• 한국식품과학회지
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• 제34권3호
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• pp.425-430
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• 2002

본 연구에서는 축산 부산물인 닭발을 산과 알칼리에 각각 침지하여 제조한 젤라틴의 이화학적 특성을 조사하였다. 침지조건에 따른 아미노산 함량은 큰 차이가 없었으나 상업적으로 판매되는 돈피나 소가죽 젤라틴과는 그 조성이 달랐다. 이는 원료의 특성과 제조공정의 차이에서 기인하는 것으로 사료된다. 젤라틴의 수율과 젤라틴 겔의 경도는 산성 조건에서 24시간 침지한 경우에, 알칼리 조건에서 1주 침지한 경우에 가장 높다고 평가되었다. 점도와 투명도는 침지기간이 증가함에 따라 산성 조건에서는 증가한 반면 알칼리 조건에서는 감소하였다. 색도는 산처리 닭발 젤라틴 겔이 알칼리처리 젤라팅 겔에 비해 L값은 높고, a값과 b값이 낮아 미관상 더 바람직하다. 이화학적 특성이 우수한 산처리 24시간 침지 시료와 알칼리 처리 1주 침지 시료의 분자량 분포를 Gel permeation chromatography로 살펴본 결과, 두 시료 모두 12개의 획분으로 구성되었다. 가장 많이 발견되는 분자량은 669 kD으로 알칼리 처리 시료가 산처리 시료에 비해 두 배나 많았으며, 300 kD 이하는 산처리 시료가 알칼리 처리군에 비해 현저히 많아 산처리 시료가 알칼리 처리군에 비해 상대적으로 저분자화 되어있었다.

• 한국재료학회:학술대회논문집
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• 한국재료학회 2011년도 추계학술발표대회
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• pp.35.2-35.2
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• 2011

In this study, hyaluronic acid (HyA) - Gelatin (Gel) hydrogels were prepared at ratio of 15:85 with the goal of obtaining a high uniform porosity and porous biocompatibility scaffold for bone tissue engineering applications. In order to develop a proper scaffold for bone implant application, a HyA-Gel hydrogel loaded in sponge Biphasic Calcium Phosphate (BCP) was prepared. To assay the cytocompatibility and cell behavior on the HyA-Gel hydrogel and HyA-Gel/BCP scaffold, cell attachment and spreading of MSCs seeded on the scaffolds were studied. An invivo study was performed for HyA-Gel/BCP scaffolds after 1 and 3 months implantation. Our results provide a novel and simple method to obtain an adequate scaffold for osteoblast cells and indicate that HyA-Gel hydrogel and HyA-Gel/BCP scaffold could be a good candidate for bone tissue engineering scaffolds.

• BMB Reports
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• 제34권6호
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• pp.531-536
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• 2001

Three zymographic techniques using casein, fibrin, and gelatin as substrates in SDS-PAGE were compared based on three aspects: (1) The proteolytic pattern of extracellular enzymes from the three bacterial strains, Bacillus sp. DJ-1, DJ-2, and DJ-3. (2) The enzymatic sensitivity of their activity on zymogram gels. (3) The stability of stained zymogram gels with Coomassie brilliant blue in the destaining solution. There was no significant difference on the pattern of extracellular enzymes from the three strains. The bands in the fibrin gel were clearer and more distinct from the extensive destaining process. It was also shown that the gelatin gel revealed the highest enzymatic sensitivity among the three gels, based on the densitometric analysis. In the casein gel, a trace that could be mistaken as a proteolytic band appeared around 40-50 kDa.

