• Korean Journal of Food Science and Technology
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• v.24 no.2
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• pp.165-170
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• 1992

The creep behavior of gels made with $30{\sim}45%$ gelatinized rice starch was measured over a wide range of temperature. Compressive creep curves of rice starch gels conformed to a six element mechanical model consisting of one Hookean, two Voigt and one Newtonian component. The creep compliance of gels decreased with increasing starch concentrations. Among viscoelastic constants of the mechanical model, elastic modulus was mainly influenced by the change of starch concentrations. The concentration-invariant compliance curve was obtained by reduction to 38% using reduction parameter $a_{c}$. The creep compliance curves of 45% starch gels increased with temperature, which indicated that rice starch gels became softer and less rigid with increasing temperature. When the compliance at $20^{\circ}C$ was set as a reference curve, creep compliance data for 45% gels at various temperature could be superimposed as a continuous smooth curve. The apparent activation energies of 45% rice starch gels calculated by the modified WLF equation were not intrinsic, but decreased as temperature increased.

• The Korean Journal of Urological Oncology
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• 제15권3호
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• pp.178-186
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• 2017

Purpose: Poloxamer 407 (P407) thermo-sensitive hydrogel formulations were developed to enhance the retention time in the urinary bladder after intravesical instillation. Materials and Methods: P407 hydrogels (P407Gels) containing 0.2 w/w% fluorescein isothiocyanate dextran (FD, MW 4 kDa) as a fluorescent probe were prepared by the cold method with different concentrations of the polymer (20, 25, and 30 w/w%). The gel-forming capacities were characterized in terms of gelation temperature (G-Temp), gelation time (G-Time), and gel duration (G-Dur). Homogenous dispersion of the probe throughout the hydrogel was observed by using fluorescence microscopy. The in vitro bladder simulation model was established to evaluate the retention and drug release properties. P407Gels in the solution state were administered to nude mice via urinary instillation, and the in vivo retention behavior of P407Gels was visualized by using an in vivo imaging system (IVIS). Results: P407Gels showed a thermo-reversible phase transition at $4^{\circ}C$ (refrigerated; sol) and $37^{\circ}C$ (body temperature; gel). The G-Temp, G-Time, and G-Dur of FD-free P407Gels were approximately $10^{\circ}C-20^{\circ}C$, 12-30 seconds, and 12-35 hours, respectively, and were not altered by the addition of FD. Fluorescence imaging showed that FD was spread homogenously in the gelled P407 solution. In a bladder simulation model, even after repeated periodic filling-emptying cycles, the hydrogel formulation displayed excellent retention with continuous release of the probe over 8 hours. The FD release from P407Gels and the erosion of the gel, both of which followed zero-order kinetics, had a linear relationship ($r^2=0.988$). IVIS demonstrated that the intravesical retention time of P407Gels was over 4 hours, which was longer than that of the FD solution (<1 hour), even though periodic urination occurred in the mice. Conclusions: FD release from P407Gels was erosion-controlled. P407Gels represent a promising system to enhance intravesical retention with extended drug delivery.

• Journal of the Korean Society of Food Culture
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• v.24 no.2
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• pp.212-218
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• 2009

This study was carried out to determine the quality characteristics of Jeju mandarin orange jellies containing sugar (control) and sugar derivative sweeteners (erythritol, isomaltooligosaccharide, sorbitol, and xylitol) to be consumed by the elderly. The gelling agents were carrageenan and gellan gum at the concentration of 0.27%, respectively. The average age of the subjects for the acceptance test was 78. The lightness (L), redness (a), and yellowness (b) values of the carrageenan gel were higher than those of the gellan gum gel using the same sugars. The L, a, and b values of the carrageenan gel made with sugar derivative sweeteners were higher than those of the respective gel made with sugar. Whereas there were almost no differences between the color values of the gellan gum gels made with sugar and sugar derivative sweeteners, respectively. The gelling and melting temperatures of the carrageenan gel with erythritol were highest and those of the respective gel with xylitol were lowest among the sugar derivative sweeteners. The gelling and melting temperatures of the gellan gum gels with erythritol and isomaltooligosaccharide, respectively, were lower, and those of the respective gel made with xylitol were higher compared to that with sugar. There was no break down in the gellan gum gel. The break down rate of the carrageenan gel made with isomaltooligosaccharide was highest and that of the respective gel with xylitol was lowest among the sugar derivative sweeteners. The hardness, adhesiveness, springiness, and chewiness of the gellan gum gel were greater compared to the carrageenan gel. The adhesiveness levels of the carrageenan gels made with sugar derivative sweeteners were lower, and their springiness was higher than the respective gel with sugar. All the TPA characteristics of the gellan gum gels made with erythritol and xylitol, respectively, were higher than the respective gel with sugar. The rupture properties of the gels were the same as their TPA characteristics. The sensory acceptance of the carrageenan and gellan gum gels made with sugar were highest among all the sweeteners. There were no significant differences in the sensory acceptance scores of the carrageenan gels made with xylitol, erythritol, and sugar, respectively, and there were also no significant differences in the sensory acceptance scores of the gellan gum gels made with xylitol, sorbitol, and sugar, respectively. Xylitol was preferred in both the carrageenan and gellan gum gels. Thus, xylitol appears to be an appropriate alternative sweetener to sugar in Jeju mandarin orange jelly for consumption by the elderly, with regard to the acceptability and stability of the gel.

