• Journal of Plant Biotechnology
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• v.35 no.3
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• pp.223-228
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• 2008

This study was conducted to investigate an optimal condition for shoot proliferation and regenerate shoots from in vitro leaflet and embryogenic calli from in vitro roots in rose. The effect of BAP on shoot proliferation was somewhat different depending upon genotypes or gelling agents. Leaflets with petiole cut from donor shoots which had been cultured in MS medium supplemented with 0.1 $mg{\cdot}L^{-1}$ NAA for six weeks was effective for regeneration of adventitious buds(ABs) as well as shoot elongation of Rosa hybrida cv. Sweet Pink. Culturing seven leaflet explants per petri plate($100mm{\times}15mm$) was effective for regeneration of ABs. Embryogenesis was shown in the calli induced from roots of Rosa hybrida cv. Sweet Pink cultured in the SH medium supplemented with 11 $mg{\cdot}L^{-1}$ 2, 4-D for four weeks. Color of calli induced from roots was yellow although their color was a little different as type of basal medium.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.6
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• pp.1110-1116
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• 1998

To determine the optimum conditions for the enzymic hydrolysis against wheat gluten of high con centrations (6~14%, w/w, protein), a hydrolysis system combining weak acid pretreatment and enzymic hydrolysis was investigated. Alcalase showed the highest DH(degree of hydrolysis) of the tested proteases. After hydrolysis by alcalase, subsequently peptidases were applied for the better DH of the wheat gluten hydrolyzate. Peptidase NP2 showed the highest DH of the tested peptidases, but flavour zyme was shown for the lowest bitter taste of the resulting hydrolyzate. In order to minimize aggregation or gelling at higher initial substrate concentration during heat treatment, wheat gluten suspension was pretreated with possibly low concentrations of hydrochloric acid at 105oC for 1 hour, and then enzy matically hydrolysed with alcalase and subsequently with flavourzyme. Each required minimum concen tration of hydrochloric acid in the wheat gluten suspension of 6, 8, 10, 12, and 14%(w/w, protein) was 0.10, 0.15, 0.20, 0.225, and 0.275N, respectively. After the subsequent enzymic treatment by alcalase and peptidase NP2 for 24 hrs, the nitrogen solubility in the final wheat gluten hydrolysates was increased to 94.9, 86.4, 85.3, 89.3 and 95.0%, and their amino nitrogen content was increased to 2.87, 5.68, 7.34, 9.71 and 12.50mg/m, respectively.

• Archives of design research
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• v.17 no.2
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• pp.363-372
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• 2004

In the new millenium of information and digital age, the vogue cycle has been gelling shorter and shorter and the individualistic and high quality preference of contemporary consumers drive the small quantity production by order. The traditional screen printing system can not hold the competitive edge anymore. In order to actively meet the demand of the fast evolving market, compete with other nations, and produce high value-added products, we need the new production system to meet the individual needs promptly. Mass production using the traditional screen printing system has the economic advantage of the production speed and cost. The digital textile printing system digitalizes the total process from the design to the printing and omits the separation and engraving. It is more suitable to produce the multiple item-small quantity and add more values to its products. It has also the advantage of less pollution problem.

• Applied Chemistry for Engineering
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• v.17 no.4
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• pp.386-390
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• 2006

Colloidal silica which has high surface area and excellent surface properties are chemically stable inorganic materials and used for various applications in industry. Silica sol was prepared from sodium silicate solution by acid neutralization method and ion exchange treatment to remove sodium ions. Through the experimental analysis for controlling factors of particle growth rate, such as temperature, pH, and aging time, the uniform size distribution of silica sol could be obtained. The size distribution and shape of silica sol was measured by TEM and dynamic light scattering method. Zeta potential change and gelling phenomena of silica sol and its rheological properties also investigated.

• Analytical Science and Technology
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• v.7 no.1
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• pp.17-23
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• 1994

Through sol-gel process, inorganic/organic composite as a dye host was made. It was observed that this composite has about 90% of trnasmittance by UV/VIS spectrophotometer. The transmittance is the most important requirement to decide whether the composite could apply or not as the dye host. The transmittance was increased with decreasing HCl as a catalyst, aging time, and amount of PDMS. Also, fluorescent and transmittant charateristics of Rhodamine 6G Perchlorate that was doped into ORMOSIL were measured. The fluorescent intensity was increased and the trnasmittance was decreased with rising gelling temperature.

