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가압가열 처리에 의한 시판 돈육 햄과 베이컨의 알레르겐성 저감화 효과
김서진,김꽃봉우리,송유진,이소영,윤소영,이소정,이청조,김규언,안동현,Kim, Seo-Jin,Kim, Koth-Bong-Woo-Ri,Song, Eu-Jin,Lee, So-Young,Yoon, So-Young,Lee, So-Jeong,Lee, Chung-Jo,Kim, Kyu-Earn,Ahn, Dong-Hyun 한국축산식품학회 2010 한국축산식품학회지 Vol.30 No.1
The pork hams and bacon comprising the most popular processed pork were treated with autoclave to investigate application of hypoallergenic pork. Among pork hams and bacon, two products with the highest binding ability were selected for experiments. The results of ci-ELISA on pork hams treated with autoclave showed that the binding ability of p-IgG and pigallergic patient's sera (P2) to PSA (porcine serum albumin) from pork ham samples by autoclave treatment at $121^{\circ}C$ for 30 min was slightly decreased. The binding ability to p-IgG of b and c bacon treated with autoclave was declined to below 16% and 11% as compared with control sample that showed 60% and 91% binding ability. The binding ability to P2 of b and c bacon treated with autoclave decreased to below 22% and 34% as compared with control sample that showed 95% and 126% binding ability. A result of immunoblotting on bacon showed that p-IgG as well as pig patient's sera did not recognize PSA well in autoclave treatment. The results obtained from this work indicated that autoclave treatment was effective for a reduction of allergenicity of pork hams and bacon. Therefore the autoclave treatment may be applied to development of hypoallergenic pork.
김서진,김꽃봉우리,송유진,이소영,윤소영,이소정,이청조,박진규,이주운,변명우,안동현,Kim, Seo-Jin,Kim, Koth-Bong-Woo-Ri,Song, Eu-Jin,Lee, So-Young,Yoon, So-Young,Lee, So-Jeong,Lee, Chung-Jo,Park, Jin-Gyu,Lee, Ju-Woon,Byun, Myung-Woo,Ahn, D 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.6
The purpose of this study was to search for physical treatments to reduce allergenicity of pork. Physical treatments such as heating, autoclave, microwave, sonication, and irradiation have been used for food processing or reduction of allergenicity. The porcine serum albumin (PSA), known as a major allergen in pork, was extracted after physical treatments. The antigenicity of pork extracts by heating (80 and $100^{\circ}C$ for 20 min), autoclave ($121^{\circ}C$ for 5, 10, and 30 min), and microwave (for 5 and 10 min) was significantly decreased. Especially, the binding ability of p-IgG to pork extracts by autoclave for 30 min showed the greatest decrease (about 3%) in physical treatments. However, the antigenicity of pork was unaffected by sonication and irradiation treatment. These results indicated that the autoclave treatment was the most effective method to reduce the antigenicity of pork.
가압가열 처리한 시판 돈육 소시지의 항원성에 미치는 소화효소의 영향
김서진,김꽃봉우리,송유진,이소영,윤소영,이소정,이청조,안동현,Kim, Seo-Jin,Kim, Koth-Bong-Woo-Ri,Song, Eu-Jin,Lee, So-Young,Yoon, So-Young,Lee, So-Jeong,Lee, Chung-Jo,Ahn, Dong-Hyun 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.2
Food allergy is a serious nutritional problem in both children and adults. Therefore, food allergenicity reduction methods are greatly needed. The allergenicity is altered by various manufacturing processes, and the digestibility of food proteins can be affected by food processing. This study was conducted to investigate the effect of in-vitro digestibility on the allergenicity of autoclaved market pork sausages using pepsin (30min) and trypsin (5, 30, 60, 90, and 120min). The binding ability of the porcine serum albumin (PSA) from sausages A and B significantly decreased by about 30 and 23%, respectively, after autoclave treatment (121; 5, 10, and 30 min). After the pepsin and trypsin treatments, the binding ability of products A and B at 30 min decreased. These competitive indirect enzyme-linked immunosorbent assay (ci-ELISA) results corresponded well with the sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and immunoblotting results. The results demonstrated that the allergenicity of pork sausages considerably decreased after autoclave treatment, and were also maintained or decreased after enzyme treatment. Accordingly, autoclave treatment represents a promising processing technology for the reduction of the allergenicity of diverse food products.
Electrochemical Deposition of Polyaniline on Nanopillar Array Films for High-performance pH Sensors
김서진,장성태,이경균,최봉길 한국고분자학회 2022 폴리머 Vol.46 No.5
In this work, acrylic resins consisting of difunctional poly (butyl acrylate) (PBA) were prepared via atom transfer radical polymerization. PBA acrylic resins with two different molecular weights were synthesized and the terminalgroups of the bifunctional PBA were substituted with an acrylate group (A type), a silane group (S type), and a vinylgroup (V type). The resulting PBA acrylic resins were characterized by gel permeation chromatography and nuclear magnetic resonance spectroscopy. These resins having different terminal groups were cured using thermal curing, UV curing,and moisture curing. The mechanical properties were examined using tensile and peel tests according to the molecularweight and the type of end groups