• Food Science and Preservation
• /
• v.12 no.6
• /
• pp.572-577
• /
• 2005

This study was conducted to investigate the effect of binding agents on the physicochemical characteristics of granule prepared by Lentinus edodes. The mushroom powder was mixed with com starch, lactose, gelatin, gum arabic, or dextrin(DE=23), and the mixtures were passed to granule sieve. Solubility of granule was in the following order, gum arabic>gelatin>lactose, dextrin>corn starch. L value was in the following order, com starch, lactose>gelatin, gum arabic, dextrin. a value and pH were not affected by the binding agents. b value was in following order, lactose, corn starch>gelatin, gum arabic>dextrin. Viscosity was in the following order, gelatin, corn starch>gum arabic, dextrin>lactose. Water absorption was in the following order, gelatin>lactose>corn starch>dextrin>gum arabic. Sugar content was in the following order, gum arabic>lactose, dextrin>corn starch, gelatin. Protein content was the highest in granule formed with gelatin. These results suggested that gum arabic can be utilized for improving solubility and lowering absorption of Lentinus edodes granule as binding agent.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.8
• /
• pp.1253-1261
• /
• 2003

This study was carried out to investigate the influences of hydrocolloids on suppression of retrogradation in the Korean rice cake. Hydrocolloids were influenced to the textural characteristics of the Korean rice cake. In particular arabic gum and carrageenan had the effect of suppressing the retrogradation. Cohesiveness of the Korean rice cake added with hydrocolloids was shown to be high compared to control in organoleptic characteristics. Hydrocolloids exhibited slightly effective in retarding surface color change of the Korean rice cake. Onset temperature of gelatinization in thermal characteristics showed somewhat low in case of addition of arabic gum into the Korean rice cake and was followed by carrageenan, guar gum, gelatin and locust bean gum in onset temperature of gelatinization order. All samples added with hydrocolloids had low values in change of melting enthalphy and their range was 12.8 ∼ 17.7 J/g. The Korean rice cake added with arabic gum was lowest in melting enthalphy. The recrystallinity of the Korean rice cake added with arabic gum was greatly low compared to rice cake without hydrocolloids. Melting spreadability of the Korean rice cake added with arabic gum or carrageenan was superior in thermal characteristics. The value of exponent of Avrami was 0.97 ∼ 1.12 in study of Avrami equation. In conclusion carrageenan and arabic gum would have a suppressive effect of retrogradation in the Korean rice cake.

• Korean Journal of Food Science and Technology
• /
• v.29 no.6
• /
• pp.1322-1326
• /
• 1997

Characteristics of viscosity and spray dried particles for several polysaccharides were studied to investigate the possibilities as wall materials for microencapsulation. Viscosities of 10% maltodextrin, 10% gum arabic, 10% dextran, 1% gum locust bean, and 1% gum karaya were 2.2 mPa.s, 9.2 mPa.s, 13.0 mPa.s, 4660.0 mPa.s, and 77.0 mPa.s, respectively. In scanning electron micrographs for spray dried polysaccharides, gum arabic had spherical shapes at 20% and 30% emulsion concentration, while trailed shapes at 40%. Maltodextrin had uniform spherical shapes at 30%, while aggregated form with various kinds of capsule sizes at 40%. Dextran had spherical shapes at 20%, while trailed fibrous shapes at over 30%. Mixed polysaccharides with gum arabic:maltodextrin (1:3, w/w) had uniform spherical shapes at 20%, 30%, and 40% with increasing diameter with increasing concentration.

• Korean Journal of Materials Research
• /
• v.16 no.12
• /
• pp.725-730
• /
• 2006

The purpose of this study is to identify the effect of additives during copper electrodeposition. Additives such as arabic gum, chloride ions and glue were used in this study. Electrochemical experiments allied to SEM and roughness examination were performed to characterize of the copper foil in the presence of additives. In the production of electrodeposited copper foil, the surface roughness and grain size of the copper foil can be controlled by addition additives. on this study, the more uniform and hemispherical copper crystals are during the initial stages, the smaller crystal size and surface roughness of copper foil are. The surface roughness of copper foil electrodeposited at the current density of 500 $mA/cm^2$ under galvanostatic mode for 60 seconds has a minimum value of 0.136 ${\mu}$m when adding 2 ppm of arabic gum.

• Journal of Power System Engineering
• /
• v.5 no.4
• /
• pp.61-66
• /
• 2001

Electro-Rheological(ER) fluids undergo a phase-change when subjected to an external electric field, and this phase-change typically manifests itself as a many-order-of magnitude change in the rheological behavior. This paper presents experimental results on material properties for an ER fluids of arabic gum components subjected to electrical fatigues. As a first step, ER fluids are made of arabic gum 25% of particle weight-concentration. Following the construction of test mechanism for estimated durability of ER fluid, the dynamic yield stress, shear stress and current density of the ER fluids are experimentally distilled as a function of DC electric field. The durability estimation of operated ER fluids are distilled and compared with those of unused ER fluids. In addition, the surface roughness of the employed electrode for copper and aluminum are evaluated as a function of the number of the electric-field cycles.

