• Polymer(Korea)
• /
• v.28 no.4
• /
• pp.328-334
• /
• 2004

A series of methoxy poly(ethylene glycol) (MPEG)-poly(L-lactide-co-glycolide) (PLGA) diblock copolymers were synthesized by ring-opening polymerization of L-lactide and glycolide with carbitol (134 g/mole) or different molecular weights of MPEG (550, 2000, and 5000 g/mole) as an initiator in presence of Sn(Oct)$_2$. The properties of diblock copolymers were characterized by using $^1$H-NMR, GPC, and XRD. After uniform mixing of block copolymers and 1% albumin bovine-fluorescein isothiocyanate(FITC-BSA) with a freeze miller, the wafers loaded FITC-BSA were fabricated by using a mold with a dimensions of 3 mm${\times}$1mm diameter. The release profiles of FITC-BSA and the pH changes of wafer were examined using pH 7.4 PBS for 30 days at 37$^{\circ}C$. The release profiles of albumin showed fast initial burst as the molecular weights of MPEG increased. As a result of this study, the release behavior of BSA was controlled with introducing MPEG in the block copolymers.

• Polymer(Korea)
• /
• v.38 no.1
• /
• pp.9-15
• /
• 2014

Polyamide4 (PA4)-polyurethane (PU)-PA4 triblock copolymers were synthesized by isocynated (NCO)-terminated PU prepared from 4,4'-diphenyl methane diisocyante (MDI) and polytetramethylene glycol (PTMG) as an initiator and potassium pyrrolidonate (P-py) as a catalyst for anionic ring opening polymerization of 2-pyrrolidone. Subsequently copolymer was controlled to contain different or same molecular weight of PA4 hard block with same or different molecular weight of PU soft block in order to investigate the effects of those differences on various properties of triblock copolymers as a thermoplastic elastomer. As the results shown in typical properties of block copolymeric elastomers, the mechanical strength and melting point ($T_m$) of the copolymers increased with an increase in molecular weight of PA4 block while the elongation at break increased with an increase in that of PU block.

• KSBB Journal
• /
• v.23 no.5
• /
• pp.452-459
• /
• 2008

To obtain maximal efficacy with minimal systemic side-effects, many studies have been carried out to achieve the controlled release of 5-fluorouracil (5-FU). In this study, biodegradable poly(L-lactide) (L-PLA) microparticles containing 5-FU were prepared by a process, called aerosol solvent extraction system (ASES), utilizing supercritical carbon dioxide. The effects of various organic solvents, drug/polymer feeding ratio, polymer molecular weight, and blending with the same polymers with different molecular weights on the formation of 5-FU loaded microparticles were investigated under a predetermined operating condition from our previous study. The drug recovery, entrapment efficiency, and in vitro drug release kinetics were determined by HPLC assays. The drug recovery obtained from the ASES process was found to be very high, whereas the drug entrapment efficiency was considerably low in all the experiments due to the poor affinity between L-PLA and 5-FU. These results indicated that the precipitation rate of L-PLA might be quite different from that of 5-FU so that there was little chance to form 5-FU loaded L-PLA microparticles.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.11
• /
• pp.1759-1766
• /
• 2013

In this study, the optimal conditions for salmon hydrolysate using squid liver and compositional properties of hydrolysate were investigated. The optimal conditions were $55^{\circ}C$, pH 5.5 and 0.66~0.67% (w/w) in the ratio of squid liver to acidic and thermal treated salmon muscle. The free amino acid of hydrolysate from the acidic treated salmon muscle was higher than that of hydrolysate from the thermal treated salmon muscle, while the total amino acid and mineral were high in the acidic treated salmon muscle. Furthermore, cadmium of hydrolysate from the thermal denatured salmon muscle was below 2 ppm, and has an acceptable level as potential ingredient. The distribution of peptide molecular weight was 40.0% for 1.0~9.5 kDa, 6.7% for 0.5 kDa, and 47.4% of others in hydrolysate from the thermal treated salmon muscle. Both hydrolysates did not show any toxicity against the HepG2 cell line for up to $200{\mu}g/mL$.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.19 no.3
• /
• pp.699-706
• /
• 2018

The permeation properties of plasma polymer membranes were studied for permanent gases such as He, $H_2$, $O_2$, $N_2$, $CH_4$ and condensable vapors such as $CO_2$, $C_2H_4$, $C_3H_8$. The plasma polymers were prepared by the discharge of microwave or radiofrequency(RF) wave. Hexamethyldisiloxane (HMDS) vapor was used as a monomer for plasma polymerization. In HMDS plasma-polymerized membranes prepared under microwave discharge, the permeability coefficient was dependent of the kinetic molecular diameter of the permeate gases. Additionally the membranes showed higher $O_2/N_2$ permselectivity compared to the plasma polymers from radiofrequency discharge. On the contrary, in the HMDS plasma-polymerized membranes prepared under radiofrequency discharge, the permeability coefficient was dependent of the critical temperature of the permeant gases. The membranes showed high selectivities of $C_2H_4$ and $C_3H_8$ over $N_2$. The permeability coefficient of plasma polymerized membranes prepared under microwave discharge was dependent of the molecular diameter of permeant gases because of high crosslinking density of the membrane. However, the crosslinking density of the plasma polymerized membranes prepared under RF discharge was lower because the energy density of RF wave is weaker than that of microwave. Hence, the permeability of RF plasma polymerized membranes became dependent of the critical temperature rather than molecular diameter of the gases.

