• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.604-609
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• 2000

This study was carried out to investigate the possibilities of adopting xanthangum, guargum and ${\kappa}-carrageenan$ as cryprotectant by examining the rheological and structural properties of dough. Results of farinography showed that water absorption, development time and mechanical tolerance index in dough with the gums increased more than those of the control. It was also found that resistance in dough with the gums increased greatly, but extensibilities were similar to that of the control, resulting in increasing R/E values in the dough with the gums through extensograph. According to amylogram, gelatinization temperature of dough was $59.5^{circ}C$ and those of the dough with the gums were $58^{circ}C$. Even though maximum viscosity of the dough was 550 B.U in the control, those were 690 B.U, 780 B.U and 760 B.U in the dough with xanthangum, guargum, and ${\kappa}-carrageenan$, respectively. The control deeply increased the pH during frozen storage but the addition of ${\kappa}-carrageenan$ and xanthangum increased the pH slightly. The dough with the gums had more stable spaces than control in the microstructure through SEM.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.38 no.1 s.113
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• pp.45-53
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• 2006

This study was carried out to produce high functional and biodegradable coating agents for pulp mold by evaluating various kinds of biodegradable polymers. Five kinds of biodegradable polymers were used. In addition, the mixture of the carboxymethylated starch and biodegradable polymers(${\kappa}$-carrageenan, chitosan) were used for mixed coating agents. Physical properties of coated paperboards were evaluated. Conclusions obtained were as follows. 4% ${\kappa}$-carrageenan and 5% chitosan showed higher water and oil resistance. 10% sodium alginate, 4% corn zein and 15% polycaprolactone showed high water resistance while no improvement was found on oil resistance. The optimum mixture ratios for the mixed coating agents were 90:10(carboxymethylated starch : ${\kappa}$-carrageenan) and 50:50(carboxymethylated starch : chitosan). Since these mixed coating agents have excellent biodegradability with higher water and oil resistance, these can be used for the environmental-friendly coating agents.

• Polymer(Korea)
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• v.35 no.1
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• pp.13-16
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• 2011

In this study, the hydrogels composed of polyvinylpyrrolidone (PVP), ${\kappa}$-carrageenan (${\kappa}C$), and 1,2-hexanediol (HD) were prepared by ${\gamma}$-ray irradiation. The radiation dose was 25 kGy and the concentration of ${\kappa}C$ was 3 wt%. The physical properties of the hydrogels were investigated as a function of the concentrations of PVP and HD. The gel content and the tensile strength increased with increasing PVP concentration due to the crosslinking between the pyrrolidone molecules and decreased with increasing HD concentration. The degree of swelling was inversely proportional to the gel content because the highly crosslinked hydrogels had a tighter structure, hence reducing their water absorption. The antibacterial tests indicated that the hydrogels containing HD had antibacterial activity.

• Nutrition Research and Practice
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• v.8 no.3
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• pp.267-271
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• 2014

BACKGROUND/OBJECTIVES: Overproduction of nitric oxide (NO) by the inducible nitric oxide synthase (iNOS) enzyme can cause inflammation. Cyclooxygenase-2 (COX-2) is also involved in the inflammatory response through regulation of nuclear factor-kappa B $NF-{\kappa}B$(). Areca catechu is one of the known fruit plants of the Palmaceae family. It has been used for a long time as a source of herbal medicine in Indonesia. In this study, we explored the effect of Indonesian Areca catechu leaf ethanol extract (ACE) in lipopolysaccharide (LPS)-induced inflammation and carrageenan-induced paw edema models. Recently, this natural extract has been in the spotlight because of its efficacy and limited or no toxic side effects. However, the mechanism underlying its anti-inflammatory effect remains to be elucidated. MATERIALS/METHODS: We measured NO production by using the Griess reagent, and determined the expression levels of inflammation-related proteins, such as iNOS, COX2, and $NF-{\kappa}B$, by western blot. To confirm the effect of ACE in vivo, we used the carrageenan-induced paw edema model. RESULTS: Compared to untreated cells, LPS-stimulated RAW 264.7 cells treated with ACE showed reduced NO generation and reduced iNOS and COX-2 expression. We found that the acute inflammatory response was significantly reduced by ACE in the carrageenan-induced paw edema model. CONCLUSION: Taken together, these results suggest that ACE can inhibit inflammation and modulate NO generation via downregulation of iNOS levels and $NF-{\kappa}B$ signaling in vitro and in vivo. ACE may have a potential medical benefit as an anti-inflammation agent.

