• Food Science and Biotechnology
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• 제16권6호
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• pp.954-957
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• 2007

Gelation mechanism of xanthan-carob mixture (X/C) was investigated based on thermorheological behavior. Three X/C ratios (1:3, 1:1, and 3:1) were studied. Small amplitude oscillatory shear tests were performed to measure linear viscoelastic behavior during gelation. Temperature sweep ($-1^{\circ}C/min$) experiments were conducted. Using a non-isothermal kinetic model, activation energy (Ea) during gelation was calculated. At 1% total concentration, the Ea for xanthan fraction (${\phi}_x$)=0.25, 0.5, and 0.75 were 178, 159, and 123 kJ/mol, respectively. However, a discontinuity was observed in the activation energy plots. Based on this, two gelation mechanisms were presumed-association of xanthan and carob molecules and aggregation of polymer strands. The association process is the primary mechanism to form 3-D networks in the initial stage of gelation and the aggregation of polymer strands played a major role in the later stage.

• Bulletin of the Korean Chemical Society
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• 제14권1호
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• pp.34-34
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• 1993

The gelation phenomena of N-methylolated PAAm (M-PAAm) in aqueous media was studied. The critical gelation concentration (CGC) was very close to the calculated $C^*$ of the scaling theory. But the CGC of lower MW M-PAAm deviated from $C^*$ due to contamination of small molecules. We propose that the CGC is the close packing configuration of polymer molecules in solution. The experimental results of the gelation of M-PAAm/PAAm mixture proved that the close packing configuration is essential to make a gel. We calculated the minimum quantity of M-PAAm to make M-PAAm/PAAm mixture a gel by using the close packing configuration. We used a lattice model.

• 공업화학
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• 제9권3호
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• pp.399-403
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• 1998

분자량이 서로 다른 키토산을 제조하여 분자량의 변화에 따른 키토산 졸의 겔화 특성을 겔화제의 농도와 온도에 대해 조사하였다. 본 연구에 사용한 키토산의 평균 분자량은 각각 $2.0{\times}10^5$, $5.2{\times}10^5$, $8.2{\times}10^5$이며 탈아세틸화도는 약 85%이었다. 겔화제로 NaOH를 사용하였으며 겔화현상을 설명하기 위하여 간단한 확산모델을 이용하였다. 겔화제의 농도와 온도 그리고 키토산 분자량이 증가할수록 키토산 겔 내부에서 겔화제의 확산계수는 증가했다.

• 한국세라믹학회지
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• 제26권4호
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• pp.575-582
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• 1989

The effects of raw material feeding procedures and gelation temperatures on zeolite synthesis are investigated. Thus, the synthesis of zeolite 4A from sodium aluminate and sodium silicate solutions is chosen as a model reaction, for which equi-molar hydrogelation is performed with variation of feeding procedures and gelation temperatures. The formation of crystal nuclei, often being referred to as precursors, is induced under different conditions, the variation being examined by means of viscosity and water contents. The final products of zeolite 4A are evaluated by XRD, SEM morphology, particle size analysis and cation exchange capacity. Evidence shows that the viscosity of the initial products and their water contents are markedly influenced by the feeding methods of the reactant materials and by the gelation temperature. Further, it is found that the gelation at an elevated temperatures near 7$0^{\circ}C$ can be made possible through modification of mixing procedures. This provides convenient means of controlling the particle size of the final products. In this regard, a continuous flow-type mixing technique is proposed, which is demonstrated to be superior to the conventional batch-type mixings. The significance of this finding may lie in savings of equipment as well as energy costs, especialy on a large scale commercialization of zeolite production.

• Korea-Australia Rheology Journal
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• 제21권2호
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• pp.91-102
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• 2009

This paper describes an extension of viscoelastic Group Interaction Modelling (GIM) to predict the relaxation response of linear, branched and cross-linked structures. This model is incorporated into a Monte Carlo percolation grid simulation used to generate the topological structure during the isothermal cure of a gel, so enabling the chemorheological response to be predicted at any point during the cure. The model results are compared to experimental data for an epoxy-amine systems and good agreement is observed. The viscoelastic model predicts the same exponent power-law behaviour of the loss and storage moduli as a function of frequency and predicts the cross-over in the loss tangent at the percolation condition for gelation. The model also predicts the peak in the loss tangent which occurs when the glass transition temperature surpasses the isothermal cure temperature and the system vitrifies.

