• Polymer(Korea)
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• v.29 no.4
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• pp.369-374
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• 2005

In this work, the calcium alginate microcapsules containing lemon oil were prepared by emulsification-internal gelation and their potential use as aromatherapy was examined by the controlled release system. The lemon oil encapsulated in the alginate was successfully observed by Fourier transform (FT-IR) spectroscopy and differential scanning calorimeter (DSC) measurements. Analysis of the diameters and shapes of microcapsules was conducted by scanning electron microscopy (SEM). The mean diameters ranging from 4 to 7 um and encapsulation yield ranging from 50 to $85\%$ were obtained. The controlled release of the lemon oil at $37^{circ}$ was demonstrated by the infrared moisture determination (IMDB). It was found that the amount of released lemon oil decreased with increasing concentrations of alginate and $CaCl_2$ due to the higher the cross-linking density of the capsules prepared. The oil release from the capsule was measured as a function of physical force. We confirmed that the external factor could control the collapse of capsule wall and the release rate.

• Polymer(Korea)
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• v.29 no.4
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• pp.408-412
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• 2005

Structure and characteristic of the films blended chitosan matrix with silk fibroin, extracted from Bombyx mori, were studied by X-ray diffraction, differential scanning calorimetry, FT-IR spectra analysis, SEM photographs, contact angle measurement and water absorbency in order to use as biomaterials. The blend films of $0\~30 wt\%$ fibroin content were prepared in acetic solution with $Li^+$ ion. It was found that the crystallinity of chitosan/fibroin blend films was decreased by the presence of intermolecular interactions such as hydrogen bonding between animo groups of chitosan and carbonyl groups of fibroin. As the proportion of fibroin in the blend increased, anhydrous crystalline phase of chitosan disappeared, and hydrated crystalline phase decreased, and $\beta$-structure crystalline phase of fibroin was formed. Therefore the blend films were crystallized into two different crystalline region of chitosan and fibroin. Surface hydrophilicity and water absorbency increased with blending fibroin. Above 20 $wt\%$ fibroin content, hydrogel film was formed. The surface and section of the film showed uniform microstructure on SEM photographs.

• Korean Chemical Engineering Research
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• v.58 no.2
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• pp.176-183
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• 2020

In this study, synthesis of a hydrogel consisted of a coordination bond network between small organic molecules and transition metals had been carried out. By adding a tackifying material to the gel, the potential of the gel to be used as an adhesive material had been also confirmed. Synthesis of the adhesive had been done with simple mixing of 3 components: tannic acid, transition metal, and polymer. The tannic acid molecule possesses multiple hydroxyl groups that can form coordination bonds with the transition metals and hydrogen bonds with the hydrophilic polymers. Due to the morphology of the metal-organic complex and polymer dispersed in water, the fabricated material exhibited high adhesiveness and cohesiveness. Optimizing the rheological property had been conducted for use in adhesive by the synthesis with varying the transition metal (Fe³⁺, Ti⁴⁺), polymer, and treatment conditions. Rheological measurement results demonstrate the promising potential of the material as a bio-compatible and versatile pressure-sensitive adhesive with both high adhesiveness and cohesiveness.

• KSBB Journal
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• v.5 no.3
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• pp.215-221
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• 1990

The solubilization of BSA, pepsin, trypsin and ribonuclease-a in cationic reverse micellar solutions has been investigated. For complete solubilization into reverse micellar solutions, pH values of several pH units above the isoelectric point of each protein were required. Solubilization was observed to decrease with increasing ionic strength of KCI. The size of empty micelles showed no significant change with increasing ionic strength. Trioctylmethyl ammonium chloride (TOMAC) in cyolohexane showed the lowest solubilization for the proteins. The system didodecyl dimethyl ammonium bromide (DDAB)-tetrachloroethylene was capable of solubilizing larger amounts of proteins than the system DDAB-benzene. Cetyl trimethyl ammonium bromide(CTAB)-hexanol-isooctane system showed lower solubilization than DDAB-tetrachloroethylene system, while it had higher Wo value.

• Microbiology and Biotechnology Letters
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• v.15 no.6
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• pp.430-435
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• 1987

A chitin-immobilized enzyme amyloglucosidase(AMG) and a bacterium Zymomonas mobilis were coentrapped in alginate gel beads. Ethanol production was performed in a packed bed column reactor in a simultaneous saccharification and fermentation(SSF) mode using liquefied sago starch as a substrate. It was found that this process eliminated product inhibition and reverse reaction of glucose enhancing the rate of saccharification and ethanol production. At a low dilution rate of D = 0.11 hr$^{-1}$, the steady-state ethanol concentration was 46.0g/$m\ell$ (96.8 % of theoretical yield). The maximum ethanol productivity was 17.7g/$m\ell$, h at D = 0.83 hr$^{-1}$ when the calculation was based on the total working volume. The continuous production of ethanol was maintained stably over 40 days without problems in this reactor system.

