• Title/Summary/Keyword: functional properties

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Functional Properties of Maillard Conjugates Made from Whey Protein Isolate and Inulin (분리유청단백질-이눌린 유래 마이야르 공액체의 기능적 특성 연구)

  • Kim, Yeon-Woo;Lee, Se-Hee;Lee, Won-Jae
    • Journal of Dairy Science and Biotechnology
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    • v.40 no.4
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    • pp.143-150
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    • 2022
  • Maillard conjugates are formed by covalent bonds between proteins and polysaccharides. Understanding the functional properties of Maillard conjugates, including emulsifying and antioxidant properties, can be crucial when Maillard conjugates are used in processed foods. This study aimed to manufacture whey protein isolate (WPI)/Inulin Maillard conjugates and investigate how manufacturing variables including heating temperature and pH affect the functional properties of Maillard conjugates. The surface properties, emulsifying properties, and antioxidant properties of Maillard conjugates were assessed by varying heating temperature and pH. The grafting degree of WPI/Inulin Maillard conjugates increased with increasing pH and heating temperature, indicating enhanced conjugation efficiency. Surface hydrophobicity, emulsifying properties (including emulsifying activity index and emulsifying stability index), and ABTS radical scavenging ability of WPI/Inulin Maillard conjugates increased as pH and heating temperature were increased. In conclusion, WPI/Inulin Maillard conjugates were successfully manufactured, and pH and heating temperature were critical factors in enhancing Maillard conjugate functional properties.

Effect of Irradiation of Red Radish Seeds on the Seed Viability and Functional Properties of Sprouts

  • Waje, Catherine K.;Park, Ju-Hwan;Kim, Gui-Ran;Kim, Yu-Ri;Han, Bum-Soo;Lee, Yeon-Kyung;Moon, Kwang-Deog;Kwon, Joong-Ho
    • Food Science and Biotechnology
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    • v.18 no.2
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    • pp.390-395
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    • 2009
  • Red radish seeds were irradiated at doses up to 8 kGy using electron beam (e-beam) and gamma ray ($\gamma$-ray). The seed viability and functional properties (carotenoid, chlorophyll, ascorbic acid, and total phenol) of sprouts grown from these irradiated seeds were evaluated. High germination percentage ($\geq$97%) was observed in seeds irradiated at $\leq$5 kGy, but the yield ratio and sprout length significantly decreased with increased irradiation dose. Irradiation at $\geq$6 kGy resulted in curling of the sprout roots. Sprouting enhanced the functional properties of red radish seeds as indicated by the increased carotenoid, chlorophyll, ascorbic acid, and total phenol contents during germination. However, radiation treatment hampered the growth of seeds resulting in underdeveloped sprouts with decreased carotenoid, chlorophyll, ascorbic acid, and total phenol contents. In general, e-beam and $\gamma$-ray irradiation of red radish seeds showed similar effects on the seed viability and functional properties of sprouts. Postharvest storage reduced the functional quality of sprouts.

Improvement on the Functional Properties of Gelatin Prepared from the Yellowfin Sole Skin by Precipitation with Ethanol (알코올처리에 의한 각시가자미껍질 젤라틴의 기능성 개선)

  • Kim, Jin-Soo;Lee, Eung-Ho
    • Korean Journal of Food Science and Technology
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    • v.26 no.6
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    • pp.683-689
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    • 1994
  • With a view to utilizing effectively fish skin wastes from marine manufactory, a gelatin solution extracted from yellowfin sole skin was fractionated by precipitation with ethanol, and then the functional and physico-chemical properties for the fractionated gelatin were determined. Ethanol was added up to 50% of ethanol content to a gelatin solution extracted from yellowfin sole skin, then the mixture was left to stand at $0^{\circ}C$ for 12 hours. Finally, the precipitates were dried by hot-air ($40^{\circ}C$). The gel strength and melting point of a 10% gel of gelatin prepared from yellowfin sole skin by precipitation with ethanol has 322.4g and $23.3^{\circ}C$, respectively. The physico-chemical properties of the ethanol treated fish skin gelatin were superior to those of fish skin gelatin prepared without ethanol treatment. Besides, the functional properties of the ethanol treated gelatin were lower in solubility and higher in water holding capacity, oil binding capacity, emulsifying activity, emulsifying stability, foam expansion and foam stability than those of pork skin gelatin sold on market as well as gelatin prepared without ethanol treatment. It may be concluded, from these results, that the fish skin gelatin prepared by precipitation with ethanol can be effectively utilized as a human food by improving the functional properties.

