• KOREAN JOURNAL OF CROP SCIENCE
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• v.8 no.1
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• pp.83-89
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• 1970

Investigation was made to know the effects of the time of transplanting and harvesting, fertilizer, soil texture and period of storage on tuber yield and starch content of sweet potato. Variety used was Shin-mi, one or the leading varieties in Korea. Late transplanting, early harvesting, and balanced application of nitrogen, phosphorous and potassium, and loam and coarse sandy loam were more effective in increasing starch content than early planting, late harvesting, and more application of potassium and none application of phosphorous, and light clay respectively. Long storage period resulted in reducing starch content.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.6
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• pp.652-655
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• 2001

In order to establish quality indices of commercial fish paste products, the contents of starch in fried fish meat pastes, crab meat analogs and steamed kamaboko were investigated, and significant correlation between starch and texture was also evaluated. from the results, the starch contents in fried fish meat pastes, crab meat analogs and steamed kamaboko were $16.5\sim20.6\%,\;12.4\sim17.3\%\;and\;8.1\sim8.7\%$, respectively. Two texture profiles such as hardness and elasticity had significantly correlation (p<0.01) with starch contents. Namely, the hardness had significantly positive correlation in fried fish meat pastes (r=0.78) and in crab meat analogs (r=0.71), respectively. Elasticity also had significantly negative correlation in fried fish meat pastes (r=-0.99).

• Korean journal of food and cookery science
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• v.17 no.1
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• pp.23-28
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• 2001

본 연구는 유색미 가루와 전분의 이화학적 특성 및 호화특성을 알아보기 위하여 수행되었다. 유색미 가루와 전분의 일반성분, 가루의 식이섬유 함량 및 보수력을 분석하였다. 주사전자현미경을 이용하여 가루와 전분의 형태를 관찰하였다. 유색미 전분의 청가 및 아밀로오스 함량을 측정하였고, 가루와 전분의 물결합 능력, 팽윤력과 용해도를 조사하였으며, RVA에 의하여 호화특성을 조사하였다. 유색미 가루의 일반성분은 수분 13.5%, 조단백질 9.1%, 조지방 2.2%, 회분 1.4%, 조섬유 1.3%이었고, 전분의 경우는 수분 13.6%, 조단백질 0.45%, 조지방 0.11%. 회분 0.12%이었다. 백미나 현미에 비하여 단백질의 함량이 매우 높았으며. 조지방과 회분, 조섬유의 함량은 백미에 비하여는 휠씬 높았고, 현미와는 비숫한 수준이었다. 유색미의 식이섬유 함량은 불용성 식이섬유가 3.3% 수용성 식이섬유 2.4%로 총 7.7%였다. 분리된 불용성 식이섬유의 보수력은 약 7.12(g $H_2O$/g NDF)로 매우 물자의 친화력이 큰 편이었다. 주사전자현미경에 의한 관찰결과 가루의 경우는 전분 주위에 단백질 등의 다른 성분들이 있는 것을 볼 수 있었으며, 전분은 다른 쌀 전분과 마찬가지로 불규칙한 다각형의 형태였으며, 크기는 대부분 2-5$\mu\textrm{m}$의 범위로 비교적 균일하였다. 유색미 전분의 청가는 전분이 0.11, 아밀로오스가 0.82. 아밀로펙틴이 0.07이었으며, 아밀로오스 함량은 16.8%이었다. 물결합 능력은 가루가 248%, 전분이 146%이었다. 팽화력과 용해도는 가루와 전분 모두 7$0^{\circ}C$ 이후 증가하였으며 전분이 가루보다 더 급격히 증가하였다. RVA에 의한 호화양상에서 가루와 전분의 호화온도는 각각 85.7$^{\circ}C$와 66.2$^{\circ}C$로 나타났다. 최고점도는 가루가 127.7 RVU, 전분이 243.3 RVU로 차이가 컸으나. setback 후의 점도는 176 RVU과 187.7 RVU로 큰 차이가 없었다. 호화액의 consistency는 가루와 전분이 각각 92와 94로 비슷하였다.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.1
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• pp.55-62
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• 1994

The germplasms of naked barley evaluated for starch content were 137 crossing blacks and progeny lines obtained from the breeding program of the Wheat and Barley Research Institute, 540 Tabdong Kwonsungu Suwon, in the 1988/1989 season. Starch content was distributed between 49.15 and 62.50% with a mean of 57.20%. It was high in the bred lines and the Uz type lines than the imported, uz type or lax type ones. The range observed for seed coat weight was 1.12-3.02mg and the mean seed coat weight was 1.88mg. The seed coat weight ratio to kernel weight was measured between 4.0 and 8.7% with a mean of 6.5%. The varieties differ greatly in the characteristics depending on the plant type and origin of germplasms. The variation observed with protein content ranged from 9.60 to. 15.90% while the average was 12.86%. Starch content was negative relationships with kernel weight, seed coat weight, seed coat weight ratio., kernel width, kernel thickness and protein content, and starch content was higher in smaller kernels within a variety. The weight and weight ratio. of seed coat were positively correlated with the width, thick-ness of kernels, whilst they were negatively correlated with starch content. The heritability of starch content was 30.0%.