• Applied Microscopy
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• v.31 no.2
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• pp.117-128
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• 2001

DMF is not a good solvent for PVA. There is no solvent-PVA interaction such as H-bonding. DMF/PVA makes a UCST system. DMF/PVA makes a gel through crystallization-induced gelation. X-ray, thermal analysis, and other experimental proofs are presented. The gelation rate was faster at low temperature. Small addition of PEG increased the rate of gelation, but urea decreased the rate. SEM showed the phase demixing process very clearly. In the early stage of gelation, only phase demixing was occurring at a low rate. Hence, no holes appear in the early stage photographs. As demixing proceeded further, the holes began to appear and the sizes became bigger. DMF phase remains many holes after vaporization and PVA phase constitute the matrix phase.

• Korean Journal Plant Pathology
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• v.13 no.4
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• pp.248-254
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• 1997

Expression vector (pGEX-Tu) for the coat protein (CP) gene of turnip mosaic virus Ca strain (TuMV-Ca) was constructed by incorporation of TuMV CP gene into pGEX-KG vector which had ${\beta}$-galactosidase gene and IPTG (isopropylthio-${\beta}$-D-galactoside) induction site. The results of ELISA and western hybridization indicated that optimal condition of the expression were when IPTG and western hybridization indicated that optimal condition of the expression were when IPTG induction was carried out on YTA medium with ampicillin in 2 hours after the E. coli seed inoculation ($A_{595}$=0.1/ml). TuMV CP gene was expressed with GST (Glutathion S-Transferase) gene fusion system, and the size of fusion protein was estimated to be 59kDa, for TuMV CP was 33 kDa and GST was 26 kDa.

• Journal of Life Science
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• v.15 no.2 s.69
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• pp.273-278
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• 2005

Trifolium pratense (red clover, Fabaceae) is a short-lived herbaceous species and the species is introduced from Europe or North America to Korea approximately 60 years ago. Allozyme variability was examined in populations representing this species. A high level of genetic variation was found in T. pratense populations. Ten of 19 loci $(52.6\%)$ showed detectable polymorphism. Genetic diversity was 0.220. The sexual reproduction, high fecundity, and colonization process are proposed as possible factors contributing to high genetic diversity. Genetic diversity (0.220) was lower than that (0.285) of North American red clover, T. pratense. Korean populations of red clover may be founded by a small sample of larger or moderate populations. An indirect estimate of the number of migrants per generation (Nm = 4.20) indicated that gene flow was extensive among Korean populations of this species.

• Korean Journal of Food Science and Technology
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• v.17 no.4
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• pp.276-282
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• 1985

To characterize bitter peptides in fermented protein foods, peptides were extracted with 2:1 (v/v) chloroform-methand from various samples and separated into fractions I, II, and III by Sephadex G-25 gel chromatography. Amino acid compositions of Mozzarella cheese, soybean paste, and each fraction from the two samples were analyzed to calculate the average hydrophobicity. All the solvent extracts of the food samples had strong bitter taste, although the original samples did not taste bitter. The yield of solvent extraction ranged from 0.08 to 62.50% of total nigrogen of food samples. The average hydrophobicity calculated from the amino acid composition of Mozzarella cheese was 1376 cal/mole, solvent extract 1,623 cal/mole, gel chromatography traction I, 1,797 cal/mole, fraction II, 2,454 cal/mole, and fraction III, 1,559 cal/mole. In the case of soybean paste, the average hydrophobicity of original sample, solvent extract, gel chromatography fraction I, II, and III wre 1,229, 1,654, 1,900,998 cal/mole, respectively. The important amino acids in bitter peptides were leucine, 2016, phenylalanine, proline, and voline.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.428-437
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• 2013

The physical properties of jellified soybean curd residue (Biji) with the addition of various gums were investigated to optimize the direct availability of a by-product of the tofu production process. The lightness (L value) of the jellified Biji prepared with various gums was approximately 77~80, regardless of the concentration of gum used. Especially at the concentration of 0.1% and 0.3%, a pectin showed a significantly higher value compared with other gelling agents (carrageenan and agar). The strength of samples prepared on the basis of carrageenan showed the value of 335~569 $g/cm^2$ and 234~335 $g/cm^2$ according to the addition of locust bean gum and xanthan gum, respectively. On the other hand, the samples made with pectin and agar were 134~272 $g/cm^2$ and 50~215 $g/cm^2$, respectively. Where locust bean gum was used as a viscous agent, the adhesiveness of sample prepared by adding carrageenan was greater than those made with pectin or agar. The values were -6.0~-11.0 g, -2.7~-10.2 g and -3.7~-7.0 g, respectively. Overall, the strength and adhesiveness of samples according to increase of the added amount of Biji showed constantly increasing trend regardless of the type of gelling agent used. In the sample containing carrageenan this trend was most noticeable.