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Combined effect of nitrogen- and oxygen functional groups on electrochemical performance of surface treated multi-walled carbon nanotubes (표면처리된 탄소나노튜브의 질소 및 산소관능기 도입에 따른 전기화학적 특성)

  • Kim, Ji-Il;Park, Soo-Jin
    • 한국신재생에너지학회:학술대회논문집
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    • 2011.05a
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    • pp.214.1-214.1
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    • 2011
  • In this work, the electrochemical properties of the surface treated multi-walled carbon nanotubes (MWNTs) are investigated for supercapacitors. Nitrogen- and oxygen functional groups containing MWNTs are prepared by nitrogen precursors and acidic treatment, respectively. The surface properties of the MWNTs are confirmed by X-ray photoelectron spectroscopy (XPS) and Zeta-potential measurements. The electrochemical properties of the MWNTs are investigated by cyclic voltammetry, impedance spectra, and charge-discharge cycling performance in 1 M $H_2SO_4$ at room temperature. As a result, these functionalized MWNTs lead to an increase in the specific capacitance as compared with the pristine MWNTs. It proposes that the pyridinic and pyridinic-N-oxides nitrogen species influence on the specific capacitance due to their positive charges, and thus an improved electron transfer at high current loads, since they are the most important functional groups affecting capacitive behaviors.

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Physical and Cooking Properties of Commercial Dried Noodles Supplemented with Functional Ingredients (기능성 부재료를 첨가한 시판 건국수류의 물성 및 조리 특성)

  • Hwang, Seong-Yun;Kang, Kun-Og
    • Journal of the East Asian Society of Dietary Life
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    • v.24 no.3
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    • pp.368-374
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    • 2014
  • We investigated the physical and cooking properties of commercial noodles supplemented with functional ingredients. RVA (rapid visco analyzer), color, water activity, texture and cooking properties were tested. Noodles containing kudzu showed the highest initial gelatinization temperatures, whereas noodle containing kelp displayed the highest peak viscosity and set back. Holding strength and final viscosity were highest in noodles containing mugwort. The L value ($94.89{\pm}0.02$) of wheat flour noodle was the highest. Among functional noodles, L value ($88.65{\pm}0.01$) and a value ($7.42{\pm}0.02$) of cactus noodle were the highest, whereas b value of pumpkin noodle was $40.81{\pm}0.03$, which was higher value than in other noodles. Water activity of cactus noodle was highest (0.455), but the difference was not significant. Cooking properties (including weight, volume, and water absorption) and turbidity of pumpkin noodles showed the highest growth rate. In terms of texture, hardness was highest ($12836.8{\pm}7.1g/cm^2$) in green tea noodles, and cohesiveness and gumminess were highest in kelp and mugwort noodles. Considerig the quality characteristics of noodles supplemented with mulberry leaves, cactus, mugwort, green tea, pumpkin, kelp or kudzu, pumpkin noodles were most stable in terms of gelatinization and cooking properties.

