• Preventive Nutrition and Food Science
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• v.1 no.1
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• pp.53-58
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• 1996

The characterstics of the soy protein curd(eczyme-, HCI- and Ca-surd) were shown by scanning electron micrographs and gel electrophoreis. The emulsion stability of enzyme-curd showed high value in the range of pH 2~10and wide range of temperature(20~8$0^{\circ}C$). While at the isoelectric point(pH5.0), the emulsion stability of the HCI-and Ca-curd was decreased remarkably, and the emulsion stability of temperature was reduced quickly to the 60% and 40% at the 4$0^{\circ}C$. The foam stability of enzyme-curd was slightly higher than that HCI-and CA-curd in all ranges of pH and temperature. The feature of SEM of enzyme-cured produced degradation products faster than that of the HCI- and Ca-curd.

• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.228-234
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• 1984

A partial hydrolysis of soybean protein isolate was carried out by using pepsin and trypsin. The degree of hydrolysis was evaluated by chemical analysis, viscometric measurements and gel electrophoresis. The functional properties of the hydrolyzates such as flow behavior, emulsion properties and foaming properties were evaluated. A selective hydrolysis of 11S protein fraction by pepsin was observed from the SDS-PAG electrophoresis. The changes in the molecular weight distribution by different conditions of enzyme hydrolysis were evaluated. The changes in the intrinsic viscosity of the protein hydrolylate by reaction time were highly correlated to the contents of TCA soluble protein and 0.03 M $CaCl_2$ soluble nitrogen. The degree of hydrolysis ($DH_{TCA}$, $DH_{Ca}$) were used to evaluate the effect of enzyme treatment on the functional properties of the hydrolyzate. The apparent viscosity and emulsion capacity and stability of the protein solution decreased as DH increased, while the foaming capacity increased linearly with the increasing DH.

• Journal of Industrial Technology
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• v.21 no.B
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• pp.249-256
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• 2001

The purpose of this study was to remove the excessive air foaming which was produced in mixing the RSLMC(latex-modified concrete with rapid-setting cement) by choosing the best antifoam agent type. A series of RSLMM(latex-modified mortar with rapid-setting cement) experiments were carried out as a basic experiments for RSLMC with the main experimental variables such as antifiamer types(A, B, C, D), antifoamer contents(0, 1, 2, 3%), and latex contents(10, 15%). Air content test and compressive strength tests were carried out to measure the improved properties of RSLMM. SEM analysis, also, was carried to observe the formation of latex film. The results of RSLMM showed that the decrease of 50% air content was obtained by admixturing an antifoam agent by 1%. This made the strength enhanced and the workability be within the purposed. The best properties of compressive strengths was obtained at latex content of 15% and D antifoam agent of 1%. compressive strength increased about 32.6%. The analysis of SEM results no difference in a formation of later film.

• Applied Chemistry for Engineering
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• v.3 no.2
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• pp.224-229
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• 1992

Sodium acyl isethionate, one of the anionic surfactants, was synthesized and purified from the fatty acid and the sodium isethionate. To investigate the tendency of the surface active properties of acyl group, surface tension, foaming power, foam stability, lime soap dispersing power, detergency, and critical micelle concentration were determinded. The results exhibited that sodium acyl isethionates had exellent surface active properties and critical micelle concentrations were measured between $1.1{\times}10^{-4}mol/l$ and $4.8{\times}10^{-3}mol/l$. In this case, surface tensions were indicated between 26.8dyn/cm and 36.7dyn/cm.

• Food Science and Biotechnology
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• v.18 no.6
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• pp.1404-1410
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• 2009

Chestnut flours (CFs) were produced from 3 chestnut samples (Aydin, Kutahya, and Bursa) by 2 different methods (boiled and oven-dried: BOD-CF and freeze-dried: FD-CF). Functional properties and effects of CF addition (10, 20, and 30%) on the qualities of regular and low-fat cookie were investigated. The freeze drying significantly increased water solubility of CFs but decreased their water binding capacity. The emulsion capacity and stability of FD-CFs were higher than those of BOD-CFs. At pH 4, 6, 8, and 10 FD-CFs had better gelation properties. Spread ratio (SR) values of BOD-CF supplemented regular or low-fat cookies decreased with increasing CF levels. Hardness values of CF supplemented regular cookies were generally lower compared to control. SR and hardness values of FD-CF supplemented cookies were higher than those of BOD-CF supplemented ones. Surface colors of the cookies were darker with FD-CF addition as compared to BODCF addition. In low-fat cookies, the sample supplemented with 10% Kutahya FD-CF had the highest taste-flavor value. FDCF supplementation generally resulted in higher appearance and taste-flavor scores than BOD-CF supplementation in cookies.

