• Korean Journal of Fisheries and Aquatic Sciences
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• v.36 no.5
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• pp.474-479
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• 2003

The effect of season, life stages and harvesting sites on the yield and properties of agars extracted from Gracilaria verrucosa were determined. G. verrucosa were collected seasonally from November 2001 to August 2002 at Cheongsapo and Boryong, Korea. The plants were sorted Into the different life stages (tetrasporophytes and gametophytes) and dried at $60^{\circ}C.$ The yield, sulfate, protein, uronic acid and 3,6-anhydrogalactose of the agar were determined, and standard parameters of physical quality were measured. No differences were found in yield and properties of agars from the two different harvesting sites and from lift history phases. The yield of agar was maximum in summer $(17.3-20.0\%)$ and minimum in winter $(11.9-13.1\%).$ Maximum gel strength occurred in winter when the agar yield and sulfate content were low. Gel strength was negatively correlated with agar yleld. Seasonal variations in agar yield and its quality were discussed in a view to managing the exploitation of this resource.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.1
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• pp.70-74
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• 2000

Agar for microbiological medium was prepared with pilot-scale for industrial application by the process of microfiltration ($0.4 {\mu}m\;pore size$) in $40{\~}50{\circ}C$, washing with sot water, and treatment with $0.25\;N NaOH\;at\;70{\circ}C$. Transparency, gel strength, viscosity, sulfate content, and syneresis ratio of agar prepared from Gelidium amansii was compared with commercial agar for microbiological medium. Gel strength and transparency were increased with processing, however, it's viscosity, sulfate content, and syneresis ratio were reduced. The final agar product was superior to commercial agar for microbiological medium.

• Korean Journal of Veterinary Research
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• v.30 no.3
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• pp.297-307
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• 1990

To establish an agar-gel immunodiffusion (AGID) test for detection of antibodies to Aujeszky's disease virus(ADV) in swine, the precipitating antigens were prepared by four procedures using the Aujeszky's disease virus, NYJ-1-87 strain isolated from the affected piglets in Korea. The optimal condition for AGID test and the properties of the antigens were investigated. To determine the optimal concentration of antigens, four antigens were experimentally prepared by concentrating the viral fluids by 1/30 to 1/200. It was proved that the antigen precipitated with ammonium sulfate at concentration of 1/100 was the most efficient to detect ADV antibodies by AGID test. When the relationship between the concentration of the antigens and the size of precipitating in radial immunodiffusion test was investigated, a high correlation coefficiency at r=0.95 (y=0.23x+23.4) was estimated, In study on the effects of various buffered salt solutions and agars on the sensitivity of AGID test by using the experimental ADV antigens, it was found that 0.05M tris buffer without sodium chloride at pH 7.2 induced the most distinctive precipitating lines, and that there was no significant differences in the sensitivity between the agarose and Noble's special agar. When the efficiency of AGID test was compared with serum neutralization(SN) test, the sensitivity of AGID test was 100% in SN titer over 1 : 16, 91.7% in SN titer of 1 : 8 and 57.1% in SN titer of 1 : 4. The specificity of AGID test compared with the sera with SN titer under 1 : 2 was 98.4%. Protein analysis of the antigens by SDS-PAGE indicated that antigen I and antigen III showed a specific band of polypeptides with molecular weight of 116 K in comparison with the control antigen. Antigen IV, treated with tween-80 and ammonium sulfate, revealed specific polypeptides bands at the molecular weights 45K, 98K and 150 K.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.5
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• pp.673-676
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• 1998

Preparative conditions of high-gel strength agar from Gelidium amansii have been studied, The effect of NaOH pretreatment on the quality and yields of agar extracted from Gelidium amansli was examined. The Bel strength of agar extracted from C. amansii pretreated with NaOH was higher than that of agar extracted from G. amansii non-pretreated with NaOH. The gel strength of agar extracted from G. amansii was influenced by concentration, temperature and time of pretreatment with NaOH. It was found that the proper concentration, temperature and time of NaOH pretreatment to produce high-gel strength agar was $6\%$ NaOH, $80^{\circ}C$ and 2$\~$3 hrs. The principal sugars of agar extracted from G. amansli were galactose and 3,6-anhydrogalactose.

• 한국가시화정보학회:학술대회논문집
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• 2007.11a
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• pp.88-91
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• 2007

Animal cells show different behaviors in response to the mechanical properties of the substrates. We hypothesize that the rigidity of the substrates also affects the bacterial motility and controls the colony dynamics. It is found that the colony size of Escherichia colis and Bacillus subtilis grown on the agar plates is correlated with agarose gel concentrations and thus with the substrate rigidity. High- resolution microscopic imaging reveals that bacteria in single colonies form different aggregation patterns on the agar plates with varying gel concentration. We measured the apparent diffusion coefficients in the agarose gel plates made with different gel concentrations. Mathematical modeling and quantitative imaging of dye dispersion in the agar plates suggest that there is a close connection between the diffusion rate and the colony size. Nanoscale pore structures and kinetic constraints in the porous media may have an effect on bacterial colony dynamics.

• Microbiology and Biotechnology Letters
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• v.20 no.1
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• pp.79-84
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• 1992

The Photosynthetic bacterium, Rhodopseudomonas sphaeroides strain B6 was irnmobilized on agar gel. The optimum concentration of agar for hydrogen production was 2% (w/v). Maximum rates of hydrogen production by immobilized (300 ml of gel; 2.85 rng dry cells/ml) and free cells (1l culture; 0.87 mg dry cells/ml) were 47.5 and 48.0 ml/hr/culture, respectively. However, when both cultures were fed by 10 mmoles of lactate as limited electron donor at the later period of incubation, the activity of hydrogen production by free cells was significantly decreased but, immobilized cells continued hydrogen production with almost the same initial rate. Wc examined hydrogen production by immobilized cells of strain B6 under periodic illumination for 12 hr-intervals. When the culture was periodically fed by basal medium containing 9.3 rnmoles of DL-lactate and 1.86 mmoles of L-glutamate as consumed electron donor and nitrogen source, respectively, for every one liter of hydrogen produced, hydrogen was evolved continuously with the average rate of 510 ml/day/300 ml gel (2.9 rng dry cellslml) during the incubation time for 228 hr.

