• 한국식품과학회지
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• 제46권5호
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• pp.575-580
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• 2014

겔화제의 종류에 따른 겔상식품의 특성을 알아보고자 대조군인 한천첨가 양갱과 다양한 겔화제를 혼합 사용한 양갱을 제조하고 그 특성을 비교하였다. 첨가되는 겔화제의 특성은 최종 제품의 수분손실량, 색, 조직감 등의 물리적 특성에 크게 영향을 미치는 것으로 나타났다. 덜 조밀하고 가장 불규칙적인 단면특성을 보이는 gellan 첨가 양갱은 수분 손실이 가장 크고, 가장 부드러우면서도 입에 들러붙는 부착성이 큰 특성을 보였다. 반면, LBG+carrageenan 겔의 혼합은 두 겔의 상호작용으로 단단한 겔을 만들기 때문에 이를 첨가한 양갱 역시 가장 단단한 경도를 보였다. 본 연구결과 고령자들은 너무 단단하지 않으면서도 응집성이 높고 탄력성이 있어 씹을 수 있는, 그러나 입에 들러붙는 부착성이 낮은 겔상 식품을 선호하는 것으로 나타났다. 두 종류의 겔을 혼합하여 적절한 농도로 겔을 제조하면 경도, 부착성, 및 응집성 등의 조직감 특성을 다양화 할 수 있으므로 적절한 겔화제의 선택, 농도조절 등으로 고령자의 저작능력에 맞는 다양한 물성을 갖는 식품제조가 가능할 것으로 생각된다.

• 한국식품조리과학회지
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• 제19권4호
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• pp.511-520
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• 2003

This study was carried out to determine the effects of various contents of kiwifruit contents on the quality characteristics of mixed polysaccharide gels made from $\kappa$-carrageenan and locust bean gum. The color value, gelling temperature, melting temperature, break down rate, syneresis, rupture properties, TPA properties and sensory properties of mixed polysaccharide gels with various contents of kiwifruit contents were measured. As the kiwifruit contents was increased, the lightness (L), yellowness (b) and greenness (-a) of the mixed polysaccharide gels increased. There were no differences in the color values of gels during storage. As the kiwifruit content was increased, the gelling and melting temperatures of the mixed polysaccharide gels also increased. The mixed polysaccharide gels with high kiwifruit contents were difficult to melt, and it seemed that the addition of kiwifruit to the mixed polysaccharide gels could improve the thennal stability of the gels. The syneresis of the gel increased with increasing storage time, whereas the addition of kiwifruit to the gel resulted in suppression of syneresis. With regard to the rupture properties, stress, energy and strain, they were all decreased with increasing kiwifruit contents. The TPA properties, adhesiveness, hardness and chewiness increased and cohesiveness decreased with increasing kiwifruit contents. The results showed that the gel became tough and adhesive, and could be easily broken under small deformation, with increasing kiwifruit contents. The sensory evaluation showed that the green color, aroma, sweetness and sourness increased with increasing kiwifruit contents. The texture, adhesiveness, springiness and cohesiveness decreased, and brittleness and hardness increased, with increasing kiwifruit contents. The overall acceptability of the gel with 30% kiwifruit content was the highest. Thus, mixed polysaccharide gels made from kiwifruits could be useful, as the addition of kiwifruit to a mixed polysaccharide gel results in a good aroma, taste and stability, despite a lowering of the textural properties.

• Fisheries and Aquatic Sciences
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• 제26권2호
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• pp.145-157
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• 2023

Surimi has been traditionally used as the main ingredient in gelling foods, such as imitation crab sticks. However, it can also be used to manufacture snacks without gelling properties. To assess the properties of surimi as a snack ingredient, we prepared fried fish snacks with different surimi grades of Alaska pollack (AP) and threadfin bream (TB) and evaluated their quality characteristics. AP had significantly higher protein and gel strength values than TB did. Regarding color, TB showed significantly lower lightness (L) values and higher redness (a) and yellowness (b) values than AP did, consistent with the appearance of a brown color. TB had significantly lower hardness values, higher thickness expansion, and higher oil content than AP did. Hardness was found to be positively correlated with gel strength and negatively correlated with oil content. In the micro-structure images, more blistering was formed in TB, indicating higher expansion and crispiness. In the sensory evaluation, TB showed higher overall sensory acceptance than AP did, which is the result of its high color content, crispiness, taste, and aroma. Principal component analysis of the electronic nose and tongue revealed that the samples were clearly separated. In particular, TB had more aromatic components than AP in the electronic tongue. Our findings indicate that gel strength, which determines the quality properties of surimi, does not need to be considered in snack manufacturing. In fact, surimi with low gel strength is a more suitable ingredient for snack manufacturing.

