• Food Science of Animal Resources
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• v.34 no.6
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• pp.808-814
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• 2014

This study investigated the effect of gum arabic (GA) combined with microbial transglutaminase (TG) on the functional properties of porcine myofibrillar protein (MP). As an indicator of functional property, heat-set gel and emulsion characteristics of MP treated with GA and/or TG were explored under varying NaCl concentrations (0.1-0.6 M). The GA improved thermal gelling ability of MP during thermal processing and after cooling, and concomitantly added TG assisted the formation of viscoelastic MP gel formation. Meanwhile, the addition of GA decreased cooking yield of MP gel at 0.6 M NaCl concentration, and the yield was further decreased by TG addition, mainly attributed by enhancement of protein-protein interactions. Emulsion characteristics indicated that GA had emulsifying ability and the addition of GA increased the emulsification activity index (EAI) of MP-stabilized emulsion. However, GA showed a negative effect on emulsion stability, particularly great drop in the emulsion stability index (ESI) was found in GA treatment at 0.6 M NaCl. Consequently, the results indicated that GA had a potential advantage to form a viscoelastic MP gel. For the practical aspect, the application of GA in meat processing had to be limited to the purposes of texture enhancer such as restructured products, but not low-salt products and emulsion-type meat products.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1563-1569
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• 1999

For the encapsulation of flavor compounds, maltodextrin (MD), gum arabic (GA) alkenylsuccinated modified starch (MS) and gellan gum were chosen for wall materials and their combination was optimized. Five fruit flavor compounds having boiling point of $90{\sim}200^{\circ}C$ were selected as core materials and their mixture was incorporated with rapeseed oil (flavor mixture to oil = 1 : 4). Flavor compound mixture to wall material ratio of 1 : 4 was selected, and the amount of maltodextrin was fixed to 30% of the wall material mixture. Gellan gum was selected as an additional wall material to increase emulsion stability. The optimum combination ratio of the wall material mixture for maximal total oil retention and minimal surface oil content is : 30.0% MD ; 26.4% GA ; 39.6% MS ; 4% gellan gum.

• YAKHAK HOEJI
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• v.28 no.4
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• pp.223-229
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• 1984

Microcapsules of indomethacin were prepared by the complex coacervation technique using gelatin-gum arabic as the wall-forming material. The effects of varying drug-to-matrix ratios and formalization time, and hydroxy propyl cellulose (HPC) added on the release of drug from microcapsules were studied. As the amount of wall-forming material increased, the drug content in the microcapsules decreased and the release of drug from microcapsules was retarded. The drug content was lower in the HPC added microcapsules than that in the microcapsules was retarded. The drug content was lower in the HPC added microcapsules than that in the microcapsules without HPC and the microcapsules with 1:4 drug-to-matrix ratio showed the slowest release. The release rate of the drug from microcapsules with 1:2 drug-to-matrix was delayed according to the increase of formalization time and the microcapsules formalized for 24hr showed ratio the most retardation.

• Journal of the Korean Applied Science and Technology
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• v.35 no.3
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• pp.683-694
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• 2018

The ginseng extract was dried and added forming agents using lactose, glucose and arabic gum to enhance convenience and consumer acceptability. As the addition of lactose increased, the absorption of ginseng granule decreased and the solubility tended to increase as the amount of glucose added decreased. The amount of solubilized saponin from the ginseng granules was affected more by the addition amount of ginseng concentrate than by the kind and amount of the forming agents added. Absorption and solubility tended to increase with increasing amount of arabic gum, and there was no significant difference in color change(p<0.05). The optimal mixing ratio of ginseng granules according to addition of forming agents was 10% of ginseng concentrate, 80% of lactose, 5% of glucose and 5% of arabic gum.

• Food Science and Preservation
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• v.9 no.2
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• pp.189-193
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• 2002

This study was conducted to evaluate the quality and the quantity for manufacturing vinegar powder using spray drying. The $\beta$-cyclodextrin(CD) and gum arabic(GA) were used as well materials and the mixing ratio of CD and GA was ranged from 10:0 to 0:10. The moisture content of the vinegar powder of 2.5 of CD and 7.5 of GA was lowest among the other mixing ratios. At this proportion, the titratable acidity was highest as it had much included vinegar. The heat stability was not varied much with mixing ratio. However the stability of heat was maintained. Further the water absorption of powder was comparatively low. The manufactured powder vinegar shape was smooth round particles and stable structure by SEM and the particle size was small enough to form capsulation. In sensory evaluation, under these conditions the sourness was highest at 3.5. Therefore, the optimal mixing ratio at 2.5 of CD and 7.5 of GA in wall material was selected.

