of Chunil salt and fermented at $20^{\circ}C$ for 160 days. In the 8% salted shrimp treatment, volatile basic nitrogen (VBN), amino nitrogen (AN), and trimethylamine (TMA) contents rapidly increased during the fermentation period, while in the 18 and 28% salt groups these increases were reduced throughout the 160 days of fermentation. Thiobarbituric acid (TBA) values increased rapidly for 120 days of fermentation and then decreased. The thiobarbituric acid values of the 18, and 28% salted and fermented shrimp groups were lower than the that of the 8% group. In addition, Hunter's color L, a, and b values decreased as the fermentation period increased.

Changes in Physicochemical Properties of Rice Starch Processed by Ultra-Fine Pulverization

  • Han, Myung-Ryun;Chang, Moon-Jeong;Kim, Myung-Hwan
    • Journal of Applied Biological Chemistry
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    • v.50 no.4
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    • pp.234-238
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    • 2007
  • The effects of ultra-fine pulverization on the physicochemical properties of rice starch (RS) were investigated using a high impact planetary mill. After pulverization, RVA characteristics, peak viscosity, break down, and set back values of RS decreased from 274.75 to 9.42 RVU, 214.46 to 6.17 RVU, and 87.80 to 17.00 RVU, respectively. The pasting properties also changed significantly. X-Ray diffractogram revealed RS had four A-type peaks, which disappeared after pulverization. The peak temperature and gelatinization enthalpy of RS using differential scanning calorimetry (DSC) were 13.99 J/g at $75.14^{\circ}C$, whereas the pulverized RS (PRS) had two peaks, 0.13 J/g at $63.88^{\circ}C$ and 1.23 J/g at $101.24^{\circ}C$. DSC measurement showed the retrogradation degree of PRS was lower than that of RS after storage at 4 and $25^{\circ}C$. The enzymatic (${\alpha}$-amylase) digestibilities of RS and PRS were 72.7 and 77.3%, respectively.

Physicochemical Properties of Used Frying Oil in Foodservice Establishments (단체급식에서 재사용 튀김유의 이화학적 특성변화)

  • 송연순;장명숙
    • Korean journal of food and cookery science
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    • v.18 no.3
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    • pp.340-348
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    • 2002
  • Changes in the physicochemical properties of frying oil after single or repeated use in foodservice establishments were studied. The experiment was designed to simulate the practical frying practice based on a survey from the dieticians in the food service establishments. Used oils came from the single frying of mackerel and the sequential frying of 1) potato and mackerel, 2) battered pork and mackerel, and 3) potato, battered pork, and mackerel. The used oil samples were analyzed and compared with the fresh one. Oil quality parameters such as acid value, peroxide value, thiobarbituric acid value, iodine value, viscosity, and color were measured at each step of deep-fat frying. The physicochemical properties of the frying oils have been more or less affected by the frying conditions. However, the used oils resulted from the experimental trials were within the range of acceptance as indicated by the acid and peroxide values.

Changes in Physicochemical Properties of Rice Extrudate Due to Added Isolated Soy Protein (분리대두단백 첨가에 의한 쌀 압출성형물의 물리화학적 특성 변화)

  • Lee, Chan
    • The Korean Journal of Food And Nutrition
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    • v.23 no.1
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    • pp.114-117
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    • 2010
  • The effects of isolated soy protein(ISP) content on the physicochemical properties of extrudates from rice flour produced by a single-screw extruder were evaluated. The integrity index(II), nitrogen solubility index(NSI), rehydration ratio(RR), and density were measured as indices of the changes of physicochemical properties of rice extrudates. Increased amounts of ISP resulted in increased II but decreased RR and density. There was no change in the NSI value. It was concluded that the addition of ISP to the raw material could be helpful in texturization of rice extrudate.

