• 한국식품과학회지
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• 제31권3호
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• pp.678-681
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• 1999

본 실험은 가열속도가 돈육 등심 근육의 열변성에 미치는 영향에 대하여 조사하기 위하여 DSC 상에서 가열속도(heating rate : 5, 10, 20, 30, $40^{\circ}C/min$)를 증가시키면서 돈육 등심 근육의 열변성에 대하여 조사한 것이다. 가열속도를 증가시킬수록 DSC thermogram 중의 각 peak는 우측으로 점차로 이동해 갔고, $T_0$는 $5^{\circ}C/min$일 때 $50.39^{\circ}C$에서 $40^{\circ}C/min$일 때 $57.45^{\circ}C$로 약 $7^{\circ}C$정도 증가하였다(p<0.05). 총 엔탈피의 경우 $5^{\circ}C/min$일 때 3.52 J/g에서 가열속도가 10, 20, 30, $40^{\circ}C/min$으로 증가할수록 3.60, 4.14, 4.54, 4.61 J/g (p<0.05)으로 크게 증가하였다. 가열속도에 따른 총변성 엔탈피의 증가율은 $R^2$값이 0.93으로 나타났다. 가열속도가 증가할수록 단백질을 변성시키는 데 필요한 에너지가 상대적으로 더 많이 필요한 것으로 나타났다.

• 한국식품과학회지
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• 제32권3호
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• pp.500-506
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• 2000

시차주사열량계(differential scanning calorimetry, DSC)를 사용하여 분석한 결과 밀전분으로 부터 분리한 아밀로펙틴은 밀전분의 노화특성과 일치된 특성을 나타내었다. 수분함량 8%의 아밀로펙틴과 SSL을 10 : 1의 중량 비율(w/w)로 혼합하여 DSC로 1차 가열과 냉각 후 2차 가열한 결과 $55{\sim}70^{\circ}C$의 온도범위에서 용융 peak를 나타낸 반면 SSL은 $40{\sim}55^{\circ}C$의 온도범위에서 용융 peak를 나타내어 서로 다른 융점을 나타내었다. 또한 아밀로펙틴과 SSL의 혼합물은 가열과 냉각을 반복함에 따라 결정질의 아밀로펙틴 g당 용융 peak의 엔탈피값이 증가되는 결과를 보였다. 전체 수분함량 50%에서 밀전분과 밀전분으로 부터 분리한 아밀로오스와 아밀로펙틴 각각에 대해 SSL을 5 : 1의 중량비율로 혼합하여 DSC로 1차와 2차 가열한 결과 SSL의 용융 peak 이외에 SSL과 아밀로펙틴의 결합물로 판단되는 $60-70^{\circ}C$ 범위의 가역적인 용융 peak가 관찰되었다. SSL과 아밀로펙틴 결합물은 V 도형의 아밀로오스와 지방 결합물과 차이가 있는 결정질을 나타내는 X-ray diffraction angle$(2{\theta})$ 값을 나타내었다. 전체수분함량 60%에서 SSL은 밀전분의 호화 엔탈피값을 감소시켰으며 아밀로오스와 지방결합물의 용융 엔탈피값을 증가시켰다. 동일한 전체수분함량에서 밀전분과 아밀로펙틴에 대해 SSL을 20 : 1과 10 : 1의 비율로 혼합한 겔의 저장실험은 SSL을 포함한 시료가 SSL을 포함하지 않은 시료보다 노화에 대해 억제효과를 나타내었다.

• Journal of Pharmaceutical Investigation
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• 제35권2호
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• pp.95-99
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• 2005

Mucoadhesive microspheres were prepared by interpolymer complexation of chitosan with poly(acrylic acid) (PAA) and solvent evaporation method to increase gastric residence time. The chitosan-PAA complex formation was confirmed by differential scanning calorimetry and swelling study. The DSC thermogram of chitosan-PAA microspheres showed two exothermic peaks for the decomposition of chitosan and PAA. The swelling ratio of the chitosan-PAA microspheres was dependent on the pH of the medium. The swelling ratio was higher at pH 2.0 than at neutral pH. The results indicated that the microspheres were formed by electrostatic interaction between the carboxyl groups of PAA and the amine groups of chitosan. The effect of various process parameters on the formation and morphology of microspheres was investigated. The best microspheres were obtained when 1.5% of the high molecular weight chitosan and 0.3% of PAA were used as an internal phase. The optimum internal phase volume was 7%. The com oil was used as the external phase of emulsion, and span 80 was used as the surfactant. The prepared microspheres had spherical shape.

