• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.613-617
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• 1988

This study was undertaken to observe the effects of partial replacement of acorn starch with dent, cross-linked, or acid modified corn starches, and of refrigeration on sensory characteristics of acorn mooks(starch gels). Triangle test was used to determine if there were noticeable differences among the monks. In order to find the source of differences, various sensory properties of the monks were evaluated with quantitative descriptive analysis on unstructured scale. The results indicated that added corn starches affected significantly most of the sensory characteristics evaluated. Control acorn monks had greater intensities in color, clarity, bend property, firmness and cohesiveness. Monks containing cross-liked corn starch were more similar to control than the other mixed starch monks, fresh or refrigerated.

• Korean Journal of Food Science and Technology
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• v.24 no.2
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• pp.160-164
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• 1992

Cooking, texture and sensory properties of sweet potato Tangmyon (starch noodle), common Tangmyon (50% sweet potato starch+50% corn starch) and corn Tangmyon were evaluated. The weight gain of Tangmyon showed a linear relationship with the square root of cooking time, in which the common Tangmyon showed the highest value. The solid loss during cooking was the highest in common Tangmyon followed by corn Tangmyon. The sweet potato Tangmyon showed the highest value for compression strength and stretching ratio, but lowest value for elongation elastic modulus. At the same compression strength, corn Tangmyon had the highest tensile strength and sweet potato Tangmyon the lowest value. Sweet potato Tangmyon showed the highest sensory scores of gloss, clarity, adhesiveness, gumminess, extensibility and overall desirability, and corn Tangmyon the lowest scores. Except adhesiveness (by appearance) and the gumminess of common and corn Tangmyon, significant differences (p<0.05) were observed for other sensory properties among samples.

• Corrugated packaging logistics
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• s.76
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• pp.90-98
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• 2007

우리조합에서는 2006년 7월부터 골판지용 옥수수전분을 양허관세로 할당을 받아 우리는 골판지포장업계에 수입추천을 해오고 있으며, 이에 수입 옥수수 전분을 사용하면서 발생될 수 있는 문제점을 해결 할 수 있는 기초자료를 제공하기 위하여 2001년부터 TAPPI Press에서 출간한 골판지 접착제 조제공정(Corrugated Adhesives Preperation 5th edition)을 KT&G 중앙연구원 성용주 박사가 번역하여 제공할 예정입니다.

• Corrugated packaging logistics
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• s.77
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• pp.87-94
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• 2008

우리조합에서는 2006년 7월부터 골판지용 옥수수전분을 양허관세로 할당을 받아 우리는 골판지포장업계에 수입추천을 해오고 있으며, 이에 수입 옥수수 전분을 사용하면서 발생될 수 있는 문제점을 해결 할 수 있는 기초자료를 제공하기 위하여 2001년부터 TAPPI Press에서 출간한 골판지 접착제 조제공정(Corrugated Adhesives Preperation 5th edition)을 KT&G 중앙연구원 성용주 박사가 번역하여 제공할 예정입니다.

• Corrugated packaging logistics
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• s.78
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• pp.73-82
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• 2008

우리조합에서는 2006년 7월부터 골판지용 옥수수전분을 양허관세로 할당을 받아 우리는 골판지포장업계에 수입추천을 해오고 있으며, 이에 수입 옥수수 전분을 사용하면서 발생될 수 있는 문제점을 해결 할 수 있는 기초자료를 제공하기 위하여 2001년부터 TAPPI Press에서 출간한 골판지 접착제 조제공정(Corrugated Adhesives Preperation 5th edition)을 KT&G 중앙연구원 성용주 박사가 번역하여 제공할 예정입니다.

• 식품문화 한맛한얼
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• v.1 no.3
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• pp.30-33
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• 2008

최근 전분당업계에서 전분당의 원료로 그동안 수입하던 일반 옥수수 대신 유전자 재조합 옥수수를 수입하면서 유전자 재조합 식품에 대한 논란이 다시 가열되고 있다. 1996년 유전자 재조합 콩이 처음 상업적으로 재배된 지 10년이 지났지만 유전자 재조합 식품에 대한 논란은 아직도 계속되고 있다. 이런 상황에서 우리나라에서는 유전자 재조합 식품을 어떻게 관리하는지 살펴본다면 유전자재조합 식품을 이해하는데 많은 도움이 될 것이다.

• Corrugated packaging logistics
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• s.74
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• pp.84-92
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• 2007

우리조합에서는 2006년 7월부터 골판지용 옥수수전분을 양허관세로 할당을 받아 우리는 골판지포장업계에 수입추천을 해오고 있으며, 이에 수입 옥수수 전분을 사용하면서 발생될 수 있는 문제점을 해결 할 수 있는 기초자료를 제공하기 위하여 2001년 부터 TAPPI Press에서 출간한 골판지 접착제 조제공정(Corrugated Adhesives Preperation 5th edition)을 KT&G 중앙연구원 성용주 박사가 번역하여 제공할 예정입니다.

• Korean Journal of Food Science and Technology
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• v.17 no.4
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• pp.258-264
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• 1985

The energy for cooking starch prior to saccharification could be saved by fermenting raw starch into ethanol using Aspergillus niger koji of wheat bran. Optimum cultivation time to produce glucoamylase was 4 days in wheat bran medium. The rate of saccharification from uncooked corn starch were optimum at pH 3.3 and 40-$50^{\circ}C$. Corn and sweet potato starch were saccharified more efficiently by wheat bran koji than other tested starch sources. 5 days of fermentation were required for optimum yield of ethanol using a mixture of AspergiUus niger koji and dried yeast. Final ethanol yields from raw corn, sweet potato, and rice starch with agitation at the rate of 100 rpm were about 95% at $30^{\circ}C$.

• Microbiology and Biotechnology Letters
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• v.13 no.4
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• pp.329-337
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• 1985

A potent mold strain was selected to digest raw starch, which was classified as a strain of Rhizopus of zoe. Its amylase production was maximized when grown on wheatbran media for 3 days at 3$0^{\circ}C$ and initial pH 4. The crude enzyme was tested for ethanol fermentation by yeast, Saccharomyces cerevisiae IFO 7026, on various starchymaterials and the ethanol production after 4 days was: 9.4％ from rice powder, 9％ from corn powder, 8.1％ from sweet potato powder, and 5.4％ from potato powder, respectively.

• Applied Biological Chemistry
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• v.29 no.4
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• pp.333-338
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• 1986

Physicochemical properties of starch isolated from germinated corn were investigated and compared with those of nongerminated corn starch. Amylose content and initial gelatinization temperature of germinated starch were lower than those of nongerminated starch. Swelling power and solubility of both starches exhibited two stage behavior, however germinated starch revealed lower swelling power and higher solubility compared to those of nongerminated starch. Both starches showed a typical A type X-ray diffraction and irregular oval shape including partly polygon with the size of $10-25{\mu}m$. However, germinated starch showed many holes with the size of $1-2{\mu}m$ on the surface of granule.