• 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.

• Land and Housing Review
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• v.12 no.3
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• pp.109-119
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• 2021

Global warming caused by greenhouse gas emissions has rapidly increased abnormal climate events and geotechnical engineering hazards in terms of their size and frequency accordingly. Biopolymer-based soil treatment (BPST) in geotechnical engineering has been implemented in recent years as an alternative to reducing carbon footprint. Furthermore, thermo-gelating biopolymers, including agar gum, gellan gum, and xanthan gum, are known to strengthen soils noticeably. However, an explicitly detailed evaluation of the correlation between the factors, that have a significant influence on the strengthening behavior of BPST, has not been explored yet. In this study, machine learning regression analysis was performed using the UCS (unconfined compressive strength) data for BPST tested in the laboratory to evaluate the factors influencing the strengthening behavior of gellan gum-treated soil mixtures. General linear regression, Ridge, and Lasso were used as linear regression methods; the key factors influencing the behavior of BPST were determined by RMSE (root mean squared error) and regression coefficient values. The results of the analysis showed that the concentration of biopolymer and the content of clay have the most significant influence on the strength of BPST.

• Korean Journal of Medicinal Crop Science
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• v.14 no.3
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• pp.130-133
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• 2006

This study was conducted to select Codonopsis lanceolata seed's new pelleting particulate materials and adhesives. Different adhesives (Polyvinyl alcohol (PVA), Carboxymethyl cellulose (CMC), Polyvinyl pyrrolidone (PVP), Xanthan gum (XG), Arabic gum (AG)) and particulate materials (Illite, Diatomite, Pyrophyllite + Illite + Diatomite (PID), Pyrophyllite + Illite + Talc (PIT), Bentonite + Talc (BT)) were tested for seed pelleting. PID for Codonopsis lanceolata seed pelleting appeared to be the best particulate material. Among the pelleting adhesives, PVP was the best adhesive for seed pelleting, and the optimum concentration for germination of pelleting seed was 1 %. Germination rate of the pelleted seeds treated with PID particulate material and PVP adhesive was higher (86.8%) than those of raw seeds (85.5%). $T_{50}$ and MDG of pelleted Codonopsis lanceolata seed required five and eight days at soil moisture content of 50%, respectively.

• Fisheries and Aquatic Sciences
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• v.17 no.2
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• pp.203-207
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• 2014

The present study was conducted to elucidate effects of heat, salt and hydrocolloid treatments on flying fish Cypselurus agoo roe analogs prepared using calcium alginate gel. The changes in size, sphericity and rupture strength of the analogs as affected by treatments of heat, sodium chloride and hydrocolloids were investigated. The size (mm), sphericity (%), and rupture strength (kPa) of the analogs were $2.2{\pm}0.1$, $98.2{\pm}0.2$, and $74.7{\pm}1.7$, respectively. When the analogs were heated at $95^{\circ}C$ in water, the size was slightly decreased. The rupture strength by curing with 2% sodium chloride was slightly increased. Sphericity didn't show significant differences by sodium chloride and heat treatment. The rupture strength of the analogs was slightly decreased by heat treatment, whereas remarkably decreased by curing with sodium chloride. In order to prevent a remarkable decrease in rupture strength of the analogs by curing with sodium chloride, the analogs were treated with hydrocolloids such as xanthan gum, gum guar, glucomannan, pectin and gelatin. The hydrocolloids treated analogs showed an increment in size and no significant changes in sphericity. On the other hand, the rupture strength of the hydrocolloids treated analogs exhibited remarkable increase than that of untreated ones.

• 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 Korean Society of Food Science and Nutrition
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• v.42 no.6
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• pp.964-968
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• 2013

This study investigated the formation of rice dumpling skins with various food additives to improve their texture. Rice (Millyang260 and Hanarum) was obtained from the Rural Development Administration. Rice was milled through an air classifying mill (ACM), and hydroxypropyl methylcellulose (HPMC), xanthan gum, guar gum, carrageenan, or propylene glycol alginate (PGA) was used as food additives. The effects of hydrocolloids on textural were evaluated and rice dumpling skin prepared with additives showed significantly higher values than the control for cooking properties and texture. The presence of hydrocolloids in rice dumpling skin appeared to decrease its weight and volume after cooking. Textural properties of rice dumpling skin with hydrocolloids were similar to the control regardless of cooking condition.

