• Korean journal of food and cookery science
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• v.24 no.5
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• pp.636-644
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• 2008

The principal objective of this study was to assess the effects of hydrocolloids(xanthan gum, guar gum, sodium alginate, k-carrageenan, carboxy-methyl cellulose) on the suppression of retrogradation in the bread. The pasting properties of the doughs and the sensory properties were determined in the bread samples, to which xanthan gum, guar gum, sodium alginate, k-carrageenan, and CMC, were added at different ratios(0.2%, 0.6%, 1%). CMC and k-carrageenan with 0.6% level were selected for the further retrogradation studies. Changes in the firmness of the bread samples at room temperature for 15 days were assessed using a texture analyzer, and the type of retrogradation was calculated via the Avrami equation. The thermal properties of the samples were also determined via differential scanning calorimetry (DSC). The addition of hydrocolloids was shown to increase the viscosities of the doughs. Setback and breakdown viscosity were reduced significantly via the addition of CMC(0.6%, 1%), xanthan gum(1%), and k-carrageenan(1%). Sensory hardness was significantly increased when 1% hydrocolloids were added. Our textural analysis showed that the addition of CMC reduced the firmness of the bread, whereas k-carrageenan didn't. However, the retrogradation rate was reduced via the addition of k-carrageenan, as was also demonstrated in the results of our DSC analysis.

• Preventive Nutrition and Food Science
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• v.20 no.2
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• pp.137-142
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• 2015

Rheological properties of thickened fluids used for consumption by people with dysphagia (swallowing difficulty) are very sensitive to several factors, such as thickener type, temperature, pH, sugar, protein, and NaCl. In this study, steady and dynamic rheological properties of thickened water samples mixed with five commercial xanthan gum-based food thickeners (A~E) were studied in the presence of NaCl at different concentrations (0.3%, 0.6%, 0.9%, and 1.2%). The magnitudes of apparent viscosity (${\eta}_{a,50}$), consistency index (K), yield stress (${\sigma}_{oc}$), and dynamic moduli (G' and G") showed significant differences in rheological behaviors between thickened samples with various NaCl concentrations. Dynamic moduli values of all thickened samples, except for samples with thickener C, were much higher than those of the control (0% NaCl). All rheological parameter values (K, G', and G") in a thickener A were much higher than those in other thickeners. These results suggest that rheological properties of thickened samples containing NaCl are strongly affected by xanthan gum-NaCl interaction and depended on the type of thickener.

• Korean Journal of Food Science and Technology
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• v.49 no.2
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• pp.181-185
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• 2017

Senior-friendly strawberry jelly was developed using strawberry juice, sugar, xanthan gum, and locust bean gum. The experimental variables included strawberry juice (30.0-40.0%, w/w) and sugar (7.5-10.0%, w/w) concentrations and the xanthan gum/locust bean gum ratio (0.3-4.0), and interactions among these variables were predicted using a response surface methodology. The optimal concentrations of strawberry juice and sugar and the ratio of xanthan gum/locust bean gum, determined against jelly hardness, were found to be 40.0, 10.0, and 1.5%, respectively. The hardness, gumminess, and chewiness of strawberry jelly increased significantly during storage at 5 and $15^{\circ}C$ (p<0.05). The lightness of the gum decreased significantly at both temperatures (p<0.05), whereas the hue angle increased during storage at $15^{\circ}C$. The zero-order kinetics was used to predict the shelf-life of the prepared jelly ($R^2=0.89-0.96$), which was determined to be 38 and 26 days at 5 and $15^{\circ}C$, respectively.

• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.4
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• pp.562-566
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• 2003

A $\beta$-mannanase of Bacillus sp. was purified by DEAE Sephacel ion exchange column chromatography. The specific activity of the purified enzyme was 17.41 units/mg protein, representing an 84.74-folds purification of the original crude extract. For the separation of two types of hydrolysates by the action of purified $\beta$-mannanase, carbon column chromatography, sephadex G-25 column chromatography and thin layer chromatography were accomplished. Main hydrolysates were D.P value 5 and 7 containing of low D.P values. By the method of FACE (Fluorophore Assisted Carbohydrate Electrophoresis), two types of hydrolysates were identified to homo type.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.4
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• pp.583-587
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• 2020

Imitation fish roe (IFR) based on calcium alginate hydrogels (CAG) can be heat treated for sterilization and salted to prolong the shelf life. However, these processes change the physical properties of IFR, and it is necessary to minimize these changes. In this study, we investigated the effects of xanthan gum (XG) treatment on the quality and stability of IFR. Both non-XG and XG-treated IFRs were treated with boiling water (95℃), sodium chloride (0.5-2.0%, w/v), and autoclaving. The non-XG treated IFR shrunk slightly after the boiling water and autoclaving processes. By comparison, shrinkage of the XG-treated IFR after autoclaving was significantly reduced. The sphericity of the non-XG treated IFR was reduced by the boiling water, sodium chloride, and autoclaving treatment. However, the sphericity of the XG-treated IFR was maintained by 90% or more, preserving the IFR shape at a level visually recognized as spherical. In addition, unlike the non-XG treated IFR, the XG-treated IFR showed high rupture strength even after the salt and heat treatments. Our findings provide useful information for the industrialization of IFR based on CAG with heat and salt treatments.

