• 한국식품조리과학회지
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• 제15권5호
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• pp.539-544
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• 1999

녹두 전분 겔을 온도(5$^{\circ}C$, $25^{\circ}C$) 및 기간별(1, 24, 48, 72시간)로 보존하여 겔의 색도, 이수현상, 텍스쳐, 관능적 특성 등에 대하여 조사하였다. 겔의 색도는 L값과 W값이 보존기간이 경과함에 따라 커져서 겔의 보존시 백색도가 커지고 투명도가 감소하였으며 이러한 경향은 저온에서 더 현저하였다. 이수량 역시 저온에서, 보존기간이 경과함에 따라 더 많아졌다. 텍스쳐 특성은 경도는 보존기간이 경과하면 커지고 부착성, 응집성은 작아져서, 보존에 의해 겔이 단단하고 푸석푸석해지는 경향을 나타내었다. 또한 이러한 경향은 저온 보존시 더 현저하였다. 관능적 특성은 기계적 특정과 대체로 일치하는 경향이었으며, 전반적 바람직성은 5$^{\circ}C$에서는 보존 2일째부터, $25^{\circ}C$보존에서는 보존 3일째부터 기호도가 상당히 낮아졌다.

• Food Quality and Culture
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• 제3권2호
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• pp.53-58
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• 2009

This study was conducted to investigate the quality characteristics of frozen stored mungbean starch gels added with sucrose fatty acid ester (SE). The study showed a delay of gelatinization of mungbean starch by SE addition through the measurements conducted by using Rapid Visco Analyzer (RVA) and Differential Scanning Calorimeter (DSC). In the color of SE added frozen stored gels, lightness (L) and yellowness (b) values were increased compared to those of values measured from freshly prepared gel, whereas redness (a) value was decreased. The addition of 1% SE on mungbean starch gel prevented the color change during frozen storage. Rupture stress and rupture energy of frozen stored gel was higher than those of freshly prepared gel, whereas rupture strain of frozen stored gel was lower than that of freshly prepared gel. The addition of 1% SE on mungbean starch gel prevented the change of rupture characteristics during frozen storage. Texture profile analysis(TPA) characteristics revealed a significant change of the gel texture during frozen storage by showing an increase of hardness of the frozen stored gels compared to the freshly prepared gels with newly discovered fracturability, which resulted to show a large difference of gel texture by showing the disappearance of adhesiveness and large reduction of cohesivenes. The addition of 1% SE on mungbean starch gel prevented the change of TPA characteristics during frozen storage. Scanning electron micrographs showed that network structure of frozen stored gel was more rough than that of freshly prepared gel, and the addition of 1% SE on mungbean starch gel could suppress the breakdown of network structure. Thus the addition of 1.0% SE on mungbean starch gel was appropriate method for remaining gel characteristics during frozen storage.

• Journal of Pharmaceutical Investigation
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• 제33권1호
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• pp.1-5
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• 2003

Physicochemical changes of poloxamer-based gel containing capsaicin analog (N-[3-(3,4-dimethylphenyl)propyl]-4-(2-aminoethoxy)-3-methoxyphenyl acetamide) such as drug content, viscosity and surface tension were investigated during the storage conditions at three different temperatures (25, 40 and $60^{\circ}C$) over 90 days. No noticeable changes of color were observed when stored at 25 and $40^{\circ}C$. However, the color of white poloxamer gels turned yellow during storage at $60^{\circ}C$. The drug contents were unchanged during storage at $25^{\circ}C$ but had tendency to decrease at $40^{\circ}C$. The drug contents were highly decreased over 40-50% when stored at $60^{\circ}C$. The viscosity of a poloxamer-based gel was unchanged during storage at 25 and $40^{\circ}C$ but greatly increased at $60^{\circ}C$. The surface tension of a poloxamer-based gel was not changed at three different temperatures. The storage conditions of a poloxamer-based gel containing capsaicin analog can be considered for further clinical applications.

