• Journal of Pharmaceutical Investigation
• /
• 제32권3호
• /
• pp.165-172
• /
• 2002

Injectable gel composed of egg phosphatidylcholine (egg PC), hyaluronate (HA) and water was formulated for local drug delivery. The lamellar liquid crystalline structure of the egg PC/water system did not change by adding HA in the formulation. However, egg PC/HA/water gel was more resistant to erosion than the egg PC/water gel. The egg PC/HA/water and egg PC/water gels containing model drugs, tetracycline and sudan IV were prepared to perform in vitro and in vivo drug release experiments. In vitro release of tetracycline was sustained in the gel type formulations. The release rate of hydrophobic sudan IV was extremely slow. More than 99% of sudan IV remained inside the gel after 5 days. In vivo release of drugs from the air pouch model in Balb/c mice shows that lipophilic sudan IV remained for more than 10 days whereas tetracycline remained for 1 day in the pouch. The compatibility of the gels was also examined by histopathology. The gels did not cause any adverse inflammatory effect in the air pouch.

• Journal of Pharmaceutical Investigation
• /
• 제32권2호
• /
• pp.103-106
• /
• 2002

A method that describes the determination of the in vitro release of ketoprofen from gels was suggested. The experimental system of the method consists of a Franz diffusion cell, which contains a pH 7.4 phosphate buffer as a receptor medium, and a $70\;{\mu}m$ mesh woven nylon membrane as a diffusion barrier. Under the given condition of the system, the diffusion of ketoprofen across the membrane was rapid enough that the apparent release profile of ketoprofen obtained from the present method could represent the release of the drug from gel preparations. The release of ketoprofen in the present method was reproducible, and the rate increased in proportion to the concentration of ketoprofen in the gel. These suggest that the present method is applicable to the quality evaluation of gel preparations containing ketoprofen.

• 한국식품과학회지
• /
• 제25권6호
• /
• pp.742-746
• /
• 1993

DSC에 의한 노화양상에서 호화시킨 다음 냉각하여 3시간 후에 다시 가열하였을 때의 enthalpy를 서로 비교한 결과 강남콩의 enthalpy가 가장 크게 나타나 노화가 빨리 일어났다. 반면 동부나 녹두는 노화가 느리게 일어났다. Avrami 방정식을 이용하여 $4^{\circ}C$에서 저장한 1% 전분현탁액의 노화속도를 시험한 결과에서도 비슷한 경향을 보였다. 저장중 8% 전분겔의 수축현상으로부터 강남콩이 가장 빨리 수축되어 이장현상이 컸으며, 팥도 상당히 수축되었고, 비교적 동부와 녹두는 적게 수축되어 이장현상이 적었다. 또한 저장중 8% 전분겔의 water mobility behavior에서의 변화는 동부와 녹두의 경우 1일까지 거의 변화가 없다가 그 이후 서서히 감소되었으나 팥과 강남콩의 경우 처음에는 water mobility가 적어 겔이 빨리 형성되고 물의 결합정도가 크나 1일 동안 저장하였을 때 water mobility가 상당히 증가된 것으로 나타나 단시간내의 겔의 결합력이 크게 감소된 것으로 나타났다.

• 대한가정학회지
• /
• 제27권1호
• /
• pp.39-46
• /
• 1989

Mung bean starch gel (Mook) and gel made from starch of cowpea are similar properties in texture. In order to elucidate the similarity between these two starch gels, some physicochemical properties of cowpea starch were compared with those of mung bean starch. Water bildings capacity of cowpea starch (183.6%) was a little low than that of mung bean starch (184.2%). The solobility, swelling power and optical transmitance of the cowpea starch showed a smiliar pattern to mung bean starch, but cowpea starch had a little lower solubility than mung bean starch. Amylogram of mung bean strach (4, 5, 6, 7%) shoved no peak viscosity but cowpea starch (4, 5, 6%) showed peak viscosity and both starches showed high viscosities when cooling. Cowpea and mung bean starches had the blue value of 0.41 and 0.47, the alkali number of 8.4 and 8.0, the amylose content of 30.5 and 32.1%, the molecular weight of amylose of 30,000 adn 29,258 and glucose unit per segment of amylopectin of 27.6 and 26.8 respectively. The shape of cowpea and mung bean strach granules were round and elliptical, and the mean vlalue of major axis, minor axis and the ratio of these were 20.7 and 21.8 ${\mu}{\textrm}{m}$, 14.6 and 14.4 ${\mu}{\textrm}{m}$ and 1.42 and 1.51, respectively. The extent of retrogradation determined by the glucoamylase digestion method and syneresis showed that cowpea starch gel was larger than that syneresis showed than cowpea starch gel was larger than that of mung bean starch gel. The redults of X-ray diffraction studies showed A pattern for two starches, Diffraction peak of gels disappeared with gelatinization of starches but that of two starch gels storaged for 2 days at 5$^{\circ}C$ showed a similar patterm.

