• Journal of Applied Biological Chemistry
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• v.64 no.4
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• pp.413-419
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• 2021

In this study, we investigated the physical properties, color values of mixtures with starch from potato in preparing a cartridge for 3D printing using golden threadfin bream (Nemipterus virgatus) surimi as raw material. The results show that the hardness and gumminess of the surimi mixture added potato starch increased but cohesiveness decreased compared to the negative control. This means that the starch makes surimi stronger texture than the negative control. After 7 days of cold storage at 4 ℃, for unheated surimi, firmness is increased but adhesiveness is decreased. And among physical properties of surimi stored after heating, hardness and gumminess were decreased compared to before storage. Lastly, after storage for 7 days, the hardness and gumminess of fried surimi decreased compared to fried surimi before storage. As a result of sensory evaluation, texture, elasticity scent of surimi stored after heating were decreased but overall favorability was similar. Compared to the after storage, result of sensory evaluation of fried surimi, result of the before storage showed no significant differences. From these results, it is suggested that potato starch, which increases overall physical strength and have little effect on preference, can be used as an additive for golden threadfin bream surimi.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.819-825
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• 1995

Two sweet potato CV.(Ipomoea batatas) were examined, i.e. purple flesh sweet potato(PSP) and light yellow flesh sweet potato(LYSP) which varied in degree of sweetness. On a fresh weight basis, nitrogen free extract in cultivars ranged from $25.73{\sim}26.24%$ and PSP contained more crude fat than LYSP. Total amino acids of PSP and LYSP were 5676.57mg% and 4550.86mg%, respectively. Aspartic acid, serine, alanine and valine were the major components in sweet potatoes. Sulfur-containing amino acids are the first limiting amino acid in PSP. The major fatty acids in PSP and LYSP analyzed by GC were palmitic acid, linoleic acid. The content of the saturated fatty acid was less than that of the unsaturated fatty acid. Carbohydrate contents were $75.43{\sim}79.10%$ and neutral sugars contents were $67.22{\sim}64.85%$(dry wt). Two sweet potato CV. contained the most glucose of all neutral sugars. PSP contained 11.88% for uronic acid, 59.42% for starch. Free sugars of PSP(0.82%) was much less than that of LYSP(2.53%). The contents of thiamin, riboflavin and niacin were similar, and the ascorbic acid contents in PSP and LYSP were 63.4mg% and 48.7mg%(dry wt), respectively. Comparing the mineral content in PSP, K was the greatest element in concentration followed by mg, Ca, Na. The total dietary fiber(TDF) value was 13.43% in PSP, 9.79% in LYSP respectively. The ratio of soluble dietary fiber(SDF) content and insoluble dietary fiber(IDF) content to TDF content for PSP were 57.6%, 42.4%, respectively.

• Proceedings of the Korean Society of Plant Biotechnology Conference
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• 2003.04a
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• pp.145-145
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• 2003

• Korean Journal of Food Science and Technology
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• v.16 no.4
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• pp.398-402
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• 1984

These experiments were conducted to investigate the substrate specificity, the hydrolysis products on the various carbohydrates and the hydrolysis rate on the various raw starches of the two purified glucoamylase produced by Rhizopus oryzae. Both of the glucoamylases hydrolyzed amylose, amylopectin, glycogen, soluble starch, pullulan, maltose, maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose and maltooctaose, but did not act on ${\alpha}-cyclodextrin$, ${\beta}-cyclodextrin$, raffinose, sucrose and lactose. When the reaction mixture of glucoamylase and polysaccharides were incubated $37^{\circ}C$for 32 hours, glucoamylase I hydrolyzed amylopectin, soluble starch and amyloses completely, but hydrolyzing glycogen up to only about 88%. Glucoamylase II hydrolyzed the previous four polysaccharides up to about 100%. Both of the glucoamylases produced only glucose for various substrates and did not have any ${\alpha}-glucosyl$ transferase activity. Both of the glucoamylases hydrolyzed raw glutinous rice starch almost complety, wheras they acted on raw potato starch, raw green banana starch, raw arrow root starch, raw corn starch, raw yam starch and raw high amylose corn starch weakly. Glucoamylase II hydrolyzed raw starches at the higher rate than glucoamylase I.

• Journal of the Korean Ceramic Society
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• v.40 no.1
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• pp.5-10
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• 2003

Porous barium-strontium titanate ceramics were fabricated by adding corn- or potato-starch (are referred to as starch). The effect of sintering temperature on the microstructure and electrical properties of the porous ceramics was investigated. The room-temperature electrical resistivity of the barium-strontium titanate ceramics decreased with sintering temperature. The porosity and pore size were decreased and the grain size was increased with increasing the sintering temperature. The porosity and grain size of the barium-strontium titanate ceramics with corn-starch sintered at 1300 and 1450$^{\circ}C$ were 28.5, 22.6% and 3.2, 6.2 $\mu\textrm{m}$, respectively. The average pore sizes of the barium-strontium titanate ceramics with corn-starch sintered at 1300, 1400 and 1450$^{\circ}C$ were 0.5, 0.3 and 0.2 $\mu\textrm{m}$, respectively. The decrease in the room-temperature resistivity with increasing sintering temperature is attributed mainly due to the increase of grain size and the decrease of the electrical barrier height of grain boundaries as well as the partial decrease of porosity.

