• Food Science of Animal Resources
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• v.32 no.3
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• pp.301-307
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• 2012

We investigated the effects of non-meat protein binders combined with glucono-${\delta}$-lactone (GdL) on the binding properties regarding restructured pork prepared by high-pressure treatment. Soy protein isolate (SPI), casein (CS), whey protein concentrate (WPC), and egg white (EW) were used as non-meat protein binders and compared with the control (no binder) and with the ${\kappa}$-carrageenan (KC) treatment. The compression and depression rates were 2.3 and 37 MPa/s, respectively, and pressurization was conducted at 200 MPa for 30 min at $4^{\circ}C$. After pressurization, the physical properties (pH, water-holding capacity, color, tensile strength, and microscopic structure) of the sample were evaluated. The combination of pressurization with acidification enabled cold-set meat binding, and the binding strength of restructured pork was enhanced by the addition of non-meat proteins. Among binders, SPI demonstrated the best efficiency in binding meat pieces. Therefore, the present study demonstrated that the combination of acidification and pressurization processes with the utilization of non-meat protein binders has a potential benefit in meat restructuring.

• Food Science and Biotechnology
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• v.17 no.4
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• pp.799-804
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• 2008

This study was performed to determine physicochemical and sensory quality of low-fat pork loaf containing silkworm powder and vegetable worm (Paecilomyces japonica). Total 2% of fat replacer (soy protein isolate:maltodextrin:$\kappa$-carrageenan:water=1:0.5:0.5:10, w/v) was added. The loaf was separated into CTL (control), T1 (0.2% silkworm powder), T2 (0.2% vegetable worm), T3 (0.4% silkworm powder), T4 (0.4% vegetable worm), T5 (0.1% silkworm powder+0.1% vegetable worm), and T6 (0.2% silkworm powder+0.2% vegetable worm). Pork loaf of T3 showed the highest pH value and cooking loss of pork loaves containing silkworm and vegetable worm was higher than control at day 5. 2-Thiobarbituric acid reactive substances of T2 and T5 showed significantly lower values than control and those additives may reduce lipid oxidation of meat. Overall acceptability was not adversely influenced by silkworm powder and vegetable worm at day 0 and 5. These results indicated that those silkworm powder and vegetable worm could be utilized for pork product industry.

• Structural Engineering and Mechanics
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• v.88 no.2
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• pp.179-188
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• 2023

The mechanical behaviours of biopolymer-treated soil depend on the formation of soil-biopolymer matrices. In this study, various biopolymers(e.g., xanthan gum (XG), locust bean gum (LBG), sodium alginate (SA), agar gum (AG), gellan gum (GE) and carrageenan kappa gum (KG) are selected to treat three types of natural soil at different concentrations (e.g., 1%, 2% and 3%) and curing time (e.g., 4-365 days), and reveal the reinforcement effect on natural soil by using unconfined compression tests. The results show that biopolymer-treated soil obtains the maximum unconfined compressive strength (UCS) at curing 14-28 days. Although the UCS of biopolymer-treated soil has a 20-30% reduction after curing 1-year compared to the maximum value, it is still significantly larger than untreated soil. In addition, the UCS increment ratio of biopolymer-treated soil decreases with the increase of biopolymer concentration, and there exists the optimum concentration of 1%, 2-3%, 2%, 1% and 2% for XG, SA, LBG, KG and AG, respectively. Meanwhile, the optimum initial moisture content can form uniformly biopolymer-soil matrices to obtain better reinforcement efficiency. Furthermore, the best performance in increasing soil strength is XG following SAand LBG, which are significantly better than AG, KG and GE.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1381-1387
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• 1998

Laminated films were prepared by casting corn-zein and fatty acid mixed solutions onto ${\kappa}-carrageenan$ films, and the effect of various fatty acids with different concentrations on the film properties such as water vapor permeabilities (WVP), tensile strength (TS) and elongation was investigated. WVP of the film decreased as concentration of fatty acids increased, and the lowest WVP value $(0.497\;ng\;m/m^2\;s\;Pa)$ was achieved with laminated films containing 30% lauric acid/corn-zein. The TS of laminated edible film seemed to decrease as the concentration of fatty acids increased, and TS of the laminated film was the highest (36.21 MPa) when the film contained 10% oleic acid. Weight loss of the minced mackerels packaged with corn-zein/carrageenan film which did not contain fatty acid was 11.7%, but weight losses of the samples packaged with oleic acid and lauric acid were 6.97% and 0.81%, respectively, after 30 days storage at $-20^{\circ}C$. The laminated films had an effect on preventing oxidation of the minced mackerels during storage because of high oxygen barrier property of the film. All of the minced mackerels packaged with the laminated films greatly reduced the peroxide value (POV) compared with unpackaged minced mackerels during storage. Also, thiobarbituric acid (TBA) values of the minced mackerels packaged with the laminated films were lower than that of unpackaged minced mackerels during storage.

