• Polymer(Korea)
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• v.27 no.3
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• pp.195-200
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• 2003

Alginate is a natural ionic polymer including numerous anionic groups and can be actuated by the ionic group under the electric field. The crosslinked alginate films were fabricated with CaCl$_2$. The thermal, mechanical and electroresponse properties of the films were investigated by thermogravimetric analysis, tensile and bending tests. The initial degradation and tensile strength increased according to the degree of crosslinking. Also, the swelling ratio of the films increased with decreasing degree of crosslinking and increasing pH due to free volume and electrostatic repulsion. The films actuated by an electric stimulus exhibited gentle and flexible action like a pendulum. In the electric field, the electric stimuli such as the applied voltage, ionic strength and kind of electrolyte solution had an effect on the electroresponse of the films. Alginate films with 5 wt% crosslinking agent showed the highest bending angle and reversible bending behavior. When the ionic strength of NaCl and KCl electrolyte solution was 0.1 M, the films showed the highest electroresponse. The bending behavior of the films increased with the applied voltage.

• KSBB Journal
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• v.14 no.3
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• pp.342-350
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• 1999

Photobacterium phosphoreum was used in order to study response to heavy metal including $HgCl_2$, $CdCl_2$, $MnSO_4$ and $ZnSO_4$ in view of developing monitoring system for toxic substances. The concentrations of heavy metal causing 50% reduction($EC_{50}$) in bioluminescence intensity were determined with both free and immobilized P. phosphoreum. The bioluminescence responses were examined at various concentrations of heavy metal after 10, 20 and 30 min of exposure. The linear correlation between Gamma values and concentrations of heavy metal was obtained and $EC_{50}$ was calculated from the linear correlation. The significant inhibitory concentrations for bioluminescence emission were found to be 0.05mg/L for $HgCl_2$, 25mg/L for $CdCl_2$, 50mg/L for $MnSO_4$ and 12.5mg/L for $ZnSO_4$, respectively. The free cell and disc type were shown to be more sensitive to heavy metal than cells mixed with Na-alginate or immobilized on Sr-alginate. However, the linear regression curves were derived from the Sr-alginate immobilized cells indicating the immobilization method is a useful tool for monitoring of heavy metal under more stable condition of bioluminescence.

• Food Science and Biotechnology
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• v.16 no.5
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• pp.715-721
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• 2007

In this study, the sphericity of calcium alginate gel beads was optimized using response surface methodology. The optimum conditions for bead sphericity were a concentration of 2.24% sodium alginate, a flow rate of 0.059 mL/sec for the sodium alginate solution, and a 459 rpm rotation for the calcium chloride solution. The predicted and experimental bead sphericities under the optimum conditions were 94.5 and 96.7%, respectively, showing close agreement. We also investigated the processing condition effects for the physical properties of the optimized calcium alginate gel beads. Immersion in hot water slightly decreased bead size and rupture strength. NaCl treatment increased bead size and decreased rupture strength. While the pH of the calcium chloride solution had little effect on bead sphericity, the bead sizes and gel strengths decreased with longer times in each pH solution. The beads coated with pectin and glucomannan showed no significant changes in sphericity, but their sizes decreased with time. The coated beads showed higher rupture strengths than the uncoated beads.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.5
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• pp.731-738
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• 2011

