• International Journal of Industrial Entomology and Biomaterials
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• v.45 no.1
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• pp.12-16
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• 2022

Di-tyrosine photo-crosslinking of silk fibroin (SF) is recently highlighted as a biocompatible hydrogel fabrication process, because this method does not need potentially harmful chemical species. However, the resulting crosslinking density is often insufficient to obtain a mechanically stiff hydrogel unless additional oxygen is provided during the reaction. In this study, we proposed a combinational crosslinking method to form an SF hydrogel via the di-tyrosine photo-crosslinking with riboflavin (photoinitiator) and physical interaction of SF chains. In the UV light-irradiated SF solution, small particles formed and these particles promoted β-sheet formation of SF molecules, resulting in quick gelation. The di-tyrosine photo-crosslinking produced nuclei that might trigger regular assembly of SF molecules in high temperature condition. Conclusively, this process would contribute to a development of biocompatible hydrogel fabrication for biomedical uses of SF hydrogels.

• Journal of the Korean Applied Science and Technology
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• v.13 no.1
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• pp.11-19
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• 1996

The liposomes have been developed in many drugs and cosmetics fields. The liposomes prepared with main compounds of the intercellular lipids and lecithin. Amphiphile nonionic surfactants used for (PEG) n-sitosterol(n=5), diethanolamine cetylphosphate. The effect of gelation for liposomes have been on swelling reaction which have been mixed phospholipid with polyol-group at the high temperature. There were very good encapsulated properties of the active ingredients whether hydrophilic-group(magnesium ascorbyl phosphate, allantoin, sodium hyaluronate) and hydrophobic-group(vitamin-E acetate, vitamin-A palmitate). Optimum condition of liposomes were passed five times in the microfluidizer(700bar), wetting reaction temperature was at $95{\pm}5^{\circ}C$ for a hours. Particle size distribution of the vesicles should be within range 50-560nm(mean 200nm). The stability of liposomes for the course of time was stabilized for six months at $45^{\circ}C$. Application of the cosmetic was prepared moisturizing cream with liposomes of the phospholipid base.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.5
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• pp.721-733
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• 2019

Objective: The objectives of this study were to investigate the thermal gelation properties and molecular forces of actomyosin extracted from two classes of chicken breast meat qualities (normal and pale, soft and exudative [PSE]-like) during heating process to further improve the understanding of the variations of functional properties between normal and PSE-like chicken breast meat. Methods: Actomyosin was extracted from normal and PSE-like chicken breast meat and the gel strength, water-holding capacity (WHC), protein loss, particle size and distribution, dynamic rheology and protein thermal stability were determined, then turbidity, active sulfhydryl group contents, hydrophobicity and molecular forces during thermal-induced gelling formation were comparatively studied. Results: Sodium dodecyl sulphate-polyacrylamide gel electrophoresis showed that protein profiles of actomyosin extracted from normal and PSE-like meat were not significantly different (p>0.05). Compared with normal actomyosin, PSE-like actomyosin had lower gel strength, WHC, particle size, less protein content involved in thermal gelation forming (p<0.05), and reduced onset temperature ($T_o$), thermal transition temperature ($T_d$), storage modulus (G') and loss modulus (G"). The turbidity, reactive sulfhydryl group of PSE-like actomyosin were higher when heated from $40^{\circ}C$ to $60^{\circ}C$. Further heating to $80^{\circ}C$ had lower transition from reactive sulfhydryl group into a disulfide bond and surface hydrophobicity. Molecular forces showed that hydrophobic interaction was the main force for heat-induced gel formation while both ionic and hydrogen bonds were different significantly between normal and PSE-like actomyosin (p<0.05). Conclusion: These changes in chemical groups and inter-molecular bonds affected protein-protein interaction and protein-water interaction and contributed to the inferior thermal gelation properties of PSE-like meat.

• Korean Journal of Food Science and Technology
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• v.24 no.1
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• pp.42-48
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• 1992

The rate and extent of coagulation of milk using fast acidification with 0.1 N HCl were monitored by changes in viscosity and turbidity at various temperatures and pH. Also the gelation rate of milk using slow acidification with D-glucono-${\delta}$-lactone was measured in a small strain rheological scanner. Coagulation of milk casein occurred in a specific pH range and was accompanied by an abrupt increase in viscosity at pH 5.0. Acid coagulation rate was enhanced by increasing temperature from $20^{\circ}C{\sim}50^{\circ}C$, and the maximum rate was shown around pH 5.0. The addition of salt ($CaCl_{2}$) reduced the maximum coagulation rate at all temperature ranges and shifted the pH ranges for maximum coagulation rate and the onset pH of coagulation. The onset of gelation and the rate of network formation during slow acidification were facilitated by Cl ion, but suppressed by SCN-ion, as indicated by the rate of rigidity development. The susceptibility to syneresis was greater in the gel made at lower temperature and around pH 4.6, while preheated milk at $90^{\circ}C$ for 5 min prior to acidification showed the same syneresis profile at all heating temperatures ($60{\sim}90^{\circ}C$).

• Korea-Australia Rheology Journal
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• v.20 no.4
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• pp.213-220
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• 2008

The effects of temperature on the rheological properties of the solutions of poly(vinylidene fluoride-co-hexafluopropylene) (PVDF-HFP) in dimethyl acetamide (DMAc) were investigated in terms of frequency and concentration. The effects of temperature on the intrinsic viscosity of the solutions were discussed. In dynamic rheological measurement, the concentrated solutions showed a little unexpected rheological response; as temperature was increased dynamic viscosity was increased and the solutions exhibited more noticeable Bingham body character over the temperature range, 30 to $70^{\circ}C$. In addition, the solution gave longer relaxation time, lower value of loss tangent and higher value of yield stress at higher temperature and at higher concentration. On the other hand, the dilute solutions revealed that intrinsic viscosity was decreased and its Huggins constant was increased with increasing temperature. These physical parameters suggested that the increase of viscosity with increasing temperature resulted from the localized gelation of PVDF-HFP due to reduced solubility to the solvent.