• Macromolecular Research
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• 제13권2호
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• pp.156-161
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• 2005

The thermal transitions of a nylon 6/layered silicate nanocomposite were studied by differential scanning calorimetry and in-situ synchrotron X-ray diffraction. The drawn film of the nylon 6/layered silicate nanocomposite typically showed three endotherms in the DSC thermogram; a very broad endotherm at $\sim120^{\circ}C(T_{1})$, a double-melting endotherm at $\sim215^{\circ}C(T_{2})$, and a high temperature endotherm at $\sim240^{\circ}C(T_{3})$. The drawn film of the nylon 6/ layered silicate nanocomposite was comprised of a mixture of the $\alpha and \gamma$ forms, with $the \alpha form$ being generated by drawing the pressed film having $the \gamma form$. The melting and crystallization of the crystals were observed at the above thermal transitions during the heating experiment performed at the Pohang X-ray synchrotron radiation source (4C2). The newly generated form was meta-stable and melted $at {\sim}T_{1}$. The double-melting $at {\sim}T_{2}$ was due to the exothermic crystallization of $the \alpha form$ during the main endothermic melting of $the \gamma form$. $The \alpha form$ crystallized $at {\sim}T_{2}$ and melted $at {\sim}T_{3}$.

• Preventive Nutrition and Food Science
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• 제16권4호
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• pp.339-347
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• 2011

Flour and isolated starch from chickpea (desi type, 328S-8) were evaluated for their in vitro digestibility and physicochemical properties. The protein content, total starch content and apparent amylose content of chickpea flour and isolated starch were 22.2% and 0.6%, 45.8% and 91.5%, and 11.7% and 35.4%, respectively. Chickpea starch granules had an oval to round shape with a smooth surface. The X-ray diffraction pattern of chickpea starch was of the C-type and relative crystallinity was 24.6%. Chickpea starch had only a single endothermic transition (13.3 J/g) in the DSC thermogram, whereas chickpea flour showed two separate endothermic transitions corresponding to starch gelatinization (5.1 J/g) and disruption of the amylose-lipid complex (0.7 J/g). The chickpea flour had a significantly lower pasting viscosity without breakdown due to low starch content and interference of other components. The chickpea starch exhibited significant high setback in the viscogram. The average branch chain length, proportion of short branch chain (DP 6~12), and long branch chains (DP${\geq}$37) of isolated chickpea starch were 20.1, 20.9% and 9.2%, respectively. The rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) contents of chickpea flour and starch were 9.9% and 21.5%, 28.7% and 57.7%, and 7.1% and 9.3%, respectively. The expected glycemic index (eGI) of chickpea flour (39.5), based on the hydrolysis index, was substantially lower than that of isolated chickpea starch (69.2).

• Journal of Pharmaceutical Investigation
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• 제28권2호
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• pp.109-113
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• 1998

This study is purposed to develop the sustained release and bioavailability of piracetam (PA). The use of alginate beads as a means to achieve sustained release of piracetam was evaluated in comparison with that of piracetam alone. In the PA-sodium alginate(SA) beads was confirmed by differential scanning calorimetry thermogram(DSC), indicating a relative shift of an endometric peak of PA to higher temperature. The changes in dissolution rates from PA-SA beads and PASA beads coated by chitosan(CHO) were significantly slower than that of intact PA. The release rate of PA-SA in the gastric fluid was markedly decreased compared with that in the intestinal fluid, suggesting that PA is mostly released in the intestinal fluid. However, the PA/SA ratio scarcely affected the release profile. The blood concentration- time curves of PA, PA-SA and PA-SA-CHO were obtained by oral administration to rats. $T_{max}$ of PA, PA-SA and PA-SA-CHO were 1, 10 and 6 hours, respectively. It was confirmed that the release of PA was prolonged by the formulation of PA-SA beads and PA-SA-CHO beads.

