• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.115-120
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• 1998

The effects of oil concentration and stabilizers and emulsifiers on the emulsion stability of mayonnaise were studied. The highest viscosity of mayonnaise and the least amount of oil separation were by the additon of soluble starch, but when it was added below 0.6%, the viscosity of a mayonnaise decreased sharply during storage at 3$0^{\circ}C$. The stability of mayonnaise was increased only when the soluble starch was added to mayonnaise above 0.9%. When xanthan gum was added at the concentration of 0.05~0.1%, the viscosity of mayonnaise was increased considerably and the emulsion stability was improve. But if it was added more than at 0.2% on the contrary, the emulsion stability was reduced and the texture of mayonnaise was changed. When both 0.1%-xanthan gum and 0.3%-soluble starch were added, the most stable mayonnaise was obtained.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.4
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• pp.711-715
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• 2004

The stability of 80% ethanol-soluble pigments from Monasus purpureus CBS 281.34 was investigated according to storage temperature, pH and addition of organic acid. Also, the stability of ethanol-soluble pigment in aqueous system was examined after the addition of distilled water in the range of 0∼80% during the storage at 1$0^{\circ}C$ and 2$0^{\circ}C$ for 4 weeks with water soluble pigment. The heat stability was the highest (9.74%) when the 80% ethanol-soluble pigments were stored at 1$0^{\circ}C$ for 4 weeks. However, the 80% ethanol-soluble pigments stored at 6$0^{\circ}C$ and 8$0^{\circ}C$ for 24 h and 12 h greatly decreased by 23.06% and 30.36%, respectively. Although the 80% ethanol-soluble pigments were stable in the range of pH 4∼8, the degradation rate of pigment increased at pH 2 and PH 10.80% ethanol extract was adjusted to PH 4 by adding organic acids. The rate of pigment degradation was not different from control for 4 weeks. Red pigment was stable in the treatment of organic acids. And the stability of ethanol-soluble pigment in aqueous system was gradually decreased as the pigment content and storage time increased. Additionally, the stability of ethanol-soluble pigment was higher at 1$0^{\circ}C$ than at 2$0^{\circ}C$.

• Clean Technology
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• v.12 no.1
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• pp.45-51
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• 2006

Colloidal Liquid Aphrons(CLAs) were prepared from different solvents such as nonpolar hydrocarbons, alcohols, and amines. Water-soluble surfactant and oil-soluble surfactant were used in this study. The effect of PVR (phase volume ratio) and concentration of extractant on the stability of CLA was investigated. The stability of CLA was affected by PVR. As PVR was increased, the stability of CLA was decreased.

• Journal of Pharmaceutical Investigation
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• v.40 no.spc
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• pp.97-102
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• 2010

A novel surface-attached solid dispersion is designed to improve the solubility and oral bioavailability of poorly water-soluble drugs without crystalline change. Accordingly, it draws increasing interest because of excellent stability and no pollution for accomplishing enhanced solubility and bioavailability, which have recently been highlighted in connection with a number of higher value-added poorly water-soluble drugs. In addition, excellent stability can be attained when the poorly water-soluble drugs are not dissolved but dispersed in water and provide no crystallinity change. This solid dispersion is given by means of attaching the dissolved carriers such as hydrophilic polymer and surfactant to the surface of dispersed drug particles followed by changing the hydrophobic drug to hydrophilic form. The aim of the present review is to outline the preparation, physicochemical property and bioavailability of novel surface-attached solid dispersion with improved solubility and bioavailability of poorly water-soluble drugs without crystalline change.

• Korean journal of food and cookery science
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• v.18 no.5
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• pp.487-494
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• 2002

This study was conducted to investigate the thermal stability of water-soluble and fat-soluble vitamins dissolved in water and milk by various heat treatments. Vitamin samples were prepared by dissolving them in water and milk at various concentrations, and were heat treated for 30 min at 65$\^{C}$, 15 sec at 85$\^{C}$, 5 sec at 100$\^{C}$, 121$\^{C}$ at 15 min, the levels of residual vitamin were measured by using HPLC. Milk samples were fortified with vitamins before and after UHT treatment. As heating over 100$\^{C}$, riboflavin in water were destructed more than 92% but fortified in milk showed less than 20% destruction, suggesting that riboflavin was protected by milk components. Also retinol heated ever 100$\^{C}$ was more stable in milk than in water. L-Ascorbic acid and cholecalciferol(D$_3$) showed a similar destruction rate in water and in fortified milk. L-ascorbic acid was easily destructed by UHT treatment. Destruction of thiamin and tocopherol was increased in fortified milk. Among tour capsulated water-soluble vitamins, L-ascorbic acid was much more stable compared with powder form. Nicotinic acid and folic acid either in capsule or powder form showed a slight destruction by heat treatment. The results suggested that the fortification of unstable vitamins such as L-ascorbic acid, thiamin, tocopherol and cholecalciferol(D$_3$) should be made in milk after heat treatment.

