• Journal of Applied Biological Chemistry
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• v.42 no.3
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• pp.125-129
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• 1999

The changes in gel characteristics of soy protein and succinylated soy protein due to various specific interaction-altering reagents which affect the formation and textural properties of gels, were studied. The reagents were added to 15% soy protein solutions prior to heat treatment. Succinylated soy protein formed harder gel without the addition of reagents. Hardly no gels were formed with urea, indicating that hydrogen bonds significantly contributed to the formation and hardness of the gel and the effects of urea on the hardness of succinylated soy protein gel were more significant. Disulfide bonds were important in the formation of hard gels whether they were succinylated or not, but the contributions of hydrophobic interactions to gel hardness were relatively insignificant. The hardness reducing effects of NaCl and NaSCN were more significant in succinylated soy protein gel. As such, electrostatic interactions were important for succinylated soy protein to form hard gel but not for unmodified soy protein.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.05a
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• pp.559-560
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• 2001

The objective of the present study was to analyze genetic variation and characteristics in rainbow trout(Oncorhynchus mykiss) using amplified fragment length polymorphism(AFLP) method as molecular genetic technique, to evaluate the usefulness of AFLP as genetic markers, and to compared the efficiency of agarose and polyacrylamide sequencing gels. The amplified products were performed by agarose and sequencing gel electrophoresis to detect AFLP band patterns, respectively. Using 9 primer combinations, total of 141 AFLP bands were produced, 108 bands(82.4％) of which were polymorphic in agarose gels. In sequencing gels, total of 288 bands were generated, and 220 bands (76.4％) were polymorphic. The level of bandsharing(BS) ranged from 0.18 to 0.32 for the 9 primer combinations tested, with a mean of 0.24. Consequently, AFLP markers of these rainbow trout could be used as genetic information such as species identification, genetic relationship or analysis of genome structure, and selection aids for genetic improvement of economically importment traits in fish species.

• Food Science and Biotechnology
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• v.15 no.3
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• pp.409-412
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• 2006

Interrelationship between results of large deformation (texture profile analysis, TPA) test and small deformation (creep) test on ohmic heated surimi gel, water-bath heated surimi gel, and commercial fish gel products (kamabokos) was examined. Creep test revealed ohmic heated gels have higher elastic modulus and viscosity values than water-bath heated ones, with differences of elastic modulus and viscosity between ohmic and water-bath heated gels being 18 and 28.5%, respectively. These differences were reflected in the higher hardness, cohesiveness, and chewiness values of ohmic heated gels in TPA. In TPA test, the differences of hardness and chewiness between ohmic heated gel and water-bath heated gel were 29.3 and 38.7%, respectively. It was concluded that with proper experimental design, the small deformation creep test which gives molecular level deformation data can be related to the large deformation TPA test indicating the sensory textural properties.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1085-1091
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• 1998

The purpose of this study was to investigate the rheological properties of surimi gels and imitation crab-leg products by stress-relaxation test and to examine the correlations between stress-relaxation parameters and T.P.A. parameters. The linear viscoelasticity of surimi gels and imitation crab-leg products was observed in the range of the strain of $5{\sim}20%$ at cross-head speed 2.4 mm/sec. The average tensile forces of surimi gels and imitation crab-leg products were similar, 370.4 g and 436.4 g, respectively, but surimi gels showed higher relaxation time and viscous component (17256.1 sec, $1.357{\times}10^{10}$ poise) than those of imitation crab-leg products (6110 sec, $0.519^{\ast}10^{10}$ poise). Estimated tensile force of each exponential term in relaxation test was highly related with hardness, gumminess and chewiness of T.P.A (r=0.93, 0.93, 0.95, p<0.01), the relaxation time of each exponential term was rrelated with cohesiveness (r=0.89, p<0.01) of T.P,A. and the elastic component of exponential term with gumminess, chewiness and hardness (r=0.92, 0.94, 0.93. p<0.01) of T.P.A.. The viscous component of exponential term was related with cohesiveness (r=0.83, p<0.05) of T.P.A.. The degree of texturization was negatively related with the relaxation time and viscous component (r=-0.92, -0.96, p<0.01).

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.552-557
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• 1996

Gels of rice starches isolated from jinmibyeo, llpoombyeo and Dongjinbyeo were prepared with $60{\sim}65%$ water content (based on the total weight) and stored at $-18^{\circ}C,\;4^{\circ}C,\;20^{\circ}C,\;30^{\circ}C,\;and\;37^{\circ}C$ for 6 days. The effects of varieties, water content and storage temperature on the degree of retrogradation (DR) of gels were measured by ${\alpha}$-amylase-iodine method. DRs of rice starch gels increased rapidly during the initial stage of storage, but slowly after that. DRs were highest with 60% water content and lowest with 65% water content at any storage temperature. Regarding the storage temperature, DRs of gels increased in the following order : $4^{\circ}C>20^{\circ}C>30^{\circ}C>37^{\circ}C>-18^{\circ}C>$. As the storage temperature was increased, DR per $10^{\circ}C$ increased above refrigerated temperature decreased in the following order : jinmibyeo>llpoombyeo>Dongjinbyeo.

