• Korean Journal of Food Science and Technology
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• v.45 no.3
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• pp.293-298
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• 2013

We aimed to provide the basic data for the development of a beverage using the juices from bioresources from Jeju. Our results show that pH and $^{\circ}Bx$ of the bioresources ranged 2.0-6.5 and 3.3-16.8, respectively. Rubus coreanus Miquel juice had the highest total phenol content (47.3 mg gallic acid equivalent (GAE)/100 mL). Citrus sphaerocarpa juice showed higher rates of 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging (86.8%) than those of other juices. However, the oxygen radical absorbance capacity (ORAC) value ($2,409.5{\mu}M$ TE/mL) of Citrus sudachi Hort. ex Shirai juice was higher than those of other juices. A high correlation (R=0.7343) was observed between the pH and ORAC values for the 20 bioresources. Furthermore, a high correlation (R=0.8752) was found between the phenolic contents and DPPH radical scavenging for the 5 citrus fruits. These results suggest that the bioresources in Jeju could be used as natural antioxidants for the development of functional foods, including healthy beverages.

• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.785-794
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• 2016

This research was conducted to evaluate quality changes in traditional Doenjang and manufactured Doenjang during a storage period of 8 weeks. Low-salt Doenjang and commercial Doenjang were purchased from different manufacturers and proximate analysis as well as changes in isoflavone, polyphenol, flavonoid contents of the samples were investigated using a mass spectrophotometer. The salinity of traditional Doenjang, low salt Doenjang, and commercial Doenjang were $13.2{\pm}1.15$, $7.17{\pm}2.74$, $10.67{\pm}0.35%$, respectively and the salt concentrations of the soybean pastes did not change during storage. After 8 weeks at $35^{\circ}C$, chromatic values of all the paste samples decreased somewhat, with traditional Doenjang exhibiting fewer changes as compared to manufactured Doenjang. Amino acid nitrogen, acidity, microbial population all tended to increase with time, although some samples showed fluctuations during the test period. Moreover, the total isoflavone contents of traditional Doenjang increased with storage time while that of manufactured Doenjang tended to decrease. The isoflavone aglycone was shown to be the highest in traditional Doenjang, while isoflavone glycoside was abundant in manufactured Doenjang. Total flavonoid contents showed similar trends regardless of samples; initial contents of total flavonoid was 0.6 mg/g which increased to more than twice to 1.4 mg/g at the end of storage period. Composition profile of Doenjang extracts was analyzed using UPLC-Q-ToF.

• Journal of Conservation Science
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• v.33 no.5
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• pp.391-398
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• 2017

This study was conducted to investigate lichen as a typical biomass damage on the surfaces of flagpole-supporting stones in the Beopjusa temple. The lichens present on the flagpole-supporting stones were limited to five species. Two dominant lichen species were identified: Aspicilia sp. and Pertusaria flavicans. One foliose species and one fruticose species, which are rarely observed on crustose lichens, were identified as Xanthoparmelia conspersa and Ramalina sekika, respectively. The lichen inhabiting the black algae layer was confirmed as Leprocaulon textum. ATR-FTIR was performed to analyze the secondary metabolites synthesized by the lichens. By comparing the FTIR spectra of Xanthoparmelia conspersa and Ramalina sekika, the synthesized organic acids were confirmed to differ from each other. Furthermore, the spectral changes and characteristics due to functional groups in the molecules were confirmed.

• Food Science and Biotechnology
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• v.18 no.1
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• pp.228-233
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• 2009

This study was conducted to examine the changes in the molecular structure and physiological activities of silk fibroin by gamma irradiation. The results of gel permeation chromatography and sodium dodecyl sulfate-polyacrylamide gel electrophoresis showed that the molecular weight of fibroin was increased depending upon the irradiation dose. Secondary structure of fibroin determined by using circular dichroism revealed that the ratio of $\alpha$-helix was increased up to 10 kGy and then decreased depending upon the irradiation dose. Whereas, the ratio of $\beta$-sheet, $\beta$-turn, and random coil were decreased and then increased with an alteration in the $\alpha$-helix secondary conformation. The 2.2-diphenyl-1-picryl-hydrazil (DPPH) radical scavenging activity of fibroin was increased by gamma irradiation at 5 kGy, but was decreased above 10 kGy depending upon the irradiation dose. Also, the inhibition activities of tyrosinase and melanin synthesis of fibroin were increased by gamma irradiation. These results indicated that gamma irradiation could be used as an efficient method to make fibroin more suitable for the development of functional foods and cosmetics.

