• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.928-933
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• 1995

Sensory and instrumental characteristics of mixed starch gels of defatted corn starch and mung bean starch were examined in terms of the effects of various additives such as textured soy protein(TSP), soybean oil(S0), carboxymethyl cellulose(CMC) and pectin(PC). Gels were prepared by storing the paste at room temperature for 24 hrs and 72 hrs. The additives were used 1% or 2% on the starch basis. The ratio of defatted corn starch and mung bean starch was selected 60 : 40(to, w/w), where the acceptability was the highest. The cohesiveness and springiness of the mixed starch gels stored 24 hrs increased, but the brittleness and acceptability decreased with all the additives. Textural characteristics of the mixed gels stored 72 hrs were different according to the type and content of additives, whereas hardness and cohesiveness increased in all case. Unlike the sensory evaluation, the textural properties of mixed gels tested by a Instron Universal Testing Machine showed no difference in hardness, but the cohesiveness and springiness increased.

• Journal of the Korean Home Economics Association
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• v.29 no.3
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• pp.47-59
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• 1991

This study wa performed to investigate the effects of dietary protein and fiber on the lead and protein metabolism in lead poisoning rats. Seventy male rats of Sprague-Dawley strain weighing 172$\pm$2g were blocked into 14 gropus according to body weight. Protein(casein) was given at levels of 15 or 40%, and fibers(pectin, cellulose and CMC) were given at levels of 0, 4 or 10%. The results are summarized as follows: 1. Food intake, weight gain and food efficiency ratio(FER) in groups fed high protein diets were higher than those in low protein groups. Liver weight in groups fed no dietary fiber was higher than that of animals fed fiber. Kidney and femur weights were greater in high protein groups. Tibia and femur lengths, and tibia weight were not significantly different among groups. 2. Hemoglobin content and hematocrit values showed no significant differance with dietary factors. 3. Total protein contents of serum and liver showed no significant difference, but tended to increase with increasing dietary protein level. Both daily urinary and fecal nitrogen excretions in high protein groups were higher than those in low protein groups. Especially daily fecal nitrogen excretions in high dietary fiber groups were significantly high. Body nitrogen absorption rate was the highest in animals fed no fiber. 4. Pb levels in blood, liver, kidney and bone tended to decrease with high dietary protein and fiber levels. Especially Pb level of kidney was high in all groups. Daily urinary Pb excretion showed no significant difference with dietary factors, but fecal Pb excretion increased significantly in high protein and fiber groups.

• YAKHAK HOEJI
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• v.35 no.4
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• pp.319-325
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• 1991

Aluminum phosphate gel was synthesized by reacting aluminum sulfate as a soluble aluminum salt to tribasic sodium phosphate in this study. The optimal synthesis conditions based on the yield of product were investigated by applying Box-Wilson experimental design. It was found that optimal synthesis conditions were as follows: Reaction temperature; $61~71^{\circ}C$, concentration of two reactants; 12.27~13.83%, concentration ratio of two reactants; [AI$_{2}$(SO$_{4}$)$_{3}$]/[Na$_{3}$PO$_{4}$]= 0.5, reaction time; 10.9~12.1 minutes, drying temperature of product; $60~72^{\circ}C$. Aluminum phosphate gel prepared by the optimal synthesis conditions was suspended with four types of natural and synthetic gums at the concentration of 0.375~1.5wv%. Their Theological properties of aluminum phosphate gels were examined with Haake-Rotovisco RV 20 rotational viscometer. It showed that the higher concentration of suspending agents and lower temperature, the higher viscosity. Aluminum phosphate gel suspended by pectin and agar showed plastic flow with rheopexy, and their gels suspended by sodium alginate and sod. CMC showed plastic flow with thixotropy.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.27 no.2
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• pp.101-107
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• 2021

Time-temperature integrators (TTIs) based on aqueous enzyme solutions produce transparent colors which lead to difficulty in distinguishing its color change by naked eye. In this present study, this issue has been solved by increasing the opacity of laccase-based TTI without changes in the kinetics (same zero-order reaction) and temperature dependency (similar Arrhenius activation energy values) of the color change. The opacity was increased by introducing TiO₂, latex, BaSO₄, or ZnO, in combination with a hydrocolloid (xanthan gum, acacia gum, pectin, and CMC) into the TTI system. The combination of TiO₂ and xanthan gum was the best. This finding broadened the advantages of laccase-based TTI to more practical uses for consumer convenience.

• YAKHAK HOEJI
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• v.40 no.1
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• pp.25-35
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• 1996

Magaldrate. an antiacid was synthesized by reacting magnesium oxide, aluminum sulfate, and dried aluminum hydroxide gel. The optimum synthesis conditions based on the yield of t he product were established by applying Box-Wilson experimental design. It was found that the optimum synthesis conditions of Magaldrate were as follows: Reaction temperature; 61~$85{\circ}C$, concentration of two reactants. Mgo and $Al(OH)_3$: 16~19.8%, molar concentration ratio of two reactants, [MgO]/[$Al(OH)_3$]; 4.2~5.0, temperature of washing water; 36~$41^{\circ}C$ and drying temperature of the product: 76~$80^{\circ}C$. Magaldrate was synthesized under the optimum synthesis conditions and identified by analyzing the chemical composition, and by differential scanning calorimetry and X-ray diffraction method. The Magaldrate sample synthesis under these conditions was used to prepare 15.6% Magaldrate original suspension which was utilized to make 13% Magaldrate suspension dispered in various concentrations of eight types of suspending agents. The acid-neutralizing capacity of 13% Magaldrate suspension dispersed in 0.25% suspending agents was examined by Rosset-Rice method. The maximum pH was reached within 1 minute in all suspension tested, and duration maintained between pH 3~5 was decreased in the order of Na alginate Na silicate(meta) Veegum HV pectin agar>Na>CMC>xanthan gum>bentonite. It was found that the hysteresis loop area was increased with temperature in the case of Riopan Plus and the addition of agar, whereas the area was decreased with temperature in the case of the addition of Na alginate and xanthan gum. 13% Magaldrate suspension tends to sediment by the addition of bentonite.