• KSBB Journal
• /
• 제11권4호
• /
• pp.453-461
• /
• 1996

간세포를 in vitro에서 효율적으로 장기간 배양 및 증식을 유도하여 이용하는 기술을 수립하기 위해서 본 연구에서는 일차배양한 쥐 간세포에 중요한 세포외 기질(ECM)인 collagen이 간세포의 장기배양시 생존능과 기능유지에 미치는 영향을 분석하고자 하였다. 간세포를 in vitrovo에서 40여일 간의 장기간 배양시에 일반적으로 사용되고 있는 단층 배양(single gel)법과 in vivo 상태의 세포 극성에 유사한 환경을 제공하는 복층 배양(sandwich gel)법으로 배양한 경우에 미치는 영향을 서로 비교하여 보았다. 이를 위해서 간세포의 생존 상태를 비교하였요며 나아가 간세포의 특성인 알부민, 파이브로넥틴, 피브리노겐 등의 단백질 생산 빛 분비기능 측정 그리고 요소 생산능과 암모니아 제거능 등을 비교하였다. 복층 배양법이 단층 배양법보다 알부민, 파이브로넥틴, 피브 리노겐 등의 분비기능을 훨씬 효율적으로 유지시키는 것을 관찰할 수 있었으며 또한 요소 생산능과 암모니아 제거능도 훨씬 더 효율적으로 장기간 유지시 킬 수 있음을 확인할 수 있었다. 이로써 in vitro에서 간세포의 기능을 효율척으로 유지시키기 위해서 간세포 배양시 3차원적 공간을 유지시키는 것이 중 요한 요인 중의 하나임을 확인할 수 있었다.

• 한국세라믹학회지
• /
• 제44권10호
• /
• pp.562-567
• /
• 2007

To precipitate the complex gels of the pH 6, 7, 8, 9 included in a flux and an aluminum hydroxides gel, an aqueous solution of a mixture of $Na_2CO_3\;and\;Na_2PO_4{\cdot}12H_2O$ was added with stirring in an aqueous solution of a mixture of $Al_2(SO_4){_3}{\cdot}18H_2O,\;Na_2SO_4\;and\;K_2SO_4$, and then the complex gels were aged in 20 h at $90^{\circ}C$. As the hydrolysis pH changed, it had an effect on the physical properties such as the crystal structure, crystal morphology and a phase transition temperature of the AlO(OH) gel, and also on the crystal structure, crystal morphology, particle size and particle size distribution of the ${\alpha}-Al_2O_3$ platelets prepared by molten-salt precipitation. Also, in this study, the complex gels were crystallized at $1,200^{\circ}C$ and thereafter dried at $110^{\circ}C$, and then it was investigated to effect of the hydrolysis pH on the crystal structure, morphology and particle size distribution of the ${\alpha}-Al_2O_3$ platelets crystals using XRD, DTA, SEM and particle size analyzer.

• 한국식품과학회지
• /
• 제31권4호
• /
• pp.952-956
• /
• 1999

본 연구는 시판 올리고당들 중 이소말토올리고당, 프락토올리고당, 및 갈락토올리고당들을 8% 첨가하여 수리미를 제조한 후 3개월간 냉동저장하여 수리미에 냉동변성방지제로의 이용가능성을 살펴보았다. 준비된 수리미로 겔을 만든 후, 이들의 물성, 수분 보유능, 미세구조, 그리고 겔의 색깔을 측정하였으며 현재 상업적으로 이용되는 냉동변성방지제들(설탕, 설탕+솔비톨 혼합물)과 겔 특성을 비교하였다. TPA test에서 시판 올리고당들 중 프락토올리고당의 경우 가장 높은 hardness와 fracturability를 보였고, 다른 올리고당들은 기존의 냉동변성방지제들과 유사한 특성을 나타내었다. 또한 수분 보유능, 미세구조 그리고 겔의 색깔에 있어서도 시판 올리고당들은 기존의 냉동변성방지제들과 유사한 결과를 나타내어 시판 올리고당들의 수리미 냉동변성방지제로의 이용가능성을 확인할 수 있었다.

