• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.6
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• pp.743-752
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• 1993

To elucidate the effects of natural gums, i.e. carrageenan, locust bean gum and xanthan gum and synthetic gums, i.e. carboxymethyl cellulose(CMC) and methyl cellulose(MC) on the foaming properties of sodium caseinate, surface tension, absolute viscosity, turbidity, foaming ability, foam stability, and heat stability of the foams of the caseinate solutions with added gums were examined. The surface tension of sodium caseinate solution(5%) adding to gums at pH 4.0 and 5.0 were higher than those at pH 7.0 and 8.0. The viscosities of the solutions adding to gums(0.1, 0.2, 0.3 and 0.5%) ap pH 4.0, 5.0, 7.0 and 8.0 were 2.4~170.0, 2.5~190.0, 5.3~180.0 and 6.3~99.0 cps, respectively. Especially xanthan gums predominantly increased the viscosity. Turbidities were 97.3~98.2 at pH 4.0 and 5.0 and 93.0~95.8 at pH 7.0 and 8.0. Foaming abilities of the solution adding to xanthan gum, carrageenan and locust bean gum were increased, while those of CMC and MC were decreased. Additions of xantham gum, CMC and MC increased the foam stability, especially xanthan gum did predominantly. Xanthan gum, MC and locust bean gum were more effective than CMC and carrageenan for heat stability. For improving the foaming properties of sodium caseinate xanthan gum were best of five kinds of gums. Surface tensions and turbidities of the solution were related to foaming ability, and the viscosities were related to foam stability and heat stability.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.363-371
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• 1998

Locust bean gum (LBG)-based edible film was prepared, and opacity, water vapor permeability (WVP), tensile strength (TS) and elongation (E) of the film were measured. Opacity values of the film was a little higher than that of other transparent films. WVP decreased as LBG concentration decreased. Plasticizers and drying temperature didn't seem to influence WVP. WVP of the film increased greatly at 85% RH as compared to that of 0% RH. WVP of the film seemed to increase linearly with thickness of the film. But WVP of the film was lower those of other edible films. TS increased with increase of LBG concentration, and decreased with increase of glycerol concentration. E decreased with increase of LBG concentration, and increased with increase of sorbitol concentratin. LBG-based composite films were prepared by adding agarose, k-carrageenan or xanthan gum. TS and E of the composite film with addition of k-carrageenan increased.

• Food Science and Biotechnology
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• v.15 no.5
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• pp.721-727
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• 2006

This study was carried out to investigate the effect of hydrocolloids on the changes in physical properties of a model ice cream. The model ice cream contained water, sugar, skin milk powder, com oil, and 4 different hydrocolloid stabilizers (gelatin, pectin, hydroxyethylstarch, locust bean gum), was manufactured in a batch type freezer. The following physical characteristics of ice cream were examined: flow behavior, overrun, air cell size, ice crystal size, and melt resistance. With regard to flow behavior, all of aged mixes had a lower apparent viscosity relative to the mix before aging, and ice cream mix containing locust bean gum had the highest viscosity. Air cell size was observed to range from 20 to $38\;{\mu}m$, and ice cream with locust bean gum showed the largest size. There was an inverse correlation between overrun and air cell size. The ice crystal sizes of all samples ranged from 25 to $35\;{\mu}m$. Ice cream with added pectin contained the smallest ice crystal size, which was significantly difference from other stabilizers (p<0.05), and resulted in superior melt resistance with increased melting time compared to other samples.

• Microbiology and Biotechnology Letters
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• v.29 no.4
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• pp.201-205
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• 2001

A bacteria strain producing extracellular $\beta$-mannanase was isolated from soil and was identified as Aeromonas sp. A genomic DNA library constructed from Aeromonas, sp that secrets a $\beta$-mannanase was screened for mannan hydrolytic acticity. Recombinant $\beta$-mannanase activity was detercted on the basis of the clear zones around Escherichia coli colonies grown on a LB medium supplemented locust bean gum, EcoRI restriction analysis of plasmid prepared from recombinant E. coli which showed a $\beta$-mannanase activity revealed 10 kb DNA insert, The optimum pH and temperature for the activity of reconmbinant $\beta$-mannanase were 6.0 and $50^{\circ}C$ respectively and were identical to those of the native enzyme.

• Microbiology and Biotechnology Letters
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• v.25 no.2
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• pp.212-217
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• 1997

A strain of Bacillus sp. WS-14 was isolated from soil. Medium optimization for ${\beta}-mannanase$ production by Bacillus sp. WS-14 was performed. Effect of various carbon sources on ${\beta}-mannanase$ production was investigated and locust bean gum was the most effective for ${\beta}-mannanase$ production. ${\beta}-mannanase$ activity and cell growth increased with increasing the concentration of locust bean gum, however, the amounts were not significant. Among nitrogen sources, soytone was the most effective for ${\beta}-mannanase$ production. Inorganic compounds such as $KH_2PO_4,\;NaCl\;Na_2CO_3\;and\;MgSO_4{\cdot}7H_2O\;on\;{\beta}-mannanase$ production were optimized for ${\beta}-mannanase$ production. Locust bean gum of 10.0 g/l, soytone of 5.0 g/l, $KH_2PO_4$ of 2.0 g/l, NaCl of 10.0 g/l, $MgSO_4{\cdot}7H_2O\;of\;0.2\;g/l,\;Na_2CO_3$, of 2.0 g/l were selected as optimum content. Production of ${\beta}-mannanase$ by using the optimum medium was carried out. The maximum ${\beta}-mannanase$ activity of 20.8 unit/ml could be obtained after 14 h fermentation which corresponed to the productivity of ${\beta}-mannanase$ of 1.48 unit/ml-h.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.37 no.1
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• pp.37-42
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• 2011

