• Journal of Life Science
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• v.9 no.1
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• pp.45-49
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• 1999

Seaweed alginate was acetylated by activated carbon immobilized Pseudomonas syringae in a fluidized bed, up-flow reactor. The acetylation degree of seaweed alginate was about 30%. Calcium-acetylated seaweed alginate gel bead was made and compared to calcium-seaweed alginate gel bead by the scanning electron microscopy (SEM). Structural difference of two gel beads may results from increased viscosity and decreased affinity of acetylated seaweed alginate for calcium ion. On the basis of interior and exterior structure of calcium-acetylated seaweed alginate gels and property of acetylated seaweed alginate, it seems that acetylated seaweed alginate is used for the supporter for electrophoresis and packing materials for liquid chromatography and gel filtration.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.746-754
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• 2010

Response surface methodology was adopted to model and optimize the effects of microbial transglutaminase (TG) and calcium alginate (CA) systems of various ratios on the gelation characteristics of porcine myofibrillar protein (MP) at various salt levels. The CA system consisting of sodium alginate (SA), calcium carbonate (CC) and glucono-$\delta$-lactone (GdL) showed no remarkable changes in the salt-soluble fraction, and only minor effects on electrostatic interactions were observed. Increasing CA concentration caused acid-induced hydrophobic interactions in MPs, resulting in increased MP gel strength. The TG system, containing TG and sodium caseinate (SC), induced cold-set MP gelation by formation of covalent bonding. The main advantage of the combined system was a higher cooking yield when the MP gel was heated. These results indicated that 0.7% TG combined with 0.8% CA system can form a viscoelastic MP gel, regardless of salt levels.

• Food Science and Biotechnology
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• v.16 no.5
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• pp.715-721
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• 2007

In this study, the sphericity of calcium alginate gel beads was optimized using response surface methodology. The optimum conditions for bead sphericity were a concentration of 2.24% sodium alginate, a flow rate of 0.059 mL/sec for the sodium alginate solution, and a 459 rpm rotation for the calcium chloride solution. The predicted and experimental bead sphericities under the optimum conditions were 94.5 and 96.7%, respectively, showing close agreement. We also investigated the processing condition effects for the physical properties of the optimized calcium alginate gel beads. Immersion in hot water slightly decreased bead size and rupture strength. NaCl treatment increased bead size and decreased rupture strength. While the pH of the calcium chloride solution had little effect on bead sphericity, the bead sizes and gel strengths decreased with longer times in each pH solution. The beads coated with pectin and glucomannan showed no significant changes in sphericity, but their sizes decreased with time. The coated beads showed higher rupture strengths than the uncoated beads.

• Food Science of Animal Resources
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• v.29 no.5
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• pp.590-598
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• 2009

The aim of this study was to model and optimize the calcium alginate (CA) and microbial transglutaminase (TG) systems to form a cold-set myofibrillar protein (MP) gel containing 0.1 M or 0.3 M NaCl using a response surface methodology. The gel strengths of cold-set and heat-induced MP gels, and cooking yields were measured. All measured parameters showed determination coefficients ($R^2$) above 0.7 without a lack-of-fit. The CA system had the best results with component ratios of 1.0:0.3:1.0 corresponding to sodium alginate, calcium carbonate and glucono-$\delta$-lactone, respectively, and was favourable at 0.1 M NaCl. In contrast, the TG system only had an effect on cold-set MP gelation at 0.3 M salt, and the optimal ratio of TG to sodium caseinate was 0.6:0.5. By combining the two systems at 0.3 M NaCl, an acceptable cold-set MP gel with an improved texture and high cooking yield could be formed. Therefore, these results indicated that the functionality of the cold-set MP gel could be enhanced by combining these two optimized gelling system.

• Microbiology and Biotechnology Letters
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• v.9 no.3
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• pp.159-164
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• 1981

Reinforced Calcium-alginate gel entrappment method for enzyme immobilization is described with an example of penicillin amidase from Bacillus megaterium KFCC 10029, a partially constitutive mutant of B. megaterium ATCC 14945. Penicillin amidase recovered from the fermentation broth by adsorption on celite is mixed with alginate and gelatin solution, and cast into a pellet or noodle form by coagulation in calcium salt solution followed by crosslinking with glutaraldehyde. Optimum pH and temperature of the immobilized enzyme preparation were 8.0 and 6$0^{\circ}C$, respectively. Kinetic constants such as Km value and the inhibition constant of 6-APA and phenylacetic acid were 2.6 mM, 7.4 mM and 21.2 mM, respectively. The enzyme leakage from the adsorbent during operation was successfully prevented owing to the increase of physical strength of gel coat. The half lives in a column reactor were 6 and 30 days at the respective temperature of 4$0^{\circ}C$ and 3$0^{\circ}C$, which were the 6-8 fold increased values as compared with those of without entrappment. The results highly recommended the use of reinforced Calcium-alginate gel entrappment method for the enhancement of physical strength and the operational stability of alginate gel entrapped enzyme.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.1
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• pp.20-25
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• 2016

