• Food Science of Animal Resources
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• v.38 no.1
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• pp.26-42
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• 2018

Today incorporation of natural ingredients as inorganic phosphate replacers has come into prominence as a novel research topic due to health concerns about phosphates. In this study, we aimed to investigate the quality of emulsified chicken meatballs produced with Jerusalem artichoke powder (JAP), either alone or in combination with sodium carbonate (SC) as sodium tripolyphosphate (STPP) replacers. The results showed that naturally dried JAP showed favorable technological properties in terms of water-oil binding and gelling. Emulsion batters formulated with JAP-SC mixture showed lower jelly and fat separation, higher water-holding capacity and higher emulsion stability than control samples with STPP. In final product, incorporation of JAP-SC mixture increased moisture and reduced lipid and energy values, and kept the pH value similar to control. Added JAP lead to increments in $b^*$ values whereas decreases $L^*$ values. Cook yield was similar to control in phosphate-free samples formulated with JAP-SC mix. Either low or medium ratios of JAP in combination with SC managed to protect most of the sensory parameters, while sensory scores tend to decrease in samples containing high levels of JAP. Addition of JAP to formulations presented samples that have equivalent behavior to phosphates in terms of lipid oxidation. In conclusion, our study confirms that utilization of JAP in combination with SC had promising effects as phosphate replacers by presenting natural solutions and providing equivalent quality to standard phosphate containing products.

• Food Science of Animal Resources
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• v.35 no.2
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• pp.225-231
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• 2015

Fish sarcoplasmic protein (SP) obtaining from lyophilization was evaluated its effect on the qualities of the no-fat chicken sausages in the presence of microbial transglutaminase (MTG) as compared to sodium tripolyphosphate (STPP). The cooking yields of all sausage samples were not different. Expressible moisture (EM) of sausage samples was reduced by adding fish SP, while the lowest EM values were observed in sausage samples containing STPP. The pH values of sausage samples were increased with the addition of fish SP and STPP. Proximate analysis revealed that the moisture, fat, and protein contents of all samples were not different (p>0.05). Textural properties (TP), measured by texture profile analysis, showed that hardness of no-fat sausages increased upon adding fish SP. However, the highest TP values were found in sausage samples with STPP. The redness values were reduced in sausage samples with STPP, while other color values were not affected by STPP. Sensory evaluation revealed that sausages with fish SP were accepted at the higher level than that of control. However, sausage samples with STPP showed highest TP and acceptability. Thus, partial substitution of STPP by SP would be possible to reduce phosphate level in the chicken sausages.

• Journal of Pharmaceutical Investigation
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• v.31 no.2
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• pp.101-106
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• 2001

Alginate-chitosan (anion-cationic polymeric complex) was prepared to control the release rate of silver sulfadiazine (AgSD). Na-alginate (2%) solution containing AgSD was gelled in $CaCl_2$ solution. The gel beads formed were immediately encapsulated with chitosan (CS). The gel matrix and membrane were then reinforced with chondroitin-6-sulfate (Ch6S). Release rate of AgSD from the gel matrix was investigated by placing alginate beads in the sac of cellulose membrane simmered in HEPES-buffer solution. The concentration of AgSD released was analyzed by UV at 264 nm. Incorporation capacity of AgSD in Ca-alginate gel was more than 90%. Alginate-Ch6S-CS could control the release rate of AgSD. The amount of AgSD release was dependent on the AgSD loading dose. Incorporation of tripolyphosphate (polyanionic crosslinker) onto the alginate-Ch6S-CS bead increased the release rate of AgSD. Collagen-coating had no influence on the AgSD release rate. Alginate-Ch6S-CS beads with a sufficiently high AgSD encapsulation were capable of controlling the release of the drug over 10 days. In summary, alginate-Ch6S-CS beads could be used as a sustained delivery for AgSD and provide local targeting with low silver toxicity and patient discomfort.

• Journal of Environmental Science International
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• v.10 no.1
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• pp.13-19
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• 2001

An on-line digestion system based on the flow injection analysis technique was presented for the determination of total phosphorus. The system converts condensed and organic phosphoruses into orthophosphate that can be analyzed spectrophotometically. The reaction between orthophosphate and ammonium molybdate in a strong acid medium forms the yellow complex of phosphomolybdate which is next reduced to a molybdic blue complex by stannous chloride. The quantitation of orthophosphate is based on the absorbance of the molybdic blue. To determine total phosphorus, the digestion system was installed between the sample injector and the reaction coil with the added lines of digestion solution(potassium persulfate+sulfuric acid) and the $H_2O$ carrier. The system has shown that the digestion efficiencies were greater than 95% for the typical condensed and organic phosphoruses. When tripolyphosphate standards were used, the calibration data showed that the linear dynamic range extended to a concentration of 1.5ppm with the detection limit of 25ppb total phosphorus. The typical relative standard deviation was less than 2%. The proposed system was successfully applied to lake water, wastewater, and streamwater. The analytical variables such as digestion efficiency, analysis time, and reproducibility were evaluated and compared with the manual digestion method.

