• 보존과학회지
• /
• 제29권1호
• /
• pp.25-33
• /
• 2013

전통 단청 교착제인 젤라틴(아교)의 물성에 따른 단청 도막의 성능을 평가하고자 직접 추출하거나 시판되는 아교 및 젤라틴 5종을 선정하고 수분반응성과 촉진내후성을 실험하였다. 실험결과, 겔 강도가 높은 1종의 젤라틴 단청 도막에서는 아교 대체 재료인 아크릴산 에스테르 수지 도막보다 수분 흡수율이 높고 촉진 내후성 시험 후에도 밀착성이 높았을 뿐만 아니라 젤라틴 도막보다 내수성이 우수하였다.

• Applied Biological Chemistry
• /
• 제39권5호
• /
• pp.361-367
• /
• 1996

어류껍질 및 적색육어류의 효율적 이용을 위한 일련의 연구로서 succinylation 처리한 붕장어껍질 젤라틴으로부터 유화성 및 유화안정성이 있는 유화물의 제조조건을 살펴보았고, 아울러 유화물의 첨가에 의한 적색육어류 연제품의 품질개선을 시도하였다. 유화물의 안정성은 20% 수식 젤라틴용액을 예비교반(5,000 rpm, 1분)하고 이어서 교반(15,000 rpm, 5분)하는 동안 젤라틴에 대하여 15배의 대두유를 서서히 첨가하는 것이 가장 좋았고, 이때 정치, 진동 및 저온저장에 의한 안정성은 각각 95%, 90% 및 95%이었다. 수식 붕장어껍질 젤라틴을 유화제로 한 유화물의 수분, 단백질, 지방 및 회분함량은 각각 18%, 5%, 76% 및 0.5%이었고 관능적 색조는 백색을 나타내었으며, 과산화물값 및 지방산조성은 대두유와 유사하였다. 고등어 고기풀에 대하여 6%에 해당하는 유화물의 첨가에 의해 제조된 적색육어류 연제품은 유화물 무첨가 제품에 비하여 과산화물값, 갈변도 등과 같은 유지특가는 차이가 없었으며, 색조, 젤리강도 및 관능적 조직감은 개선되었으며, 휘발성염기질소, 생균수 및 히스타민함량 등은 상당히 낮았다.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
• /
• 제35권1호
• /
• pp.7-12
• /
• 2009

Purpose: Gelatin-hydroxyapatite nanocomposite is similar to inorganic nanostructure of bone. To make a scaffold with osteoinductivity, bone marrow derived stem cells from rabbit femur were impinged into the nanocomposite. This vitro study was to test osteogenic differentiation of the stem cells in the nanocomposite, which was made by authors. Material & Methods: Gel-HA nanocomposite with 10g of HA, 3 g of Gel has been made by co-precipitation process. Bone marrow was obtained from femur of New Zealand White rabbits and osteogenic differentiation was induced by culturing of the BMSCs in an osteogenic medium. The BMSCs were seeded into the Gel-HA nanocomposite scaffold using a stirring seeding method. The scaffolds with the cells were examined by scanning electron microscopy (SEM), colorimetry assay, biochemical assay with alkaline phosphatase (ALP) diagnostic kit, osteocalcin ELISA kit. Results: Gel-HA nanocomposite scaffolds were fabricated with relatively homogenous microscale pores ($20-40{\mu}m$). The BMSCs were obtained from bone marrow of rabbit femurs and confirmed with flow cytometry, Alizarin red staining. Attachment and proliferation of BMSCs in Gel-HA nanocomposite scaffold could be identified by SEM, ALP activity and osteocalcin content of BMSCs. Conclusion: The Gel-HA nanocomposite scaffold with micropores could be fabricated and could support BMSCs seeding, osteogenic differentiation.

