• KSBB Journal
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• v.18 no.1
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• pp.35-38
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• 2003

Analysis of proteome in amniotic fluid was performed by 2-D PAGE (polyacrylamide gel electrophoresis). Proteins in amniotic fluid were separated by centrifugation and solubilized in buffer solution for IEF, using an IPG strip of pH 4-7L. Both a homogeneous slab gel of 12.5% and a gradient gel of 8-18%, were used. After 2-D PAGE, spots were stained with silver nitrate and picked up for in-gel digestion. Digested peptides were analyzed by MALDI-TOF and proteins were further identifical. More protein spots were detected in the gradient gels and a protein not previously reported was identified.

• Food Science and Biotechnology
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• v.15 no.3
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• pp.409-412
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• 2006

Interrelationship between results of large deformation (texture profile analysis, TPA) test and small deformation (creep) test on ohmic heated surimi gel, water-bath heated surimi gel, and commercial fish gel products (kamabokos) was examined. Creep test revealed ohmic heated gels have higher elastic modulus and viscosity values than water-bath heated ones, with differences of elastic modulus and viscosity between ohmic and water-bath heated gels being 18 and 28.5%, respectively. These differences were reflected in the higher hardness, cohesiveness, and chewiness values of ohmic heated gels in TPA. In TPA test, the differences of hardness and chewiness between ohmic heated gel and water-bath heated gel were 29.3 and 38.7%, respectively. It was concluded that with proper experimental design, the small deformation creep test which gives molecular level deformation data can be related to the large deformation TPA test indicating the sensory textural properties.

• Environmental Mutagens and Carcinogens
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• v.18 no.2
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• pp.83-88
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• 1998

To detect the mutation in a given sequence, there are variety of methods developed by use of the gel electrophoresis. One of the methods, TGGE (Temperature Gradient Gel Electrophoresis), is a popular technique because it can detect mutations in DNA fragment with ease and at low cost. This study used 200 bp BamHI-digested DNA fragment containing the human $\varepsilon$-globin promoter which was mutated[$\varepsilon$ F1*(-141), GATA- I*(-163), and GATA-1* & $\varepsilon$F1]. This BamHI-digested DNA fragment was directly used to detect the mutated DNA fragment on 50% denaturant gel with temperature gradient of 45$^{\circ}C$ through $53^{\circ}C$. In agreement with the theoretical result of MELTSCAN program (Brossette and Wallet, 1994) the mobilities of mutated DNA fragments were shown to be nearly distinguished on the temperature gradient gel. In contrast to the above result the heteroduplex analysis under the temperature gradient condition was shown to detect the mutated DNA fragments through the heteroduplex formation between strands of mutated DNA and wild-type DNA.

• 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%.

• Journal of Pharmaceutical Investigation
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• v.31 no.1
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• pp.13-18
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• 2001

This study was to investigate the relationship between the gel layer thickness and swelling boundary via strength measurements using texture analysis. The novel texture analysis approach was used to examine the dynamics of swelling behavior in a ternary polymeric matrix tablet. The method permitted the characterization of the changes occurring at the peripheral as well as within interior boundary of the swelling during water ingress. The increase in gel strength for pectin, HPMC, and a ternary mixture with gelatin was found to depend on polymer concentration. Therefore, this method is further applicable to characterize the swelling behavior and provide opportunity to differentiate the gel-layer from that of swelling boundary.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.47 no.1
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• pp.85-92
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• 2021

The stratum corneum is formed from keratinocytes and intercellular lipids, with ceramide as the main component of intercellular lipids. Ceramides are one of the important components of the intercellular lipids to form a lamellar structure, but they are insoluble and therefore are not suitable for direct application to the skin. Thus, it was intended to apply ceramide to the formulation of pluronic lecithin organogel (PLO gel), which received constant attention among drug delivery systems. A suitable oil for formulation was selected and a PLO gel containing ceramide was manufactured. Liquid crystal formation and variation were observed using polarized microscopes, and viscoelastic analysis was performed to find out the viscoelastic behavior of the PLO gel. Small-angle X-ray scattering (SAXS) and wide-angle X-ray scattering (WAXS) analysis were performed to confirm the structures in the formulation. Results showed that the size and stability of the liquid crystal differed depending on the content ratio of ceramide and lecithin in the PLO gel containing ceramide. Furthermore, viscoelastic analysis showed the stability of the formulation, and SAXS/WAXS analysis confirmed that the PLO gel without ceramide had hexagonal structure of the quadrilateral system array, and the PLO gel with ceramide had the lamellar structure of the quadrilateral system array.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.8
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• pp.1195-1204
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• 2019

