• 한국식생활문화학회지
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• 제24권2호
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• pp.212-218
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• 2009

This study was carried out to determine the quality characteristics of Jeju mandarin orange jellies containing sugar (control) and sugar derivative sweeteners (erythritol, isomaltooligosaccharide, sorbitol, and xylitol) to be consumed by the elderly. The gelling agents were carrageenan and gellan gum at the concentration of 0.27%, respectively. The average age of the subjects for the acceptance test was 78. The lightness (L), redness (a), and yellowness (b) values of the carrageenan gel were higher than those of the gellan gum gel using the same sugars. The L, a, and b values of the carrageenan gel made with sugar derivative sweeteners were higher than those of the respective gel made with sugar. Whereas there were almost no differences between the color values of the gellan gum gels made with sugar and sugar derivative sweeteners, respectively. The gelling and melting temperatures of the carrageenan gel with erythritol were highest and those of the respective gel with xylitol were lowest among the sugar derivative sweeteners. The gelling and melting temperatures of the gellan gum gels with erythritol and isomaltooligosaccharide, respectively, were lower, and those of the respective gel made with xylitol were higher compared to that with sugar. There was no break down in the gellan gum gel. The break down rate of the carrageenan gel made with isomaltooligosaccharide was highest and that of the respective gel with xylitol was lowest among the sugar derivative sweeteners. The hardness, adhesiveness, springiness, and chewiness of the gellan gum gel were greater compared to the carrageenan gel. The adhesiveness levels of the carrageenan gels made with sugar derivative sweeteners were lower, and their springiness was higher than the respective gel with sugar. All the TPA characteristics of the gellan gum gels made with erythritol and xylitol, respectively, were higher than the respective gel with sugar. The rupture properties of the gels were the same as their TPA characteristics. The sensory acceptance of the carrageenan and gellan gum gels made with sugar were highest among all the sweeteners. There were no significant differences in the sensory acceptance scores of the carrageenan gels made with xylitol, erythritol, and sugar, respectively, and there were also no significant differences in the sensory acceptance scores of the gellan gum gels made with xylitol, sorbitol, and sugar, respectively. Xylitol was preferred in both the carrageenan and gellan gum gels. Thus, xylitol appears to be an appropriate alternative sweetener to sugar in Jeju mandarin orange jelly for consumption by the elderly, with regard to the acceptability and stability of the gel.

• KSBB Journal
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• 제5권3호
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• pp.235-240
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• 1990

Pseudomonas elodea 에 의한 Gellan gum생산시 이에 관련된 기초자료를 얻기 위하여 회분식 및 연속식 발효를 하였다. 회분식 배양의 결과로부터 비성장 속도는 $0.16hr^-^1$이었으며 72시간 배양후의 점도는 4500cp, 생성물 농도 0.7g dry weught/100g broth, 및 생산성은 0.08g dry weight/1/hr이었다. 연속식 배양을 통하여 최적 탄소원과 질소원의 농도비(3.0mg-carbon/mg-nitrogen)를 결정하였으며 Gellan gum의 최대 생성속도는 희석율 $0.14hr^-^1$에서 0.6g dry weight/l/hr이었다. 이러한 조건에서 각종 metabolic paeameter값을 계산하였다. 또한 배양액의 유변학적 특성은 Casson equation에 잘 부합됨을 확인하였고, 배양액의 점도와 산소전달계수를 측정하여 고점도 배양시 산소전달의 장애현상을 조사하였다.

• 한국섬유공학회:학술대회논문집
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• 한국섬유공학회 2003년도 The Korea-Japan Joint Symposium
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• pp.43-44
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• 2003

The new method for preparing hybrid fibers from aqueous solution is described. The method is based on interfacial polyionic complexation between the counter-charged polymers. Polysaccharides, chitosan and gellan, and polypeptides, poly(L-lysine) and poly(L-glutamic acid) were utilized as the components of the fibers. The chitosan-gellan and poly(L-lysine)-gellan hybrid fibers exhibited a high level biodegradability.

