• Polymer(Korea)
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• v.38 no.6
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• pp.815-819
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• 2014

Scaffolds of tissue engineering should be biocompatible and biodegradable for cell attachment, proliferation and differentiation. In the various scaffold fabrication, 3D printing technique can make the three dimensional scaffold with interconnected pores for cell ingrowth. Polycaprolactone (PCL) is biodegradable polyester with a low melting temperature and has been approved by the Food and Drug Administration (FDA). In this study, PCL scaffold was fabricated by 3D bioprinting system and surface modification of PCL scaffold was controlled by NaOH treatment. Morphological change and wetability of NaOH-treated scaffold were observed by SEM and contact angle measurement system. The remnant of PCL treated with NaOH was measured by ATR-FTIR. In vitro study of scaffolds was evaluated with WST-1 and ALP activity assay. NaOH treatment of PCL scaffolds increased surface roughness, hydrophilicity, cell proliferation and osteogenic differentiation. These results indicate that NaOH-treated PCL scaffold made by 3D bioprinting has tissue engineered potential for the development of biocompatible material.

• Korean Journal of Food Science and Technology
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• v.15 no.2
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• pp.141-149
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• 1983

The purpose of the present work is to find out the optimal conditions for the production of filefish protein preparations and to define the functional properties of the protein products. Fish protein concentrate (FPC) and fish protein isolate (FPI) were prepared by extraction of whole or headed and gutted filefish with various organic solvents. The results of the present study are as follows; 1. Among the solvents tested iso-propyl alcohol appeared to be the most effective for the extraction of lipid and also for that trimethylamine from the fish muscle. 2. The optimal extraction time showed to be 20 minutes with ethyl iso-propyl alcohol at $65-70^{\circ}C$under adequate mixing. 3. The most effective solvent ratio to the weight of fish material was proved to be 5:1 at the first extraction and to be 2:1 at the second stage. 4. The lipid content of the protein preparations reduced to below 0.5% by the third stage of extraction of headed or gutted filefish. The protein concentrate from whole fish, however, showed the lipid content of 0.27-0.31% only after the fifth stage of extration. 5. The protein contents of the protein concentrate and the protein isolate from whole filefish were 81.08% and 87.41% and the lipid contents of the two protein preparations were 0.43% and 0.45% respectively. 6. Higher calcium content was found in the protein concentrate rather than in the protein isolate. No sodium and potassium in the protein isolate were detected while the fish concentrate appeared to contain a considerable amounts of both elements. 7. The functional properties, such as suspended solids, wetability, emulsion stability and foam viscosity of the filefish protein isolates were proved to be higher than those of the protein concentrate.