• Title/Summary/Keyword: 겔화조건

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Effect of gelation condition on physical properties of dover sole skin gelatin prepared by fractional precipitation with ethanol (에탄올처리 찰가자미류껍질 젤라틴의 물리적 특성에 대한 겔화조건의 영향)

  • Cho, Soon-Yeong;Ha, Jin-Hwan;Lee, Jung-Suck;Lee, Eung-Ho;Kim, Jin-Soo
    • Applied Biological Chemistry
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    • v.38 no.2
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    • pp.147-150
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    • 1995
  • Effects of gelation conditions on physical properties of dover sole skin gelatin prepared by fractional precipitation with ethanol were investigated. The physical properties such as gel strength, melting point and gelling point of both ethanol treated and non-ethanoltreated gelatins were improved as concentration of gelatin was increased. The physical property of 10% ethanol treated gelatin sol reached maximum at pH 6.0, whereas non-treated one showed maximum at pH 5.0. Both ethanol treated and non-treated gelatin gel showed the higher gel strength and melting point at lower temperatures and longer period of time. Generally, the physical properties of ethanol treated gelatin gel was better than those of non-ethanol treated gel.

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Effect of Gelation Condition on Physical Properties of Yellowfin Sole Gelatin Prepared by Ethanol Fractional Precipitation (에탄올처리 각시가자미껍질 젤라틴의 물리적 특성에 대한 겔화조건의 영향)

  • Kim, Jin-Soo;Cho, Soon-Yeong;Ha, Jin-Hwan;Lee, Eung-Ho
    • Korean Journal of Food Science and Technology
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    • v.27 no.4
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    • pp.483-486
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    • 1995
  • With a view to increase utility of ethanol fractionated fish skin gelatin as a food source, the effect of gelation condition on physical properties of the gelatin was investigated. The physical properties of gelatins treated with or without ethanol were improved with a concentration of gelatin increased. The properties such as gel strength, melting point and gelling point of 10% gelatin sol or gel were reached to maximum at pH 6.0 in ethanol treated gelatin and pH 5.0 in non treated one, respectively. Gel strength and melting point of both gelatin gels chilled for long time at low temperature were superior to those of both gelatin gels chilled for short time at high temperature. Gel strength, melting point and gelling point of ethanol treated gelatin gel or sol prepared under optimized gelation conditioning were superior to those of non treated one.

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Gelation of Rapeseed Protein Induced with Microbial Transglutaminase (미생물성 Transglutaminase에 의한 유채단백질의 겔화)

  • Hyun, Eun-Hee;Kang, Yeung-Joo
    • Korean Journal of Food Science and Technology
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    • v.31 no.5
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    • pp.1262-1267
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    • 1999
  • Optimum reaction conditions for gel formation of rapeseed, Brassica napus, protein catalyzed by microbial TGase(transglutaminase) were evaluated by measuring breaking strength and deformation of gel. The polymerization of the protein gel was ascertained by SDS-PAGE and content of GL crosslinking$[{\varepsilon}-({\gamma}-glutamyl)lysine]$. In the reaction between rapeseed protein and TGase at $45^{\circ}C$ for 60 min, the breaking strength and deformation of the gel was the maximum at the ratio of 1 : 40 of enzyme to substrate. 10%(w/v) of rapeseed protein concentrate was optimum for gel production. The maximum breaking strength and deformation was shown at $45^{\circ}C$ The breaking strength increased linearly up to 90 min of the reaction time and remained unchanged. The breaking strength and deformation by TGase treatment was pH dependent and pH 7 was optimum for 10% rapeseed protein solution. SDS-PAGE analysis indicated that new band of highmolecular polymers were formed by the enzyme reaction, with disappearing the original bands of rapeseed protein. According to HPLC analysis. the content of GL crosslinking was increased from 0 to $7.14\;{\mu}mol/g$ gel for 90 min of the reaction time.

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Pouch-type Konjac jelly manufacture and quality characteristics of jelly-containing vinegar drinks (식초음료를 첨가한 파우치형 곤약젤리의 제조 및 품질 특성)

  • Kim, Chung-Hye;Kim, Yun-jung;Kim, Ji Yeon
    • Korean Journal of Food Science and Technology
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    • v.53 no.5
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    • pp.613-618
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    • 2021
  • The quality characteristics of jelly-containing vinegar drinks were divided into three stages in this study. The jelly, which differs from the contents of the vinegar drink, sharply decreased the pH. After sterilization, hardness was significantly decreased, and the formulation was not maintained, which was considered the effect of low pH and high total acidity of vinegar drinks. Different experiments confirmed that pH and sterilization heating conditions were the major quality variables for gelation as both sodium citrate content and jelly hardness were correlated before and after sterilization. The hardness of the jelly, which differs in gel content, correlated with the increase in gelation content both before and after sterilization. Therefore, considering the spout jelly of a vinegar drink, pH of 3.5-3.7 and a content of glucomannan and caragenane mixed gel were considered appropriate to match the product's sensory properties.

