• Korean Journal of Human Ecology
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• v.1 no.1
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• pp.79-83
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• 1992

Cowpea starch which is the main ingredient of Mook(Korean starch gel) was isolated from cowpea and characterized by physico-chemical methods. Gelatinization properties were investigated by using Brabender amylograph. Starch granules were oval-shape and their size range was $5\;-\;25{\mu}m$. Crystalline type observed by X-ray deffraction was C-type. Apparent amylose content was 20.7%, Amylose and amylopectin fractionated from cowpea starch appeared to have vlue value of 0.55 and 0.089, and ${\beta}-amylolysis$ limit of 79.1 and 71.9%, respectively. Brabender amylograph data showed that initial gelatinization temperature of cowpea starch was $75^{\circ}C$. Also, hot and cooled paste viscosity of 8% starch paste were higher than that of 6% paste by more than twice, breakcown value of two different concentration were almost same. However, in the gelation stage, consistancy and setback of 8% starch paste appeared more than 5 times of those of 6% paste.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.6
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• pp.551-558
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• 1991

We investigated the physicochemical and functinal properties of rapeseed(Brassica napus var. Youngsan) protein prepared by combining various soluvent and purification procedures, such as ultrafiltration (UF) concentration and acid-washin. The lightness value(YCIE) of each protein was greadully improved and its hydrophobicity increased by the degree of purification. The analysis of each protein by sodium dodecyl sulfate-plyacrylamide gel electrophoresis (SDS-PAGE) had nine bands revealed without difference, the considerable portion of which were of $1.96~1.59{\times}10^4$ dalton molecular weight. The content of amino acid increased a little more in the other processed proteins than in the control, and decreased considerably in the proteins extracted by the mixed solvent of 1% sodium hexametaphosphate(SHMP) and 0.25M ethlene diamine tetraacetic acid (EDTA). The better proteins were purified, the lower the kinematic viscosities were in their values. The water absorption and foaming properties were scarcely different according to the processes. The oil absorption and the emulsion activity index normally increased according to the degree of purification. The properties of heat coagulation revealed high values only in the proteins processed by EDTA while they showed considerably low values the other proteins.

• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.360-365
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• 1991

Effect of random interesterification on the physicochemical properties in blends of corn germ oil and fully hydrogenated soybean oil was studied. Interesterification by using 0.4% sodium methoxide at $80^{\circ}C$ was completed in 35 minutes as determined by HPLC analysis for triglyceride composition. Changes of melting point, solid fat content, crystal form, fatty acid and triglyceride composition was investigated. After the interesterification, melting point and solid fat content were decreased, and coarse and large crystals were modified to fine and uniform. Fatty acid composition was not altered but triglyceride composition was largely altered. Interesterified blends of corn germ oil and fully hydrogenated soybean oil made with 80%, 20% and 75%. 25%, respectively, had desirable characteristics of the margarine for home use.

• Microbiology and Biotechnology Letters
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• v.6 no.4
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• pp.187-196
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• 1978

Antimetabolite N-2292 substance, an antagonist of L-aspartic acid and L-glutamic acid was isolated from the fermentation broth of Streptomyces. Taxonomical study on the producing strain made it a related species of Streptomyces albulus judged by cultural characteristics and carbon utilization. N-2292 substance was isolated as amorphous white powder with melting point at 185$^{\circ}C$. From the physicochemical characteristics of the substance, it was peptide like substance. It was active against Gram positive and Gram negative bacteria but negative against yeast and mold in its biological properties. It was reversed by L-Asp and L-Glu on the synthetic medium.

