• Korean journal of food and cookery science
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• v.7 no.2
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• pp.19-23
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• 1991

This study was conducted to compare the characteristics of reference starch gel and 5 additives-adding corn starch gels (agar, CMC, pectin, casein, gelatin). The sensory evaluation, textural analysis by Instron Universal Testing Machine were carried out The results were as follows: 1. In sensory evaluation. \circled1 The hardness of agar was significantly higher than that of control and the hardness of pectin was significantly lower than that of control. \circled2 The adhesiveness of CMC and pectin was significantly higher than that of control, and the adhesiveness of agar was significantly lower than that of control. \circled3 In acceptability, CMC and pectin were significantly higher than control and the other samples were not significantly different from control. 2. In textural analysis by Instron. \circled1 The hardness of agar was significantly higher than that of control and the hardness of the other samples was significantly lower than that of control. \circled2 The cohesiveness of agar and casein was significantly higher than that of control and the cohesiveness of gelatin was significantly lower than that of control. 3. In sensory evaluation or instrumental analysis by Instron. It was thought that the best sample-classifying characteristic was hardness.

• Polymer(Korea)
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• v.34 no.4
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• pp.363-368
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• 2010

Adequate acidic environment in wound healing prevents the inflammation of virus, increases the cell activity, promotes cell proliferation and regular rearrangement of fibroblast, and results in matured epithelialization. In this study, we prepared dressing materials consisting of pectin and carboxymethylcellulose (CMC) with varied ratios. These dressing materials showed different pH values according to the composition ratio. The effect of acidity of pectin/CMC dressing materials on wound healing rates, degree of epithelialization, collagen deposition, and so on, in 3 types of wound models (fresh surgical wounds, $3^{rd}$ degree burn wounds, and infection wounds) were investigated by animal tests. From the results of wound contraction, wound healing, and epithelialization, it can be deduced that dressing material having pectin/CMC ratio of 16/19 (pH 4.67) is most effective among the 3 types of wound models.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.10
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• pp.1488-1492
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• 2011

This study was carried out to evaluate the effects of hydrocolloids such as arabic gum, carboxymethylcellulose (CMC), and pectin on the quality and sensory properties of frozen-par baked baguettes according to frozen storage periods. Exactly 0.2 and 0.5% hydrocolloids were added to the baguettes based on flour. Specific loaf volume, hardness, moisture content, and sensory evaluation of baguettes were analyzed. Specific loaf volume of baguette with added 0.2% CMC was the highest after 3 weeks of storage at $-18^{\circ}C$. Moisture contents were not significantly different between control and experimental baguettes. In terms of hardness, baguette with added 0.2% pectin had the lowest value after 3 weeks of storage at $-18^{\circ}C$. In sensory evaluation, baguette with 0.2% pectin among hydrocolloids had the highest score for external and internal properties, as well as total acceptance. Consequently, 0.2% pectin increased the quality of baguette.

• Applied Biological Chemistry
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• v.51 no.1
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• pp.6-10
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• 2008

This study was carried out to investigate rheological properties of bread dough by adding hydrocolloids such as arabic gum, pectin and carboxyl methyl cellulose (CMC). 0.2% and 0.5% of each hydrocolloid were added to the dough. Farinograph, pH of dough, extensograph, fermometer and amylograph were analyzed. In farinograph, water absorption rate of dough was increased by adding hydrocolloids and the highest water absorption resulting in 70.8% was shown by adding 0.5% of CMC. Dough development time increased but stability decreased. pH of dough was lowered by adding hydrocolloids and pH of dough with 0.5% of pectin was the lowest. In extensograph, resistance of dough decreased but extensibility increased and R/E value lowered. In fermometer, $CO_2$ gas production increased and dough with 0.2% of CMC showed the largest gas production. In amylograph, initial gelatinization temperature increased by $0.5-1.5^{\circ}C$, but temperature for maximum viscosity was lowered by $1-1.5^{\circ}C$ and maximum viscosity was increased.