• Journal of Pharmaceutical Investigation
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• v.35 no.3
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• pp.165-171
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• 2005

Itraconazole is a triazole antifungal agent to inhibit most fungal pathogens. However, it is difficult for itraconazloe to be delivered by topical system due to its poor aqueous solubility. First, niosomes containing drug were prepared with span 60, cholesterol. tocopherol and poloxamer 407 as vesicle forming agents in an effort to increase solubility of itraconazole. And then prepared niosomes were dispersed in O/W creams (containing xanthan gum, glycerin, vaseline, glyceryl monostearate and $Cerix^{\circledR}-5$) or gels (containing xanthan gum and poloxamer 407). Both creams and gels were evaluated with respect to their rheological properties, in vitro permeation through excised skin of hairless mouse. Creams or gels containing niosome showed pseudoplastic flow and hysteresis loop. For both creams and gels, viscosity was increased with increasing the content of glycerine or vaseline and the content of gel forming polymer, respectively. In creams, the permeability of drug to skin was decreased with increasing the viscosity of cream. The permeability of drug was affected by pH as well as viscosity of gel. In vitro permeation test results demonstrated that cream formulations showed better permeability than gels. In conclusion, these results suggest that creams formulation containing niosome can be useful for the topical delivery of intraconazole.

• Korean Journal of Food Science and Technology
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• v.21 no.1
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• pp.9-12
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• 1989

Sensory characteristics of acorn gels were evaluated as affected by acorn starch concentrations(7, 8, 9, 10 and 11%) and by soaking periods(4, 8 and 16 days) of acorn and acorn flour. The characteristics evaluated were color, clarity, firmness, cohesiveness, flavor and astringency. Panelists indicated in the scoring test that all the characteristics were pronounced as the starch concentration increased, except clarity, The result of ranking test on gels made with acorn starch soaked for 4, 8 or 16 days indicated that color, firmness, cohesiveness, flavor and astringency decreased, as soaking period increased. However, the soaking periods did not affect clarity of acorn gels.

• Journal of the Korean Ceramic Society
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• v.28 no.6
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• pp.488-494
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• 1991

In this study, the effects of catalyst and DCCA content were investigated in order to determine the optimum conditions of monolithic silica gel formation through sol-gel process. Formamide, oxalic acid, glycerol and dimethylformamide are used as DCCA. To observe the phenomena in drying and heat-treating of gels, we examined structural exchange of gels using FT-IR, TG-DTA and XRD. Monolithic gels were obtained by adding formamide and dimethylformamide as DCCA. According to the heat treatment schedule, silica glass is prepared by heat-treatment up to 1050$^{\circ}C$.

• The Korean Journal of Ceramics
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• v.1 no.3
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• pp.152-154
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• 1995

A non-hydrolytic sol-gel process was developed to fabricate low-hydroxyl hard gels. The reaction of tert-butyl alcohol with silicon halides provided transparent low-hydroxyl hard gels. Some properties such as transparency, density, and refractive index was successfully doped into the hard gel matrices. The absorption spectrum of an erbium-doped methylsilsesquioxane was investigated to decide the pumping wavelength of an argon laser. The luminescence of the erbium-doped gel at 664 nm seems to be due to $4^F{9/2}\to 4^I_{15/2}$ transition.

• Korean Journal of Rural Living Science
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• v.8 no.2
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• pp.125-129
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• 1997

The effect of mugwort powder on some physicochemical properties of rice flour, the viscosity of rice flour pastes and the degree of gelatinization of pastes and gels were investigated. By addition of mugwort, water binding capacity, swelling power, and solubility of rice flour were increased, also the viscosity and, the degree of gelatinization of rice flour pastes and gels were increased. Generally wet rice flour-mugwort pastes and gels were better than those of dry rice flour-mugwort. And viscosity and gelatinization of the rice-mugwort pastes and gels were decreased slightly during storage at $20^{\circ}C$ for 7 days.

• Journal of the Korean Home Economics Association
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• v.26 no.3
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• pp.93-102
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• 1988

Rheological properties of cowpea and mung bean starch gels and pastes were investigated and compared with Instron Universal Testing machine and Brabender Viscometer. As the result of puncture test of gels, yield point force of mung bean starch gel was higher than that of cowpea starch gel. Compression coefficient of cowpea starch gel calculated by Bourne's equation was lower than that of mung bean starch gel. the stress relaxation test showed that viscoelastic properties of cowpea and mung bean starch gels may be represented by six element Maxwell model consisting of three Maxwell element in parallel. Cowpea and mung bean starch pastes showed bingham pseudoplastic behavior in 3, 5, 6, 7 and 8%. The consistency index in 7∼8% of cowpea starch paste were lower than those of mung bean starch paste. concentration dependence on consistency index and yield stress in mung bean starch were higher than those of cowpea starch. The yield stress of starch pastes was significantly correlated with yield point force by puncture test (r=0.996).

• Journal of the Korean Home Economics Association
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• v.26 no.3
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• pp.103-108
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• 1988

Texture Profile Analysis (TPA) on cowpea and mung bean starch gels was performed with the Instron and the effect of the degree of compression on TPA parameters measured. Fracturability was almost independent of the degree of compression. hardness usually increased with increasing compression. Cohesiveness and chewiness decreased for mung bean starch gel as compression increases. Springiness in two starch gels increased a little from 55% to 65% compression and then decreased from 75% to 95% compression. Gumminess for mung bean starch gels decreased steeply from 55% to 75% compression, then it increased moderately up to 95% compression. Since the TPA parameters vary so widely with degree of compression, all TPA measurements should standardize the degree of compression.