Cholesterol is the precursor of various steroid hormones, bile acid, and vitamin D with functions related to regulation of membrane permeability and fluidity. However, the presence of excess blood cholesterol may lead to arteriosclerosis and hypertension. Moreover, dietary cholesterol may affect blood cholesterol levels. Generally, cholesterol determination is performed by spectrophotometric or chromatographic methods, but these methods are very time consuming and costly, and require complicated pretreatment. Thus, the development of a rapid and simple analysis method for measuring cholesterol concentration in food is needed. Multi-walled carbon nanotube (MWCNT) was functionalized to MWCNT-$NH_2$ via MWCNT-COOH to have high sensitivity to $H_2O_2$. The fabricated MWCNT-$NH_2$ was attached to a glassy carbon electrode (GCE), after which Prussian blue (PB) was coated onto MWCNT-$NH_2$/GCE. MWCNT-$NH_2$/PB/GCE was used as a working electrode. An Ag/AgCl electrode and Pt wire were used as a reference electrode and counter electrode, respectively. The sensitivity of the modified working electrode was determined based on the amount of current according to the concentration of $H_2O_2$. The response increased with an increase of $H_2O_2$ concentration in the range of 0.5~500 ${\mu}M$ ($r^2$=0.96) with a detection limit of 0.1 ${\mu}M$. Cholesterol oxidase was immobilized to aminopropyl glass beads, CNBr-activated sepharose, Na-alginate, and toyopearl beads. The immobilized enzyme reactors with aminopropyl glass beads and CNBr-activated sepharose showed linearity in the range of 1~100 ${\mu}M$ cholesterol. Na-alginate and toyopearl beads showed linearity in the range of 5~50 and 1~50 ${\mu}M$ cholesterol, respectively. The detection limit of all immobilized enzyme reactors was 1 ${\mu}M$. These enzyme reactors showed high sensitivity; especially, the enzyme reactors with CNBr-activated sepharose and Na-alginate indicated high coupling efficiency and sensitivity. Therefore, both of the enzyme reactors are more suitable for a cholesterol biosensor system.

• The Korean Journal of Food And Nutrition
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• v.15 no.2
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• pp.89-96
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• 2002

The adsorption characteristics of sodium chloride into Ca-alginate beads have been investigated and the result were as follows: Sodium chloride uptake by Ca-alginate beads increased with time. The highest uptake volume of sodium chloride was 4.2g after 10 minutes. The uptake volume by Fe, Ca, Ba, and Sr-alginate beads was 5.6g, 4.2g, 4.2g and 4.0g, respectively but in case of Fe-alginate beads, the induced hydrogel beads were very fragile and the strength of Fe-alginate beads were weaker than Ca- and Ba-alginate beads. Mg-alginate bead was not formed and Ca-, Ba- and Sr-alginate beads had a similar uptake volume about 4.2g, respectively. The uptake volume of sodium chloride by CaCl$_2$concentration(0.1M. 0.2M and 1M), curing solution, was 4.8, 4.2g and 4.1g, respectively. The uptake volume by sodium alginate concentration(0.6%, 1% and 2%) was 2.8g, 4.0g, and 4.4g, respectively and Ca-alginate bead size was not effected in uptake sodium chloride. The uptake rate on initial sodium chloride concentration(4%, 8%, 12% and 16%) was 30%, 28%, 27% and 25%, respectively. The uptake rate on basic pH(10.0) was higher than when compared to other neutral pH(6.8) and acidic pH(4.0). The initial uptake velocity of sodium chloride from immobilization beads with salt resistant bacteria was lower than that of non-immobilization beads. The uptake rate of sodium chloride was decreased according to elongation of curing time. Reusability of Ca-alginate beads was possible but according to reutilization, the salt uptake volume of beads was also decreased. The uptake volume of sodium chloride from Doengjang by Ca-alginate beads on time course(3, 6, 12, and 24 hour) was revealed 5g, 6g, 7g and 7g, respectively.

• Journal of Korean Society of Environmental Engineers
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• v.31 no.8
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• pp.663-672
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• 2009

In this studies, the adsorption test using Chlorella pyrenoidosa was conducted to examine the effect of Pb adsorption according to various immobilized methods such as Ca-alginate, K-carrageenan, and Polyacrylamide. From the results, the duration to need to reach adsorption equilibrium was delayed according to the immobilization. And, the higher adsorption capacity of immobilized Chlorella pyrenoidosa was represented in the higher concentration of Pb, the smaller amount of immobilizing agent, and the higher pH of solution. The maximum adsorption capacity of Pb was shown in the adsorption test using Chlorella pyrenoidosa immobilized with Ca-alginate even though it was sensitive pH. The adsorption results properly represented with Freundlich isotherm equations. And, pseudo second-order chemisorption kinetic rate equation was applicable to all the biosorption data over the entire time range. The FT-IR analysis showed that the mechanism involved in biosorption of Pb by Chlorella pyrenoidosa was mainly attributed to Pb binding of carbo-acid and amide group. Adsorbed Pb on immobilized Chlorella prenoidosa was easily desorbed in the higher concentration of desorbents(NTA, HCl, EDTA, $H_2SO_4,\;Na_2CO_3$). Among the several desorbents, NTA showed the maximum desoption capacities of Pb from Chlorella pyrenoidosa immobilized with Ca-alginate and K-carrageenan and EDTA was the most effective in Chlorella pyrenoidosa immobilized with polyacrylamide. The desoprtion efficiency in the optimum condition was 90.0, 83.0, and 80.0%, respectively.

