• Journal of Nutrition and Health
• /
• 제29권7호
• /
• pp.738-746
• /
• 1996

In order to anticipate the physiological function of dietary fibers, glucose and bile acid retarding effects were experimented by using in vitro methods based on dialysis for commercial fibers and dietary fiber residue of food samples. The glucose retarding effect in commercial fibers increased in the order of alginic acid, guar gum, CM-cellulose, citrus pectin > apple pectin > $\alpha$-cellulose and the effect in food fiber residues increased in the order of sea mustard > Korean cabbage, apple > rice bran, barley, soybean, and tangerine. The bile acid retarding effect in commercial fibers increased in the order of citrus pectin, guar gum > CM-cellulose, alginic acid > apple pectin > $\alpha$-cellulose and the effect in food fiber residues increased in the order of barley, rice bran > sea mustard > tangerine > Korean cabbage, soybean > apple. The higher the retarding effect of glucose movement through the dialysis membrane, the more effective the control of the human blood glucose level. As the retarding effect of bile acid movement across the dialysis membrane increased, the human serum cholesterol level correspondingly reduced. Consequently these in vitro methods can be used as a preceding test before undertaking animal and human experiments to predict the physioloical effects of fiber residues from diverse food samples as well as commercially refined fibers.

• 한국미생물·생명공학회지
• /
• 제27권4호
• /
• pp.298-303
• /
• 1999

An $\alpha$-D-galactosidase ($\alpha$-D-galactoside galactohydrolase, EC 3. 2. 1. 22) from earthworm was purified by affinity chromatography using N-$\varepsilon$-aminocaproyl-$\alpha$-D-galactopyranosylamine coupled to sepharose and its properties were examined. The specific activity of the purified enzyme, tested with p-nitrophenyl-$\alpha$-D-galactopyranoside as substrate, was 314 units/mg protein, representing an 122-fold purification of the original crude extract. The final preparation obtained from by Sephadex G-25 chromatography showed a single band on SDS-polyacrylamide gel electrophoresis. The molecular weight was determined to be 48,000 by SDS-polyacrylamide gel electrophoresis. The purified galactosidase was showed maximum activity at pH 4.5 and 4$0^{\circ}C$, and was stable in the pH and temperature ranges from 4.0 to 5.5 and 30 to 5$0^{\circ}C$, respectively. The enzyme activity was inhibited by Zn2+, Hg2+ and Co2+. When the purified $\alpha$-galactosidase treated to guar gum for 6 hour, gel-promoting property was increased. It was clear that enzymatic elimination of galactose from guar gum by purified $\alpha$-galactosidase would lead to a significant increase in gelation ability.

• 한국염색가공학회지
• /
• 제23권2호
• /
• pp.90-99
• /
• 2011

The aim of this study is to develope eco-printing method using natural pigments and chitosan as a natural binder. Three chitosans with different molecular weights were employed to find appropriate conditions including chitosan concentration and pigment/binder ratio. Dye uptake, color and fastnesses of the printed fabrics were evaluated to find optimum conditions within the range of experiments carried out in this study. The effectiveness of chitosan as a printing binder was examined in comparison with color, dye uptake, and fastnesses of conventional synthetic binder and guar gum. It was found that chitosans with low or medium molecular weight were appropriate. Using low molecular weight chitosan, optimum concentrations were 1.7% for charcoal, madder and chlorophyll, whereas 2.2% for ocher, yellow soil, indigo and cochineal. Regardless of molecular weight and concentration of chitosan, the color fastnesess of fabrics printed with mineral pigments were superior to those of the fabrics printed with plant and animal pigments. As pigment/chitosan ratio became higher, rubbing fastness was decreased by 1-3 grade. The colorfastness of printed fabric with chitosan binder was similar to that with synthetic binder, which was higher than that with guar gum.

• Preventive Nutrition and Food Science
• /
• 제17권3호
• /
• pp.192-196
• /
• 2012

This study investigated the effects of galacomannans (guar gum, tara gum, and locust bean gum) on the rheological properties of buckwheat starch pastes under steady and dynamic shear conditions. The power law and Casson models were applied to describe the flow behavior of the buckwheat starch and galactomannan mixtures. The values of the apparent viscosity (${\eta}_{a,100}$), consistency index (K), and yield stress (${\sigma}_{oc}$) for buckwheat starch-galactomannan mixtures were significantly greater than those for the control, indicating that there was a high synergism of the starch with galactomannans. The magnitudes of storage modulus (G') and loss modulus (G") for the starch-galactomannan mixtures increased with increasing frequency (${\omega}$). The dynamic moduli (G', G"), and complex viscosity (${\eta}^*$) for the buckwheat starch-galactomannan mixtures were significantly higher than those for the control.

• 한국의류학회지
• /
• 제41권2호
• /
• pp.212-223
• /
• 2017

This research investigated the screen printing method for natural indigo dye on cotton fabric. We examined four types of thickening agents (arabic gum, guar gum, indalca, and CMC) based on their ability to retard the oxidation of natural indigo print paste while the paste remained on the screen frame. The results indicated that the retardation of arabic gum towards oxidation was the greatest among the four types of thickening agents. The highest K/S value of the printed cotton was observed with a dye concentration of 50g/L fermented indigo powder. The best printing results were obtained when the duration of dye efficiency was tested for the 10 minutes of the dye paste remaining on the screen with a thickening agent concentration of 26.56% that represented 530 cps viscosity. The test of colorfastness to washing and rubbing of the printed cotton resulted in grade 5, and the colorfastness to sunlight resulted in grade 4. Chinese traditional Naminwhapo printing was reproduced on cotton fabric using the natural indigo printing method derived from this study.