The rheological properties of the aqueous solution of scleroglucan industrially produced by Sclerotium rolfsii at concentrations ranging from 0.1 % to 2 % (w/w) were determined by using brookfield viscometer and rheometer. Gel matrices of scleroglucans were stable over a wide range of pH and ionic strength in the aqueous medium. In the oil dispersion with phytosqualane in oil phase and three kinds of thickening agent in aqueous phase, scleroglucan showed the highest dispersion properties. The synergistic effect between scleroglucan and locust bean gum was also examined. The highest viscosity was obtained for the solution mixture at scleroglucan/locust bean gum weight ratio of 5 : 5. The results of this study suggest the potential of scleroglucan as thickner for a wide variety of cosmetic formulations.

• Preventive Nutrition and Food Science
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• v.20 no.4
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• pp.276-283
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• 2015

Hydrocolloids have many applications in foods including their use in dysphagia diets. We aimed to evaluate whether hydrocolloids in foods affect the digestibility of starch and protein, and their effects on antioxidant capacity. The thickening hydrocolloids: locust bean gum and carboxymethyl cellulose, and the gel-forming agents: agar agar, konjacglucomannan, and Hot & Soft Plus were blended with corn starch and soy protein, skim milk, or grape juice and were examined for their in vitro-digestability by comparing the reducing sugar and trichloroacetic acid (TCA)-soluble peptide, for antioxidant capacity by total polyphenol contents and the 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity. The hydrocolloids resulted in a decrease in starch digestibility with the gel-forming agents. Hydrocolloids diminished TCA-soluble peptides in skim milk compared to soy protein with the exception of locust bean gum and decreased free radical scavenging capacities and total phenolic contents in grape juice. Our findings may provide evidence for the use of hydrocolloids for people at risk of nutritional deficiencies such as dysphagia patients.

• Korean journal of food and cookery science
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• v.31 no.3
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• pp.304-317
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• 2015

For the production of pumpkin paste with respect to heating conditions, we steamed the pumpkin for roughly 15 min, heated it with high pressure treatment for 0 min (A), 10 min (B), 20 min (C), 40 min (D), and subsequently investigated the quality characteristics. Generally a significant difference was observed between the pumpkin paste treated with and without high-pressure heat. The values of water content, crude protein and crude fiber of the high-pressure heat-treated groups B, C, D were decreased compared with untreated group A. The soluble fiber in experimental group B sweet-pumpkin paste treated with high-pressure heat for 20 min was higher than the control, and the highest value at 2.02. Experimental group D sweet-pumpkin paste treated with high-pressure heat for 40 min was found to have a decreased soluble fiber content relative to the control. The L value for the color of the group A untreated control sweet-pumpkin paste (no high-pressure heating) decreased as the time increased from 10 min to 40 min, with L values of 50.33, 49.46, and 48.06, respectively. The b value for the color of the sweet-pumpkin paste also decreased, showing a significant difference. Taking into account all the results, we chose experimental group B in order to prepare sweet-pumpkin latte. We used 0.2% gum (xanthan gum, locust bean gum, guar gum) as a stabilizer. Sweet-pumpkin latte with xanthan and locust bean gum has a suspension stability effect that lasts 90 min. The L and b values of sweet-pumpkin latte with gums increase and a value decrease compared with the control. In terms of the overall acceptance of the sweet-pumpkin latte, the experimental group with xanthan gum scored the best.

• 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.

• Microbiology and Biotechnology Letters
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• v.30 no.3
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• pp.247-252
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• 2002

A bacterium producing the extracellular mannanase was isolated from Korean formented food and has been identified as a member of the genus Bacillus from the result of the phylogenic analysis based on partial 165 rRNA sequences. The isolate, named Bacillus sp. WL-3, was shown to be similar to B. subtilis strain on the basis of its biochemical properties. The mannanase of culture supematant was the most active at $55^{\circ}C$ and pH 6.0. The additional carbohydrates including u-cellulose, avicel, oat spelt xylan, guar gum and locust bean gum (LBG) increased the mannanase productivity. Especially, the maximum mannanase productivity was reached 65.5 U/ml in LB medium supplemented with 0.5% (w/v) LBG, which was 131-folds more than that in LB medium. It was sug-gested that the increase of mannanase production was owing to induction of mannanase biosynthesis by LBG hydrolysates transported following initial hydrolysis by extracellular mannanase during the cell growth. The molec-ular weight of WL-3 mannanase was estimated to approximately 38.0 kDa by zymogram on SDS-PAGE.