• Applied Biological Chemistry
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• v.31 no.3
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• pp.249-254
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• 1988

Physicochemical properties of starches from the rices of Akibare, Samgang and Mahatma and hardness of the cooked rice were examined Water binding capacity and amylose content were heigher in Samgang. Peak viscosity and breakdown were heigher in order of Akibare, Samgang and Mahatma, while consistency and set back were reverse order. Hydrolytic patterns of three starches with 2.2N HCl at $35^{\circ}C$ showed two distinct stages. Hydrolysis extent of Mahatma starch was lower than those of Akibare and Samgang starches. The relative crystallinities of these starches were heigher in order of Mahatma, Akibare and Samgang. Mahatma was more resistant to heat and acid treatments, lower in water binding capacity and harder when it was cooked.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.4
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• pp.519-526
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• 1997

Physicochemical properties of potato starches with degree of substitution of 0-0.2645 hydroxypropylated with propylene oxide were examined. Hydorxypropyl group content of the starch was proportional to propylene oxide concentration. Water binding capacity increased but pH decreased with the increase of degree of substitution. Blue value and iodine absorption property decreased with the increase of hydroxypropylation. Differential scanning calorimeter showed that hydroxypropylation lowered the gelatinization temperature of the starch. Relative crystallinity in X-ray diffraction patterns decreased and starch granule observed by scanning electron microscopy was destroyed by hydroxypropylation. This result implied that high level hydroxypropylation affected the crystal region as well as amorphous region of starch.

• Korean journal of applied entomology
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• v.22 no.3 s.56
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• pp.203-207
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• 1983

Biological, physical and chemical characteristics of suppressive and conducive soils to ginseng root rot were investigated. Population of antagonistic microorganisms to Fusarium solani was much higher in suppressive soils than in conducive soils, whereas the numbers of Fusarium species were smaller in suppressive soils. Mycelial growth and chlamydospore formation of Fusarium solani were inhibited in suppressive soils. In the water extract of suppressive soils, lysis of germination tube and macroconidia of F. solani was occurred by antagonistic microorganisms at 4 hours after treatment. There were no significant differences in physical and chemical characteristics between supressive soils and conducive soils to ginseng root rot, however, clay content of suppressive soils was a little higher than that of conductive soils.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.834-839
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• 1988

Physicochemical properties of defatted and 1% palmitic acid reincorporated rice starch were investigated comparing with nondefatted starch. Amylose content of defatted starch was higher than that of nondefatted and reincorporated starch. Transmittance, swelling power and solubility of nondeffated and reincorporated starch exhibited two stage behavior but these behaviors were disappaered by defatting. All starches showed a typical A type in X-ray diffraction but relative crystallinity was decreased by defatting. Also by defatting, peak viscosity and break down of amylogram were disappeared and set back was increased.

• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.959-964
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• 1996

The physicochemical and gelatinization properties of rice flours, which were prepared by polishing nonwaxy brown rice (Dongjin byeo), depending on polishing degrees were investigated. The contents of protein, ash, lipid and fiber decreased significantly as the degrees of polishing increased and water uptake of rice grains decreased during hydration. When the surface of the soaked rice grains was examined by the SEM, extensive crack formation was observed. The water binding capacities, swelling power and solubility of rice flour increased as the polishing degree increased. By the amylogram, the initial gelatinization temperatures of rice flour decreased as the polishing degree increased and the peak viscosities, the breakdown and consistency of rice flour increased as the polishing degree increased.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.389-392
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• 1996

Crude polysaccharide fractions were isolated from white ginseng and red ginseng (Panax ginseng). The amount of crude polysaccharide fraction in red ginseng was higher than that of white ginseng. The glucose contents of crude polysaccharide fraction isolated from white ginseng and red ginseng were determined as 95.1% and 89.9% by HPLC, respectively. Method of carbazole-sulfuric acid was applied to determine the amount of acidic polysaccharide in white ginseng and red ginseng. The amount of acidic polysaccharide in red ginseng was higher than that of white ginseng. Whereas, contents of minerals (Cu, Zn, Fe, Mg) in crude polysaccharide fraction from white ginseng were higher than those of crude Polysaccharide fraction from red ginseng.