• Journal of Nutrition and Health
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• v.23 no.7
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• pp.492-503
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• 1990

This study was performed to investigate nutritional effect of various dietary fibers on lead absorption, and protein and lipid metabolisms in growing rats. Sixty male rats of Sprague-Dawley strain weighing 140$\pm$1.1g were blocked into 10 groups according to body weight and fed 10 kinds of diet different with fiber sources [non-fiber, cellulose, pectin, guar gum or carboxymethylcellulose(CMC)] and lead levels (0 or 1%) for 4 weeks. Results were summerized as follows : 1) Food intake, weight gain, FER and PER were remarkably decreased in lead(Pb)-added groups. Weight gain, FER and PER in Pb-added pectin group were significantly lower than those in Pb-added non-fiber group. 2) Liver and kidney weights, femur weight and length, hematocrit and hemoglobin content were decreased in Pb-added groups. Especially femur and liver weights in pectin groups were the lowest among groups. 3) Total protein content in serum was significantly decreased in Pb-added groups but was not different with dietary fiber sources. Total lipid content in serum was not different with dietary Pb levels and fiber sources, but cholesterol content in serum of guar gum group was significantly decreased by Pb addition. 4) Nitrogen, lipid and cholesteol contents in liver were significantly decreased in Pb-added groups, and lipid content in liver of pectin and CMC groups was lower than other groups. 5) Daily urinary and fecal excretions of nitrogen, kipid and cholesterol were decreased in Pb-added groups, and fecal nitrogen was significantly increased in Pb-added groups, and fecal nitrogen of cellulose and guar gum groups was significantly higher than other groups. Fecal excretions of lipid and cholesterol were increased by dietary fibers, and especially fecal lipid was remarkably increased in pectin and guar hum group. 6) Pb contents in liver and femur were decreased by dietary fibers. Especially Pb contents in liver, kidney and femur were significantly decreased in guar gum group. 7) Daily urinary and fecal excretions of Pb were significantly increased in cellulose and guar gum groups, and fecla excretion of Pb in guar gum group was twice of non-fiber group. Pb absorption ratio was significantly decreased in guar gum group. In conclusion, dietary fibers have effect on protein and lipid metabolisms, and decreased intestinal absorption of Pb by increasing fecal excretion. But the degree of effect was different with dietary fiber sources.

• Applied Biological Chemistry
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• v.36 no.4
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• pp.296-303
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• 1993

Response surface methodology was employed to investigate the conditions for separating water-soluble proteins from egg yolk using sodium alginate, propylene glycol alginate (PGA), sodium carboxymethylcellulose (CMC) and pectin which are approved as food additives. Effects of plysaccharide concentration and pH of the reaction system on protein and lipid contents in the supernatant were evaluated at respectively five and three levels of concentration and pH using rotatable hexagon design. Statistical analysis showed that pH of the system was a more important factor than polysaccharide concentration as it significantly affected all two responses. Separating conditions established by a graphical optimization technique were $0.23{\sim}0.25%$ of sodium alginate at $pH\;5.9{\sim}6.0$, $0.15{\sim}0.17%$ of PGA at $pH\;4.3{\sim}4.5$, $0.30{\sim}0.25%$ of CMC at pH 3.0, and $0.09{\sim}0.10%$ of pectin at $pH\;5.6{\sim}5.8%$.

• Journal of Nutrition and Health
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• v.31 no.4
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• pp.809-822
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• 1998