• 한국유변학회:학술대회논문집
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• 한국유변학회 2001년도 Australian-Korean Rheology Conference 2001
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• pp.153.4-153
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• 2001

(No abstract, see full-text)

• 한국축산식품학회지
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• 제43권2호
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• pp.220-231
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• 2023

Although omega-3 fatty acids including docosahexaenoic acid (DHA) contain various health-promoting effects, their poor aqueous solubility and stability make them difficult to be induced in dairy foods. The aims of this research were to manufacture casein derivative-based delivery system using acid-induced gelation method with glucono-σ-lactone and to investigate the effects of production variables, such as pH and charged amount of linoleic acid, on the physicochemical properties of delivery systems and oxidative stability of DHA during storage in model milk. Covalent modification with linoleic acid resulted in the production of casein derivatives with varying degrees of modification. As pH was reduced from 5.0 to 4.8 and the charged amount of linoleic acid was increased from 0% to 30%, an increase in particle size of casein derivative-based delivery systems was observed. The encapsulation efficiency of DHA was increased with decreased pH and increased charged amount of linoleic acid. The use of delivery system for DHA resulted in a decrease in the development of primary and secondary oxidation products. An increase in the degree of modification of casein derivatives with linoleic acid resulted in a decrease in the formation of primary and secondary oxidation products than of free DHA indicating that delivery systems could enhance the oxidative stability of DHA during storage in model milk. In conclusions, casein derivatives can be an effective delivery system for DHA and charged amount of linoleic acid played a key role determining the physicochemical characteristics of delivery system and oxidative stability of DHA.

• 한국축산식품학회지
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• 제30권5호
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• pp.746-754
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• 2010

Response surface methodology was adopted to model and optimize the effects of microbial transglutaminase (TG) and calcium alginate (CA) systems of various ratios on the gelation characteristics of porcine myofibrillar protein (MP) at various salt levels. The CA system consisting of sodium alginate (SA), calcium carbonate (CC) and glucono-$\delta$-lactone (GdL) showed no remarkable changes in the salt-soluble fraction, and only minor effects on electrostatic interactions were observed. Increasing CA concentration caused acid-induced hydrophobic interactions in MPs, resulting in increased MP gel strength. The TG system, containing TG and sodium caseinate (SC), induced cold-set MP gelation by formation of covalent bonding. The main advantage of the combined system was a higher cooking yield when the MP gel was heated. These results indicated that 0.7% TG combined with 0.8% CA system can form a viscoelastic MP gel, regardless of salt levels.

• 한국축산식품학회지
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• 제29권5호
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• pp.590-598
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• 2009

The aim of this study was to model and optimize the calcium alginate (CA) and microbial transglutaminase (TG) systems to form a cold-set myofibrillar protein (MP) gel containing 0.1 M or 0.3 M NaCl using a response surface methodology. The gel strengths of cold-set and heat-induced MP gels, and cooking yields were measured. All measured parameters showed determination coefficients ($R^2$) above 0.7 without a lack-of-fit. The CA system had the best results with component ratios of 1.0:0.3:1.0 corresponding to sodium alginate, calcium carbonate and glucono-$\delta$-lactone, respectively, and was favourable at 0.1 M NaCl. In contrast, the TG system only had an effect on cold-set MP gelation at 0.3 M salt, and the optimal ratio of TG to sodium caseinate was 0.6:0.5. By combining the two systems at 0.3 M NaCl, an acceptable cold-set MP gel with an improved texture and high cooking yield could be formed. Therefore, these results indicated that the functionality of the cold-set MP gel could be enhanced by combining these two optimized gelling system.

• Journal of Dairy Science and Biotechnology
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• 제23권2호
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• pp.115-123
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• 2005

Microcapsules consisting of natural, biodegradable polymers for controlled and/or sustained core release applications are needed. Physicochemical properties of whey proteins suggest that they may be suitable wall materials in developing such microcapsules. The objectives of the research were to develop water-insoluble, whey protein-based microcapsules containing a model water-soluble drug using a chemical cross-linking agent, glutaraldehyde, and to investigate core release from these capsules at simulated physiological conditions. A model water soluble drug, theophylline, was suspended in whey protein isolate (WPI) solution. The suspension was dispersed in a mixture of dichloromethane and hexane containing 1% biomedical polyurethane. Protein matrices were cross-linked with 7.5-30 ml of glutaraldehyde-saturated toluene (GAST) for 1-3 hr. Microcapsules were harvested, washed, dried and analyzed for core retention, microstructure, and core release in enzyme-free simulated gastric fluid (SGF) and simulated intestinal fluid(SIF) at $37^{\circ}C$. A method consisting of double emulsification and heat gelation was also developed to prepare water-insoluble, whey protein-based microcapsules containing anhydrous milkfat (AMF) as a model apolar core. AMF was emulsified into WPI solution (15${\sim}$30%, pH 4.5-7.2) at a proportion of 25${\sim}$50%(w/w, on dry basis). The oil-in-water emulsion was then added and dispersed into corn oil ($50^{\circ}C$) to form an O/W/O double emulsion and then heated at $85^{\circ}C$ for 20 min for gelation of whey protein wall matrix. Effects of emulsion composition and pH on core retention, microstructure, and water-solubility of microcapsules were determined. Overall results suggest that whey proteins can be used in developing microcapsules for controlled and sustained core release applications.