• Journal of Advanced Marine Engineering and Technology
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• 제28권4호
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• pp.618-623
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• 2004

This paper has dealt with the heat storage characteristics of gel type micro size latent heat storage material slurry. The heat release operation to the gel type micro size latent heat storage material slurry was carried out using hot air bubbles by direct contact heat exchange. This experiment was carried out using phase change material of n-paraffin so the heat release amount is higher than cold water system. The parameters of this experiment were concentration of latent heat phase change material, height of heat release bath and inlet velocity of hot air. The main results obtained are as follows : (1) The effect of concentration of latent heat phase change material dispersed with water is very affective to the direct contact heat exchange between hot air and gel type micro size latent heat storage material slurry. (2) It is clarified that the most effective concentration of latent heat phase change material dispersed with water exists around 20mass% at this type of direct heat exchange model experiment.

• 한국식품영양과학회지
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• 제26권5호
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• pp.886-891
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• 1997

The interrelation between physicochemical properties of milled rice and retrogradation of rice bread during cold storage was examined to compare the varietal difference in maintenance of rice bread quality. Twelve rice materials showed big varietal difference on physicochemical properties of rice starch such as amylose content(0.0~29.2%), gel consistency(20~98mm), and alkali digestion value(2.0~7.0). Rice bread made from milled rice of Jungwonbyeo, AC 27 and IRAT 177 exhibited soft texture and late retrogradation of rice bread during cold storage(4$^{\circ}C$). The amylose content of milled rice was closely associated with gel consistency negatively and with springiness of rice bread positively. The retrogradation of rice bread texture during cold storage was correlated with gel consistency of rice flour positively and with alkali digestion value of milled rice negatively.

• KSBB Journal
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• 제17권1호
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• pp.106-109
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• 2002

Gel electrophoresis of DNA is a well known technique in molecular biology. This technique is simple, rapid to perform, and capable of adequately separating fragments of DNA. A number of mixtures of DNA fragments ("DNA size markers") are frequently employed in a purpose of extrapolating the sizes or the amount of DNA molecules during gel electrophoresis. DNA size markers are constructed by digesting plasmid DNA, bacteriophage DNA, or recombinant DNA molecules with one or more restriction enzymes. However, liquid suspension containing DNA size marker needs to be kept at a low temperature during storage and shipping. In an attempt to maintain the DNA samples at room temperature for extended period of time, lyophilization of DNA with addition of nuclease inhibitor was studied. Gel loading buffer was also added to the lyophilized DNA to provide additional convenience such that DNA size marker was the "ready-to-use" followed by simply reconstituting with distilled water.

• 한국식품위생안전성학회지
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• 제14권2호
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• pp.134-139
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• 1999

The relationship between storage stability and chlorophyll contents of dried laver(DL), roasted laver(RL) and roasted seasoned laver(RSL) according to packaging during storage at 20$\pm$0.5$^{\circ}C$ were investigated by measuring the acid value(AV) and the peroxide value(POV). There results are as follows; 1.The storage stability was decreased in the rank of 0 < 3< 6 < 9 months by storage term, RL < DL < RSL by the kind of laver products and PP/PE/AL/PE/LLDPE(Al) < PP/PE(PP) y packaging. 2. When the silica gel was added to RSL, the storage stability was improved. The more the addition level of silica gel was increased, the more the storage stability was improved. The rank order was 2g < 4g in RSL. 3. Reduction of the total chlorophyll content in RSL were deacreased to 10% when packed with Al and 24% when packed with PP.

• 대한가정학회지
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• 제42권2호
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• pp.213-227
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• 2004

This study was attempted to investigate the sensory and textural characteristics of mungbean starch gels with soy bean oil and sucrose fatty acid ester(SE) addition during room temperature storage. Freshly prepared mungbean starch gels, with and without soy bean oil and SE, were stored at 25$^{\circ}C$ for 24, 48 and 72 hours. The color value, syneresis, texture and sensory properties of the gels were measured. The lightness(L) of the gels with soy bean oil and without additives was similar whereas that with SE was lower than that without additives. Syneresis of the gels with soy bean oil and SE was lower than that without additives. Rupture stress, rupture strain and rupture energy of the freshly prepared gel with 2∼4% soy bean oil were increased, but there were no differences in rupture properties between the gel with soy bean oil and that without additives. Rupture stress, rupture stain and rupture energy of all the gels with SE were decreased. Addition of soy bean oil to the gel did not change the texture profile of the gel, whereas hardness, springiness and chewiness of the gel with SE were decreased. In sensory evaluation, the acceptability of freshly prepared gel with soy bean oil was similar to that without additives, whereas that of the gel with 2% soy bean oil stored for 24 hours was higher than that without additives. The acceptability of the gel with SE was decreased significantly.

