• Korean Journal of Food Science and Technology
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• v.36 no.4
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• pp.568-573
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• 2004

Effects of dry heating and pH on pasting, thermal, and textural properties of corn starch containing soy protein isolate (SPI) were investigated. Samples were prepared by drying corn starch dispersions containing 3% SPI at $40^{\circ}C$ (unheated sample) or additionally heating dried mixtures at $130^{\circ}C$ (heated sample). Pasting properties of starch samples and textural properties of starch gels were measured using Rapid Visco-Analyzer (RVA) and Texture Analyzer (TA), respectively. Effects of SPI addition and dry heating on retrogradation and microstructure of gel samples were investigated using DSC and SEM, respectively. Pasting viscosity of dry-heated samples was significantly higher than that of unheated samples, and at pH 8 compared to pH 6. Dry-heat treatment decreased fracture stress and strain of starch gels containing SPI. No significant effects of dry-heat treatment and pH were observed on retrogradation of starch gels. Addition of SPI retarded starch retrogradation and modified starch gel properties with increased nutritional value. Dry-heat treatment with SPI could be possible method for starch modification.

• Nuclear Engineering and Technology
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• v.54 no.9
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• pp.3459-3469
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• 2022

Matrix composites of n-WO₃/n-Bi₂O₃/PVA with different loadings of n-WO₃/n-Bi₂O₃ mixtures (0-15 wt%) and starch (0 and 3 wt%) were fabricated by using melt-mixing method. The X-ray attenuation capability were evaluated based on mass attenuation coefficient (μ/⍴) using a general diagnostic X-ray machine at 40-100 kVp. The effect of starch addition on the dispersion of the fillers in the PVA matrix were observed by using FESEM through morphological analysis. The fabricated samples have shrunken and caused their thickness to be decreased (0.35 mm-0.55 mm) after the drying process even though fixed thickness (2.0 mm) was set initially. The density and HVL values of the samples with 3 wt% starch was seen lower than samples without starch (0 wt%), however the former have provided improvement in filler dispersion and better X-ray attenuation capability compared to the latter. As conclusion, the matrix composite of n-WO₃/n-Bi₂O₃/PVA with 15 wt% of n-Bi₂O₃, 8 wt% of n-WO₃ and 3 wt% starch can be selected as the best promising candidate for X-ray shielding materials.

• Applied Biological Chemistry
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• v.28 no.1
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• pp.1-7
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• 1985

Exo-maltotetraohydrolase produced by Pseudomonas stutzeri IAM 12097 was characterized with respect to substrate specificity, the reaction products and hydolysis rate on various carbohydrates. Maltopentaose, maltoheptaose, soluble starch, amylose, amylopectin, oyster glycogen and gelatinized starch of corn, potato, glutinous rice, green banana and arrow root were hydolyzed by this enzyme, but ${\alpha},{\beta},{\gamma}-cyclodextin$, sucrose, raffinose, lactose, pullulan, maltose, maltotriose and maltotetraose were not hydrolyzed. Among oligosaccharides, maltohexaose was favorably hydrolyzed by this enzyme and the main reaction product of oligosaccharides and polysaccharides was maltotetraose. Addition of pullulanase to this enzyme increased the hydolysis rate on gelatinized starches. tut it did not on raw starches. Among various starches, corn starch was favorably hydrolyzed by this enzyme, whereas it acted on potato starch, arrow root starch and high amylose corn starch weakly.

• Korean journal of food and cookery science
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• v.32 no.4
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• pp.426-432
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• 2016

Purpose: The consumption of noodles has increased domestically. However, noodles with high carbohydrate content can cause an increase in blood glucose compared with other foods. Therefore, in this study, Naengmyeon with high resistant starch was prepared for decreasing blood glucose by the addition of 0.5% citric acid (CN), 1% guar gum (GN) or 0.5% citric acid and 1% guar gum (CGN), and then it was incubated in a refrigerator for 3 days, and stored in a freezer for 1 month. Methods: The quality characteristics of these Naengmyeon noodles was evaluated based on total starch, resistant starch, water absorption, cooking loss, turbidity, in vitro starch hydrolysis, and in vivo glucose response. Results: There was no significant difference in the total starch, cooking loss, and turbidity. The resistant starch of GN (1.70%) and CGN (1.84%) was significantly increased when compared with that in Naengmyeon with no additives (N) and CN. In terms of water absorption, CN (86.01%) was the lowest in samples, followed by GN (92.17%), N (94.20%), and CGN (99.16%). CGN with high resistant starch was the lowest in in vitro starch hydrolysis in samples. However, it had no effect on the in vivo glucose response. In vitro starch hydrolysis exhibited a significant positive correlation (r=0.533; p<0.01) with in vivo glucose response. Conclusion: Therefore, future studies are needed to establish the standard for resistant starch contents in processed carbohydrate foods for delaying the increase in blood glucose. If this standard is established, it might help to develop processed foods for diabetic patients.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.34 no.4
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• pp.7-15
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• 2002

It is of critical importance to understand the characteristics of papermaking additives and their reaction mechanisms to fully utilize the benefits they provide. Among the papermaking additives, retention aids play critical roles in improving productivity, product quality and process economy. Diverse research efforts to understand the reaction mechanisms between cationic polymers and anionic microparticles have been made since microparticle retention systems were introduced into the market. And it is most commonly accepted that flocs formed by the addition of cationic polymers are dispersed by shear force and the broken flocs are reflocculated instantly with the addition of microparticles. There are still many unanswered questions, however, on the reaction phenomena between cationic polymers and anionic microparticles. In this study, several cationic polymers including waxy maize starch, com starch and guar gum were used to investigate their retention efficiency when they were used along with anionic colloidal silica.

