http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Debye-Callaway 모델 기반 Yb(Cd1-xMgx)2Sb2 열전 합금의 격자 열전도도 분석
허민수,권승환,서원선,김상일,김현식 대한금속·재료학회 2023 대한금속·재료학회지 Vol.61 No.8
YbCd2Sb2-based Zintl phases have been identified as promising materials for thermoelectricapplications due to their high Seebeck coefficient and electrical conductivity. However, their high thermalconductivity limits their overall thermoelectric performance. To address this, Mg has recently been introducedas an alloying element at Cd atomic sites to reduce the lattice thermal conductivity of YbCd2Sb2. Zhang etal. have reported a high zT (a figure-of-merit for the thermoelectric performance) of 1.4 at 700 K inYb(Cd0.8Mg0.2)2Sb2. They have demonstrated that the high zT is due to significantly suppressed phonontransport, in other words, low lattice thermal conductivity. They attributed the significantly low latticethermal conductivity to severely distorted lattices that could not be described even with the Debye-Callawaymodel. Here, the Debye-Callaway model and Callaway-von Baeyer model have been utilized to evaluate theeffect of Mg alloying on the lattice thermal conductivity of Yb(Cd1-xMgx)2Sb2 (x = 0, 0.1, 0.2) by estimating theirtheoretical lattice thermal conductivities. We found that appropriately fitting the parameter included in thephonon relaxation rate (of the Debye-Callaway model), which represents a fractional change of bulk modulusto that of local bond length, could describe the significantly suppressed lattice thermal conductivities ofYb(Cd1-xMgx)2Sb2 (x = 0, 0.1, 0.2).
허민수,박찬호,김형준,박재원,김진수 한국수산과학회 2009 Fisheries and Aquatic Sciences Vol.12 No.4
This study is conducted to partially purify an antioxidative peptide in a two-step gelatin hydrolysate from Alaska pollock surimi refiner discharge, which was obtained by sequential treatment with Pronase E and Flavourzyme. The two-step gelatin hydrolysate was fractionated using chromatographic methods. Based on the same protein concentration of each fraction, the antioxidative activities (85.1-95.4%) of positive fractions fractionated by ion-exchange chromatography were higher than those (27.2-87.8%) from gel filtration. Then, further purification of the positive fractions was performed. Among them, the partially purified A1C1L2G1 and A1C1L2G2 fractions showed 96.2% and 85.1% inhibition, respectively, of linoleic acid peroxidation. The A1C1L2G1 fraction was composed of 15 kinds of amino acids and the predominant amino acids were proline, glycine and alanine. The results obtained in this study suggested that the fraction partially purified through chromatographic methods from the two-step gelatin hydrolysate of Alaska pollock surimi refiner discharge could be useful as a supplementary source for improving health functionality.
허민수,강경태,김혜숙,염동민,이태기,박태봉,김진수,Heu, Min-Soo,Kang, Kyung-Tae,Kim, Hye-Suk,Yeum, Dong-Min,Lee, Tae-Gee,Park, Tae-Bong,Kim, Jin-Soo 한국식품영양과학회 2007 한국식품영양과학회지 Vol.36 No.2
The functional sauce from shrimp byproducts (heads, shells and tails) was prepared and examined for its characterization. The results of volatile basic nitrogen (VBN) suggested that shrimp byproducts were suitable materials for preparing functional sauce. The shrimp hydrolysate, which was incubated with Alcalase for 30 min, showed excellent yield and ACE inhibitory activity. The concentrated sauce from shrimp byproduct was high in crude protein, while low in VBN content and salinity when compared to commercial shrimp sauce. The total amino acid content (23,095.2 mg/100 mL) of concentrated sauce from shrimp byproduct was higher than that (4,582.5 mg/100 smL) of commercial shrimp sauce; also, the major amino acids were glutamic acid, aspartic acid, arginine and lysine. The free amino acid content and taste value of concentrated sauce from shrimp byproduct were 2,705.5 mg/100 mL and 81.0, respectively. The results on the taste value of concentrated sauce from shrimp byproducts suggested that the major taste active compounds among free amino acids were glutamic acid and aspartic acid. 새우 가공부산물을 효율적으로 이용할 목적으로 소스를 제조하였으며, angiotensin I converting enzyme(ACE) 저해능과 성분특성에 대하여 조사하였다. 새우 가공부산물로부터 제조한 소스의 선도는 휘발성염기질소의 함량으로부터 적합성이 인정되었다. Alcalase로 30분 반응시켜 제조한 새우 소스의 수율은 53.5%를 나타내었고, ACE 저해능은 70.1%를 나타내었다. 새우 가수분해물 농축 소스는 시판 액젓과 비교하여 단백질 함량이 18.7%가 높았고, 휘발성염기질소 함량 및 염도의 경우 각각 24.0 mg/100 mL 및 9.0%가 낮았다. 새우 가수분해물 농축 소스의 총 아미노산 함량은 23,095.2 mg/100 mL이었고 주요 아미노산으로는 glutamic acid, aspartic aicd, arginine 및 lysine 등이었다. 유리아미노산 함량은 새우 가수분해물 농축 소스(2,705.5 mg/100 mL)가 시판 액젓(1,407.7 mg/100 mL)에 비하여 높았으나, taste value는 새우 가수분해물 농축 소스(81.0)와 시판 액젓(81.7) 간에 차이가 없었다. Taste value의 결과로 보아 새우 가수분해물 농축 소스의 맛에 관여하는 주요 아미노산은 aspartic acid와 glutamic acid로 판단되었다. 이상의 결과로부터 새우 가수분해물 농축 소스는 고가의 새우 액젓의 대용품으로 이용 가능하리라 판단되었다.
향어(Cyprinus carpio)의 크기별, 부위별 및 상품성별 관능적 및 효소학적 특성 비교
허민수,김예율,최유리,박선영,송호수,최정미,김진수 한국수산과학회 2022 한국수산과학회지 Vol.55 No.1
This study was conducted to compare the sensory and enzymatic properties of Israeli carp Cyprinus carpio muscle (ICM) according to size [normal large (NLF) and small fish (NSF)], part [ventral (VM) and dorsal muscles (DM)], and commercial value [NLF, recessive (RF), or deformed fish (DF)]. There was not difference in salty of all samples. The sourness was stronger in NLF and DM than in NSF, RF, and DF, and VM, respectively. The umami of ICM showed no size-associated differences; however, those of DM, and DF and RF, were superior to those of the VM and NLF, respectively. The sweetness was also stronger in NLF than in NSF and RF, and in DM than VM. The sweetness of DF didn’t differ compared to those of NLF and RF. The intensity of fish odor was weaker in NSF or DF than that in NLF, and was higher in DM than in VM. The color of ICM was bright in NSF and DF compared to NLF. Enzyme activity was very low in the muscles and high in viscera. Therefore, ICM could be used as a material for seafood products, regardless of size, part, and commercial value; however, the issue of lipid oxidation must be considered.