Production of green tea jelly using theanine and its physiochemical characterization (녹차 theanine을 이용한 젤리 제조 및 품질특성 조사)

  • Kim, Seong Gyung;Jeong, Hana;Im, Ae Eun;Yang, Kwang-Yeol;Choi, Yong Soo;Nam, Seung-Hee
    • Korean Journal of Food Science and Technology
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    • v.53 no.5
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    • pp.553-560
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    • 2021
  • Theanine, the major amino acid and a sweet umami component of green tea, has anti-stress effects in humans. From green tea, theanine was extracted at 80℃ for 2 h using a low temperature, high pressure extractor, and caffeine was removed using an HP-20 column with 80% ethanol. Theanine extracts were applied to produce functional jelly using three kinds of gelling agents (I, II, and III) or various concentrations of theanine extracts (10-50%). Theanine jelly was characterized with respect to its physical properties, product stability, and physiological function. Gelling agent III (tamarind gum, xanthan gum, and locust bean gum=2:3:5, w/w/w) and S3 (35% theanine extracts) jelly exhibited the optimum textural properties with lower hardness and high springiness. Among theanine jellies, S3 exhibited optimum product stability, high 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging, and acetylcholinesterase inhibitory activity. These results indicate that the anine extracts could be used as a neuroprotective source in the food industry.

Characteristic of Permeability with the Sand, Calcium Bentonite and Solidifier Mixtures according to Selective Reaction of TCE (트리클로로에틸렌(TCE) 선택적 반응에 따른 모래, 칼슘-벤토나이트 및 겔화제 혼합차수물의 투수 특성)

  • Yun, Seong Yeol;Choi, Jeong Woo;Oh, Minah;Lee, Jai-Young
    • Journal of the Korean Geosynthetics Society
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    • v.19 no.1
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    • pp.25-33
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    • 2020
  • To improvement the swelling characteristics of the existing cutoff wall against the moisture, the permeability of the sand, calcium bentonite and solidifier mixture according to the contact with trichloroethylene (TCE) was evaluated. Characteristics analysis and the permeability test of the research materials were performed. The permeability was decreased as the mixing ratio of the calcium bentonite was increased and it was increased as the mixing ratio of the solidifier was increased. In conclusion, when mixing 15% of calcium bentonite and more than 30% of solidifier, the permeability coefficient in the underground water movement was analyzed as more than α × 10-4 cm/sec showing that it does not block the underground water movement. In addition, as the permeability coefficient of mixtures after TCE reaction was analyzed as less than α ×10-7 cm/sec, it satisfied the condition of blocking layer (less than 1.0 × 10-6 cm/sec). Therefore, the calcium bentonite and solidifier can be utilized as barrier that showing the characteristic of percolation ability conversion in soil and underground water contaminated with TCE.

해조류를 이용한 묵류의 가공조건

  • 염동민;윤호동;여생규;이동호;이태기;김동수;안철우
    • Proceedings of the Korean Society of Fisheries Technology Conference
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    • 2002.10a
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    • pp.96-97
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    • 2002
  • 해조류의 가공은 대부분 건조나 염장과 같은 단순가공에 머무르고 있으나 최근에 해조류에 여러 가지 생리활성물질이 존재한다는 것이 알려지면서 (Fujimot et al., 1985: 조 등 1995), 해조류의 새로운 촉진을 위한 가공형태에 대한 관심이 증대되고 있다. 이러한 연구의 일환으로 해조 다당류의 겔화를 통한 면류의 개발이 진행되어 왔으며, 현재 산업화가 되어 있다. (중략)

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Preparation of porous silica gel powders from sodium silicates

