• Food Science of Animal Resources
• /
• v.28 no.2
• /
• pp.154-159
• /
• 2008

To investigate the rheological properties of protein mixed gels mediated by microbial transglutaminase (MTGase), pork myofibrillar protein (MFP), sodium caseinate (SC) and their mixture (MS), the various gels were incubated at different temperatures for various times. Extracted MFP, SC and their mixture (MS, 1:1) were incubated at different temperatures ($4^{\circ}C$ vs $37^{\circ}C$) for various times (0, 0.5, 2, 4 hr), and assessed for viscosity, gel strength and other characteristics using differential scanning calorimeter (DSC) and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). DSC measurements showed that incubation at $37^{\circ}C$ rather than $4^{\circ}C$ caused marked changes in thermal transition, and MS displayed similar thermal curves (three endothermic transitions) to MFP and SC alone. After incubation at $37^{\circ}C$ for 2 hrs, the viscosity (cP) of MS increased (p<0.05) due to induction by MTGase, whereas no differences were observed at $4^{\circ}C$. However, gel strength values were no different, regardless of incubation temperatures and times. Future research will address how longer incubation times affect the functionality of protein mixed gels mediated by MTGase.

• Membrane Journal
• /
• v.25 no.3
• /
• pp.223-230
• /
• 2015

We synthesized novel polyimides with high gas permeability and selectivity for application of gas separation membrane. 2,2-bis(3,4-carboxylphenyl) hexafluoropropane dianhydride (6FDA) and two kinds of amines with high permeability and solubility were used to prepare the novel polymide. 2,4,6-Trimethyl-1,3-phenylenediamine (DAM) was used to improve gas permeability and 4,4-Methylenedianiline was used to improve the gas selectivity respectively. The polyimide copolymers were synthesized by commercial chemical imidization method using Triethylamine and Acetic anhydride and their average molecular weights were over 100,000 g/mol. The glass temperature (Tg) and the thermal degradation temperature were characterized using differential scanning calorimeter (DSC) and thermogravimetric analysis (TGA). The synthesized copolymers showed high Tg over $300^{\circ}C$ and high thermal degradation temperature over $500^{\circ}C$. The gas permeation properties were measured by time-lag equipment. Although general polyimides showed very low gas permeability, synthesized polyimide copolymer showed high $O_2$ permeability of 10.1 barrer with high $O_2/N_2$ selectivity around 5.3. From this result, we confirm that these membranes have possibility to apply to gas separation membrane.

• Membrane Journal
• /
• v.24 no.4
• /
• pp.325-331
• /
• 2014

We synthesized novel polyimides with high gas permeability and selectivity for application of on board inert gas generation system (OBIGGS). 2,2-bis(3,4-carboxylphenyl) hexafluoropropane dianhydride (6FDA) and two kinds of amines with high permeability and solubility were used to prepare the novel polymide. 2,3,5,6-Tetramethyl-1,4-phenylenediamine (TMPD) was used to improve gas permeability and various kinds of diamines were used to improve the gas selectivity respectively. The polyimide copolymers were synthesized by commercial chemical imidization method and their average molecular weights were over 100,000g/mol. The glass temperature ($T_g$) and the thermal degradation temperature were characterized using differential scanning calorimeter (DSC) and thermogravimetric analysis (TGA). The synthesized copolymers showed high $T_g$ over $300^{\circ}C$ and high thermal degradation temperature over $500^{\circ}C$. The gas permeation properties were measured by time-lag equipment. Although general polyimides showed very low gas permeability, synthesized polyimide copolymer showed high $O_2$ permeability of 36.21 barrer with high $O_2/N_2$ selectivity around 4.1. From this result, we confirm that these membranes have possibility to apply to OBIGGS.