• Journal of the Korean Society of Laryngology, Phoniatrics and Logopedics
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• v.22 no.1
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• pp.40-46
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• 2011

Background and Objectives : Vocal fold bowing is an organic voice disorder that is associated with an abnormal structure of the vocal folds whereas vocal fold polyp is a functional voice disorder caused by an abnormal use of the vocal folds. Both types of vocal folds share a common property in that they make one's voice breathy or strained. The purpose of this study is to compare voice from two types of vocal folds and to offer information of clinical importance. Materials and Method: Vocal fold bowing and vocal fold polyp groups consisted of 7 male subjects, respectively. All subjects recorded /a/ in the state of measuring MPT (maximum phonation time), repeating 3 times, by a voice recorder (48 kHz sampling rate; 24 bit quantization). They answered the questions of K-VHI. Time domain parameters (such as perturbation parameters including HNR, Jitter, etc.) were calculated for the whole duration of /a/ and those of the frequency domain were measured in initial 40 ms and stable 40 ms of /a/, respectively. Mann-Whitney V-test was used for the time domain parameters and K-VHI survey, and Wilcoxon signed rank test was applied to the frequency domain parameters (H1, H2, H1-H2). Results: For K-VHI survey and the time domain analysis, there was no significant difference between bowing and polyp group. For frequency domain analysis, H1 and H2 showed a significantly different result between two groups. Vocal fold bowing group has longer duration and lower intensity than that of vocal fold polyp group in the 'aspirated interval', which could be observable prior to ordinary vowel oscillation. Conclusion: Both groups seem to show breathy voice. This could be referred on the basis of the value of H1-H2. The K-VHI survey says that subjects with vocal fold bowing feel more uncomfortable than subjects with vocal fold polyp.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.3
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• pp.179-187
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• 2010

This study examined ways to improve the functional properties of commercial soy sauce using gelatin hydrolysates from the refiner discharge of Alaska pollock, Theragra chalcogramma. The total nitrogen content and pH of gelatin sauce prepared by dissolving the second-step gelatin hydrolysates (15 g), salt (20 g), sugar (5 g), glucose (2.5 g), inosine monophosphate (IMP) (0.5 g), black pepper (0.1 g), caramel powder (0.1 g), ginger powder (0.05 g), garlic powder (0.05 g), vinegar (3 mL), and fructose (3 mL) in water(100 mL) were 1.71% and 5.35, respectively. The results of a sensory evaluation indicated that when preparing blended soy sauce, the optimal blending ratio of gelatin sauce to commercial soy sauce was 20:80 (v/v). Because the total nitrogen content and pH of the blended soy sauce were 1.52% and 5.31, respectively, the blended soy sauce could be sold as a soy sauce. The oxidative property of the blended soy sauce was similar to that of 20 mM ascorbic acid, and its angiotensin-converting enzyme (ACE) -inhibiting activity was 1.5 mg/mL. The results suggest that the antioxidative and ACE-inhibiting activities of commercial soy sauce can be improved by blending gelatin sauce (20) with commercial soy sauce (80). The total amino acid content of the blended soy sauce was 9,107.3 mg/mL, which was higher than that (8,992.4 mg/100 mL) of commercial soy sauce. However, the taste value of the blended soy sauce was 415.8, which was lower than that (431.2) of commercial soy sauce.