• Food Science of Animal Resources
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• v.20 no.3
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• pp.199-206
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• 2000

축육 생산시 주요 부산물인 돼지 심장근으로부터 항산화제(0.02% propyl gallate, 0.2% asxorbic acid, 0.2% sodium tripolyphosphate) 첨가 세척액(25 mM phosphate buffer, pH 6.0)에 의해 제조된 surimi(5% protein 0.6 M NaCl, 25 mM phosphate buffer, pH 6.0)를 alginate(0.4%), calcium carbonate(0.075%) 및 lactate(0.6%) 등의 첨가에 의해 AC surimi 로 조제한 다음, CMC 또는 MC를 일정수준 (0.5%, 1.0%) 첨가하여 surimi 의 pH, 겔의 보수력과 조리 손실을 비롯하여 겔읨 루성을 비교 검톻였다. CMC 첨가시 pH는 0.2 단위씩 감소하는 경향을 보인데 비해 MC 첨가시에는 뚜렷한 변화를 보이지는 않았다. 조리 손실에 대한 영향을 살펴 본 결과 CMC와 MC 첨가구에서 0.5% CMC 첨가구를 제외하고서는 나머지 세 처리구에서 감소하는 경향이었고, 특히 MC 첨가시에는 대조구에 비해 뚜렷한 감소 경향을 나타내었으나(p<0.05) 첨가수준에 따른 차이는 나타나지 않았다 CMC나 MC의 첨가는 보수력에 대해서는 거의 영향을 미치지 않은 것으로 나타났고, 물성에 대한 측정 결과에서 CMC 첨가시에는 겔의 강도. 경도 및 탄성등은 약간 증가하였으나 유의적인 차이를 나타내지는 않았고 (P<0.05), MC 첨가시에는 뚜렷한 차이를 나타내지 않았으며, 겔 응집성에 대해서는 CMC와 MC 첨가에 의해 서로 다른 경향을 나타내었다.

• Korean Journal of Microbiology
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• v.21 no.3
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• pp.135-142
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• 1983

The presence of polyphosphate phosphohydrolase (PPPH) and tripolyphosphate phosphohydrolase (TPPH) in Chlorella ellipsoidea were confirmed from the cell-free extract of the algal cells and three forms of PPPH were isolated, purified, and measured Km-Vmax value and inhibitory effect by metal ions, respectively. PPPH was most active at pH7.2, whereas TPPH at pH 7.6. Both enzymes exhibited their maximum activity at $37^{\circ}C$. For the manifestation of catalytic activity, divalent, divalent metal ions are needed, and the best activator for both enzymes was $Co^{++}\;ions\;(10^{-3}M)$. These enzymes were inhibited by $Hg^{++}\;ions\;(10^{-3}M)$ considerably. PPPH from Chlorella ellipsoidea was purified by ammonium sulfate fractionation, ion-exchange chromatography on DEAE-Sephadex A-25, and gel filtration on Sephadex G-100, and some properties of the three different fraction with PPPH activity $(PPPH_1,\;PPPH_2,\;and\;PPPH_3)$ were found, i.e, PPPH has multiple form. The Km values of $PPPH_1,\;PPPH_2,\;and\;PPPH_3$ obstained were $6.25{\times}10^{-4}M,\;10^{-4}M-4/M,\;and\;3.33{times}10^{-4}M$ and Vmax were 3.33 mM/min, 3.33 mM/min, and 2.67 mM/min, respectively. It was shown that the types of inhibition of $Hg^{++} on the activities of three forms of PPPH were competitive inhibition.

• Bulletin of the Korean Chemical Society
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• v.34 no.5
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• pp.1333-1338
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• 2013

Chitosan-based nanoparticles (CSNP) were prepared through ionic cross-linking and gelation of chitosan (CS) by tripolyphosphate (TPP). CS properties such as molecular weight, and preparation conditions were screened and the resulting nanoparticles were examined by Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM) and transmission electron microscopy (TEM). The obtained particles were consistently spherical with an overall diameter of approximately $107{\pm}20$ nm. They were successfully used as a carrier for Zidovudine, an anti-human immunodeficiency virus (HIV) which, to our knowledge, is novel. The encapsulation ability, loading capacity, and controlled release behavior for these CSNP was evaluated. Results indicated that their intrinsic properties were strongly affected by properties inherent to CS such as molecular weight, and by the preparation condition, such as cross-linking density, which depends on the concentration of the cross-linker. In vitro release tests for the entrapped zidovudine showed that the CNNP provided a continuous release that can last upwards 20 h.

