• Preventive Nutrition and Food Science
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• v.4 no.4
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• pp.215-220
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• 1999

The Physical properties of corn starch were investigated by scanning electron microscopy, X-ray diffractometry and differential scanning calorimetry during the formation of enzyme-resistant starch(RS). Samples were studied in their native states and after annealing at 50, 55, 60 and 65℃ in excess water(starch : water=1:3) for 48hr. Starch granules became smaller and more rounded after annealing than in their native state. Annealing did not change the X-ray profile of native corn starch. After autoclaving-cooling cycles, native starch lost most of its crystallinity but annealed ones showed some of their crystallinity left as diffuse or poor B-type, which didn't relate to increasing Rs yields. During formation of RS, however, both native and annealed starches changed their X-ray profile from A-type to poor B-type of retrograded amylose. Annealing caused an increase in gelatinization temperature and enthalpy, but a narrowing of gelatinization temperature range. Only starch annealed at 65℃, however, showed a decrease in enthalpy even though its gelatinization temperature increased, which appeared to be due to the partial gelatinization in the amorphous region during annealing. Peak height index(PHI), the ratio of ΔH to Ti-To, increased by annealing. PHI values, therefore, showed the possibility as an indicator to predict RS yield which cannot be differentiated by differential scanning calorimetry and X-ray diffraction data.

• Preventive Nutrition and Food Science
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• v.3 no.4
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• pp.303-308
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• 1998

Influence of amylose content on formation and characteristics of enzyme-resistant starch (RS) was investigated by scanning electron microscopy, X-ray diffractometry and differential scanning calorimetry. RS yield increased up to 36.1 % as the amylose content of corn starch increased. Starch granules of Amyulomaize V and Ⅶ were more rounded and smaller than those of regular corn ; some were elongated and had appendages. After autoclaving -cooling cycles, the granular structure disappeared and a continous spongy-like porous network was visible in regular corn starch ; the granular structure was stillevident in parts in Amylomaize V and Ⅶ starches. In all isolated RS residues , the porous structures were no longer visible and more compact formations predominated. While regular corn starch showed an A-type X-ray profile, Amylomaize V and Ⅶ starches exhibited a combination of B- and V-types. Regular corn starch lost most of its crystallinity during autoclaving , but the crystallinity was still left in Amylomaize starches as diffuse or poor B-types. All RS residues showed the presence of poor B-type regardless of amylose contents. Transition temperatures and enthalypy of native starches were a little higher in Amylomaize V and Ⅶ starches than those of regular corn starch . Regardless of amylose contents, all RS residues exhibited an endothermic transition over a similar temperature range (135 $^{\circ}C$~169$^{\circ}C$), with a mean peak temperature of ~154$^{\circ}C$, which is generally foud for retrograded amylose crystallities. Higher transition temperature, enthalypy, and RS yield of AMylomaize V and Ⅶ starches were related granular stability shown by the microscopic and crystallographic studies.

• Korean Journal of Microbiology
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• v.23 no.1
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• pp.25-33
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• 1985

The cell-free cellulolytic enzyme was separated into 3 different enzyme proteins by gel-filtration and ion-exchange chromatography. These fractions were named enzyme A, enzyme B and enzyme C. The mode of action of each of the separated enzymes on crystalline cellulose was examined using infrared spectroscopy and X-ray crystallography. It was concluded that enzyme B is of the $C_1-type$ and reduces the crystallinity of the subatrate by generation an unstable glucopyranose ring structure, whilst enzymes A and C are of the $C_x-type$ and hydrolyse the reaction product of enzyme B to constituent sugars. A reaction scheme for this cellulase system is proposed and discussed.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.19 no.8
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• pp.712-716
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• 2006

NiCr thin films prepared on $SiO_2/Si$ substrates at room temperature by magnetron co-sputtering technique and then annealed in a vacuum ambient $(3{\times}10^{-6}\;Torr)\;at\;400^{\circ}C$. The grain size and crystallinity of the films increased with film thickness. The resistivity of the films slightly decreases as the film thickness increases, Temperature coefficient resistance (TCR) exhibits positive values irrespective of film thickness and TCR in the range of 50 to 400 nm thickness shows suitable values for the application of 10 dB in ${\pi}-type$ attenuators.

• Korean journal of food and cookery science
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• v.32 no.4
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• pp.524-530
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• 2016

Purpose: The properties of starch and starch gel prepared from a newly inbred sweet potato, Daeyumi were compared to the properties of starch and starch gel prepared from Sinyulmi which is a well known mealy type sweet potato. Methods: The starch was isolated by using the alkaline steeping method. Physicochemical, pasting, and thermal properties, and crystallinity were measured. The texture properties of starch gel (10%, w/w) were examined. Results: The amylose contents of Daeyumi and Sinyulmi starches were 25.57% and 22.59%, respectively. The initial pasting temperature of Daeyumi starch was significantly higher than that of Sinyulmi starch (p<0.05), but other paste viscosities were not different. The peak and conclusion temperatures of Daeyumi starch were higher than those of Sinyulmi starch by differential scanning calorimetry. The shape of Daeyumi starch gel was more clear and rigid than the shape of Sinyulmi starch gel. The surface and the upper side of Daeyumi starch gel were smoother than the surface and the upper side of Sinyulmi starch gel. Hardness and gumminess were higher in Daeyumi starch gel than in Sinyulmi starch gel. The crystallinity types of Daeyumi and Sinyulmi starches were $C_b$ and A types, respectively, but starch gels showed an amorphous type. Conclusion: Therefore, it is suggested that Daeyumi starch would have better physicochemical properties and higher quality of starch gel than Sinyulmi starch.