Objective: The purpose of this study was to investigate whether addition of konjac gel with three different vegetable powders can increase quality of low-fat frankfurter-type sausage. Methods: Low-fat frankfurter-type sausages were manufactured with formulations containing konjac gel and three vegetable powders (aloe vera, cactus pear, or wheat sprout) as pork fat replacers. The formulations of frankfurters were as follows: NF (normal-fat; 20% pork fat), LF (low-fat; 10% pork fat), KG (low-fat; 10% pork fat+10% konjac gel), and konjac gel with three vegetable powders (KV), such as KV-AV (10% pork fat+10% konjac gel with aloe vera), KV-CP (10% pork fat+10% konjac gel with cactus pear), and KV-WS (10% pork fat+10% konjac gel with wheat sprout). Proximate analysis, pH value, color evaluation, cooking loss, water-holding capacity, emulsion stability, apparent viscosity, texture profile analysis, and sensory evaluation were determined. Results: The konjac gel containing groups showed lower fat content (p<0.05) and higher moisture content than NF group (p<0.05). The pH value of frankfurters was decreased in three KV groups (p<0.05). The three KV groups had increased dark color (p<0.05) compared with KG, and KV-CP had the highest redness (p<0.05). The water-holding capacity and emulsion stability were higher in the three KV groups than KG and LF (p<0.05). Cooking loss was generally decreased in the three KV groups, compared with KG (p<0.05). The apparent viscosity of KV groups was similar with NF group and overall texture properties were improved in KV-CP. In the sensory evaluation, the highest overall acceptability was found in KV-CP groups (p<0.05). Conclusion: The four fat replacers improved physicochemical properties of low-fat frankfurters. Particularly, konjac gel with cactus pear powder seems more acceptable as a pork fat replacer.

• Polymer(Korea)
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• v.24 no.1
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• pp.8-15
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• 2000

Phenolic/furfural(P/F) gel microspheres were successfully produced by new supercritical $CO_2$-based process. $CO_2$-soluble poly(dimethylsiloxane) (PDMS) was used as the stabilizer in this system. Spherical morphology of the gel microspheres was confirmed by scanning electron microscopy. Particle size and particle size distribution of P/F gel microspheres can be modified by variety of the solids content and the stabilizer content. The resultant P/F gel microspheres have average particle size in the range of 1-6 ${\mu}{\textrm}{m}$. The structure of P/F gel microspheres was revealed by thermogravimetric analysis and IR analysis.

• Journal of the Korean Ceramic Society
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• v.30 no.7
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• pp.535-542
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• 1993

It was investigated in this study that a preparation method, activation energy, surface area, pore volume, pore size distribution and DTA analysis of the dry gel in process of producing monolithic porous gel in Li2O-Al2O3-TiO2-SiO2 system by the sol-gel technique using metal alkoxides. Activation energy for gellation according to the variation of water concentration and the kind of catalysts ranged from 10 to 20kcal/mole. Monolithic dry gels were prepared after drying at 9$0^{\circ}C$ when the amount of water for gellation was 4~8 times more than the stoichiometric amount, that was necessary for the full hydrolysis of the mixed metal alkoxide. The specific surface area, the pore volume, the average pore radius of the dried gel at 18$0^{\circ}C$ according to the various kinds of catalyst were about 348~734$m^2$/g, 0.35~0.70ml/g and 10~35$\AA$, respectively. It showed that the dry gels were porous body. As a result ofthe analysis of DTA, it was confirmed that the exothermaic peaks at 715$^{\circ}C$ and 77$0^{\circ}C$ was clue to the crystallization of dried gel.

• Food Quality and Culture
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• v.3 no.2
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• pp.53-58
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• 2009

This study was conducted to investigate the quality characteristics of frozen stored mungbean starch gels added with sucrose fatty acid ester (SE). The study showed a delay of gelatinization of mungbean starch by SE addition through the measurements conducted by using Rapid Visco Analyzer (RVA) and Differential Scanning Calorimeter (DSC). In the color of SE added frozen stored gels, lightness (L) and yellowness (b) values were increased compared to those of values measured from freshly prepared gel, whereas redness (a) value was decreased. The addition of 1% SE on mungbean starch gel prevented the color change during frozen storage. Rupture stress and rupture energy of frozen stored gel was higher than those of freshly prepared gel, whereas rupture strain of frozen stored gel was lower than that of freshly prepared gel. The addition of 1% SE on mungbean starch gel prevented the change of rupture characteristics during frozen storage. Texture profile analysis(TPA) characteristics revealed a significant change of the gel texture during frozen storage by showing an increase of hardness of the frozen stored gels compared to the freshly prepared gels with newly discovered fracturability, which resulted to show a large difference of gel texture by showing the disappearance of adhesiveness and large reduction of cohesivenes. The addition of 1% SE on mungbean starch gel prevented the change of TPA characteristics during frozen storage. Scanning electron micrographs showed that network structure of frozen stored gel was more rough than that of freshly prepared gel, and the addition of 1% SE on mungbean starch gel could suppress the breakdown of network structure. Thus the addition of 1.0% SE on mungbean starch gel was appropriate method for remaining gel characteristics during frozen storage.