• 한국식품조리과학회지
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• 제33권2호
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• pp.198-208
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• 2017

Purpose: To improve the quality of basic gluten-free rice bread composed of white rice flour, salt, sugar, yeast, skim milk powder, olive oil, and water, the effects of transglutaminase (TGase), whey protein (WP), propylene glycol alginate (PGA), and hydroxypropylmethylcelluose (HPMC) were investigated. Methods: TGase, WP, PGA, and HPMC were added to rice flour cumulatively. The pasting properties of rice flour blends as well as volume, shape, color value, textural properties and sensory evaluation of basic rice bread (RB1) RB1+TGase (RB2), RB1+TGase+WP (RB3), RB1+TGase+WP+PGA (RB4), and RB1+TGase+WP+PGA+HPMC (RB5) were compared. Results: Consistency of rice batter increased upon addition of TGase, WP and PGA, and RB3 and RB4 had higher specific volumes than others. PGA improved volume, crumb air cell uniformity, and resilience but lowered elasticity and moistness of RB. HPMC increased, hardness, moistness and softness, and slightly reduced volume. Conclusion: Therefore, it is suggested that hydrocolloids, PGA and HPMC may be necessary to improve volume, crumb structure, textural properties and overall eating quality of gluten-free rice bread.

• 한국식품위생안전성학회지
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• 제32권5호
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• pp.404-410
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• 2017

HPLC-size-exclusion chromatography에 의해 가공식품에서 알긴산프로필렌글리콜의 함량을 분석하는 방법이 개발되었다. 알긴산프로필렌글리콜을 분석하기 위해 GF-7M HQ column과 LT-ELSD detector가 선정되었다. 알긴산프로필렌글리콜 분석을 위한 전처리 조건으로는 $20^{\circ}C$에서 150 rpm으로 3시간 동안 추출하는 방법이 선정되었다. 알긴산프로필렌글리콜을 5 농도(300, 500, 700, 1,000, and 1,500 mg/kg) 범위에서 검량선을 작성한 결과 직선성($R^2$)은 0.9873으로 측정되었다. HPLC system에 의한 알긴산프로필렌글리콜 분석시 검출한계(LOD) 및 정량한계(LOQ)는 각각 171.43 mg/kg 및 519.50 mg/kg이었다. Size-exclusion chromatography에 의해 얻은 회수율 및 변동 계수(coefficient of variation)는 각각 86.1~110.4% 및 4.1~13.5%이었다. 본 연구에서 개발된 HPLC-size-exclusion chromatography system을 적용하여 134 품목의 가공식품에서 알긴산프로필렌글리콜 함량을 분석하였다. 이 결과들은 이 방법이 가공식품에서 알긴산프로필렌글리콜 함량을 분석하는데 적용할 수 있는 방법이라는 것을 나타낸다.

• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 2017년도 춘계공동학술대회
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• pp.107-107
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• 2017

3D bioprinting is a technology to produce complex tissue constructs through printing living cells with hydrogel in a layer-by-layer process. To produce more stable 3D cell-laden structures, various materials have been developed such as alginate, fibrin and gelatin. However, most of these hydrogels are chemically bound using crosslinkers which can cause some problems in cytotoxicity and cell viability. On the other hand, thermosensitive hydrogels are physically cross-linked by non-covalent interaction without crosslinker, facilitating stable cytotoxicity and cell viability. The examples of currently reported thermosensitive hydrogels are poly(ethylene glycol)/poly(propylene glycol)/poly(ethylene glycol) (PEG-PPG-PEG) and poly(ethylene glycol)/poly(lactic acid-co-glycolic acid) (PEG/PLGA). Chitosan, which have been widely used in tissue engineering due to its biocompatibility and osteoconductivity, can be used as thermosensitive hydrogels. However, despite the many advantages, chitosan hydrogel has not yet been used as a bioink. The purpose of this study was to develop a bioink by chitosan hydrogel for 3D bioprinting and to evaluate the suitability and potential ability of the developed chitosan hydrogel as a bioink. To prepare the chitosan hydrogel solution, ${\beta}-glycerolphosphate$ solution was added to the chitosan solution at the final pH ranged from 6.9 to 7.1. Gelation time decreased exponentially with increasing temperature. Scanning electron microscopy (SEM) image showed that chitosan hydrogel had irregular porous structure. From the water soluble tetrazolium salt (WST) and live and dead assay data, it was proven that there was no significant cytotoxicity and that cells were well dispersed. The chitosan hydrogel was well printed under temperature-controlled condition, and cells were well laden inside gel. The cytotoxicity of laden cells was evaluated by live and dead assay. In conclusion, chitosan bioink can be a candidate for 3D bioprinting.