• Polymer(Korea)
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• v.35 no.2
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• pp.157-160
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• 2011

In this paper, poly (dimethyl siloxane) (PDMS) was modified using electron beam irradiation and its property was investigated. PDMS sheets prepared using a conventional thermal curing method were irradiated by electron beams at absorbed doses between 20 and 200 kGy and their properties were characterized using swelling degree and contact angle measurements, universal testing machine (UTM), thermogravimetric analyzer (TGA), and X -ray photoelectron spectrometer (XPS). The results of the swelling degree measurements, UTM, and TGA revealed that the swelling degree of the irradiated PDMS sheets was reduced down to 24% in comparison to the control sheet, and their compression strength and thermal decomposition temperature increased up to maximum 2.5 MFa and $10^{\circ}C$, respectively, due to the increase in crosslinking density by irradiation. In addition, on the basis of the results of contact angle measurements and XPS, the wettability of the PDMS sheets was enhanced up to 24% owing to the generation of hydrophilic functional groups on the PDMS surface by oxidation during electron beam irradiation.

• Journal of Adhesion and Interface
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• v.6 no.3
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• pp.1-9
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• 2005

This study investigated the influence of atmospheric plasma factors such as RF power, treatment time, the gap distance between discharge and sample, and the gas flow rate of Ar on the surface property by using the design of experiment (DOE) method. The plasma treatment time (s), plasma power (W), gap distance (mm) between discharge and sample, and flow rate of Ar gas were in order of important factors for changing the surface free energy of PMMA plates. As a result, the most effective factor for improving the surface free energy of PMMA plates is the distance (mm) from discharge glow to sample plate. Because of the interaction between plasma power (W) and treatment time (s), the power dose (J) factor which multiply plasma power (W) by treatment time (s) should be significantly considered. The optimum condition for maximizing the surface free energy of PMMA plate was found at 1500J of power dose. Through XPS and AFM analysis, we also observed the change of chemical composition, surface morphology and roughness before and after plasma treatment. It is considered that the change of surface free energy of PMMA plate with plasma treatment is influenced by the introduction of polar functional group as well as the increase of surface roughness.

• Food Science and Preservation
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• v.19 no.5
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• pp.727-734
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• 2012

For developing calcium supplement from the harmful marine organism starfish, the physiochemical property of the powdered starfish skeletal plate and the hydrolysis condition of the starfish digestive enzyme were studied. The optimal hydrolysis condition of the starfish digestive enzymes was at $55^{\circ}C$ for 12 h. The bulk densities of the powdered starfish skeletal plates of Asterias amurensis and Asterina pectinifera were $1.1{\pm}0.0$ and $1.2{\pm}0.0g/cm^3$, respectively. As for the median size, the values were 10.738 and $11.799{\mu}m$, respectively. According to the added concentration of sodium polyacrylate, the dispersibility rate of the powdered starfish skeletal plate was shown to be 6h at 0.0%, 3 days at 0.1%, 20 days at 0.2%, and until 30 days at 0.4%. The elementary composition of the powdered starfish skeletal plates from A. amurensis and A. pectinifera mainly consisted of calcium, and it formed 98.95 and 98.52% of the powdered starfish skeletal plates, respectively. The results of the X-ray diffraction (XRD) analysis showed that they were present in the form of $CaCO_3$. Based on these results, it is suggested that starfish skeletal plate can be utilized as a functional material for a calcium supplement.

• Food Science and Preservation
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• v.21 no.1
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• pp.146-150
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• 2014

The feasibility of incorporating jujube powder as a value-added food ingredient in cookies was investigated. The amount of jujube powder added (0~20%) was found to have significantly affected the cookie quality (p<0.05). Furthermore, the pH ranged from 6.16 to 6.69, and moisture content gradually increased from 4.11% to 4.76%, while the spread ratio and loss rate have significantly decreased with the increasing levels of the powder added (p<0.05). Lightness decreased; however, the redness and yellowness, as well as hardness, have significantly increased with the higher amount of jujube powder in the formulation (p<0.05). In addition, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity was significantly increased (p<0.05) without remarkable differences between the control and 5% sample, and 15% and 20% sample (p>0.05). The consumer acceptance test indicated that the addition of jujube powder of up to 10% had a favorable effect on the consumer preferences in general. Based on the overall observation, the cookies with 5~10% jujube powder is recommended for taking advantage of the functional properties of jujube powder without sacrificing the sensory quality.