• 한국식품조리과학회지
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• 제10권2호
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• pp.87-93
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• 1994

강남콩, 녹두. 옥수수전분을 탈지 및 지질첨가한 다음 8% 겔을 만들어 실온에서 3시간과 24시간 저장한 후 겔의 관능적, 기계적 특성변화를 알아보았다. 관능검사 에서 전분겔의 종합적인 맛에 영향을 주는 요인들은 견고성, 응집성, 탄성, 휘어짐성으로 녹두전분겔이 가장 높은 값을 보여주었고 옥수수전분겔, 강남콩전분겔 순이었다. 전반적으로 탈지전분이 생전분보다 겔을 만들었을 때 유의적으로 높은 값을 보였고 탈지 및 지질첨가 옥수수전분겔의 특성치가 녹두전분겔과 비슷하였다. 기계적 물성검사에서 시료전분겔의 특성을 잘 나타내 주는 특성치는 견고성으로 녹두전분겔이 가장 높았고 옥수수전분겔, 강남콩전분겔 순이었으며 탈지전분이 모든 경우에 가장 높았다. 탈지 및 지질첨가 옥수수전분겔의 견고성과 탄성은 녹두전분겔과 비슷하였으며, 24시간 저장한 전분겔은 3시간 저장한 전분겔보다 견고성은 증 가하였으나 다른 특성치는 비슷하였다.

• 한국식품조리과학회지
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• 제12권1호
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• pp.1-5
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• 1996

묵과 같은 텍스쳐 특성을 갖는 전분겔을 제조하고자 옥수수전분과 녹두전분을 탈지하여 전분겔을 제조한 다음 실온에서 24시간과 72시간 저장하면서 관능검사와 기계적 검사를 실시하였다. 관능검사에 의한 물성특성에서는 녹두전분겔은 탈지에 의해 관능적인 특성치에 큰 변화가 없었으나 탈지옥수수전분겔은 옥수수전분겔과 유의적인 차이를 보였으며 녹두전분겔과 비슷한 물성특성을 보였다. 기계적 검사에 의한 텍스쳐 특성에서는 탈지옥수수전분겔은 옥수수전분겔에 비하여 견고성이 매우 높았고 녹두전분겔과는 차이를 보이지 않았으며 응집성과 탄성에서는 녹두전분겔이 옥수수전분겔보다 높았다. 옥수수전분겔과 녹두전분겔은 모든 기계적 특성치에서 유의적 차이를 보였으나 견고성에서는 탈지옥수수전분겔과 녹두전분겔이 유의 차이를 보이지 않았다.

• 한국진공학회:학술대회논문집
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• 한국진공학회 2010년도 제39회 하계학술대회 초록집
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• pp.279-279
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• 2010

Smart gels have recently associated with photonic crystals to form photonic gels. Since these photonic gels are capable of reversibly converting the volume change of gels induced in response to external chemical or electric stimuli into characteristic optical signals, they have been considered not only as a good platform for label-free chemical or biological detection, actuators or optical switches but also as a good model system to investigate gel swelling behaviour. Recently, we reported block copolymer photonic gels self-assembled from polystyrene-b-poly(2-vinyl pyridine) (PS-b-P2VP) block copolymers, and demonstrated that selective swelling of lamellar structure allows extremely large tunability of the photonic stop band from UV region to IR region ($\lambda$ peak=350~1,600 nm). Herein we report block copolymer photonic gels which exhibit strong tunable optical hysteresis and their applications. As nonlinear responses in swelling of hydrogels were often observed, photonic gels exhibit optical hysteresis with change of external pH. We demonstrate such optical hysteresis can be precisely programmed by controlling ion-pairing affinity. We anticipate that photonic gels with carefully tunned optical hysteresis are applicable to optical memory devices.

• 한국식품조리과학회지
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• 제19권4호
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• pp.511-520
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• 2003

This study was carried out to determine the effects of various contents of kiwifruit contents on the quality characteristics of mixed polysaccharide gels made from $\kappa$-carrageenan and locust bean gum. The color value, gelling temperature, melting temperature, break down rate, syneresis, rupture properties, TPA properties and sensory properties of mixed polysaccharide gels with various contents of kiwifruit contents were measured. As the kiwifruit contents was increased, the lightness (L), yellowness (b) and greenness (-a) of the mixed polysaccharide gels increased. There were no differences in the color values of gels during storage. As the kiwifruit content was increased, the gelling and melting temperatures of the mixed polysaccharide gels also increased. The mixed polysaccharide gels with high kiwifruit contents were difficult to melt, and it seemed that the addition of kiwifruit to the mixed polysaccharide gels could improve the thennal stability of the gels. The syneresis of the gel increased with increasing storage time, whereas the addition of kiwifruit to the gel resulted in suppression of syneresis. With regard to the rupture properties, stress, energy and strain, they were all decreased with increasing kiwifruit contents. The TPA properties, adhesiveness, hardness and chewiness increased and cohesiveness decreased with increasing kiwifruit contents. The results showed that the gel became tough and adhesive, and could be easily broken under small deformation, with increasing kiwifruit contents. The sensory evaluation showed that the green color, aroma, sweetness and sourness increased with increasing kiwifruit contents. The texture, adhesiveness, springiness and cohesiveness decreased, and brittleness and hardness increased, with increasing kiwifruit contents. The overall acceptability of the gel with 30% kiwifruit content was the highest. Thus, mixed polysaccharide gels made from kiwifruits could be useful, as the addition of kiwifruit to a mixed polysaccharide gel results in a good aroma, taste and stability, despite a lowering of the textural properties.

