• Korean Journal of Food Science and Technology
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• v.40 no.1
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• pp.42-46
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• 2008

The physical properties of ${\kappa}/{\lamda}$- and ${\kappa}/{\iota}$-carrageenan films, mixed with ${\lamda}$- or ${\iota}$-carrageenan (${\kappa}:{\lamda}$ or ${\kappa}:{\iota}$ = 2:1, 1.5:1.5, 1.2:1.8) and with polyethylene glycol, were compared to those of ${\kappa}$-, ${\lamda}$-, or ${\iota}$-carrageenan films. The tensile strengths of the ${\kappa}/{\lamda}$- and ${\kappa}/{\iota}$-carrageenan films decreased with increasing mixing ratios of ${\kappa}/{\lamda}$- or ${\kappa}/{\iota}$-carrageenan, respectively, and were lower than those of the ${\lamda}$- and ${\iota}$-carrageenan films. The elongations and water vapor permeabilities of the ${\kappa}/{\lamda}$- and ${\kappa}/{\iota}$-carrageenan films increased with increasing mixing ratios of ${\lamda}$- and ${\iota}$-carrageenan, respectively, and were higher than those of the ${\lamda}$- or ${\iota}$-carrageenan films.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.5
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• pp.655-661
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• 2022

Iota carrageenan-containing surimi was refrigerated for 7 days to investigate the change in its properties. Physical properties, color differences, and sensory evaluation were tested for analysis after addition of 0-3 Wt% iota carrageenan. In unheated surimi, the 2% carrageenan- containing surimi had higher chromaticity and color difference compared to the surimi without added carrageenan. However, the surimi with 3% iota carrageenan showed enhanced yellowness, resulting in a modified color difference. Surimi containing iota carrageenan showed the same trend in color difference in heated surimi after storage for 7 days, particularly when carrageenan content was 2% or greater. The hardness, gumminess, and chewiness of the heated Iota carrageenan-containing surimi also increased after 7 days of storage. Compared to surimi without added carrageenan, the heated Iota carrageenan-containing surimi had higher hardness, gumminess, chewiness, and lower adhesiveness after storage. The overall preference for surimi decreased, while the hardness increased, when carrageenan was added. Therefore, the addition of the iota carrageenan to stored surimi can significantly enhance its hardness.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.672-676
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• 1993

Rheological properties of the aqueous solution of various polysaccarides and their effects as a stabilizer in fruit(peach) syrup and yogurt were investigated. Four kinds of modified starch(Sun Kolguard, Sun Registar, Mira Cleer 340 and Maps 449), three types of carrageenan(kappa, iota and lambda types) and pectin were used in this study. The 5% aqueous solution of each modified starch was gelatinized at $66^{\circ}C$. After gelatinization, Sun Kolguard showed the highest viscosity among those samples. The synergistic effect of carrageenan on 5% aqueous solution of Sun Kolguard was studied by changing the mixing ratio, and the result showed that the ratio 90:10(Sun Kolguard:carageenan) had the maximum synergistic effect and the effect of iota type carrageenan was higher than that of other types. The effect of Sun Kolguard as a stabilizer in fruit syrup were superior to other modified starches studied. The gelatinization temperature of the addition of iota carrageenan in starch added fruit syrup changed from $66^{\circ}C$ of 5% aqueous solution to $82^{\circ}C$. Furthermore, the viscosity after cooling of syrup which made iota carrageenan and starch added fruit syrup was more increased than simple starch added fruit syrup. The mixture of 90% Sun Kolguard and 10% iota carrageenan were estimated as the most appropriate stabilizer for manufacturing the fruit syrup and yogurt adding fruit syrup.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.1 no.1
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• pp.38-50
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• 1995

Tensile strength (TS) of ${\kappa}-carrageenan$ films without salt was 22-32 MPa and was the highest among ${\kappa},\;{\lambda}\;and\;{\iota}-carrageenan$ films. ${\kappa}-carrageenan$ films had high mechanical barrier properties as they are compared with TS of polyethylene films which are 13-28 MPa. TS of ${\iota}-carrageenan$ films without salt was 5-9 MPa and was the lowest among the films. Mechanical properties (TS and elongation) were affected by the concentration of plasticizers. Especially, elongation of ${\kappa}-carrageenan\;and\;{\iota}-carrageenan$ drastically increased as the concentration of plasticizer increased. Mechanical properties (TS and elongation) were greatly affected by various concentration and kind of salts. TS of Film-A (0.375 g plasticizer/g carrageenan) of ${\kappa}-carrageenan$ films which contains 0.1% (w/w) potassium chloride increased to 45 MPa which was the highest among the TS of biopolymer films which have been developed.