• Journal of the Korean Society of Food Culture
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• v.28 no.6
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• pp.664-673
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• 2013

This study was conducted to investigate the physicochemical properties of mung bean starch and the quality characteristics of mung bean starch gels supplemented with gelatin and isolated soy protein (0, 2, 5%) during storage at $5^{\circ}C$ for 0, 24, 48, and 72 hours. The swelling power of mung bean starch supplemented with gelatin did not significantly change, whereas those supplemented with isolated soy protein (ISP) significantly increased. The solubility of mung bean starch supplemented with gelatin and ISP, however, significantly increased with increasing concentration. In addition, the soluble amylose and soluble carbohydrate of mung bean starch supplemented with gelatin and ISP significantly decreased with increasing concentration. In terms of pasting properties measured by the Rapid Visco Analyzer (RVA), the pasting temperature of mung bean starch supplemented with gelatin and ISP was not significantly different, whereas peak viscosity, minimum viscosity, final viscosity, breakdown, and consistency decreased. DSC thermograms showed that the onset temperature of mung bean starch supplemented with gelatin and ISP did not significantly change, whereas the enthalpy increased with the addition of 5% ISP. The lightness (L) and redness (a) of mung bean starch gels supplemented with gelatin, ISP, and without additives increased during cold storage, whereas the yellowness (b) decreased. The addition of gelatin and ISP suppressed changes in L, a and b of mung bean starch gel during cold storage. Synereses of mung bean starch gel supplemented with gelatin and ISP was lower than that without additives, with the addition of gelatin suppressing synereses more than ISP. The addition of gelatin and ISP also suppressed increases in hardness, chewiness, and gumminess of mung bean starch gels during cold storage. In the sensory evaluation, the addition of gelatin and ISP suppressed increases in hardness and brittleness of mung bean starch gels during cold storage. The addition of 2%, 5% gelatin and 2% ISP also suppressed a decrease in the overall acceptability of mung bean starch gels during 24-48 hr cold storage. Thus, the addition of 2-5% gelatin and 2% ISP to mung bean starch is appropriate for suppressing the quality deterioration of 24-48 hr cold-stored mung bean starch gels.

• Proceedings of the Korean Fiber Society Conference
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• 2003.10a
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• pp.19-20
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• 2003

New gemini organogelators linked by an oxall amide that can be easily, effectively, and cheaply synthesized have good organogelation abilities and their cyclohexane gels have superior thermal stabilities; especially 7 possessing the branched alkyl ester can gel at 0.7 wt% cyclohexane even at 70$^{\circ}C$.

• Transactions on Electrical and Electronic Materials
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• v.4 no.1
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• pp.11-14
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• 2003

The regularities of immobilization of natural medicinal substances - alchidine on gels of poly(vinyl alcohol) - are investigated. It is shown that the polymer components of alchidine interact with nonionic polymer with formation of interpolymer complexes. The influence of the different factors on the properties of complexes is considered and the constants of alchidine distribution in the system gel - water are calculated.

• 한국생물공학회:학술대회논문집
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• 2003.10a
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• pp.164-166
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• 2003

Despite recent advances in the treatment of acute myocardial infarction, the ability to repair extensive myocardial damage is limited. Revascularization in ischemic myocardium is required to improve cardiac function and prevent further scar tissue formation. Bone marrow contains endothelial precursors that can be used to induce neovascularization in ischemic myocardium. To develop a new therapy for myocardial infarction, we investigated if implantation of bone marrow mononuclear cells (BM-MNCs) using biodegradable matrices could enhance neovascularization in ischemic myocardium. Eight weeks after implantation, the damaged myocardium implanted with BM-MNCs and fibrin gels exhibited significantly greater angiogenic responses than those implanted with either fibrin gels or BM-MNCs alone. Fibrin gels disappeared completely 8 weeks after implantation. Echocardiography revealed improved heart functions. These results suggest that implantation of BM-MNCs using fibrin gel matrix efficiently induces neovascularization and improved heart functions in ischemic myocardium.

• Journal of the Korean Ceramic Society
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• v.45 no.10
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• pp.644-650
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• 2008

It has been proposed that the Cao-$SiO_2$ binary system can be good basic composition of bioactive glasses and glass-ceramics. In the present study, various kinds of Cao-$SiO_2$ gels were prepared by sol-gel method in order to control the microstructure which are related to their dissolution rate, induction period of apatite formation in body environment. Characterization of the gels were done by wet chemical analysis, SEM observation, FT-IR spectroscopy and XRD. The gelation time decreased with CaO content. However, the volume of all the dried gel decreased to 50% of the wet gels irrespective of increasement of CaO content. All the Cao-$SiO_2$ gels were amorphous and contained a large amount of silanol groups on their surfaces after heat treatment up to $800^{\circ}C$. The interconnected structure of the gel changed to agglomerated spherical powders when Ca content exceed to 20 mol%. Most of the Cao-$SiO_2$ gel showed amorphous when heat-treated up to $900^{\circ}C$. However, quartz and cristobalite was produced when heat-treated at $1000^{\circ}C$ and resultant microstructure of the gel contained microporous structure.