• Korean journal of food and cookery science
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• v.6 no.2
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• pp.7-14
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• 1990

This study has been carried out in order to investigate the physicochemical properties of two small red bean starches. Some of rheological properties of the starch gels were also studied by experiments of various starch concentrations. Water binding capacity of black bean starch was 172.3% and that of red bean starch was 199.0%. Black bean starch had lower swelling power than red bean starch, but the solubility of the black bean starch was higher. When the temperature increased from 60$^{\circ}C$ to 70$^{\circ}C$, the transmittance of two starches rapidly increased. The gelatinized temperature in DSC for black bean was 66.2$^{\circ}C$ and that for red bean was 66.0$^{\circ}C$. Black bean and red bean starches had the blue vlaues of 0.55 and 0.56 and the alkali numbers of 4.40 and 4.13. The molecular weight of amylose was 40,000 and 33,611. The amylose contents of two starches were same at 52%. Brabender Amylographs of two small red bean starch pastes showed C pattern, which is stable. The results of compression test pointed out that TPA parameters varied with the change of storage time, and black bean starch gels had the higher TPA value. The retrogradation study by glucoamylase digestion method revealed that red bean starch gels were more easily retrogradated than black bean. X-ray diffraction patterns of two small red bean starches were A pattern, and diffraction peaks disappeared with gelatinization of starches.

• Korean journal of food and cookery science
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• v.8 no.1
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• pp.9-14
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• 1992

The morphological properties of acorn starch granules and starch gels were examined with scanning electron microscope and X-ray diffractometer. The shape of acorn starch granule was rounded triangular and some elliptical. The size distribution of starch granule was also analyzed. The mean value of minor axis, major axis and the ratio of those were 4.785 $\mu\textrm{m}$, 7.30 $\mu\textrm{m}$ and 0.68, respectively. The surface micro-structure of acorn starch gels were investigated by SEM. Acorn crude and refined starch gel were very different in surface micro-structure. X-ray diffraction pattern of acorn starch was C-type, and the pattern of acorn starch gels were extremely different because of disintegration of starch granules by gelatinization. The diffraction intensity of acorn refined starch gel was slightly higher than crude starch gel.

• Journal of the Korean Society of Tobacco Science
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• v.27 no.2
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• pp.171-177
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• 2005

Coconut based activated carbon and silica-gels were impregnated with 3-aminopropyltri ethoxysilan(APS) and N-(2-aminoethyl)-3-aminopropyl triethoxysilane (AEAPS) in order to investigate the effect of the amine group and the pore size of the supports on the removal of hydrogen cyanide(HCN) and aldehydes in mainstream smoke(MS). The physicochemical properties of the supports were analyzed by using thermal gravity analyzer(TGA), $N_2$ adsorption and desorption isotherms$(BET,\;N_2)$, and SEM-EDS. According to our experimental data, there was no significant difference in the delivery amount of HCN and aldehydes of non-functionalized silica-gels having meso-pores bigger than $20\AA$. In the case of silica-gels functionalized with APS(APS silica-gel), the delivery amounts of hydrogen cyanide(HCN) and aldehydes decreased with the increase of APS concentration. Silica-gel functionalized with AEAPS(AEAPS silica-gel) showed higher removal efficiency than that of APS silica-gels. The delivery amounts of HCN and aldehydes of activated carbon impregnated with APS and AEAPS increased with the increase of the APS and AEAPS concentrations. In accordance with the specific surface area analysis results, APS and AEAPS molecules decreased the specific surface area by blocking the micro-pores of the activated carbon. The volatile organic components removal efficiency by the micro-pores was higher than that of the amine group impregnated into the activated carbon.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.1028-1034
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• 1995

Acid-modified and cross-linked chestnut starch properties and their gel properties were examined. Hardness and cohesiveness of acid-modified starch gels were all reduced as acid treatment time was increased. And hardness of crossed-linked starch gels were increased but cohesiveness were not significantly different. Reduction rate of transmittance in acid-modified starch suspensions were higher than that of unmodified starch suspension. Hardness changes of cross-linked starch gels during 4 days of storage were little, especially in the gels made at $75^{\circ}C\;and\;85^{\circ}C$ of heating temperatures.