• 동아시아식생활학회지
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• 제25권3호
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• pp.492-501
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• 2015

To improve the shortcomings of baked Yugwa 0.5, 1.0, 1.5 and 2.0% natural ind igestible materials,- (gellan gum, glucomannan and carrageenan) were each treated with glutinous rice-baked Yugwa was processed, and quality imprpvements were deducted. Baked Yugwa with natural additives,- (gellan gum, glucomannan and carrageenan) was compared,- to additional test results with sample 1.5%(w/w) additives,- The one showing the highest preference from the sensory test was the acid number reference group at $2.19{\pm}0.42$, while the sample groups,- with different additives, were lower than the reference group by $1.48{\pm}0.39$ to $1.67{\pm}0.68$. The peroxide number reference group showed the highest preference of $49.34{\pm}0.42$, whereas the sample groups, with different additives, showed lower preferences than the reference group by $36.72{\pm}$0.42 compared to the sample group of glucomannan 1.5% (w/w), $32.45{\pm}0.59$ compared to the sample group of gellan gum 1.5%(w/w), and $28.65{\pm}0.56$ compared to the sample group of carrageenan 1.5% (w/w). According to the preference test targeting employees of Korean cake, manufacturers, there was no significant difference in color and flavor among all groups, whereas the sample group of carrageenan 1.5% (w/w) showed the highest scores in items of taste, texture and overall-preference, and also sample groups of glucomannan 1.5% (w/w) and gellan gum 1.5% (w/w) scored higher than the reference group. Baked Yugwa with 1.5% (w/w) additives of carrageenan, glucomannan and gellan gum have higher marketability by decreasing deterioration caused by oxidation of existing deep fried Yugwa and by improving the solid texture of baked Yugwa.

• 한국식품과학회지
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• 제31권6호
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• pp.1563-1569
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• 1999

본 연구는 분무건조를 이용한 향기성분의 미세캡슐화를 위해 maltodextrin(MD), gum arabic(GA),alkenylsuccinated modified starch(MS), gellan gum을 피복물질로 사용하여 배합비율을 최적화하는데 목표를 갖고 수행되었다. 핵물질은 특성이 다른 5종류의 향기성분을 채종유와 1 : 4의 비율로 혼합한 flavor model system으로 사용하였다. 예비실험을 통해 핵물질 : 피복물질의 비율을 1 : 4로 하였으며, MD함량은 30%로 고정하였다. GA : MS를 $2\;:\;8{\sim}8\;:\;2$의 비율로 제조하여 유화액에서의 특성을 분석한 결과, GA : MS = 4 : 6에서 유화안정성이 우수하였으며, flavor release가 가장 적었다 이 비율에 gellan gum을 $1{\sim}5%$ 첨가하여 실험한 결과, 4% 첨가한 것이 결과가 가장 우수하였다. 이상의 결과로 MD : GA : MS : gellan gum = 30 : 26.4 : 37.6 : 4의 배합비율이 분무건조를 이용한 향기성분의 미세캡슐화를 위한 피복물질의 최적 배합조건이었다.

• 생명과학회지
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• 제19권8호
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• pp.1033-1038
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• 2009

포도당 및 간장박의 농도가 각각 20 g/l 및 10 g/인 배지에서 Sphingomnas paucibilis NK2000가 생산하는 젤란의 최대 생산성은 배지의 초기 pH를 6.8로 하였을 경우, 플라스크 규모에서 7.46 g/l이었으며, 7 l 생물배양기에서는 7.35 g/l이었다. 배지의 pH를 6.8로 유지하면서 7 l 생물배양기에서 젤란을 생산할 때, 젤란의 최대 생산성은 pH 조절제로 수산화나트륨을 사용하였을 경우에 8.42 g/l 이었으며, 인산칼슘을 사용하였을 경우에 8.50 g/l이었다. Sphingomnas paucibilis NK2000를 배양하여 젤란을 생산할 경우에 배지에 첨가되는 인산칼슘의 최적 농도는 5.0 g/l이었다. 인산칼슘의 농도가 5.0 g/l인 배지를 사용하여 7 l 생물배양기에서 젤란을 생산하였을 때, 젤란의 최대 생산성은 8.93g/l이었다. 본 연구를 통하여 배지의 pH를 조절하지 않고 인산칼슘의 농도를 최적화한 배지를 사용하여 젤란의 생산성을 향상시킬 수 있는 경제적인 방법을 개발하였다.