• YAKHAK HOEJI
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• v.44 no.6
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• pp.588-594
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• 2000

To investigate the effects of iota-carrageenan (CAR) and/or alum on the adjuvancity as well as the structural difference of oligosaccharide on the IgG2b in the adjuvant effect, C57BL/6 mice were immunized twice with fetuin as a model antigen. CAR alone showed no significant effect on induction of antibody except IgG1. In contrast, Alum-CAR (after mixing of antigen-Alum, CAR adjuvant was prepared) and CAR-Alum (after formulation of antigen-CAR, Alum adjuvant was prepared) enhanced production of antibody, especially, IgG2b. After separation of IgG2b, changes of glycosylation were investigated using enzymelinked lectin assay. High affinity of IgG2b to N-acetylneuraminic acid, galactose and mannose-specific lectin were induced by CAR-Alum adjuvant, however, the affinity of IgG2b induced by CAR-Alum to GlcNAc and GalNAc-specific lectin were much less than that induced by Alum-CAR.

• Journal of the Korean Society of Radiology
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• v.15 no.6
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• pp.899-909
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• 2021

In Musculoskeletal ultrasound examination, a linear transducer (12-5 MHz) with a contact surface length of 6 cm, which is commonly distributed in medical institutions, does not contact with bent fingers and wrist depressions only by using a conventional liquid ultrasound gel, which causes image loss. In order to solve this image loss, the use of commercially available Water gel pad is increasing. However, it is a disposable medical product. Repeated use is prohibited and expensive. In this study, in order to reduce the economic burden caused by the use of the commercialized Water gel Pad, we searched for water-soluble food thickener powder that can be easily purchased around our lives and manufactured Gel pads. Among them, kappa-Carrageenan Gel Pad, iota-Carrageenan Gel Pad, and Agar-Agar Gel Pad satisfied the evaluation criteria without artifacts in image evaluation using the N-365 Multipurpose Phantom. Also, the price to purchase the food thickener powder was about 38 times cheaper than the existing commercialized Water gel pad. As a result, if you use the food thickener powder such as kappa-Carrageenan, iota-Carrageenan and Agar-Agar to make solidified elastic Gel pad without a cover instead of the commercially available expensive disposable Water gel pad, the convenience and usefulness of use are improved. It is judged that the manufactured Gel pads can contribute well to the role of efficient ultrasound propagation medium.

• The Korean Journal of Food And Nutrition
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• v.11 no.1
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• pp.99-106
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• 1998

Two kinds of carrageenan were extracted from red seaweeds, Tichocarpus crinitus, collected in The Peter the Great Bay of Russia on August, 1996. One is KC1-insoluble carrageenan and another is KC1-soluble carrageenan. The yield of KC1-insoluble carrageenan was 17.15%, which is composed of 18.06% total sulfate, 5.61% protein, 3.51% K+, 0.49% Na+, 1.66% Ca2+, 54.26% galactose, 4.68% xylose, trace of mannose and glucose. The yield of KC1-soluble carrageenan was 3.52%, which is composed of 24.06% total sulfate, 5.2% protein, 5.32% K+, 0.16% Na+, 2.80% Ca2+, 33.54% galactose, 5.48% xylose, 4.32% mannose, trace of glucose. But rhamnose was not detected in both case. FT-IR spectrum showed that the KC1-insoluble carrageenan was kappa-type carrageenan and that KC1-soluble carrageenan was lambda, iota hybrid-type carrageenan. KC1-insoluble carrageenan was very weakly formation the gel compared with KC1-insoluble carrageenan from other red seaweeds. So we investigated viscosity. Both type carrageenan was stable in the temperature until 9$0^{\circ}C$, 1 hr. The viscosity of the solution of KC1-insoluble carrageenan was increased to about two folds by K+, but was not changed by Ca2+. The viscosity of the solution of KC1-soluble carrageenan was reduced by K+ and Ca2+. Both of them was stabilized in alkali but was reduced in comparison with acid conditions. In this study, both carrageenan was expected as thickening agent than gelling agent for food additives.

• Food Engineering Progress
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• v.21 no.1
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• pp.72-78
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• 2017

The objective of this study was to investigate the effects of combinations of tofu paste and non-starch polysaccharides (NSP) on the oil uptake reduction (OTR) of deep-fat fried cake doughnuts. OTR agents were tofu paste (from grinding tofu with deionized water, followed by passage through a 60 mesh sieve), and five neutral and nine anionic NSPs. A control doughnut (without tofu paste or NSP), tofu doughnut (with tofu paste) and NSP-tofu doughnut (with tofu paste and NSP) were prepared. The moisture and total lipid (TL) content, cross-section image, color characteristic, and specific volume were measured. The tofu and NSP-tofu doughnuts exhibited higher moisture and lower TL content than the control. OTR was 10.8% for the tofu doughnut, and between 13.2% and 41.2% for the NSP-tofu doughnut. The highest OTR (41.2%) was found in the NSP-tofu doughnut with a combination of tofu paste and sodium alginate (NaA). The specific volume of the NSP-tofu doughnuts with combinations of tofu paste with NaA (2.5 mL/g), locust bean gum (2.5 mL/g), and ${\kappa}$-carrageenan (2.4 mL/g) was very close to that of the control (2.6 mL/g). Considering the OTR and specific volume of doughnuts, the combination of tofu paste and NaA would be most effective in reducing the oil uptake of doughnuts during deep-fat frying.