• Microbiology and Biotechnology Letters
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• v.41 no.3
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• pp.372-378
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• 2013

An alginate-degrading bacterium, identified as Shewanella oneidensis PKA 1008 by 16S ribosomal RNA sequence analysis, was isolated from the green alga Ulva pertusa. Optimal conditions for the alginate-degrading ability of its crude enzyme were then determined. The optimal culture conditions for the growth of S. oneidensis PKA 1008 were pH 9, 2% NaCl, $30^{\circ}C$, and 24 hours incubation time. The crude enzyme produced by S. oneidensis PKA 1008 showed the highest alginate-degrading activity at pH 9, $30^{\circ}C$ and produced 1.001 g of reducing sugar per liter in 3.5% (w/v) sodium alginate for 1 hour.

• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.217-221
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• 2003

Effect of direct addition of $CaCl_2$ into sodium alginate film-making solution and immersion of alginate films into $CaCl_2$ solutions on tensile strength (TS), percentage elongation at break (E), water vapor permeability (WVP), and water solubility (WS) of the films were investigated. TS of alginate films prepared by both methods increased. E of $CaCl_2-added$ films did not change significantly (P>0.05), whereas that of $CaCl_2-immersion$ films decreased significantly (p<0.05). WVP of films prepared by both methods decreased significantly, but the effect was more significant in the $CaCl_2-immersion$ films. Water resistance was not changed in the $CaCl_2-added$ films, whreras increased significantly in $CaCl_2-immersion$ films (p<0.05). Properties of alginate films depend on the concentration of $CaCl_2$ treatments in both methods, and they also depend on treatment time in the immersion method.

• Journal of Nutrition and Health
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• v.24 no.1
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• pp.40-47
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• 1991

To investigate a possible effect of pectinate(apple and carrot) and alginate (tangle or green laver) on blood pressure and sodium retention, male spontaneous hypertensive rats (SHR) were assigned to 5 different experimental groups and fed diets containing 5% dietary fiber and 1% NaCl for 3 weeks. Dietary fibers were provided from one of the followings : cellulose, freeze dried apple, carrot, tangle(Undardia pinnatifda) or green laver(Monostroma nitidium). Fecal sodium excretion did not change significantly among the groups, however, urinary sodium excretion was increased in groups fed either carrot. tangle or green laver compared to group fed cellulose. Sodium balance was also negative in groups fed either carrot, tangle or green laver. most effectively in green laver group. Blood pressure of groups fed apple. carrot. tangle or green laver were decreased, especially those of group fed tangle, compared to those of group fed cellulose. Dietary fiber containing alginate. such as tangle and green laver, might have cellular binding capacity to sodium so that increased urinary sodium excretion and decreased blood pressure occur.

• Applied Biological Chemistry
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• v.33 no.3
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• pp.209-215
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• 1990

For the improvement of the nutritive value of extruded noodles, soybean flour(SF) was mixed with wheat flour. The effects of the addition of SF on the viscosity of wheat flour and the quality of cooked noodles were evaluated. As the proportion of SF addition was increased, the viscosity of composite flour was decreased, And so were the texture and cooking quality of noodles. To improve noodle-making characteristics of extruded noodles with 10% SF, Na-alginate, Na-car-boxymethyl cellulose, guar gum, crude gluten and xanthan gum were added. Then, the noodlemaking characteristics were examined. The viscosity increased with the increase in the concentration of additives and xanthan gum was the most effective. The texture of noodles supplemented by Na-alginate 2.0%, Na-carboxymeihyl cellulose 2.0%, guar gum 2.0%, xanthan gum 1.0% was similar to that of wheat flour noodles. The results of sensory test(color and texture) was coincidal with the results of instrumental tests.