• Journal of the Korean Society of Food Culture
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• v.29 no.1
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• pp.84-90
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• 2014

This study investigated the effects of ginkgo nut powder on the antioxidant activity and quality characteristics of mung bean starch gel. Mung bean starch gels were prepared with different amounts of ginkgo nut powder (0, 1, 3, 5, and 7%). The antioxidant activity of ginkgo nut powder and mung bean starch gel was estimated through measuring DPPH free radical scavenging activity and total phenolic acid content. For analyzing quality characteristics several factors were considered: syneresis, pH, color, texture profile analysis, and sensory evaluations. In the results, syneresis in the treated group was higher than the control group. The pH, b values, total phenolic acid content, and DPPH free radical scavenging activity of mung bean starch gels also significantly increased with increasing ginkgo nut powder. In contrast, the L values and a values of mung bean starch gels significantly decreased with increasing ginkgo nut powder. In the texture profile analysis, the mung bean starch gels with 5% and 7% ginkgo nut powder showed significantly lower degrees of hardness, chewiness, and gumminess. On the other hand, cohesiveness was highest in the mung bean starch gels with 5% and 7% ginkgo nut powder. The consumer acceptability score for the mung bean starch gel prepared with 5% and 7% ginkgo nut powder ranked significantly higher than the other groups in flavor and taste. Overall, these results suggest that ginkgo nut powder is a good ingredient for increasing the consumer acceptability and functionality of mung bean starch gel.

• Food Quality and Culture
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• v.3 no.2
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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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• v.28 no.2
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• pp.87-92
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• 1998

Kojic acid (KA) is an antimelanogenic agent which has been widely used in cosmetics to whiten the skin color. However, it has the drawbacks of the skin irritancy and the instability against the pH, temperature, and light. In order to overcome these problems, various topical gels and multiple emulsion creams which can control the release of active ingredient, KA, were formulated employing cream bases of mineral oil with caprylic capric triglyceride and hydrophilic polymers such as chitosan, carbopol. and pluronics. Using Franz diffusion cells mounted with a synthetic cellulose membrane (MWCO 12,000), drug release characteristics of the formulations were evaluated by the HPLC assay of KA concentration in the receptor compartment of pH 7.4 phosphate buffered saline solution. Drug release from chitosan-based gels (ChitoGel) obeyed to the first order kinetics with a rapid release especially in the initial period. However, pluronic-based gels (PluGel) and carbopol-based gels (CarboGel) revealed controlled release of drug to some extent, followed by the square root-time kinetics. Moreover, the release of KA was further controlled with the W/O/W multiple emulsion creams (MultiCream), showing the apparent zero order release kinetics by virtue of dynamic ratecontrolling membrane of the oil layer. The flux $(J,\;{\mu}g/cm^2/hr)$ of ChitoGel. CarboGel. PluGel. and MultiCream in the initial period of 6hr were 73.30, 28.67. 24.04 and 7.72, respectively. On the other hand, the skin irritancy score of ChitoGel and MultiCream were observed as 2.5 and 2.3 respectively, in the rabbit skin irritation test. Although there were insignificant differences at p<0.05 between those formulations, it was possible to conclude that the W/O/W multiple emulsion creams containing KA might be a good candidate for an antimelanogenic drug delivery system due to the controlled release of acidic drug molecules.

• Journal of the Korean Ceramic Society
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• v.32 no.12
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• pp.1357-1368
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• 1995

Nasigels of composition Na0.75Zr2PSi2O12 and Na3Zr2PSi2O12 have been synthesized by the sol-gel technique using metal alkoxide precursors. The monolithic dry gels of Na0.75Zr2PSi2O12 with no crack have been prepared by the control of the shrinkage rte, but gels of Na3Zr2PSi2O12 were impossible to prepare without cracking. The gels treated up to 80$0^{\circ}C$ led to the formtion of glass but the glasses were converted to the crystalline phases at above this temperature. Crystaline phases precipitated from the Na0.75Zr2PSi2O12 glass were NASICON-like phase, Na2Si2O5, and free Zirconia. Phase that precipitated from the Na3Zr2PSi2O12 was only rhombohedral NASICON. For Na0.75Zr2PSi2O12 gels, framework of PO4 tetrahedra and SiO4(PO4) tetrahedra formed at low temperature but changed to that of SiO4 and SiO4(PO4) tetrahedras as it were crystallized. In the case of Na3Zr2PSi2O12 gel, framework of isolated PO4 and SiO4 tetrahedras formed at low temperature but changed to SiO4(PO4) tetrahedra framework which usually formed in the NASICON crystal after crystallization at high temperature. The gels treated up to 80$0^{\circ}C$ contained the residual water. The ionic conduction was attributed to the motion of proton and Na+ ion at low (up to 150~20$0^{\circ}C$) and high temperatures, respectively. As the temperature of heat treatment increased, ionic conductivity gradaully increased with the extent of precipitation of crystalline phase.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.693-699
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• 1997

