-
91.发明公开나노골드 콜로이드와금결합단백질（ＧＢＰ）―ｐｒｏｔｅｉｎ Ａ 또는（ｐｒｏｔｅｉｎ Ｇ） 융합단백질을 이용한 면역센서 칩의제조 방법 및 이를 이용한 바이오물질 검출 방법 无效使用金属纳米颗粒和融合蛋白的免疫调节剂芯片的制备方法与高亲合金结合蛋白和蛋白A或G的部分及其用于检测生物分子的应用
公开(公告)号：KR1020090061456A
公开(公告)日：2009-06-16
申请号：KR1020070128477
申请日：2007-12-11
Applicant: 한국식품연구원
IPC: G01N33/53 , G01N33/68 , G01N33/549
Abstract: A sensor chip using the technique of surface Plasmon resonance (SPR) is provided to introduce a nano gold colloid without a probe, improve productivity and economic efficiency and increase the sensitivity of chip detection. A sensor chip using a surface plasmon resonance (SPR) comprises: a intermediate layer which is formed by introducing organic single molecule having a functional group of amine(-NH2) or thiol(-SH) functional group at the one side end and thiol(-SH) functional group at the other side end on substrate in which gold is applied or dotted; a gold colloid layer which is absorbed on the intermediated layer; a fusion protein in which a gold binding protein (GBP) and protein A or G is bonded to the gold colloid layer; and an antibody which is bonded to the fixed fusion protein.
Abstract translation: 提供使用表面等离子体共振（SPR）技术的传感器芯片，引入无探针的纳米金胶体，提高生产率和经济效益，提高芯片检测灵敏度。 使用表面等离子体共振（SPR）的传感器芯片包括：中间层，其通过引入在一侧具有胺（-NH 2）或硫醇（-SH）官能团的官能团的有机单分子和硫醇（ -SH）官能团，在其上施加金或基底的基底上的另一端; 被吸收在中间层上的金胶体层; 融合蛋白，其中金结合蛋白（GBP）和蛋白A或G与金胶体层结合; 和与固定融合蛋白结合的抗体。
-
公开(公告)号：KR1020090061455A
公开(公告)日：2009-06-16
申请号：KR1020070128476
申请日：2007-12-11
Applicant: 한국식품연구원
CPC classification number: G01N21/658 , G01N21/554 , Y10T428/24372 , Y10T428/31678
Abstract: A substrate manufacturing method for sensor applications using optical characteristics and the substrate therefrom are provided to be used as the element of the optical instrument by giving the analysis sensitivity characteristic to the solid surface. The substrate manufacturing method for sensor applications using optical characteristics comprises the stand-by step(S20) of the nano particle dispersion solution, and the formation step(S22) of the nano particle single layer and a formation step(S24) of the metallic foil. The stand-by step of the nano particle dispersion solution is performed for reforming the surfaces of the nano particles to the hydrophobe by using functional group. The formation step of the nano particle single layer is performed in order to prepare for the nano-particles having single film based on the Langmuir-Blodgett's method. The formation step of the nano particle single layer is more performed in order to form the nano particle single film in the top of the substrate. The formation step of the metallic foil is performed to form the metallic foil on the nano particle single layer by using the vacuum deposition method.
Abstract translation: 提供使用光学特性的传感器应用的基板制造方法及其基板，以通过给予固体表面的分析灵敏度特性来用作光学仪器的元件。 使用光学特性的传感器应用的基板制造方法包括纳米颗粒分散溶液的待机步骤（S20）和纳米颗粒单层的形成步骤（S22）和金属箔的形成步骤（S24） 。 进行纳米粒子分散液的待机步骤，通过使用官能团将纳米粒子的表面重整成疏水物。 基于Langmuir-Blodgett的方法，进行纳米颗粒单层的形成步骤以制备具有单一膜的纳米颗粒。 更多地进行纳米颗粒单层的形成步骤，以在衬底的顶部形成纳米颗粒单膜。 进行金属箔的形成工序，通过使用真空蒸镀法在纳米粒子单层上形成金属箔。
-
93.发明公开유과제조용 찹쌀전분의 제조방법 및 이를 이용한 유과의제조방법 有权Y OF OF WA WA WA WA WA WA WA WA WA WA WA WA WA WA WA WA WA WA WA WA
公开(公告)号：KR1020060124469A
公开(公告)日：2006-12-05
申请号：KR1020050046413
申请日：2005-05-31
Applicant: 한국식품연구원
IPC: A23G3/34
CPC classification number: A23L29/212 , A23G3/42 , A23G3/50 , A23L5/32 , A23V2002/00 , A23V2300/26 , A23V2300/48
Abstract: A method for making glutinous rice starch for oil-and-honey pastry is provided to avoid a need for a water dipping step requiring a long period of time, and to allow production of oil-and-honey pastry in a simple and clean manner. The method for making glutinous rice starch for oil-and-honey pastry comprises the steps of: mixing glutinous rice starch with water; and applying a desired pressure to the mixture so as to apply a physical impact to glutinous rice starch particles, thereby reducing the particle size. In the mixture of starch with water, the starch is present in an amount of 5-45 wt% based on the total weight of the mixture. The pressure application step is carried out under 10,000-60,000 psi.
