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( Hong Kyoon No ),( Dal Kyoung Youn ),( Sung Mi Byun ) 한국키틴키토산학회 2011 한국키틴키토산학회지 Vol.16 No.4
Selected physicochemical and functional properties of chitosans prepared from crab leg and abdomen shells were evaluated. The leg shell contained comparable protein (29.50% vs. 27.47%) and ash (47.70% vs. 48.40%) but lower fat (0.53% vs. 0.73% ) and chitin (21.09% vs. 22.73%) contents compared with the abdomen shell. Physicochemical characteristics of chitosans somewhat differed depending on the parts of crab shell. Chitosan from leg shell (leg chitosan) showed lower degree of deacetylation (89.13% vs. 91.48%) but higher viscosity (1424.67 mPa s vs. 559.90 mPa s) and bulk density (0.34 g/mL vs. 0.31 g/mL) than chitosan from abdomen shell (abdomen chitosan). Leg chitosan had comparable L* but higher a* and b* values than abdomen chitosan. Higher water-, fat-, and dye-binding capacities and DPPH radical scavenging activity were observed with abdomen chitosan, having higher degree of deacetylation and lower viscosity and bulk density.
( Sung Mi Byun ),( Dal Kyoung Youn ),( Hong Kyoon No ),( Joo-heon Hong ),( Witoon Prinyawiwatkul ) 한국키틴키토산학회 2012 한국키틴키토산학회지 Vol.17 No.2
Selected physicochemical and functional properties of two squid pen β-chitosans, chitosan-WDM and chitosan-DM, respectively, prepared without and with a demineralization step (DM) were compared. Chitosan-WDM had comparable degree of deacetylation, but higher ash content and viscosity compared with chitosan-DM. Chitosan-WDM also possessed greater water-binding (WBC) and fat-binding (FBC) capacities, but lower DPPH radical scavenging activity compared with chitosan- DM. Both chitosans exhibited similar dye binding capacity. Thus, production of squid pen β-chitosan-WDM is advantageous if higher viscosity, WBC and FBC are desirable. However, to produce squid pen β-chitosan with low ash content and improved antioxidant property, DM should be considered.
( Hong Kyoon No ),( Dal Kyoung Youn ) 한국키틴키토산학회 2010 한국키틴키토산학회지 Vol.15 No.3
Selected physicochemical and functional properties of chitosans as affected by three different decoloration methods (by bleaching agent, sun drying, and UV irradiation) were evaluated. A white-colored chitosan with high viscosity (816.8 and 2460.0 mPa s, respectively) could be prepared by sun drying or UV irradiation without using a bleaching agent. Use of a bleaching agent (NaOCl) caused significantly reduced viscosity (8.2 mPa s) of chitosan in addition to the observed undesirable light brown color. However, chitosan decolorized by a bleaching agent exhibited higher water-binding capacity (529%) and DPPH radical scavenging activity (17.02%) than did the sun drying-chitosan (491% and 14.67%, respectively) and UV-chitosan (485% and 13.55%), due mainly to the lower viscosity. No significant differences in fat-binding capacity (303-313%) were observed among three chitosans.
Effects of chitosan coating and storage position on quality and shelf life of eggs
Kim, Su Hyun,Youn, Dal Kyoung,No, Hong Kyoon,Choi, Sang Won,Prinyawiwatkul, Witoon Blackwell Publishing Ltd 2009 International journal of food science & technology Vol.44 No.7
<P>Summary</P><P>Effects of chitosan coating and storage positions (small-end down, small-end up or horizontal) on internal quality and shelf life of eggs were evaluated during 5 weeks of storage at 25 °C. Compared with noncoated eggs, all chitosan-coated eggs, irrespective of storage positions, had significantly lesser weight loss, higher Haugh units and higher yolk index throughout the storage. Chitosan coating, irrespective of storage positions, extended the egg shelf life by at least 3 weeks at 25 °C compared with noncoated eggs. Noncoated and chitosan-coated eggs placed small-end down tentatively showed better quality than eggs placed small-end up after 3 and 4 weeks of storage. After 5 weeks of storage, storage positions did not significantly affect quality of noncoated and chitosan-coated eggs. There were no notable differences in total amino acid content of the albumen and fatty acid composition of the yolk between noncoated and chitosan-coated eggs after 5 weeks of storage.</P>