• 한국식생활문화학회지
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• 제28권6호
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• pp.664-673
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• 2013

This study was conducted to investigate the physicochemical properties of mung bean starch and the quality characteristics of mung bean starch gels supplemented with gelatin and isolated soy protein (0, 2, 5%) during storage at $5^{\circ}C$ for 0, 24, 48, and 72 hours. The swelling power of mung bean starch supplemented with gelatin did not significantly change, whereas those supplemented with isolated soy protein (ISP) significantly increased. The solubility of mung bean starch supplemented with gelatin and ISP, however, significantly increased with increasing concentration. In addition, the soluble amylose and soluble carbohydrate of mung bean starch supplemented with gelatin and ISP significantly decreased with increasing concentration. In terms of pasting properties measured by the Rapid Visco Analyzer (RVA), the pasting temperature of mung bean starch supplemented with gelatin and ISP was not significantly different, whereas peak viscosity, minimum viscosity, final viscosity, breakdown, and consistency decreased. DSC thermograms showed that the onset temperature of mung bean starch supplemented with gelatin and ISP did not significantly change, whereas the enthalpy increased with the addition of 5% ISP. The lightness (L) and redness (a) of mung bean starch gels supplemented with gelatin, ISP, and without additives increased during cold storage, whereas the yellowness (b) decreased. The addition of gelatin and ISP suppressed changes in L, a and b of mung bean starch gel during cold storage. Synereses of mung bean starch gel supplemented with gelatin and ISP was lower than that without additives, with the addition of gelatin suppressing synereses more than ISP. The addition of gelatin and ISP also suppressed increases in hardness, chewiness, and gumminess of mung bean starch gels during cold storage. In the sensory evaluation, the addition of gelatin and ISP suppressed increases in hardness and brittleness of mung bean starch gels during cold storage. The addition of 2%, 5% gelatin and 2% ISP also suppressed a decrease in the overall acceptability of mung bean starch gels during 24-48 hr cold storage. Thus, the addition of 2-5% gelatin and 2% ISP to mung bean starch is appropriate for suppressing the quality deterioration of 24-48 hr cold-stored mung bean starch gels.

• 한국축산식품학회지
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• 제32권3호
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• pp.316-322
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• 2012

This study was conducted to evaluate the effects of soaking pH and extraction temperature on the physicochemical properties of chicken skin gelatin. In order to extract gelatin from chicken skin, the chicken skin was soaked at various pH ranges (1-13) and was extracted at 75 and $100^{\circ}C$. For the rate of weight increase, the highest value was obtained from two pH ranges (1-2 and 12-13). In addition, the rate of weight increase was affected by soaking time. The alkali treatments had greater crude protein content as well as total extraction yield compared to the acid process (p<0.05), and the increased extraction temperature resulted in a significant (p<0.05) increase of crude protein content and total extraction yield. All treatments showed ${\alpha}1$ and ${\alpha}2$ chains derived from type I collagen on SDS-PAGE. The pH value and color of gelatin gel (6.67%) were affected by soaking pH and extraction temperature. Chicken skin gelatin gel extracted at $75^{\circ}C$ after soaking at a pH of 2 had the highest melting point (p<0.05) and gel strength among all treatments. Although the chicken skin treated with the alkali process had a higher yield, a lower extraction temperature following the acid process would be better for obtaining superior gelatin from chicken skin.

• Applied Biological Chemistry
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• 제39권4호
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• pp.282-286
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• 1996

어류껍질 젤라틴의 수식에 의한 유화성 및 유화안정성과 같은 기능성을 개선하여 적색육어류 연제품의 품질개선제로 이용할 목적으로 붕장어껍질 젤라틴의 succinylation을 시도하였다. Succinylation의 정도는 젤라틴에 대하여 첨가하는 succinic anhydride의 비율 0.3까지는 첨가량에 따라 증가하였으나, 그 이상의 농도에서는 거의 변화가 없었다. 유지흡수성, 유화성 및 유화안정성은 무수식 젤라틴이 각각 1.8ml/g, 55% 및 49%이었고, 수식에 의해 개선되어 succinylation 정도가 89.9%일 때 이들의 값이 각각 5.8ml/g, 84% 및 78%이었고, 그 이상의 농도에서는 거의 변화가 없거나 서서히 감소하였다. 또한 용해도의 경우 40%, 보수력의 경우 50%, 거품성 및 거품안정성의 경우 0.4 및 0.3정도 개선되었다. 수식 젤라틴은 무수식 젤라틴에 비하여 아미노산조성의 경우 거의 차이가 없었고, 중금속함량은 오히려 낮았다.

