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Physical Properties of Silk Fibroin Films Treated with Various Plasticizers
Yuhyun Ma,Kyung Bin Song 한국식품영양과학회 2005 Preventive Nutrition and Food Science Vol.10 No.2
Silk fibroin (SF) films were prepared using various plasticizers and their physical properties were determined. Polyethylene glycol (PEG)-SF and polypropylene glycol (PPG)-SF films had tensile strengths (TS) of 23.71 MPa and 24.51 MPa, respectively, whereas the glycerol (G)-SF film had the lowest TS of 14.24 MPa. G-SF film had the highest % elongation, compared to PPG-SF and PEG-SF films. Water vapor permeability (WVP) of SF films varied with addition of plasticizers, and PEG-SF film had the lowest WVP. There was no significant difference in Hunter L value among treatments, but PEG-SF film had higher Hunter a and b values. These results suggest that SF film could be applied to food packaging and that the addition of plasticizers should improve the physical properties of SF film.
PEG(polyethylene glycol) 농도와 PEG / Gly(glycerol) 혼합비에 따른 견 피브로인 필름의 물성
마유현(Yuhyun Ma),송경빈(Kyung Bin Song) 한국식품영양과학회 2006 한국식품영양과학회지 Vol.35 No.1
견 피브로인 용액에 PEG를 농도 별로 처리하거나 PEG와 Gly를 혼합하여 사용하여 필름을 제조한 뒤 그 물성을 측정하였다. PEG의 농도가 1%인 견 피브로인 필름에서 32.54 ㎫로 가장 높은 인장강도를 나타냈고, PEG의 농도가 높아질수록 인장강도는 감소하였다. 인장강도와는 반대로 PEG의 농도가 증가할수록 신장률은 증가하는 경향을 보였는데 PEG의 농도가 3%서 4.5%로 증가할 때 350% 이상의 높은 증가율을 보였고 또한 투습도의 경우 66% 증가하였다. PEG와 Gly의 비율을 다르게 한 경우 인장강도는 PEG:Gly의 비가 100:0일 때 13.72 ㎫로 가장 높았고, 0:100일 때 4.58 ㎫로 가장 낮았다. 이에 반하여 신장률은 PEG:Gly의 비가 75:25일 때 130.95%로 가장 높게 나타났다. 투습도의 경우 Gly만을 넣어 만든 경우 5.13 ngㆍm/㎡s㎩로 투습도가 가장 높게 나타났고 Gly의 비가 높아질수록 투습도가 증가하는 경향을 보였다. 전체적인 Hunter L, a, b와 ΔE 값은 PEG농도와 PEG:Gly의 혼합하여 만든 필름 사이에 뚜렷한 차이가 없었다. 본 실험 결과 견 피브로인 필름의 가소제로써 PEG와 Gly를 혼합하여 사용할 경우 PEG만을 사용하여 만든 필름보다 신장률이 크게 증가하며, 또한 PEG와 Gly을 75:25의 비로 혼용하여 사용한 경우가 Gly의 첨가로 투습도가 조금 증가하기는 하였으나 인장강도는 상업용 LDPE(low density polyethylene)와 유사한 수치를 나타내면서도 높은 신장률을 가지고 있기 때문에 식품포장재로 활용이 가장 적합하다고 판단된다. To study the effects of plasticizer concentration and its ratio on the physical properties of silk fibroin films, polyethylene glycol (PEG) was used at 4 different concentrations; 1, 2, 3, 4.5% (w/v). Tensile strength (TS) and water vapor permeability (WVP) increased with the increase of PEG concentration, while opposite trend was observed for percent elongation of silk fibroin films. WVP of silk fibroin films increased from 2.54 ngㆍm/㎡s㎩ for 1% of PEG to 5.41 ngㆍm/㎡s㎩ for 4.5%. In addition, a mixture of PEG and glycerol (Gly) as a plasticizer was used at the ratio of 100:0, 75:25, 50:50, 25:75, and 0:100 (w/w). Percent elongation of the films was improved to 130.95% when the ratio of 75:25 was used. On the contrary, WVP of silk fibroin films increased with the decrease of the ratio of PEG:Gly. Effect of the plasticizer concentration and its ratio on the color of silk fibroin films was negligible. These results suggest that mixture of PEG and Gly as a plasticizer provide more flexible than PEG alone in silk fibroin films, and the best ratio of PEG to Gly was 75:25.