• 한국식생활문화학회지
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• 제23권4호
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• pp.499-506
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• 2008

This study was conducted to determine the quality characteristics of grape jellies for the elderly. The jellies contained sugar (control) or sugar derivative sweeteners (erythritol, isomaltooligosaccharide, sorbitol, and xylitol). Agar (0.31%) and $\kappa$-carrageenan (0.27%) were the gelling agents. The average age of the subjects participating in the acceptance test was 79. The lightness (L), redness (a), and yellowness (b) values of the agar gel with erythritol mostly decreased, indicating a darker and pale red color. The L and b values of the carrageenan gel with sugar derivative sweeteners increased, indicating brighter and yellowish color. The agar and carrageenan gels with sorbitol showed higher gelling and melting temperature, indicating that gelation occurred easily and did not easily melt. The agar and carrageenan gels with xylitol showed a low-melting temperature, indicating low stability with temperature change. The break-down rate of the agar and carrageenan gels with erythritol was low, whereas that of agar gel with sorbitol was relatively high despite its high melting temperature. Hardness, cohesiveness, gumminess, and chewiness of the gels with sugar derivative sweeteners decreased, and this tendency was most distinct with isomaltooligosaccharide in the agar gel and with sorbitol in the carrageenan gel. The rupture properties of the gel were the same as the hardness of the gel. Sensory acceptance of the agar gels with erythritol, sorbitol, isomaltooligosaccharide, and the carrageenan gel with erythritol was fairly high, whereas that of the agar gel with xylitol and the carrageenan gel with isomaltooligosaccharide and xylitol was low. The results show that sorbitol and erythritol are appropriate as sugar substitutes in grape jellies for the elderly about the acceptability and stability of the gels.

• 한국식품영양과학회지
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• 제12권1호
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• pp.7-11
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• 1983

본 연구에서는 감귤류 폐과피의 효율적 이용을 위해, 온주밀감 과피내에 양질의 펙틴과 pectinesterase(PE)가 함께 존재하고 있는 사실에 근거하여 간단한 공정에 의한 저메톡실펙틴의 조제를 시도하였다. 한편 조제된 펙틴들의 물리화학적 특성과 gelling power를 조사하여 상품 펙틴과 비교하여 보았다. (1) 온주밀감 albedo를 갈아서 침출시키고, 이를 $30^{\circ}C$에서 $Na_2Co_3$로 pH를 조절하여 albedo내의 PE를 작용케 하였다. 가열에 의해 PE를 불활성화시키고 원심분리한 후 상층액에 알코올을 가해 저메톡실펙틴을 침전시키고, 알코올로 세척하여 조제하였다. (2) albedo내의 펙틴 수율은 건물 중량으로 12.71%~12.98%였다. (3) 각 펙틴 시료들의 메톡실 함량은 효소 작용을 받지않고 추출된 것이 13.71%로 고메톡실펙틴인 것으로 밝혀졌고, pH 7.5에서 10분 처리시 5.12%, pH 8.5에서 10분, 20분, 30분 처리됨에 따라 4.27%, 3.08%, 1.85%인 저메톡실펙틴이 조제되었다. 아세틸함량은 0.09~0.12%로서 겔 형성에 방해를 주는 범위는 아니였고, anhydrouronic acid 함량은 94.2~96.8%로 순도가 높았다. 효소 작용을 받는 정도가 많아짐에 따라 점도와 분자량은 감소하였다. (4) 저메톡실 펙틴들은 효소 작용을 받은 정도가 많음에 따라 consistency가 낮아졌으며 $18^{\circ}C$에서 측정한 값이 $4^{\circ}C$에서 측정한 값보다 낮았다. (5) 겔들의 %sag은 상품 펙틴겔보다 높았다. (6) Instron에 의한 texture 측정 결과는 고메톡실펙틴 겔의 경우 견고도와 탄성이 가장 높은 것으로 나타났다. 겔의 부착성은 pH 8.5에서 10분 처리한 것이, 응집성은 pH 7.5에서 10분 처리한 것이 가장 높았다. 겔들의 점착성과 저작성은 상품 저메톡실펙틴이 높았다.