• 한국축산식품학회지
• /
• 제33권2호
• /
• pp.162-169
• /
• 2013

We determined the optimum pretreatment conditions such as pH and time for swelling duck feet and investigated the effects of the extracting method, such as water bath (WB), pressure cooker (PC), and microwave oven (MO), on quality characteristics of the duck feet gelatin for improving utilization of duck feet as a novel source of gelatin. The soaking solution of pH 1 among pH 1-14 with unit intervals was selected due to the highest yield. The quality characteristics of the gelatin tested were color, pH, gel strength, viscosity, and melting point. For the extracted gelatin with different methods, the CIE $L^*$, $a^*$ and $b^*$ values were in the following order: MO>PC>WB (p<0.05), WB>PC>MO (p<0.05) and PC>MO>WB (p<0.05), respectively. The gelatin extracted using WB showed the highest pH and that extracted using MO showed the lowest pH (p<0.05). The gel strength, viscosity, and melting point were the highest for MO (p<0.05). The gel strength and melting point were the lowest for PC (p<0.05). No significant difference was found in viscosity between the gelatins extracted using WB and PC (p>0.05). The quality characteristic of duck feet gelatin was affected by extracting methods, and MO extraction can be one of the effective methods for duck feet gelatin.

• 한국축산식품학회지
• /
• 제34권4호
• /
• pp.415-422
• /
• 2014

Duck feet gelatin (DFG) gel was added as a fat replacer to low-fat frankfurters and the effect of DFG on physicochemical, textural, and sensory characteristics of low-fat frankfurters was evaluated. DFG gel was prepared with a 20% duck feet gelatin concentration (w/w). Adding DFG decreased lightness and increased yellowness of the low-fat frankfurters (p<0.05). However, DFG did not affect redness of low-fat frankfurters (p>0.05). The statistical results indicated that adding DFG improved cooking yield of low-fat frankfurters (p<0.05). In addition, replacing pork back fat with DFG resulted in increased moisture content, protein content, and ash content of low-fat frankfurters, and the low-fat frankfurter formulated with 5% pork back fat and 15% DFG gel had the highest moisture content and lowest fat content (p<0.05). Adding of DFG increased all textural parameters including hardness, springiness, cohesiveness, chewiness, and gumminess of low-fat frankfurters (p<0.05). In terms of sensory properties, the low-fat frankfurter formulated with 5% pork back fat and 15% DFG gel showed similar satisfaction scores for the flavor, tenderness, juiciness, and overall acceptance when compared to the regular frankfurters (20% back fat). Therefore, our results suggest that DFG could be an effective novel source, as a fat replacer, for manufacturing of low-fat frankfurters.

• Biomaterials and Biomechanics in Bioengineering
• /
• 제4권1호
• /
• pp.1-8
• /
• 2019

The aim of this study was to investigate the effect of total polymer concentration on the chemical structure, morphology of pores, porosity, swelling ratio, degradation of gelatin-poly (vinyl alcohol) (Gel-PVA) cryogel scaffolds. Porous cryogels were prepared with cryogelation technique by using glutaraldehyde as a crosslinker. Functional group composition of cryogels after crosslinking was investigated by Fourier Transform Infrared (FTIR). The morphology of cryogels was characterized via scanning electron microscopy (SEM) and porosity analysis. All of the cryogels had a porous structure with an average pore size between $45.58{\pm}14.28$ and $50.14{\pm}4.26{\mu}m$. The cryogels were biodegradable and started to degrade in 14 days. As the polymer concentration increased the swelling ratio, the porosity and the degradation rate decreased. Spongy and mechanically stable Gel-PVA cryogels, with tunable properties, can be potential candidates as scaffolds for tissue engineering applications.

• 한국재료학회:학술대회논문집
• /
• 한국재료학회 2010년도 춘계학술발표대회
• /
• pp.40.2-40.2
• /
• 2010

In this study, oxidized alginate/gelatin/biphase calcium phosphate (BCP)- based hydrogel composites were fabricated. Alginate sodium was oxidized by periodate. The oxidized product was confirmed by using $^1H$ and $^{13}C$ NMR spectra. The number average molecular weight ($M_n$), the average molecular weight ($M_w$) of the oxidized alginate were determined by Gel Permeation Chromatography (GPC). The hydrogel was formed from the oxidized alginate and gelatin solution via Schift-base reaction. The hydrogel showed a highly porosity by a Scanning Electron Microscope (SEM) and Mercury Intrusion Porosimetry (MIP). Crosslinked density of the gel matrix were assessd by trinitrobenzene sulfonic acid (TNBS) assay that shows a high effect on swelling ratio. Increment of the crosslinked desity resulted in enhancing compressive strength of the hydrogel composite. The cytotoxity of hydrogel was assessed with osteoblast MG-63. The hydrogel composites show a high compatibility. The obtained results showed a potential application for bone regeneration in future.

