• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.6
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• pp.758-762
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• 1993

The effect of sodium hexametaphosphate(SHMP) on the extraction of defatted sesame meal protein and the color and amino acid composition of protein concentrate have been studied. The highest amount of protein could be extracted with 1.5% SHMP and the extraction was effective at pH 12.0. The extraction rate tended to increase with increasing the flour to solvent ratio and about 60% of protein was obtained when adjusted the ratio to 1 : 40. Color of sesame protein concentrate was slightly improved by SHMP treatment. Lysine and methionine content were decreased in SHMP-treated protein concentrate but valine and leucine content were increased.

• Korean Journal of Food Science and Technology
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• v.24 no.4
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• pp.387-392
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• 1992

In order to improve the solids and protein concentration and their yields in sea mustard extracts, HCl, sucrose, NaCl, EDTA, and SHMP were added during aqueous extraction and studied their effects on quality characteristics of the extracts. The extracts were prepared by 2 hours of boiling of ground sea mustard and centrifugation. Addition of HCl at $0.1{\sim}0.5N$ level was found that the solids and protein yields was significantly improved along with the ratio of supernatant seperated. The maximum solids and protein yields obtained were 52.48%, 36.73%, respectively, while those values of the aqueous extract without HCl were 23.20%, and 4.87%. Viscosity was reduced from 450 cps to less than 20 cps by HCl addition. When NaCl, sucrose, SHMP, and $Na_2EDTA$ were added in the concentration of range of $0.5{\sim}3.0%$, solid concentration and yields were also significantly improved by the order of $Na_2EDTA-SHMP-sucrose-NaCl$ in their effect. The highest solid yield of 55.0% was obtained from 3% addition of $Na_2EDTA$. Viscosity and turbidity were also reduced by addition of SHMP and $Na_2EDTA$.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.780-785
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• 1990

In order to establish the effective extraction and purification process of rapeseed protein, the extraction solvents were compared with one another ; and the residues of glucosinolate and phytate and the extraction yield of protein, which had been extracted by 1% sodium hexa mata-phosphate(SHMP) and purified through isoelectric precipitation, acid-washing and UF concentration, were investigated. As for the condition for extraction of rapeseed proteins, the solvent of 1% SHMP(pH 8.0) turned out the most appropriate ; so far as the purification process for the elimination of glucosinolate and phytate was concerned, the acid-washing twice or the process of the acid-washing once and UF concentration was considered the most effective. The yield and content of rapeseed protein were 37.1% and 75.3% respectively in the case of the acid-washing twice, 42.1% and 72.4% respectively in the case of the acid-washing once and UF concentraction, Consequently, with the elimination effects of glucosinolate and phytate put into consideration, the process of isoelectric precipitation, acid-washing once(pH 3.5), neutralizing(pH 7.5), UF concentration and then freeze drying proved the most effective purification process.

• Korean Journal of Food Science and Technology
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• v.18 no.2
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• pp.149-152
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• 1986

The effects of polyphosphates (STP, TSPP, SAPP and SHMP) and heart on phyrsicochemical properties of a restructured pork product were studied. Among phosphates studied, no significant differences were found in TBA value and WHC while STP and TSPP showed a significantly better effect on the reduction of cooking loss than SAPP and SHMP. When the products with beef heart (5%, 10%, and 15%) were compared with beef organoleptically, texture and color of the products showed no difference from those of beef regardless of levels of heart. Juiciness was better and cooking loss was lower in the products with heart than in beef. When pork heart was added, cooking loss and TBA value were not significantly different among products with different levels of heart (5%,7.5% and 10%). Color and juiciness were improved significantly with 7.5%, and 10% levels compared to 5% level. The measurements by a color difference meter showed that the improvement of color was mainly due to the increase in redness of tilt product.

• Korean Journal of Food Science and Technology
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• v.17 no.5
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• pp.377-388
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• 1985

The changes in protein fractions and its gel electrophoretic pattern of rapeseeds (Brassica napus L) were investigated during germination at $25^{\circ}C$ under dark condition. The major protein fraction was found to be albumin 25.0%) and globulin (24.6%). Both fractions were decreased throughout germination, particularly significant for albumin, while prolamine(2.2%) and glutelin (1.8%) showed an initial decrease followed by a slow increase at the later stage of germination. The initial 5-6 peaks of gel electrophoresis were reduced to a few after 45 hours. The absorption spectrum at the range of 400-700 nm showed a significant increase in absorbance for sodium hexametaphosphate (SHMP) extract of rapeseeds. The protein extractability with SHMP was not significantly affected by germination.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2022.11a
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• pp.81-82
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• 2022

Al and Zn are used to protect the steel structures from corrosion. In the present studies, 15Al-85Zn alloy wires has been used for the deposition of coating by arc thermal spray process. Moreover, this process of coating exhibited severe defects formation, therefore, this coating was post-treated with different concentrations i.e. 0.05, 0.1 and 0.5M sodium hexa meta phosphate (Na6[(PO3)6]: SHMP) to fill to defects of deposited coatings and assessed their corrosion resistance in 3.5 wt.% NaCl solution with exposure periods. After the treatment, the porosity of the coating reduced significantly by formation of composite oxide films onto the coating surface. Initially, 0.5 M SHMP treated coating exhibited highest in total impedance due to significant reduction of porosity but once the exposure periods are extended, the composite oxides are dissolved, thus, total impedance is decreased.

