• Journal of the Korean Crystal Growth and Crystal Technology
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• v.23 no.1
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• pp.31-36
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• 2013

Acetylated Cellulose Ether (ACE), cellulose-based amphiphilic polymer with hydrophilic and hydrophobic, was synthesized and investigated in terms of its solubility and wettability for organic solvents and water. Acetyl group was substituted to the cellulose ether in a hydrophilic polymer by esterification. As a result of FT-IR, the peak corresponding to the hydroxyl group decreased and carboxyl acid peak increased with increasing reaction time and temperature, which signified the increase in the degree of acetylation of the ACE. There were similar thermal decomposition behaviors before and after esterification reaction until $800^{\circ}C$ so that the reaction occurred without significant structural changes of cellulose backbones. The solubility parameter of the ACE had a range of 18.5~26.4, and its viscosity and turbidity were controlled according to the solubility parameter of organic solvents. The ACE showed the hydrophilicity because the contact angle of the ACE was higher than the cellulose ether. These results confirmed that the ACE had the hydrophobicity and hydrophilicity due to the ether which was glucosidic bonding between the glucose units and un-reacted hydroxyl functional groups in the ACE.

• Herbal Formula Science
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• v.31 no.4
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• pp.215-230
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• 2023

Objectives : Schisandra chinensis (Turcz.) Baill contains many nutrients and exhibits high physiological functions. It has been shown that Schisandra seed and pamace contains more nutrients than fruits and thus have higher antioxidant efficacy. In this study, seed and pamace of Schisandra chinensis (Turcz.) Baill (SPSC) were treated with hot-melt extrudate (HME) extrusion to produce water-soluble nanoparticles. Methods : SPSC was treated with HME to prepare nanoparticles. In this process, excipients (hydroxypropyl methylcellulose, pullulan, 2-hydroxylpropyl-beta-cyclodextrin, lecithin) were added to prepare a hydrophilic polymer matrix. To compare and analyze the antioxidant effect and schizandrin content, total flavonoid content, total phenol content and ABTS assay were measured. To confirm the effect of increasing the water solubility of the particles, particle size and water solubility index measurements were performed. The molecular of the material was analyzed using Fourier transform infrared spectroscopy (FT-IR). Results : The particle size of HME extrudates decreased, while total phenols, flavonoids, schizandrin, antioxidant effect, and solubility increased. Through FT-IR, it was confirmed that the SPSC and the extrudate exhibit the same chemical properties. In addition, it was confirmed that when extracted with water, it exhibited a higher antioxidant effect than the ethanol extract. Conclusions : HME technology increased the solubility of SPSC, which are processing by-products, and improved their antioxidant effect to a higher degree. It was confirmed that SPSC could be used as an eco-friendly, high value-added material.

• The Korean Journal of Food And Nutrition
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• v.7 no.2
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• pp.137-143
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• 1994

To optimize extrusion cooking condition of single screw extuder for production of puffed rice extrudate using response surface methodology (RSM), moisture content, barrel temperature and screw speed were determined from contour maps, showing relationship between dependent (hardness, expansion ratio, water absorption index, water solubility Index, degree of gelatinization) and independent variables. Optimum operational conditions for production of puffed rice extrudate with suitable quality properties were moisture content 17%, barrel temperature 1$25^{\circ}C$ and screw speed 210 rpm, respectively.

• Proceedings of the Korean Fiber Society Conference
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• 2003.04a
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• pp.299-300
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• 2003

본 연구자들은 이산화탄소($CO_2$)에 의한 셀룰로오스 카보네이트의 제조 및 재생 셀룰로오스 섬유 제조에 대한 몇몇 기초 연구성과를 발표한 바 있다[1, 2]. 이번 연구에서는 이산화탄소와의 반응을 통해 제조된 셀룰로오스 카보네이트 유도체의 치환도 변화에 따른 용해성을 평가하고 상그림표를 작성하였다. (중략)

• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.959-964
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• 1996

The physicochemical and gelatinization properties of rice flours, which were prepared by polishing nonwaxy brown rice (Dongjin byeo), depending on polishing degrees were investigated. The contents of protein, ash, lipid and fiber decreased significantly as the degrees of polishing increased and water uptake of rice grains decreased during hydration. When the surface of the soaked rice grains was examined by the SEM, extensive crack formation was observed. The water binding capacities, swelling power and solubility of rice flour increased as the polishing degree increased. By the amylogram, the initial gelatinization temperatures of rice flour decreased as the polishing degree increased and the peak viscosities, the breakdown and consistency of rice flour increased as the polishing degree increased.