This study elucidated the effects of physicochemical factors on the production of cooked rice analogs using calcium alginate gels. Cooked rice analogs were prepared using various sodium alginate concentrations, agitation speeds, dropping distances, coating times, curing times and heating times. The diameter ratio and rupture strength of authentic cooked rice were 0.38 and 268.4 kPa, respectively. The diameter ratio of the analogs prepared with 0.7% (w/v) sodium alginate was 0.39, which was the closest to that of authentic cooked rice. When sodium alginate solution (0.7%, w/v) was dropped into calcium chloride solution (2%, w/v) via a nozzle, the diameter ratio of the analogs at an agitation speed of 520 rpm was 0.39. The optimal dropping distance was 8 cm and the optimal coating and curing times were each 20 min. The analogs were coated with β-cyclodextrin to improve their physical properties. The diameter ratio of the coated analogs was little changed; however, the rupture strength decreased slightly after heating for 60 min at 95°C.

• Biotechnology and Bioprocess Engineering:BBE
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• v.7 no.4
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• pp.206-211
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• 2002

Calli obtained from a shoot-tip of garlic, Allium sntivum L., were encapsulated using a calcium alginate gel. Some of the encapsulated calli were cultured on a 1/2 MS medium supplemented with 3% sucrose, 10$\^$-5/ kinetin, and 5 ${\times}$ 10$\^$-6/ M NAA whereas the remainder was stored for 40 days at 4$^{\circ}C$. All the naked calli regenerated on the solid medium, while 95% of the encapsulated calli regenerated, and 88% of the encapsulated calli regenerated after 40 days of storage at 4$^{\circ}C$. The capsule matrix delayed the germination time of the encapsulated calli, yet activated the shoot formation of the artificial garlic seeds. The shoot length of the encapsulated garlic calli was much longer than that of the naked garlic calli. The encapsulated garlic calli were dried in a laminar airflow cabinet and the conversion frequency of the dried artificial garlic seeds on a 1/2 MS medium remained at 93% with a water Loss of Less than 50%.

• Microbiology and Biotechnology Letters
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• v.20 no.4
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• pp.459-469
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• 1992

The immobilization characteristics of Zymomonas mobilis for ethanol production were examined. Four different strains of Zymomonas mobilis have been used for ethanol production. Among those, Zymomonas mobilis KCTC 1534 has been selected as the best strain for the highest ethanol productivity from glucose and sucrose. The optimum temperature and pH of the selected strain for ethanol production were $37^{\circ}C$ and 5.0 respectively for both free and immobilized cells. When the cells were immobilized by the gel entrapment method, the immobilized cells could produce ethanol at a little higher temperature than free cells. Calcium alginate was selected as the best gel for immobilizing cells. The immobilized cells could maintain the viability of 80% in 10 weeks storage at $4^{\circ}C$ in the medium with 2% calcium chloride. 20-25 hours of preincubation in 10% glucose solution was required for the activation of immobilized cells entrapped within calcium alginate gel.

• Proceedings of the Materials Research Society of Korea Conference
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• 2010.05a
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• pp.40.2-40.2
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• 2010

In this study, oxidized alginate/gelatin/biphase calcium phosphate (BCP)- based hydrogel composites were fabricated. Alginate sodium was oxidized by periodate. The oxidized product was confirmed by using $^1H$ and $^{13}C$ NMR spectra. The number average molecular weight ($M_n$), the average molecular weight ($M_w$) of the oxidized alginate were determined by Gel Permeation Chromatography (GPC). The hydrogel was formed from the oxidized alginate and gelatin solution via Schift-base reaction. The hydrogel showed a highly porosity by a Scanning Electron Microscope (SEM) and Mercury Intrusion Porosimetry (MIP). Crosslinked density of the gel matrix were assessd by trinitrobenzene sulfonic acid (TNBS) assay that shows a high effect on swelling ratio. Increment of the crosslinked desity resulted in enhancing compressive strength of the hydrogel composite. The cytotoxity of hydrogel was assessed with osteoblast MG-63. The hydrogel composites show a high compatibility. The obtained results showed a potential application for bone regeneration in future.

• Journal of Microbiology and Biotechnology
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• v.5 no.4
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• pp.229-233
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• 1995

Acremonium chrysogenum was immobilized in ionotropic gel beads to develop semi-continuous production of cephalosporin C (CPC). Barium alginate beads were more stable than calcium alginate or strontium alginate beads in chemically defined media. The gel stability of Ba-alginate was further increased by cross-linking with polyethyleneimine (PEI). The presence of carboxymethyl cellulose inside Ba-alginate beads did not reduce mass transfer resistance. Ba-alginate microbeads that had little diffusion limitation increased CPC production rate 1.6 fold higher than that of normal beads. CPC fermentation with immobilized cells in Ba-alginate microbeads was performed continuously for 40 days by way of repeated fed-batch operations. Mathematical modeling was developed to describe the repeated fed-batch fermentation system. Results of the computer simulation agreed well with the experimental data, which made it possible to predict an optimal feeding rate that could maximize total CPC productions.