• Journal of Periodontal and Implant Science
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• 제53권5호
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• pp.321-335
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• 2023

Purpose: The aim of this study was to investigate the efficacy of photo-crosslinked gelatin methacryloyl (GelMa) hydrogel containing calcium phosphate nanoparticles (CNp) when applying different fabrication methods for bone regeneration. Methods: Four circular defects were created in the calvaria of 10 rabbits. Each defect was randomly allocated to the following study groups: 1) the sham control group, 2) the GelMa group (defect filled with crosslinked GelMa hydrogel), 3) the CNp-GelMa group (GelMa hydrogel crosslinked with nanoparticles), and 4) the CNp+GelMa group (crosslinked GelMa loaded with nanoparticles). At 2, 4, and 8 weeks, samples were harvested, and histological and micro-computed tomography analyses were performed. Results: Histomorphometric analysis showed that the CNp-GelMa and CNp+GelMa groups at 2 weeks had significantly greater total augmented areas than the control group (P<0.05). The greatest new bone area was observed in the CNp-GelMa group, but without statistical significance (P>0.05). Crosslinked GelMa hydrogel with nanoparticles exhibited good biocompatibility with a minimal inflammatory reaction. Conclusions: There was no difference in the efficacy of bone regeneration according to the synthesized method of photo-crosslinked GelMa hydrogel with nanoparticles. However, these materials could remain within a bone defect up to 2 weeks and showed good biocompatibility with little inflammatory response. Further improvement in mechanical properties and resistance to enzymatic degradation would be needed for the clinical application.

• 한국식품조리과학회지
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• 제33권1호
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• pp.87-93
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• 2017

Purpose: Rice starch is known not to be suitable to Mook. Its gel is not hard and elastic enough and too sticky. This study investigated the effects of agar, carrageenan, and gelatin addition on low amylose rice flour paste and gel properties for making Mook. Methods: Angemi, low amylose rice, and Goamibyeo, intermediate amylose rice, were dry milled. The properties of Mook were determined by texture profile analysis (TPA), cold storage stability, and sensory acceptance. Results: Addition of agar and carrageenan increased cold paste viscosity, whereas addition of gelatin decreased cold paste viscosity while improving breakdown and setback viscosity. When 30% of gelling agents such as agar, carrageenan, and gelatin were added to low amylose rice, Angemi, Mook-like gels were formed. The hardness, adhesiveness, and springiness of gelling reagent-added Angemi Mook increased, whereas cohesiveness decreased, and fracturability was not observed. The addition of gelling agent decreased lightness and increased yellowness. Angemi Mook added with gelatin showed the best freeze-thaw stability while addition of agar and carrageenan increased syneresis. The carrageenan-added Angemi Mook was equal to Goamibyeo 100% Mook in all sensory acceptance properties without significant difference. Conclusion: Above results suggest that addition of carrageenan and gelatin to low amylose rice can be used to produce Mook with improved physical properties.

• 대한소아치과학회지
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• 제37권1호
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• pp.35-43
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• 2010

