• Journal of Applied Biological Chemistry
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• 제42권3호
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• pp.125-129
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• 1999

The changes in gel characteristics of soy protein and succinylated soy protein due to various specific interaction-altering reagents which affect the formation and textural properties of gels, were studied. The reagents were added to 15% soy protein solutions prior to heat treatment. Succinylated soy protein formed harder gel without the addition of reagents. Hardly no gels were formed with urea, indicating that hydrogen bonds significantly contributed to the formation and hardness of the gel and the effects of urea on the hardness of succinylated soy protein gel were more significant. Disulfide bonds were important in the formation of hard gels whether they were succinylated or not, but the contributions of hydrophobic interactions to gel hardness were relatively insignificant. The hardness reducing effects of NaCl and NaSCN were more significant in succinylated soy protein gel. As such, electrostatic interactions were important for succinylated soy protein to form hard gel but not for unmodified soy protein.

• 한국식품저장유통학회지
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• 제5권1호
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• pp.65-71
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• 1998

The changes in gel characteristics of soy protein as a result of various reagents that alter specific interactions which affect the formation and textural properties of gels, were studied. The reagents were added to 15% soy protein solutions prior to heat treatment. The gels were not formed with urea, indicating that hydrogen bonds significantly contributed to the formation and hardness of soy protein gel. Hydrophobic interactions and disulfide bonds compensated for hydrogen bonds and the contributions of electrostatic interactions to gel hardness are relatively insignificant. The farce primarily responsible for gel cohesiveness appeared to be disulfide bonds, because a significant decrease in cohesiveness was found only with the presence of N-ethylmaleimide. Adhesiveness decreased only with the addition of urea, and thus the contribution of hydrogen bonding to adhesiveness of gel could be concluded to be resent. However, adhesiveness was suggested to be interpreted not only wile molecular forces involved in gel formation but also with hydration properties of protein.

• Structural Engineering and Mechanics
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• 제50권5호
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• pp.575-588
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• 2014

Gel materials have recently gained more attention due to its unique capability of large and reversible volumetric changes. This study explores the possibility of mimicking the pattern formation of certain natural fruits during their growing process and leaves during drying processes through the swelling and de-swelling of gel materials. This will hopefully provide certain technical explanations on the morphology of fruits and plants. We adopt the inhomogeneous field gel theory to predict the deformation configurations of gel structures to describe the morphology of natural fruits and plants. The growing processes of apple and capsicum are simulated by imposing appropriate boundary conditions and field loading via varying the chemical potential from their immature to mature stages. The drying processes of three types of leaves with different vein structures are also investigated. The simulations lead to promising results and demonstrate that pattern formation of fruits and plants may be described from mechanical perspective by the behavior of gel materials based on the inhomogeneous field theory.

• Preventive Nutrition and Food Science
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• 제2권4호
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• pp.281-284
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• 1997

Heat-induced gelation is an important functional property of whey proteins. Preheating of calcium reduced whey was reported to increase gel strength. 5% whey-protein solutions were preheated at pH7 and at various temperatures(60~8$0^{\circ}C$) for 15 minutes. The amount of soluble aggregates and denaturation enthalpy of preheated whey proteins were measured. Preheating temperature was negatively correlated with denaturation enthalpy($R^2$=0.857, P=0.08) and positive with the amount of soluble aggregates($R^2$=0.921, P=0.002). Denaturation enthalpy was negatively correlated with gel strength($R^2$=0.93, P=0.002). Soluble aggregates and gel strength were positively correlated($R^2$=0.972, P=0.0003). The formation of three dimensional gel network requires controlled protein denaturation and aggregation. Since preheating leads to the partial denaturation of proteins and the formation of soluble aggregates, preheated whey proteins have a higher gel strength than non-preheated one.

• Bulletin of the Korean Chemical Society
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• 제17권2호
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• pp.158-162
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• 1996

The steady-state emission and fluorescence lifetimes of 1,3-dipyrenylpropane were measured in silicate sol-gel and xerogel matrices. In sol solution, the fluorescence emission spectra of monomer and excimer resemble those in hydrocarbon solvents. In gel and xerogel condition, however, the fluorescence spectra exhibit significant change, largely confirming the intramolecular motions in gel pores are influenced by microviscosity. The rate constants for intramolecular excimer formation were obtained from the measured fluorescence lifetimes and the rate processes for excimer forming in silicate sol-gel are described by a simple kinetic scheme.

