• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.3
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• pp.368-373
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• 2017

Comparative fining trials were conducted in a laboratory to study the effects of fining treatments including polyvinylpolypyrrolidone (PVPP) and bentonite on the color and clearness of apple wine. The wines were subjected to three different fining treatments: PVPP, PVPP+bentonite (applied at the same time), and PVPP+bentonite (24 h later). Based on the results, all treatments induced noticeable decreases in wine color (APHA value) and turbidity. The treatment including PVPP and bentonite at the same time provided the best results in relation to wine color and clearness. PVPP was the most effective in the reduction of phenolic compounds, which means it helped wine obtain a paler color. Organic acids and aromatic profile were not altered by the fining treatments.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.454-458
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• 2002

The effect of antibrowning agents such as PVPP (polyvinylpolypyrrolidone), bentonite, gelatin, celite 545, tannic acid and sodium sulfite in apple concentrate was investigated for the control of enzymatic browning by comparing physicochemical properties (pH, color, turbidity), polyphenoloxidase activity and contents of polyphenol compounds. In color value, apple concentrate containing PVPP showed higher L value (lightness) than control and other antibrowning agents. The turbidity (absorbance at 660 nm) of apple concentrate added PVPP, gelatin celite 545, tannic acid and sodim sulfite were 0.003, 0.038, 0.018 and 0.022, respectively. PVPP was regarded to remove suspended solids effectively. Polyphenoloxidase activity and polyphenolics(catechol, catechin, chlorogenic acid, epicatechin) content of apple concentrate used PVPP significantly reduced. Therefore PVPP was proved to be effective for enzymatic antibrowning agent considering to color, turbidity, polyphenoloxidase activity and polyphenol compounds in apple concentrate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.1
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• pp.6-13
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• 2001

The study was conducted to investigate the effect of the browning inhibitors such as PVPP(polyvinylpoly-pyrrolidone), A.A.(ascorbic acid) on nonezymatic browning factors [free sugar, total amino acid, organic acid, A.A., HMF (hydroxymethylfurfural)] and enzymatic browning factors [PRO (polyphenoloxidase) activity, polyphenol compounds] in concentrated apple juice during 90 days storage. Considering color value (L value, $\Delta$E), absorbance at 420 nm, concentrated apple juice during 90 days storage. Considering color the effect of browning inhibition. According to the storage period, the changes of nonenzymatic factors in concentrated apple juice added with browning inhibitors were similar to those in control (concentrated apple juice without browning inhibitors), which were the decreased of sucrose(0.24~0.35% at 90 days), the slight increase of glucose and fructose, the decrease of total amino acid (530.4~573.1 mg/10g at 90 days), same value of A.A. at 90 days (38.5~78.6 mg/100g), and the increase of HMF (27.8~30.6 mg/100g at 90 days). On the contrary, enzymatic browning factors were significantly inhibited in concentrated apple juice added with PVPP, judging from the slow increase of PRO activity and the significant decrease of initial value in polyphenol compounds (especially chlorogenic acid). These results suggest that PVPP plays an important role as enzymatic browning inhibitor, that is, a scavenger of polyphenol compounds by adsorption in concentrated apple juice.

• Korean Journal of Microbiology
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• v.34 no.3
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• pp.132-136
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• 1998

Molecular analyses of natural microbial communities are often dependent upon the obtainments of pure nucleic acids. The four methods (elution after agarose gel electrophoresis, G-75 microspin columns, hydroxyapatite mi-crospin columns, and polyvinylpolypyrrolidone (PVPP) microspin columns) were compared for the removal of PCR-inhibitory humic substances from the crude DNA extracts of marine sediment samples. The PVPP microspin columns have shown superior removal of humic substances from the crude DNA extract of marine sediment samples, with yield of $4.8{\mu}g/g$ (dry weight of sediment). The purified DNA by this rapid method was pure enough to amplify 1.5 kb fragment corresponding almost full length of 16S rRNA genes.

• Journal of Pharmaceutical Investigation
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• v.29 no.2
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• pp.117-126
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• 1999

Differential scanning calorimetry(DSC) was used as a screening technique for assessing the compatibility of some drugs with excipients. On the basis of DSC results, interaction of ibuprofen with PVP K40 was found and eutectic formations with PEG 6000 or magnesium stearate were demonstrated. Fenoprofen Ca was found to interact with PEG 6000. Naproxen showed interactions with PEG 6000, PVP K40, PVPP and Mg stearate. Interactions of tiaprofenic acid with PVP K40 or PVPP were found and eutectic formations with PEG 6000 or Mg stearate were observed. Bisoprolol hemifumarate, metoprolol tartrate and penbutolol sulfate were found to interact with lactose.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.554-561
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• 2006

The objective of this study was to investigate the effects of browning inhibitors during fermentation and storage of rice-grape wine. Bentonite, polyvinylopolypyrrolidone (PVPP), and potassium metabisulfite were added to rice-grape wine during fermentation and storage in order to find an effective method of inhibiting browning. Total phenolics content, pH, amino acidity, hydroxymethylfurfural content, and absorbance at 420 nm were measured during storage to assess the effects of the different browning substrates. Potassium metabisulfite was the most effective browning inhibitior. Sensory evaluation also showed that rice-grape wine treated with potassium metabisulfite was highly Preferable in terms of color, taste, flavor, and overall quality.