• Korean Journal of Food Science and Technology
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• v.8 no.4
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• pp.236-241
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• 1976

A barley (20-30%)-wheat (80-70%) flour gave generally acceptable noodle-making characteristics, in which naked barley flour showed somewhat better results than covered barley flour. And also for over 40% barley flour in the barley-wheat flour, the addition of xanthan gum improved the noodle-making characteristics. A naked barley-defatted soy flour could make dried noodles with only high NSI (Nitrogen Solubility Index) defatted soy flour, however this mixture was not considered to be feasible for noodle-making. In cooking characteristics of barley-wheat flour noodles, naked barley flour was more acceptable than covered barley flour and xanthan gum influenced the water absorption and volume expansion of noodles during cooking. The firmness, cohesiveness and gumminess in cooked noodles made of the barley-wheat flour increased and then decreased as the amounts of barley increased. The mixing of defatted soy flour (high NSI) to naked barley flour increased the firmness and gumminess of cooked noodles.

• KSBB Journal
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• v.16 no.3
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• pp.253-258
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• 2001

Recently, there were many studies not only to enhance drug delivery effect but to reduce side effect. Drug delivery system(DDS) is able to improve efficiency with decreasing side effect of drug dosage. Among these application fields, DDS is often used as the method of drug dosage into the epidermic skin. We investigated characters of transdermal therapeutic system(TTS) and the skin permeability of that with applying DDS. We investigated the permeation of xanthan gum containing drug in rat skin using borizontal membrane cell model. Permeation properties of materials were investigated for water-soluble drug with oxiniacic acid and also for lipophilic drug with clofibrate. The permeation rate of lipophilic drug was found to be faster than that of water-soluble drug in vitro. The rate differences of both water-soluble drug and lipophilic drug according to drug content were negligible. We used glycerin, PEG 600 and oleic acid as enhancers. These results showed that skin permeation rate of each drug across the composite was mainly dependent on the property of base and chemical property of drug etc.. Proper selection of the polymeric materials which resemble and enhance properties of the delivering drug was found to be important in controlling the skin permeation rate. This result suggests a possible use of natural polymer base as a transdermal delivery system of antihyperlipoproteinemic agent.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.147-157
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• 2017

This study investigated quality characteristics and sensory properties of gluten-free bread using teff flour and various gums. The five samples used in this study were control (wheat flour), T (teff flour), TG (teff flour, guar gum), TX (teff flour, xanthan gum), and TGX (teff flour, guar gum, xanthan gum). Baking loss, moisture content, pH, salinity, brix, dough expansion, color value, texture property, and sensory property were measured for each sample. As a result, pH was the highest in TX at 6.11 and the lowest in the control at 5.77. Salinity was the highest in the control at 0.80% and lowest in TG at 0.04%. Brix was the lowest in TX at $1.10^{\circ}Bx$. While moisture content was the highest in the control at 43.58%, gluten-free breads using teff flour had no significant difference (p<0.05). Baking loss rate of bread was no significant difference among samples (p<0.05). Dough expansion rate by fermentation was the highest in the control at 108.89% and the lowest in T at 17.84%. L-value of crust had no significant difference (p<0.05). For L-value of crumb, the control was the highest at 64.34 and T was the lowest at 33.84. In texture properties analysis, hardness was the highest in TGX at 16.00 N and the lowest in the control at 2.87 N. There was no significant difference in springiness (p<0.05). Chewiness was the highest in TX and TGX. The result of sensory properties was that while there were no significant differences in color, salty taste, flavor, and overall acceptability, there was a significant difference in softness and sweetness (p<0.05). These results showed that use of teff flour and gums rather than using only teff flour for bread manufacturing can improve quality characteristics in dough expansion and texture properties. It is considered that xanthan gum or guar gum are appropriate on bread using teff for quality characteristics.

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.695-707
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• 2004

As a result of the additiong of dietary polysaccharides, such as dextran, xanthan gum, gum guar, and gellan gum, differences were observed in the viscosities of the batter for Jeung according to the polysaccharides and theiramounts added, but the pH was not significantly different. The specific volume was highest, in Jeung-pyun with the addition of $0.1\%$ gum guar, at 2.08. The greater the amount of dextran added, the higher the observed specific volume, but the greater the addition of gellan gum, the lower the observed specific volume. The results wereas similar with regard to the expansion characteristics and air holes. As a result of analyzing the texture, the Jeung-pyun with the addition of 1.2 and $3.0\%$ dextran proved to be significantly lower than the control group in terms of hardness, gumminess and chewiness. In the sensory evaluation, the acceptability of Jeung-pyun with the addition of $0.1\%$ gum guar ranked highest, at 8.00, in overall desirability and that with the addition of gellan gum ranked lowest, regardless of the amount added. When 1, 5 and $10\%$ soybean were to Jeung-pyurl, the viscosities increased from those in the early stage in relation to the amount of added, the greater the addition of soybean, the higher the overall pH, but during the fermentation process. the pH decreased. In the group with the addition of $1\%$ soybean the best results infor specific volume, grain and air holes were observed to be the most desirable, proved to be the softest after analysinganalyzing for texture and ranked highest in the sensory scores.