• Journal of Korean Society of Environmental Engineers
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• v.33 no.9
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• pp.677-685
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• 2011

The reverse osmosis membrane processes have several operational problems. Fouling by inorganic scale occurs on membrane surface due to increases in concentrations over solubility by retaining ions on feed side of the membrane. Inorganic scales could be controlled by antiscalants or acid addition. In this study, three antiscalants having different characteristics were selected and evaluated on efficiency of $CaCO_3$ scale control. The $CaCO_3$ scale was inhibited by the antiscalants : 0.4 mg/L for SHMP, 0.6 mg/L for Spectra Guard, and 3 mg/L for Flocon 150 N. Increasing concentration factors of simulated sea water resulted in increases in antiscalant doses for the scale control. The increases in doses were positively proportional to the concentrate factors used in this study. Spectra Guard, one of the polyacrylate type antiscalants, was the most effective to control $CaCO_3$ scale. The antiscalants with the different scale inhibition time and doses implied the different control mechanisms.

• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.51-56
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• 1994

Development for extraction method of sea tangle was investigated with addition of sucrose, NaCl, EDTA-2Na, SHMP, and hydrolysis with commercial polysaccharide hydrolyzing enzymes. The total solids and protein yields were significantly increased by enzymatic hydrolysis or addition of NaCl and EDTA-2Na during boiling. The extract prepared by enzymatic hydrolysis followed by 2 hrs of boiling in 1.5% NaCl solution was significantly improved in solids and protein yield from 24.1% and 13.9% of 2 hrs of water boiling to 44.6% and 32.2%, respectively. The combined method increased the amino-nitrogen content but reduced the turbidity and viscosity. Extracts with a high intensity of total and seaweed-like taste as revealed by sensory evalution were obtained by combined method.

• Korean journal of food and cookery science
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• v.2 no.1
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• pp.65-70
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• 1986

Total pectin content of Korean apple varieties at optimum harvest time was deter-mined by carbazole reaction method and pectin fraction content in each variety was also determined. Properties of pectin extracted ty 2a Sodium hexa metaphesphate were compared with commercial pectin. Among apple varieties, pectin contents varied in the range of 0.26-0.48％ on fresh basis and 1.76-4. 0% on dry basis. Ball's was the highest and then high in order of Spur early blaze, Golden delicious, Fuji. , Jonathan. In each pectin fraction, soluble pectin fractions in Rall's was the lowest and in both Spur early blaze and Golden Delicious were highest but insoluble fractions in the latter were lowest. Thub the changes in poetic substances in Spur early blaze and Golden delicious seem to he occurred: during early ripening. In the analysis of properties of isolated pectin, ash, anhydrogalacturonic arid7(AUA) content and methoxyl content were different among apple varieties. Ash and methoxyl content in all isolated pectin were higher and AUA content lower than in commercial pectin. Degree of esterification (DE) in all apple varieties were above 70％.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.6
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• pp.551-558
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• 1991

We investigated the physicochemical and functinal properties of rapeseed(Brassica napus var. Youngsan) protein prepared by combining various soluvent and purification procedures, such as ultrafiltration (UF) concentration and acid-washin. The lightness value(YCIE) of each protein was greadully improved and its hydrophobicity increased by the degree of purification. The analysis of each protein by sodium dodecyl sulfate-plyacrylamide gel electrophoresis (SDS-PAGE) had nine bands revealed without difference, the considerable portion of which were of $1.96~1.59{\times}10^4$ dalton molecular weight. The content of amino acid increased a little more in the other processed proteins than in the control, and decreased considerably in the proteins extracted by the mixed solvent of 1% sodium hexametaphosphate(SHMP) and 0.25M ethlene diamine tetraacetic acid (EDTA). The better proteins were purified, the lower the kinematic viscosities were in their values. The water absorption and foaming properties were scarcely different according to the processes. The oil absorption and the emulsion activity index normally increased according to the degree of purification. The properties of heat coagulation revealed high values only in the proteins processed by EDTA while they showed considerably low values the other proteins.