• Food Science of Animal Resources
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• v.29 no.5
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• pp.590-598
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• 2009

The aim of this study was to model and optimize the calcium alginate (CA) and microbial transglutaminase (TG) systems to form a cold-set myofibrillar protein (MP) gel containing 0.1 M or 0.3 M NaCl using a response surface methodology. The gel strengths of cold-set and heat-induced MP gels, and cooking yields were measured. All measured parameters showed determination coefficients ($R^2$) above 0.7 without a lack-of-fit. The CA system had the best results with component ratios of 1.0:0.3:1.0 corresponding to sodium alginate, calcium carbonate and glucono-$\delta$-lactone, respectively, and was favourable at 0.1 M NaCl. In contrast, the TG system only had an effect on cold-set MP gelation at 0.3 M salt, and the optimal ratio of TG to sodium caseinate was 0.6:0.5. By combining the two systems at 0.3 M NaCl, an acceptable cold-set MP gel with an improved texture and high cooking yield could be formed. Therefore, these results indicated that the functionality of the cold-set MP gel could be enhanced by combining these two optimized gelling system.

• Journal of Plant Biotechnology
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• v.8 no.1
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• pp.21-25
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• 2006

Phragmites australis (reed) has received much attention as being one of the principle emergent aquatic plants for treating industrial and civil wastewater. Plant regeneration via plant tissue culture in p. australis was investigated. Three types of callus were identified from seeds on N6 medium plus 4.5 UM 2,4-dichlorophenoxyacetic acid (2,4-D). Yellow compact type showed the best redifferentiation, whereas white compact type and yellow friable were not competent to differentiate into plane. Solid medium culture was better than liquid suspension culture for enhancing callus growth when N6 medium supplemented with 4.5 ${\mu}M$ 2,4-D was used. Phytagel, as a gelling agent, was superior to agar in plant regeneration on N6 medium, supplemented with 9.4 ${\mu}M$ kinetin and 0.54 ${\mu}M$ $\alpha$-naphthaleneacetic acid (NAA). Transfer of the plantlets regenerated from kinetin and NAA-supplemented N6 medium to growth regulator-free MS medium enhanced the further development of the plantlets. Plantlets on subsequently grown to maturity when tansferred to potting soil. The regenerated plants exhibited morphologically normal. The system for plant regeneration of P. australis enables to propagate elite lines on a large scale for water purification in the ecosystem

• Food Science and Biotechnology
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• v.18 no.4
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• pp.900-903
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• 2009

An oat gum was extracted from whole seeds of a drought harvested oat (Avena sativa). Oat gum presented a ${\beta}-glucan$ content of 65%(w/w) and an intrinsic viscosity of 141 mL/g. Gelling capability of oat gum at different concentrations was investigated. Gel hardness increased from 0.08 to 0.25 N as the oat gum concentration changed from 5 to 10%(w/v). Whippability, foam stability, emulsion stability, and reduced viscosity of oat gum at different pH were also investigated. Oat gum whippability was maximum at pH 7 (146%), while the higher foam and emulsion stability values were found at pH 9 (88 and 96%, respectively). The gum reduced viscosity increased from 715 to 958 mL/g as the pH changed from 7 to 9. Oat gum shows great potential as a gel forming, thickening, and stabilizing agent.

• Journal of the Korean Applied Science and Technology
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• v.26 no.4
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• pp.407-414
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• 2009

Water-in-Oil (W/O) emulsions are widely used in cosmetics. However, O/W (Oil-in-Water) emulsions are generally superior to W/O emulsions in terms of stability. In this study, we investigated the changes of viscosity, the size of emulsion droplets, and rheological properties of emulsions prepared using distearyldimonium chloride (DDC), magnesium aluminum silicate (MAS) and quaternium-18 hectorite (QH). In addition to the changes of the composition, we tested the condition of homogenization including rotation per minute of the mixer and the mixing time. The viscosity of emulsions with DDC and AMS were not changed with time and the stability of emulsions was stable during the storage time. However, the fluidity of emulsions were low due to the forming gel network in the emulsions. The gelling power of the emulsions with QH was rather weaker than that of the emulsions with DDC and MAS. The viscosity of emulsions with QH was gradually reduced and the phase separation of emulsions with high concentration of oil was observed throughout the storage time, however, the stability of emulsions with DDC, MAS and QH was excellent, the fluidity of emulsions was enhanced, and the viscosity of emulsions was sustained for a long time after setting of emulsions.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.4
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• pp.347-355
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• 2014

This study examined the effects of additives on the physical properties of surimi made from Antarctic krill Euphausia superba. Krill surimi was prepared from krill meat with an added cryoprotectant (sugar 6%, polyphosphate 0.2%). Krill surimi without additives does not form a gel. In order to enhance the gelling of krill surimi, additives such as soy protein isolate (SPI), guar gum, carrageenan, and wheat starch were examined. Of these, SPI had the highest gel-forming activity, while guar gum, carrageenan, and wheat starch had decreasing gel-forming activity and negative effects on other physical properties as their concentrations were increased. In addition, SPI enhanced the gel strength and physical properties of krill surimi. The fluoride and astaxanthin contents of krill surimi with added SPI were 55.0 mg/kg and 0.8 mg/kg, respectively.