• Applied Biological Chemistry
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• v.33 no.3
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• pp.216-222
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• 1990

For the improvement of the nutritive value of extruded noodles, dry soymilk residue flour (DSRF) was mixed with wheat How. The effects of the addition of DSRF on the viscosity of wheat flour and the quality of cooked noodles were evaluated As the proportion of DSRF addition was in-creased the viscosity of composite flour was decreased And so were the texture and cooking quality of noodles. To improve noodle-making characteristics of extruded noodles with 10% DRFF, Na-alginate, Na-carboxymethyl cellulose, guar gum crude gluten and xanthan gum were added. Then, the noodle-making characteristics were examined. The viscosity increased with the increase in the concentration of additives and Bnnthan gum was the most effective. The texture of noodles supplemented by Na-alginate 2.0%, Na-carboxymethyl cellulose 2.0%, guar gum 2.0%, xanthan gum 1.0% was similar to that of wheat flour noodles. The results of sensory test (color and texture) was coincidal with the results of instumental tests.

• 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 Food Science and Technology
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• v.41 no.6
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• pp.668-672
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• 2009

Cookies containing wheat flour mixed with 10, 30 or 50% esterified with octenylsuccinic anhydride (OSA, 3%) and dry-heated ($130^{\circ}C$, 2 hr) high amylose rice (Goami 2) starch (DH-OSAR) were prepared and then their physical and digestive properties were evaluated. When the amount of added DH-OSAR increased, the hardness and brittleness of the cookies decreased, and L (brightness) value increased. For the digestive properties, the cookies containing 50% DH-OSAR significantly increased the amount of slowly digestible starch (SDS), and decreased the amount of rapidly digestible starch (RDS), resulting in the lowest expected Glycemic Index (eGI) among tested cookies. Although the cookies containing DHOSAR were inferior to the control, the addition of xanthan gum (0.5% based on total powder amount) significantly improved their textural and sensory properties. Specially, the cookies containing 50% DH-OSAR and the addition of 0.5% xanthan gum showed the lowest eGI value, maintaining the improved textural and sensory properties.

• Korean journal of food and cookery science
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• v.14 no.2
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• pp.140-147
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• 1998

The rheological properties of dough made from composite flour containing 30% of buckwheat flour with 80% of extraction rate and 70% of wheat flour, with addition of vital wheat gluten and/or gums, were studied for the development of buckwheat bread. From the farinograph data, water absorption, development time, and stability of the dough decreased as the amount of buckwheat flour increased. However, the addition of gluten increased the water absorption and development time but decreased the weakness of the dough. The use of xanthan gum showed a stability-increasing effect. From the extensograph data, extension and strength of the dough decreased with increasing amount of buckwheat flour, but resistance to extension increased. The addition of gluten increased the extension and strength of the dough, but decreased the resistance to extension. Guar and xanthan gum added at 0.2% level had little effect on extensograph data of the dough. Overall, addition of, vital wheat gluten improved the properties of buckwheat bread dough better than water-soluble gums.

• Food Science of Animal Resources
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• v.31 no.3
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• pp.366-371
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• 2011

Viscosity is critically important for bulgogi sauce. However, exposure to irradiation may decrease the rheological properties of bulgogi sauce. This study was conducted to compare the effects of gamma irradiation (0-9 kGy) on viscosity, molecular weight, pH, reducing end level, and water solubility of xanthan gum, guar gum, and locust bean gum as thickening agents/stabilizers in bulgogi sauce. The physicochemical properties of all samples changed (p<0.05) from 3965 to 0 cP (viscosity), from 6048 to 28 kDa (molecular weight), from 5.79 to 4.62 (pH), from 0.13 mg/mL to 1.72 mg/mL (reducing end level), and from 6% to 87% (water solubility) following gamma irradiation. Viscosity after irradiation was most stable (p<0.05) in xanthan gum (from 1249 to 92 cP) compared with guar gum (from 3965 to 0 cP) and locust bean gum (from 1631 to 0 cP). The sensory properties (texture and taste) of bulgogi sauce prepared with xanthan gum (1%, w/w) were highly maintained (about 7.0-5.0) after high-dose irradiation of up to 40 kGy. These results indicate that xanthan gum can be effectively used as a thickening agent/stabilizer in bulgogi sauce, which had low viscosity after irradiation.

• 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.28 no.3
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• pp.538-544
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• 1996

A highly viscous biopolymer from alkali-tolerant Bacillus sp. was purified and its rheological properties were studied. 1% (w/v) solution of purified biopolymer showed pseudoplastic fluid behavior with the yield stress similar to those of xanthan and guar gum, and its consistency index was exponentially dependent on concentration and temperature. The concentration dependency of consistency index exhibited two rectilinear plots with different slopes at 1% concentration and pseudoplastic property increased with the increase of biopolymer concentration. The biopolymer solution exhibited a low temperature dependency and the activation energy of flow was 1.16 kacl/g mol. The apparent viscosity was very dependent on the change of pH and the addition of salt. However, no organic solvent effects were observed effects of viscosity synergism with the addition of viscosifier were not observed.

• 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.

• Korea-Australia Rheology Journal
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• v.21 no.2
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• pp.109-117
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• 2009

Absorption rate of carbon dioxide was measured in the aqueous xanthan gum (XG) solution in the range of 0~0.15 wt% containing diisopropanolamine (DIPA) of $0{\sim}2\;kmol/m^3$ in a flat-stirred vessel with an impeller of 0.05 m and agitation speed of 50 rpm at $25^{\circ}C$ and 101.3 kPa. The volumetric liquid-side mass transfer coefficient ($k_La$) of $CO_2$, which was obtained by the measured physical absorption rate, was correlated with the viscosity and the elastic behavior of XG solution such as Deborah number as an empirical formula. The chemical absorption rate of $CO_2$ ($R_A$), which was estimated by the film theory using the measured $k_La$ and the known kinetics of reaction between $CO_2$ and DIPA, was compared with the measured rate. The aqueous XG solution with elastic property of non-Newtonian liquid made $k_La$ and $R_A$ increased compared with Newtonian liquid based on the same viscosity of the solution.

• Korean journal of food and cookery science
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• v.31 no.2
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• pp.200-206
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• 2015

The use of gums in processed foods manufactured in Korea was investigated in this study. The information about gums added to each food was collected from the ingredient claimed on the food packaging. A total of 272 food items were found to use gums as a thickener, stabilizer, and/or emulsifier. Among them, carrageenan was the most frequently found in 110 items (40%), followed by xanthan gum in 87 items (32%), guar gum in 67 items (25%), arabic gum in 50 items (18%), and gellan gum in 28 items (10%). Application of more than two different gums to food items was also observed, presumably based on the synergistic interaction between gums for a specific physical property. Of nine food categories classified by the Korea Food Code, gums were used most frequently in beverages, noodles, and meat products. Foods for children which include confectioneries, beverages, and chocolates were found to frequently use arabic gum, carrageenan, xanthan gum, guar gum, or gellan gum. These results indicate that gums have been widely using in a variety of Korean processed foods in order to improve their physical properties. Considering potential health concern of some gums such as carrageenan, further study to estimate daily intake of gum is needed.