The effects of mugwort juice on the gel properties of corn starch (CS), mung bean starch (MS), and potato starch (PS) were investigated. Water holding capacities of three starches were increased with addition of the juice. Solubilities of CS and MS were also increased. Swelling power was increased in CS but decreased in MS. Viscoamylogram showed that 5% addition of the juice lowered the initial gelatinization temperatures of CS and MS, but raised the temperature of PS. While peak viscosities of CS and MS pastes were decreased a little, the viscosity of PS paste was decreased remarkably from 2,280 BU to 845 BU. Addition of mugwort juice did not affect significantly the hardness of starch gels during 7 days of storage at $25^{\circ}C\;and\;4^{\circ}C$. Degrees of gelatinization of the starch gels were affected by addition of the juice, especially in PS, during storage. Freeze-thaw stabilities of three gels were not changed by addition of the juice. The starch gels added with the mugwort juice had smooth surface visually because the crude fibrous materials of mugwort were removed during juice preparation.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.44 no.1
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• pp.23-29
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• 2018

In this study, sequential cross-linked collagen gels were successfully prepared with collagen, which is biomaterial, and acrylamide (AAm), which is a synthetic monomer. The elastic moduli (E) of cross-linked collagen gels were increased from 1.5 to 3.0 kPa by varying of AAm concentrations. In addition, human dermal fibroblasts were encapsulated into the porous pores introduced into the gels, and cell growth and behavior were investigated. Increasing E of the gels led to decreases in cell growth rate, while the cellular glycosaminoglycan (GAG) production level was elevated. Overall, the growth and cellular activity of skin cells were influenced by the extracellular matrix properties of the collagen gels. In conclusion, these results will be highly useful for designing reconstructive skins and various tissue engineering researches.

• Korean journal of food and cookery science
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• v.1 no.1
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• pp.53-56
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• 1985

The rheological models of acorn flour gels with different concentrations were investigated by stress relaxation test. The analysis of relaxation curves by successive residual method revealed that the rheological behavior of acorn flour gels could be expressed by the 7-element, generalized Maxwell model. The equilibrium modulus and modulus of elasticity increased by the increment of acorn flour concentration.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.567-572
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• 2002

The effects of adding mulberry leaves powder, yellow soybean powder(YSP), and mugwor powder(MP) for the preparation of mungbean starch gels(MSG) were studied. MSG with above additives were analysed for proximate composition. sensory evaluation, chromaticity, and rheometric properties. In the proximate composition test, the moisture content was the highest in the MSG with 0.5% MP, and the crude protein content war the highest in MSG with 1.0% YSP. In the sensory evaluation, MSG with various additives showed higher values than control. Whereas MSG with 0.5% additives showed a high value in hardness, control gels showed high values in the gumminess and brittleness in the measurement with a rheometer.

• Journal of the Korean Ceramic Society
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• v.29 no.5
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• pp.403-409
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• 1992

The titania membrane thickness coated on the porous alumina support by the sol-gel method was analyzed using the slipcasting model. The thickness of calcined membrane layers increased linearly from 1.3 to 3.8 ${\mu}{\textrm}{m}$ with the square root of the dipping time (4~40 min). Growth rates of the thickness of wet gels and calcined layers were well described quantitatively by the slipcasting model. Through the regression of experimental data using model equations, the permeability and the pressure drop across wet gels, and the thickness and their growth rate constants of wet gels and calcined layers could be determined. It was also known that the gellation concentration of the TiO2 sol used in this work and the porosity of wet gel layes were 25 mol/ι and 0.53, respectively.

• International Journal of Industrial Entomology and Biomaterials
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• v.27 no.1
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• pp.180-184
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• 2013

Recently, silk sericin has attracted the attention of researchers owing to its useful properties as a biomaterial including 1) good wound healing and cell activities, 2) fast gelation character, and 3) high water retention property. In the present study, silk sericin was prepared using different extraction times in hot water and the effect of extraction time on the rheological properties of sericin solutions and gels was examined. It was found that the production yield of sericin increased with extraction time. The shear viscosity of sericin solutions and gels decreased with increasing extraction time due to a decrease in sericin molecular weight. When the sericin solution transformed to a gel, the viscosity increased and the shear thinning behavior was more evident. In addition, the shear stress measurements indicated that the slip between the sericin samples and the measuring plate of the rheometer was increased by the gelation of sericin. The compression strength of sericin gel could be increased remarkably (by more than 100 fold) by preparation using the freezing and thawing method.