• 한국수산과학회지
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• 제20권3호
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• pp.202-207
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• 1987

알긴산에 propylene oxide를 가하여 PGA를 제조 할 때의 에스테르화 조건을 구하고 이때 제조한 제품의 이화학적인 특성을 조사하였다. 1. 알긴산에 대하여 propylene oxide을 4몰 가할때까지 에스테르화가 증가하였으나 그 후는 큰 변화가 없었다. 2. 에스테르화가 잘 일어나는 알긴산의 함수량은 $30\%$ 이상이었으며 수분함량이 $70\%$ 이상인 경우는 제품의 탈수가 제대로 되지 않았으므로 수분함량을 $30\~70\%$로 하는 것이 좋았다. 3. 수분함량이 $44.15\%$인 알긴산에 대하여 Propylene oxide를 4몰 가하고 1시간 동안 반응시켰을 때 반응이 최대로 일어나는 온도는 $70^{\circ}C$이었다. 4. 수분함량이 $50.05\%$인 알긴산에 propylene oxide를 4몰 가하고 $70^{\circ}C$에서 반응시킬 때 반응시간 1시간까지 에스테르화율이 급격히 증가하였으나 그 후는 큰 차이가 없었다. 5. $2\%$ 및 $3\%$ PGA 용액의 pH에 대한 안정성을 검토한 결과 pH 3.0까지 점도의 저하가 거의 없었고 그 이하에서는 감소하였으며, $1\%,\;2\%,\;3\%$ 및 $5\%$의 PGA 용액은 의가소성유체의 특성을 보였고 pH를 변화시킨 경우에도 의가소성유체의 특성은 유지 되었다.

• Applied Biological Chemistry
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• 제36권4호
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• pp.296-303
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• 1993

식품첨가물로 허용되어 있는 알긴산나트륨, 알긴산프로필렌글리콜(PGA), 카르복시메틸셀룰로오스나트륨(CMC), 펙틴 등 4종의 다당류를 이용하여 달걀 노른자의 수용성 단백질을 분리하기 위한 조건을 반응표면 분석법으로 조사하였다. Rotatable hexagon design으로 실험을 계획하여 다당류의 사용농도 5개 수준, 반응 pH 3개 수준에서 상층액 중의 단백질과 지방질 함량을 각각 측정하여 2차 회귀모형을 구하였다. 통계분석 결과 반응 pH가 다당류의 농도보다 난황 단백질-다당류 상호작용에 더 영향을 미치는 요인으로 밝혀졌다. 각 반응도의 contour plot을 작성, 분석하여 수용성 난황 단백질 분리의 조건으로 알긴산나트륨; 농도 $0.23{\sim}0.25%$, $pH\;5.9{\sim}6.0$, PGA; 농도 $0.15{\sim}0.17%$, $pH\;4.3{\sim}4.5$, CMC; 농도$0.30{\sim}0.31%$, pH 3.0 펙틴; 농도 $0.09{\sim}0.10%$, $pH\;5.6{\sim}5.8$을 설정하였다.

• 한국식품영양학회지
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• 제29권6호
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• pp.985-997
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• 2016

The objectives of this study, which filled gaps in previous studies, were: (1) to find the optimal mixing condition of nanoemulsions containing oleoresin capsicum (OC), Tween 80, propylene glycol (PG), and sucrose monostearate (SES) by microfluidization; (2) to investigate their properties and stability depending on such factors as pH, temperature, and heating time; (3) to measure the effect of adding ascorbic acid. In order to test these objectives, the following three experiments were conducted: Firstly, in order to find the optimal mixing ratio, nanoemulsions containing OC - the mean diameter of which is smaller than 100 nm - were prepared through the process of microfluidization; and their mean particle size, zeta potential, and capsaicinoids were measured. The test results indicated that the mixing ratio at OC : Tween 80 : PG + water(1:2) = 1 : 0.2 : 5 was optimal. Secondly, the properties and stability of nanoemulsions were investigated with varying parameters. The test results illustrated that single-layer nanoemulsions and double-layer nanoemulsions coated with alginate were stable, irrespective of all the parameters other than/except for pH 3. Thirdly, the properties of nanoemulsions were then analyzed according to the addition of ascorbic acid. The results demonstrated that the properties of single-layer nanoemulsions were not affected by addition of ascorbic acid. In case of alginate double-layer nanoemulsions, the particle size was reduced, and zeta potential increased with the addition of ascorbic acid. In conclusion, the demonstrated stability of various nanoemulsions under the different conditions in the present study suggests that these findings may constitute a basis in manufacturing various food-grade products which use nanoemulsions-and indicate that food nanoemulsions, if adopted in the food industry, have the potential to satisfy both the functionality and acceptability requirements necessary to produce commercially marketable food-grade products.