• 한국어병학회지
• /
• 제10권1호
• /
• pp.31-38
• /
• 1997

잉어로부터 분리한 Aeromonas hydrophila는 세포 밖으로 여러 종류의 proteases를 생산한다. A. hydrophila의 배양 상층액을 이용한 inhibitor assay를 통하여, 주된 활성을 나타내는 metallopretease와 약한 활성을 나타내는 serine protease가 있음을 알게 되었다. Gelatin SDS-PAGE를 통하여 두 개의 활성 band가 관찰되었으며, 이 들 중 넓게 퍼진 band는 metalloprotease에 특이하게 작용하는 inhibitor인 EDTA에 의해 활성이 상실되었고 따라서 metalloprotease임을 알 수 있었다. 다른 하나는 serine protease에 특이하게 반응하는 inhibitor인 PMSF에 의해 저해되어 serine protease임을 알 수 있었다. 이러한 두 extracellular protease의 활성은 $75^{\circ}C$에서 30 분간 열을 가한 후에도 Gelatin SDS-PAGE상에 남아있었다. 그런데, 주된 metalloprotease는 Sephadex G-75를 이용한 column chromatography를 거친 후 Gelatin Gel상에서 두 개의 band로 분리되었다.

• 한국식품조리과학회지
• /
• 제7권2호
• /
• pp.19-23
• /
• 1991

본 연구에서는 gel화를 유도할 수 있는 첨가제를 첨가하여 만든 5가지 옥수수 전분 gels와 아무것도 첨가하지 않은 control옥수수 전분 gel의 관능적 물성적 특성을 조사 비교하였다. 1. 관능검사를 실시한 결과 \circled1 Agar의 hardness는 control보다 유의하게 높았고, pectin은 control 보다 유리하게 낮았다. \circled2 CMC와 pectin의 adhesiveness는 control 보다 유의하게 높았고 agar는 control보다 유의하게 낮았다. \circled3 전체적인 acceptability는 CMC와 Pectin은 control보다 유의하게 선호도가 낮았고 나머지 시료들은 control과 유의차가 없었다. 2. Instron을 이용한 물성검사 결과 \circled1 Agar의 hardness는 control보다 유의하게 높았고, 나머지 시료들의 hardness는 control보다 유의적으로 낮았다. \circled2 Agar와 casein의 cohesiveness는 control보다 유의하게 높았으며 gelatin은 control보다 유의하게 낮았다. 3. 관능검사나 Instron에 의한 기계적 검사에 있어서 시료의 차이를 가장 잘 구분해 주는 특성치는 hardness라고 생각되어진다

• 한국식품과학회지
• /
• 제19권2호
• /
• pp.102-106
• /
• 1987

젤라틴 생산을 위한 원료로서 알맞은 돈피의 종류를 조사하기 위해 생박 및 탕박한 돈피를 이용하여 생산된 젤라틴의 품질을 비교하였다. 돈피를 1.7% HCl 용액에서 15-18시간동안 팽윤시킨후 수돗물에서 9시간 동안 세척하였다. 세척된 돈피를 $60^{\circ}C$, $70^{\circ}C$ 및 $80^{\circ}C$에서 추출하여 젤라틴을 생산하였다. 생박돈피에서 생산된 젤라틴은 추출온도에 상관없이 젤 강도가 탕박돈피로부터 생산된 것보다 우수하였다. 또한 수율도 생박돈피에서 높았다. 추출온도가 증가함에 따라 젤 강도와 점도는 감소하였고 색깔이 짙은 젤라틴이 생산되었다. 전기영동상으로 비교하여보면 추출온도가 증가할수록 고분자물질이 감소하였으며, 돈피젤라틴(type A)이 type B젤라틴에 비해 훨씬 복잡한 분자구조를 보여주었다.