• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.32 no.5
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• pp.60-66
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• 2000

Coating immobilization is the process by which the wet coating applied to paper or paperboard reaches the final form. A coating immobilization point is defined as the solids content reached during drying where no further redistribution of coating materials occurs. Good control of coating immobilization is important in producing coated paper and paperboard with consistent high quality. This paper discusses the technical concepts of how coatings immobilize, and describes the importance of good immobilization control on coating holdout and coating structure. The use of soy protein polymers to modify the coating immobilization point is discussed. Soy proteins, because of their interaction with coating pigments, make a significant contribution to the immobilization characteristics of coastings. This technology gives the formulator options for changing the immobilization point to improve the performance of the coating. The importance of immobilization on casting uniformity, microporosity and sheet qualities is discussed, including binder migration, mottle, gluing, and print quality.

• Journal of Pharmaceutical Investigation
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• v.34 no.6
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• pp.465-469
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• 2004

Colloidal gold nanoparticles might be of use as nano scale delivery systems of various therapeutic materials in the future. Recent studies have reported the feasibility of colloidal gold nanoparticles as gene delivery systems or protein delivery systems. In this study, we aimed to develop a short-step method useful for screening the optimal coating conditions of colloidal gold nanoparticles with proteins. We observed that colloidal gold nanoparticles have properties of changing its unique color when they were exposed to NaCl solution. Taking advantage of the color changing properties of colloidal gold nanoparticles, we applied the color testing method of colloidal gold nanoparticles solutions for evaluating the protein coating nature. Using bovine serum albumin as a model protein, we tested the protein coating of colloidal gold nanoparticles via the color change upon NaCl addition. The optimal coating concentration and coating conditions of colloidal gold nanoparticles with bovine serum albumin were fixed using the color testing methods. We suggest that the color testing method might be applied to optimize the coating condition of colloidal gold nanoparticles with other therapeutic proteins.

• Journal of Applied Biological Chemistry
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• v.55 no.1
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• pp.27-34
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• 2012

Soy protein isolate (SPI)-based edible coating, with and without carboxymethyl cellulose (CMC), were used to reduce oxidative degradation of cut pork stored at $4^{\circ}C$ for 5 days. The SPI coating reduced (p<0.05) thiobarbituric acid-reactive substances (TBARS) and peroxide value (PV), compared with controls. The inhibition of TBARS and PV for SPI-coated porks with and without CMC, compared with the control was 19.1 and 23.9, and 25.7 and 37.7%, respectively. The SPI coating prevented loss of $L^*$ and $a^*$ values of porks compared to the control. The ability of the SPI coating to provide a moisture barrier for the porks was reduced (p<0.05). The SPI-coated porks with and without CMC reduced moisture loss by 37.3 and 44.6%, respectively, over the control. However, SPI coating of porks did not inhibit the growth of either total plate counts or L. monocytogenes. The result revealed that SPI can effectively be used as a natural antioxidative coating to extend quality and shelf life of pork.

• Food Science and Preservation
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• v.8 no.2
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• pp.181-186
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• 2001

The objective of this study is to determine the effect of soy protein isolate (SPI) film coating on the color, firmness, viscosity and weight loss of Rice Cake stored at 15, 20 and $25^{\circ}C$ (RH 50%) for 30 days. Raw materials mixed with SPI and cocoa powder (10:0, 7:3, 5:5, 3:7, w/w) were prepared. After adding sugar and shortening to raw materials, the mixture were refined to 25 micron of particle size. Coating of Rice Cake were carried out at $65^{\circ}C$. SPI coated Rice Cake had higher internal and external firmness comparing to the control at $25^{\circ}C$. SPI coated Rice Cake showed smooth surface morphology and had 0.71-1.01 mm of thickness. SPI coated Rice Cake showed less weight loss for 30 days compared to controls. SPI coating solution was successfully coated on Rice Cake and extended shelf-life over 15 days at room temperature.

• Journal of the Korean institute of surface engineering
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• v.40 no.2
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• pp.98-102
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• 2007

[ $NiCl_2$ ] and poly-L-lysine coated protein chip plates have been fabricated using a spin coating system. Water has been used as solvent and scratching effects on glass slides and ITO have been investigated. We also observed the surface properties of $NiCl_2$ and poly-L-lysine coated slides by using PSA(Particle size analyzer) and AFM(Atomic force microscope). The AFM results imply that the surface patterns created in the spin coating system determine the protein adsorption. Adsorption of histidine-tagged KRS proteins immobilized on glass slides and ITO was analyzed using a BAS image system. The results suggest that the scratching effect was increased ability of protein adsorption.

