• Preventive Nutrition and Food Science
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• v.10 no.2
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• pp.191-197
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• 2005

There exist two interesting phenomena in making seafood products from surimi. When salted surimi is kept at a constant low temperature $(4\~40^{\circ}C)$, its rheological properties change from sol to gel, which is called 'setting'. Seafood processors can exploit changes that occur during setting in preparation of surimibased products, because heating at high temperatures, after the pre-heating during the setting process, enhances the gel-strength of salted surimi. Contrarily, when salted surimi or low-temperature set gel is heated at moderate temperatures $(50\~70^{\circ}C)$, a deterioration of gel is observed. The phenomenon is termed 'modori'. In the modori temperature range, heat-stable cysteine proteinases such as cathepsin B, H, Land L-Iike hydrolyze the myosins responsible for gel-formation, resulting in gel weakening modori. This article reviews molecular events occurring during gel setting that improve the quality of surimi-based products, and inhibition of modori by applying proteinase inhibitors. Application of recombinant protein technology to surimi-based products is introduced and its prospects for practical use are discussed.

• Applied Chemistry for Engineering
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• v.16 no.3
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• pp.354-360
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• 2005

Polyvinyl alcohol (PVA) hydrogels were prepared by the irradiation and heating. Irradiation and heating processes were carried out to improve the heat resistance of PVA hydrogels at high temperature. The physical properties such as gel content, degree of swelling and gel strength for the synthesized hydrogels were examined. The structure variations were investigated using the following techniques: differential scanning calorimetry (DSC) and X-ray diffraction (XRD). Gel content and gel strength of the hydrogels were higher when the two steps of irradiation followed by heat treatment were used rather than only with the irradiation. The hydrogels prepared by the irradiation and the two steps had good heat resistance at high temperature.

• Journal of the Korean Ceramic Society
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• v.29 no.1
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• pp.29-34
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• 1992

Phase transition, dielectric properties, and leakage current characteristics of Ta2O5 thin film fabricated by sol-gel process with tantalum penta-n-butoxide were studied as a function of annealing temperature in O2 atmoshpere. Although Ta2O5 thin film annealed at temperatures below 700$^{\circ}C$ for 1 hr was amorphous, it was crystallized to ${\beta}$-Ta2O5 of orthorhombic phase by annealing at temperatures higher than 750$^{\circ}C$. With increasing annealing temperature from 500$^{\circ}C$ to 900$^{\circ}C$, dielectric constant of sol-gel processed Ta2O5 thin film was changed from 17.6 to 15.3 due to the increase of SiO2 thickness at Ta2O5/Si interface. For Ta2O5 thin film annealed at 500$^{\circ}C$ to 800$^{\circ}C$ for 1 hr in O2 atmosphere, leakage current was remarkably reduced and breakdown strength was increased with higher annealing temperature. For Ta2O5 film annealed at 800$^{\circ}C$, breakdown did not occur even at electric field strength of 30${\times}$105V/cm and leakage current was maintained lower than 10-8A/$\textrm{cm}^2$.

• Journal of the Korean Ceramic Society
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• v.11 no.1
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• pp.10-18
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• 1974

The hydration at $23^{\circ}C$ between $Ca(OH)_2$ and siliceous materials with various compositions of silica gel and quartz were studied in paste state, and also diatomite was empolyed as another form of silica. The effect of the structural state of silica on the pozzolanic reactivity was investigated by X-ray, DTA, electron microscopy, and chemical analysis. The results obtained were as follows. (1) The molar ratio of $Ca(OH)_2$ to silica gel(C/Sg) being changed in 0.49, 0.81 and 1.22, the free $Ca(OH)_2$ was disappeared within six hours, three days and two weeks respectively and ill-crystallized CSH(I) was formed. However, in the case fo molar ratio of C/Sg=2.45, almost lime was remained uncombinedly after twenty four weeks yet. (2) Though the molar ratio C/Sg of diatomite was 0.71, the hydration was stabilized at three weeks and the result exhibited very peculiar characteristics from silica gel. (3) Pozzolanic reactivity of quartz was negligible, but $\alpha$-cristobalite in diatomite showed appreciable reactivity. (4) The thermal curves showed the exothermic peaks in the range 830 to $930^{\circ}C$ and lower broad peaks at high temperature in the initial steps of hydration, transfered to lower temperature with sharp peaks by proceeding of hydration. (5) The samples containing more silica gel exhibited higher pozzolanic reactivity and martar strength, but the diatomite gave remarkable result for them and they were matched to the strength development rate.

• Elastomers and Composites
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• v.53 no.1
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• pp.6-12
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• 2018

Styrene-butadiene Rubber (SBR) Latex composites, incorporated with cellulose/starch-silica hybrids synthesized by gel-adsorption method, were filled into rubber by the latex compounding method. The structure morphology, mechanical properties, and thermodynamic properties of gel-silica hybrids were characterized. The states of hybrids which used as fillers were also characterized by SEM. As the fillers ratio increased, the difference for storage modulus of samples had been morphology by rubber process analyzer (RPA). Then, as more fillers ratio was filled into the matrix, the best tensile strength result, and the largest modulus value were also proved by UTM and RPA. As for thermal stability, increase in the ratio of fillers led to higher initial decomposition temperature, which was also proved by TGA. The swelling ratio of samples has also been characterized. From the results of all the tests, cellulose-silica hybrid showed the best results as a filler, and the best filling ratio of this hybrid is about 10 phr, which has the best storage modulus and great tensile strength.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.1
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• pp.131-136
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• 2004