• Food Science and Preservation
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• v.13 no.1
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• pp.30-36
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• 2006

Milk protein-gum conjugates were prepared by Maillard reaction and added to dough to investigate the possibile use of them as anti-staling agents in bread Four different types of conjugates were added to dough, i.e., $casein-\kappa-carrageenan$ (CK), casein-sodium alginate (CA), $whey-\kappa-carrgeenan$(WK) and whey-sodium alginate (WA). Their addition to flour increased the gelatinization temperature, water absorption and development time of the dough. Extensogram showed the increased resistance to extension of the doughs resulting from the addition of the conjugates. Moisture content of the breads decreased during storage at $5^{\circ}C$ for 4 days. The breads added with conjugates had lower extents of the decreases than non-treated degrees and maintained higher moisture content than non-treated bread after 3 freeze-thaw cycles. The storage degrees at $5^{\circ}C$ for 4 days affected the increased bread hardness, but, addition of WA conjugate decreased extents of the increases. Therefore, milk protein-gum conjugates, especially WA conjugate, contributed to retarding staling of breads

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.438-444
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• 2002

Interactions between meat proteins and hydrocolloids in a model system may play an important role for the improvement of textural properties in low-fat sausage mixtures. The objective of this study was to determine gel properties as affected by the type and level of hydrocolloid, various pH values of meat protein-hydrocolloid mixture before cooking, and internal cooking temperatures. The desirable heat-induced gels (HIGs) were formed at least pH values above 6.0. The addition of konjac flour (KF), kappa-carrageenan (CN) and locust bean gum (LBG) to extracted salt soluble proteins (2%) improved the gel strength with increased levels (0.5∼1.5%) and HIGs containing CN had the highest (p<0.05) gel strength. The increase of cooking temperature increased gel strength, depending on pH and type of hydrocolloid. However, the minimun internal cooking temperature to make viscoelastic HIGs was 70$^{\circ}C$. These results indicated that desirable HIGs were manufactured with each hydrocolloid concentration of 1% and minimum cooking temperature of 70$^{\circ}C$ with pH values higher than 6.0.

• Journal of the Korean Society of Radiology
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• v.16 no.6
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• pp.751-759
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• 2022

Currently, ultrasound examination for diagnostic ultrasound and health examination purposes is widely used, and it is showing an increasing trend due to the application of health insurance. However, the risk of ultrasound has not been clearly identified so far, and in this study, surface and deep temperature changes according to frequency and mode were measured by using a tissue mimicking phantom and TI and MI values were compared. A simulated phantom was manufactured by adding a small amount of kappa-caraginan powder with acoustic characteristics similar to that of the human body and potassium chloride for solidification, and the change of surface and depth temperature was measured using a surface thermometer and a probe thermometer. As a result, the convex probe using low frequency showed a higher temperature increase than the linear probe using high frequency, so there was a significant difference, and the temperature increase was the highest on the surface, and the depth of 1cm showed a temporary temperature increase, but there was no significant temperature change. There was no change in the deep temperature of 5 cm to 15 cm, and the TI and MI values did not change during the test time. Since only the surface temperature rose during the 15-minute test and there was no temperature change in the core, so it is not expected to show a temperature change that is harmful to the human body. However, it is thought that prolonged examination of one area may cause temperature rise, so it should be avoided.