• Fibers and Polymers
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• v.6 no.2
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• pp.174-179
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• 2005

The present paper studies the effect of chitosan, cationic starch and polyvinyl alcohol (PVA) as sizing agents to enhance surface properties of kenaf paper. The polymers were incorporated into the sheets by spray application. The results clearly showed that the addition of chitosan to a sheet formed from beaten fibers had excellent improvement in surface properties, compared to the effect of other additives. Sizing quality of cationic starch fairly matched with the sizing quality of chitosan, however, it was able to reduce the water absorption potential of paper more than chitosan at a same concentration. In most other properties, particularly the most important property for printing papers, surface smoothness, chitosan-sized papers are superior to the paper sized with cationic starch or PVA.

• Korean journal of food and cookery science
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• v.8 no.1
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• pp.21-25
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• 1992

This study was undertaken for the purpose of investigating the texture of mungbean starch gel. By the sensory evaluation result of 8% mungbean starch gel, ‘shine’ tended to increase as the addition level of oil increased, but clarity tended to be decreased. In elasticity, hardness, cohesiveness and overall quality, 2% oil gel was more preferable then those of other levels. The result of 10% mungbean starch gel was similar to that of 8% mungbean starch gel. In 8% and 10% mungbean starch gel, ‘shine’ characteristic in sensory evaluation showed the positive correlation with L, a, and b values in mechanical test. However clarity in sensory evaluation showed the negative correlation with L, a, and b values in mechanical test.

• Food Science and Biotechnology
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• v.16 no.4
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• pp.646-649
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• 2007

The effect of the addition of 2 kinds of chemically modified starches (the anti-caking agents; tapioca starch and com starch) on caking of ramen soup was observed using a low-resolution proton-pulsed nuclear magnetic resonance (NMR) technique. After storing ramen soup samples with diverse compositions of modified starch at 20-40% relative humidity for 4 weeks, changes in the spin-spin relaxation time constant ($T_2$) were measured as a function of temperature. $T_2-Temperature$ curves for ramen soup containing modified starches showed that the caking initiation temperature (glass transition temperature) was increased by $5^{\circ}C$ following the addition of only 0.5% modified cornstarch. The results indicate that the modified com starch used in this study would be an effective anti-caking agent for ramen soup, thus prolonging the shelf life of the product.

• YAKHAK HOEJI
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• v.31 no.3
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• pp.189-196
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• 1987

This study was carried out to investigate the effect of surfactant on the dissolution of relatively hydrophilic drugs, such as sulfanilamide (SF) and sulfacetamide (SFA) granules prepared by wet granulation. The additive incorporated in the granules is starch or microcrystalline cellulose(MCC) as an excipient, PVP as a binder, and polysorbate 80 (P-80) as a surfactant. The dissolution characteristics of SF and SFA granules in distilled water were as follows: The values of T$_{75%}$ were 4.60 and 2.50min, respectively for SF and SFA granules. Incorporation of 0.1% P-80 in SF granule ratarded the dissolution of SF as compared with control, but addition of 0.1% P-80 to SFA granule improved the dissolution of SFA in comparison with control. In SF and SFA granules formulated with either starch or PVP, the release of the drug was increased as compared with control. In SF granule, the dissolution of the drug was further reduced by the inclusion of P-80 in the granule containing starch or PVP. Incorporation of P-80 in SFA granule with starch or PVP affected little on the dissolution of the drug. Addition of a nonswelling excipient, MCC decreased the dissolution rate of SF and SFA granules. as compared with each control. The presence of P-80 in these granules made the dissolution rate slower in comparison with the granules containing only MCC.

• Microbiology and Biotechnology Letters
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• v.14 no.5
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• pp.407-413
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• 1986

In an agitated bead reaction system, the enzymatic saccharification of uncooked starch was substantially enhanced. The enhancement mechanism was investigated front the view of the structural aspect of starch. The mechanical impact caused by the movement of the attrition-milling media resulted neither the destruction of microcrystalline structure nor the fragmentation of starch granule. instead, the most distinct phenomenon was the swelling of starch granule up to about 2.5 times, and the swelling mechanism was not similar with that caused by cooking. However, in the case of the enzyme addition in the attrition coupled reaction system, the swollen starch was easily fragmented into the large number of small particles by the synergistic action of the enzyme and milling-media. The exposed surface area of the fragmented particles plays the major role in enhancing the saccharification. The saccharification rate was quite different depending on the source of starch, the reason was discussed in terms of the granular structure of uncooked starches.