Effect of Hot-compaction Temperature on the Magnetic Properties of Anisotropic Nanocrystalline Magnets

  • Li, W.;Wang, H.J.;Lin, M.;Lai, B.;Li, D.;Pan, W.
    • Journal of Magnetics
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    • v.16 no.3
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    • pp.300-303
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    • 2011
  • The effect of the hot-compaction temperature on the microstructure and magnetic properties of anisotropic nanocrystalline magnets was investigated. The hot-compaction temperature was found to impact both the magnetic properties and the microstructure of die-upset magnets. The remanence of the isotropic precursor increases slightly with the improved hot-compaction temperature, and the grains start to grow on the flake boundary at higher hot-compaction temperatures. After hot deformation, it was found that the change in the magnetic properties was the inverse of that observed with the hot-compaction temperature. Microstructural investigation showed that die-upset magnets inherit the microstructural characteristics of their precursor. For the die-upset magnets, hot pressed at low temperature, scarcely any abnormal grain growth on the flake boundary can be seen. For those hot pressed at higher temperatures, however, layers with large equiaxed grains could be observed, which accounted for the poor alignment during the hot deformation, and thus the poor magnetic properties.

Application of Microbial Transglutaminase and Functional Ingredients for the Healthier Low-Fat/Salt Meat Products: A Review (건강지향의 저지방/저염 식육가공품을 위한 Microbial Transglutaminase와 기능성 소재 이용 기술)

  • Lee, Hong-Chul;Chin, Koo-Bok
    • Food Science of Animal Resources
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    • v.30 no.6
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    • pp.886-895
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    • 2010
  • The level of fat and salt can affect the product quality and storage stability of processed meats. Additionally, consumers' demands require dietary guidelines for developing low-fat/salt functional foods. Microbial transglutaminase (MTGase), which enhances textural properties by catalyzing protein-protein cross-linkages, was introduced to develop healthier lowfat/salt meat products. The potential possibilities of low-fat/salt processed meats were reviewed under optimal conditions for functional ingredients from several previous studies. The addition of non-meat protein (e.g. sodium caseinate and soy protein isolates), hydrocolloids (e. g. konjac flour, carrageenan, and alginates), and MTGase alone or in combination with other functional ingredients improved textural and sensory properties similar to those of regularly processed meats. When MTGase was combined with hydrocolloids (konjac flour or sodium alginate) or other functional ingredients, gelling properties of meat protein were improved even at a low salt level. Based on these reviews, functional ingredients combined with new processing technologies could be incorporated into processed meats to improve the functionality of various low-fat/salt meat products.

Development of functional food products with natural materials derived from marine resources (건강기능성 수산식품소재의 개발)

  • Ryu, BoMi;Jeon, You-Jin
    • Food Science and Industry
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    • v.51 no.2
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    • pp.157-164
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    • 2018
  • Recently demand for safer and healthier food has augmented with advancements in health conditions. Food ingredients with yet to be known safety and functionality, are being investigated for their safety or detrimental effects. The Ministry of Food and Drug Safety has introduced "health functional food" by the "Health Functional Food Act" to evaluate bio-functional and safety properties of raw materials using standard methods including in-vitro and in-vivo testing before human consumption. Despite recent growth in net worth of domestic functional food market, most of the raw materials are not from local Korean industries with own research and development, and mostly terrestrial not marine resources. Geographically, Korea has access to diverse marine bio-resources that need to be managed and utilized sustainably. Recently, diverse novel physiologically active substances have been reported from marine organisms. Hence, the development of functional foods from marine bio-resources is considered as an inevitably important task.

Effects of Combination Treatments of Nisin and High-intensity Ultrasound with High Pressure on the Functional Properties of Liquid Whole Egg

  • Lee, Dong-Un
    • Food Science and Biotechnology
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    • v.18 no.6
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    • pp.1511-1514
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    • 2009
  • Liquid whole egg (LWE) was subjected to high hydrostatic pressure (HHP), a consecutive combination of nisin and HHP (nisin-HHP), or a consecutive combination of ultrasound and HHP (ultrasound-HHP), and functional properties of processed LWE were compared to those of raw LWE. Little changes in foaming and emulsifying properties were observed by the application of HHP alone and the combined process of nisin and HHP. In contrast, ultrasound-HHP combination resulted in significant changes in color, foaming, and emulsifying properties. The maintenance of functional properties after HHP treatment agreed with expectation, because the HHP processing condition had been selected where minimal rheological changes had occurred.