• Korean Journal of Food Science and Technology
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• v.27 no.2
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• pp.246-250
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• 1995

Konjac(Amorphophallus konjac) glucomannan dispersions were prepared from konjac flour, pretreated konjac flour and purified glucomannan. Konjac glucomannan dispersions showed non-Newtonian fluid behavior without yield stress and higher shear stress at fixed shear rate than the dispersions of gum xanthan, gum carrageenan and sodium alginate. While temperature increased, shear stress at fixed shear rate of konjac glucomannan dispersion steadily decreased. The apparent viscosity of konjac glucomannan dispersion was in its maximum at pH 7, whereas decreased on the outskirts of pH 7. The change in apparent viscosity was not found up to 1% sodium chloride addition in case of konjac glucomannan dispersion. However, the apparent viscosity of konjac glucomannan dispersion decreased up to sugar addition of 10%, afterwards increased.

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.618-624
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• 1988

This study was conducted to observe the effects of partial replacement of mungbean starch(MB) with dent(DT) or cross-linked(CL) corn starches, and of added hydrocolloids on the characteristics of mungbean starch and the mook. The replacement with CL caused less changes compared to that with DT in phase transition enthalpy of MB measured with defferential scanning calorimeter. The viscosity of MB paste cooled to $50^{\circ}C$ after heating was also affected less with CL than with DT. The addition of hydrocolloids to mixed starches of MB and CL did not affect initial viscosity increase but resulted in marked increase in viscosity at later stage of heating. Mixed monks with CL were more similar to MB monks than those with DT. Hydrocolloids added to MB-CL mixture further decreased the gap between monks with and without CL.

• Journal of the Korean Society of Food Culture
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• v.33 no.5
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• pp.458-463
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• 2018

This study was conducted to investigate the quality characteristics of peach jelly following the addition of various gelling agents (locust bean gum, carrageenan, xanthan gum). The various gelling agents were added to peach jelly at five levels (1.0, 1.5, 2.0, 2.5 and 3.0%), after which their effects on physicochemical properties, textural properties and sensory qualities were investigated. The total titratable acidity (TTA) of peach jelly was decreased with increases in gelling agent. Additionally, the sweetness and pH of peach jelly increased significantly as the amount of various gelling agents increased. Moreover, the lightness (L-value), redness (a-value) and yellowness (b-value) of peach jelly was decreased as the amount of gelling agent. Furthermore, the hardness, gumminess and chewiness of the peach jelly increased as the amount of gelling agent increased. Finally, the overall acceptance was higher for jelly containing 2.0% added gelling agent than for other samples. Based on the results of this study, it is recommended that mixed gelling agents be added to peach jelly at 2.0%.

• Korean Journal of Food Science and Technology
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• v.46 no.5
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• pp.575-580
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• 2014

Model gel food samples of yanggaeng (Y) were prepared for the elderly with various gelling agents, including agar (AG), low acyl gellan (GL), ${\kappa}$-carrageenan (CA), locust bean gum (LB), glucomannan (GM), and xanthan gum (XA) in different combinations as follows (in 1:1 ratio): LB+CA, GM+XA, and GM+CA. The quality characteristics of the different combinations were compared. The results revealed that water loss was highest for Y-GL, whereas there was no significant difference among the other samples. Y-GL showed the highest values for lightness in color, whereas Y-AG showed the lowest. Regarding textural properties, Y-LB+CA had the highest hardness value, whereas Y-GL had the lowest; the hardness of Y was related to the cross-section of the added gel. Finally, Y-GM+XA exhibited the highest score in overall acceptability in the sensory test by elderly, indicating that the preferable texture by elderly is slightly chewy, but not adhesive.