Physicochemical Properties of Jeung-pyun Dough Containing with Different Amounts of Brown Rice (현미가루를 첨가한 증편반죽의 이화학적 특성)

  • Jeong, Sang-Yeol;Park, Mi-Jung;Lee, Sook-Young
    • Korean journal of food and cookery science
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    • v.27 no.2
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    • pp.9-17
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    • 2011
  • In this study, the physicochemical properties of polished rice flour, brown rice flour, and Jeung-pyun dough were studied. The protein, lipid, dietary fiber, pH of brown rice flour were higher than those of polished rice flour. The total polyphenol contents and electron donating ability (EDA) of brown rice flour (83.60 mg%, 2.44%, respectively) were higher than those of polished rice flour (56.91 mg%, 1.43%, respectively). The temperature gelatinization of brown rice flour higher than that of polished rice flour. The counts in Jeung-pyun dough were not significantly decreased brown-rice flour. The addition of brown rice flour decreased the amount of carbon dioxide gas evoluted from Jeung-pyun dough. The pH values of brown rice Jeung-pyun dough generally decreased fermentation time.

Physicochemical Properties of Frozen Immatured Soybean as Influenced by Thawing Conditions (냉동풋콩의 해동조건에 따른 물리화학적 특성변화)

  • 이준호;석은주;유종근;최용희
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.29 no.1
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    • pp.15-19
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    • 2000
  • Physicochemical properties of frozen immatured soybean (Miwon) under various thawing conditions were investigated. The moisture content, density and other chemical compositions were not affected by the thawing conditions. Thelightness of soybean and soybean hull decreased when thawing with 1$0^{\circ}C$ water while it increased when other thawing conditions used. Hardness and vitamin C content decreased with all thawing conditions ; especially decrease in vitamin C content was severe with microwave thawing. Lipoxygenase activity was significantly decreased when thawing with microwave and 1$0^{\circ}C$ water. It was recommended that thawing with 1$0^{\circ}C$ water was the most apropriate method in terms of overall quality.

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Interrelation between Physicochemical Properties of Milled Rice and Retrogradation of Rice Bread during COld Storage (쌀의 이화학적 특성과 저장 쌀빵의 노화성과의 관계)

  • 강미영;최영희;최해춘
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.26 no.5
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    • pp.886-891
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    • 1997
  • The interrelation between physicochemical properties of milled rice and retrogradation of rice bread during cold storage was examined to compare the varietal difference in maintenance of rice bread quality. Twelve rice materials showed big varietal difference on physicochemical properties of rice starch such as amylose content(0.0~29.2%), gel consistency(20~98mm), and alkali digestion value(2.0~7.0). Rice bread made from milled rice of Jungwonbyeo, AC 27 and IRAT 177 exhibited soft texture and late retrogradation of rice bread during cold storage(4$^{\circ}C$). The amylose content of milled rice was closely associated with gel consistency negatively and with springiness of rice bread positively. The retrogradation of rice bread texture during cold storage was correlated with gel consistency of rice flour positively and with alkali digestion value of milled rice negatively.

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Biological and physicochemical properties of canine parvovirus isolated from the dogs with diarrhea (설사증 이환견(罹患犬)으로 부터 분리한 canine parvovirus의 성상에 관한 연구)

  • Choi, Hae-yeon;Jun, Moo-hyung;Park, Seong-kuk
    • Korean Journal of Veterinary Research
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    • v.31 no.3
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    • pp.295-302
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    • 1991
  • From 1988 to 1989, 8 strains of canine parvovirus-2(CPV-2) were isolated from the fecal specimens from the dogs that were clinically diagnosed as canine parvoviral enteritis in the veterinary hospitals located in the regions of Taejeon and Chungbuk province. The biological and physicochemical properties for the isolates were studied. Among 62 fecal samples collected from the dogs with enteric diseases, 24(38.7%) showed the haemagglutinating activity to porcine erythrocyte ranging from 16 to 16,384 of HA titers. In cytopathological studies with CRFK cells, intranuclear inclusion bodies were observed in all of eight specimens with the high HA titer over 1,000, of which three specimens showed cytoplasmic inclusions concurrently with the intranuclear inclusion bodies. It was found that the isolates revealed the highest haemagglutinating activity with porcine erythrocytes and the relatively lower haemagglutination titers with the erythrocytes from cat and rabbit. None of erythrocytes from the other animals reacted with the isolates. By the cross-haemagglutination inhibition test for the isolates with the reference viruses and sera, the isolates were evidently identified as the strains of CPV-2. In physicochemical property test, the isolates were stable in lipid solvent, pH and heat treatment at $56^{\circ}C$ for 30 min, and showed the virus particle size less than 25 nm, containing a DNA genome.

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