• Korean Journal of Medicinal Crop Science
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• v.3 no.2
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• pp.100-106
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• 1995

This study was conducted to find the factors affecting somatic embryogenesis in suspension culture of Rehmania glutinosa and investigate the possibility of artificial seed production by encapsulation of somatic embryos. Linsmeier-Skoog medium was appeared as proper for somatic embryogenesis. Sucrose with $3{\sim}5%$ as carbon sources was good for somatic embryogenesis, and both ammonium and nitrate nitrogen were necesary for normal somatic embryo production. BA with NAA or kinetin with NAA were better than the use of cytokinin alone for both somatic embryogenesis and numbers of somatic embryos. $AgNO_3$ as protectant for vitrification of seedlings in vitro culture had no harmful effect on somatic embryos. Sphericity of encapsulated seeds was good at 3% gel of sodium alginate but germination was better at 2.5% sodium alginate level. Artificial seeds were germinated and developed normal shoots and roots under in vitro condition.

• Journal of Microbiology and Biotechnology
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• v.11 no.2
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• pp.193-198
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• 2001

Preparation of antibacterial biopolymer film which is suitable for food packaging film was investigated using K-carrageenan as a base material. K-Carrageenan showed good biodegradability and film-forming characteristic but poor mechanical properties under humid condition. Also, various bacteria grew well on its surface. The poor mechanical properties could be improved by mixing with alginate at a 1:1 ratio and crosslinking with $CaCl_2$ solution. Antibacterial property coul be provided by modifying the K-carrageenan film surface with acrylic acid plasma followed by ion-exchange with $Ag^+$ ions. Such prepared film still showed good biodegradability by various fongi.

• Korean Journal of Medicinal Crop Science
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• v.3 no.1
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• pp.50-55
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• 1995

This study was conducted to determine the optimum conditions for induction and different somatic of somatic embryos as well as germination of encapsulated and stored somatic embryos. Somatic embryos was better formed in 1/2X MS medium than full - strength MS medium. 0.1 to 1.0mg/lBA and kinetin promoted shoot differentiation of somatic embryos. Higher concentration tend to inhibit differentiation. IAA affect positively both root and shoot growth. In vitro germination of somatic embryos encapsulated with 2% alginate matrix containing 1/2 MS nutrient medium and $AgNO_3$ 5mg/l was 86%. Storage of somatic embryos was effecive at $5^{\circ}C$ but the germination rate decreased with longer storage period. RAPD analyses with plants regenerated from the somatic embryos showed DNA polymorphism, indicating abolition of primer binding site by point mutation, deletion, or insertion of certain sequences.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.193-200
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• 2004

The preparation of low-fat chicken patties added 10% fat and 0.5% sodium alginate (SA treatment) arabia gum (AG treatment), xanthan gum (XG treatment), respectively and the control patty containing 20% fat was prepared. The moisture contents of raw, cooked and reheated patty of control were lower than low-fat patties containing gums, and were no significant difference among low-fat patties. The fat content of control patty was higher than that of the low-fat patties and the protein showed no significant difference among patties. In case of raw patty, the Hunter's $L^{*}$ value of control patty was higher than that of the low-fat patties, the Hunter's $a^{*}$ value was no significant difference among patties. But the Hunter's $L^{*}$, $a^{*}$ and $b^{*}$ values of cooked and reheated patties showed no significant difference among patties The yielding and fat retention of cooked control patty were lower than that of the low-fat patties. The yield and fat retention of reheated control patty were lower than those of the low-fat patties, and the final yield of low-fat patties was higher than that of the control patty The hardness of cooked patties showed no significant difference among patties but the springiness, cohesiveness and chewiness of low-fat patties were higher than those of the control patty. The water holding capacity of low-fat patties was higher than that of the control patty. In case of reheated patties, the hardness was no significant difference among patties, the springiness was highest in low-fat patty treated arabia gum and was lowest in control patty. The cohesiveness, chewiness and water holding capacity of reheated low-fat patties were higher than those of the control patty. Oleic, palmitic, linoleic and stearic acids were major fatty acids, and glutamic acid, aspartic acid, lysine, leucine, arginine and alanine were major amino acids in chicken patties. The aroma was not significantly different among patties, but the texture of low-fat patties was higher than that of the control patty and was not significantly different among low-fat patties.tties.ies.