• 한국약용작물학회지
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• 제4권1호
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• pp.78-85
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• 1996

강활(羌活)(Angelic koreana Max.)의 캘러스 배양(培養)과 식물체(植物體) 재분화(再分化)에 필요한 배양(培養) 조건(條件)을 구명(究明)하기 위하여 유엽(幼葉) 및 미숙화(未熟花)의 화경(花梗) 배양(培養)에 미치는 생장조절제(生長調節劑), sucrose 및 배지(培地) 응고제(凝固劑) 등의 영향(影響)을 조사(調査)한 결과(結果)는 다음과 같다. 1. 유엽(幼葉) 유래(由來) 캘러스 생장은 1 mg/l 2,4-D를 첨가한 MS배지에서 왕성하여, 생체중(生體重) 및 건물중(乾物重)이 가장 높았다. 2. 캘러스 생장을 위한 적정 sucrose농도는 2% 였으며, sucrose 농도가 증가함에 따라 캘러스 생장이 억제되는 경향이었다. 3. 배지(培地) 응고제(凝固劑)에 따른 캘러스 생장은 1.2% agar, 0.4% Gelrite에서 생체중(生體重) 및 건물중(乾物重)이 가장 높았다. 4. 배지내 10mg/l ABA와 $5{\sim}10mg/l\;AgNO_3$ 첨가는 유엽(幼葉) 유래(由來) 캘러스의 갈변화(褐變化)를 현저히 억제하였으며, 무처리(無處理)보다 캘러스 활력도 높았다. 5. 미숙(未熟) 화(花)의 화경(花梗) 배양(培養)에서 캘러스 형성율은 NAA보다 2,4-D가 효과적이었으며, 2mg/l 2,4-D를 첨가한 배지에서 81.7%로 가장 높았고, 캘러스 생장도 왕성하였다. 6. 유엽(幼葉) 유래(由來) 캘러스로부터는 식물체(植物體)가 재분화(再分化)되지 않았으나, 미숙(未熟) 화(花)의 화경(花梗) 유래(由來) 캘러스는 0.5 mg/l 2,4-D, 1 mg/l kinetin, 5 mg/l ABA와 5 mg/l $AgNO_3$ 첨가배지에서 체세포(體細胞) 배(胚)가 형성되었으며, 이들 체세포(體細胞) 배(胚)로부터 식물체(植物體)가 발생(發生)되었다. 무처리(無處理) 229.1kg보다 63.3kg 더 무거운 28%의 증수(增收) 효과(效果)를 나타냈으며 60배(倍), 80배(倍), 처리시(處理時)에도 각각(各各) 6%, 3% 증수(增收)되었다.로 42% 소득(所得)이 증대(增大)되었다.7. 3%였고 개분함량(漑粉含量)은 10월(月), 11월(月) 각각 30. 8%, 27, 7%로서 수확시기별(收穫時期別) 함량(含量)에는 변이폭(變移幅)이 크지 않았다. 이를 종합하면 유효성분(有效成分)의 함량(含量)이 높은 11월(月) 30일(日) 수확(收穫)이 10월(月) 30일(日) 수확(收穫)보다 유리(有利)할 것으로 판단된다. 4. 구경(球莖) 크기별 약효성분(藥效成分)의 함량변이도 커서 10월(月), 30일(日) 경우 S가 0. 53%로 가장 높고 M, L 순(順)으로 구경(球莖)이 커지면서 함량(含量)이 감소(感少)하였다. 5. 정식(定植)깊이 $0{\sim}1cm$가 다른 정식(定植)깊이에 비교하여 수량(收量)이 206kg/10a로 가장 많았으며 유효성분(有效成分) 변이(變移)는 $0. 33{\sim}0. 39%$로서 정식(定植)깊이에 따라 크지않은 것을 고려하면 택사(澤瀉) 재배시(栽培時) 정식(定植)깊이는 $0{\sim}1cm$가 가장 유리(有利)할 것으로 판단된다.군에서 18.8% 갑상선기능항진증 환자군에서 16.6%으로 나타났으며 이러한 slow acetylator의 빈도는 통계적으로 유의하지 않았다(chi-square, p= 0.83 표 3.). 결 론: Metoprolol을 표지 약물로 측정한 CYP2D6 poor metabolizer는 정상인과 갑상선기능항진증 환자군 모두에서 관찰할 수 없었다. N-acetyltransferase의 활성도는 갑상선기능항진증 환자군과 정상 대조군 사이에 유의한 차이를 보이지

