• Food Science and Biotechnology
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• 제16권2호
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• pp.183-186
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• 2007

The type of mixed gel network of $\kappa$-carrageenan/agar was determined by applying rheological principles. Apparent Young's modulus of the mixed gels was mathematically analyzed with (a) simply adding the moduli of two component gels, (b) phase-separated type's upper and lower bound models, (c) interpenetrating type's logarithmic model. The experimental data fitted the estimates from the operation (a). Whereas, as for the models (b), the experimental values in the agar-rich region fitted the estimates of the upper bound model, but in the $\kappa$-carrageenan-rich region slightly deviated from those of the lower bound model. It reflected an evidence of a phase-separated type, although it was not typical, that there must be data good-fit in the agar-rich and $\kappa$-carrageenan-rich regions with the upper and lower bound models, respectively. Experimental values disagreed with estimates of the model (c). Gel time was analyzed to evince the phase-separated type. As agar concentrations increased at a fixed amount of $\kappa$-carrageenan, gel time gradually decreased and then sharply increased and decreased again. The pattern of such change in gel time also represented a typical behavior of phase-separated type's mixed gels.

• 한국식품영양과학회지
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• 제33권10호
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• pp.1685-1688
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• 2004

연구는 십전대보 추출물에 카파-카라기난과 한천의 첨가비율을 달리하여 제조한 젤리의 관능적 특성 및 기계적 평가를 실시하였다. 십전대보 추출물의 pH는 4.95, 당도는 7.0 Brix$^{\circ}$ 그리고 탁도는 3 이상으로 매우 탁한 것으로 나타났다. 십전대보 추출물에 카파-카라기난과 한천의 첨가 비율을 달리 한 젤리 액의 pH는 한천의 첨가량이 증가함에 따라 pH는 낮아졌다. 또한 당도는 이소말토올리고당 25% 첨가시 25.2 Brix$^{\circ}$로 고정 되었다. 탁도는 한천의 첨가비율이 증가함에 따라 유의적으로 증가하여 탁한 젤리액을 형성하였다. 냉장고에서 굳힌 젤리의 기계적 측정결과 cohesiveness는 젤화제의 첨가비율에 따라 유의적인 차이를 나타내지 않았다. Chewlness와 gumminess는 한천의 비율이 증가함에 따라 유의적으로 감소하였다. Hardness는 한천의 첨가비율이 증가할수록 유의적으로 감소하였고 springiness는 카파-카라기난 0.7%와 한천 0.3% 첨가 비율일 때 가장 높았고 한천 1.0% 첨가 시 가장 낮았다. 관능검사 결과 color는 카파-카라기난 0.7%와 한천 0.3%의 비율일때 가장 높았고 flavor는 유의적인 차이가 없었다. Hardness는 카파-카라기난만 첨가했을 때 가장 높게 나타났고 한천의 첨가 비율이 증가함에 따라 유의적으로 감소하였다. Overall acceptance는 카파-카라기난0.7%와 한천 0.3%의 첨가시 가장 높았고 그 다음이 0.5%대 0.5%로 나타나 카파-카라기난 0.7%과 한천 0.3%의 첨가비율로 제조된 젤리의 관능적 특성이 우수하였다.

• 한국식생활문화학회지
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• 제22권4호
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• pp.475-481
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• 2007

This study was carried out to determine the quality characteristics of Jeju mandarin orange jelly with various gelling agent such as agar, ${\kappa}-carrageenan$ and gellan gum for the aged. The concentration of agar was 0.4-0.6% and that of ${\kappa}-carrageenan$ and gellan gum was 0.2-0.4%. The color value, gelling temperature, melting temperature, break down rate, textural properties and sensory acceptance test of Jeju mandarin orange jelly with various gelling agent were measured. Average age of the subjects for acceptance test was 78.23. Redness and yellowness of Jeju mandarin orange jelly with agar was lower than that with ${\kappa}-carrageenan$. The gelling and melting temperature of Jeju mandarin orange jelly with agar was lowest among the jellies. Break down rate of Jeju mandarin orange jelly with agar was highest among the jellies. Above results showed that the stability of Jeju mandarin orange jelly with agar was inferior than that with ${\kappa}-carrageenan$ and gellan gum. Hardness, adhesiveness and springiness of Jeju mandarin orange jelly with agar was lowest among the jellies and sensory acceptance of Jeju mandarin orange jelly with gellan gum was highest among them. Thus, gellan gum was appropriate gelling agent for the Jeju mandarin orange jelly with regard to the acceptability and the depression of sour taste in Jeju mandarin orange jelly could improve the acceptability for the aged.