• Korean Journal of Food Science and Technology
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• v.52 no.1
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• pp.31-39
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• 2020

The effects of heat-moisture treatment (HMT) on the functional properties of high amylose rice starches (HARSes) purified from Korean rice varieties (A-type Goami and Singil and B-type Dodamssal and Goami2) were investigated. HMT was accomplished with moisture contents of 18 and 27% and heated at 100℃ for 16 h. While the amylose content, swelling power and solubility decreased after HMT, the water binding capacity and resistant starch (RS) content increased with increasing moisture content after HMT. The X-ray diffraction patterns of all HARSes did not change after HMT, but a decrease in the intensity of peak at 2θ=5° was observed in B-type HMT HARSes. While the starch granules aggregated after HMT, their shape and size remained unchanged. B-type HARSes exhibited higher gelatinization temperatures and lower pasting viscosities than A-type HARSes following HMT. The results, thus, suggest that while the crystalline intensity of B-type Dodamssal and Goami2 rice starches did not change after HMT, the RS content, water binding capacity, and pasting temperatures of all HARSes increased with increasing moisture content after HMT.

• Korean journal of food and cookery science
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• v.14 no.3
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• pp.207-212
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• 1998

The changes in physicochemical properties of potato were investigated while steeping in water for 7 days at 30${\pm}$1$^{\circ}C$. The shape of raw starch granules was round or oval, the starch granule showed birefringence distinctly under polarized light and it was kept clearly even after steeping. X-ray diffraction pattern of the starch was B-type and there was no change in the pattern after steeping. However, crystallinity was increased up to the 4th day and then decreased. Amylose contents of raw starch and the starch steeped for 7 days were 19.3% and 13.1%, respectively. When the potato starch was gelatinized in 0.15 N sodium hydroxide solution, the viscosity was decreased until the 3rd day, but increased thereafter. Gel volume of the starch in KSCN solution was decreased during steeping.

• Bulletin of the Korean Chemical Society
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• v.11 no.3
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• pp.209-214
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• 1990

A series of compounds consisting of 4'-oxybenzylidene-4-n-butylaniline, a mesogen, and a p-substituted phenoxyterephthaloyl structure a non-mesogen, interconnected through a central hexamethylene spacer were synthesized and their thermal behavior and liquid crystallinity were studied. p-Substituents included in this study are H, Cl, CN, $NO_2,\;n-C_4H_9O$ and phenyl groups. The compounds having phenyl and $n-C_4H_9O$ substituents are enantiotropic and form smectic-A(SA) and nematic (N) phases. The compound with $NO_2$ substituent is monotropic and forms only a nematic phase on heating the solid, whereas it forms nematic as well as $S_A$ phases on cooling the isotropic liquid. The rest compounds were found to be non-liquid crystalline. This is in great contrast to the fact that the monomesogenic model compound 4'-n-hexyloxybenzylidine-4-n-butylaniline forms $S_B,\;S_C,\;S_A$ and N phases enantiotropically.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.16-20
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• 2009

To develop health functional foods using high amylose rice flours, the properties of flours prepared from domestic high amylose rice varieties, Goamy2 and Goamy, and imported rice from Thailand were investigated. After soaking the rice grains and drying, the dry-milled rice flours were passed through a 120-mesh sieve. The protein and total starch contents of the Goamy2 rice flour were lowest, but its crude lipid and ash contents were highest among the flours. In addition, apparent amylose content, water binding capacity, and total dietary fiber were highest in the Goamy2 flour (36.2, 255.0, and 9.2%, respectively). The Thai rice flour had the highest swelling power, whereas the Goamy2 flour had the lowest swelling power and solubility. By Rapid visco-analysis, the Thai flour showed the highest peak and total setback viscosities and lowest breakdown viscosity. The pasting pattern of the Goamy2 flour was different from that of the other flour, where low viscosity was maintained during heating and cooling. Goamy and Thai rice flours showed an A type crystallinity, but Goamy2 flour showed a B type crystallinity similar to high amylose maize starch. The Goamy2 flour presented a dull and yellowish color, and the lowest lightness (L) value and the highest yellowness (+b) value.

• Journal of the Korean institute of surface engineering
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• v.33 no.2
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• pp.77-86
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• 2000

In this study effects of La starting compounds and substrates on the densification of (P $b_{0.92}$L $a_{0.05}$)Ti $O_3$ thin films were investigated. After the heat treatment on platinized silicon at $650^{\circ}C$ for 30min thickness of PLT(i) thin films (from La-isopropoxide) shrank by 27%, while 33% reduction occurred for PLT (a) thin films (from La-acetate). These PLT(i) films showed less densified surface microstructure compared to the PLT (a) . Lower shrinkage of the films on platinized silicon than on bare silicon (41% and 40% for PLT (i) and PLT (a) respectively) is attributed to the earlier development of crystallinity in the film, which arrests film densification. In order to maximize sintering before crystallization, heat treatment at $400^{\circ}C$ for 3 hours followed by $650^{\circ}C$ for 30 min was attempted. This method increased the shrinkage of the PLT (i) and PLT (a) films two times and 1.5 times as much as that observed for the films heat treated at $650^{\circ}C$ for 30min, respectively. FTIR results indicated that first pyrolysis in the film is associated with the burning of acetate ligands. Condensation reaction between OHs was found to occur preferentially between $350^{\circ}C$ and $450^{\circ}C$, whereas majority of polycondensation between ROH-OH appears to occur until $300^{\circ}C$ and be completed below $450^{\circ}C$.EX>.