  • 장감용;전영관;임광일;이광희
    • Proceedings of the Korea Association of Crystal Growth Conference
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    • 1996.06b
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    • pp.29-53
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    • 1996
  • 다공성 실리카 게 분말은 저밀도, 고비표면적의 특성을 가지며 물리적, 화학적 성질이 우수하여 필름의 점착방지제, 페인트의 소광제, 맥주의 흡착제, 촉매의 담지체등 산업전반에 걸쳐 여러용도로 사용되고 있다. 이러한 다공성 실리카 겔 분말은 고상법, 기상법, 액상법등으로 제조할 수 있으며, 이 중에서 sodium silicate를 원료로 하는 액상공정은 다공성의 제어가 용이하고, 공정이 간단하며, 고순도의 균질한 실리카를 얻을 수 있는 방법으로 많이 사용되고 있다. 본 연구에서는 액상법(sol-gel method)를 사용하여 점착방지제, 소광제 등으로 사용되는 다공성 실리카 겔 미분말의 개발에 초점을 두어 연구하였다. 그리고, 겔 분말의 다공성 제어를 위하여 공정 각 단계에서의 겔 내부의 구조의 변화에 대한 연구와 함께 수화겔의 숙성이 기공특성에 미치는 영향, 건조조건의 기공특성에 대한 영향 등을 살펴보았다. 다공성 실리카 겔 미분말은 다음과 같은 공정에 의해 제조되었다. sodium silicate를 황산과 반응시켜 겔화하고 추가의 황산을 투입하여 미반응분의 Na를 제거한 후 pH 7이상의 알카리 영역에서 숙성하여 다공성을 지닌 실리카 수화겔을 제조하였다. 수화겔의 탈수, 세척, 건조 공정을 거쳐 건조겔을 제조하고, 1-20$\mu\textrm{m}$의 크기로 분쇄하여 최종 제품을 얻을 수 있었다. 최종 다공성 실리카 겔 분말은 비표면적 200-700$m^2$/g, 기공부피 0.5-2.5cc/g, 평균 입경 3-5$\mu\textrm{m}$, 백색도 95% 이상의 물성을 보였다. sodium silicate와 황산의 겔화 반응에 의해 생성된 수화겔은 수 nm크기의 일차입자들의 연속적인 network로이루어져 있으며, 일차입자크기가 너무 작기 때문에 내부의 기공들은 별로 존재하지 않는 상태이다. 2차 주가황산 투입에 의해 미반응의 알카리 이온들을 중화, 제거시킬 수 있으며, 겔의 다공성을 좌우하는 숙성단계에서 숙성 pH, 온도, 시간등의 인자에 의해 수화겔의 기공특성을 제어할 수 있다. pH 7이상에서 실리카의 용해도가 크고, 용해도의 입자크기 의존성이 크므로, 일자입자는 Ostwald-ripening에 의해 계속 성장할 수 있으며, 이때, 입자의 성장은 숙성 온도와 시간에 의존한다. 탈수, 세척공정에 의해 가용성 염인 Na2SO4를 제거하고, 건조조건을 변화시킴으로써 기공부피를 증가시키는 것이 가능하였으며, Fast drying을 사용하여 점착방지제에 적합한 기공부피를 갖는 실리카 건조겔을 제조할 수 있었다.

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Extraction Characteristics, Antioxidative Effect and Preparation of Collagen Gel of Skate Skin Extracts (홍어껍질 추출물의 추출특성과 유지 산화억제 효과 및 콜라겐겔 제조)

  • Kang, Keon-Hee;Jeong, Kap-Seop
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.13 no.11
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    • pp.5637-5645
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    • 2012
  • To enhance the reutilization of waste skate skin for the functional food resources, the investigations of extraction characteristics, antioxidative activity of skate skin water extracts on the oxidation of three cooking oils were carried out, and rheological properties, storage safety and sensory evaluation of collagen gel from skate skin were performed. Aromatic and phenolic compounds contents of $50^{\circ}C$ extracts were higher by 49.4% and 32.7%, respectively, than those of $25^{\circ}C$ extracts. Reducing power of extract at $50^{\circ}C$ was higher by 52.74% than that of $25^{\circ}C$ extract, but was 14.9% of ascorbic acid and 27.8% of BHT. Electron donating ability was corresponded to reducing power and phenolic compounds contents. Antioxidative effect of extracts on cooking oil was higher at $50^{\circ}C$ extract than $25^{\circ}C$ extract, and its order was on corn seed oil, soybean oil and olive oil. Antioxidative effect of $50^{\circ}C$ extract showed 38.27~96.83% and 49.53~75.31% of those of ascorbic acid and BHT, respectively, over three cooking oil. The optimum extraction condition for collagen gellation was $100^{\circ}C$, 2 hours extraction under 2.5 folds hydrolysis, and gel strength was lowered above 50% by 10% seasoning.