• Ecology and Resilient Infrastructure
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• v.8 no.3
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• pp.135-142
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• 2021

Biopolymers have been known as eco-friendly soil strengthening materials and studied to apply levees. However, the effect of biopolymer on vegetation is not fully understood. In this study, we analyzed the root growth of Camelina sativa L. (Camelina) when the xanthan gum was amended to soil in Aluminum (Al) stress conditions. Amendment of 0.05% xanthan gum increased root growth of Camelina under Al stress conditions. Under the Al stress condition, expression of aluminum activate malate transporter 1 (ALMT1) gene of Camelina root was induced but showed a lower level of expression in xanthan gum amended soil than non-amended soil. Additionally, the binding capacity of xanthan gum with Al ions in the solution was confirmed. Using morin staining and ICP-OES analysis, the Al content of the roots in the xanthan gum soil was lower than in the non-xanthan gum soil. These results suggest that xanthan gum amended soils may reduce the detrimental effects of Al on the roots and positively affect the growth of plants. Therefore, xanthan gum is not only an eco-friendly construction material but also can protect the roots in the disadvantageous environment of the plant.

• Journal of Korean Tunnelling and Underground Space Association
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• v.26 no.3
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• pp.209-222
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• 2024

The Earth Pressure Balance (EPB) shield Tunnel Boring Machine (TBM) is widely used for underground tunnel construction for its advantages, such as eliminating the need for additional facilities compared to the slurry shield TBM, which requires Slurry Treatment Plant (STP). During EPB shield TBM excavation, a soil conditioning technique is employed to enhance the physical properties of the excavated soil by injecting additives, thus broadening the range of applicable ground conditions to EPB shield TBMs. This study explored the use of xanthan gum, a type of biopolymer, as an alternative to the commonly used polymer additive. Biopolymers, derived from biological sources, are fully biodegradable. In contrast to traditional polymers such as polyacrylic acid, which contain environmentally harmful components, xanthan gum is gaining attention as an eco-friendly material due to its minimal toxicity and environmental impact. Test conditions with similar workability were established through slump tests, and the rheological characteristics were assessed using a laboratory pressurized vane shear test apparatus. The experiments demonstrated that, despite exhibiting similar workability, the peak strength in the flow curve decreased with increasing the content of xanthan gum. Consequently, a correlation between the xanthan gum content and peak strength was established. Replacing the traditional polymers with xanthan gum could enable stable EPB shield TBM operation by reducing equipment load, in addition to offering environmental benefits.

• Proceedings of the Korean Society of Rheology Conference
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• 2006.06a
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• pp.101-106
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• 2006

• Food Science and Preservation
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• v.10 no.3
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• pp.308-313
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• 2003

In the present study, we investigated the optimum recipe of the pumpkin drink using old pumpkin extract. Response surface methodology (RSM) was applied to optimize and monitor the drink recipe with pumpkin extract. The polynomial equation for color, flavor, taste, mouth feel, overall palatability, pH, brix and viscometer showed 0.7682, 0.9046, 0.9364, 0.9110, 0.8456, 0.9264, 0.7135 and 0.9906 of R$^2$, respectively and flavor, taste, mouth feel, overall palatability, pH and viscometer showed 5～10％ of significance level. The optimum ranges of recipe on organoleptic properties of pumpkin pouch drink were estimated on 86.5～87.5％ of the old pumpkin extract, 0.36～0.42％ of xanthan gum and 9％ of vinegar.

• Current Research on Agriculture and Life Sciences
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• v.29
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• pp.55-62
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• 2011

In this study, four natural polymers were added into rice flour to prepare rice noodle and their effects on the fabrication of rice noodle were examined. Also, the effect of water dosage and natural polymer content on the noodle-making properties of rice noodle was investigated. Addition of xanthan gum showed the best performance of noodle formation, while crystalline cellulose did not help the improvement of noodle making properties of rice dough. Regardless of natural polymer type, the amount of water dosage and polymer content influenced significantly the performance of rice noodle formation. In case of xanthan gum, 3% polymer content and 64~68% water dosage were the best conditions to fabricate a good rice noodle. Guar gum showed the best performance at 2~3% guar gum addition and 66% water content. Finally, 3% carboxymethyl cellulose and 64% water dosage were optimum condition for good formation of rice noodle.

• Ecology and Resilient Infrastructure
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• v.6 no.3
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• pp.163-170
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• 2019

The civil engineering materials used to stabilize the slopes of new riverbanks have a great impact on the types and growth of vegetation introduced after the completion of construction procedure. Recently, microbial-derived, ${\beta}$-glucan- and xanthan gum-based biopolymers are attracting attention as an ecofriendly strengthening material of riverbanks that can possibly stimulate plant growth. This study aimed to assess ecological effects of biopolymer application on native plants in Korean riverbanks. In particular, since dominant plant species could shape characteristics of an ecosystem, we examined the effects of biopolymer on the dominant plant species in riverbanks. Overall, biopolymer did not affect seed germination rates of testing plant species. In contrast, plants grew more vigorously in the soil mixed with biopolymer compared to those in the control soil. The biomass of Echinochloa crus-galli especially increased around two times more in the biopolymer treatment. Plants produced heavier root biomass and leaves with larger specific leaf area, which possibly contributes to the tolerance of environmental stress like drought. These results suggest that biopolymers treated on river banks are expected to stimulate plant growth and increase stress tolerance of domestic dominant plant species.

