• Journal of Conservation Science
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• v.29 no.1
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• pp.25-33
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• 2013

This study aims to investigate the film performance by physical properties of glue and gelatin in traditional paint(Dancheong). To do this, homemade, commercial glue and gelatin was selected and evaluated water reaction and weatherproof. The result, the highest gel strength, gelatin was better than acrylic acid ester resin, when compared with hygroscopic property and adhesive property. And that was better than in any others, when compared with water-proofing.

• Applied Biological Chemistry
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• v.39 no.5
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• pp.361-367
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• 1996

As a part of investigation for quality improvement of surimi gel from fish with a red muscle by addition of emulsion curd, we investigated the processing conditions of emulsion curd contained succinylated gelatin from conger eel skin as an emulsifier and emulsion curd-added surimi gel. Activity and stability of emulsion curd on standing at room temperature, chilled temperature and vibration were remarkably improved by the addition of 15 tunes of soybean oil and 5 times of water to succinylated gelatin from conger eel skin. The proximate composition of the emulsion curd was moisture 18%, protein 5%, lipid 76% and ash 0.5% and its appearance was white. Peroxide value and fatty acid composition of emulsion curd contained succinylated gelatin as an emulsifier were similar to these of soybean oil. By the addition of 6% of emulsion curd to mackerel surimi, gel strength, appearance and texture of the resulting surimi gel were improved, while its peroxide value and brown pigment revealed minor change. From the results of volatile basic nitrogen, viable cell counts and histamine content, the emulsion curd-added mackerel surimi gel can be safe In the sense of food sanitation.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• v.35 no.1
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• pp.7-12
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• 2009

Purpose: Gelatin-hydroxyapatite nanocomposite is similar to inorganic nanostructure of bone. To make a scaffold with osteoinductivity, bone marrow derived stem cells from rabbit femur were impinged into the nanocomposite. This vitro study was to test osteogenic differentiation of the stem cells in the nanocomposite, which was made by authors. Material & Methods: Gel-HA nanocomposite with 10g of HA, 3 g of Gel has been made by co-precipitation process. Bone marrow was obtained from femur of New Zealand White rabbits and osteogenic differentiation was induced by culturing of the BMSCs in an osteogenic medium. The BMSCs were seeded into the Gel-HA nanocomposite scaffold using a stirring seeding method. The scaffolds with the cells were examined by scanning electron microscopy (SEM), colorimetry assay, biochemical assay with alkaline phosphatase (ALP) diagnostic kit, osteocalcin ELISA kit. Results: Gel-HA nanocomposite scaffolds were fabricated with relatively homogenous microscale pores ($20-40{\mu}m$). The BMSCs were obtained from bone marrow of rabbit femurs and confirmed with flow cytometry, Alizarin red staining. Attachment and proliferation of BMSCs in Gel-HA nanocomposite scaffold could be identified by SEM, ALP activity and osteocalcin content of BMSCs. Conclusion: The Gel-HA nanocomposite scaffold with micropores could be fabricated and could support BMSCs seeding, osteogenic differentiation.

• Food Science of Animal Resources
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• v.33 no.2
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• pp.162-169
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• 2013

We determined the optimum pretreatment conditions such as pH and time for swelling duck feet and investigated the effects of the extracting method, such as water bath (WB), pressure cooker (PC), and microwave oven (MO), on quality characteristics of the duck feet gelatin for improving utilization of duck feet as a novel source of gelatin. The soaking solution of pH 1 among pH 1-14 with unit intervals was selected due to the highest yield. The quality characteristics of the gelatin tested were color, pH, gel strength, viscosity, and melting point. For the extracted gelatin with different methods, the CIE $L^*$, $a^*$ and $b^*$ values were in the following order: MO>PC>WB (p<0.05), WB>PC>MO (p<0.05) and PC>MO>WB (p<0.05), respectively. The gelatin extracted using WB showed the highest pH and that extracted using MO showed the lowest pH (p<0.05). The gel strength, viscosity, and melting point were the highest for MO (p<0.05). The gel strength and melting point were the lowest for PC (p<0.05). No significant difference was found in viscosity between the gelatins extracted using WB and PC (p>0.05). The quality characteristic of duck feet gelatin was affected by extracting methods, and MO extraction can be one of the effective methods for duck feet gelatin.

• Food Science of Animal Resources
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• v.34 no.4
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• pp.415-422
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• 2014

Duck feet gelatin (DFG) gel was added as a fat replacer to low-fat frankfurters and the effect of DFG on physicochemical, textural, and sensory characteristics of low-fat frankfurters was evaluated. DFG gel was prepared with a 20% duck feet gelatin concentration (w/w). Adding DFG decreased lightness and increased yellowness of the low-fat frankfurters (p<0.05). However, DFG did not affect redness of low-fat frankfurters (p>0.05). The statistical results indicated that adding DFG improved cooking yield of low-fat frankfurters (p<0.05). In addition, replacing pork back fat with DFG resulted in increased moisture content, protein content, and ash content of low-fat frankfurters, and the low-fat frankfurter formulated with 5% pork back fat and 15% DFG gel had the highest moisture content and lowest fat content (p<0.05). Adding of DFG increased all textural parameters including hardness, springiness, cohesiveness, chewiness, and gumminess of low-fat frankfurters (p<0.05). In terms of sensory properties, the low-fat frankfurter formulated with 5% pork back fat and 15% DFG gel showed similar satisfaction scores for the flavor, tenderness, juiciness, and overall acceptance when compared to the regular frankfurters (20% back fat). Therefore, our results suggest that DFG could be an effective novel source, as a fat replacer, for manufacturing of low-fat frankfurters.