• 한국식품조리과학회지
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• 제12권2호
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• pp.193-199
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• 1996

첨가물질이 무처리 그리고 탈지옥수수와 녹두전분겔의 텍스쳐 특성에 미치는 영향을 알아 보기 위하여 실온에서 24시간과 72시간 저장하면서 관능적 기계적 특성을 조사하였다. 슈크로오스 지방산 에스테르, 셀룰로오스 유도체와 식용유를 전분량에 대해 0.5%첨가한 전분겔의 종합적인 맛은 24시간 저장한 전분겔의 경우에 응집성, 휘어짐성에서 높은 정의 상관관계를 보였고 72시간 저장한 전분겔에서는 탄성 , 응집성 ,색깔, 부드러움성 , 휘어짐성 , 견고성 , 투명도에서 정의상관관계를 보였다. 첨가물질의 유무에 관계없이 탈지에 의한 옥수수전분 겔의 물성적 특성이 크게 증가되었으며 첨가물질의 물성적 특성에 대한 영향은 모든 전분겔에서 낮게 나타났다. 종합적인 맛은 첨가물질을 넣은 전분겔이 다소 낮았고 24시간 저장한 전분겔은 응집성에서 72시간 저장한 전분겔은 탄성에서 가장 높은 상관관계를 보였다. 기계적 검사에 의한 텍스쳐 특성치도 관능검사 결과와 비슷한 경향을 보여 첨가물질의 종류에 따른 유의적인 차이는 보이지 않았다.

• 농업과학연구
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• 제38권4호
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• pp.711-716
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• 2011

Casein micelles are the basic building block of rennet-induced gels. The stiffness of these gels is increased with reaction time. This is probably due to the continuous participation of activated casein micelles into growing network. Dual binding model of casein micelles, which explains assembly of casein and colloidal calcium phosphate, can provides fairly reasonable explanation for the changes in mechanical properties of rennet-induced gels made from different milk pHs and varying colloidal calcium phosphates. The changes in stiffness of these gels would be used for controlling textural properties of cheeses.

• 한국식품영양과학회지
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• 제28권3호
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• pp.566-571
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• 1999

Effects of storage temperature at 18oC and 5oC for 9 days and heating conditions on textural char acteristics in strong wheat flour gels were investigated using a Instron after microwave (2450MHz, 700W). Heating condition did not affect the texture property in the wheat flour gels, but the frozen storage was very effective to prevent the hardening of the samples. Hardness, adhesiveness, and gumminess in the wheat flour gels decreased in increasing moisture content from 45% to 55%, but there was little change in cohesiveness. The storage at room temperature for 2 hours resulted in increased hardness in the heated wheat flour gels. PE wrap package of the wheat flour gels prevented weight loss by 3~6% and hardening effectively. Sugar, or sugar and shotening resulted in increased hardness in loaf bread. The hardness and weight loss in loaf breads were markedly changed by the heating time with microwave. The most critical time point was around 4 minutes following the heating.

• 한국식품저장유통학회지
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• 제6권1호
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• pp.81-86
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• 1999

The textural characteristics of nonxaxy rice flour gels and rice cake(Injolmi) with different water contents and additives were evaluated after freezing and microwave heating. As moisture content of rice flour gels increased from 45% to 55%, its hardness and gumminess decreased, but adhesive and cohesiveness had no significant difference. Microwave heating did not markedly affect the texture but frozen storage was very effective to prevent the hardening of products. Hardness of reheated rice gels increased more rapidly in non-packaged sample than in PE wrap film and affected by storage time of 24hrs at 20$^{\circ}C$. As sugar content of rice flour gels increased from 0% to 10%, its hardness, adhesiveness, and gumminess decreased, while cohesiveness did not change.

• The Korean Journal of Ceramics
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• 제6권1호
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• pp.37-42
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• 2000

To reduce shrinkage and the possibility of fracture during ambient pressure drying, it is of great importance to increase the strength and stiffness of the wet gels. In this paper is presented the strengthening and stiffening of wet silica gels prepared from sodium silicate (water glass) as well as properties of the corresponding xerogels. By washing gels containing different initial silica contents in water solutions at elevated pH, a maximum in shear modulus of ~4 MPa was obtained. The maximum stiffness enabled xerogels with bulk density of 0.28g/$\textrm{cm}^3$ to be made regardless of silica content and washing conditions. However, by aging the wet gels in a solution providing fresh monomers to the gel network, a shear modulus of 20 MPa was obtained after 27h. By this method monolithic xerogels with a density down to ~0.2g/$\textrm{cm}^3$ was prepared. The results are compared to alkoxide based gels.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• 제27권5호
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• pp.453-456
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• 2001

Background: Autogenous alveolar bone cell transplantation may be suitable for tissue engineering for alveolar bone reconstruction. This study aimed to isolate human alveolar bone-derived cells (HABDCs) and to evaluate the ability of collagen gels to support HABDC proliferation and differentiation for human alveolar bone tissue engineering applications. Method: Cultures of primary HABDCs were established from alveolar bone chips obtained from 10 persons undergoing tooth extraction. These cells were expanded in vitro until passage 3 and used for the in vitro characterization of HABDCs and the in vitro analysis of collagen gels for alveolar bone tissue engineering. Results: Of the 10 attempts made to obtain HABDC cultures, eight were successful. HABDCs expressed the osteoblastic phenotype characterized by alkaline phosphatase activity, osteocalcin expression and the mineralization of the extracellular matrix in vitro. When seeded on collagen gels, HABDCs penetrated into the collagen gel matrices and proliferated inside the gels. Significantly, when HABDCs were embedded into the gels, collagen fibers and mineralization were produced within the gels. Conclusion: This study demonstrates the feasibility of using cultured HABDCs and collagen gels for human alveolar bone tissue engineering applications.