Retarding effects of the dietary fibers from persimmon peels (PTDF ; total dietary fibers, PIDF ; insoluble dietary fibers, PSDF ; soluble dietary fibers) and dried jujubes (JTDF ; total dietary fibers, JIDF ; insoluble dietary fibers, JSDF ; soluble dietary fibers) on glucose, bile acid and cadmium transport were evaluated by in vitro dialysis sack method. These effects were compared with those of commerical citrus pectin, CM-cellulose (CMC) and $\alpha$-cellulose. Yields of PTDF, PIDF and PSDF on wet weight basis were 14.04% , 11.61%, 1.76%, respectively, and those from dried jujubes were 14.80%, 9.98% and 2.80%, respectively. The amount of soluble fibers in JTDF was higher than PTDF. Soluble fibers had the retarding effects on glucose transport but insoluble fibers did not have. CM-cellulose showed the greatest retarding effect, which was followed by citrus pectin and JSDF. Among the soluble fibers, PSDF had the lowest retardig effect. Retarding effect of TDF was dependent upon the amount of SDF in TDF. Regarding bile acid dialysis , insoluble dietary fibers as well as soluble dietary fibers showed the retarding effects, among which JSDF had the greatest retarding effects, among which JSDF had the greatest retarding effect, followed by citrus pectin. Among the extracted fibers, dietary fibers from dried jujubes were more effective than these from persimmon peels, and SDF seemed to show higher retarding effects than IDF and TDF. On cadmium transport retardation , all dietary fibers except $\alpha$-cellulose had the retarding effects and PSDF showed the greatest effect which was followed by PIDF and CMC, The extracted fibers showed higher retarding effect on Cd transport than glucose and bile acid transport, and dietary fibers from persimmon peels showed higher retarding effects than those from dried jujubes.

• Korean journal of food and cookery science
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• v.12 no.1
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• pp.20-26
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• 1996

The present study was attempted to investigate and to evaluate various hydrocolloids as a stabilizer in improving texture of the frozen yogurt. Four kinds of hydrocolloids used in this study were CMC (carboxymethyll cellulose), PGA(propylene glycol alginate), LMP(low methoxyl pectin), and the combination of LBG(locust bean gum) and GG(guar gum). The viscosity of frozen yogurt mixes did not show any significant differences among four samples at 5$^{\circ}C$. However, as the temperature increased up to 50$^{\circ}C$, theviscosity of frozen yogurt mixes containing CMC, LMP, PGA decreased drastically except frozen yogurt containing the combination of LBG+GG. The overrun of frozen yogurt containing each hydrocolloid gradually increased and reached to about 53, 50, 54, and 35%, respectively, after 40 min of operating ice cream freezer. As the result of sensory evaluation in the texture of frozen yogurt and melt-down quality, the sample containing LMP was described as the most coarce & icy, crumbly, and sand-like characters. On the other hand, PGA sample was evaluated as not being icy, crumbly, but being chewy and soft in texture. However, any significant differences among four samples were not shown in melt-down quality.

• The Plant Pathology Journal
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• v.23 no.4
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• pp.233-238
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• 2007

Twenty five isolates of Sclerotinia sclerotiorum were recovered from different infested fields of vegetable along the heavily cultivated crops in Jordan valley. Cellulase and pectinase activities of those isolates were detected using CMC and pectin agar media, respectively. Diameter of the clearing zones on those media represented the level of such enzymatic activities, characteristic of each isolate. The virulence of those isolates was studied using a squash (Cucurbita pipo) cultivar under a greenhouse condition. The significance of correlating the enzymatic activity with the virulence of the isolates was ascertained and discussed.

• Korean Journal of Agricultural Science
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• v.25 no.1
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• pp.131-137
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• 1998

The cellulase components were partially purified from the culture filtrate of the alkalophilic bacterium Pseudomonas sp. AC-711 and its enzymatic properties were characterized. The specific activity of the purified major enzyme component was 3.5 units/mg protein as carboxymethyl cellulase and the yield was 23% of the total activity of the culture broth. The molecular weight of the component was 46,000 and the Km and Vmax on CMC were determined as $15.4mg\;mL^{-1}$ and $4.17{\mu}moles\;mL^{-1}\;min^{-1}$, respectively. The enzyme was stable at the temperatures below $60^{\circ}C$ and at the pH range of 4.0~11.0, and the optimal temperature and pH were $60^{\circ}C$ and pH 8.0, respectively. The enzyme activity was not significantly affected by the common surfactants (concentration: 0.05%) such as ${\alpha}$-olefin sulfonate, linear alkylbenzene sulfonate, sodium dodecyl sulfonate, hexadecyltrimethylammonium bromide and Tween 80. The enzyme was activated by the metal ions such as $Ca^{2+}$, $Cu^{2+}$, $Co^{2+}$, whereas inhibited by $Hg^{2+}$ and $Zn^{2+}$. The enzyme exhibited relatively high activity toward amorphous CMC as compared with crystalline substrates such as filter paper and avicel.