• Korean journal of food and cookery science
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• v.8 no.1
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• pp.21-25
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• 1992

This study was undertaken for the purpose of investigating the texture of mungbean starch gel. By the sensory evaluation result of 8% mungbean starch gel, ‘shine’ tended to increase as the addition level of oil increased, but clarity tended to be decreased. In elasticity, hardness, cohesiveness and overall quality, 2% oil gel was more preferable then those of other levels. The result of 10% mungbean starch gel was similar to that of 8% mungbean starch gel. In 8% and 10% mungbean starch gel, ‘shine’ characteristic in sensory evaluation showed the positive correlation with L, a, and b values in mechanical test. However clarity in sensory evaluation showed the negative correlation with L, a, and b values in mechanical test.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.871-881
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• 2012

To compare the physicochemical and gel properties of mung bean starches prepared by different purification methods, starches from Korean Eohul variety and Chinese mung bean (MB) with or without hull using alkaline solution or water as solvent were purified. The optimum conditions for making muk were investigated. Apparent amylose and total dietary fiber contents, water binding capacity, solubility and pasting properties by RVA were analyzed. The characteristics of starch gels (10% dry basis) were measured for 0 and 4 day stored at $4^{\circ}C$. The protein and ash contents were significantly different (p<0.05) and lowered in starch from dehulled MB using alkaline solution. The starches from dehulled MB using alkaline solution showed the lowest color differences. Apparent amylose contents of Eohul and Chinese starches showed 37.06-39.03% and 31.57-32.74%, respectively. Chinese starch was higher in water binding capacity but lower in solubility at $85^{\circ}C$ than others. Peak, trough, cold, and breakdown viscosities of Eohul starch were higher than those of Chinese one. Mung bean starch gel made immediately exhibited clear and glossy appearance but became whiter like milk. The crystallinities of starch and starch gel showed A and B types, respectively. The hardness, gumminess, and resilience of starch gel made immediately and hardness, cohesiveness, gumminess, and resilience of 4 day stored gels were different significantly (p<0.05). Especially, Eohul starch gels purified from hulled MB showed higher resilience (bending property) and hardness. Therefore, it was suggested that high quality muk would be made using MB starch purified from hulled Korean mung bean using water as solvent.decreased in contain more than 20% of SGP added groups. The optimal concentration of SGP was found in the range of less than 10%.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.12
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• pp.1758-1763
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• 2004

This study was carried out to investigate gel forming and degradation properties (suwari and modori phenomena) of chicken surimi from mechanically deboned chicken meat (MDCM) at various setting temperatures and time. Chicken surimi was manufactured by a continuous process including chopping of MDCM, washing with 5% NaCl solution or pure water, standing, straining and centrifuging etc. Total process of washing for the MDCM from chopping to centrifuging was repeated over 3 cycles. Gel from prepared surimi were formed at $90^{\circ}C$ for 30 min after various setting treatments. The textural properties of gels were measured at the temperature ranges of low (10$^{\circ}C$), medium (25$^{\circ}C$ and $30^{\circ}C$) and high (45 to 70$^{\circ}C$). The compressive force (CF), hardness and fracturability of surimi gel at 10$^{\circ}C$ increased as setting time increased, and showed the highest value at 30 h of setting time. The CF and hardness of chicken surimi gel at 25$^{\circ}C$ and 30$^{\circ}C$ showed the highest values at 10 h of setting time. Most of gel strengths including CF, and texture profile analysis (TPA) values showed the highest levels in the range 47.5 to 52.5$^{\circ}C$ (p<0.05). The gel strength at 60$^{\circ}C$ increased slightly at 30 min, but then continued to decrease with longer setting times. There was no increase of gel strength at $70^{\circ}C$, but only a continuous decrease over setting time. In conclusion, suwari (gel setting) and modori (gel degradation) phenomena occur during the gel formation of surimi from MDCM. The temperature range in chicken surimi was 47.5 to 52.5$^{\circ}C$ for suwari and 60 to 70$^{\circ}C$ for modori.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.1
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• pp.13-17
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• 1988

$HF_1$(1H KOH soluble hemicellulose fraction), $HF_2$(2H KOH soluble hemicellulose fraction) $HF_3$(3H KOH soluble hemicellulose fraction) and $HF_4$(4H KOH soluble hemicellulose fraction) were fractionated from Fuji crude cell wall and purified using Sephacryl S-500 to determine the effects of these hemicellulosic fractions on the Ca- pectate gel formation. By increasing of KOH concentration, from 1 to 4N, hexose peas became higher in led, and molecula weights, especially pentose peaks in high molecular weight. Hemicellulose fractions using gel filtration were composed of $8{\sim}10$ peaks which were $10^4{\sim}143{\times}10^4$ molecular weight. Higher values of hardness, adhesiveness and gumminess were found in low molecular weight than in high molecular weight, also in hexose and uronic acid contained than in hexose contained.

• Journal of the Korean Society of Food Culture
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• v.23 no.4
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• pp.499-506
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• 2008

This study was conducted to determine the quality characteristics of grape jellies for the elderly. The jellies contained sugar (control) or sugar derivative sweeteners (erythritol, isomaltooligosaccharide, sorbitol, and xylitol). Agar (0.31%) and $\kappa$-carrageenan (0.27%) were the gelling agents. The average age of the subjects participating in the acceptance test was 79. The lightness (L), redness (a), and yellowness (b) values of the agar gel with erythritol mostly decreased, indicating a darker and pale red color. The L and b values of the carrageenan gel with sugar derivative sweeteners increased, indicating brighter and yellowish color. The agar and carrageenan gels with sorbitol showed higher gelling and melting temperature, indicating that gelation occurred easily and did not easily melt. The agar and carrageenan gels with xylitol showed a low-melting temperature, indicating low stability with temperature change. The break-down rate of the agar and carrageenan gels with erythritol was low, whereas that of agar gel with sorbitol was relatively high despite its high melting temperature. Hardness, cohesiveness, gumminess, and chewiness of the gels with sugar derivative sweeteners decreased, and this tendency was most distinct with isomaltooligosaccharide in the agar gel and with sorbitol in the carrageenan gel. The rupture properties of the gel were the same as the hardness of the gel. Sensory acceptance of the agar gels with erythritol, sorbitol, isomaltooligosaccharide, and the carrageenan gel with erythritol was fairly high, whereas that of the agar gel with xylitol and the carrageenan gel with isomaltooligosaccharide and xylitol was low. The results show that sorbitol and erythritol are appropriate as sugar substitutes in grape jellies for the elderly about the acceptability and stability of the gels.