The effects of salt concentration and heating conditions on the thermal gelation properties of surimi produced from mechanically deboned chicken meat (MDCM) were investigated. Chicken surimi was manufactured by washing (MDCM: 0.5% NaCl=1:4), standing, straining and centrifuging. The fat, water-soluble protein and heme pigment in the MDCM were removed by increasing washing cycles. The compressive force of the chicken surimi increased as the concentration of salt was increased from 0% to 5%. Total gel strength of the surimi measured by texture profile analysis showed a maximum in the range 3-5% NaCl. Microstructural analysis showed that the unfolding network structure of the surimi gel began to appear at NaCl concentrations>2%. The optimum heating condition for gelation was $90^{\circ}C$ for 40 min as this resulted in maximum values for measures of gel strength including compressive force, hardness, fracturability, adhesiveness, springiness, gumminess, chewiness and resilience. Chicken surimi gel formed by cooking at a heating rate of $1^{\circ}C/min$ to $90^{\circ}C$ showed better a texture than gels produced at $1.85^{\circ}C/min$. Our result show that a lower rate of heating improves chicken surimi gelation.

• Journal of the Korean Ceramic Society
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• v.28 no.5
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• pp.399-405
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• 1991

Mullite-PSZ powders were synthesized by the sol-gel process using Al(sec-OC4H9)3, Si(OC2H5)4, ZrOCl2$.$8H2O and YCl3 solution and the characteristics of synthesized powders were studied. The sinterability and mechanical properties of powder compacts sintered at 1670$^{\circ}C$ for 4hr were also studied for various PSZ contents. ${\gamma}$-Al2O3(Al-Si spinel) formed at 980$^{\circ}C$ from amorphous dried gel, and mullite as well as ZrO2 formed above 1200$^{\circ}C$. At the room temperature, ZrO2 was a mixture of tetragonal and monoclinic phases. The specimens were densified to 97∼98% except the specimen containing 25 vol% PSZ which showed the relative density of 94%. The K1c value increased with the PSZ content and showed a maximum value of 4.1 MN/m3/2 at 25 vol% PSZ; this value was about 50% higher than that of the mullite without PSZ. Flexural strength had a maximum value of 280 Mn/㎡ at 20 vol% PSZ. In contrast, at 25 vol%, the flexural strength was even lower than that of the mullite possibly due to higher porosity of 6%.

• Food Science of Animal Resources
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• v.39 no.4
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• pp.576-584
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• 2019

This study was performed to evaluate the physicochemical properties of myofibrillar protein (MP) gels containing pork skin gelatin at different salt concentrations. MP gels were prepared to the different salt levels (0.15, 0.30, and 0.45 M) with or without 1.0% of pork skin gelatin. Cooking yield (CY), gel strength, shear stress were measured to determine the physical properties, and SDS-polyacrylamide gel electrophoresis, scanning electron microscopy, fourier transform infrared spectroscopy, sulfhydryl group and protein surface hydrophobicity was performed to figure out the structural changes among the proteins. The addition of gelatin into MP increased CYs and shear stress. MP at 0.45 M salt level had the highest CY and shear stress, as compared to MPs at lower salt concentrations. As the salt concentration of MP gels increased, the microstructure became the compact and wet structures, and decreased the amount of ${\alpha}-helix$/unordered structures and ${\beta}-sheet$. MP with gelatin showed a decreased amount of ${\alpha}-helix$/unordered structures and ${\beta}-sheet$ compared to MP without gelatin. The addition of gelatin to MP did not affect the sulfhydryl group, but the sulfhydryl group decreased as increased salt levels. MP mixtures containing gelatin showed a higher hydrophobicity value than those without gelatin, regardless of salt concentration. Based on these results, the addition of gelatin increased viscosity of raw meat batter and CY of MP gels for the application to low salt meat products.

• Proceedings of the Korea Concrete Institute Conference
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• 2002.10a
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• pp.531-536
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• 2002

Silica fume influences concrete diffusivity and permeability as well as strength by densifying the microstructure of the interfacial transition zone (ITZ) of high strength concrete, by reducing the capillary porosity of cement paste and by producing less diffusible and permeable pozzolanic CSH gel than CSH gel of conventional cement hydration. This paper presents a procedure to predict the chloride ion diffusivity and water permeability of the high strength concrete containing silica fume. Water binder ratio, silica fume addition, degree of hydration and volume fraction of aggregates are considered as the major factors influencing concrete diffusivity and permeability in the procedure. Analytical results using the procedure are shown and verified with other data.

• ALGAE
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• v.20 no.1
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• pp.61-67
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• 2005

Agar was extracted from Gelidium amansii, which was harvested at the shores of Jeju Island in South Korea. As a unique solvent, the ability of dimethyl sulfoxide (DMSO) was used to separate agarose from agar by removing agaropectine and quality of the resultant agarose was characterized for chromatography purposes. Agar sample was agitated by motor-driven stirrer with DMSO in a water bath (at 70$^{\circ}C$ for 2 h) and centrifuged (3,000 rpm for 20 min). Resultant upper agarose layer was gelled, washed, dried and milled. The quality of agarose was evaluated by the analysis of proximate chemical composition, sulfate content, gelling strength and DNA migration. In this study, the separated agarose showed low sulfate amount (0.28%) and showed high gel strength (1190 g ${\cdot}\;cm^{-2}$). The resolution power and the ligase activities gave clear picture about the suitability of the present agarose for practical purposes.