• Korean Journal of Food Science and Technology
• /
• v.36 no.1
• /
• pp.50-57
• /
• 2004

Selection of yeast strains, optimum conditions for alcohol fermentation, sterilization methods, and additives for improving wine quality were investigated to manufacture watermelon wine. Eight yeast strains exhibited significant alcohol fermentation, among which KWS 06 was selected for watermelon wine fermentation, because watermelon wine made by this strain showed the best overall acceptability in sensory evaluation. Sucrose was determined as the best saccharide for alcohol fermentation among sucrose, corn syrup, glucose, fructose, and lactose. Optimum concentration of soluble solid and $(NH_{4})_{2}HPO_{4}$ of nitrogen source were $24^{\circ}Brix and 0.2%, respectively. Addition of raspberries and omija increased wine flavor and alcohol production, respectively, with optimum alcohol production, taste, and color achieved with addition of 20 g/L raspberries and 10 g/L omija. Best sensory quality was obtained by addition of 0.04 % watermelon flavorant to the juice.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.24 no.1
• /
• pp.1-11
• /
• 2018

In this study, pro-oxidant($d2w^{(R)}$) and rPP/ZnO nanocomposite flexible films for food packaging were prepared, and their mechanical and antimicrobial properties were investigated. As a result, the carbonyl index and hydroxyl index increased with exposured time to heat and UV rays. Surface analysis showed that the addition of zinc oxide improved the dispersibility and compatibility of the polymer, so that the surface of the composite film was smooth and the zinc oxide particles were smaller than the compared film. And it kept the physical properties by heat and UV ray blocking effect, and it worked to reduce decomposition. In the antimicrobial activity test, the microbial reduction rate was 3 logs or more at the use concentration of zinc oxide. The tensile strength was increased and the elongation was decreased. Oxidative degradability of multi-layered film in UV exposured for 72 hours, the molecular weight of the film decreased by 75.6%, 1,294 g/mol Mn and 5,920 g/mol Mw. In the safety analysis of food packaging materials, we obtained that are in standard of polypropylene, a food contact material of domestic law.

• Polymer(Korea)
• /
• v.33 no.4
• /
• pp.389-395
• /
• 2009

To develop the carrier of hydrophobic antifungal agents based on low molecular weight water-soluble chitosan (LMWSC), LMWSC was chemically modified with deoxycholic acid (DA) which is one of the bile acid as a hydrophobic group. The nanoparticles (WSCDA) using DA conjugated LMWSC were characterized using dynamic light scattering (DLS) and transmittance electron microscope (TEM). The particle size of WSCDA ranged from 250 to 350 nm and increased with the number of DA substitution. The loaded itraconazole as an antifungal agent WSCDA nanoparticles (WSCDA-ITCN) were prepared by solvent evaporation method. The drug content and the loading efficiency were investigated approximately $9{\sim}10%$ and $61{\sim}68%$ by UV spectrophotometer, respectively. The release of drug from nanoparticles was slow and showed sustained release characteristics. Based on the results of release study that the higher DA contents in WSCDA, the slower the releasing rate, the WSCDA-ITCN could be used as an excellent antifungal agent.

• Food Engineering Progress
• /
• v.14 no.1
• /
• pp.49-53
• /
• 2010

Surface plasmon resonance (SPR) which is utilized in thin film refractometry-based sensors has been concerned on measurement of physical, chemical and biological quantities because of its high sensitivity and label-free feature. In this paper, an application of SPR to detection of alcohol content in wine and liquor was investigated. The result showed that SPR sensor had high potential to evaluate alcohol content. Nevertheless, food industry may need SPR sensor with higher sensitivity. Herein, we introduced a nano-technique into fabrication of SPR chip to enhance SPR sensitivity. Using Langmuir-Blodgett (LB) method, gold film with nano-structured surface was devised. In order to make a new SPR chip, firstly, a single layer of nano-scaled silica particles adhered to plain surface of gold film. Thereafter, gold was deposited on the template by an e-beam evaporator. Finally, the nano-structured surface with basin-like shape was obtained after removing the silica particles by sonication. In this study, two types of silica particles, or 130 nm and 300 nm, were used as template beads and sensitivity of the new SPR chip was tested with ethanol solution, respectively. Applying the new developed SPR sensor to a model food of alcoholic beverage, the sensitivity showed improvement of 95% over the conventional one.

• Journal of the Korea Convergence Society
• /
• v.12 no.11
• /
• pp.419-426
• /
• 2021

Until recently, various studies for the production of high-acidity vinegar have been conducted, but there have been few studies on the concentration process of vinegar. In this study, the possibility of introducing freeze-concentration method was investigated for the production of high-quality, high-acidity vinegar. Acidity, pH, specific gravity, and glucose concentration were measured for frozen concentrated vinegar fractions obtained by freezing and thawing three types of Rubus coreanus vinegar with different acidy (7.53, 5.43, and 3.72). Acidity, specific gravity, and glucose concentration were all highest when 15% of the original vinegar was thawed. pH was the lowest when 15% of the original vinegar was melted. As a result of the measurement of cumulative acidity, when 20% of the original vinegar was melted, it was the highest at 9.32, which was 3.89 higher than that of the original vinegar. In this study, it was confirmed that vinegar can be effectively concentrated using the freeze concentration method and at the same time, the thawing ratio can be controlled to effectively obtain vinegar with the desired acidity. However, it is considered that studies such as organic acid and amino acid analysis are needed to determine whether the freeze-concentration method is introduced into the high-acidity concentrated vinegar manufacturing process.