Effect of Chlorine Dioxide Treatment on Microbial Growth and Qualities of Chicken Breast
Jongkwan Ko,Yuhyun Ma,Kyung Bin Song 한국식품영양과학회 2005 Preventive Nutrition and Food Science Vol.10 No.2
Chlorine dioxide (ClO₂) treatment was evaluated for microbial growth inhibition and its effects on the quality of vacuum-packaged chicken breasts. Chicken breast samples were treated with 3, 50, and 100 ppm of ClO₂ solution, respectively. After ClO₂ treatment, chicken breast samples were individually vacuumpackaged and stored at 4℃, a typical storage temperature for meat and meat product, for 7 days. The vacuum-packaged chicken breasts treated with ClO₂ had significantly lower total bacteria, yeast and mold, total coliform, and Salmonella spp. were significantly reduced by ClO₂ treatment. D_(10)-values of total bacteria count, yeast and mold, total coliform, and Salmonella spp. in vacuum-packaged chicken breasts was 93, 83, 85, and 50 ppm, respectively. The pH of vacuum-packaged chicken breasts decreased with increasing ClO₂ concentration. Thiobarbituric acid reacted substance (TBARS) values of vacuum-packaged chicken breasts increased during storage, regardless of ClO₂ concentration. ClO₂ treatment caused negligible changes in Hunter L, a, and b values in the vacuum-packaged chicken breasts. Sensory evaluation of the vacuumpackaged chicken breasts showed that there were no significant changes among the samples treated with various ClO₂ concentration. These results indicate that ClO₂ treatment could be useful in improving the microbial safety and quality of meat products.
전자선 조사가 건조 오징어의 미생물학적 안전성 및 품질에 미치는 영향
고종관(Jongkwan Ko),마유현(Yuhyun Ma),송경빈(Kyung Bin Song) 한국식품영양과학회 2005 한국식품영양과학회지 Vol.34 No.3
전자선 조사가 건조된 오징어의 미생물학적 안전성과 품질에 미치는 영향을 확인하였다. 전자선은 2~16 k㏉의 선량으로 각각 조사하여 대조구와 비교하였다. 실험 결과 전자선에 의해 건조된 오징어에 존재하는 미생물 수가 유의적으로 감소하는 것을 확인하였다. 건조된 오징어에 존재하는 총 호기성 세균, 곰팡이와 효모, 대장균 군의 D_(10) value는 각각 8.57, 4.60, 8.10 k㏉로 나타났다. 전자선 조사된 시료 및 대조구에 대한 Hunter 색차계의 L, a, b 값을 측정한 결과 유의적 차이가 없는 것으로 나타났고, 관능검사의 경우도 조사된 시료와 대조구와의 큰 변화는 나타나지 않았다. 따라서 전자선 조사로 인해 건조된 오징어의 미생물학적 안전성과 품질 개선의 가능성을 확인하였다. Electron beam irradiation was applied to examine the microbial safety and qualities of sliced dried squid. Sliced dried squid was irradiated at dose of 2, 4, 8, 12, and 16 k㏉. Microorganisms contaminated in sliced dried squid were significantly decreased by irradiation. Decimal reduction dose (D_(10) value) of total bacteria count, yeast and mold, coliforms in sliced dried squid were 8.57, 4.60, and 8.10 k㏉, respectively. Electron beam irradiation caused negligible changes in Hunter color L, a, and b value. Sensory evaluations of irradiated sliced dried squid showed that there were no significant changes among the samples. These results indicate that electron beam irradiation improves the microbial safety and qualities of sliced dried squid.
