• Journal of Animal Science and Technology
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• 제65권5호
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• pp.1065-1080
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• 2023

The solubility and structure of myosin and the properties of pork gel with NaCl, KCl, CaCl₂, and MgCl₂ were investigated. Myofibrillar proteins (MPs) with phosphate were more solubilized with NaCl than with KCl (p < 0.05). CaCl₂ and MgCl₂ showed lower MP solubilities than those of NaCl and KCl (p < 0.05). The α-helix content of myosin was lower in KCl, CaCl₂, and MgCl₂ than in NaCl (p < 0.05). The pH of pork batter decreased in the order of KCl, NaCl, MgCl₂, and CaCl₂ (p < 0.05). The cooking yield of the pork gel manufactured with monovalent salts was higher than that of the pork gel manufactured with divalent salts (p < 0.05). The pork gel manufactured with KCl and MgCl₂ showed lower hardness than that of the pork gel manufactured with NaCl. The solubility and structure of myosin were different with the different chloride salts and those led the different quality properties of pork gel. Therefore, the results of this study can be helpful for understanding the quality properties of low-slat meat products manufactured by replacing sodium chloride with different chloride salts.

• 한국세라믹학회:학술대회논문집
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• 한국세라믹학회 2003년도 춘계총회 및 연구발표회 초록집
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• pp.172.2-172
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• 2003

• 한국염색가공학회지
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• 제28권4호
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• pp.280-289
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• 2016

Silica microgel was prepared by sol-gel process and then functional groups, epoxy group and ethoxy group, were introduced on the particle by coupling treatment with 3-glysidoxypropyltrimethoxysilane. The functional silica microgel(functional SiGel) formation was identified using FT-IR spectrometry. Phase stability for DMF solution of functional SiGel, PU resin and pigment was evaluated by Turbiscan Lab. And physical properties of artificial suede including hand values, morphology and dyeing fastness were investigated. The mean particle size and the specific surface area of the functional SiGel were $0.77{\mu}m$ and $380m^2/g$. Mixture containing the functional SiGel, PU resin and pigment was more stable than the functional SiGel-free mixed solution. Artificial suede prepared by the functional SiGel had appearance and feeling close to natural suede. The migration fastness, the solvent wicking fastness and rubbing fastness of the artificial suede were enhanced to 4~5 grades, 4~5 grades and 3~4 grades, respectively.

• 한국수산과학회지
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• 제36권3호
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• pp.198-203
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• 2003

Heat-induced surimi gels were prepared using various concentration of ATC as a additives and calcium agent. Regardless of various concentration of ATC, there were no difference the moisture $(80.4-81.2\%)\;and\;crude\;ash\;(1.4-1.\5%)$ contents. The pH of heat-induced surimi gels were decreased 7.16 to 7.04 depend on increasing ATC concentration. The whiteness, breaking force and gel strength of $0.09\%$surimi gel were improved significantly difference (p<0.05). Sensory evaluation on texture and whiteness were also similar to determination by color and texture meters. In mineral content of heat-induced surimi gel calcium content was increased 26 to 54 mg/100g depend on increasing ATC concentration, while phosphorus content was not change. The optimal concentration of ATC for preparation of high quality heat-induced surimi gel was $0.09\%$. The shelf-life of heat-induced surimi gel did not extend by addition of $0.09\%$ ATC.

• 한국식생활문화학회지
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• 제29권1호
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• pp.84-90
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• 2014

This study investigated the effects of ginkgo nut powder on the antioxidant activity and quality characteristics of mung bean starch gel. Mung bean starch gels were prepared with different amounts of ginkgo nut powder (0, 1, 3, 5, and 7%). The antioxidant activity of ginkgo nut powder and mung bean starch gel was estimated through measuring DPPH free radical scavenging activity and total phenolic acid content. For analyzing quality characteristics several factors were considered: syneresis, pH, color, texture profile analysis, and sensory evaluations. In the results, syneresis in the treated group was higher than the control group. The pH, b values, total phenolic acid content, and DPPH free radical scavenging activity of mung bean starch gels also significantly increased with increasing ginkgo nut powder. In contrast, the L values and a values of mung bean starch gels significantly decreased with increasing ginkgo nut powder. In the texture profile analysis, the mung bean starch gels with 5% and 7% ginkgo nut powder showed significantly lower degrees of hardness, chewiness, and gumminess. On the other hand, cohesiveness was highest in the mung bean starch gels with 5% and 7% ginkgo nut powder. The consumer acceptability score for the mung bean starch gel prepared with 5% and 7% ginkgo nut powder ranked significantly higher than the other groups in flavor and taste. Overall, these results suggest that ginkgo nut powder is a good ingredient for increasing the consumer acceptability and functionality of mung bean starch gel.

