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

• Korean journal of food and cookery science
• /
• v.21 no.6 s.90
• /
• pp.942-949
• /
• 2005

To improve the textural properties and stabilize the structure and gel matrix of non-waxy rice starch gels, non-waxy rice starch/gum mixture gels were prepared from various food gums, gum arabic, guar, algin, deacyl gellan, xanthan and gellan gums. The morphological and textural properties and freeze-thaw stability of their gels were compared. Rice starch/gum mixture gels with various gums formed a more homogeneous gel matrix with smaller particle size than rice starch gel without Em, but the trends differed depending on the gum types. The textural properties of rice starch/gum mixture gels were changed with the gum types. The shape of the rice starch/gum mixture gel matrix was desirable when mixed with gellan and algin. The textural properties of gels hardened in the rice starch/algin mixture gel and softened in the rice starch/algin mixture gel. The rice starch gels showed V-type crystallinity by x-ray diffractometer, but the peak at $2\theta$ = $20^{o}$ was decreased with increasing gum addition. The freeze-thaw stability increased with increasing gum addition. Gellan and algin were especially effective.

• Proceedings of the Korean Society of Food and Cookery Science Conference
• /
• 1987.12a
• /
• pp.135-135
• /
• 1987

• Food Science and Biotechnology
• /
• v.17 no.1
• /
• pp.80-84
• /
• 2008

The effect of gellan (GE), xanthan (XA), and $\lambda$-carrageenan (LC) on the viscosity, sedimentation, ellagic acid content, and turbidity of grape 'Campbell Early' juice (CEJ) was investigated. CEJ samples with 0.15% each of GE, XA, and LC were tested for the above variables after 0, 5, 10, and 20 days of storage. The samples containing GE (0.15%) showed the least amount of sediment formation, the lowest ellagic acid content and turbidity, and a rise in viscosity. Sedimentation in CEJ decreased with increased viscosity due to the addition of gums which also limited the ellagic acid content and turbidity. GE was the most effective additive for the stabilization of CEJ.

• Biomedical Science Letters
• /
• v.28 no.1
• /
• pp.50-57
• /
• 2022

In this study, we tried to examine the possibility of developing a dental product such as tooth decay prevention and oral hygiene by manufacturing a natural polymer film for oral use. Natural polymer films were prepared from shark byproduct extract (SBE) and gellan gum (GG). As an antibacterial substance, the antibacterial activity of green tea extract against tooth decay-causing bacteria was measured. An film was prepared by adding green tea extract to the composition of SBE and GG. The mechanical, solubility, moisture content and antibacterial function of the prepared film were investigated in detail. Also, the incorporation of GTE into the SBE/GG film improved the physical performance of the film. Increasing the content of GTE improved the antioxidant and antibacterial properties of the film. Formulation of antimicrobial SBE/GG film containing green tea extract was established and these results evidently showed potential for cavity prevention products application.

• Bulletin of the Korean Chemical Society
• /
• v.30 no.6
• /
• pp.1360-1364
• /
• 2009

The bacterium Sphingomonas chungbukensis DJ77 produces the extracellular polysaccharide gellan in high yield. Gellan produced by this bacterium is widely used as a gelling agent, and the enzyme UDP-glucose pyrophosphorylase (UGP) is thought to play a key role in the gellan biosynthetic pathway. The UGP gene has been successfully cloned and over-expressed in E. coli. The expressed enzyme was purified with a molecular weight of approximately 32 kDa, as determined by a SDS-polyacrylamide gel, but the enzyme appears as ca. 63 kDa on a native gel, suggesting that the enzyme is present in a homodimer. Kinetic analysis of UDP-glucose for UGP indicates $K_m$ = 1.14 mM and $V_{max}$ = 10.09 mM/min/mg at pH 8.0, which was determined to be the optimal pH for UGP catalytic activity. Amino acid sequence alignment against other bacteria suggests that the UGP contains two conserved domains: An activator binding site and a glucose-1-phosphate binding site. Site-directed mutagenesis of Lys194, located within the glucose-1-phosphate binding site, indicates that substitution of the charge-reversible residue Asp for Lys194 dramatically impairs the UGP activity, supporting the hypothesis that Lys194 plays a critical role in the catalysis.