• 한국생물공학회:학술대회논문집
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• 한국생물공학회 2001년도 추계학술발표대회
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• pp.418-421
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• 2001

The gellan was produced by Pseudomonas elodea ATCC 31461 under aerobic condition. Gellan provides various functionalities such as gelling, suspending, stabilizing, emulsifying and binding properties in aqueous systems. In this study, the effect of glucose concentration and nitrogen sources concentration, bacto peptone and $NH_4NO_3$, on the cell growth and the production of gellan were evaluated. The maximum specific yield (g gellan/g cell) of 2.22 was obtained at 1.0% of glucose. Bacto peptone increased cell growth. And nitrogen limitation was essential for higher production of gellan. The highest cell and gellan production were abtained at 0.5 g/${\ell}$ of bacto peptone without $NH_4NO_3$.

• 한국세라믹학회지
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• 제29권4호
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• pp.253-258
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• 1992

ZnO varistors were prepared by the organochemical method which used citric acid and ethylene glycol as gelling agents. The microstructure of the sintered specimens exhibited small grains, uniform grain size distribution, and few intragranular pores. Thermal decomposition of the organic resin formed during the powder preparation process was completed around 450$^{\circ}C$. No significant changes were observed in microstructure and current voltage characteristic with respect to calcination temperatures. A major advantage of the organochemical method used in this experiment is a possible uniform mixing of trace amounts of dopants. Therefore, this powder preparation method seems promising in investigating the effect of Li or In ion, which is added in ppm level to ZnO varistors, on the pulse respose characteristic.

• 한국세라믹학회지
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• 제30권10호
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• pp.838-844
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• 1993

To control the pore size of silcia gel, formamide (FA), N,N-dimethyl formamide (DMF), polyethylene glycol (PEG) and polyacrylic acid (PAA) were added in the sol-gel process from starting solution with tetramethyl orthosilicate (TMOS). The gels were characterized using porosimeter, TG-DTA and SEM. As a result, the more contents of FA and PAA was increased the more gelation time was decreased, also the more contents of DMF and PEG was increased the more gelling time was increased. The mean pore size of gels was larger in the order of PAA, DMF, FA and PEG. And the mean pore size of porous silica glass was 59.0$\AA$, 31.5$\AA$, 29.9$\AA$ and 29.0$\AA$, respectively, heated at 75$0^{\circ}C$/100$0^{\circ}C$.

• 한국지하수토양환경학회:학술대회논문집
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• 한국지하수토양환경학회 2001년도 총회 및 춘계학술발표회
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• pp.66-69
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• 2001

A subsurface containment system which is constructed by pumping a gelling liquid (Colloidal Silica) into the unsaturated medium is investigated by developing a mathematical model and conducting numerical simulations. The proposed model is verified by comparing experimentally and numerically determined hydraulic conductivities of gel-treated soil columns at different Colloidal Silica (CS) injection volumes. The numerical experiments indicate that an impermeable gel layer is formed within the time period twice the gel-point. At the Same normalized time, the CS solutions with lower NaCl concentrations result ill further migration and poor Performance in plugging the pore space.