• 한국식생활문화학회지
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• 제23권4호
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• pp.499-506
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• 2008

This study was conducted to determine the quality characteristics of grape jellies for the elderly. The jellies contained sugar (control) or sugar derivative sweeteners (erythritol, isomaltooligosaccharide, sorbitol, and xylitol). Agar (0.31%) and $\kappa$-carrageenan (0.27%) were the gelling agents. The average age of the subjects participating in the acceptance test was 79. The lightness (L), redness (a), and yellowness (b) values of the agar gel with erythritol mostly decreased, indicating a darker and pale red color. The L and b values of the carrageenan gel with sugar derivative sweeteners increased, indicating brighter and yellowish color. The agar and carrageenan gels with sorbitol showed higher gelling and melting temperature, indicating that gelation occurred easily and did not easily melt. The agar and carrageenan gels with xylitol showed a low-melting temperature, indicating low stability with temperature change. The break-down rate of the agar and carrageenan gels with erythritol was low, whereas that of agar gel with sorbitol was relatively high despite its high melting temperature. Hardness, cohesiveness, gumminess, and chewiness of the gels with sugar derivative sweeteners decreased, and this tendency was most distinct with isomaltooligosaccharide in the agar gel and with sorbitol in the carrageenan gel. The rupture properties of the gel were the same as the hardness of the gel. Sensory acceptance of the agar gels with erythritol, sorbitol, isomaltooligosaccharide, and the carrageenan gel with erythritol was fairly high, whereas that of the agar gel with xylitol and the carrageenan gel with isomaltooligosaccharide and xylitol was low. The results show that sorbitol and erythritol are appropriate as sugar substitutes in grape jellies for the elderly about the acceptability and stability of the gels.

• 한국식품위생안전성학회지
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• 제32권5호
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• pp.443-446
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• 2017

This study investigated the physical properties of polymers and antimicrobial activities of organic acids on Listeria monocytogenes to develop hydrogels. ${\kappa}-carrageenan$ (1, 2, and 3%), carboxymethylcellulose (CMC; 1, 3, and 5%), and agar (1.5 and 3%) were mixed with cross-linkers ($Na^+$, $K^+$, $Ca^{2+}$, and $Al^{3+}$) or each other by stirring or heating to form cross-linkage, and their physical properties (hardness, elasticity, and swelling) were measured. The hydrogels formulated with organic acid (1, 3, and 5%) were analyzed by spot assay against L. monocytogenes. ${\kappa}-carrageenan$ formed hydrogels with high hardness without other cross-linkers, but they had low elasticity. The elasticity was improved by mixing with other cross-linkers such as $K^+$ or other polymer, especially in 3% ${\kappa}-carrageenan$. CMC hydrogel was formed by adding cross-linkers $Al^{3+}$, $Na^+$, or $Ca^{2+}$, especially in 5% CMC. Thus, stickiness and swelling for selected hydrogel formulations (two of ${\kappa}-carrageenan$ hydrogels and three of CMC hydrogels) were measured. Among the selected hydrogels, most of them showed appropriate hardness, but only 3% ${\kappa}-carrageenan-contained$ hydrogels maintained their shapes from swelling. Hence, 3% ${\kappa}-carrageenan+0.2%$ KCl and 3% ${\kappa}-carrageenan+1%$ alginate+0.2% KCl+0.2% $CaCl_2$ were selected to be formulated with lactic acid, and showed antilisterial activity. These results indicate that 3% ${\kappa}-carrageenan$ hydrogels formulated with lactic acid can be used to control L. monocytogenes on food surface.

