• Biotechnology and Bioprocess Engineering:BBE
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• v.9 no.5
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• pp.405-413
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• 2004

The rheological properties of an exopolysaccharide, EPS-R, produced by the marine bacterium Hahella chejuensis strain 96CJ 10356 were investigated. The $E_{24}$ of $0.5\%$ EPS-R was $89.2\%$, which was higher than that observed in commercial polysaccharides such as xanthan gum ($67.8\%$), gellan gum ($2.01\%$) or sodium alginate ($1.02\%$). Glucose and galactose are the main Sugars in EPS-R, with a molar ratio of ${\~}1:6.8$, xylose and ribose are minor sugar components. The average molecular mass, as determined by gel filtration chromatography, was $2.2{\times}10^3$ KDa, The intrinsic viscosities of EPS-R were calculated to be 16.5 and 15.9 dL/g using the Huggins and Kraemer equations, respectively, with a 2.3 dL/g overlap. In terms of rigidity, the conformation of EPS-R was similar to that of caboxymethyl cellulose ($5.0{\times}10^{-2}$). The rheological behavior of EPS-R dispersion indicated that the formation of a structure intermediate between that of a random-coil polysaccharide and a weak gel. The aqueous dispersion of EPS-R at concentrations ranging from 0.25 to $1.0\%$ (w/w) showed a marked shear-thinning property in accordance with Power-law behavior. In aqueous dispersions of $1.0\%$ EPS-R, the consistency index (K) and flow behavior index (n) were 1,410 and 0.73, respectively. EPS-R was Stable to pH and salts.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.3
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• pp.1512-1518
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• 2013

Polycarbonates (PCs) with six different end capping agents were synthesized from melt polymerization. Chemical structure of the synthesized PC was determined by FT-IR spectroscopy. The average molecular weight and distribution, glass transition and thermal degradation temperatures were determined by GPC, DSC and TGA. Average molecular weight changed with the chemical structure of end capping agent, and 4-tert-butylphenol was estimated as the optimum end capping agent. The average molecular weights of PCs decreased with the concentration of the agent, the number average molecular weight was observed as 20,000 - 30,000 when 0.05-0.15 mol% of 4-tert-butylphenol added in PCs. The melt viscosities and glass transition temperature of the PCs decreased with molecular weight. The change for adding method of the agent affected on both the molecular weight distribution and decrease in power law index.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.5
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• pp.608-615
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• 2017

The objective of this study was to evaluate the physicochemical, structural, and rheological properties of new domestic potato cultivars ('Goun', 'Sebong', and 'Jinsun') against the foreign potato cultivar 'Atlantic'. Based on the results obtained from scanning electron micrograph, X-ray, and Fourier transform infrared spectrum analyses, the structural properties of all potato flours were not considerably different. Rapid visco analyzer analyses showed that the setback viscosities of 'Goun', 'Sebong', and 'Jinsun' were significantly lower than that of 'Atlantic'. For steady shear rheological properties, potato flour dispersions showed shear-thinning behaviors (n=0.45~0.49) at $25^{\circ}C$. Apparent viscosity and consistency index of 'Atlantic' were similar to those of 'Sebong' and 'Jinsun'. For dynamic shear rheological properties, storage modulus (G′) and loss modulus increased, whereas complex viscosity (${\eta}^*$) was reduced with increasing frequency from 0.63 to 62.8 rad/s. G′ and ${\eta}^*$ values of 'Jinsun' were significantly higher than those of the other potato cultivars.

• Journal of Microbiology and Biotechnology
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• v.20 no.4
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• pp.844-851
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• 2010

Controlling the dissolved oxygen (DO) in the fed-batch culture of the medicinal mushroom Ganoderma lucidum led to a 2-fold increase of the maximum biomass productivity compared with uncontrolled DO conditions. By contrast, extracellular polysaccharide (EPS) production was two times higher under oxygen limitation (uncontrolled DO) than under increased oxygen availability (controlled DO). Morphologically, dispersed mycelium was predominant under controlled DO conditions, with highly branched hyphae, consistent with the enhanced culture growth noted under these conditions, whereas in the uncontrolled DO process mycelial clumps were the most common morphology throughout the culture. However, in both cultures, clamp connections were found. This is an exciting new finding, which widens the applicability of this basidiomycete in submerged fermentation. In rheological terms, broths demonstrated shear-thinning behavior with a yield stress under both DO conditions. The flow curves were best described by the Herschel-Bulkley model: flow index down to 0.6 and consistency coefficient up to 0.2 and 0.6 Pa $s^n$ in uncontrolled and controlled cultures DO, respectively. The pseudoplastic behavior was entirely due to the fungal biomass, and not to the presence of EPS (rheological analysis of the filtered broth showed Newtonian behavior). It is clear from this study that dissolved oxygen tension is a critical process parameter that distinctly influences G. lucidum morphology and rheology, affecting the overall performance of the process. This study contributes to an improved understanding of the process physiology of submerged fermentation of G. lucidum.