• Bulletin of Food Technology
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• v.15 no.3
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• pp.112-124
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• 2002

발효란"박테리아,곰팡이,효모의 효소에 의해 일어나는 계속적인 변화"로 규정한다. 발효에 의해 일어나는 화학적 변화의 예를 들면 우유의 acidulation. 전분의 분해.설탕이 알콜과 이산화탄소로 변화되는 것과 질소 유기화합물의 산화등이 있다. 배지, 온도, 소금, 산도 배양 용기 및 시간과 같은 몇몇 요인이 발효 과정에 중요한 역할을 한다. 사실 발효식품 제조에 있어서 제품의 향미,텍스쳐,아로마 기타 다른 요소들이 어느 정도의 발효시간에 따라 차이가 있기때문에 단순히 급하게 서두를 수도 없다. 빵, 맥주, 사이다, 와인, 치이즈와 요구르트류의 식품과 음료는 발효과정을 통해 만들어진다. 이들 제품 이외에 어떤 제품은 다른 식품 제조에 이용될 수 있는데, 광의의 이들 식품 소재는 새롭고 기발한 발효기법 뿐아니라 전통적인 기법을 사용해서 생산 되기도 한다. 예를 들면 잔탄검(xanthan gum)은 고분자 폴리사카라드로 Bacterium xanthomona campestris를 이용한 발효과정을 통해 생산되는데 기질로서 설탕을 사용한다 젤란검(Gellan Gum)은 수용성 폴리사카이라이드로 Sphingomonas elodea 순수균의 발효에 의해 생산된다. 이와 같은 다중 기능의 하이드로콜로이드는 IFT Food technology 산업 성공상을 수년에 걸쳐 받았고, 제조업자들은 이것을 증점제, 안정제, 조직강화제로 이용했다. 최근 식품, 음료와 의약품에 사용하는 소이이소플라본(soy isoflavone)이 주목을 받고 있다. 소이이소프라본 중 제니스데인(genistein). 다이드제인(daizein)과 글라이스데인(glycitcin) 같은 soy sioflavone이 건강에 이익을 준다고 연구되었고, 독자적인 발효 과정으로 건강 증진과 기능성을 준다는 이들 성분이 더 많이 함유하는 대두 제품을 내놓고 있다. 본문에서는 12개 발효소재(ingredients)를 살펴보고 이들의 최근 개발동향을 재조명해 보았다. 이들의 개발동향은 시간이 결정적인 요인이 될 수 있는 발효과정을 사용하기 때문에 시기적으로 적절하게 인식될 수 있을뿐만 아니라, 건강, 장점,향미와 관련된 오늘날의 시장경향일 수도 있다.

• Korean Journal of Food Science and Technology
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• v.49 no.2
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• pp.181-185
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• 2017

Senior-friendly strawberry jelly was developed using strawberry juice, sugar, xanthan gum, and locust bean gum. The experimental variables included strawberry juice (30.0-40.0%, w/w) and sugar (7.5-10.0%, w/w) concentrations and the xanthan gum/locust bean gum ratio (0.3-4.0), and interactions among these variables were predicted using a response surface methodology. The optimal concentrations of strawberry juice and sugar and the ratio of xanthan gum/locust bean gum, determined against jelly hardness, were found to be 40.0, 10.0, and 1.5%, respectively. The hardness, gumminess, and chewiness of strawberry jelly increased significantly during storage at 5 and $15^{\circ}C$ (p<0.05). The lightness of the gum decreased significantly at both temperatures (p<0.05), whereas the hue angle increased during storage at $15^{\circ}C$. The zero-order kinetics was used to predict the shelf-life of the prepared jelly ($R^2=0.89-0.96$), which was determined to be 38 and 26 days at 5 and $15^{\circ}C$, respectively.

• Journal of the Korean Applied Science and Technology
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• v.29 no.1
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• pp.13-18
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• 2012

A die casting mold releasing agent was prepared from aqueous mixture of powdery carbon black and water soluble natural polymeric materials such as xanthan gum(X-gum) and carboxymethyl cellulose(CMC), which were used as thickening agent as well as curing agent with aldehydes. The suitable concentration of natural polymers for stable dispersion of carbon black in water was 0.25 wt% of X-gum or 1.0 wt% of CMC. When CMC was used less than 1 wt%, the final carbon black disperion showed a rapid phase separation. The adhesion of carbon black releasing agent on glass plate was improved with the amount of crosslinking agent, glutaraldehyde and chain extender, oligosaccharide. However, the affinity of carbon black releasing agent prepared with X-gum was stronger than that with CMC on glass plate. The final carbon black mold releasing agents prepared under our mixing conditions can be applied to the production of castings of high quality with good workability and without worthening evironmental situations.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.2019-2027
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• 2013

In this study, we tried to develop a coating agent for the fresh-cut fruits used in cakes. First, the coating agent mixing ratios of sugar, pectin, sodium alginate, carrageenan, xanthan gum, vitamin C, and purified water were selected to be 55, 2, 2, 0.04, 0.1, 0.05, and 40.81% (w/w), respectively. In a freeze-thaw stability of the coating agent, the viscosity remained constant for 3 cycles of freezing and thawing repetition process, but showed a slightly decreasing trend in the 4th repetition process (P<0.05). On the other hand, the sugar content, pH, and chromaticity remained constant even in the 4th repetition process. Pineapple coated with the coating agent had smaller weight loss, hardness changes, and total bacteria distribution compared to the uncoated pineapple (P<0.05). In the chromaticity, both of the two pineapples experienced browning with increasing storage duration, as L value decreases and b value increases. However, when the color difference was compared, the progress of browning for the uncoated pineapple was faster than the coated pineapple. Also, the progress of browning at $4^{\circ}C$ was found to be slower than the progress of browning at $25^{\circ}C$. Therefore, the storage stability of the fresh-cut fruits could be improved by coating the fresh-cut fruits for cakes with the coating agent and storing at a low temperature, which would contribute to extending the shelf-life of cakes.