• ALGAE
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• v.19 no.2
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• pp.123-127
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• 2004

A more rapid and efficient method to extract RNA from Ecklonia cava Kjellman (Laminariales, Phaeophyceae) was introduced in this study. Each step of the procedure was evaluated and the optimal concentration of each chemical in the lysis solution was determined. Tissue pulverization with PVPP and β-mercaptoethanol in the lysis solution were not essential for RNA extraction of this species. The highest yield and purity of E. cava RNA were obtained by the lysis solution containing 1% CTAB, 1 M NaCl, 0.7% PVP, 10mM EDTA and 100mM Tris-Cl (pH 9.0). Approximately 8μg of RNA was obtained from 200 mg of ground tissue. The ratios of the absorbance at 260 nm and 280 nm were from 1.6 to 1.8 and those of at 230 nm and 260 nm were from 1.8 to 2.0. The extracted RNAs obtained in this study turned out to have a sufficient quality for cDNA synthesis.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.787-793
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• 1988

Juices of Golden Queen, Neo-Muscat and Seibell-9110 were prepared with the addition of $SO_2(100ppm)$ in must and juice, of $SO_2(100ppm)$ and pectinase (40mg/l) in must, respectively and then 300mg/1 of Polyclar AT were added on different white wines from grape juices. Phenolics content in grape juices and white wines were determined. and also changes of browning capacity of white wines during the storage periods at $45^{\circ}C$ were investigated by accelerated method. Extraction of total phenol into grape juices was increased significantly in $SO_2-pectinase$ addition lot and content of total phenol of Seibell-9110 juice was two or three times higher than the others. Yield of grape juices was highest in $SO_2-pectinase$ addition lot. Ethanol content of white wines were 11.4-12.0 v/v% , and total acid, fusel oil and methanol content of Neo-Muscat white wine was lower than that of the other white wines. Total phenol content of white wines was 25-50% lower than that of grape juices and 50-80% lower in colour. Browning capacity of white wines was decreased by 25-40% for 18 days at $45^{\circ}C$ with addition of Polyclar AT, but Seibell-9110 white wine prepared from $SO_2-pectinase$ addition lot was not available commercially because of severe browning.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.321-328
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• 2004

Raw mulberry (Morus spp.) juice was prepared by minimal processing using several filter aids, fining agents, and clarifying enzymes, followed by filtration, centrifugation, and membrane filtration. Control of browning in minimally processed mulberry juices by anti-browning agents, sodium hydrosulfite, L-ascorbic acid, citric acid, and NaCl, was investigated using quantitative measurements of color changes during storage. Clarification of mulberry juice was improved by adding several filter aids, fining agents, and enzymes, followed by filtration and centrifugation. Several fining agents, including chitosan, chitin, PVPP, gelatin, and casein at a concentration of 1%, and combination of ultrafiltration and centrifugation at 8,000 rpm were not suitable for clarification of juice owing to strong adsorption of anthocyanin pigment. Combination of $0.01\;{\mu}m$ membrane filtration and centrifugation at 8,000 rpm was effective for clarification of mulberry juice. Browning of minimally processed mulberry juice was inhibited significantly by adding 200 ppm sodium hydrosulfite, and 0.1% L-ascorbic acid (L-AsA) and 0,1% citric acid (CA) also showed considerable browning inhibition. Combination of L-AsA and CA, which was moderately effective for browning inhibition of juice, may be useful as a sulfite alternative for mulberry juice. Optimum sugar ($^{\circ}Brix$)/acid ratio and commercial sterilization of minimally processed mulberry juice were approximately 40 and 10 min at $85-90^{\circ}C$, respectively.

• Macromolecular Research
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• v.14 no.5
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• pp.504-509
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• 2006

Poly(vinyl phosphate-b-styrene) (PVPP-b-PS) block copolymers were synthesized successfully from poly(vinyl alcohol-b-styrene) (PVA-b-PS) by reaction with phosphorus oxychloride and subsequent hydrolysis. The obtained block copolymers were slightly crosslinked, and were characterized by various analytical techniques. The total phosphorus content and the ratio of the differently bound phosphorus were obtained by both solid-state $^{31}P$ NMR and pH titration, but the results differed slightly. Characterization by energy dispersion X-ray analysis (EDS) or Rutherford back scattering (RBS), on the other hand, determined the total phosphorus contents, but the results were quite different from those by solid-state $^{31}P$ NMR.