• Journal of Microbiology and Biotechnology
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• v.22 no.11
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• pp.1494-1500
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• 2012

Fermentation with filamentous fungi in a bioreactor is a complex dynamic process that is affected by flow conditions and the evolution of the rheological properties of the medium. These properties are mainly affected by the biomass concentration and the morphology of the fungus. In this work, the rheological properties of a fermentation with the fungus Beauveria bassiana under different hydrodynamic conditions were studied and the rheological behavior of this broth was simulated through a mixture of carboxymethyl cellulose sodium and cellulose fibers (CMCNa-SF). The bioreactor was a 10 L CSTR tank operated at different stir velocities. Rheological results were similar at 100 and 300 rpm for both systems. However, there was a significant increase in the viscosity accompanied by a change in the consistence index, calculated according to the power law model, for both systems at 800 rpm. The systems exhibited shear-thinning behavior at all stir velocities, which was determined with the power law model. The mixing time was observed to increase as the cellulose content in the system increased and, consequently, the efficiency of mixing diminished. These results are thought to be due to the rheological and morphological similarities of the two fungal systems. These results will help in the optimization of scale-up production of these fungi.

• Food Science and Biotechnology
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• v.15 no.2
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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.

• Food Science of Animal Resources
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• v.38 no.3
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• pp.476-486
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• 2018

In this study, the droplet size distribution, rheological properties, and stability of dairy cream-based emulsions homogenized with different sucrose fatty acid ester (SFAE, a non-ionic small-molecule emulsifier) concentrations (0.08%, 0.16%, and 0.24% w/w) at different homogenization pressures (10 MPa and 20 MPa) were examined. Homogenization at a high pressure resulted in a smaller droplet size and narrower droplet size distribution. The D[4,3] (volume-weighted mean) and D[3,2] (surface-weighted mean) values of the emulsions decreased with an increase in the SFAE concentration. The flow properties of the emulsions homogenized with SFAE showed shear-thinning (n=0.21-0.46) behavior. The apparent viscosity (${\eta}_{a,10}$) and consistency index (K) of the homogenized emulsions were lower than those of the control sample that is non-homogenized and without SFAE, and decreased with an increase in SFAE concentration. The storage modulus (G') and loss modulus (G") of all emulsions homogenized with SFAE were also lower than those of the control sample. The stability of all emulsions with SFAE did not show any significant change for 30 d at $5^{\circ}C$. However, the emulsions stored at $40^{\circ}C$ were unstable over the storage period. Therefore, the addition of SFAE enhanced the stability of dairy cream emulsions during storage at refrigeration temperature ($5^{\circ}C$).

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.4
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• pp.562-568
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• 2016

This study investigated the effects of Yuza pectin extract (0, 0.1, 0.15, and 0.2%, w/v) on the physicochemical, microbial, rheological, and sensory properties of yogurt. Pectin extract was extracted from Yuza peel by using citrate after juicing the flesh. The total sugar content of Yuza pectin was 89.07%. The pH of Yuza pectin extract-added yogurt was 4.43. All Yuza pectin extract-added yogurt samples showed shear-thinning flow behaviors (n=0.33~0.44). The values for apparent viscosity ($0.34{\sim}0.47Pa{\cdot}s$), consistency index ($4.48{\sim}10.25Pa{\cdot}s^n$), yield stress (6.56~17.61 Pa), storage modulus (47.96~75.21 Pa), and loss modulus (19.79~26.06 Pa) for 0.1~0.2% (w/v) Yuza pectin extract-added yogurt were considerably higher than those of the control. These result indicated that Yuza pectin extract could enhance steady and dynamic shear rheological properties of yogurt. The sensory scores of Yuza pectin extract-added yogurt were higher than those of the control.

• Polymer(Korea)
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• v.38 no.5
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• pp.566-572
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• 2014

Maleic anhydride (MAH) grafted polypropylenes (PP) (MAH-g-PP) were prepared by changing MAH content and styrene monomer (SM)/MAH mole ratio with different type PP, using a twin screw extruder. The types of PP were isotatic PP (iPP), block PP (bPP), and random PP (rPP) and dicumyl peroxide (DCP) was used as an initiator. The graft degree of MAH was confirmed by the existence of carbonyl group (C=O) stretching peak at $3100cm^{-1}$ of FTIR spectrum. Thermal properties of MAH-g-PP and PP/MAH-g-PP/pulp composites were investigated by DSC and TGA. There was no district change in thermal properties of PP/MAH-g-PP/pulp composites. Based on tensile properties and SEM pictures for fractured surface of PP/MAH-g-PP/pulp composites, MAH-g-rPP was the best as the compatibilizer and optimum formulation was MAH content of 1.0 wt%, SM/MAH mole ratio of 1.0, and melt index (MI) of 25 g/10 min. The rheological properties of the composites were investigated by a dynamic rheometer. The complex viscosity, shear thinning effect, and water uptake incresed with pulp content.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1407-1413
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• 2015

The objective of this study was to investigate the rheological and pasting properties of potato flour dispersions at different concentrations (3, 4, 5, 6, and 7%, w/w). A potato cultivar 'Goun', used in this study, was developed by Highland Agriculture Research Center, RDA. Potato flour dispersions showed shear-thinning behaviors (n=0.44~0.51) at $25^{\circ}C$. Apparent viscosity (${\eta}_{a,100}$), consistency index (K), and yield stress (${\sigma}_{oc}$) significantly increased with an increase in potato flour concentration. Storage modulus (G') and loss modulus (G") significantly increased, whereas complex viscosity (${\eta}^*$) was significantly reduced with increasing frequency (${\omega}$) from 0.63 to 63.8 rad/s. Magnitudes of G' and G" were significantly increased with elevation of potato flour concentration. G' values were considerably greater than G" over the entire range of frequency (${\omega}$) with a high dependence on ${\omega}$. Cox-Merz rule was not applicable to potato flour dispersions. Rapid Visco Analyzer data showed that peak viscosity, trough viscosity, breakdown viscosity, final viscosity, and set back viscosity of samples significantly increased with an increase in potato flour concentration.