• Food Science and Biotechnology
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• 제15권2호
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• pp.196-201
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• 2006

Freeze concentration of milk was carried out thorough the controlled recrystallization of ice in a multi-stage freeze concentrator. Artificial temperature control was used to induce ice recrystallization via a heat and cold shock process. In each stage of freeze concentration, the recrystallization time was fixed at 1, 2, 4, and 8 hr to compare the solute concentrate, yield, Brix, ice crystal size, and freezing point at each experimental condition. Higher concentrations of milk solids were seen with increased durations of recrystallization time, and a maximum total solids in the final product of 32.7% was obtained with a ripening time of 8 hr in a second stage process. Milk solid yield decreased according to the solute concentration and recrystallization time. The results of Brix and ice crystal size showed a positive correlation with recrystallizaiton time. These results suggest the possibility of freeze concentration being of practical use in the dairy industry.

• Journal of Advanced Marine Engineering and Technology
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• 제26권2호
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• pp.240-247
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• 2002

Recently, a thermal energy storage system has been developed actively fur the purpose of saving energy and reducing the peak electrical demand. Especially, ice slurry is a promising working fluid for low temperature energy storage systems. A flow of ice crystals has a large cooling capacity as a result of the involvement of latent heat. However, there are still problems related to the recrystallization of ice crystals for realizing long term storage and long distance transportation. To find improvements fur this, a method for the creation of ice crystals resistant to recrystallization has been proposed and researched by the use of an antifreeze protein (AFP) solution etc. In the present study, it has been investigated the growth of ice crystal in several kinds of water solution added non-ionic surfactant. The results shows that size of ice crystal was smaller with increasing in added surfactant. And ice crystal was not increased with added surfactant.

• 한국축산식품학회지
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• 제32권5호
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• pp.627-634
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• 2012

This study was carried out to investigate the physical and thermal properties of ${\kappa}$-carrageenan (${\kappa}$-car) gel added whey protein isolate (WPI) as a cryoprotectant. The concentration of ${\kappa}$-carrageenan was fixed at 0.2 wt%. The mean ice crystal size of the WPI/${\kappa}$-car was decreased according to increasing whey protein isolate concentration. The temperature of gel-sol (Tg-s) and sol-gel (Ts-g) transition of WPI/${\kappa}$-car maxtrix was represented in the order of 3.0, 0.2, 5.0 and 1.0 wt%. In addition, the transition temperature of gel-sol of WPI in sucrose solution were showed in order of 1.0, 5.0, 0.2 and 3.0 wt% depending on whey protein isolate concentration. The shape of ice crystal was divided largely into two types, round and rectangular form. 1.0 wt% WPI/${\kappa}$-car matrix at pH 7 and 9 showed minute and rectangular formation of ice crystals and whey protein isolate in sucrose solution at a concentration of 1.0 wt% WPI/${\kappa}$-car matrix at pH 3 and 5 showed relatively large size and round ice crystals. The ice recrystallization characteristics and cryprotective effect of ${\kappa}$-carrageenan changed through the addition of different concentrations of whey protein isolate. It seems that the conformational changes induced interactions between whey protein isolate and ${\kappa}$-carrageenan affected ice recrystallization.

• Food Science and Biotechnology
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• 제15권5호
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• pp.756-762
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• 2006

Freeze concentration of milk was carried out through the controlled recrystallization of ice in a multi-stage freeze concentrator. Rheological characteristics of ice slurries were analyzed to determine efficient concentration levels for the freeze concentration process. It was determined that efficient concentration level was 17% of total solids in the first and 27% in the second stage. Physicochemical properties were compared between freeze concentrated and evaporated milk. Freeze concentrated milk was more similar in color appearance to control milk than was evaporated milk. pH significantly decreased in evaporated milk than in freeze concentrated milk. pH of freeze concentrated milk resulted in similar value to control. These results indicated the advantages of freeze concentration as a non-thermal milk processing technology in terms of physicochemical properties. Consequently, we investigated the influence of ice recrystallization on the rheological characteristics of ice slurries and physicochemical properties of freeze concentrated milk.

• Fisheries and Aquatic Sciences
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• 제18권2호
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• pp.137-142
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• 2015

Antifreeze proteins and glycoproteins [AF(G)Ps] constitute a group of proteins that lower the freezing but not the melting points of aqueous solutions, enabling polar and north-temperate fish to survive in ice-laden environments. However, little is known about antifreeze activity in temperate fish; such work would extend our knowledge on the functions and evolution of AF(G)Ps. In the present study, we screened for antifreeze activity in temperate fish caught off the coast of Jumunjin ($37.89^{\circ}N$), Gangneung, Korea. Thermal hysteresis (TH) and the ability to inhibit ice recrystallization (IR) in blood, liver, and muscle samples from nine fish were examined to assess antifreeze activity. As the East Sea off the coast of Jumunjin is ice-free year round, we thought it most unlikely that the fish would express antifreeze proteins. Surprisingly, the blood of Pleurogrammus azonus and three types of tissue from Gymnocanthus herzensteini, Zoarces gilli and Kareius bicoloratus exhibited measurable TH values together with the ability to trigger characteristic morphological changes in ice crystals. Blood samples from the three species also evidenced ice recrystallization (IR) inhibition. This implies that AF(G)Ps or other antifreeze-like substances are present in temperate fish even under nonfreezing conditions. These results contribute to our understanding of the functions and origins of antifreeze activity in fish.