• 한국식품과학회지
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• 제23권4호
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• pp.471-477
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• 1991

치즈 제조시 생기는 유청을 reverse osmosis를 이용하여 농축한 후, 이로부터 유청음료를 제조하기 위한 최적조건을 조사하였다. 유당 가수분해도와 산생성은 Str. thermophilus와L. bulgaricus의 혼합균주가 Str. cremoris와 Str. lactis의 혼합균주에 비해 효율적이었다. 유청의 유당농축비율(LCR)이 증가할수록 적정산도는 증가하였으나 pH의 저하는 억제되었다. 원심침전량을 조사한 결과 LCR에 관련없이 모두 비슷한 수준이었으나 자연침전량의 경우 LCR 3.0 : 1은 침전이 거의 없었다. 안정제로서는 PGA가 가장 적합하였으며 LCR 3.0 : 1의 경우 0.l% 이하의 농도에서도 침전을 방지할 수 있었다. 감미료는 aspartame, 향료로는 yoghurt향이 가장 적합하였다.

• 한국식품조리과학회지
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• 제12권1호
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• pp.20-26
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• 1996

The present study was attempted to investigate and to evaluate various hydrocolloids as a stabilizer in improving texture of the frozen yogurt. Four kinds of hydrocolloids used in this study were CMC (carboxymethyll cellulose), PGA(propylene glycol alginate), LMP(low methoxyl pectin), and the combination of LBG(locust bean gum) and GG(guar gum). The viscosity of frozen yogurt mixes did not show any significant differences among four samples at 5$^{\circ}C$. However, as the temperature increased up to 50$^{\circ}C$, theviscosity of frozen yogurt mixes containing CMC, LMP, PGA decreased drastically except frozen yogurt containing the combination of LBG+GG. The overrun of frozen yogurt containing each hydrocolloid gradually increased and reached to about 53, 50, 54, and 35%, respectively, after 40 min of operating ice cream freezer. As the result of sensory evaluation in the texture of frozen yogurt and melt-down quality, the sample containing LMP was described as the most coarce & icy, crumbly, and sand-like characters. On the other hand, PGA sample was evaluated as not being icy, crumbly, but being chewy and soft in texture. However, any significant differences among four samples were not shown in melt-down quality.

• 한국식품영양과학회지
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• 제42권6호
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• pp.964-968
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• 2013

쌀품종에 따른 hydrocolloids를 첨가하여 쌀만두피를 제조 시 쌀가루의 입도, 쌀만두피의 조리특성 및 조직감을 측정한 결과, air classifying mill(ACM)을 이용하여 건식분쇄한 쌀가루의 입도 분포는 중력분과 유사하였고, 평균입자크기를 중심으로 조밀한 입자 분포를 나타내었다. 조리특성에서 hydrocolloids를 첨가한 경우, 밀양260호의 무게증가율은 낮아졌으나 한아름은 증가하는 경향을 나타냈다. 만두피의 조리 후 조직감은 쌀 품종별로 차이가 나타남을 관찰할 수 있었으며, hydrocolloids를 첨가함에 따라 경도가 낮고 탄성은 증가함을 알 수 있었다. Hydrocolloids를 첨가한 경우 첨가하지 않은 군에 비해 가공 특성 및 조리 후 특성 모두 우수함을 알 수 있었으며, 쌀 품종 및 첨가물의 종류에 따라 다른 특성을 관찰할 수 있어 쌀 품종별 이화학적 특성과 hydrocolloids와의 관계를 보다 더 많은 연구를 진행해보아야 할 것으로 생각되어진다.