• 한국식품과학회지
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• 제20권4호
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• pp.594-599
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• 1988

냉동 저장온도에서 비동결 상태로 액란을 저장할 수 있는 방법을 연구하기 위하여 cryoprotectants를 첨가하거나 papain으로 처리하여 $-15^{\circ}C$에서 저장하면서 품질변화를 조사한 결과는 다음과 같다. Cryoprotectants로는 제품의 향미를 고려하여 fructose와 glucose를 45 : 55로 혼합하여 사용하는 것이 좋고, whole egg나 난황을 $-15^{\circ}C$에서 비동결 상태로 저장하는데 필요한 cryoprotectants의 농도는 각각 70.3%와 45.2%이었다. 그리고 액란에 cryoprotectants를 첨가하여 저장하면 gel화를 효과적으로 방지할수 있었으며, gel화가 발생한 액란에서는 consistency의 증가, 단백질 침전도의 증가 및 미세구조의 파괴를 볼수 있었다. 액란에 0.15%.papain을 처리한 후 냉동온도에서 저장하면 액란의 gel화를 상당히 방지할 수 있었다.

• 한국식품영양과학회지
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• 제41권8호
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• pp.1168-1175
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• 2012

물결합능력은 북한산이 중국산과 국내산에 비해 높은 것으로 나타났으며 3개 시료간의 원산지별 유의적 차이가 있었다(p<0.05). X-선 회절도의 강도 및 피크의 위치나 모양은 거의 비슷하게 관찰되었으나 원산지별 뚜렷한 차이는 보이지 않았다. 장방출주사전자현미경으로 관찰한 조전분은 중국산과 북한산에서 일부 호화가 관찰되어 원산지별 뚜렷한 차이를 보였으나 겔전분은 원산지별 차이를 보이질 않았다. 겔의 이수율에서는 국내산과 중국산의 경우 10일차 저장기간 중 2, 3일차에서 북한산은 3, 4일차에서 가장 높은 이수율을 보였다. 3개 시료 간 저장 1, 2, 3일차에서는 유의적 차이를 나타내었으나(p<0.05), 4일차부터 10일차까지는 유의적 차이가 없었다. 시차주사열량계에 의한 호화특성피크에서는 저장 1일차 시료에서 국내산이 $55.28^{\circ}C$로 중국산의 $54.45^{\circ}C$와 북한산의 $54.12^{\circ}C$보다 높았다. 저장일수가 지날수록 점차 감소하였으며 호화개시온도 및 최대호화온도에서 비슷한 경향을 보였다. 호화엔탈피값(${\Delta}H$)은 시료의 저장일수에 따라 증가하였으며, 국내산 북한산 중국산으로 높았다. 물성의 특성치를 나타내는 조직감의 경도에서는 북한산이 국내산, 중국산보다 높은 값을 보였다. 저장일수별 1, 3, 5, 7일차에서 3개 시료간의 원산지별 유의적 차이가 있었다(p<0.05). 도토리묵의 외관적 품질을 결정하는 표면의 색도 변화는 L값, a값에서 북한산, 중국산, 국내산으로 높았으며, 저장일수 1, 3, 5, 7, 9일차에서 시료간의 유의적 차이를 나타내었다(p<0.05). b값은 국내산이 가장 높았으며 그 다음 북한산, 중국산으로 높았다. b값에서도 시료간의 유의적 차이가 있었다(p<0.05). 관능검사 전체항목에서는 3개 시료간의 유의성은 없는 것으로 나타났다.