• Food Science and Biotechnology
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• 제17권1호
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• pp.20-25
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• 2008

Effects of commercial and lab-generated gellan gums on the textural properties, structure, and aging of wheat and maize starch gels were investigated using a rapid visco-analyzer (RVA), rheometer, scanning electron microscope (SEM), and X-ray diffractometer. Gellan and guar gums increased the peak and final viscosities, but xanthan gum and gum arabic reduced them. The maize starch had higher breakdown viscosity than the wheat starch, regardless of the type of gum. The hardness of all starch gels increased during storage, but their cohesiveness and springiness decreased. The degree of the gel hardness showed higher in maize starch than in wheat starch and the effect of gum addition had a difference with gum type. The wheat starch-guar and -gellan gum mixed gels showed higher elasticity and cohesiveness after storage. The starch-gellan gum mixed gels had dense and stable network structures, and were well maintained even after 7 days of storage. Most of the gums had anti-aging effect on X-ray diffraction pattern of starch gels.

• Biomolecules & Therapeutics
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• 제22권2호
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• pp.161-165
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• 2014

The main purpose of this study was to develop a novel, in situ gel system for sustained delivery of ranitidine hydrochloride. Ranitidine in situ gels at 0.2%, 0.5%, and 1.0% gellan gum concentration (w/v) were prepared, respectively, and characterized in terms of preparation, viscosity and in vitro release. The viscosity of the gellan gum formulations in solution increased with increasing concentrations of gellan gum. In vitro study showed that the release of ranitidine from these gels was characterized by an initial phase of high release (burst effect) and translated to the second phase of moderate release. Single photon emission computing tomography technique was used to evaluate the stomach residence time of gel containing $^{99m}Tc$ tracer. The animal experiment suggested in situ gel had feasibility of forming gels in stomach and sustained the ranitidine release from the gels over the period of at least 8 h. In conclusion, the in situ gel system is a promising approach for the oral delivery of ranitidine for the therapeutic effects improvement.

• Food Science and Biotechnology
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• 제15권2호
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• pp.207-213
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• 2006

The effects of gellan gum (from S. paucimobilis), EPS-CB (exopolysaccharide from S. chungbukensis), and a series of commercial gums (arabic gum, xanthan gum, guar gum, deacyl gellan gum), on the swelling, rheological, and pasting properties of non-waxy rice flour dispersions were investigated. The swelling properties of rice flours in gellan or guar gum dispersion after heating were found to have increased with increasing gum concentrations, but the swelling properties of rice flour/other gum systems decreased with increasing concentrations. The rice flour/gum mixtures showed high shear-thinning flow behavior (n=0.14-0.32), and consistency index (K) was higher in guar gum than other gum dispersions. The initial pasting temperatures and peak times increased along with increasing gum concentration. The peak viscosity of rice flour increased in guar gum and deacyl gellan dispersions, and the breakdown and setback viscosity of the rice flour paste was lowest in the xanthan gum system, but remained higher than those of the control. The apparent viscosities of the rice flour/gellan gum mixture pastes were the highest among the tested combinations.

• 한국식생활문화학회지
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• 제22권4호
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• pp.475-481
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• 2007

This study was carried out to determine the quality characteristics of Jeju mandarin orange jelly with various gelling agent such as agar, ${\kappa}-carrageenan$ and gellan gum for the aged. The concentration of agar was 0.4-0.6% and that of ${\kappa}-carrageenan$ and gellan gum was 0.2-0.4%. The color value, gelling temperature, melting temperature, break down rate, textural properties and sensory acceptance test of Jeju mandarin orange jelly with various gelling agent were measured. Average age of the subjects for acceptance test was 78.23. Redness and yellowness of Jeju mandarin orange jelly with agar was lower than that with ${\kappa}-carrageenan$. The gelling and melting temperature of Jeju mandarin orange jelly with agar was lowest among the jellies. Break down rate of Jeju mandarin orange jelly with agar was highest among the jellies. Above results showed that the stability of Jeju mandarin orange jelly with agar was inferior than that with ${\kappa}-carrageenan$ and gellan gum. Hardness, adhesiveness and springiness of Jeju mandarin orange jelly with agar was lowest among the jellies and sensory acceptance of Jeju mandarin orange jelly with gellan gum was highest among them. Thus, gellan gum was appropriate gelling agent for the Jeju mandarin orange jelly with regard to the acceptability and the depression of sour taste in Jeju mandarin orange jelly could improve the acceptability for the aged.