• 한국식생활문화학회지
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• 제33권5호
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• pp.458-463
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• 2018

This study was conducted to investigate the quality characteristics of peach jelly following the addition of various gelling agents (locust bean gum, carrageenan, xanthan gum). The various gelling agents were added to peach jelly at five levels (1.0, 1.5, 2.0, 2.5 and 3.0%), after which their effects on physicochemical properties, textural properties and sensory qualities were investigated. The total titratable acidity (TTA) of peach jelly was decreased with increases in gelling agent. Additionally, the sweetness and pH of peach jelly increased significantly as the amount of various gelling agents increased. Moreover, the lightness (L-value), redness (a-value) and yellowness (b-value) of peach jelly was decreased as the amount of gelling agent. Furthermore, the hardness, gumminess and chewiness of the peach jelly increased as the amount of gelling agent increased. Finally, the overall acceptance was higher for jelly containing 2.0% added gelling agent than for other samples. Based on the results of this study, it is recommended that mixed gelling agents be added to peach jelly at 2.0%.

• KSBB Journal
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• 제22권4호
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• pp.185-190
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• 2007

Productivity of secreted recombinant protein depends largely on its stability in the extracellular environment with protease. Most hGM-CSF produced by transgenic tobacco cell cultures and secreted to the medium was confirmed to be rapidly degraded by protease in medium. To increase the productivity, therefore, various protein stabilizers such as gelling agents such as carrageenan and alginate, polymers, polyols, and amino acids have been tested. The stability of hGM-CSF in spent medium without cells was improved by the presence of gelling agents. However, the reason for the enhanced production by the addition of gelling agents may be due to the increased expression level and permeability rather than stability. The addition of DMSO inhibited the cell growth, but improved specific yield. The others were not effective for stability as well as hGM-CSF production.

• Journal of Electrochemical Science and Technology
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• 제9권4호
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• pp.339-344
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• 2018

The gelling agent used in Zn-air cells plays a role in improving battery life. It prevents the evaporation of water and diffusion of $Zn^{2+}$ ions away from the current collector. Additional functionality was incorporated by replacing some of the gelling agents with new materials. Alcohols with moderate viscosity, namely maltose, sucrose, poly ethylene glycol 600, and 2-hydroxyethyl cellulose, were used to replace some gelling agents in this work. Among these alcohols, poly ethylene glycol 600 and 2-hydroxyethyl cellulose improved the cycle life of full cells. This improved cycle life was attributed to the inhibition of water electrolysis and the improved cycle life of the anode.

• 한국식품조리과학회지
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• 제19권6호
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• pp.772-776
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• 2003

This study was performed to determine the quality characteristics of lemon pyun with various kinds of getting agents: agar, gelatin, sweet Potato starch, corn starch and Potato starch. Lemon Pyun was made with lemon juice(21.4％), gelling agent(6.7％), water(53.3％), sugar(13.3％) and honey(5.3％). The quality characteristics of the sample were estimated in terms of pH, color difference, texture profile analysis and sensory evaluation. (Ed- as this is an abstract this introductional clause is unnecessary) The PH of lemon pyun showed no significant difference among the different gelling agents. Lightness was significantly(p＜0.05) lowered in the agar and gelatin groups, a value was significantly(p＜0.05) lowered in the sweet potato starch and potato starch groups, and b value was significantly(p＜0.05) lowered in the sweet potato starch group. In texture profile analysis, chewiness, gumminess and hardness were significantly(p＜0.05) increased in the sweet potato starch group. According to sensory evaluation, elasticity and hardness of the sweet potato starch and cornstarch groups were stronger(p＜0.05) than of other gelling agent groups. Lemon pyun containing sweet potato starch was most preferable in terms of Vitamin C provision.

• 한국지역사회생활과학회지
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• 제16권2호
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• pp.17-26
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• 2005

This study was conducted to investigate the usefulness of a hot water extract of licorice root as a source for production of healthy food. The electron donating capacity of the hot water extract of licorice root was very strong. This activity decreased by $6.9\%$ after keeping it in 5 days of cold storage, but it was not significantly different. Ten types of licorice jellies were prepared, using agar, agar-pectin, agar-cellulose, 2 different proportions of agar-pectin-cellulose as a gelling agent, and 2 levels of sugar. Among the 5 jellies containing $10\%$ sugar, the elasticity and overall acceptance of the agar jelly obtained the highest sensory score, but the color and flavor were not affected by the type of gelling agents. As the sugar concentration increased to $15\%$, the elasticity of the agar jelly was also evaluated as being the best one among the 5 jellies, but the overall acceptance was not significantly different from the others.

• 한국식생활문화학회지
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• 제8권3호
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• pp.289-293
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• 1993

This study was done to evaluate the effects of various gelling agents on textural properties of omija pyon. As a gelling agent, mungbean starch had been used in traditional omija pyon. In this experiment, gelatin and pectin were also tried for better texture. The results of this study were as follows; 1) One percent pectin addition showed desirable textural properties in both starch and gelatin jelly. 2) No significant effect on rheological values was found according to various sugar concentration(10, 15, 20%). 3) There was a saving effect of sugar concentration when adding 1% pectin to starch jelly, comparing textual properties as sensory scores.