• Bulletin of the Korean Chemical Society
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• 제33권12호
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• pp.3931-3932
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• 2012

• Journal of Microbiology and Biotechnology
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• 제25권12호
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• pp.1989-1996
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• 2015

Ice-binding proteins (IBPs) can inhibit ice recrystallization (IR), a major cause of cell death during cryopreservation. IBPs are hypothesized to improve cell viability after cryopreservation by alleviating the cryoinjury caused by IR. In our previous studies, we showed that supplementation of the freezing medium with the recombinant IBP of the Arctic yeast Glaciozyma sp. (designated as LeIBP) could reduce post-thaw hemolysis of human red blood cells and increase the survival of cryopreserved diatoms. Here, we showed that LeIBP could improve the viability of cryopreserved mammalian cells. Human cervical cancer cells (HeLa), mouse fibroblasts (NIH/3T3), human preosteoblasts (MC3T3-E1), Chinese hamster ovary cells (CHO-K1), and human keratinocytes (HaCaT) were evaluated. These mammalian cells were frozen in dimethyl sulfoxide (DMSO)/fetal bovine serum (FBS) solution with or without 0.1 mg/ml LeIBP at a cooling rate of -1℃/min in a -80℃ freezer overnight. The minimum effective concentration (0.1 mg/ml) of LeIBP was determined, based on the viability of HeLa cells after treatment with LeIBP during cryopreservation and the IR inhibition assay results. The post-thaw viability of mammalian cells was examined. In all cases, cell viability was significantly enhanced by more than 10% by LeIBP supplementation in 5% DMSO/5% FBS: viability increased by 20% for HeLa cells, 28% for NIH/3T3 cells, 21% for MC3T3-E1, 10% for CHO-K1, and 20% for HaCaT. Furthermore, addition of LeIBP reduced the concentrations of toxic DMSO and FBS down to 5%. Therefore, we demonstrated that LeIBP can increase the viability of cryopreserved mammalian cells by inhibiting IR.

• Bulletin of the Korean Chemical Society
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• 제33권11호
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• pp.3565-3570
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• 2012

Until now, few groups reported the antifreeze activity of cyclic glycopeptides; however, the tedious synthetic procedure is not amenable to study the intensive structure activity relationship. A series of N-linked cyclic glycopeptoids and glycopeptide have been prepared to evaluate antifreeze activity as a function of peptide backbone cyclization and methyl stereochemical effect on the rigid Thr position. This study has combined the cyclization protocol with solid phase peptide synthesis and obtained significant quantities of homogeneous cyclic glycopeptide and glycopeptoids. Analysis of antifreeze activity revealed that our cyclic peptide demonstrated RI activity while cyclic glycopeptoids showed no RI activity. These results suggest that the subtle changes in conformation and Thr orientation dramatically influence RI activity of N-linked glycopeptoids.

• Journal of Applied Biological Chemistry
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• 제58권4호
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• pp.325-332
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• 2015

유채는 월동작물로 내한성이 약해 남부지역에서만 재배가 가능하다. 따라서 재배면적 확대 및 안정적 생산성 확보를 위해 내한성 증진 품종 육성이 절실하다. 본 연구에서는 유채의 내한성을 증진시키기 위해 보리에서 유래한 HvIRIP 유전자를 CaMV35S 프로모터 조절하에서 전신발현되도록 운반체를 제작하였고, 아그로박테리움을 이용하여 유채에 형질전환하였다. Southern 분석을 통해 HvIRIP 유전자가 유채 Genome 안으로 전이 되었음을 확인하였다. 또한 Northern 분석을 통해 $4^{\circ}C$에서 2주간 처리된 유묘에서 HvIRIP 유전자의 발현이 크게 증대되는 것을 알 수 있었다. 본엽 3-4매 전개 유채 형질전환체를 영하 $5^{\circ}C$에서 2일간 저온에 노출한 후 회복여부를 조사한 결과, 대조구는 회복하지 못하고 죽은 반면, 형질전환체는 회복이 정상적으로 이루어졌다. 또한 저온스트레스가 진행되는 동안에 스트레스를 극복하는데 필요한 Proline 함량이 형질전환체에서 크게 증대되는 것이 관찰되었다. 이 외에도 저온스트레스 과정 중에 생성되는 활성산소의 독성을 감소시키는 항산화제 효소인 CAT, SOD 그리고 ADH 활성을 측정한 결과, 대조구에 비해 형질전환체에서 그 함량이 현저히 증가됨을 알 수 있었다. 따라서 이러한 결과를 통해 HvIRIP 유전자가 함유된 유채 형질전환체의 내한성이 증진되었음을 확인하였다.

• 한국식품과학회지
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• 제29권5호
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• pp.939-946
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• 1997

동진멥쌀 및 신선찹쌀전분 현탁액의 호화와 이들 전분겔의 저장중 재결정화에 대한 수분함량의 영향을 열적분석기기인 DSC로 측정, 분석한 결과 다음과 같은 결론을 얻었다. 전분의 호화는 찹쌀전분인 경우에 고온에서 일어났으며 상대적으로 큰 엔탈피를 나타내었고, 수분함량 60% 이상에서는 결정 용해 endotherm의 온도범위가 유사하였으나 수분함량이 감소함에 따라 온도범위가 커지고 고온으로 이동하였다. 두 전분겔의 재결정화 정도는 모두 수분함량 40%에서 최대로 나타났으며 수분함량 80% 이상에서는 거의 진행되지 않았다. 또한 Avrami식으로 분석한 재결정화 속도는 수분함량이 증가함에 따라 감소하였으며 찹쌀 전분겔의 재결정화 속도가 상대적으로 더 늦은 것으로 나타났다. 얼음 결정 용해엔탈피의 변화는 재결정화 속도와 유사한 결과를 나타내었으며, 동진쌀 및 신선찹쌀 전분겔의 Wg'은 각각 29.9% 및 28.2%로 나타났다.