Abstract translation: 提供了制作糯米淀粉用于油和蜂蜜糕点的方法，以避免需要长时间的浸水步骤，并且以简单且干净的方式生产油和蜂蜜糕点。 用于制作糯米淀粉的油和蜂蜜糕点的方法包括以下步骤：将糯米淀粉与水混合; 并向混合物施加所需的压力以对糯米淀粉颗粒施加物理冲击，由此降低粒度。 在淀粉与水的混合物中，基于混合物的总重量，淀粉的存在量为5-45重量％。 压力施加步骤在10,000-60,000psi下进行。
-
公开(公告)号：KR100574067B1
公开(公告)日：2006-04-27
申请号：KR1020030089147
申请日：2003-12-09
Applicant: 한국식품연구원
IPC: G01N21/31
Abstract: 본 발명은 표면 플라즈몬 공명을 이용하여 튀김유의 극성 분자 함량을 신속 측정하는 방법에 관한 것으로서, 측정 시료를 에탄올과 1:1로 혼합하고, 혼합 용액 중에서 에탄올 용해성 물질이 포함된 상등액을 분취하고, 분취된 용액을 대상으로 표면 플라즈몬 공명(SPR)을 이용하여 SPR 신호값을 획득하고, SPR 신호값을 극성분자의 함량으로 환산하는 환산식에 의해 튀김유에 함유되어 있는 극성 분자의 함량을 신속하게 측정함으로써 준실시간으로 튀김유의 극성분자함량을 정량 측정하는 장점을 갖는 것이다.
표면 플라즈몬 공명, 극성분자함량, 신속측정, 튀김유-
公开(公告)号：KR1020050010588A
公开(公告)日：2005-01-28
申请号：KR1020030049820
申请日：2003-07-21
Applicant: 한국식품연구원
IPC: A23G3/00
Abstract: PURPOSE: A method of making Korean traditional oil pastry(yukwa) capable of completing a soaking process within 24hr while maintaining a traditional vegetable oil frying process is provided. It provides products having good quality characteristics such as a swelling rate, texture, flavor and the like. CONSTITUTION: Glutinous rice is immersed in immersion liquid, ground, formed into specified form, dried, fried in oil and then coated with predetermined material. In the process, the immersion liquid contains: (A) at least one enzyme selected from glycosidase, protease and lipase; or/and (B) a microorganism which secretes at least one enzyme belongs to the A group or produces an acid. The glycosidase is hemicellulase, cellulase, xylanase, pectinase, pullulanase, dextranase, maltogenase and transglucosidase. The microorganism contains at least one selected from lactic acid bacteria, Bacillus strains and yeast.
Abstract translation: 目的：提供在保持传统植物油煎炸过程的24小时内能够完成浸泡过程的韩国传统油酥糕点（yukwa）的方法。 它提供具有良好质量特性的产品，例如溶胀速率，质地，风味等。 构成：将糯米浸于浸液中，研磨，形成规定的形状，干燥，油炸，然后用预定材料涂布。 在该过程中，浸液包含：（A）至少一种选自糖苷酶，蛋白酶和脂肪酶的酶; 或/和（B）分泌至少一种酶属于A组或产生酸的微生物。 糖苷酶是半纤维素酶，纤维素酶，木聚糖酶，果胶酶，支链淀粉酶，葡聚糖酶，麦芽糖酶和转葡糖苷酶。 微生物含有选自乳酸菌，芽孢杆菌菌株和酵母中的至少一种。
-
Patent Agency Ranking
公开(公告)号：KR1020030062859A
公开(公告)日：2003-07-28
申请号：KR1020020003307
申请日：2002-01-21
Applicant: 한국식품연구원
IPC: G01N21/31
Abstract: PURPOSE: A portable non-destructive fruit state measuring device is provided to simply measure wet content, sugar content, pH, hardness, color, and density of fruits by using portable non-destructive device. CONSTITUTION: A portable non-destructive fruit state measuring device includes a light source(7) for radiating light. A first optical fiber(5) is connected to the light source(7) in order to guide light towards a sample. A second optical fiber(6) is aligned around the first optical fiber(5) in order to guide reflection light reflected from a sample(3). A sample contact section(1) is provided to guide incident light and reflection light by making contact with the sample(3). A light splitting section(9) is connected to the second optical fiber(6) in order to split reflection light. A calculating section(11) stores a quality evaluation model and evaluates quality of fruits based on the quality evaluation model. The evaluation result is displayed in a display section(13).