• Bulletin of the Korean Chemical Society
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• v.23 no.12
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• pp.1724-1728
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• 2002

The adsorption of proteins on the surface of glass slides is essential for the construction of protein chips. Here, we report that a Histidine (His)-tagged protein protein has been efficiently adsorbed on glass coated with nickel. A variety of nickel chloride-coated plates were prepared by the spin-coating method and adsorbed to the His-tagged protein. When the protein was adsorbed onto the surface of a variety of nickel chloride-coated glass slides, the efficiency of protein adsorption was dependent upon the coating conditions such as nickel chloride concentration, the spin speed and the drying temperature. The slides appropriate for protein adsorption were obtained when the slides were coated with 11%(w/w) of $NiCl_2$ at the spin speed of 4000 rpm for 20 sec and then dried at higher than 40°C. The physical properties of their nickel chloride thin layer were characterized by scanning electron microscopy. x-ray diffraction and atomic force microscopy, finding that the nickel chloride particles were around 10 nm in diameter and uniformly crystallized at 101 faces. These results show that nickel chloride-coated slides prepared by the spin-coating method are utilizable for the construction of Histagged protein chips.

• Food Science and Preservation
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• v.10 no.3
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• pp.411-416
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• 2003

An effort was attempted to utilize an under-utilized protein source, rice bran protein, in coating or wrapping food material for the purpose of protection them from oxidation and bacterial infection. However, the utilization of rice bran protein as a food coating material is limited because the rice bran protein coating material itself can be spoiled by a bacterial infection. Therefore, this study was conducted to produce the economical and antibacterial rice bran protein film by utilizing rice bran and bacteriocin-producing microorganism. Bacteriocin produced by Pseudomonas putida 21025 was partially purified after 33h of shaking incubation at 30$^{\circ}C$. The amount of amino-type nitrogen did not increase in the rice bran protein film containing the bacteriocin any more after gradual increase upto the content of 0.22％ for 8 days, while that without the bacteriocin increased continuously, implying that application of the bacteriocin to the rice bran had positive effects on prolonging the shelf-life of not only film itself but also the foods wrapped by this film.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.25 no.1
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• pp.1-10
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• 2019

Environmental evaluation of two different oxygen high barrier films were performed using life cycle assessment. One of the films (traditional film) was composed of aluminum oxide coated PET film, ink, LDPE and LLDPE. Another film (new film) was consists of PET, ink, protein based coating material, LDPE, LLDPE. Main layer to achieve the high oxygen barrier for traditional film was aluminum oxide coated PET film, whereas the protein based coating material act as oxygen barrier layer for new film. Functional unit of this study was 1000 pouches made of traditional and new film. System boundary was factory to gate. The results of this study revealed that the new film shows better environmental performance for most of impact indicator than traditional film, except marine eutrophication and fine particulate matter formation due to extra coating process in new film system.

• Archives of Pharmacal Research
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• v.20 no.1
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• pp.46-52
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• 1997

To obtain more sensitive immunoassay for methamphetamine (MA) determination, the optimum condition of enzyme-linked immunosorbent assay (ELISA) was investigated in regard to immunogens, antibody purification methods and coating tracers. Activated MA, N-(4-aminobutyl)methamphetamine (4-ABMA), was conjugated with bovine serum albumin (BSA) or keyhole limpet hemocyanin (KLH) and used as immunogen. The antibodies were purified by protein G chromatography or various immunoaffinity chromatography-linked MA-protein ligands, such as MA-BSA, MA-KLH or MA-ovalbumin (OVA). Each purified antibody was characterized by means of sensitivity and cross-reactivity using the three MA-protein coating tracers, MA-BSA, MA-KLH and MA-OVA. The best sensitivity of each antibody was acquired with the MA-OVA tracer although the tracer concentration and the antibody titer level at optimum condition were varied. The antibody with high titer level did not always yield good sensitivity. At optimum condition, immunoaffinity chromatography-purified antibodies were better for sensitivity and for specificity than protein G-purified antibodies. The cross-reactivity of the purified antibodies seemed to be affected by immunogen structure and showed somewhat different patterns according to the immunoaffinity ligand utilized. These data show that the antibody purification method as well as choice of coating tracer and immunogen is essential for the sensitivity and specificity of EIA; the optimum condition for assay should be discovered using various methods and combinations.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.842-846
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• 2004

To elucidate quality changes of pine nuts and walnuts coated with green tea extract-containing protein film during storage, pine nuts and walnuts were coated with soy protein isolate (SPI) and zein film containing green tea extract, and stored at $35^{\circ}C$ for 4 weeks. During storage, peroxide, acid, and 2-thiobarbituric acid (TBA) values increased with increasing storage time regardless of treatments. Degrees of lipid oxidation were lowest in protein coating containing green tea extract, followed by protein coating and control. After 4 weeks, for pine nuts, 40, 32, and 21% of peroxide, acid, and TBA values respectively decreased by treatment of zein film coating containing green tea extract compared with control. For walnuts, 29, 24, and 21% of peroxide, acid, and TBA values respectively decreased. With SPI film coating, 41, 36, and 8% of peroxide, acid, and TBA values of pine nuts respectively decreased. For walnuts, 26, 28, and 5% of peroxide, acid, and TBA values respectively decreased by treatment of SPI film coating containing green tea extract.