• 한국방사선학회논문지
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• 제15권6호
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• pp.899-909
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• 2021

손가락과 발가락 같은 작은 관절은 초음파 이미징 방식을 사용하여 평가하기에 작고 복잡한 구조물이지만, 최근 초음파 진단장치의 발전과 고주파 탐촉자의 개발로 정상적인 해부학과 다양한 병리 상태를 평가하는 데 근골격계 초음파검사가 유용한 도구로 사용되고 있다. 그러나 의료기관에 보편적으로 보급되어있는 접촉면 6 cm 길이의 선형 탐촉자(Linear Probe : 12-5 MHz)는 기존의 수용성 액체 초음파 젤 사용만으로는 인체의 굴곡진 부위에서 밀착이 되지 않아 영상 소실이 발생하는 검사의 한계가 지적되었고, 이러한 단점을 해결하기 위해 젤 패드의 사용이 증가 되고 있다. 현재 상용화된 워터젤 패드(Watergel Pad)는 사용 편리성이 뛰어나지만, 1회용 소모성 의료용품으로 재 반복 사용이 금지되고 비싼 단점이 있다. 본 연구에서 상용화된 워터젤 패드 사용으로 인한 경제적 부담을 해결하기 위해 저 비용의 수용성 식품 증점제 분말을 탐색하여 원형의 상태를 잘 갖춘 수분을 많이 함유한 탄력성 있는 젤 패드를 제작하였다. 초음파 정도관리용 팬텀 (N-365 Multipurpose Phantom) 영상 평가 결과 카파-카라기난 젤 패드, 아이오타-카라기난 젤 패드, 한천 젤 패드에서 허상 없이 모두 적합 기준안을 만족하였고 식품 증점제 분말을 구입하는 가격은 기존의 상용화된 워터젤 패드에 비해 약 38배 저렴하였다. 이러한 결과로 상용화된 고가의 1회용 워터젤 패드 대신 카파-카라기난, 아이오타-카라기난, 한천 분말을 이용하여 커버 없이 고형화된 탄력성 있는 젤 패드를 만들어 사용한다면 활용성, 편리성, 응용성 등이 우수한 초음파 전달매질의 대체물질로 가능성을 제안한다.

• 한국식품조리과학회지
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• 제23권6호
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• pp.891-898
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• 2007

This study was carried out to determine the quality characteristics of grape jellies made with various gelling agents such as agar, $\kappa$-carrageenan, and gellan gum for consumption by elderly women. The concentrations of agar were 0.25, 0.35, and 0.45%, and those of the $\kappa$-carrageenan and gellan gum were 0.15, 0.3, and 0.4%, respectively. The color values, gelling temperatures, melting temperatures, break down rates, textural properties, and consumer acceptance of the grape jellies were measured. The average age of the subjects participating in the acceptance test was 82. The lightness of the grape jelly made with agar was the highest, and its redness was the lowest among the jellies. The gelling and melting temperatures for the grape jelly made with gellan gum were higher than those of the other jellies, and the melting temperatures were 37, 43, and $47^{\circ}C$ based on 0.15, 0.3, and 0.4% gellan gum content, respectively. The break down rate of the grape jelly made with gellan gum was the lowest among the jellies. These results indicate that the stability of the grape jelly made with gellan gum was superior among the jellies. The hardness, adhesiveness, and springiness of the grape jelly made with agar were lowest among the jellies, and the grape jellies made with agar(0.25% and 0.35%) and gellan gum(0.15% and 0.3%) had the highest consumer acceptance among the jellies. However, the gellan gum was deemed an inappropriate gelling agent with regard to the acceptability due to its sour and moldy taste as perceived by the participants.