• Korean journal of food and cookery science
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• v.15 no.5
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• pp.539-544
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• 1999

This study attempted to determine the effect of storage temperature(5$^{\circ}C$ and 25$^{\circ}C$) and time(1, 24, 48 and 72 hours) on the sensory and textural properties of mungbean starch gels. The color value, syneresis, texture and sensory properties of mungbean starch gels were measured. As the storage time increased, the lightness(L) and whiteness(W) values of mungbean starch gel increased. This trend was more apparent at the storage temperature of 5$^{\circ}C$. The syneresis of gels also increased as the storage time increased and the storage temperature was lower. As the storage time increased, the hardness of the gel increased whereas the adhesiveness and cohesiveness of the gel decreased. These results showed that mungbean starch gel lost its typical viscoelasticity during storage. This trend was also more apparent at the storage temperature of 5$^{\circ}C$. Sensory characteristics of the gel were well correlated with the mechanical characteristics. Overall quality of the gel decreased markedly at the 2nd day storage at 5$^{\circ}C$ and at the 3rd day storage at 25$^{\circ}C$.

• KSBB Journal
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• v.15 no.1
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• pp.42-48
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• 2000

Urokinase (UK), a thrombolytic enzyme used to clear catheters obstructed by blood clots, can be also used industrially in the recombinant protein purification system to cleave a fusion protein linked with a certain fragment of GST. We have immobilized UK by covalent attachment to activated Sepharose 6B-Cl gels and evaluated its performance to cleave a fusion protein of hGH and GST. The Sepharose gels were activated by etherification with glycidol (2,3-epoxypropanol) and further oxidized with periodate resulting in glyceryl-Sepharose gels. After the activation treatment, surface density of the aldehyde groups was 7-30 $\mu$mol-aldehde/mL-gel. Immobilization yield was higher than 99% at high pH (10.5), and the immobilized UK maintained ca. 80% specific activity of the soluble UK. In a column reaction the cleavage yield heavily depended on the feed rate, and it was nearly 86% of that from soluble UK. And the immobilized UK was successfully regenerated by unfolding and refolding with 6M GuHCl. After cleavaging reaction, the monomeric hGH was purified by using expanded bed adsorption chromatography.

• Bulletin of the Korean Chemical Society
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• v.2 no.2
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• pp.60-66
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• 1981

The hypothesis that three classes of water exist in hydrogels, namely X water (free water-like), Z-water (bound water-like), and Y water (interfacial water-like), has been verified and generally accepted. To further check the validity of this hypothesis and to study the nature of X, Y, and Z water as conformation changes, several experiments have been done using Tactic Poly(2-hydroxyethyl methacrylate) (P-HEMA) gels. Thermal expansively data for tactic P-HEMA gel was obtained. In each case of isotactic and syndiotactic P-HEMA, the higher water content gels showed an extremely sharp volume change at $0^{\circ}C$, indicating the presence of normal free water-like. Lower water content gels showed no anomalous change in thermal expansion, indicating that the water is bound water-like. The medium water content gels exhibited intermediate behavior. These results were also confirmed by bulk gel conductivity measurments. The differential scanning calorimeter(DSC) experiment was simply introduced to further verify the bound water-like quantities which was obtained by the method of dilatometry and specific conductivity. Observing the amounts of X, Y, and Z water with the change of tacticity, the similar content of bound water-like may be due to the same primary structure of isotactic and syndiotactic polymer and the difference in free and interfacial water-like content may be due to the difference in secondary and tertiary structure of tactic polymer. Therefore, as the polymer conformation varies, the free and interfacial water-like content will be varied. In order to demonstrate these concepts, Russel et al.'s CPK space-filling molecular models of isotactic and syndiotactic P-HEMA was utilized.