• Korean Journal of Food Science and Technology
• /
• v.46 no.2
• /
• pp.180-188
• /
• 2014

This study focused on assessing the solubility and structural characteristics of two types of coenzyme $Q_{10}$ ($CoQ_{10}$) complexes: the $CoQ_{10}$-starch and the $CoQ_{10}$-cyclodextrin complexes. The solubility of $CoQ_{10}$-starch complex increased significantly as the temperature was increased. However, the solubility of $CoQ_{10}$-cyclodextrin complex reached a peak at $37^{\circ}C$, and strong aggregation occurred at $50^{\circ}C$. When the temperature was raised to $80^{\circ}C$, the $CoQ_{10}$-cyclodextrin complex dissociated owing to the weakening of bonds, resulting in $CoQ_{10}$ emerging at the surface of water. Therefore, $CoQ_{10}$-cyclodextrin complexes have lower solubility, due to their reduced heat-stability, than do the $CoQ_{10}$-starch complexes. Structural differences between the two $CoQ_{10}$ complexes were confirmed by Fourier transform infrared (FT-IR) spectroscopy, X-ray diffractometer (XRD), and differential scanning calorimeter (DSC). The $CoQ_{10}$-cyclodextrin complex included an isoprenoid chain of $CoQ_{10}$, while the $CoQ_{10}$-starch complex included both the benzoquinone ring and the isoprenoid chain of $CoQ_{10}$. These results suggest that $CoQ_{10}$-starch complexes possess higher heat-stability and solubility than do the $CoQ_{10}$-cyclodextrin complexes.

• Food Science of Animal Resources
• /
• v.32 no.3
• /
• pp.323-329
• /
• 2012

In order to investigate the rheological properties of myofibrillar protein (MP) mixed with tapioca starch (TS; 0, 1, and 2%) at various salt concentrations (0.1, 0.3, and 0.45 M), viscosity, gel strength, differential scanning calorimeter (DSC) and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) were measured. Viscosity of MP increased with increasing salt concentrations (p<0.05), but not with the addition of TS. The addition of TS improved gel strength and cooking yield at all salt concentrations (p<0.05). DSC results demonstrated that the starting peak of TS gelation was observed at $55^{\circ}C$, however, no differences in peak were observed with various salt and TS levels (p>0.05). SDS-PAGE profile also showed no differences in protein bands for pork myofibrillar protein with various salt and TS levels. Based on the model study, pork model sausages with various levels of tapioca (0, 1, and 2%) and TG (1%) were manufactured. The pork model sausages with 2% TS increased pH and water holding capacity (p<0.05), while those with TGase (1%) increased most textural properties, regardless of the addition of TS. Thus, the combination of 1% TG with 2% TS improved the gel strength and water holding capacity in the meat products.

• Korean Journal of Food Science and Technology
• /
• v.28 no.3
• /
• pp.573-579
• /
• 1996

Crosslinked potato starches (XP), from 2,400 to 1,900 anhydroglucose units per crosslinked (AGU/CL), were prepared by reacting with epichlorohydrin. Some of the physicochemical properties of the XPs were then compared with those of native potato and cowpea starches. Crosslinking decreased moisture, protein and ash contents but had no effect on phosphorus content. Water binding capacities of the XPs increased as the degree of crosslinking increased, and that of the XP with 2,100 AGU/CL approached the value of cowpea starch. The absorption maxima of the starch-iodine complex shifted from 594 to 580 nm. Granule size increased slightly and surface appearance of the granule became rough when crosslinked. Both native and crosslinked potato starches showed B type X-ray diffraction pattern, and the relative crystallinity was not affected by crosslinking. Gelatinization temperature and the heat of gelatinization, measured by differential scanning calorimeter (DSC), did not change within the range of crosslinking tested. From X-ray and DSC data, it was concluded that the crosslinking ocurred in the amorphous region of the starch granule.