• The Korean Journal of Food And Nutrition
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• v.10 no.2
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• pp.228-233
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• 1997

The effects of spray drying and extrusion drying on functional properties of agar were investigated to increase the availability of agar in food industry. In case of unmodified and spray-dried agar, gel strength and viscosity were 1,070g/$ extrm{cm}^2$ and 170.50pcs, 820g/$\textrm{cm}^2$ and 17.07cps, respectively, while 523.28g/$\textrm{cm}^2$ and 12.81 in extrusion-dried product. The lowest dissolving onset and conclusion temperature were revealed in extrusion sample, where it was attained in 80 and 11$0^{\circ}C$ of unmodified, 60 and 9$0^{\circ}C$ of spray-dried, and 35 and 8$0^{\circ}C$ of extrusion-dried agar, respectively. Melting and setting in unmodified sample were showed to 110.17 and 40.52, 90.05 and 39.54$^{\circ}C$ in spray dried, and 80.01 and 36.05$^{\circ}C$ in extrusion-dried agar, respectively.

• Korean journal of food and cookery science
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• v.33 no.1
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• pp.87-93
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• 2017

Purpose: Rice starch is known not to be suitable to Mook. Its gel is not hard and elastic enough and too sticky. This study investigated the effects of agar, carrageenan, and gelatin addition on low amylose rice flour paste and gel properties for making Mook. Methods: Angemi, low amylose rice, and Goamibyeo, intermediate amylose rice, were dry milled. The properties of Mook were determined by texture profile analysis (TPA), cold storage stability, and sensory acceptance. Results: Addition of agar and carrageenan increased cold paste viscosity, whereas addition of gelatin decreased cold paste viscosity while improving breakdown and setback viscosity. When 30% of gelling agents such as agar, carrageenan, and gelatin were added to low amylose rice, Angemi, Mook-like gels were formed. The hardness, adhesiveness, and springiness of gelling reagent-added Angemi Mook increased, whereas cohesiveness decreased, and fracturability was not observed. The addition of gelling agent decreased lightness and increased yellowness. Angemi Mook added with gelatin showed the best freeze-thaw stability while addition of agar and carrageenan increased syneresis. The carrageenan-added Angemi Mook was equal to Goamibyeo 100% Mook in all sensory acceptance properties without significant difference. Conclusion: Above results suggest that addition of carrageenan and gelatin to low amylose rice can be used to produce Mook with improved physical properties.

• The Korean Journal of Food And Nutrition
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• v.10 no.2
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• pp.234-240
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• 1997

Agar has widely been used as medical aids and food ingredients due to its pecular physicochemical and rheological properties. In this paper, the effects of spray drying and extrusion drying on functional properties of agar were investigated to clarify the sol-gel transition mechanism at low temperature and microstructure of agar gel by measuring phase transition by differential scanning calorimetery, structural differences by light microscope and scanning electron microscope observation. The lowest endothermic onset(To), peak(Tp), conclusion(Tc) temperature and enthalpy($\Delta$H) using differential scanning calorimetery were showed in extrusion-dried agar wic were checked in 41.30, 61.72, 80.50 and 0.73cal/g. In cases of unmodified and spray-dried, the values were 81.20, 95.51, 112.14 and 3.22cal/g, and 60.11, 76.45, 89.54 and 1.53cal/g, respectively. When all samples were reheated using differential scanning calorimetery after gelling fully, no significant differences of endothermic To, Tp, Tc and $\Delta$H appeared. The surface structure of unmodified agar powder observed by light microscope and scanning electron microscope appeared a continuous surface without any indication of small pores, gaps or point of discontinuity. In cases of spray-dried agar, the unstable structures with pores was resulted. The microstructures of extrusion-dried agar, however, was solid with large gaps and areas of discontinuity in the surface. From the results above, it was suggested that significant differences in phase transition and surface microstructures were clearly related to the physicochemical changes and rheological properties, solubility and gelling ability of the types of agar gel.

• Plant Biotechnology Reports
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• v.5 no.4
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• pp.345-352
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• 2011

The rheological and diffusion properties of blends of agar/guar gum, agar/Phytagel and Phytagel/guar gum were analysed and compared to those properties of agar or Phytagel applied alone at two different gelling concentrations. Moreover, their effects on the shoot multiplication of the apple scion Galaxy and two black locust clones (SF63, SF82) were studied, and their cost benefits over agar were calculated. Elastic hydrogel formation was demonstrated for each blend by rheological measurements, but the gel strength depended on the types and concentrations of the applied gelling agents and blends. Guar gum was able to speed the diffusion in the different blends, and diffusion was independent of gel strength. The rate of shoot multiplication increased (to 8.9 shoots per explant) and the percent of hyperhydrated shoots decreased (to 12%) when the blend of agar/guar gum was used for the shoot multiplication of apple. Similarly, the highest multiplication rates of black locust clones (between 3.9 and 4.1) were obtained on media solidified by blends containing guar gum. The best shoot performance with the lowest percent of hyperhydrated shoots (11-12% in SF63 and 2-23% in SF82) was achieved using agar alone or the agar/guar gum blend. The shoot multiplication was improved of both species and the production cost was reduced by 42% by using the agar/guar gum blend.