• Bulletin of the Korean Chemical Society
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• 제32권9호
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• pp.3267-3273
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• 2011

Ag(I) carboxylate gelators with mixed-ligands were systemically investigated to understand the mechanism of the organic gel formation. The gelators constructed 3-D networks of nanometer-sized thin fibers which facilitated gel formation in various aromatic organic solvents, even at very low concentrations. The loss of reflection peaks in the X-ray diffraction data indicated the reduction of strong interactions between the long alkyl chains as the Ag(I) carboxylates formed gels by maximizing their interactions with the organic solvents. The gelation temperature ($T_{gel}$) was measured to explore the interaction between the gelator molecules and solvents depending on their composition and concentration. Based on the gelation phenomena, a dissociation/re-association mechanism was proposed.

• Bulletin of the Korean Chemical Society
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• 제17권8호
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• pp.696-699
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• 1996

Silicate and borosilicate gels were prepared by the sol-gel process and thermally treated in the 150-850 ℃ temperature range. Solid-state 1H MAS and 29Si CP/MAS NMR spectroscopy were used to investigate the effects of heat treatments on the silicate gel to glass conversion process. The 1H NMR isotropic chemical shifts and the relative intensities of hydrogen bonded and isolated silanol groups have been used to access the information concerning the dehydration process on the silicate gel surface. The 29Si NMR isotropic chemical shifts affected by the local silicon environment have been used to determine the degree of crosslinking, i.e. the number of siloxane bonds. These NMR results suggest that the silicate gel to glass conversion process is occurred by two stages which are dependent on the temperature; (1) the formation of particles up to 450 ℃ and (2) the formation of large particles by aggregation of each separated single particle above 450 ℃. In addition, the effects of B atom on the formation of borosiloxane bonds in borosilicates have been discussed.

• 한국식물병리학회지
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• 제14권5호
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• pp.413-417
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• 1998

Magnaporthe grisea, the casual agent of rice blast, requires formation of an appressorium, a dome-shaped and well melanized infection structure, to penetrate its host. Environmental cues that induce appressorium formation include hydrophobicity and hardness of contact surface and chemicals from its host. Artificial surfaces are widely used to induce appressorium formation, but frequencies of appressorium induction are not always consistent. To understand variable induction of appressorium formation in M. grisea, several factors were tested on GelBond. High levels of appressorium formation were induced over a wide range of temperature (20~3$0^{\circ}C$) and pH (4~7). spore age up to 3-week-old did not significantly affect appressorium formation, but only a few apressoria on GelBond. However, adenosine specifically inhibited appressorium formation. Adenosine inhibition of appressorium formation was restored by exogenous addition of cAMP. Germ tube tips of M. grisea maintained the ability to differentiate appressoria by chemical inducers on GelBond at least up to 16 h after conidia germination. These results suggest that environmental factors have little effect on the variable induction of appressorium formation on the artificial surface in M. grisea.

• 한국동물학회지
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• 제23권1호
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• pp.1-12
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• 1980

큐티클 形成 및 硬化過程中 血蛋白質의 變化와 起源을 규명하고자 acrylamide gel electrophoresis와 immunodiffusion 方法을 使用하였다. Acrylamide gel electrophoresis에서 적어도 19개의 protein band가 혈림프에서 發見되었으며 脂肪體에서는 13개의 band가 確認되었는데 이들은 대체적으로 일정한 pattern을 유지하였다. 또한 혈림프와 脂肪體의 一般的인 protein band의 pattern은 $3\\sim4$개의 강하게 染色된 band와 몇 개의 가는 band가 gel의 상단에 存在하는 것이 특징이었고 적어도 5개 이상의 haemolymph protein band가 　期初에 걸쳐 일정하게 나타났다. Immunodiffusion test에서는 $8\\sim9$개의 血蛋白質에 　期初에서 나타났는데 그중 2개의 血蛋白質은 　期前에 나타났으며 다른 두 血蛋白質도 　化직 후 脂肪體에서 나타남으로써 脂肪體가 이들 血蛋白質의 起源임을 암시하였다.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 2004년도 하계학술대회 논문집 Vol.5 No.1
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• pp.555-558
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• 2004

In this paper, the variable producing conditions of YBCO superconducting powder by use of sol-gel method was investigated. YBCO superconducting powder which was prepared by sol-gel method was shown the characteristic gel formation, particle size and its properties under variable preparation conditions, such as pH, drying and processing time, and powder heat treatment, etc.