• 문화기술의 융합
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• 제4권4호
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• pp.167-171
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• 2018

알스트로메리아는 경제적으로 중요한 절화 작물 중 하나이다. 그러나 낮은 증식률과 번식기간이 길고 바이러스 질병 감염이 높기 때문에 대량증식이 어렵다고 알려져 있다. 따라서 기내 조직배양을 이용한 대량증식 시스템 쳬계 확립이 필요하다. 본 연구에서는 BA와 NAA 그리고 여러 가지 배지 고형제를 이용하여 알스트로메리아 최적의 생장 효율을 찾기 위하여 실험을 진행하였다. 먼저 BA 1.0 mg/L 와 NAA 0.1 mg/L를 첨가한 배지에서 무처리구에 비하여 신초 및 뿌리의 개수가 약 1.5배 증가하였고 비대한 신초와 뿌리를 나타내었다. 여러 가지 배지 고형제들 중 gelrite 0.25%를 첨가한 배지에서 타 처리구에 비해 최대 50% 향상된 길이를 나타내었고, 근경 개수 및 생체중 증가량에 있어서도 가장 높은 효율을 나타내었다. 본 연구결과를 토대로 알스트로메리아 신품종 개발 및 대량증식 시스템 체계 확립에 도움을 줄 것으로 기대된다.

• Archives of Pharmacal Research
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• 제29권12호
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• pp.1171-1178
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• 2006

This study examined the effects of flavors, which are usually added to improve the appeal of pharmaceutical agents, on the viscosity and gelling point of 18% (w/w) aqueous poloxamer 407 solutions. Monoterpenes, esters, alcohols, aldehyde ketones and lactone type flavors were examined. The concentrations of flavor ranged from 0.1 to 1.0%(w/w). After adding a flavor to the aqueous poloxamer 407 solution, the viscosity of the solution was measured using a Brookfield viscometer, and the gelling point was determined from the viscosity vs. temperature plot. The gelling point of the aqueous poloxamer 407 solution decreased with increasing concentration of flavors except for coumarin, vanillin and ethylvanillin. Thermal analysis with DSC showed an interaction between the flavors and poloxamer 407. These results suggest that the flavors bind to the hydrophilic end chains of poloxamer 407, which increases the viscosity, causing gelation at lower temperatures.

• 생약학회지
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• 제27권4호
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• pp.359-365
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• 1996

In order to product the saikosaponin which is one of the secondary product from Bupleurum falcatum efficiently through the tissue culture, several levels of agar and gellan gum as the gelling agent, 2,4-D as the growth regulator, and L-phenylalanine as the precursor were used with single or combination treatment on MS basal medium. Gellan gum was more effective than agar as the gelling agent in fresh and dry weight increase of callus induced from Bupleurum falcatum leaf segment. Gellan gum medium supplemented with L-phenylalanine produced 1.6 times of fresh weight more than that of agar. The fresh weight was remarkably high in gellan gum when the calli was treated with the combination of 2,4-D and L-phenylalanine similar to the single treatment of 2,4-D or L-phenylalanine. However, the saikosaponin content in callus was high in gellan gum with the single treatment of L-phenylalanine. Especially, the saikosaponin content in gellan gum supplemented with 1.0mg/L L-phenylalanine was 2 times(2.4 mg/g) higher than that in agar medium supplemented with 0.1 mg/L 2,4-D(0.9 mg/g).

• 한국식품조리과학회지
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• 제33권1호
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• pp.87-93
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• 2017

Purpose: Rice starch is known not to be suitable to Mook. Its gel is not hard and elastic enough and too sticky. This study investigated the effects of agar, carrageenan, and gelatin addition on low amylose rice flour paste and gel properties for making Mook. Methods: Angemi, low amylose rice, and Goamibyeo, intermediate amylose rice, were dry milled. The properties of Mook were determined by texture profile analysis (TPA), cold storage stability, and sensory acceptance. Results: Addition of agar and carrageenan increased cold paste viscosity, whereas addition of gelatin decreased cold paste viscosity while improving breakdown and setback viscosity. When 30% of gelling agents such as agar, carrageenan, and gelatin were added to low amylose rice, Angemi, Mook-like gels were formed. The hardness, adhesiveness, and springiness of gelling reagent-added Angemi Mook increased, whereas cohesiveness decreased, and fracturability was not observed. The addition of gelling agent decreased lightness and increased yellowness. Angemi Mook added with gelatin showed the best freeze-thaw stability while addition of agar and carrageenan increased syneresis. The carrageenan-added Angemi Mook was equal to Goamibyeo 100% Mook in all sensory acceptance properties without significant difference. Conclusion: Above results suggest that addition of carrageenan and gelatin to low amylose rice can be used to produce Mook with improved physical properties.