• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.6
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• pp.861-868
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• 2021

To confirm the influence of modified starch on frozen storage stability, the microstructure and sensory characteristics of fish cakes, called Eomuk in Korea, by using seven varieties of starch, including native starch (NS), physically treated corn starch (MS) and modified starch [treatment with acetate (SA-1, SA-2 and SA-3), hydroxypropyl (HS), and acetylated distarch adipate (ADA)] were evaluated. Scanning electron microscopy (SEM) photographs showed fish cakes with NS had a finer and denser network structure than those made with modified starches. During frozen storage, fish cakes with HS and ADA exhibited a stable structure, as evaluated by porosity and rough surface. The results of the sensory evaluation showed that modified starch, including HS, SA-2 and ADA, increased the taste and firmness of the fish cakes, while NS, MS and the modified starch SA-3 resulted a decrease in the sensory properties during storage. Therefore, HS, SA-2 and ADA are suitable additives to improve the sensory quality of frozen fish cakes.

• Macromolecular Research
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• v.17 no.10
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• pp.734-738
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• 2009

Biodegradable, pH-sensitive, glycol chitosan (GC) hydrogels were prepared using divinyl adipate (DVA) as a crosslinker and acetic acid as a catalyst. DVA has highly reactive double vinyl ester groups and GC contains a high density of hydroxyl groups, with two in every glucosamine unit. The transesterification reaction between vinyl esters and hydroxyl groups produced crosslinked GC hydrogels. The initial crosslinking reaction was monitored by measuring the viscosity of the reaction mixture. When DVA was added to the GC solution and heated to $50^{\circ}C$, the viscosity of the GC solution gradually increased, implying a crosslinking reaction and hydrogel formation. A new peak from the ester group was observed in the FTIR spectra of the GC hydrogels, confirming the crosslinking reaction. The synthesized GC hydrogel showed pH-dependent water absorbency, mainly due to the presence of amine groups ($-NH_2$) at the C-2 position of the glucosamine unit of GC. The water absorbency greatly increased at acidic pH and slightly decreased at alkaline pH. The GC hydrogel gradually degraded in $37^{\circ}C$ water due to hydrolysis of the ester bonds, which were intermolecular crosslinking sites. A red dye, 5-carboxyltetramethyl-rhodamine (CTMR), was entrapped in the GC hydrogels as a model compound. CTMR was released from GC hydrogels in two steps: an initial burst release mainly due to desorption and diffusion, and a second sustained release possibly due to gradual degradation.

• Applied Chemistry for Engineering
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• v.7 no.2
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• pp.341-349
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• 1996

To improve the dyeability of polyurethane (PU) resin, low molecular weight diols containing dye site in the molecular structure was added as a chain-extender. PU resin were synthesized with the variations in the chain extender, polyol type, and hard segment/soft segment (HS/SS) ratio. When HS/SS ratio is 1.4 and dimethylolpropionic acid(DMPA) or N-butyldiethanolamine (BDEA) was used as a chain extender, because of heterogeneity of reaction mechanical properties were diminished. But when N-methyldiethanolamine (MDEA) was used as a DCE, and HS/SS ratio lowed to 1.3, mechanical properties and dyeability improved. In particular, when linear type 1,4-BD was formulated with MDEA, hydrolysis resistance and mechanical properties of PTMG type PU was improved. And initial elasticity, tensile strength and elongation could be controlled by the variation of HS/SS ratio, DCE mixing ratio of 1,6-HD or NPG.

• Journal of environmental and Sanitary engineering
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• v.20 no.2 s.56
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• pp.39-46
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• 2005

This study was Performed to survey and evaluate the contents of Plasticizers such as DEP(diethyl phthalate), DPrP(di-n-Phthalate), DBP(di-n-butyl Phthalate), DPP(di-n-pentyl Phthalate), DCHP(dicyclohexyl phthalate), BBP (butylbenzyl phthalate), DEHP(di-(2-ethylhexyl) phthalate) and DEHA(di-(2-ethylheryl) adipate), which are suspected as endocrine disruptors, in food and drug PVC packaging. Tested samples were 5 food wraps, 35 food containers, 40 food and drug packages(type of tablet and capsule) in Gyeonggi-Do area. The contents of DEHA in wrap were 188.9g/kg, 203.1g/kg, 238.4g/kg, 290.9g/kg and 308.3g/kg, respectively, while the other plasticizers were not detected. DEHP was used in 4 samples of food containers and DEHP contents were 4.7g/kg, 30.7g/kg, 35.8g/kg and 53.4g/kg, respectively. In food and drug packaging materials(type of tablet and capsule), the plasticizers were not detected.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.15 no.3
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• pp.93-98
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• 2009

Migration levels of plasticizers, di-n-butyl phthalate (DBP), benzyl-butyl phthalate (BBP), di-n-octyl phthalate(DNOP), di-iso-decyl phthalate (DIDP) and di-iso-nonyl phthalate (DINP), di-(2-ethylhexyl) adipate (DEHA), from 46 poly(vinyl chloride) (PVC) wrap films and 54 PVC gaskets into food simulants were determined using gas chromatography/mass spectrometry (GC/MS). The method was validated with limit of detection (LOD) of $0.01{\sim}0.02\;{\mu}g/mL$ for DBP, BBP, DNOP and DEHA, and $2\;{\mu}g/mL$ for DIDP and DINP. The linearity were found to be > 0.99 for all the compounds in concentration range of $0.1{\sim}81.4\;{\mu}g/mL$, and overall recoveries were ranged from 90.4 ~ 99.6%. DBP, BBP, DNOP, DEHA, DIDP and DINP were not detected in food simulants, except 1 wrap sample from which 0.28 and $0.99\;{\mu}g/mL$ of DEHA were detected respectively when tested with 20% ethanol and n-heptane as food simulants. These values were below the regulatory limitation in European Union (EU).

