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소수성 물질을 포함한 커들란 겔의 특성 및 식품으로의 활용 연구
최춘순,이기영,이창문,정제명,이인영 전남대학교 촉매연구소 2001 觸媒硏究 論文集 Vol.22 No.-
The thermal stability of curdlan suspension was investigated. Also curdlan gel containing hydrophobic materials (DHA(Docosa hexaenoic acid), olive oil and Dong-chunghacho (Militaris)) were prepared. Curdlan suspension prepared under 40℃ and 15000rpm was stable for 1 hour. Curdlan gel, including hydrophobic material were dried at 30℃ and swollen in the water. Curdlan gel including Dongchunghacho absorbed water of 980%.