• The Journal of the Acoustical Society of Korea
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• v.9 no.6
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• pp.74-80
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• 1990

천연 단백질인 egg white의 gel화의 과정을 초음파 측정에 의하여 연구하였다. Egg white는 6 0℃ 이상의 어떤 온도에서 aging 측정을 하면 gel화의 진행에 따라 흡수는 증가, 음속은 감소하였다. Egg white의 gel 화는 60℃와 75℃에서 크게 진행하였고, egg white gel의 비가역성을 반영해서 음속과 흡수 모두 이력현상이 관측되었다.

• Proceedings of the Acoustical Society of Korea Conference
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• 1998.06d
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• pp.29-34
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• 1998

Egg white의 gel화에 따른 음속과 흡수의 변화가 60와 75$^{\circ}C$에서 크게 나타난 것이 egg white의 어느 단백질 성분에 의한 것인가를 조사하기 위해 egg white의 주요한 단백질 성분인 obalbumin, conalbumin, ovomucoid protein에 대해 gel화에 따른 음속 및 흡수의 변화를 온도 10-95$^{\circ}C$의 범위에서 초음파pulse법을 사용하여 측정하였다. Ovalbumin는 7$0^{\circ}C$, conalbumin는 5$0^{\circ}C$에서 gel화가 시작되었고 ovomucoid는 측정온도범위내에서는 gel화가 진행되지 않았다. Gel화하는 이상의 온도에서 음속과 흡수에 대하여 aging측정을 행하여 gel화에 의한 dam속과 흡수의 변화를 관측하였다. 그 결과 conalbumin는 5$0^{\circ}C$, ovalbumin는 75$^{\circ}C$에서 음속과 흡수의변화가 많이 일어났다. Egg white의 60와 75$^{\circ}C$의 gel화에 의한 음속과 흡수의 큰 변화는 각각 conalbumin과 ovalbumin에 의한 것임을 알았고 Conalbumin과 ovalbumin는 aging 온도를 parameter로하여 이력현상이 관측되었다.

• Journal of Pharmaceutical Investigation
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• v.32 no.3
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• pp.165-172
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• 2002

Injectable gel composed of egg phosphatidylcholine (egg PC), hyaluronate (HA) and water was formulated for local drug delivery. The lamellar liquid crystalline structure of the egg PC/water system did not change by adding HA in the formulation. However, egg PC/HA/water gel was more resistant to erosion than the egg PC/water gel. The egg PC/HA/water and egg PC/water gels containing model drugs, tetracycline and sudan IV were prepared to perform in vitro and in vivo drug release experiments. In vitro release of tetracycline was sustained in the gel type formulations. The release rate of hydrophobic sudan IV was extremely slow. More than 99% of sudan IV remained inside the gel after 5 days. In vivo release of drugs from the air pouch model in Balb/c mice shows that lipophilic sudan IV remained for more than 10 days whereas tetracycline remained for 1 day in the pouch. The compatibility of the gels was also examined by histopathology. The gels did not cause any adverse inflammatory effect in the air pouch.

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.594-599
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• 1988

Methods by which liquid egg could be stored in liquid state at frozen storage temperature$(-15^{\circ}C)$ with selected cryoprotectants and enzyme treatment were investiated, and quality changes in samples during storage were examined. The concentration of cryoprotectants (45% fructose and 55% glucose) to be added to egg yolk and whole egg to store them at $-15^{\circ}C$ in unfrozen state were 45.2% and 70.3%, respectively. Changes in consistency, precipitation of protein and microstructure of egg samples during storage indicated that adding cryoprotectants to liquid egg could effectively inhibit development of gelation during storage at $-15^{\circ}C$. Treating liquid egg with 0.15% papain could inhibit gelation during storage to some extent.

• Korean Journal of Poultry Science
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• v.17 no.3
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• pp.217-223
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• 1990

This study was undertaken to find out the changes of chemically modified egg albumen grl after heat treatment at $95^{\circ}C$ for 30 minutes or at $120^{\circ}C$ for 30 minutes. Acetylation and succinylation increased the hardness of egg albumen gel, it was rather higher at high heat treatment($120^{\circ}C$, 30min.) than at low heat treatment($95^{\circ}C$, 30min). The cohesiveness of egg albumen gel was improved remarkably by succinylation and maleylation at both low and high heat treatment. The lightness and yellowness of egg albumen gel were decreased by chemical modification. Initial heat denaturation temperature of egg albumen was increased by 11$^{\circ}C$ by acetylation, by $12.5^{\circ}C$ by maleylation and by ,$14.5^{\circ}C$ by succinylation.