• Korean Journal of Rural Living Science
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• v.8 no.2
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• pp.125-129
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• 1997

The effect of mugwort powder on some physicochemical properties of rice flour, the viscosity of rice flour pastes and the degree of gelatinization of pastes and gels were investigated. By addition of mugwort, water binding capacity, swelling power, and solubility of rice flour were increased, also the viscosity and, the degree of gelatinization of rice flour pastes and gels were increased. Generally wet rice flour-mugwort pastes and gels were better than those of dry rice flour-mugwort. And viscosity and gelatinization of the rice-mugwort pastes and gels were decreased slightly during storage at $20^{\circ}C$ for 7 days.

• Journal of Sericultural and Entomological Science
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• v.42 no.2
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• pp.104-108
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• 2000

To hydrolyze insolule sericin the enzyme hydrolysis was used, and then obtained the results as given belows. When insoluble sericin was hydrolyzed by enzyme treatment, the solubility was best at pH 7, 60$\^{C}$ and was slightly increased both above 2 hours treatment and above 10% of enzyme concentration. As the results of electrophoresis, the distribution of molecular weight of sericin powder obtained by enzyme hydrolysis was very weak and showed in the wide range having no distinguishable band. Average degree of polymerzations (A.D.P.) of sericin hydrolyzed by enzyme were about 4.1∼6.3, average molecular weight were about 470∼730. The whiteness of the sericin powder obtained by enzyme hydrolysis was high and increased slightly with higher treatment concentration of enzyme. As the results of amino acid analysis, the amino acid analysis, the amino acid composition of the sericin powder from the enzyme treatment were similar to which located at near 230$\^{C}$ and 320$\^{C}$. The peak of near 230$\^{C}$ could not been found in the sericin powder obtained by enzyme hydrolysis.

• Journal of the Korean Applied Science and Technology
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• v.13 no.1
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• pp.47-54
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• 1996

Cinnamoyl ester(PGEFC) of poly(phloroglucinol-formaldehyde) glycidyl ether which has photosensitive functional group was prepared to apply to photoresist. Photosensitivity of PGEFC was estimated by the solubility difference in organic solvent before and after exposure to light. The yield of residual film was calculated by immersing the sample-coated quartz plates in the solvent which was used in coating. The yield of the residual film which was closely related to the sensitivity of the film, was affected by the degree of polymerization of the backbone resin, sensitizers and their concentration. The sensitivity was depended upon the degree of polymerization. Most of effective sensitizer for PGEFC among the sensitizers was 2, 6-dichloro-4-nitroaniline.

• Journal of Ginseng Research
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• v.8 no.2
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• pp.135-152
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• 1984

Solubility and degree of swelling of the starch were about 15% and 30%, respectively when the starch in agueous solution was heated at 90$^{\circ}C$ for 30minutes. The starch showed no singnificant differences in the degree of swelling and soblubility with a growing period of ginseng. The starch was begun gelatinize at 50-55$^{\circ}C$ and completed at 65-70$^{\circ}C$ by the amy tical methods of X-ray diffraction, disappearance of crystalinity. Brabender angly lographic analysis and amylase digestion test. The maximum and minimum peak viscosities of 10% starch solution were 5.500 B.U and 1960 B.U, respectively. The starch showed no significant differences in pasting temperature, maximum and minimum viscosities on amylogram with a growing period of ginseng. The intrinsic viscosities of the starch and amylose were 0.54 and 1.5-1.9, respectively.

• Journal of Sericultural and Entomological Science
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• v.42 no.1
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• pp.31-35
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• 2000

When insoluble sericin was hydrolyzed by treatment of NaOH solution, the solubility was increased with higher treatment temperature and longer treatment time. Whereas it was decreased in addition of NaHSO$_3$. As the results of electrophoresis in sericin powder obtained by the NaOH treatment, a distinguishable band was not confirmed. Average degree of polymerizations(A.D.P.) of sericin hydrolyzed by NaOH solutions were about 19.6∼22.1 and average molecular weight(M.W.) were about 2,200∼2,500. The longer hydrolysis time increased the whiteness of sericin powder. As the results of amino acid analysis, the contents of Thr., Tyr., and Ser. were decreased in NaOH hydrolysis as compared to HCl hydrolysis. In DSC analysis, thermal deformation and pyrolysis peak located at near 230$\^{C}$ and 320$\^{C}$, respectively.