• Food Science and Biotechnology
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• 제16권6호
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• pp.902-909
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• 2007

Granular maize starch was treated with Thermus scotoductus 4-${\alpha}$-glucanotransferase (${\alpha}$-GTase), and its physicochemical properties were determined. The gelatinization and pasting temperatures of ${\alpha}$-GTase-modified starch were decreased by higher enzyme concentrations. ${\alpha}$-GTase treatment lowered the peak, setback, and [mal viscosity of the starch. At a higher level of enzyme treatment, the melting peak of the amylose-lipid complex was undetectable on the DSC thermogram. Also, ${\alpha}$-GTase-modified starch showed a slower retrogradation rate. The enzyme treatment changed the dynamic rheological properties of the starch, leading to decreases in its elastic (G') and viscous (G") moduli. ${\alpha}$-GTase-modified starch showed more liquid-like characteristics, whereas normal maize starch was more elastic and solid-like. Gel permeation chromatography of modified starch showed that amylose was degraded, and a low molecular-weight fraction with $M_w$ of $1.1{\times}10^5$ was produced. Branch chain-length (BCL) distribution of modified starch showed increases in BCL (DP>20), which could result from the glucans degraded from amylose molecules transferred to the branch chains of amylopectin by inter-/intra-molecular transglycosylation of ${\alpha}$-GTase. These new physicochemical functionalities of the modified starch produced by ${\alpha}$-GTase treatment are applicable to starch-based products in various industries.

• 폴리머
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• 제24권5호
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• pp.599-609
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• 2000

본 연구에서는 불포화 폴리에스테르 수지의 기계적 물성을 증진시키기 위하여 프로필렌글리콜(PG)과 네오펜틸글리콜(NPG)의 몰비를 달리한 불포화 폴리에스테르 수지를 제조하여 경화거동 및 기계적 물성을 조사하였다. 경화거동은 microgel reaction mechanism을 이용하여 설명하였고, NPG 몰비의 증가는 최종 전화율을 증가시키나 경화속도가 늦어짐을 알 수 있었다. 그리고 글리콜 몰비중에서 NPG 몰비의 증가는 굴곡강도, 인장탄성율, 흡수율, 함침성이 증가하였고, 반면에 인장강도, 신율, 굴곡탄성율이 감소하는 경향으로 나타났다. 따라서 중합한 불포화 폴리에스테르 수지에서 PG/NPG 몰비가 0.5/0.5, 0.25/0.75의 영역일 때 섬유강화 플라스틱 복합재료의 물성이 우수한 것으로 관찰되었다.

• Journal of Pharmaceutical Investigation
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• 제29권4호
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• pp.309-313
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• 1999

This study was prepared to develop the sustained release dosage form of phenylpropanolamine hydrochloride (PPA) by complexation with cation exchange resin(CER). The PPA-CER complex was confirmed by differential scanning calorimetry(DSC) thennogram, indicating a relative shift of an endometric peak of PPA to higher temperature. The loading efficiency was increased as the amount of PPA was increased as well as the time of fractional exchange was advanced as the temperatures were increased. Loading efficiency, fractional exchange, reaction rate constant and activation energy were highly dependent on the temperature and drug : resin ratio. The optimal ratio of PPA and resin was estimated to be 10: 10 for the sustained release.

• 한국염색가공학회지
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• 제14권5호
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• pp.268-276
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• 2002

Poly(trimethylene terephthalate)(PTT) and Poly(ethylene terephthalate)(PET) fibers were annealed at various temperatures ranging from $100^\circ{C}$ to $230^\circ{C}$ for 10 min under tension and tension free. Dyeing rates and absorption isotherms of both fibers were obtained with C.I. Disperse Red 60 at 100, 120 and $130^\circ{C}$ in water system. Also X-ray diffraction pattern, moisture regain and water absorption were investigated. The dyeing rate of PTT fiber is faster than PET fiber, and dyeing of PTT fiber begin at lower temperature compared to PET fiber. The absorption isotherms from both fibers with disperse dye we nearly linear up to the saturation dye uptake, which increase with dyeing temperature. Equilibrium dye uptake of PTT fiber annealed under tension above $180^\circ{C}$ was remarkably decreased because of a changes in the fine structure of fiber. The intensities of X-ray diffraction peaks of both annealed fibers were increased with increasing in annealed temperature. The reflections observed at $2\theta$=$15.8^\circ$, $24^\circ$ and $25.2^\circ$ were assigned reflection of crystal at the planes of (010), $(1\bar02,\;\bar112),\;and\;(\bar13,\; \bar113)$ respectively, and the peak became sharp with heat setting temperature.