• Proceedings of the Korean Fiber Society Conference
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• 2002.04a
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• pp.289-292
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• 2002

전분을 이용한 환경친화성 고분자 플라스틱 재료에는 전분충진형, blend형 등이 있으나, 대체로 전분은 보조재료로 사용된다. 이에 반해 extruder를 이용한 전분발포체나 TPS (Thermoplastic starch) 등은 전분을 주재료로 사용하여 플라스틱 재료를 만드는 것이지만, TPS 필름의 Tg가 실온보다 높아 glassy 상태의 brittle한 성질로 인해 물성이 낮으며, 수분 친화적인 성질로 인해 플라스틱 재료로서의 사용이 제한되는 단점이 있다[1,2]. (중략)

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.6
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• pp.738-747
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• 1992

The important legumes in Korea are mungbean, red bean, kidney bean and cowpea. Mungbean has traditionally been used for mook (jelly-like starch gel) preparation. Cowpea has recently been utillized for substitution of mungbean. The major use of sediment of red bean is for the sweet paste. The studies related to legume starches and flours (air-dried sediment) in Korea are concentrated on the understanding of the properties of mook. The structure of starch, gelatinization and gelling properties of legume starches and flours are reviewed with emphasis of Korean literatures.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.803-810
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• 1998

The mechanical and thermal properties of solutions of acorn starch were investigated, to determine the effect of sucrose on the retrogradation. The contents of moisture and amylose of purified acorn starch was 9.35, 27% respectively. From the moecular weight distribution, Mw and Mn of acorn starch were 1,220,432 and 137,201 relatively and the polydispersity of acorn starch was 8.8952. The creep compliance of acorn starch with and without sucrose were decreased with increasing sucrose concentration in the short term. The temperatures of DSC curve of 15% acorn starch solution containg sucrose shifted slightly to higher temperatures with increasing sucrose content. The enthalpy change associated with the gelatinization was increased with increasing sucrose content. After 7 days storage, the creep compliance of acorn starch gel with sucrose were shown higher than acorn starch gel. Regelatinization enthalpy of acorn starch/sucrose/water system was decreased with increasing sucrose content and increased with storage time. In addition, the characteristic temperatures such as onset temperature, peak temperature and conclusion temperature was increased by sucrose addition. Retrogradation ratio decreased with increasing sucrose content, thus sucrose inhibit retrogradation in the long term. Sucrose acts as an antistaling reagents and retatards the retrogradation.

• Applied Biological Chemistry
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• v.41 no.6
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• pp.421-425
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• 1998

The amylograph pasting properties of flours $(9{\sim}12%,\;db)$ and starches $(7.5{\sim}9.0%\;db)$ of Korean rice cultivars indicated that the flour concentration to give a fixed peak viscosity was higher by 1.32 times compared with starch, regardless the maturity. Only at 12% flour concentration the peak viscosity and breakdown viscosity were differentiated among maturity groups, which suggested that flour may be better tool than starch in characterizing the maturity groups by pasting properties.

• Applied Biological Chemistry
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• v.34 no.1
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• pp.21-25
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• 1991

Twenty-six japonica and 19 Tongil type milled rices were grouped based on water uptake rate at $23^{\circ}C$ and interrelationships between starch properties and hydration group were investigated. There were no significant differences in relative crystallinity, transmittance increase rate of 0.1% starch suspension and soluble amylose between japonica and Tongil type rices. The gel volume of starch n 3M KSCN solution of Tonsil type rice starch was significantly higher than that of japonica one. However, no correlations were observed between starch properties and hydration groups.

• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.272-275
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• 1991

Physicochemical properties of commercial corn, sweet potato, potato, wheat and mungbean starches were investigated. Amylose contents of each starch were 23, 20, 24, 28 and 39%, whereas water binding capacities were 92, 87, 83, 79 and 77%, respectively. Average granule size of potato starch was considerably higher than that of other starches. In terms of color, lightness and whiteness of sweet potato starch were relatively lower than those of other starches. Comparing with other starches, the viscosity of potato starch was the highest level. The results also showed that textural properties of potato and sweet Potato starch gels were similar. Corn starch gel had lower hardness and higher cohesiveness than others.

• Korean Journal of Food Science and Technology
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• v.32 no.6
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• pp.1298-1305
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• 2000

Potato starches were crosslinked with 0.1, 0.5, 1.0, and 2.0% epichlorohydrin. Starch/polyethylene(PE) cast films were prepared to contain 5% of the crosslinked potato starch. Mechanical properties and degradability of these films were measured and compared to those of the films containing native potato starch. Mechanical strength of the films containing crosslinked potato starch was higher than that of the film containing native starch. Thermal degradability measured by a FT-IR and an Instron showed that crosslinked starch/PE films degraded faster than native starch/PE films. Biodegradability of the starch/PE films was accelerated by the addition of crosslinked starch to the PE films.

• Korean Journal of Food Science and Technology
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• v.25 no.1
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• pp.83-85
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• 1993

Some properties of starch isolated from gamma-irradiated chestnut at doses of $0{\sim}0.45\;kGy$ were investigated. The treatment increased the water-binding capacity and decreased intrinsic viscosity and amlyograph viscosities. Other properties including swelling power and solubility at $80^{\circ}C$, blue value and percent transmittance of starch dispersion were essentially not affected by irradiation at sprout-inhibition dose.

• Korean Journal of Food Science and Technology
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• v.17 no.3
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• pp.131-135
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• 1985

The rheological studies on dilute and concentrate solutions of naked and covered barley starches were carried out with various viscosimeters. The rheology of dilute solutions (0.05-0.3%) were characterized by intrinsic viscosity and related parameter according to Huggins equation. Also, the rheology of the solutions of higher concentrations (1-5%) were characterized by time dependent characteristics and pseudoplastic behaviors. The values of consistency index according to the power equation were exponen tially dependent upon concentration and temperature. The results showed that the rheological properties could differ greatly due to difference in varieties. The naked barley starch exhibited higher intrinsic viscosity, more thixotropic behavior and more dependence of consistency index on concentration and temperature than the covered barley starch.

• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.201-205
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• 1984

Some physicochemical properties of ginger root (Zingiber officinale) starch were compared with those of cross-linked corn starch. The ginger root starch that contained 23.5% amylose had a water-binding capacity of 99.1% and a B-type X-ray diffraction pattern. The optical transmittance of the ginger root starch suspension increased from $70^{\circ}C$ and showed a similar pattern to cross-linked corn starch. Solubility studies revealed that both ginger root and cross-linked corn starches had low swelling power and solubility in water up to $90^{\circ}C$, and reduced solubility in potassium hydroxide. Brabender amylograph data indicated that the ginger root starch (7%) had a relatively high initial pasting temperature $(81.5^{\circ}C)$ and was stable against heat and mechanical shear, which resembled to the cross-linked corn starch.