• KSBB Journal
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• v.10 no.2
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• pp.166-169
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• 1995

Spores of Trichoderma harzianum TCC 52445 for control of Rhlzocronia stem canker on potato were immobilized in various natural matrix, and germination rate and some rheological properties of the spore-matrix complex were Investigated. Germination rate of gelatin gel-spore complex and potato starch gel-spore complex were 2.8% and 2.9%, respectively, but hardness and cohesiveness of the gelstin gel-spoke complex were better than those of potato starch-spore complex. The hardness and cohesiveness were increased when the spores were immobilized in hybrid gelatin gel made by mixing several different types of natural matrix, but decreased their germination rate. Addition of corn steep liquor (1%) as spore nutrient in gelatin gel-spore complex was helpful for increasing the germination rate.

• Journal of the Korean Ceramic Society
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• v.28 no.4
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• pp.324-328
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• 1991

Monolithic silica gel and glass were prepared from TMOS solution with high concentration of HCl. Appearance of the dried gels and gelation time varied with content of HCl and H2O were observed in the TMOS-CH3OH-HCl-H2O system. The conversion from gel to glass during heat treatment stage was investigated using TG-DTA, XRD, IR and SEM and characteristics of the gel were examined by measuring bulk density, linear shrinkage and Vicker's hardness. A transparent silica glass was prepared from the gel after heat treatment at 1050℃.

• Korean Chemical Engineering Research
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• v.45 no.5
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• pp.442-447
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• 2007

In order to improve the surface hardness of transparent plastic films, organic-inorganic hybrid coating solutions were synthesized by the sol-gel method. The coating solutions were prepared by adding GPTMS (glycidoxypropyl trimethoxysilane) to a colloidal silica (12 nm) suspension. PC(polycarbonate) substrates were dipped into the coating solutions and dried at room temperature for 10 min before being cured at $80^{\circ}C$ for 30 min. The effect of the solution pH and GPTMS content was investigated on the properties of coating films. The pencil hardness and adhesion to substrates of the coating films, prepared at acidic condition (pH 4), showed better properties than those at neutral or basic conditions. Also, the pencil hardness and adhesion to substrates of the coating films increased with increasing GPTMS content.

• Korean Chemical Engineering Research
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• v.45 no.4
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• pp.335-339
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• 2007

In order to overcome the problem of poor hardness of transparent polycarbonate (PC) sheets, organic-inorganic hybrid hard coating solutions, which show a high refractive index above 1.58, were made by the sol-gel method. These hybrid coating solutions were obtained from mixture of titanium tetraisopropoxide (TTIP), and (3-glycidoxypropyl)trimethoxysilane (GPTMS). The PC sheets were spin-coated, and cured at $120^{\circ}C$ for 2 hr. Change of refractive index in the range of 1.53-1.61 was obtained by varying the GPTMS content. The refractive index of the coated film decreased with increasing the GPTMS content, while the pencil hardness of the coated film was found to increase with increasing the GPTMS content.

• Journal of Oral Medicine and Pain
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• v.21 no.2
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• pp.207-224
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• 1996

This study was designed to determine the most effective concentration of fluoride and energy density of laser irradiation for the anticarious effect. For this study surface hardness in enamel was measured before and after irradiation with pulsed Nd;YAG laser and the topical application of fluoride. Of the permanent mandibular anterior hovine teeth, healthy, carious free ones were used. Three hundred specimens were made. Specimens within 25~45 Vickers hardness numbers were assigned to 20 control and experimental stoops ; each containing 15 specimens. After forming artificial carious lesions, 10 J/$\textrm{cm}^2$, 20 J/$\textrm{cm}^2$, and 30 J/$\textrm{cm}^2$ energies were irradiated on the enamel surface of each experimental group. Also NaF, NH4F, Elmex gel(amine fluoride) and APF gel fluoride compounds were applied topically. Next, all the specimens were placed into the pH circulatory procedures for eight days. Vickers hardness numbers were measured using a microhardness tester. Surface changes of the enamel were observed using an scanning electron microscope. The comparative ana1ysis yielded the following results : 1. The reduction of surface hardness of the enamel surface was less in all groups with fluoride application than in the group without fluoride application. 2. The APF gel croup with 10 J/$\textrm{cm}^2$ irradiation showed the lowest reduction of surface hardness. 3. The reduction of surface hardness of the enamel surface in the group of laser irradiation without fluoride application not showed any significant difference according to the energy density of the laser. 4. Under the scanning electron microscope, in enamel irradiated with 10J/$\textrm{cm}^2$ showed appearance similar to acid etching surface. In enamel irradiated with 20 J/$\textrm{cm}^2$, line enamel crack was detected. In enamel irradiated with 30j/$\textrm{cm}^2$, severe enamel crack and fusion of enamel were detected. These results suggest that one could obtain the best anticariogenic effects without damage to teeth in the group of application of APF gel after laser irradiation with 10 J/$\textrm{cm}^2$.