• Journal of the Korean Applied Science and Technology
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• v.10 no.2
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• pp.81-90
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• 1993

The Surfactants composed of acylated aterocollagen which is produced by the acylation of the side chain amino radicals of aterocollagen with an aliphatic acid having 12 to 18 carbon atoms will be discussed in this study. This condensation is done at moderate reaction temperature (<$25^{\circ}C$) in aqueous alkaline solution. The products of this reaction were identified by UV/VIS spectroscopy and infrared spectroscopy. For these compounds, surface active properties and physical properties including isoelectric point, Krafft point, surface tension, critical micelle concentration(cmc), foaming power, viscosity behaviour, water holding capacity, skin irritation and emulsifying power were measured respectively. The experimental results received that the products have a good emulsifying power, excellent water holding capacity while having low skin irritation. Thus, these derivatives will be expected to be used as an emulsifying agent for O/W type cosmetic emulsion.

• Polymer(Korea)
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• v.37 no.4
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• pp.478-485
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• 2013

In this study, hydrogels with fast swelling and high absorbent properties were prepared using biopolymers approved as a food additive and their swelling properties were characterized. To improve the swelling properties of conventional hydrogels, we formed gas bubbles using a foaming agent in the process of preparing hydrogels and characterized in terms of equilibrium swelling ratio, swelling kinetics and cytotoxicity. In particular, alginate hydrogels observed by a digital microscope have an open-pore channels structure with the sizes of hundreds micrometers. Also, the cell viability of all hydrogels were found to be much higher than that of poly(acrylic acid).

• Applied Biological Chemistry
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• v.36 no.3
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• pp.172-177
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• 1993

To extract insoluble proteins from sesame meal residue by microorganism, the sesame meal residue was treated with crude enzyme solution of Bacillus sp. CW-1121. The foaming capacity of salt soluble protein was quite lower than that of water soluble protein and the foaming stability of salt soluble protein decreased abruptly in 10 min., while it sustained for 30 min in case of water soluble protein. Emulsion capacities of all the protein fractions showed minimum value near isoelectric point of protein and salt soluble protein had lower emulsion capacities than that of water soluble protein. The emulsion stability of the protein was relatively stable for 30 min at $80^{\circ}C$. Oil and water absorption capacities of salt soluble protein were higher than those of water soluble protein.

• Journal of the Korean Applied Science and Technology
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• v.15 no.2
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• pp.11-24
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• 1998

All the surface activities including surface tension, foaming power, foam stability, emulsifying power, dispersion effect, and detergency were measured and critical micelle concentration(cmc) was evaluated in dilute aqueous solution. The cmc evaluated by the Ring method was $10^{-3}{\sim}10^{-4}mol/L$ in case of monoesters, and $10^{-3}{\sim}5.0{\times}10^{-5}mol/L$ in case of diesters, respectively. Surface tension of the aqueous solution was decreased to $45{\sim}50dyne/cm$, showing the tendency that the ability of lowering the surface tension was dependent on increasing of carbon atom number in alkyl chain. Foaming power of all the monoesters was better than that of diesters. while foam stability of diesters was to the contrary. Emulsifying power of soybean oil or benzene was specially expected to be good for emulsifiers in industrial application fields. HLB values of monoesters and diesters evaluated by Griffin's method were in the range of 8 to 12. Dispersion property of ferric oxide was stable in the range of $4.5{\times}10^{-5}{\sim}5.0{\times}^{-4}mol/L$ in case of monoesters, and $10^{-5}{\sim}10^{-4}mol/L$ in case of diesters.

• Journal of the Korean Ceramic Society
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• v.56 no.4
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• pp.365-373
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• 2019

Pond ash is a mixture of mostly coarser fly ash and bottom ash. The recycling rate of pond ash is low because pond ash is mixed with seawater and deposited in ponds. The pond ash is also subjected to natural weathering over a period of time. In this study, we investigated whether pond ash can be used as a raw material of geopolymers, without any purification process or through a minimal purification process. In addition, we investigated whether synthetic basalt made by adding foaming agent to geopolymer or casting it into a mold can show the surface of the natural basalt as it is. The highest 7-day compressive strength in geopolymers from pond ash without purification process was 26 MPa. The highest 7-day compressive strength in geopolymers from pond ash with impurities removed through dry sieve analysis was found to improve to 80 MPa. On the other hand, synthetic basalt made with geopolymer was shown to be more advantageous aesthetically when produced by casting it in a silicone mold rather than by adding a foaming agent. Non-purified pond ash can be made into geopolymers having low strength. Pond ash purified by sieving can, without use of an aggregate, be made into geopolymer having high-strength. Also, it is possible to produce synthetic basalt with the same appearance as natural basalt and sufficient strength for commercialization. This process will contribute to the mass consumption and recycling of pond ash.