• Korean Journal of Food Science and Technology
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• v.40 no.1
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• pp.118-121
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• 2008

Guar gum, ${\kappa}$-carrageenan, alginic acid and chitosan were applied to pork as a model system, and evaluated as a substitute for inorganic polyphosphate, which is one of the essential additives in conventional meat processing. The tested materials did not alter the fat content or pH of the pork meat; however, they did affect water holding capacity and cooking loss significantly. The pork with added guar gum and ${\kappa}$-carrageenan exhibited lower cooking loss than the pork with added polyphosphate. Also, theses materials showed no negative coloring effect within the pork meat blends, which suggest the possibility for their application in final products. In addition, the pork processed with guar gum showed a similar emulsion stability to that with polyphosphate. Overall, guar gum and ${\kappa}$-carrageenan were confirmed as possible substitutes for inorganic polyphosphate.

• Journal of the Korean Society of Food Culture
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• v.22 no.4
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• pp.475-481
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• 2007

This study was carried out to determine the quality characteristics of Jeju mandarin orange jelly with various gelling agent such as agar, ${\kappa}-carrageenan$ and gellan gum for the aged. The concentration of agar was 0.4-0.6% and that of ${\kappa}-carrageenan$ and gellan gum was 0.2-0.4%. The color value, gelling temperature, melting temperature, break down rate, textural properties and sensory acceptance test of Jeju mandarin orange jelly with various gelling agent were measured. Average age of the subjects for acceptance test was 78.23. Redness and yellowness of Jeju mandarin orange jelly with agar was lower than that with ${\kappa}-carrageenan$. The gelling and melting temperature of Jeju mandarin orange jelly with agar was lowest among the jellies. Break down rate of Jeju mandarin orange jelly with agar was highest among the jellies. Above results showed that the stability of Jeju mandarin orange jelly with agar was inferior than that with ${\kappa}-carrageenan$ and gellan gum. Hardness, adhesiveness and springiness of Jeju mandarin orange jelly with agar was lowest among the jellies and sensory acceptance of Jeju mandarin orange jelly with gellan gum was highest among them. Thus, gellan gum was appropriate gelling agent for the Jeju mandarin orange jelly with regard to the acceptability and the depression of sour taste in Jeju mandarin orange jelly could improve the acceptability for the aged.

• 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.

• 한국생물공학회:학술대회논문집
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• 2000.11a
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• pp.567-570
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• 2000

The condition of immobilization of the partially purified levan fructotransferase and the properties of the immobilized enzyme was investigated. Levan fructotransferase was immobilized on ${\kappa}\;-carrageenan$ beads by entrapment method. The optimal ${\kappa}\;-carrageenan$ concentration was obtained 2%(w/v) (or the matrix. At that time, immobilized enzymes(0.81 units) have relative low activity compare with soluble enzyme(7.7 units). To immobilized and soluble enzyme, optimal activity temperature and pH were measured $55^{\circ}C$, 6.0 in sodium phosphate buffer 20mM solution. If crosslinking agent was added, proper concentration was 0.5%(v/v). At $37^{\circ}C$, immobilized and soluble enzyme converted levan to oligofructose and DFA IV, and the conversion ratio was 32% and 61% at 60 hr.

• Journal of Radiation Industry
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• v.5 no.2
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• pp.113-118
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• 2011

Hydrogels from a mixture of poly(N-vinylpyrrolidone) (PVP), ${\kappa}$-carrageenan and microorganism fermentation celluose were prepared by $^{60}Co$ gamma-ray irradiation. PVP and ${\kappa}$-carrageenan were mixed with the different ratios. Microorganism fermentation celluose were added to the mixture of PVP and ${\kappa}$-carrageenan to evaluate the effect of microorganism fermentation celluose on the gel strength. The gel strength of the hydrogel was evaluated for application of a wound dressing. The results showed that gelation and gel strength were increased with increasing the content of the microorganism fermentation celluose.

• Macromolecular Research
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• v.13 no.6
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• pp.483-490
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• 2005

A novel, polysaccharide-based, superabsorbent hydrogel was synthesized through crosslinking graft copolymerization of methacrylic acid (MAA) onto kappa-carrageenan ($_{k}C$), using ammonium persulfate (APS) as a free radical initiator in the presence of methylenebisacrylamide (MBA) as a crosslinker. A proposed mechanism for $_{k}C$­g-polymethacrylic acid ($_{k}C$-g-PMAA) formation was suggested and the hydrogel structure was confirmed using FTIR spectroscopy. The effect of grafting variables, including MBA, MAA, and APS concentration, was systematically optimized to achieve a hydrogel with the maximum possible swelling capacity. The swelling kinetics in distilled water and various salt solutions were preliminarily investigated. Absorbency in aqueous salt solutions of lithium chloride, sodium chloride, potassium chloride, calcium chloride, and aluminum chloride indicated that the swelling capacity decreased with increased ionic strength of the swelling medium. This behavior can be attributed to the charge screening effect for monovalent cations, as well as ionic crosslinking for multivalent cations. The swelling of super absorbing hydrogels was measured in solutions with pH ranging from 1 to 13. In addition, the pH reversibility and on-off switching behavior, at pH levels of 3.0 and 8.0, give the synthesized hydrogels great potential as an excellent candidate for the controlled delivery of bioactive agents.