• Food Science of Animal Resources
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• v.39 no.2
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• pp.309-323
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• 2019

Fish oil consists of omega-3 fatty acids which play an important role in human health. Its susceptibility to oxidation causes considerable degradation during the processing and storage of food products. Accordingly, encapsulation of this ingredient through freeze drying was studied with the aim of protecting it against environmental conditions. Gum arabic (GA) was used as the wall material for fish oil nanoencapsulation where tween 80 was applied as the emulsifier. A water-in-oil (W/O) emulsion was prepared by sonication, containing 6% fish oil dispersed in aqueous solutions including 20% and 25% total wall material. The emulsion was sonicated at 24 kHz for 120 s. The emulsion was then freeze-dried and the nanocapsules were incorporated into probiotic fermented milk, with the effects of nanocapsules examined on the milk. The results showed that the nanoparticles encapsulated with 25% gum arabic and 4% emulsifier had the highest encapsulation efficiency (EE) (87.17%) and the lowest surface oil (31.66 mg/100 kg). Using nanoencapsulated fish oil in fermented milk significantly (p<0.05) increased the viability of Lactobacillus plantarum as well as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents. The fermented milk sample containing fish oil nanoencapsulated with 25% wall material and 4% emulsifier yielded the greatest probiotic bacterial count (8.41 Log CFU/mL) and the lowest peroxide value (0.57 mEq/kg). Moreover, this sample had the highest EPA and DHA contents. Utilizing this nanoencapsulated fish oil did not adversely affect fermented milk overall acceptance. Therefore, it can be used for fortification of low fat probiotic fermented milk.

• Journal of Forest and Environmental Science
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• v.38 no.2
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• pp.122-127
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• 2022

Agroforestry in terms of intercropping cow pea as summer forage with Grewia tenax was undertaken under sub -irrigation system in two consecutive seasons of 2017 and 2018 in saline soil of Khartoum State of Sudan. The aims were to find out suitable agro forestry system for saline soils as well as to investigate effect of tree spacing on field summer forage crop under semi -irrigation system. Therefore G. tenax trees that spaced at 4×4 m were used as main factor versus cow pea crop that incorporated at 25×50 cm intervals by using completely randomized block design with 3 replications. Trees and crop parameters were determined in terms of plant growth and yield. In addition to land equivalent ratio and soil chemical and physical properties at different layers were determined. The results revealed that, soil parameters in terms of CaCo₃, SAR, ESP, pH paste and EC ds/m were increased with increasing soil depths. Meanwhile tree growth did not show any significant differences in the first season in 2017. Whereas in the second season in 2018 tree growth namely; tree height, tree collar and canopy diameters were higher under intercropping than in sole trees. Cow pea plant height recorded significant differences under sole crop in the first season in 2017. Unlike the forage fresh yield that was significant under the inter cropped plots. Tree fruit yield was higher under sole trees and land equivalent ratio was more advantageous under GS2 (1.5 m) which amounted to 4. Therefore it is possible to introduce this agroforestry system under saline soils to provide summer forage of highly nutritive value to feed animals and to increase farmers' income as far as to halt desertification and to sequester carbon.

• Food Science and Biotechnology
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• v.17 no.1
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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.

• KSBB Journal
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• v.15 no.1
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• pp.1-8
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• 2000

The diffusion effect of simulated gastric juices into the various alginate vessel containing each biopolymer such as 0.3% soluble starch, whey, corn starch, agar, locust bean gum, guar gum, gum arabic, pectin, gelatin and 0.15% xanthan gum was tested by measuring the change of pH in the vessel. The degree of viability of bifidobacteria entrapped in each bead containing biopolymers was corresponded with the degree of diffusion inhibition of hydrogen into the each vessel. Therefore, The determination of diffusion inhibition of simulated gastric juices into the various vessel by measuring the change of pH in the vessel may be effectively used as the simple method to select the optimal entrapment lattice for the improvement of bifidobacteria viability. Bifidobacteria entrapped in alginate bead containing 0.15% xanthan gum whose lattice showed the lowest hydrogen diffusion were more significantly tolerant against bile salts and hydrogen peroxide than untrapped bifidobacteria. It was also observed that the viability of bifidobacteria entrapped in bead was nto nearly changed in milk adjusted pH 4.5 with organic adids at $4^{\circ}C$ for 10 days. Therefore, use of alginate containing 0.15% xanthan gum as a cell matrix for entrapping bifidobacteria was expected to improve the viability of bididobacteria in fermented milk products and develop the high value-added products.

• 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.