• Asian-Australasian Journal of Animal Sciences
• /
• v.32 no.7
• /
• pp.977-987
• /
• 2019

Objective: The use of tannin extract and other phytochemicals as dietary additives in ruminants is becoming more popular due to their wide biological actions such as in methane mitigation, bypass of dietary protein, intestinal nematode control, among other uses. Unfortunately, some have strong astringency, low stability and bioavailability, and negatively affecting dry matter intake and digestibility. To circumvent these drawbacks, an effective delivery system may offer a promising approach to administer these extracts to the site where they are required. The objectives of this study were to encapsulate acacia tannin extract (ATE) with native starch and maltodextrin-gum arabic and to test the effect of encapsulation parameters on encapsulation efficiency, yield and morphology of the microparticles obtained as well as the effect on rumen in vitro gas production. Methods: The ATE was encapsulated with the wall materials, and the morphological features of freeze-dried microparticles were evaluated by scanning electron microscopy. The in vitro release pattern of microparticles in acetate buffer, simulating the rumen, and its effect on in vitro gas production was evaluated. Results: The morphological features revealed that maltodextrin/gum-arabic microparticles were irregular shaped, glossy and smaller, compared with those encapsulated with native starch, which were bigger, and more homogenous. Maltodextrin-gum arabic could be used up to 30% loading concentration compared with starch, which could not hold the core material beyond 15% loading capacity. Encapsulation efficiency ranged from $27.7%{\pm}6.4%$ to $48.8%{\pm}5.5%$ in starch and $56.1%{\pm}4.9%$ to $64.8%{\pm}2.8%$ in maltodextrin-gum arabic microparticles. Only a slight reduction in methane emission was recorded in encapsulated microparticles when compared with the samples containing only wall materials. Conclusion: Both encapsulated products exhibited the burst release pattern under the pH conditions and methane reduction associated with tannin was marginal. This is attributable to small loading percentages and therefore, other wall materials or encapsulation methods should be investigated.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.41 no.2
• /
• pp.212-223
• /
• 2017

This research investigated the screen printing method for natural indigo dye on cotton fabric. We examined four types of thickening agents (arabic gum, guar gum, indalca, and CMC) based on their ability to retard the oxidation of natural indigo print paste while the paste remained on the screen frame. The results indicated that the retardation of arabic gum towards oxidation was the greatest among the four types of thickening agents. The highest K/S value of the printed cotton was observed with a dye concentration of 50g/L fermented indigo powder. The best printing results were obtained when the duration of dye efficiency was tested for the 10 minutes of the dye paste remaining on the screen with a thickening agent concentration of 26.56% that represented 530 cps viscosity. The test of colorfastness to washing and rubbing of the printed cotton resulted in grade 5, and the colorfastness to sunlight resulted in grade 4. Chinese traditional Naminwhapo printing was reproduced on cotton fabric using the natural indigo printing method derived from this study.

• Korean Journal of Food Science and Technology
• /
• v.41 no.6
• /
• pp.657-661
• /
• 2009

Liquid microparticulated seaweed calcium was manufactured via a wet grinding process. Thereafter, different forming agents such as cyclodextrin, gum arabic, and Na-caseinate were added to the liquid calcium, which was then spray-dried to investigate the quality of the powdered calcium treatments. The moisture contents of samples were approximately 2%. It was also determined that the different kinds of forming agents did not affect the spray drying efficiency. In addition, calcium solubility was the highest in a solution of pH 2. In buffer solution and vinegar, the powdered calcium made with gum arabic showed the highest solubility among the treatments. The calcium contents of all the powdered microparticulate seaweed calcium samples were about 28%, and calcium content was not affected by the forming agents. The spray-dried calcium powder made by spray drying with gum arabic had the highest water vapor uptake, whereas the seaweed calcium was stable in terms of water adsorption. The results of SEM observations indicated that a portion of the spray-dried calcium powders were in nano-scale after wet-grinding. Among the treatments, the use of saccharides as a forming agent resulted in the most uniform particle distribution after spray-drying.

• Preventive Nutrition and Food Science
• /
• v.22 no.1
• /
• pp.56-61
• /
• 2017

Rheological properties of waxy barley flour (WBF) dispersions mixed with various gums (carboxyl methyl celluleose, guar gum, gum arabic, konjac gum, locust bean gum, tara gum, and xanthan gum) at different gum concentrations were examined in steady and dynamic shear. WBF-gum mixture samples showed a clear trend of shear-thinning behavior and had a non-Newtonian nature with yield stress. Rheological tests indicated that the flow and dynamic rheological parameter (apparent viscosity, consistency index, yield stress, storage modulus, and loss modulus) values of WBF dispersions mixed with gums, except for gum arabic, were significantly higher than those of WBF with no gum, and also increased with an increase in gum concentration. In particular, konjac gum at 0.6% among other gums showed the highest rheological parameter values. Tan ${\delta}$ values of WBF-xanthan gum mixtures were lower than those of other gums, showing that there is a more pronounced synergistic effect on the elastic properties of WBF in the presence of xanthan gum. Such synergistic effect was hypothesized by considering thermodynamic compatibility between xanthan gum and WBF. These rheological results suggest that in the WBF-gum mixture systems, the addition of gums modified the flow and viscoelastic properties of WBF, and that these modifications were dependent on the type of gum and gum concentration.

• Journal of Food Hygiene and Safety
• /
• v.16 no.3
• /
• pp.227-231
• /
• 2001

Basic materials for various making gangjung, various concentration 0∼25.0%(w/v) of coating agent and 0∼20.0% of substitutional materials carried out an experiment in sensory evaluation, expansion rate and hardness of substitutional materials. The results are as follows: 1. Added coating agent far improvement of decreasing aroma, arabic gum and dextrin significant from 20.0% to 25.0% compared with others. A good results flavor strength score and hedonic score of added 20.0% arabic gum are highest. 2. Expansion rate is caused by substitutional waxy rice, expansion rate decreased above 20.0% as tapioca above 5.0%, rice above 10.0%, brown waxy rice and wheat flour 15.0%. 3. After firing gangjung of substitutional materials, hardness increase concentration of substitutional materials. Therefore substitutional materials added to tapioca below 5.0%, rice and wheat flour 10.0%, brown waxy rice 15.0% is thought of good.