Abstract translation: 目的：提供便携式非破坏性水果状态测量装置，通过使用便携式无损设备简单测量水果的湿含量，糖含量，pH，硬度，颜色和密度。 构成：便携式无损果实状态测量装置包括用于照射光的光源（7）。 第一光纤（5）连接到光源（7），以将光引向样品。 为了引导从样品（3）反射的反射光，第二光纤（6）围绕第一光纤（5）排列。 提供样品接触部分（1）以通过与样品（3）接触来引导入射光和反射光。 为了分离反射光，分光部（9）与第二光纤（6）连接。 计算部分（11）存储质量评价模型，并根据质量评价模型对果实品质进行评价。 评价结果显示在显示部（13）中。
-
公开(公告)号：KR1020000014191A
公开(公告)日：2000-03-06
申请号：KR1019980033465
申请日：1998-08-18
Applicant: 한국식품연구원
IPC: C12P19/04
Abstract: PURPOSE: A method for extracting pectin from an apple foil is provided, which is improved in the yield of pectin and the purity and methoxyl content of pectin, and does not use any strong acidic solution. CONSTITUTION: Pectin is extracted from an apple foil by pulverizing the apple foil to obtain an apple foil powder; mixing the powder with water, grinding and filtering the mixture to obtain a filtrate; adding ethanol to the filtrate and heating the mixture at 100°C for 15-20 min; filtrating the mixture and adding ethanol to the mixture; filtering again and lyophilizing the mixture to obtain an extract; mixing the extract with exo-polygalacturonase in a ratio of 20:1 (w/w); pouring the mixture into a solution of pH 7.0-8.0, stirring and centrifuging the mixture to obtain a supernatant; filtering the supernatant to obtain a filtrate, adding acetone in amount of 70% to the filtrate under stirring, and centrifuging the mixture at more than 19000Xg for 10-15 min to obtain a precipitate; and washing and lyophilizing the precipitate.
Abstract translation: 目的：提供一种从苹果箔中提取果胶的方法，提高了果胶的产率和果胶的纯度和甲氧基含量，不使用任何强酸性溶液。 构成：通过粉碎苹果箔从苹果箔中提取果胶以获得苹果箔粉末; 将粉末与水混合，研磨并过滤混合物，得到滤液; 向滤液中加入乙醇，并将混合物在100℃下加热15-20分钟; 过滤混合物并向混合物中加入乙醇; 再次过滤并将混合物冻干得到提取物; 以20：1（w / w）的比例将提取物与外切聚半乳糖醛酸酶混合; 将混合物倒入pH 7.0-8.0的溶液中，搅拌并离心混合物得到上清液; 过滤上清液，得到滤液，搅拌下向滤液中加入丙酮70％，并将混合物以超过19000Xg离心10-15分钟，得到沉淀物; 并将沉淀物洗涤并冻干。
-
-
99.发明授权
公开(公告)号：KR101770600B1
公开(公告)日：2017-08-23
申请号：KR1020140181608
申请日：2014-12-16
Applicant: 한국식품연구원
IPC: A61K36/258 , A61P9/08
Abstract: 본발명은고압효소분해인삼추출물을유효성분으로포함하는혈행개선용조성물에관한것이다. 본발명에따른고압효소분해인삼추출물은산성다당체성분을다량함유함으로써혈소판응집을억제하고, 트롬복산 B2 생성및 세로토닌분비를저해하며, 출혈시간을연장시켜우수한혈행개선효과및 항혈소판효과를나타내므로혈전질환의예방또는치료에유용한의약품또는건강기능식품으로이용될수 있다.
Abstract translation: 本发明涉及用于改善血液循环，具有高压分解酶人参提取物作为活性成分的组合物。 根据本发明的高压酶人参提取物由含有大量酸性多糖组分和血栓素B2生成抑制血小板聚集并抑制血清素的分泌，它表现出优异的血液循环改善和延长出血时间作用和抗血小板作用 可用作用于预防或治疗血栓性疾病的药物或保健功能性食品。
-
公开(公告)号：KR101344244B1
公开(公告)日：2013-12-31
申请号：KR1020120020148
申请日：2012-02-28
Applicant: 무주군약초영농조합법인 , 한국식품연구원 , 원광대학교산학협력단
IPC: A61K36/8988 , A61P35/00
Abstract: 본 발명은 천마를 고온 및 고압조건(120 ~ 180℃, 20~100 bar)에서 세포조직을 붕괴 및 용융을 유도하는 압출성형공법에 의하여 처리함으로써 유용성분을 냉수에서 용해할 수 있는 기술이다.
현행 산업적인 천마 추출방법은 고에너지 소비, 장시간의 추출시간, 과다한 노동력 소요 및 천마가공제품의 낮은 기호성 등의 단점이 개선사항으로 대두되고 있다. 따라서 본 발명의 기술로 천마가공제품을 생산할 경우 생산비용 감축, 공정 단순화 및 고품질 천마제품을 생산할 수 있다.
-
-
-
-
-
-
-
-
-
Search Results
117
records
(took 0.027 seconds)
