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- 저자 : 유병진(Byung-Jin Yoo) (검색결과 5 건)
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김종훈(Kim, Jong-Hoon),유병진(Yoo, Byung-Jin),황은경(Hwang, Eun-Kyoung),윤호주(Youn, Ho-Ju) 대한건축학회 2012 대한건축학회논문집 Vol.28 No.1
Bottleneck effect is one of natural phenomena during egress from building on fire. The reason of bottleneck effect is that many people crowd to narrow doorway or corridor. Time delay by this effect is a very important factor for egress time prediction when fire occurred in building. In this study, comparison of egress experiment and egress modeling using Pathfinder were conducted to find out the accuracy of egress prediction. Validation of egress model will give a good information to fire safety evaluation for buildings.
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pH, 전해질의 농도 및 알긴산 분자량이 분리콩단백질의 표면소수성에 미치는 영향
임영선(Yeong-Seon Lim),유병진(Byung-Jin Yoo) 한국식품영양과학회 2016 한국식품영양과학회지 Vol.45 No.9
분리콩단백질(SPI, soy protein isolate) 농도, pH, 전해질의 종류와 농도, alginates의 농도와 분자량이 SPI의 표면소수성에 미치는 영향을 조사한 결과는 다음과 같다. SPI 농도가 증가할수록 표면소수성은 감소하였다. SPI의 표면소수성이 pH 7.0에서 최대값을 나타내었다가 pH가 7.0을 기준으로 증가 혹은 감소함에 따라 표면소수성이 감소하는 경향을 나타내었다. SPI의 표면소수성은 NaCl의 농도가 100mM까지 증가함에 따라 급격히 증가하지만 더 이상의 농도에서는 변화가 없었다. CaCl2와 MgCl2의 농도가 각각 50mM과 30 mM까지 증가할수록 SPI의 표면소수성이 급격히 감소하였지만, 그 이상의 농도에서는 큰 변화가 없었다. Na-alginate의 농도와 분자량의 증가함에 따라 SPI의 표면소수성이 감소한 것으로 나타났다. Na-alginate의 분자량이 증가함에 따라 표면소수성의 증가속도가 감소하였다. Changes in surface hydrophobicity of soy protein isolate (SPI), which plays an important role in the functional characteristics of protein, were measured according to various SPI concentrations, pH levels, electrolytes concentrations, and alginate molecular weights by using 1-anilino-8-naphthalene sulfonic acid as a fluorescent probe. SPI surface hydrophobicity decreased as SPI concentrations increased. SPI surface hydrophobicity reached a maximum at pH 7.0. SPI surface hydrophobicity rapidly increased as the NaCl concentration of SPI solution increased up to 100 mM, and showed no large increases above 100 mM. However, SPI surface hydrophobicity radically decreased until the CaCl2 concentration reached 50 mM and revealed no large variations above 50 mM. A similar trend was exhibited in the case of MgCl2. As both the concentration and molecular weight of sodium alginate increased, SPI surface hydrophobicity decreased. The increasing rate of SPI surface hydrophobicity decreased as the molecular weight of sodium alginate increased.
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글루텐의 표면소수성에 미치는 전해질, pH 및 다시마(Sacchrina japonicas) 알긴산나트륨의 분자량의 영향
임영선 ( Yeong-seon Lim ),유병진 ( Byung-jin Yoo ) 한국수산과학회 2021 한국수산과학회지 Vol.54 No.4
Changes in gluten surface hydrophobicity, which play an important role in the functional characteristics of protein, were measured according to various protein concentrations, pH levels, electrolytes concentrations, and alginate mo-lecular weights using 8-anilino-1-naphthalene sulfonic acid (ANS) as a fluorescent probe. Gluten surface hydropho-bicity decreased as gluten concentration increased, reaching a maximum pH of 7.0. The effects of alginate molecular weights and alginate concentration on the surface hydrophobicity, emulsifying activity index (EAI), and emulsion stability index (ESI) of gluten-sodium alginate dispersion (GAD) were measured. Gluten surface hydrophobicity rapidly increased the asl NaCl concentration of gluten solution up to 300 mM and showed no significant increase above 300 mM. However, gluten surface hydrophobicity notably decreased until the concentration of CaCl<sub>2</sub> and MgCl<sub>2</sub> reached 30 mM, indicating no significant variations above 30 mM. GAD surface hydrophobicity increased as the concentration and molecular weight of sodium alginate increased, however, gluten concentration increased as the GAD surface hydrophobicity decreased. The EAI and ESI of GAD increased as both molecular weight and concen-tration of sodium alginate increased.
