• Journal of the East Asian Society of Dietary Life
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• v.11 no.2
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• pp.112-120
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• 2001

We evaluated chemical, sensory and mechanical properties of breads containing different amount of Paecilomyces japonica powder to provide the basic informations for the development of functional bread. The pH of dough with 2% Paecilomices japonica powder was the highest but the pH of dough with 3% Paecilomices japonica powder was the lowest. Baking loss rate of bread added 3% Paecilomices japonica powder was the lowest but that of bread added 1% Paecilomyces japonica powder was the highest in that. The result of sensory evaluation showed that bread added 1% Paecilomices japonica Powder was significantly more preferable in chewiness, mouth feel, texture quality and overall quality. Sensory properties of softness, wheat flour odor, moisture, and mouth feel were positively correlated with the acceptability. Mechanical properties of hardness and chewiness had negative correlation with sensory properties, but springiness, gumminess and brittleness had positive correlation with those. The results of various measurements and evaluations showed that the quality of bread containing the Paecilomices japonica powder could be well accepted organoleptically. And this in turn proves the possibility of functional bread by use of Paecilomices japonica.

• Preventive Nutrition and Food Science
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• v.2 no.1
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• pp.17-22
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• 1997

Casein was chemically modified with acetic, succinic, and maleic anhydride and changes in functional pro-perties were evaluated as affected by the degree of modification. Chemical modification resulted in casein with unique functional properties depending upon the type of anhydrid used and the degree of modification. It was possible to control heat coagulation, calcium precipitability, forming and emulsion capacity and stability. At pH 4.5 heat coagulation was 0% in the case 74.1% acetylated casein; on the contrary, succinylation and maleyation resulted in highly heat sensitive protein. Foaming properties were improved markedly by suc-cinylation and maleylation at pH 4.5. However, emulsifying properties were enhanced only by maleylation.

• PNF and Movement
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• v.2 no.1
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• pp.35-47
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• 2004

Purpose : The purpose of this article was to review the literature on contractile properties of skeletal muscle with reference to its molecular and functional diversity. Method : This review outlines scientific findings regarding different contractile properties in skeletal muscle fibers, and discusses their involvement in functional diversity. Result & Conclusions: Muscle fibers possess distinct mechanical and energetic properties. Myosis, one of the primary contractile muscle proteins, displays structural, functional variability and plays the role of the molecular motor of muscle contraction. Muscle satellite cells are normally mitotically quiescent, but initiate proliferation and give rise to daughter myogenic precursor cells as required for the postnatal growth and regeneration of adult muscle. Passive extensibility is an important component of total muscle function because it allows for the maximal length of skeletal muscles. Proprioceptive neuromuscular facilitation(PNF) stretching can help to restore or improve flexibility and coordination, thereby improving overall muscle function.

• Food Science and Industry
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• v.52 no.4
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• pp.346-357
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• 2019

In recent years, starch nanoparticles (SNPs) have been received much attention due to their unique characteristics different from native starch. Also, SNPs have economic and environmental advantages because they are prepared from starch, a cheap and safe natural polymer. It can be used in various industrial applications such as food additives, drug carriers, etc. SNPs have been prepared using different methods and their physiochemical, functional properties and possible industrial applications have been reported. Based on these studies, SNPs are expected to be the promising food materials and expand their utilization in many industries in the future. This review covered the overall researches on SNPs, including preparation, physicochemical and functional properties, and discussed their current and future applications including resistant starch materials.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2006.06b
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• pp.209-213
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• 2006

Relationship between printability and rheological properties of UV flexographic (flexo) inks were investigated. UV flexo suspensions of carbon black in liquid medium having various binding materials such as acylate pre-polymer, di/multi-functional monomer, and diluents, were used as sample inks. Inks were characterized on a rheometer in terms of steady and dynamic behaviors. To understand the rheological properties of UV flexo inks, we must determine the specific rheological properties of chemical and/or physical interactions of their components (pigments, functional monomers, and pre-polymers). In particular, we discussed the influence of multi-functional monomers and the relationship between the rheological properties and transient networks formed by carbon black. In this study, we investigated the interrelationships between rheological properties of UV flexo inks and chemical and/or physical interactions of their components. To investigate correlations between the printability and the rheological behaviors induced by interfacial interactions between ink compositions, we carried out rheological tests of UV ink suspensions. The results were compared with printing tests so as to find out the relationship between printability and rheological properties of ink.

• Proceedings of the Korean Magnestics Society Conference
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• 2007.05a
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• pp.184.2-184.2
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• 2007

• Proceedings of the Korean Magnestics Society Conference
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• 2008.12a
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• pp.161.1-161.1
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• 2008

• Food Science and Biotechnology
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• v.18 no.4
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• pp.889-894
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• 2009

Barley proteins are expected to have unique functional properties due to their high content of alcohol soluble protein, hordein. Since the barley proteins obtained by conventional isoelectric precipitation method cannot represent hordein fraction, barley proteins were fractionated to albumin, globulin, glutelin, and hordein with respect to extraction solvents. Functional properties and film-forming properties of solubility-fractionated barley proteins were investigated to explore their potential for human food ingredient and industrial usage. The 100 g of total barley protein comprised 5 g albumin, 23 g globulin, 45 g glutelin, and 27 g hordein. Water-binding capacities of barley protein isolates ranged from 140-183 mL water/100 g solid. Hordein showed the highest oil absorption capacity (136 mL oil/100 g), and glutelin showed the highest gelation property among the fractionated proteins. In general, the barley protein fractions formed brittle and weak films as indicated by low tensile strength (TS) and percent elongation at break (E) values. The salt-soluble globulin fraction produced film with the lowest TS value. Although films made from glutelin and hordein were dark-colored and had lower E values, they could be used as excellent barriers against water transmission.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.29 no.4
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• pp.215-217
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• 2016

For the improvement of the anti-pollution properties of porcelain electrical insulators, in this study, we have applied the functional film to the surface of insulator. The functional films were coated on the ceramic substrates which components were like the porcelain electrical insulator. The coating material was applied to ceramic substrate by spray coating method and then the film was cured at around $300^{\circ}C$ for 10 minutes with different gas ambient, such as $O_2$, $N_2$, and only vacuum. We have measured the contact angle of the coated surface, and obtained the lowest angle ($8.9^{\circ}$) and a strong hydrophilic property at vacuum condition. The anti-pollution properties were measured, revealing that as the contact angle decreased, the anti-pollution properties improved. The mechanical hardness and adhesion were both excellent regardless of the annealing ambient.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.6
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• pp.956-963
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• 1997

To enhance application of FPC in food industry, salmon FPC hydrolysates were produced and their functional properties were investigated. Hydrolysates of salmon FPC showed high solubilities ranged from approximately $80\~95\%$. Emulsifying activity index (EAI) values of hydrolysates were higher than that of egg white, however sugar ester showed the highest EAI value of 32.5. Though sugar ester had the best emulsifying stability value $({\Delta}EAI)$ of 9.65, hydrolysates showed better ${\Delta}EAI$ value than that of egg white. Foam Activity of hydrolysates was predominantly better than those of controls and also foam stability value showed similiar trend. Osmolality of hydrolysates was increased with the increase of degree of hydrolysis (DH) and concentration of protein, but it showed very lower osmolality than that of NaCl. Flow property of hydrolysates showed different upward-downward curves, and hysteresis loop increased with the increase of DH. ACE inhibitory activity showed similiar value ranged from $21.1\~24\%$ at all DH values.