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경도가 동일한 한천 및 젤라틴 젤의 이화학적 특성 비교
류지나 ( Ji Na Ryu ),정준호 ( Jun Ho Jung ),이수용 ( Su Yong Lee ),고상훈 ( Sang Hoon Ko ) 한국산업식품공학회 2012 산업 식품공학 Vol.16 No.1
In this study, the physicochemical properties of gelatin and agar gels with similar hardness were compared in order to determine the potential of agar-based gelatin substitute. Gel was prepared by adding 60 g sugar to 150 mL distilled water and subsequently gelatin or agar was added. Gelatin and agar concentrations used were 12 and 2 g/mL, respectively, for uniform hardness. Gelatin and agar gels showed no significant hardness values which were 22.36 and 22.80, respectively. The pH values of gelatin and agar gels formed were 8.17 and 7.05, respectively. Agar gel (14.13oBx) was slightly higher in sugar content than gelatin gel (12.97oBx). The brightness of gelatin gel surface was brighter than that of agar gel surface. The adhesiveness, cohesiveness and chewiness of gelatin gel were higher than those of agar gel. Gelatin showed 100% water holding capacity while agar gel possessed relatively low water holding capacity (98.57%) which was likely due to the low concentration of agar for gel preparation compared to the gelatin gel. The stress relaxation time of agar gel was 2.54 s whereas that of gelatin gel was not measurable due to long time constraint. In conclusion, this study is useful in the development of agar-based gelatin substitutes which are preferred for low-calorie and vegetarian food products.
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백새열림 ( Sae Yeol Rim Paik ),류지나 ( Ji Na Ryu ),고상훈 ( Sang Hoon Ko ) 한국산업식품공학회 2012 산업 식품공학 Vol.16 No.2
The aim of this study was to compare the physicochemical properties of calcium carbonate nano- and micro-powders for safe food applications of nanomaterials. The morphologies and approximate sizes of calcium particles were observed by scanning electron and transmission electron microscopic methods, showing hexagonal shape with sharp and rough surface. The approximate sizes of the calcium nano- and micro-particles observed on the micrographs were around 100 nm and 100 nm to 3 μm, respectively. The average particle sizes of the calcium nano- and micropowders determined by the dynamic light scattering method were 440.2±73.8 and 547.1±105.3 nm at 0.5 mg/mL particle concentration and 388.8±123.2 and 1001.9±160.4 nm at 1.0 mg/mL particle concentration, respectively. The zeta-potential of the calcium nano- and micro-powders were -9.94±1.78 and -2.42±2.38 mV, respectively. It seemed that both calcium nano- and micro-powders were unstable in aqueous conditions but calcium nano-powder was relatively more stable. The results of specific surface area of the calcium nano- and micro-powders were 6.99 and 4.26 m2/g while the bulk densities of them were similar but the tap densities were 0.81±0.02 and 0.97±0.02 g/mL, respectively. The angles of repose were 35.40±1.32o (nano-powder) and 39.37±2.46o (micro-powder), implying that calcium nano-powder was more flowable. This study provides a potential of various mineral nanoparticles including calcium nanoparticles for future safe food applications.
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