• Food Science of Animal Resources
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• v.43 no.3
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• pp.491-501
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• 2023

Comparing the effects of sodium tripolyphosphate (STPP) concentrations of 0.2% and 0.4% on beef semitendinosus is the objective of the current investigation. The samples were cooked at varied temperatures (45+60℃ and 45+70℃) and times (1.5+1.5 h and 3+3 h) using staged cooking. The colour properties, cooking loss, water retention, shear force, water-holding capacity, sarcoplasmic, and myofibrillar solubility, and total collagen were investigated. The cooking time and temperature affected the water-holding capacity, cooking loss, CIE L^*, CIE a^*, CIE b^*, myofibrillar, and sarcoplasmic solubility, with lower temperature and short time having the lower detrimental effect. However, the significant effect can be intensified after the addition of STPP with higher water-holding capacity and tender meat obtained with 0.4% phosphate concentration at any cooking conditions. The STPP lowered the collagen content and increased the protein solubility of myofibrillar and sarcoplasmic, which this degradation is used as a good indicator of tenderness.

• Journal of Animal Science and Technology
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• v.62 no.5
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• pp.713-729
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• 2020

The aim of this study was to develop retorted samgyetang marinated with different levels of soy sauce and processed at different F₀ (thermal death time at 121℃) values. The tested marinade series comprised different percentages of soy sauce in water (0%, 25%, and 50% [w/w]) containing a fixed concentration of sodium tripolyphosphate (0.3% [w/w]). Following marination, samgyetang was prepared and subjected to retort processing, until an F₀ value of either 8 or 29 was achieved. Meat quality analysis of the breast meat, sensory evaluation, and aroma analysis were performed as indicators of acceptability. The meat pH decreased as the soy sauce content increased, regardless of the F₀ value. The shear force value significantly decreased as the concentration of soy sauce increased, but increased as the F₀ value increased (p < 0.05). Lipid oxidation was not affected by marination, but increased significantly as the F₀ value increased (p < 0.05). The proportion of polyunsaturated fatty acids decreased significantly (p < 0.05) as the F₀ value increased. The total alkane content decreased as the F₀ value increased (p < 0.05). Changes in the total volatile sulfur compound and 2-butyl-1-octanol content were affected by soy sauce marination. Marination using 25% soy sauce and retort sterilization, until an F₀ value of either 8 or 29 was achieved, improved the acceptability of samgyetang. Therefore, marination using 25% soy sauce and retort sterilization until an F₀ value of 8 is the process recommended for developing a soy sauce-flavored, retorted samgyetang product of acceptable quality.

• Journal of Periodontal and Implant Science
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• v.26 no.1
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• pp.317-333
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• 1996

The main goal of periodontal regeneration is to be achieved by epithelial exclusion, periodontal ligament cell activation or alveolar bone regeneration. The purpose of this study was to investigate on the physico- chemical and biological characteristics of biodegradable chitosan beads. Chitosan beads were fabricated by ionic gelation with sodium tripolyphosphate and they had the size in 300um diameter. As therapeutic agent, flurbiprofen was incorporated into the beads by 10, 20% loading contents. The release of drugs from the chitosan beads was measured in vitro. Also, biological activity tests of flurbiprofen loaded chitosan beads including cytotoxicity test, ihhibition of $IL-1{\beta}$ production, suppression to $PGE_2$ production, collagenase inhibition test, the ability of total protein synthesis, and tissue response were evaluated. The amount of flurbiprofen released from chitosan was 33-50% during 7 days. Minimal cytotoxicity was observed in chitosan beads. Flurbiprofen released from chitosan beads significantly suppressed the $IL-1{\beta}$ production of monocyte, $PGE_2$ production and markedly inhibited collagenase activity. Meanwhile, flurbiprofen released from this system showed increased ability for protein synthesis. Throughout 4 -week implantation period, no significant inflammatory cell infiltrated around chitosan bead and also fibroblast like cell types at the beads - tissue interface were revealed with gradual degradation of implanted chitosan beads. From these results, it was suggested that flurbiprofen loaded chitosan beads can be effectively useful for biocompatible local delivery system in periodontal regeneration.