• Journal of Adhesion and Interface
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• v.10 no.3
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• pp.117-126
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• 2009

Epoxy/anhydride systems with silica filler were studied to improve the cure behavior and characteristics. To study the curing process of epoxy/anhydride using DSC and a stress rheometer, it was observed that gelation temperature increased by increasing the thermal rate or in high isothermal conditions, while it was observed that the degree of cure at gelation decreased. Thermal stability of the epoxy/anhydride system showed any increment by increasing silica contents, except slight decrease of weight by containing humidity. The epoxy resin cured with 30% of silica filler decreased coefficient thermal expansion (CTE) about 33% to show $40ppm/^{\circ}C$. Specimens filled with 30 wt% of silica showed 60% increase in storage modulus at $30^{\circ}C$ to show 3909 MPa compared with neat resin to 2,377 MPa. Epoxy/anhydride systems with surface treated silica by silane coupling agent decreased storage modulus.

• Journal of the Korean Applied Science and Technology
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• v.22 no.4
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• pp.306-314
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• 2005

In this study, spherical $pre-BaTiO_3$ particles are prepared by gelation and aging process in autoclave without catalysts. The (Ba-Ti) gel used as a starting material was prepared by aging mixtures of titanyl acylate with barium acetate aqueous solution([glacial acetic acid (AcOH)]/[titanium isopropoxide (TIP)] 4, [barium acetate]/[TIP] 1) at $45^{\circ}C$ for 48hrs. XRD and SEM results for the (Ba-Ti) gel sample at aging process showed that the gel was formed via aggregation of the fine particles. It seems to be the primary particles of bulk (Ba-Ti) gel amorphous, but the spatial arrangement of barium and titanium in the (Ba-Ti) gel is similar to that in crystalline $BaTiO_3$ particles. From XRD and FT-IR. spectroscopy analysis it was found that the crystal structure of the prepared particles continuously transformed from amorphous to tetragonal as the calcination temperature increased, and crystallized spherical cubic and tetragonal $BaTiO_3$ powder obtained at the very low calcination temperature between $500^{\circ}C$ and $900^{\circ}C$ after 1hrs of heat treatment respectively. According to BET analysis result, final particle have pore structure of ink bottle shape which is produced by aggregation of fine spherical particles with surface area of $280m^2/g$ and average pore size of 130nm.

• Journal of the Korean Wood Science and Technology
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• v.25 no.1
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• pp.37-41
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• 1997

Hot-water soluble extracts were prepared from medium-sized barks of Siberian larch (Larix gmelineii). The extracts were fractionated by ultrafiltration method for producing uniform quality of adhesives. Molecular weight distribution of the extracts was ranged of 100 to 300.000. pH of the extracts affected amounts of flux, and the range of pH 6~pH 8 was proper for wood adhesives, because of easy concentration and fast gelation time. Removal of particles greater than $0.45{\mu}m$ from the extracts increased both filtration speed (flux) and yields of solids in the filtrates. In ultrafiltration process. operating pressure, filtrate temperature, and flow rate significantly increased with the increase of individual condition. Ultrafiltration using PM10 membrane was very effective to fractionate and concentrate the extracts. Removal of large particles greater than 0.45 m from the extracts increased filtration speed(flux) and yields of solids in the filtrates. A gelation time was accelerated with the increasing pH of the extracts and its concentration. The Stiasny precipitate(26%) from the filtrate obtained by PM 10 membrane was very lower than that(78%) of the retentates. This ultrafiltration method was efficient for obtaining high yield purified phenolic compounds.

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.594-599
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• 1988

Methods by which liquid egg could be stored in liquid state at frozen storage temperature$(-15^{\circ}C)$ with selected cryoprotectants and enzyme treatment were investiated, and quality changes in samples during storage were examined. The concentration of cryoprotectants (45% fructose and 55% glucose) to be added to egg yolk and whole egg to store them at $-15^{\circ}C$ in unfrozen state were 45.2% and 70.3%, respectively. Changes in consistency, precipitation of protein and microstructure of egg samples during storage indicated that adding cryoprotectants to liquid egg could effectively inhibit development of gelation during storage at $-15^{\circ}C$. Treating liquid egg with 0.15% papain could inhibit gelation during storage to some extent.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.21 no.1
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• pp.38-52
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• 1995

The liposomes have been developed in many drugs and cosmetics fields. In this context, it should be mentioned that MLV liposomes can be prepared standing with the main compounds of the intercellular lipids, cholesterol, palmitic acid, cholesteryl ester and lecithin, by swelling reaction. We report properties of the formation of MLV liposomes with use of the lipid base and Microfluidizer. MLV liposomes formed as multilamellar vesicles(MLV). The effect of the gelation of MLV liposomes have been on swelling reaction which have been mixed lipid with polyol and water phase at high temperature(90$\pm$5$^{\circ}C$). MLV liposomes have been prepared in incorporating alpha hydroxy acid ligrediens. Optimum condition of MLV liposomes were passed three times in the microfluidizer, particle size of the vesicles should be within 150-350nm and those confirmed by freeze-fracture electron microscopy.