• 한국식품조리과학회지
• /
• 제21권6호통권90호
• /
• pp.942-949
• /
• 2005

쌀전분겔의 매트릭스와 구조를 안정화하고 텍스쳐 특성을 개선하기 위하여 멥쌀전분에 다양한 검물질을 혼합하여 겔을 제조하여 형태적, 텍스쳐 특성, 냉동-해동 안정성을 비교하였다. 검물질을 첨가하면 종류에 따라 다르나 쌀전분겔을 조밀하고 균일하여 안정된 매트릭스 갖게 할 수 있었으며 겔란검과 알긴이 효과적이었다. 쌀전분/검질 혼합 겔의 텍스쳐 특성도 검질에 따라 달랐으며 겔란검은 단단하고 알긴은 부드러운 겔을 형성하였다. X-선 회절도에 의하면 쌀전분겔은 V형의 결정형을 나타내며 검을 첨가하였을 때 $2\theta$ = $20^{o}$의 피크가 낮아졌다. 냉동-해동 안정성도 검물질을 혼합하였을 때 증가하였으며 겔란검과 알긴을 첨가한 쌀전분겔이 바람직 하였다.

• 한국미생물·생명공학회지
• /
• 제42권2호
• /
• pp.99-105
• /
• 2014

가정에서 제조된 된장을 산성조건에서 계대 배양한 후 균체외 mannanase 를 생산하는 Bacillus sp. YB-1401를 분리하였다. 분리균의 당이용능을 비롯한 생화학적 특성은 Brevibacillus laterosporus와 유사도(61.1%)가 가장 높은 반면에 16S rRNA 유전자의 염기서열은 B. amyloliquefaciens와 유사도가 가장 높았다. 분리균 YB-1401의 mannanase 생산성은 mannans에 의해 급격하게 증가하였으며, 특히 곤약(4%)이 첨가된 배지에서 약 265 U/ml로 최대 생산성을 보였다. 분리균의 mannanase는 $55^{\circ}C$와 pH 5.5 반응조건에서 최대활성을 보였으며 pH 3.5-11.0의 범위에서 1시간 방치하였을 때 실활이 거의 일어나지 않았다. 또한 LBG와 guar gum 및 mannooligosaccharides를 mannanase로 분해하였을 때 주된 반응산물로 mannobiose와 mannotriose가 생성되었으며 mannose도 소량 생성되었다.

• 대한가정학회지
• /
• 제34권2호
• /
• pp.143-151
• /
• 1996

This study was performed to manufacture guarasulgies for using in diet therapy by adding various ingredients (mugwort, Angelica gigantis Radis, cinnamon, cocoa powder) to decrease the flavor of guar gum itself and enhance the texture of guarsulgies. The sensory characteristics of guarsulgies added these ingredients wee investigated to decide the maximum acceptable addition levels. The maximum acceptable addition levels of these ingredients was 3.75% for mugwort, 3% for Angelica gigantis Radis, 2% for cinnomon or 0.75% for cocoa. In the texturemeter measure for guarsulgies added cocoa, springness, gumminess, hardness, and chewiness tended to increase compared to other guarsulgies. We concluded that guarsulgies added mugowrt, Angelical gigantis Radis, cinnomon, and cocoa would be much better sanacks for diabetes and obese people than plain guarsulgies.

• 한국식품영양과학회지
• /
• 제31권1호
• /
• pp.64-68
• /
• 2002

본 연구는 gum류의 첨가가 우육 patty의 품질에 미치는 영향을 검토하기 위하여 실시하였다. 생육 및 가열육 patty의 수분함량은 대조구가 낮았고, 지방함량은 대조구가 유의하게 높았다. 그리고 생육 patty의 단백질함량은 gum류 첨가구가 대조구보다 높게 나타났다. 생육 patty의 $L^{*}$ 값은 대조구가 gum류 첨가구보다 높았으나, $a^{*}$ 및 $b^{*}$ 값은 patty들 사이에 차이가 없었다. 또 가열육 patty의 $L^{*}$ , $a^{*}$ 및 $b^{*}$ 값은 4종류 patty들 사이에 차이가 없었다. 가열육 patty의 조리수율, 지방보유율 및 보수력은 gum류 첨가구가 대조구보다 높았다. 우육 patty의 경도 및 씹힘성은 대조구와 gum류 첨가구 사이에 차이가 없었으나, 껌성은 gum류 첨가구보다 높게 나타났다. 관능검사 결과 향기, 다즙성 및 전체적인 기호도는 patty들 사이에 유의한 차이가 없었으나, 조직감은 gum류 첨가구가 대조구보다 높았다.

• 한국섬유공학회:학술대회논문집
• /
• 한국섬유공학회 2007년도 학술발표회 논문집
• /
• pp.333-334
• /
• 2007