• Korean Chemical Engineering Research
• /
• v.51 no.5
• /
• pp.587-590
• /
• 2013

Solid-liquid equilibria for mixtures composed of n-vinyl-2-pyrrolidone (NVP) and 2-pyrrolidone were measured as a basic study for the melt crystallization process to remove 2-pyrrolidone as impurity included in NVP. A differential scanning calorimeter (DSC) and a crystallizer were used and the experimental results obtained from two methods were similar. The mixture showed a eutectic system which has a single composition at the minimum melting temperature. Calculation results from simple thermodynamic equations were found in general agreements with present data. To determine the growth rate of NVP crystal which is important for the design of crystallization process, thicknesses of the crystal were measured with the time using a layer melt crystallizer. The growth rates increased as cooling temperatures decreased. Heat transfer coefficient correlated from present data was found to successfully describe the crystal growth behavior.

• Korean Journal of Food Science and Technology
• /
• v.29 no.6
• /
• pp.1213-1221
• /
• 1997

Effects of the addition of three commercial oligosaccharide syrups into a Korean rice cake (Karedduk) on the textural characteristics and retrogradation of the rice cake were examined during the storage for 5 days at $25^{\circ}C$ and $4^{\circ}C$. Each syrups contained maltose (M75), isomaltose and panose (HL), or maltotetraose (G4) as major sugars. The increment (rates) in gumminess, hardness and chewiness during the storage were significantly reduced by replacing rice flour (up to 10%) with the oligosaccharides. The retardation in the textural changes by the oilgosaccharides was more significant when the rice cake was stored at $25^{\circ}C$ than at $4^{\circ}C$. Among the three types, HL exhibited most effective in retarding the textural changes. Thermograms by a differential scanning calorimeter (DSC) showed that the oligosaccharide increased the onset temperatures and enthalpy for the starch melting, but the recrystallinity measured from the enthalpy ratio before and after the storage was significantly reduced by the presence of the oligosaccharide. Especially with 5% HL, the recrystallinity was significantly low (72.7%) compared to rice cake without HL (88.1%). Therefore, HL had great efficiency in retarding starch retrogradation as well as textural changes of the rice cake during the storage.

• Polymer(Korea)
• /
• v.34 no.4
• /
• pp.300-305
• /
• 2010

Zaltoprofen is a propionic acid derivative of non-steroidal anti-inflammatory drugs (NSAIDs) and has been widely used in the treatment of a number of arthritic conditions or lumbago. Zaltoprofen has low water solubility and low bioavailability, therefore great efforts have been devoted to enhance the extent of drug adsorption. In this study, zaltoprofen was formulated into a tablet to enhance the bioavailability and to achieve sustained-release using additives such as lactose monohydrate, carboxymethylcellulose (CMC), hydroxypropylmethylcellulose (HPMC). Fourier transform-infrared (FTIR) and differential scanning calorimeter (DSC) were employed to study the structure and crystallization of zaltoprofen in the tablet with various contents of additives. It was found that additives had interactions with zaltoprofen and inhibited the crystallization of zaltoprofen. Tablets containing low viscosity HPMC showed a higher release than those containing high viscosity HPMC. Also, as the amount of CMC increased zaltoprofen release increased.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.30 no.2
• /
• pp.101-106
• /
• 2024

Current cold chain logistics relying on organic or eutectic materials within the 2~8℃ range as secondary fluids often face limitations in heat storage capacity, necessitating high energy consumption and large volume capacity. An effective approach to address this challenge is by incorporating polymers to enhance the heat storage capacity of eutectic materials. In this study, we investigated the impact of polyethylene glycols (PEGs) on phase change materials using Fourier transform infrared spectroscopy (FT-IR), differential scanning calorimeter (DSC), analyses of endothermic and exothermic phase change processes, and an accelerated thermal cycling test. Our findings indicate that the introduction of PEGs into the phase change materials can lead to improvements in latent heat, thermal conductivity, and 2~8℃ retention time. This enhancement is attributed to the high latent heat and thermal conductivity of the polymer, along with its ability to inhibit crystal formation in the eutectic mixture.