• Food Science of Animal Resources
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• v.39 no.2
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• pp.229-239
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• 2019

The objectives of this study were to determine the interaction between porcine myofibrillar proteins and various gelatins (bovine hide, porcine skin, fish skin, and duck skin gelatins) and their impacts on gel properties of porcine myofibrillar proteins. Porcine myofibrillar protein was isolated from pork loin muscle (M. longissimus dorsi thoracis et lumborum). Control was prepared with only myofibrillar protein (60 mg/mL), and gelatin treatments were formulated with myofibrillar protein and each gelatin (9:1) at the same protein concentration. The myofibrillar protein-gelatin mixtures were heated from $10^{\circ}C$ to $75^{\circ}C$ ($2^{\circ}C/min$). Little to no impacts of gelatin addition on pH value and color characteristics of heat-induced myofibrillar protein gels were observed (p>0.05). The addition of gelatin slightly decreased cooking yield of heat-induced myofibrillar protein gels, but the gels showed lower centrifugal weight loss compared to control (p<0.05). The addition of gelatin significantly decreased hardness, cohesiveness, gumminess, and chewiness of heat-induced myofibrillar gels. Further, sodium dodecyl poly-acrylamide gel electrophoresis (SDS-PAGE) showed no interaction between myofibrillar proteins and gelatin under non-thermal conditions. Only a slight change in the endothermic peak (probably myosin) of myofibrillar protein-gelatin mixtures was found. The results of this study show that the addition of gelatin attenuated the water-holding capacity and textural properties of heat-induced myofibrillar protein gel. Thus, it could be suggested that well-known positive impacts of gelatin on quality characteristics of processed meat products may be largely affected by the functional properties of gelatin per se, rather than its interaction with myofibrillar proteins.

• CELLMED
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• v.11 no.1
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• pp.6.1-6.7
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• 2021

In situ gelling devices, as they enter the body, are dosage forms in the shape of the sol but turn into gel types under physiological circumstances. Transition from sol to gel is contingent on one or a mixture of diverse stimuli, such as transition of pH control of temperature, irradiation by UV, by the occurrence of certain ions or molecules. Such characteristic features may be commonly employed in drug delivery systems for the production of bioactive molecules for continuous delivery vehicles. The technique of in situ gelling has been shown to be impactful in enhancing the potency of local or systemic drugs supplied by non-parenteral pathways, increasing their period of residence at the absorption site. Formulation efficacy is further improved with the use of mucoadhesive agents or the use of polymers with both in situ gelling properties and the ability to bind with the mucosa/mucus. The most popular and common approach in recent years has provided by the use of polymers with different in situ gelation mechanisms for synergistic action between polymers in the same formulation. In situ gelling medicine systems in recent decades have received considerable interest. Until administration, it is in a sol-zone and is able to form gels in response to various endogenous factors, for e.g elevated temperature, pH changes and ions. Such systems can be used in various ways for local or systemic supply of drugs and successfully also as vehicles for drug-induced nano- and micro-particles. In this review we will discuss about various aspects about use of these in situ gels as novel drug delivery systems.

• BMB Reports
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• v.32 no.5
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• pp.445-450
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• 1999

We purified and characterized a bovine pregnancy-associated protein in pregnant cow urine using two-dimensional gel electrophoresis. Urine from cows was collected according to their status of pregnancy and non-pregnancy. Proteins in the cow urine were fractionated with 50% ammonium sulfate prior to two-dimensional gel electrophoresis. Proteins separated on the gels were compared in terms of expression level and new expression by molecular mass and isoelectric point. We localized two pregnancy-associated protein spots on the gels at molecular masses of 24 kDa and 20 kDa and isoelectric points of 5.5 and 5.7, respectively. Likewise, two non-pregnancy specific proteins were localized at 27 kDa and 28 kDa with isoelectric points of 5.7 and 5.9, respectively. To rule out the possibility that environmental or genetic factors might influence the expression of the proteins, we demonstrated the pregnancy-associated expression of the proteins in two-dimensional gels with pregnant urine taken from cows raised in a different institute. The pregnancy-associated protein with molecular mass of 20 kDa and isoelectric point of 5.7, namely spot 2, was microsequenced and found to be highly homologous to the bovine collagen alpha 1 chain.