본 연구는 젤라틴과 메틸셀룰로오스를 기저재로 한 불소겔을 제작하고 이들의 높은 점조도와 표면에 흡착하는 능력이 치면에 불소를 오랜 시간 저류시켜 법랑질 탈회를 효과적으로 억제할 수 있는지 살펴보고자 시행되었다소의 전치로 시편 80개를 제작하였으며, (1) APF gel (2) $CavityShield^{TM}$, (3) Gelatin F gel (4) Methyl cellulose F gel 이렇게 4개의 군으로 분류하였다. 모든 시편을 인공우식용액에 72시간동안 보관하여 법랑질을 탈회시킨 후, 표면미세경도 측정법과 편광 현미경하에서 병소의 탈회 깊이를 측정하는 두 가지 방법을 사용하여 탈회정도를 측정하였다. 연구결과는 다음과 같다. 1) 불소를 처리한 experimental side와 처리하지 않은 control side간 미세경도의 차이는 APF를 적용한 제1군에서 71.82(VHN)로 가장 작은 것으로 나타났다(p<0.05). 2) $CavityShield^{TM}$를 도포한 제2군에서 148.24(VHN)로 가장 큰 차이를 보여 불소바니쉬의 탈회억제효과가 가장 큰 것으로 나타났다(p<0.05). 3) Gelatin과 methyl cellulose F gel을 도포한 3군과 4군에서 control side와 experimental side간 미세경도의 차이는 1군보다는 높고 2군보다는 낮았으나 3군과 4군간에 유의한 차이는 없었다(p>0.05). 4) 인공탈회병소의 깊이를 측정한 결과 APF를 처리한 제1군에서 control side와 experimental side간 병소의 깊이차이는 $16.69\;{\mu}m$로 가장 적게 나타났다(p<0.05). 5) 2,3,4군 에서는 병소깊이 측정을 통해 탈회억제효과가 APF군에 비해 우수하게 나타났으나(p<0.05) 각 군 간에 차이는 검증되지 않았다(p>0.05). 이상의 결과를 종합하여 보면 실험적으로 제조된 두 가지 불소겔은 APF gel에 비해 법랑질 탈회 억제효과가 우수하다고할 수 있으며 이는 APF gel에 비해 gelatin이나 methyl cellulose 의 높은 점조도가 불소를 더 장시간 치면에 접촉시킨 것으로 생각된다. 현재 가장 우수한 치면 잔류시간을 보이는 것으로 인정되는 불소바니쉬와 비교하여도 이들의 효과가 크게 떨어지지 않는 것을 알 수 있었으며 이는 향후 천연고분자 화합물을 이용한 다양한 불소제제의 개발 가능성을 보여주는 것이라 사료된다.

• Applied Biological Chemistry
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• 제39권4호
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• pp.274-281
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• 1996

어류껍질을 식용 젤라틴의 원료로 이용할 목적으로 붕장어 껍질을 시료로 한 젤라틴의 제조조건과 적정 조건으로 제조한 젤라틴의 특성에 대하여 검토하였다. 붕장어 껍질 젤라틴의 적정 제조조건은 다음과 같았다. 탈지 붕장어껍질을 1% 수산화칼슘 현탁액에 2일 동안 침지한 다음 수세 및 탈수하고, 전처리 껍질에 대하여 8배의 증류수를 가하여 $50^{\circ}C$에서 2시간 동안 추출한 다음 원심분리 및 감압여과한다. 이를 양이온(Amberlite IR 900) 및 음이온(Amberlite 200C) 교환수지로 통과시키고, 이어서 정제 젤라틴용액을 농축한 다음 건조한다. 시제품 붕장어껍질 젤라틴의 겔강도, 졸화온도, 겔화온도 및 색차와 같은 물리적 특성값은 각각 240.5g, $28.0^{\circ}C,\;21.0^{\circ}C$ 및 20.5이었고, 용해도, 지방흡수력, 유화성 및 유화안정성과 같은 기능적 특성값은 각각 56.8%, 1.8ml/g, 55.0% 및 48.5%이었으며, 수율은 약 49%이었다. 붕장어점질 젤라틴으로 제조한 유화물을 6% 혼합하여 만든 연제품은 유화물 무첨가 연제품에 비하여 색조를 제외한 개선효과는 없었다. 붕장어껍질 젤라틴을 연제품의 품질개량제로 사용하기 위하여는 제조방법의 개선이나 수식 등의 처리가 이루어져야 하리라 판단되었다.