• 한국식품영양학회지
• /
• 제26권4호
• /
• pp.638-645
• /
• 2013

This study was conducted to investigate the effects of persimmon powder on the antioxidant activity and quality characteristics of mung bean starch gel. Mung bean starch gels were prepared with different amounts (0%, 1%, 3%, 5%, 7% and 9%) of persimmon powder. The antioxidant activity was estimated by the DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging activity and by the total phenolic acid content in the persimmon powder and mung bean starch gel. For analyzing the quality characteristics, syneresis, pH, color, texture profile analysis, and sensory evaluations were measured. The syneresis in the control group was higher than that in the treated group, but the mung bean starch gel prepared with 9% persimmon powder was higher than that of the control group (p<0.001). The pH, b values, total phenolic acid content, and DPPH free radical scavenging activity of mung bean starch gels significantly increased with increasing persimmon powder (p<0.001), while the L values and a values of the mung bean starch gels significantly decreased with increasing persimmon powder (p<0.001). In the texture profile analysis, the mung bean starch gel with 9% persimmon powder showed significantly lower levels of chewiness, gumminess, and cohesiveness (p<0.05). The hardness and springiness of the mung bean starch gel did not show any significant difference. The consumer acceptability score for the mung bean starch gel prepared with 7% persimmon powder ranked significantly higher than that for the other groups in overall preference, appearance, flavor, and color (p<0.05). From these results;we suggest that persimmon powder is a good ingredient for increasing consumer acceptability and the functionality of mung bean starch gel.

• 한국식품조리과학회지
• /
• 제28권6호
• /
• pp.871-881
• /
• 2012

To compare the physicochemical and gel properties of mung bean starches prepared by different purification methods, starches from Korean Eohul variety and Chinese mung bean (MB) with or without hull using alkaline solution or water as solvent were purified. The optimum conditions for making muk were investigated. Apparent amylose and total dietary fiber contents, water binding capacity, solubility and pasting properties by RVA were analyzed. The characteristics of starch gels (10% dry basis) were measured for 0 and 4 day stored at $4^{\circ}C$. The protein and ash contents were significantly different (p<0.05) and lowered in starch from dehulled MB using alkaline solution. The starches from dehulled MB using alkaline solution showed the lowest color differences. Apparent amylose contents of Eohul and Chinese starches showed 37.06-39.03% and 31.57-32.74%, respectively. Chinese starch was higher in water binding capacity but lower in solubility at $85^{\circ}C$ than others. Peak, trough, cold, and breakdown viscosities of Eohul starch were higher than those of Chinese one. Mung bean starch gel made immediately exhibited clear and glossy appearance but became whiter like milk. The crystallinities of starch and starch gel showed A and B types, respectively. The hardness, gumminess, and resilience of starch gel made immediately and hardness, cohesiveness, gumminess, and resilience of 4 day stored gels were different significantly (p<0.05). Especially, Eohul starch gels purified from hulled MB showed higher resilience (bending property) and hardness. Therefore, it was suggested that high quality muk would be made using MB starch purified from hulled Korean mung bean using water as solvent.decreased in contain more than 20% of SGP added groups. The optimal concentration of SGP was found in the range of less than 10%.

• The Korean Journal of Ceramics
• /
• 제4권4호
• /
• pp.323-330
• /
• 1998

Mixed oxide compounds of potential usefulness for fibre coatings (hexagonal celsian, $BaAl_2Si_2O_8$ and lanthanum hexaluminate, $LaAl_{11}O_{18}$) or for matrix materials (yttrium aluminium garnet, $Y_3Al_5O_{12}$) were prepared by hybrid sol-gel synthesis and their thermal crystallisation was monitored by thermal analysis, X-ray diffraction and multinuclear solid state MAS NMR. All the gels convert to the crystalline phase below about $12200^{\circ}C$, via amorphous intermediates in which the Al shows and NMR resonance at 36-38 ppm sometimes ascribed to Al in 5-fold coordination. Additional information about the structural changes during thermal treatment was provided by $^{29}Si$, $^{137}Ba$ and $^{89}Y$ MAS NMR spectroscopy, showing that the feldspar framework of celsian begins to be established by about $500^{\circ}C$ but the Ba is still moving into its polyhedral lattice sites about $400^{\circ}C$ after the sluggish onset of crystallization. Lanthanum hexaluminate and YAG crystallise sharply at 1230 and $930^{\circ}C$ respectively, the former via $\gamma-Al_2O_3$, the latter via $YAlO_3$. Yttrium moves into the garnet lattice sites less than $100^{\circ}C$ after crystallisation.