이산화염소 처리가 저장 중 양송이버섯(Agaricus bisporus Sing)의 품질 및 미생물학적 변화에 미치는 영향
구경주(Kyoungju Ku),마유현(Yuhyun Ma),신희영(Heeyoung Shin),이승환(Seunghwan Lee),박재현(Jaehyun Park),김란희(Lanhee Kim),송경빈(Kyung Bin Song) 한국식품영양과학회 2006 한국식품영양과학회지 Vol.35 No.7
양송이버섯을 5, 10, 50 ppm 이산화염소 용액 처리하여 실온과 4℃ 각 저장기간 중 중량변화, polyphenol oxidase 활성, 미생물에 대한 살균효과를 측정하였다. 중량감모율의 경우 저장기간이 경과할수록, 이산화염소 처리농도가 증가함에 따라 대조구에 비하여 중량감모율이 감소하였다. Polyphenol oxidase 활성은 실온의 경우 이산화염소 처리에 의해 저장 2일까지 일시적으로 증가하다 다시 감소하였는데, 4℃의 경우 이산화염소의 농도가 증가할수록 polyphenol oxidase 활성이 감소하는 것을 확인할 수 있었다. 호기성균수는 이산화염소 처리농도에 따른 큰 차이는 없었으나 4℃의 경우 10일째 대조구는 3.72×10? CFU/g, 50 ppm의 경우 1.66 ×10? CFU/g으로 차이를 보였다. 효모 및 곰팡이의 경우, 이산화염소 처리농도가 증가할수록 대조구에 비해 효모 및 곰팡이수가 감소하는 것을 확인할 수 있었다. 따라서 이산화염소 처리는 양송이버섯의 미생물학적 안전성을 증가시키며, 품질을 유지함으로써 shelf life 증대에 도움을 준다고 판단된다. Effects of chlorine dioxide (ClO₂) on weight loss, polyphenol oxidase activity, and microbial change of fresh mushrooms (Agricus bisporus Sing) were investigated. Mushrooms were treated with 5, 10, and 50 ppm of ClO₂ solution. Mushrooms were stored at room temperature and 4℃. Weight loss for ClO₂ treated mushrooms was smaller than that of the control group. Polyphenol oxidase activity of the ClO₂-treated samples stored at room temperature increased until day 2 of storage and then decreased, and the activity of the samples stored at 4℃ decreased with increase of ClO₂ concentration. Mushrooms treated with ClO₂ solution had lower aerobic bacteria, yeast and mold counts than the control during storage. Aerobic bacterial counts for 50 ppm of ClO₂ treatment at 4℃ increased from 1.62×10<SUP>2</SUP> CFU/g to 1.66×10? CFU/g at day 10 of storage, while control groups were from 1.00×10<SUP>3</SUP> CFU/g to 3.72×10? CFU/g. These results indicate that ClO₂ treatment could be useful in improving the quality and microbial safety of mushrooms.
Effect of Plasticizer and Cross - Linking Agent on the Physical Properties of Protein Films
Myoungsuk Lee,Sehee Lee,Yuhyun Ma,Sangkyu Park,Dongho Bae,Sangdo Ha,Kyung Bin Song 한국식품영양과학회 2005 Preventive Nutrition and Food Science Vol.10 No.1
To improve the physical properties of protein films, various plasticizers and cross-linking agents were used in the preparation of the films. For zein film, 3% polypropylene glycol with 3% glycerol was the best plasticizer, while 2.5% glycerol was the most suitable for soy protein isolate (SPI) film in terms of tensile strength (TS), % elongation, and water vapor permeability (WVP). Formaldehyde, glutaraldehyde, glyoxal, and cinnamaldehyde as cross-linking agents of protein films were used to further improve the physical properties of the films. All aldehydes used as cross-linking agent in this study improved TS of zein and SPI films. In particular, cinnamaldehyde was the best cross-linking agent due to its safety in foods. These results suggest that appropriate use of plasticizer and cross-linking agent like cinnamaldehyde should improve the physical properties of protein films for use in food packaging.