• Biomaterials and Biomechanics in Bioengineering
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• v.4 no.1
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• pp.1-8
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• 2019

The aim of this study was to investigate the effect of total polymer concentration on the chemical structure, morphology of pores, porosity, swelling ratio, degradation of gelatin-poly (vinyl alcohol) (Gel-PVA) cryogel scaffolds. Porous cryogels were prepared with cryogelation technique by using glutaraldehyde as a crosslinker. Functional group composition of cryogels after crosslinking was investigated by Fourier Transform Infrared (FTIR). The morphology of cryogels was characterized via scanning electron microscopy (SEM) and porosity analysis. All of the cryogels had a porous structure with an average pore size between $45.58{\pm}14.28$ and $50.14{\pm}4.26{\mu}m$. The cryogels were biodegradable and started to degrade in 14 days. As the polymer concentration increased the swelling ratio, the porosity and the degradation rate decreased. Spongy and mechanically stable Gel-PVA cryogels, with tunable properties, can be potential candidates as scaffolds for tissue engineering applications.

• Proceedings of the Materials Research Society of Korea Conference
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• 2010.05a
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• pp.40.2-40.2
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• 2010

In this study, oxidized alginate/gelatin/biphase calcium phosphate (BCP)- based hydrogel composites were fabricated. Alginate sodium was oxidized by periodate. The oxidized product was confirmed by using $^1H$ and $^{13}C$ NMR spectra. The number average molecular weight ($M_n$), the average molecular weight ($M_w$) of the oxidized alginate were determined by Gel Permeation Chromatography (GPC). The hydrogel was formed from the oxidized alginate and gelatin solution via Schift-base reaction. The hydrogel showed a highly porosity by a Scanning Electron Microscope (SEM) and Mercury Intrusion Porosimetry (MIP). Crosslinked density of the gel matrix were assessd by trinitrobenzene sulfonic acid (TNBS) assay that shows a high effect on swelling ratio. Increment of the crosslinked desity resulted in enhancing compressive strength of the hydrogel composite. The cytotoxity of hydrogel was assessed with osteoblast MG-63. The hydrogel composites show a high compatibility. The obtained results showed a potential application for bone regeneration in future.

• Journal of fish pathology
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• v.10 no.1
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• pp.31-38
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• 1997

Aeromonas hydrophila isolated from the intestine of carp produced several kinds of proteases into the medium. Inhibitor assay with the culture supernatant of A. hydrophila showed that there were major metalloproteases and minor serine proteases. Gelatin SDS-PAGE showed two proteolytic bands. One broad protease band was inhibited by metalloprotease specific inhibitor, EDTA, indicating a metalloprotease. The other was inhibited by serine protease specific inhibitor, PMSF, suggesting a serine protease. The proteolytic activities of both extracellular proteases remained on Gelatin SDS-PAGE after heating at $70^{\circ}C$ for 30 min. However, the major metalloprotease was separated into two proteolytic bands on Gelatin PAGE by gel filtration chromatography on Sephadex G-75.

• Korean journal of food and cookery science
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• v.7 no.2
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• pp.19-23
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• 1991

This study was conducted to compare the characteristics of reference starch gel and 5 additives-adding corn starch gels (agar, CMC, pectin, casein, gelatin). The sensory evaluation, textural analysis by Instron Universal Testing Machine were carried out The results were as follows: 1. In sensory evaluation. \circled1 The hardness of agar was significantly higher than that of control and the hardness of pectin was significantly lower than that of control. \circled2 The adhesiveness of CMC and pectin was significantly higher than that of control, and the adhesiveness of agar was significantly lower than that of control. \circled3 In acceptability, CMC and pectin were significantly higher than control and the other samples were not significantly different from control. 2. In textural analysis by Instron. \circled1 The hardness of agar was significantly higher than that of control and the hardness of the other samples was significantly lower than that of control. \circled2 The cohesiveness of agar and casein was significantly higher than that of control and the cohesiveness of gelatin was significantly lower than that of control. 3. In sensory evaluation or instrumental analysis by Instron. It was thought that the best sample-classifying characteristic was hardness.

• Korean Journal of Food Science and Technology
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• v.19 no.2
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• pp.102-106
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• 1987

In order to examine the appropriateness of types of pigskin as a raw material for gelatin production, comparison was made on the quality of gelatins made from raw and scalded pigskins. Raw and scalded pigskins were acidified in 1.7% HCl solution for 15-18 hr and then washed by tap water for 10 hr. After washing, pigskins were extracted at $60^{\circ}C$, $70^{\circ}C$ and $80^{\circ}C$ to produce gelatins. Gelatins from raw pigskins appeared to be better in gel strength than those from scalded ones at all extraction temperatures. Gelatin yield was higher with raw than with scalded pigskins. With the increase of extraction temperature, the decrease in gel strength and viscosity was resulted in. More colored gelatins were produced with increasing extraction temperature in both raw materials. Electrophoretic pattern of gelatins showed that higher molecular weight fractions decreased with the increase of extraction temperature and pigskin gelatin had more complicated molecular composition than that of type B gelatin (alkali-treated gelatin).