• Preventive Nutrition and Food Science
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• v.3 no.3
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• pp.292-294
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• 1998

Surimi sol and gel were prepared by mixing egg albumin, starch, oil and carrageenan, which are used as representative ingredients in the surimi composite, at different ratio. Structural properties in surimi composite were investigated by examining the phase changes and dispersion pattern (average particle size, size range and the averge number of particle) of the particulate ingredients in sol and gel with an image analyzer. A staining technique of the specimen containing egg albumin in surimi gel was developed by adjusting pH of a toluidine staining solution. Image analysis revealed that size and density of ingredient particles were function of the level and dispersion of ingredients except of starch-incorporated surimi gel which showed maximum particle size at 6%.

• Korean Journal of Poultry Science
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• v.17 no.3
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• pp.211-216
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• 1990

This study was undertaken to find out the effect of egg albumen concentration and addition of sugars on heat stability of egg albumen gel after heat treatment at $95^{\circ}C$ for 30 minutes or at $120^{\circ}C$ for 30 minutes. The hardness of albumen gel was decreased rapidly and the lightness and yellowness was decreased slowly as egg albumen was diluted regardless of heating condition. The cohesiveness was increased as the protein concentration was decreased at below 8.3%. The hardness of albumen gel was decreased by the addition of over 2.5% sucrose, and the cohesiveness was decreased slightly with the addition of sucrose. The addition of glucose improved the cohesiveness and decreased lightness remarkably after heat treatment at 120% for 30 minutes.

• The Korean Journal of Food And Nutrition
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• v.11 no.2
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• pp.228-236
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• 1998

Egg is an important foods containing many good proteins. But it is well known that egg protein has a lot of allergenicity. The purpose of this study is to develop the methods to reduce the allergenicity of egg. I tried various experimental methods ; For example, heat treatment, irradiation with ultraviolet and microwaves, treatment with polyphosphate, enzyme hydrolysis and PCA inhibition test using guinea pigs and degrees of hydrolysis. The results obtained were as follows ; 1. Heat treatment reduced allergenicity of egg protein. The longer the heat time, the better the effect. 2. Irradiating with ultraviolet and microwave increased both the degree of protein hydrolysis and PCA inhibition reduced the allergenicity. Ultraviolet was more effective than microwaves on egg protein. Fertilized eggs did not reduce allergenicity. 3. Enzyme treatment increased the degree of hydrolysis and PCA inhibition, and reduced allergenicity considerably. Alcalase was more effective than neutrase. 4. Adding polyphosphate did not induced protein hydrolysis, but increased PCA inhibition and reduced allergenicity. 5. The picture of various treatments of egg gel by SEM showed a light surface which indicated that protein was desolved. Neutrase was lighter than alcalase, and the longer the heating time, the lighter the surface became. 6. Measurements of the hardness of egg gel by Instron showed that the longer the reaction time with enzyme, the softer it became.

• Food Science of Animal Resources
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• v.44 no.6
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• pp.1327-1344
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• 2024

The research focused on evaluating the impact of olive leaf water extract (OEx4) on the microbiological and physical properties of egg gels, as well as its ability to protect the rheological properties of gel throughout freeze-thaw cycles. Egg gels with added OEx4 at concentrations of 0.03% and 0.1% (w/w) a to minced whole egg and egg white were frozen at -20℃ for five days, undergoing three freeze-thaw cycles. The weight of the OEx4-egg gels was constant throughout the cycles, in contrast to the control egg gels without OEx4, which displayed accelerated thawing weight loss. The OEx4-egg gels maintained their water-holding capacity, breaking strength, elasticity, and viscosity, but the control egg gels saw a decrease. Using scanning electron microscopy, it was discovered that the OEx4-egg gels even after freezing retained a structure similar to their non-frozen condition, in contrast to the control egg gels. These findings suggest that OEx4 imparts freeze-resistance to egg gels. Additionally, OEx4 application improved the interaction between non-polar groups and water molecules, in egg gels leading to a rise in pH. Then, OEx4 has been found to effectively hinder the proliferation of bacteria while also minimizing the occurrence of gel contamination in eggs subjected to the freeze-thaw process. Therefore, OEx4 proves to be beneficial in enhancing the physical, chemical and microbiological properties of frozen processed poultry products.

• Korean Journal of Poultry Science
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• v.17 no.2
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• pp.127-133
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• 1990

This study was undertaken to find out the effect of heating time and temperature, pH and NaCl concentration on the heat stability of egg albumen gel during heat treatment. With the transient decrease at 110-$130^{\circ}C$, hardness of heat-set albumen gel was increased as the heating temperature increased. The cohesiveness showed similar trend as well. The lightness was decreased while the yellowness was increased as the heating time and temperature increased. Heat-set albumen gel showed maximum hardness at pH 4.5-5.0 and pH 9.0 High heat treatment($120^{\circ}C$, 30min) showed higher hardness at alkaline range compared to low heat treatment($96^{\circ}C$, 30min.). Color of the albumen gel was relatively dark at acidic range and bright at alkaline range. High heat treatment caused darker albumen gel at alkaline range and brighter albumen gel at acidic range. The addition of NaCl increased hardness and cohesiveness of the albumen gel and improved the lightness after high heat treatment regardless of NaCl concentration.