• 한국축산식품학회지
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• 제38권6호
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• pp.1189-1195
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• 2018

This study developed an antimicrobial hydrogel to control Listeria monocytogenes in Yukhoe (Korean beef tartare). Four hydrogels (hydrogel 1: 5% alginate+1% chitosan+0.2% $CaCl_2$, hydrogel 2: 1% ${\kappa}$-carrageenan+1% chitosan, hydrogel 3: 2% ${\kappa}$-carrageenan+1% $CaCl_2$, and hydrogel 4: 2% ${\kappa}$-carrageenan+3% $CaCl_2$) were prepared. The hydrogels then absorbed 0.1% grapefruit seed extract (GSE) and 0.1% citrus extract (CE) for 30, 60, 120, and 240 min to be antimicrobial hydrogels. To select the most effective antimicrobial hydrogel, their swelling ratio (SR) and antilisterial activities were determined. The selected hydrogel ($2{\times}2cm$) was then placed on surface of beef (round; $3{\times}3cm$), where L. monocytogenes (ca. $10^6CFU/g$) were inoculated, and the cell counts were enumerated on PALCAM agar. Among the hydrogels, the SR of hydrogel 1 increased with absorbing time, but other hydrogels showed no significant changes. Antimicrobial hydrogel 1 showed higher (p<0.05) antilisterial activity than other antimicrobial hydrogels, especially for the one absorbed the antimicrobial for 120 min. Thus, the antimicrobial hydrogel 1 absorbed antimicrobials for 120 min was applied on raw beef at $4^{\circ}C$, and reduced (p<0.05) more than 90% of L. monocytogenes on raw beef. These results indicate that antimicrobial hydrogel 1 formulated with 0.1% GSE or 0.1% CE is appropriate to improve the safety of Yukhoe by reducing psychrotrophic L. monocytogenes cell counts on raw beef.

• 미생물학회지
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• 제54권3호
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• pp.299-301
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• 2018

Microbulbifer agarilyticus GP101은 소라(Turbo cornutus)의 내장에서 분리되었으며 해조류 유래 다당류인 한천, 알긴산, ${\kappa}$-카라기난을 분해하는 특징이 있다. GP101 균주의 유전체는 4,255,625 bp 크기로 3,458개의 코딩 서열을 포함하며 55.4%의 GC 함량을 가진다. BLASTP 분석 결과 7개의 agarase, 5개의 alginate lyase, 10개의 glucanase, 4개의 chitinase, 2개의 xylanases, 1개의 ${\kappa}$-carrageenase, 1개의 laminarinase의 존재를 확인하였다. M. agarilyticus GP101의 유전체 정보는 다당류의 생물전환 공정에 이용할 수 있는 유전 정보를 제공할 수 있을 것이다.

• 한국식품과학회지
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• 제46권5호
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• pp.575-580
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• 2014

겔화제의 종류에 따른 겔상식품의 특성을 알아보고자 대조군인 한천첨가 양갱과 다양한 겔화제를 혼합 사용한 양갱을 제조하고 그 특성을 비교하였다. 첨가되는 겔화제의 특성은 최종 제품의 수분손실량, 색, 조직감 등의 물리적 특성에 크게 영향을 미치는 것으로 나타났다. 덜 조밀하고 가장 불규칙적인 단면특성을 보이는 gellan 첨가 양갱은 수분 손실이 가장 크고, 가장 부드러우면서도 입에 들러붙는 부착성이 큰 특성을 보였다. 반면, LBG+carrageenan 겔의 혼합은 두 겔의 상호작용으로 단단한 겔을 만들기 때문에 이를 첨가한 양갱 역시 가장 단단한 경도를 보였다. 본 연구결과 고령자들은 너무 단단하지 않으면서도 응집성이 높고 탄력성이 있어 씹을 수 있는, 그러나 입에 들러붙는 부착성이 낮은 겔상 식품을 선호하는 것으로 나타났다. 두 종류의 겔을 혼합하여 적절한 농도로 겔을 제조하면 경도, 부착성, 및 응집성 등의 조직감 특성을 다양화 할 수 있으므로 적절한 겔화제의 선택, 농도조절 등으로 고령자의 저작능력에 맞는 다양한 물성을 갖는 식품제조가 가능할 것으로 생각된다.