• Microbiology and Biotechnology Letters
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• v.16 no.6
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• pp.494-498
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• 1988

The optimum conditions for glucoamylase production, and ethanol productivity of the transformant TSD-14 were investigated as compared with the parental strains. The properties of TSD-14 were comparatively similar to the donor S. diastaticus IFO 1046 as regards the conditions of glucoamylase production and ethanol productivity. The soluble starch was the most effective carbon source for the glucoamylase production. While inorganic nitrogen sources did not prompt cell growth and enzyme production, the organic nitrogen sources generally enhanced both cell growth and glucoamylase production. The metal salts such as FeSO$_4$, MgSO$_4$, MnCl$_2$, and NiSO$_4$were favorable to the enzyme production. And the optium temperature and initial pH for glucoamylase production were 3$0^{\circ}C$ and 5. The transformant TSD-14 produced 8.3%(v/v) ethanol from 15% sucrose medium, 4.8%(v/v) ethanol from 15% soluble starch medium, and 7.5%(v/v) ethanol from 15% liquefied potato starch medium. The corresponding fermentation efficiency were 84% , 45% and 70%, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.6
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• pp.580-586
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• 2019

Fried-fish snacks containing surimi are a popular seafood product in Asia. To prepare fried-fish snacks, various ingredients are added to surimi. Among them, starch is important for producing snacks of desirable texture and taste. We investigated the physicochemical properties of fried-fish snacks containing arrowroot, potato, sweet potato, corn, and tapioca starches. The fried-fish snack with arrowroot starch showed the highest drying rate; after drying for 3 hours, the water content was unchanged. None of the starches affected the total volatile basic nitrogen values of the fried-fish snacks, which were approximately 1.5 mg/100 g, indicating freshness. The fried-fish snacks with corn and arrowroot starches had the highest brightness (L) values and the fried-fish snack with tapioca starch, the lowest L value. The hardness value of the fried-fish snack with tapioca starch was significantly higher than that of the other fried-fish snacks. In the sensory evaluation, the fried-fish snacks with arrowroot starch showed the best overall acceptance.

• Fisheries and Aquatic Sciences
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• v.12 no.3
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• pp.203-208
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• 2009

A factorial feeding trial of different levels of three carbohydrate sources (wheat flour, $\alpha$-potato starch, and sodium alginate) was conducted to determine proper sources and levels of dietary carbohydrate for juvenile sea cucumbers. Three replicate groups of juvenile sea cucumbers (770 mg average weight) were fed the experimental diets once a day for 10 weeks. After feeding trial, survival of sea cucumbers was not significantly different between diets. The body weight of sea cucumbers was significantly (P<0.01) affected by both source and level of dietary carbohydrate, tending to decrease as dietary carbohydrate level increased. Body weight of sea cucumbers fed a 25% wheat flour diet was the highest but was not significantly different from that of sea cucumbers fed diet containing 10% wheat flour with 15% sodium alginate (P>0.05). No significant differences were observed in contents of moisture, crude protein, crude lipid and ash of sea cucumbers among dietary treatments. These results suggest that sea cucumbers utilize wheat flour and sodium alginate more efficiently than they do $\alpha$-potato starch, and that a formulated diet containing 43-60% carbohydrate may be suitable for juvenile sea cucumber culture.

• Korean Journal of Human Ecology
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• v.6 no.2
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• pp.157-166
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• 1997

Studies were carried out to investigate formation of Mook and its physical properties as well as the effects of amylose and amylopectin on the texture of Mook which were made from cowpea, mung bean, acorn, buckwheat, kidney bean, potato, rice, corn and wheat starches. Texture parameters of 10% starch gels were significantly different depending on the kind of starches. However, there were no significant differences in those of gels of starches commonly used for the preparation of mook. It was appeared that gel indices of cowpea, mung bean, acorn and buckwheat starch gels were in the range of 2.11-2.37, elastic limits were more than 0.60, gel strength coefficients were in the range of 700-1400 and brittlnesses were 0.23-0.62. It was also appeared that gel index and elastic limit were affected by amylopectin and gel strength coefficient and brittleness, by amylose, and that these two fractions were not able to form gel like Mook unless they were combined with proper proportion. Effect of addition of amylose from cereal and potato starches to cowpea starch or cowpea amylopectin were different from that of cowpea amylose. When cereal starches were supplemented by cowpea starches, gel strength coefficients and brittlenesses of their gels were increased, but gel indices and elastic limits were not changed. However, potato starch gel was improved to be similar to Mook with increasing of gel strength coefficient and appearance of brittleness by addition of cowpea amylose.

• Korean Journal Plant Pathology
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• v.13 no.4
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• pp.232-238
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• 1997

Culture conditions affecting mycelial growth and sporulation of P. theae, SP2, SP3 and P. longiseta which causing leaf blight on oriental persimmon leaf blight have been investigated. The optimum temperature for the mycelial growth and sporulation on potato dextrose agar was $25{\sim}30^{\circ}C$ in all the fungi, but was inhibited and finally arrested at 10 and $30^{\circ}C$. The optimum pH for mycelial growth and sporulation were ranged at pH 4.5~5.0 and 5.0~6.0 in all the fungi. Lenonian agar, potato sucrose agar and oatmeal medium were good culture media for the mycelial growth and sporulation of all the fungi. The effective sources of nitrogen and carbon for the mycelial growth were tryptone, glycine, starch, dextrose, galactose and lactose. Glutamic acid, peptone and tryptone were good nitrogen sources for sporulation of the fungi. Sucrose, starch and galactose were also good carbon sources for sporulation. Generally, vitamins had no effect on mycelial growth and sporulation. The pH of the potato dextrose broth inoculated with SP2, SP3 and P. theae and P. longiseta was changed from 7.0 to 4.5~4.7 and 5.0~5.4 after incubating for 10 days, respectively. But, the initial pH of the medium adjusted to 5.0 was lowered to 4.5~4.7 after incubating for 10 days.