• Journal of Pharmaceutical Investigation
• /
• v.34 no.6
• /
• pp.477-482
• /
• 2004

The aim of the present study was to investigate the efficacy of a mixed gel formulation composed of sodium carboxymethyl cellulose and gellan gum (Na-CMC gel) for the prevention of adhesions after laminectomy. The anti-adhesive effect of the Na-CMC gel was tested in a controlled randomized study using an animal model of lumbar laminectomy. The animals (60 female Sprague-Dawley rats) were randomly allocated into two treatment groups to receive the Na-CMC gel on the injured area or no gel (control). The incidence of adhesions and their grade were blindly evaluated at 4, 8 and 12 weeks after surgery. The amount of scar tissue and tenacity were grossly reduced by the Na-CMC gel at postoperative 4, 8, and 12 weeks. The mean adhesion scores were 0.75, 1.25, and 1.38 at 4, 8, and 12 weeks in the gel-treated group, respectively. No significant inflammatory reaction was observed and the healing of wound was not affected by the Na-CMC gel. The Na-CMC gel reduced the amount of scar formation and tenacity in rat laminectomy model without affecting the healing of operation wound and other complications. Therefore, the Na-CMC gel may be the potential to prevent postsurgical adhesions in clinical state.

• Journal of Life Science
• /
• v.20 no.6
• /
• pp.811-818
• /
• 2010

Optimal agitation speed and aeration rate for the production of gellan by Sphingomnas paucibilis NK2000 in a 7 l bioreactor were found to be 400 rpm and 1.0 vvm. The best time for glucose feeding into the medium for enhanced production of gellan by S. paucibilis NK2000 was 36 hr after cultivation. The concentrations of gellan produced by S. paucibilis NK2000 from 1) 20.0 g/l glucose without additional feeding, 2) 20.0 g/l glucose with feeding of 200.0 g/l glucose at 36 hr, in which the final concentration in the medium was 10.0 g/l, 3) 20 g/l glucose with feeding of 200.0 g/l glucose and a shift in an agitation speed from 400 to 600 rpm, 4) 20.0 g/l glucose with feeding of 200.0 g/l glucose at 36 hr and shifts in an agitation speed from 400 to 600 rpm and an aeration rate from 1.0 to 1.5 vvm, 5) and 20.0 g/l glucose with feeding of 200.0 g/l glucose at 36 hr and shifts in an agitation speed from 400 to 600 rpm and an aeration rate from 1.0 to 2.0 vvm, were 5.19, 5.74, 6.73, 7.93, and 9.40 g/l, respectively, and their conversion rates from glucose were 26.0, 19.1, 22.4, 26.4, and 31.3%, respectively. Compared to those developed using a normal process, production of gellan by S. paucibilis NK2000 from 20.0 g/l glucose was 1.81 times higher, and and its conversion rate was 1.20 times higher when the optimized process developed in this study was used.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.9
• /
• pp.1253-1257
• /
• 2009

The effects of seven commercial gums (xanthan gum, guar gum, pectin, gum arabic, gellan, locust bean gum, and sodium alginate) at different concentrations (0, 0.3, and 0.6%) on flow properties of sweet potato starch (SPS) pastes were investigated. Flow behavior characteristics were adequately described by power law flow model, and yield stress was also measured by vane method. SPS-gum mixtures (5% w/w) at $25^{\circ}C$ were found to have high shear-thinning flow behavior with yield stress, and their consistency index (K) and apparent viscosity ($\eta_{a,100}$) increased with elevated gum concentration, except for pectin and sodium alginate. Vane yield stress ($\sigma_o$) value of SPS-pectin mixture was lower when compared to other mixtures while that of SPS-gellan mixture was much higher. Most of the gums, except for pectin, gum arabic, and sodium alginate, showed a synergistic effect on the elastic properties of SPS-gum mixtures. In general, the flow properties of SPS-gum mixtures appeared to be strongly influenced by the addition of gum, and dependent on the type and concentration of gum.

• Geomechanics and Engineering
• /
• v.12 no.5
• /
• pp.815-830
• /
• 2017

Due to numerous environmental concerns in recent years, the search for and the development of sustainable technologies have been pursued. In particular, environmentally friendly methods of soil improvement, such as the potential use of biopolymers, have been researched. Previous studies on the use of biopolymers in soil improvement have shown that they can provide substantial strengthening efficiencies. However, in order to fully understand the applicability of biopolymer treated soils, various properties of these soils such as their dynamic properties must be considered. In this study, the dynamic properties of gel-type biopolymer treated soils were observed through the use of resonant column tests. Gellan gum and Xanthan gums were the target gel-type biopolymers used in this study, and the target soil for this study was jumunjin sand, the standard sand of Korea. Through this study it was demonstrated that biopolymers can be used to enhance the dynamic properties of the soil, and that they offer possibilities of reuse to reduce earthquake related soil failures.