• ALGAE
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• v.25 no.4
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• pp.205-216
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• 2010

The marine red alga Kappaphycus alvarezii is a major source of $\kappa$-carrageenan. It has been introduced in 20 countries including India. Recently, several reports have expressed concerns about Kappaphycus invasion on Acropora corals at Kurusadai Island in the Gulf of Mannar, India, which is part of a marine bioreserve. To understand the extent of the Kappaphycus invasion, 27 randomly selected locations around Kurusadai Island and the mainland coast were surveyed during May-August 2008 and July 2009. Our rigorous sampling revealed that K. alvarezii was confined to two different patches of 105 m $\times$ 55 m and 8 m $\times$ 9 m located at the southeastern part of Kurusadai Island. The actual extent of the K. alvarezii canopy coverage was 76.7 $m^2$, accounting for less than 0.0035% of the total coral reef area. The daily growth rate of the K. alvarezii at Kurusadai was 0.7%. K. alvarezii was not observed in the coral reef area of the adjoining Pullivasal and Poomarichan Islands or the Palk Bay area cultivation sites. The lack of functional reproductive cycle, low spore viability, and the absence of microscopic phases in the life cycle of this alga coupled with the abundance presence of herbivores may restrict the further spread of this alga, so its invasive potential at Kurusadai Island is considered remote.

• Biomolecules & Therapeutics
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• v.28 no.5
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• pp.414-422
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• 2020

Fangchinoline (FAN) is a bisbenzylisoquinoline alkaloid that is widely known for its anti-tumor properties. The goal of this study is to examine the effects of FAN on arthritis and the possible pathways it acts on. Human fibroblast-like synovial cells (FLS), carrageenan/kaolin arthritis rat model (C/K), and collagen-induced arthritis (CIA) mice model were used to establish the efficiency of FAN in arthritis. Human FLS cells were treated with FAN (1, 2.5, 5, 10 µM) 1 h before IL-1β (10 ng/mL) stimulation. Cell viability, reactive oxygen species measurement, and western blot analysis of inflammatory mediators and the MAPK and NF-κB pathways were performed. In the animal models, after induction of arthritis, the rodents were given 10 and 30 mg/kg of FAN orally 1 h before conducting behavioral experiments such as weight distribution ratio, knee thickness measurement, squeaking score, body weight measurement, paw volume measurement, and arthritis index measurement. Rodent knee joints were also analyzed histologically through H&E staining and safranin staining. FAN decreased the production of inflammatory cytokines and ROS in human FLS cells as well as the phosphorylation of the MAPK pathway and NF-κB pathway in human FLS cells. The behavioral parameters in the C/K rat model and CIA mouse model and inflammatory signs in the histological analysis were found to be ameliorated in FAN-treated groups. Cartilage degradation in CIA mice knee joints were shown to have been suppressed by FAN. These findings suggest that fangchinoline has the potential to be a therapeutic source for the treatment of rheumatoid arthritis.

• Korean journal of food and cookery science
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• v.19 no.4
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• pp.511-520
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• 2003

This study was carried out to determine the effects of various contents of kiwifruit contents on the quality characteristics of mixed polysaccharide gels made from $\kappa$-carrageenan and locust bean gum. The color value, gelling temperature, melting temperature, break down rate, syneresis, rupture properties, TPA properties and sensory properties of mixed polysaccharide gels with various contents of kiwifruit contents were measured. As the kiwifruit contents was increased, the lightness (L), yellowness (b) and greenness (-a) of the mixed polysaccharide gels increased. There were no differences in the color values of gels during storage. As the kiwifruit content was increased, the gelling and melting temperatures of the mixed polysaccharide gels also increased. The mixed polysaccharide gels with high kiwifruit contents were difficult to melt, and it seemed that the addition of kiwifruit to the mixed polysaccharide gels could improve the thennal stability of the gels. The syneresis of the gel increased with increasing storage time, whereas the addition of kiwifruit to the gel resulted in suppression of syneresis. With regard to the rupture properties, stress, energy and strain, they were all decreased with increasing kiwifruit contents. The TPA properties, adhesiveness, hardness and chewiness increased and cohesiveness decreased with increasing kiwifruit contents. The results showed that the gel became tough and adhesive, and could be easily broken under small deformation, with increasing kiwifruit contents. The sensory evaluation showed that the green color, aroma, sweetness and sourness increased with increasing kiwifruit contents. The texture, adhesiveness, springiness and cohesiveness decreased, and brittleness and hardness increased, with increasing kiwifruit contents. The overall acceptability of the gel with 30% kiwifruit content was the highest. Thus, mixed polysaccharide gels made from kiwifruits could be useful, as the addition of kiwifruit to a mixed polysaccharide gel results in a good aroma, taste and stability, despite a lowering of the textural properties.