• Bulletin of Food Technology
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• v.26 no.2
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• pp.125-131
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• 2013

즉석 쌀국수는 쌀 함량을 10~30% 첨가하는 수준으로 출발하여 최근에는 쌀 함량 100% 생면 및 인디카 품종을 활용한 베트남 쌀국수 타입으로 점차 쌀 함량이 높아지고 있으나, 쌀 고유의 특성으로 면의 가공적성이 어려우며, 조리 시 전분 용출량이 많은 단점이 있다. 따라서 현재 국내 시판 쌀국수 5종을 구입하여 쌀 함량별로 분류하여 품질특성과 관능특성을 비교하여 즉석 쌀국수의 품질특성을 알아봄으로써 즉석 쌀국수 개발 연구에 기초 자료를 제공하고자 하였다. 품질특성 결과 감자전분, 찰옥수수전분을 첨가한 제품의 경우 수분흡수지수가 높게 나타났으며, 조직감 측정결과 밀가루가 첨가된 처리구가 밀가루 무첨가 처리구에 비해 높은 값을 나타내어 전분 및 밀가루 첨가에 따라 경도, 응집성 및 검성이 증가하였으며, 관능특성 결과 국내쌀을 사용한 처리구가 수입쌀을 사용한 처리구보다 높게 나타내어 국내쌀로 만든 쌀국수를 더 선호하는 경향이 있는 것으로 나타났다. 따라서 향후 쌀국수 제품 개발 적용 시 쌀가루 용도별 제분기술의 발달 및 감자전분, 찰옥수수전분, 타피오카전분 등의 전분류를 첨가하여 쌀국수 개발기술을 확보하면 품질이 우수하고 다양한 형태의 즉석 쌀국수 제품개발이 기대된다.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.6
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• pp.591-596
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• 2000

The effect of starches such as potato, corn and wheat starch on the rheological properties of ocean jumbo squid kamaboko was investigated. Changes in the water holding capacity and color values of those kamaboko gels was also studied using the maximum gel strength endowing starch, Wheat starch could ive the better water holding capacity and breaking stress than potato or corn starch within $10{\%}$ additional level but corn starch resulted the highest those value at $20{\%}$ added. Wheat starch had higher level of breaking strain and jelly strength at $10{\%}$ then in descending order were corn starch, potato starch. But those starches were decreased after $15{\%}$ level. Texture map showed the simple rheological properties of each starches heat gel with jumbo squid kamaboko, Corn starch map showed more tough and brittle than the other. Potato starch map showed more elastic gel than corn starch. Wheat starch map could make elastic-mushy gel. There was no significant color differences of each starches but the whiteness of each starch showed increase when the starch rate was increased.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.45 no.3
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• pp.176-180
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• 2000

The higher sugar and lower starch in super sweet corn may be due to modified endosperm genes sh, bt series, but its seeds have major limiting factors causing low germination and low seedling vigor, This study was conducted to determine what measurable kernel characteristics during the grain tiling period might be more useful as a guide to optimize harvest date for good seed quality in hybrid super sweet corn production. Artificial crossing in super sweet corn hybrid (Chodangok 1) was made on the same day, and ears were harvested from 18 days to 53 days after pollination at weekly intervals. Kernel weight, moisture content, hardness, endosperm rate, seedling height and storage nutrients such as sugars, protein, starch, and germination rate were measured for the kernels at each harvest. Super sweet corn hybrid, Chodangok 1 presented satisfactory germination rate above 70% when harvested on 39 to 46 days after pollination. Its storage nutrients at that time were 23.7-24.2% in starch content 5.5-5.9% in total sugars, 38.9-46.6% in kernel moisture, and 62.7-64.2% in endosperm rate. Germination rate was extremely high when harvested on 39 days after pollination. The black layer of Chodangok 1 could not be used as an indicator for seed harvest. These results suggested that optimum harvest date seems to be 39 days, and kernel moisture and starch content could be used as indications of kernel maturity in deciding when to harvest fer good seed quality in super sweet corn.

• Applied Biological Chemistry
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• v.40 no.5
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• pp.395-399
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• 1997

Lintnerization properties and yield of enzyme-resistant starch in maize starches with different amylose content were investigated. Hydrolytic patterns of starches showed two distinct stages. With decreasing the amylose content, hydrolysis extents of starch increased. X-ray diffraction patterns of Amloca, PFP and commercial maize starch were the A crystalline type, and those of Amaizo 5 and Amylomaize VII were the B crystalline type. As acid hydrolysis time increased, the relative crystallinity of starches increased. After heating-cooling treatment was repeated up to 4 times, the yield of RS increased with increasing the amylose content. The yields of RS in lintnerzed maize starches decreased with acid treatment.

• Polymer(Korea)
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• v.34 no.1
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• pp.58-62
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• 2010

The acrylic monomers were graft-polymerized to starch as matrix polymer by emulsion polymerization. Viscosity and particle size of the emulsion were increased with starch contents due to interaction with water and particle swelling toward the water phase by hydroxy group of starch. Chemical stability of the emulsion was also increased with enhancement of starch, but water and alkali resistance were reduced with increasing starch contents because of the increasement of hyrophilicity. Opacity of the starch-acrylic emulsion compound containing calcium carbonate was decreased with contents of starch by its intrinsic color. The film of starch-acrylic polymer showed more clear appearance with increasing starch contents owing to enhancement of amorphous state.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1193-1199
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• 2003

As a result of resistant starch yield depending on heating temperature, moisture content, storage temperature and heating-cooling cycle with RSM (response surface methodology), high amylose corn starch (46%) was appeared higher than normal corn starch in the yield (22%). At the high amylose corn starch, optimum conditions for resistant starch formation were 6 times of heating-cooling cycle, 108$^{\circ}C$ heating temperature and 67% moisture content at the 2$0^{\circ}C$ storage temperature, which resulted in 25% yield with these experiment conditions. Affecting factor for the resistant starch formation was arranged according to heating -cooling cycle, moisture content, heating temperature and storage temperature. Raw corn starch granule was destructive and appeared a porous reticular structure by the resistant starch formation. Color became dark and increased yellowness by caramelization during heating processing. Heating-cooling processing was the result of decreased hardness, cohesiveness, springiness and gumminess.