• Textile Coloration and Finishing
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• v.28 no.1
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• pp.40-47
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• 2016

As a coating material for loudspeaker dampers, resilient polyurethane/epoxy hybrid resins were synthesized to replace conventional phenol resin and examined the physical properties, which are not only environmentally friendly but also not harmful to human. Five types of polyurethane resins were synthesized in the step-shot method using methylene diisocyanate, three polyols such as poly tetramethylene ether glycol(PTMEG, MW:2000), poly(1,4-buthylene adipate(PBAP, MW:2000), and poly carbonatediol(PCD, MW:2000), and three chain extenders such as ethylene glycol(EG), neopentyl glycol(NPG), and 1,4-buthandiol(1,4-BD). The five types of synthesized polyurethane resins and commercially available bisphenol A type epoxy resin were blended in weight ratios of 90:10, 70:30, and 50:50 to synthesize 15 types of polyurethane/epoxy hybrid resins. Among the polyurethane resins, the one that was synthesized using PCD and 1,4-BD showed excellent tensile strength, 100% modulus, low extension, and relatively high viscosity. Polyurethane/epoxy hybrid resins with higher epoxy resin contents showed better thermal properties and water resistance while those with higher polyurethane contents showed higher flexibility. The polyurethane/epoxy hybrid resin made by blending the polyurethane based on PCD and 1,4-BD with a bisphenol A type epoxy resin in a weight ratio of 70:30 was identified to be the most suitable to be used in speaker dampers.

• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.145-149
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• 1990

Extraction and analysis conditions of di-(2-ethylhexyl) adipate (DOA) and its migration contents into foods wrapped with plasticized polyvinyl chloride (PVC) film during storage and cooking with microwave were examined using gas chromatography. Experiments on the extraction solvent and method showed that the method of reflux using carbon tetrachloride for longer than one hour allowed the highest extraction of DOA. Analysis of four PVC wrap films from different factories in domestic market showed the DOA contents of 18.9% for home-use and 24.6% for retail-use on the average. The highest migration during storage was observed in pork belly, which were 21% and 26% after one and three days respectively. During microwave cooking; smaller than 5.5% of DOA were migrated into foods when the film was not contacted with foods, whereas about 49% migration was observed in pork belly contacted with film directly.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.3
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• pp.290-296
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• 2020

We investigated the effect of the modified starch [physical treatment, acetate (SA-1, SA-2, and SA-3), hydroxypropyl (HS), and acetylated distarch adipate] content on the physicochemical properties of fish cakes, called Eomuk in Korea, during storage at -20℃. When wheat flour (native starch, NS) was used, the moisture content decreased during frozen storage, resulting in a lower water-holding capacity and higher expressible drip. Compared with NS, adding modified starch had a lower effect on the moisture content during frozen storage. The water-holding capacity and expressible drip differed with the type of modified starch added. The expressible drip was lowest with HS; the SA-3 and HS modified starch were whiter than NS. Therefore, HS and SA-1 are suitable additives to improve the quality of frozen fish cakes.

• Journal of Environmental Health Sciences
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• v.33 no.5
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• pp.379-385
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• 2007

This study was aimed to investigate the estrogenic activity of Di-(2-ethylhexyl) adipate (DEHA) using immatured type uterotrophic assay. SD rats were treated with DEHA (40, 200, 1000mg/kg/day), estradiol-3-benzoate (EB) $(1{\mu}g/kg/day)$ as positive control on the assay. In immatured-type uterotrophic assay, relative organ weights of kidney and reproductive organs such as ovary at high-dose group were significantly increased compared to those of vehicle control group. DEHA did not influence the levels of serum FSH and LH, and uterine morphological changes such as luminal epithelial height, myometrial thickness and numbers of uterine gland, and BrdU indices. In these results, there was no significant variation by DEHA treatment, suggesting that DEHA appears not to be a endocrine disrupter with estrogenic activity.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.26 no.2
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• pp.93-98
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• 2020

The blends of Poly(lactic acid) (PLA) and Poly(butylene adipate-co-terephthalate) (PBAT) have been recognized as a replacement for commodity plastic films and bags in biodegradable packaging industries. The purpose of this study is to identify changes in the thermal and mechanical properties of PLA/PBAT blends with the addition of poly(ethylene oxide)(PEO). PLA (80%) and PBAT (20%) were melt mixed with 0 to 10 phr of PEO and processed using a hot press. The addition of PEO into PLA/PBAT increased the elongation at break and improved thermal stability. With PEO addition, two melting temperature (T_m) peaks of PLA/PBAT merged into one peak showing improved miscibility. The result of this study showed that the addition of PEO increased the ductility and thermal stability of PLA/PBAT blends.