• 한국식품영양과학회지
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• 제41권7호
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• pp.975-981
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• 2012

본 연구는 자원량이 감소하고 있는 명태 등의 백색육 어류를 대체하기 위하여 백색도가 높고 잠재 자원량이 많지만 특유의 비린내가 있고 겔화가 어려운 대왕오징어에 겔 강화제를 첨가하여 품질이 향상되고 비린내를 줄인 대왕오징어 어묵의 개발과 setting의 영향을 분석하였으며, 결과를 요약하면 다음과 같다. Mixture model로 설계한 14개의 실험구에서 konjac flour와 MTGase의 양이 많을수록 gel texture는 크게 향상되었으며, 대조구에 비하여 setting을 적용한 제품의 gel texture가 더 높아 대왕오징어 어묵의 제조에 setting 공정은 반드시 필요하다고 생각된다. 대왕오징어육, 수분, konjac flour 및 MTGase의 비율이 각각 45, 40.6, 10 및 0.2%일 때 gel texture가 가장 높아 최적 배합비로 설정하였다. 본 연구에서 제조한 대왕오징어 어묵은 감자전분을 첨가한 대왕오징어 어묵에 비하여 맛과 향에서 유의적으로 높아(p<0.05) 대왕오징어 특유의 비린맛과 향을 줄일 수 있다고 생각되며, 시판 어묵과 맛과 색에서 유의적인 차이가 없어(p<0.05) 산업적으로 백색육 어류를 대체하여 활용하는 것이 가능하다고 판단된다.

• Food Science and Biotechnology
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• 제15권6호
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• pp.856-859
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• 2006

The effects of moisture content on non-fracture dynamic properties and fracture gel quality of Pacific whiting surimi were investigated to determine their relationships. Surimi samples were tested at various moisture contents (75, 78, and 81 %). Torsion test showed that shear stress decreased rapidly and strain values decreased gradually as moisture concentration increased. Dynamic storage modulus (G') also decreased as moisture content increased. A strong positive correlation ($R^2=0.90$ to 0.99) was found between the G' measured at temperatures between 10 and $45^{\circ}C$ and fracture stress values. The results indicate that dynamic rheological measurements could be used as a tool for early gel quality assessment.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2019년도 추계 학술논문 발표대회
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• pp.29-30
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• 2019

The indoor air quality of modern people who work indoors more than 80 percent a day has also become a very important factor in their lives. But most indoor air quality is highly polluted due to energy conservation and lack of ventilation. This can lead to pneumonia, asthma and even lung cancer, which can be fatal to children, the elderly and the elderly. Indoor pollutants are caused by boards, wallpaper, paint, etc. used in interior By producing indoor finishing materials using active alumina gel, which is used as dehumidifier, indoor pollutants will be reduced and the possibility of developing respiratory diseases and lung cancer will be reduced.

• 센서학회지
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• 제21권2호
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• pp.156-166
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• 2012

Over the past 15 years productive BCI research programs have arisen. Current mainstream EEG electrode setups permit efficient recordings but most of electrodes has the disadventages of need for skin preparation and gel application to correctly record signals. The new gel-free probe was adapted for EEG recording and it can be fixed to the scalp with the micro needle without neuro-gel. It use standard EEG cap for wearing electrodes on scalp so it is compatible with standard EEG electrodes. A comparison between electrode characteristics is achieved by performing simultaneous recordings with the gel electrodes and gel-free probe placed in parallel scalp positions on the same anatomical regions. The quality of EEG recordings for all two types of experimental conditions is similar for gel-electrodes and gel-free probe. Subjects also reported not having special tactile sensations associated with wearing of gel-free probes. According to our results, it is expected that gel-free probe can be adapted to BCI, BMI(Brain Machine Interface), HMI(Human Machine Interface) because of its simple application and comfortable wearing process.

• 한국식생활문화학회지
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• 제24권2호
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• pp.212-218
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• 2009

This study was carried out to determine the quality characteristics of Jeju mandarin orange jellies containing sugar (control) and sugar derivative sweeteners (erythritol, isomaltooligosaccharide, sorbitol, and xylitol) to be consumed by the elderly. The gelling agents were carrageenan and gellan gum at the concentration of 0.27%, respectively. The average age of the subjects for the acceptance test was 78. The lightness (L), redness (a), and yellowness (b) values of the carrageenan gel were higher than those of the gellan gum gel using the same sugars. The L, a, and b values of the carrageenan gel made with sugar derivative sweeteners were higher than those of the respective gel made with sugar. Whereas there were almost no differences between the color values of the gellan gum gels made with sugar and sugar derivative sweeteners, respectively. The gelling and melting temperatures of the carrageenan gel with erythritol were highest and those of the respective gel with xylitol were lowest among the sugar derivative sweeteners. The gelling and melting temperatures of the gellan gum gels with erythritol and isomaltooligosaccharide, respectively, were lower, and those of the respective gel made with xylitol were higher compared to that with sugar. There was no break down in the gellan gum gel. The break down rate of the carrageenan gel made with isomaltooligosaccharide was highest and that of the respective gel with xylitol was lowest among the sugar derivative sweeteners. The hardness, adhesiveness, springiness, and chewiness of the gellan gum gel were greater compared to the carrageenan gel. The adhesiveness levels of the carrageenan gels made with sugar derivative sweeteners were lower, and their springiness was higher than the respective gel with sugar. All the TPA characteristics of the gellan gum gels made with erythritol and xylitol, respectively, were higher than the respective gel with sugar. The rupture properties of the gels were the same as their TPA characteristics. The sensory acceptance of the carrageenan and gellan gum gels made with sugar were highest among all the sweeteners. There were no significant differences in the sensory acceptance scores of the carrageenan gels made with xylitol, erythritol, and sugar, respectively, and there were also no significant differences in the sensory acceptance scores of the gellan gum gels made with xylitol, sorbitol, and sugar, respectively. Xylitol was preferred in both the carrageenan and gellan gum gels. Thus, xylitol appears to be an appropriate alternative sweetener to sugar in Jeju mandarin orange jelly for consumption by the elderly, with regard to the acceptability and stability of the gel.