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평균분자량, 농도, 칼슘 및 마그네슘 이온이 동해안 다시마(Saccharina japonicus) Na-alginates의 소수성에 미치는 영향
임영선 ( Yeong Seon Lim ),유병진 ( Byung-jin Yoo ) 한국수산과학회(구 한국수산학회) 2018 한국수산과학회지 Vol.51 No.5
We investigated the effects of Na-alginates’s average molecular weight (AMW), their concentrations and divalent metal ions on hydrophobic interaction of solution of Na-alginates in sea tangle produced Saccharina japonicus in East Coast of Korea. As the AMWs of Na-alginates decreased, the formations rates of hydrophobic micro domains and pre-micelles between intermoleculars of Na-alginates were increased. The pre-micelles between Na-alginates chains fully were formed when their concentrations reached 0.2%. In the effects of Ca<sup>++</sup> and Mg<sup>++</sup> on the hydrophobicity of Na-alginates solution, when the AMWs of Na-alginates were increased, the formation rates of hydrophobic micro domains produced by Ca<sup>++</sup> and Mg<sup>++</sup> in alginates chains were increased. When Ca<sup>++</sup> and Mg<sup>++</sup> concentrations that were needed to form gels of alginates solutions were insufficient, the formations of pre-micelle in alginates having large AMW were more incomplete than those of small AMW. In the increasing range from 0.01 to 0.1 mM in divalent metal ion concentration, the formation rate of pre-micelle in alginates solution added Ca<sup>++</sup> were more faster than that of Mg<sup>++</sup>.
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추출조건이 해동피 열수 추출물의 항산화 효과에 미치는 영향
양훈석(Hoon-Suk Yang),이양봉(Yang-Bong Lee),유병진(Byung-Jin Yoo) 한국식품영양과학회 2013 한국식품영양과학회지 Vol.42 No.4
해동피 항산화 물질을 추출하기 위한 열수 추출조건을 냉장처리 여부, 추출온도 및 추출시간을 달리하여 검토하였다. 이러한 조건을 달리하여 추출된 추출물의 총 폴리페놀 화합물의 함량, DPPH radical 소거능 및 HRSA를 측정하였다. 그 결과 총 폴리페놀 함량은 냉장처리 후 추출온도 95℃, 추출 15시간에서 612 μg/mL로써 가장 높았다. DPPH radical 소거능은 냉장처리 후 추출온도 95℃, 추출 15시간에서 가장 높은 78.8%이었고 대조구인 ascorbic acid의 70.2%보다 높게 나타났다. HRSA는 냉장처리 후 추출온도 95℃, 추출 15시간에서 ascorbic acid 56.6%보다 높은 69.0%로 가장 높게 나타났다. 따라서 이상의 열수추출에 의한 해동피의 항산화성 활성 및 그 최적 조건을 확립한 것으로 향후 해동피의 기능성식품으로서의 이용개발을 위한 중요한 자료로 이용될 수 있음을 보여 주고 있다. In this study, we established the optimal conditions for obtaining water-soluble extracts with antioxidant activity from Kalopanacis cortex. The extraction conditions tested included cold treatment, extraction time (1, 5, 10, 15, and 24 h), and extraction temperature (55, 75, and 95℃). The highest total polyphenol compound content from water soluble extracts (612 μg/mL) was obtained at 95℃ for 15 h after cold treatment. The 1,1-diphenyl- 2-picrylhydrazyl (DPPH) free radical scavenger activity was also highest (78.8%) under these conditions, which was comparable to 70.2% of ascorbic acid. The hydroxyl radical scavenging activity (HRSA) was also highest (69.0%) under these conditions, stronger than 56.6% of ascorbic acid. These results may provide critical evidence supporting the use of Kalopanacis cortex as a source of antioxidants in functional foods.
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