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연구논문

DIS 공정에 의한 Polyethylene Glycol 함침 알로에 베라 겔의 제조 및 특성화

원문정보

Preparation and Characterization of PEG-impregnated Aloe Gel through DIS Processing of Aloe vera Leaf Slice

권혜미, 허원, 이신영

초록

영어

The novel Aloe gels were prepared with dewatering and impregnation by soaking (DIS) processing of Aloe vera leaf slice at four different temperatures (25, 35, 45 and 55oC), using dehydration solution of 40% (w/v) polyethylene glycol (PEG4000). The PEG-impregnation to Aloe vera leaf slice during DIS was observed depending on immersion temperature, and the PEG-impregnated Aloe vera gel (PEG-i-AVG) obtained was characterized using 1H NMR, FT-IR, GPC, XRD and TGA. The PEG-i-AVG had the higher levels of Aloe bioactives (glucomannan and O-acetyl contents) and better quality indicies by 1H NMR and FT-IR spectroscopy than those of native Aloe gel. Also, the obtained Aloe gel maintained the bimodal patterns in higher molecular weight region by GPC indicating no degradation of polysaccharide from native Aloe gel. The result observed by SEM confirmed a surface modification by forming the porous structure, and TGA result exhibited better thermal stability than that of native Aloe gel. XRD result revealed that the crystalline structure in Aloe gel was leaded by incorporation of PEG. Significant decrease of %insolubility and high enhancement of water solubility index were observed, respectively, and highly ordered conformation such as a helix structure was also indicated by Congo red reaction. We concluded that the modification effect for enhancing function of native Aloe gel was successfully obtained by DIS process using PEG as a dehydrating agent. These results suggested that this DIS process had a high potential for developing a new minimally processed product from Aloe vera leaf.

목차

Abstract
 1. 서론
 2. 재료 및 방법
  2.1. 재료
  2.2. PEG impregnated Aloe vera gel의 조제
  2.3. Glucomannan 함량의 측정
  2.4. O-acetyl 함량의 측정
  2.5. % Insolubility
  2.6. 수분흡수지표 및 수분용해도지표값
  2.7. 1H NMR
  2.8. 분자량 분포 측정
  2.9. FT-IR 분석
  2.10. 표면구조 분석
  2.11. 열안정 특성 분석
  2.12. 분자사슬형태 (conformation)
 3. 결과 및 고찰
  3.1. PEG 함침 알로에 베라 겔의 성분 및 품질 특성
  3.2. GPC에 의한 분자량 분포특성
  3.3. FT-IR 스펙트럼 특성
  3.4. 표면 및 결정구조 특성
  3.5. 열안정성 특성
  3.6. 분자사슬 형태의 특성
 4. 결론
 참고문헌

저자정보

  • 권혜미 Hye Mi Kwon. 강원대학교 생물공학과
  • 허원 Won Hur. 강원대학교 생물공학과
  • 이신영 Shin Young Lee. 강원대학교 생물공학과

참고문헌

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