• Biotechnology and Bioprocess Engineering:BBE
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• v.11 no.2
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• pp.140-145
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• 2006

The behaviour of alginate immobilized and soluble watermelon (Citrullus vulgaris) urease in water miscible organic solvents like, acetonitrile, dimethylformamide (DMF), ethanol, methanol, and propanol is described. The organic solvents exhibited a concentration dependent inhibitory effect on both the immobilized and the soluble urease in the presence of urea. Pretreatment of soluble enzyme preparations with organic solvents in the absence of substrate for 10 min at $30^{\circ}C$ led to rapid loss in the activity, while similar pretreatment of immobilized urease with 50% (v/v) of ethanol, propanol, and acetonitrile was ineffective. Time-dependent inactivation of immobilized urease, both in the presence and in the absence of urea, revealed stability for longer duration of time even at very high concentration of organic solvents. The soluble enzyme, on the other hand, was rapidly inactivated even at fairly lower concentrations. The results suggest that the immobilization of watermelon urease in calcium alginate make it suitable for its application in organic media. The observations are discussed.

• YAKHAK HOEJI
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• v.40 no.3
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• pp.243-250
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• 1996

In order to formulate aqueous multivitamin solutions containing both oil-soluble (A, D, E) and water-soluble vitmains ($B_1,\;B_2,\;B_6,\;B_{12}$, C and niacinamide) in 1ml-dose, the effects of various additives such as cosolvents (propylene glycol, polyethylene glycol, glycerin), a sweetener (sorbitol) and a surfactant (Cremophor$^{\circledR}$ RH40) on the solubility of oil-soluble vitamins in water were evaluated. Cremophor$^{\circledR}$ RH40 showed the excellent capacity on the solubilization of oil-soluble vitamins, and the simultaneous addition of cosolvents and surfactant resulted in synergetic effects on the solubilization of oil-soluble vitamins. The effects of the combination of the cosolvents and sweetener on the stability of multivitamin solutions were also evaluated by determining the amount of vitmain A and $B_1$ remained in the solutions after storing at $40^{\circ}C$ for 9 weeks. The formulation consisting of Cremophor$^{\circledR}$ RH40 15%, PG 20%, and sorbitol 20% resulted in the best stability of vitamin A and $B_1$. The stability of vitamin A and $B_1$ in this formulation was evaluated at 50, 60, and $70^{\circ}C$ up to 40 days. The shelf-lives of vitamin A and $B_1$ in the formulation, calculated using the Arrhenius equation, were 1,521 days and 475 days at $20^{\circ}C$, respectively.

• The Korean Journal of Food And Nutrition
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• v.18 no.1
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• pp.4-10
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• 2005

Periodate-oxidized soluble starch increased pH stability of Aspergillus awamori a-glucosidase. After incubation for two hours, the enzyme in the absence of oxidized soluble starch was stable in the range of pH 3-7 at 40℃, pH 3-6 at 50℃ and the enzyme in the presence of oxidized soluble starch was stable in the range of pH 3-9 at 40℃, pH 3-8 at 50℃. At 60℃, the enzyme was stable in pH 3-6 regardless of the presence or absence of IO₄-oxidized soluble starch, but when IO₄-oxidized soluble starch existed in pH 5-6, remained activity of the enzyme increased 20% more than when it didn't exist. The enzyme modified with IO₄-oxidized soluble starch remained 70% of activity in pH 9, but native enzyme didn't remain, showing the increase of stability due to modification. In thermal stability, modified enzyme remained 12% at 50℃ and 7% at 80℃. But native enzyme remained 8% at 50℃ and didn't remain at more than 70℃. The result of HPLC analysis revealed the subunit of the enzyme at under pH 2 or over pH 9 was separated or the enzyme was denatured and conjugated. Protein structure of native enzyme was denatured by acidic and basic pH but was stable in the presence of IO₄-oxidized soluble starch.

• The Korean Journal of Food And Nutrition
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• v.11 no.2
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• pp.159-164
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• 1998

pH stability of sweet potato $\beta$-amylase modified with IO4-oxidized soluble starch was increased at pH 3, 5~9 and 11. And optimum pH was 3 and 5 for modification. Thermal stability of the enzyme modified with IO4-oxidized soluble starch was increased at 6$0^{\circ}C$ for 15 min. pH stability of barley $\beta$-amylase modified with IO4-oxidized soluble starch was increased at 3~4 and 8~11, and more increased at pH 3 and 8~11 in the presence of $\alpha$-cyclodextrin.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.403-408
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• 1999

This study was conducted to investigate chemical properties, quality stability and utilization of approved sardine surimi(ASS) which is developed our laboratory. The product yield of the ASS was about 3 times higher than that of usual sardine surimi(SS). The proper addition concentration of sodium bicarbonate was 0.1% for the neutralization of the ASS. The content of salt soluble protein nitrogen in the ASS was about the half of that in the SS, while the content of water soluble protein nitrogen was 2.4 times higher in ASS. The total amount of free amino acids in the ASS was about 11 times higher than that of the SS. Predominant free amino acids in the ASS were histidine, taurine, glutamic acid and alanine, and those four amino acids occupied 94% of total amount of free amino acids. During cold storage at 21oC for 6 months, the quality of ASS was more stable than that of SS in judging from changes of water soluble and salt soluble protein nitrogen, AV and POV. Quality of fish burger, fish sausage and fried fish paste processed in accordance with commercial processing preparation using the ASS or SS exclusively and mixtures which other white meat fish surimi(alaska pollack, hair tail and sole) were proportionallly added to each of two types of sardine meat were evaluated. In case of fish burger, the product processed from the ASS only were superior.