• Polymer(Korea)
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• v.24 no.2
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• pp.141-148
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• 2000

Polycaprolactone (PCL) was blended with corn starch to produce biodegradable compost films and the biodegradability and mechanical properties were investigated. As the compatibilizer for the immiscible PCL/starch blend, 2-hydroxyethylmethacrylate (HEMA)-PCL macromer was grafted onto starch by initially grafting HEMA to starch and then grafting of PCL onto HEMA via ring opening polymerization of $\varepsilon$-caprolactone. When biodegradability of the PCL grafted starch-g-DEMA copolymers was compared with that of starch by the modified Sturm test, graft copolymers degraded at much slower rates due to the presence of the non-degradable HEMA. With the addition of the graft copolymer up to 5 wt% to the blend, the elongation-at-break of the starch/PCL blend increased substantially, while the tensile strength and modulus did not change much. SEM observation of the blend containing 2 wt% copolymer clearly indicated that the interfacial adhesion between the starch and PCL was strengthened by the copolymer.

• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1022-1027
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• 2003

The effect of ${\beta}$-glucan, prepared from waxy barley, on the dynamic viscoelasticity of nonwaxy and waxy barley starch during gelatinization and gelation was studied. Although no significant effect was observed on waxy starch, there were drastic changes in the dynamic viscoelasticity of nonwaxy starch. The gelatinization onset temperature of nonwaxy starch shifted to a higher temperature and showed a drastic increase in storage modulus and loss modulus at the range of $80{\sim}90^{\circ}C$. During the gelation of nonwaxy starch, ${\beta}$-glucan increased the rate of gel formation and weakened the network of starch and amylose by prohibiting their association. Therefore, we proved that there was no specific interaction between amylose and ${\beta}$-glucan. The addition of ${\beta}$-glucan to waxy starch seemed to have no effect of waxy starch.

• Microbiology and Biotechnology Letters
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• v.19 no.3
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• pp.290-295
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• 1991

Direct conversion of raw starch without liquefaction to maltose using maltose-forming fungal a-amylase (Fungamyl) was carried out in an agitated bead enzyme reactor (bioattritor). The reaction rate in bioattritor was comparable with conventional method which utilized liquefied soluble starch. Moreover the extent of maltose formation increased substantially compared with conventional method; from 150 g / I of raw starch, around 95 g/l of maltose was formed and 72% of maltose content in sugar mixture was achieved. Especially, pH influenced greatly not only on total sugar formation from raw starch in bioattritor but also on maltose content in sugar mixture. The optimal pH for maltose formation from raw starch was shifted into the weak alkaline pH, the optimal pH of 8.0~9.0 in bioattritor contrast to pH of 5.0~5.5 for liquefied starch. The maltose formation and content were also affected by the amounts of Fungamyl added and raw starch concentration. Consumption of maltose-forming Fungamyl can be substantially reduced by supplementary addition of starch liquefying a-amylase (Termamyl).

• Journal of the Korean Society of Food Culture
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• v.20 no.5
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• pp.532-537
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• 2005

This study was carried out to clarify the effect of addition of green tea powder on Dasik quality. The green tea powder was added as the ratio of 0%, 2%, 4%, 6% and 8%, respectively. The physio-chemical analysis and sensory test on the Dasik were performed. The flour and starch Dasik added to green tea powder showed lower moisture content compared to the non-added treatment, but the ash content was higher in the added Dasik. At the color test, Dasik of green tea powder showed lower L, a, and b value than the non-added treatment, respectively. These values were greatly decreased as the amount of green tea powder was increased. Addition of green tea powder had a tendency to show high hardness, cohesiveness, springiness, and gumminess but brittleness was low in the non-added treatment. Therefore, addition of green tea powder made Dasik texture more dense, and this tendency of texture was distinct at the flour Dasik compared to the starch Dasik. At the sensory test, surface color and green tea flavor were strong as the adding amount of green tea was increased, but sweetness was weak. There were not significant differences in the overall preference among 0%, 2% and 4% treatments, but the preference was greatly decreased from the above 6%. In conclusion, 4% addition of green tea powder would be the useful method to enhance quality of Dasik, and the flour Dasik showed better result than the starch Dasik.

• Preventive Nutrition and Food Science
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• v.1 no.2
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• pp.190-195
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• 1996

Texture-modifying and freeze-thaw stabilizing effects of different wheat gluten and modified starches on surimi based-product were evaluated. The different incorporation manners of wheat gluten and modified wheat starch in surimi gel were also examined to evaluate their effects of textural properties on surimi gel. The addition of wheat gluten reduced the gel strength of surimi, but after freeze-thaw cycle it significantly improved freeze-thaw stability by reducing freexe-thaw expressible moisture and also by preventing rubbery texture development, Gluten-1 incorporated surimi gel showed higher functionality in forming cohesive gel determined by compressive and penetration force as wall as expressible moisture after freeze-thaw cycle. Surimi gel containing modified wheat starch showed better freeze-thaw stability that of modified potato starch. When a preblended mixture of wheat gluten and starch are incorporated into surimi gel, it made gel texture significantly softer as so in high sensory score. The compertition for moisture between gluten and starch is a main reason to show different way of textural modification.

• Journal of Plant Biotechnology
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• v.3 no.3
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• pp.151-157
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• 2001

In order to breed barley lines with reduced viscosity of wort, a fractured starch mutant of naked barley cultivar, Nubet, was obtained from the M2 seeds mutated by the diethyl sulfate treatment. Seeds of this fractured starch mutant were opaque and the endosperm consists of angular, irregular and fractured starch. The mutant was caused by single recessive mutation and assigned by the symbol fra. The gene was located on chromosome 4, distal in long arm by linkage recombinations using translocation homozygote lethal test set. The linkage value between the fractured starch mutant and 72-4a, 72-4d were 26.0$\pm$4.9, 34.2$\pm$3.1 percent respectively. In addition to the reduced seed size, fewer kernels per spike and higher tillering ability, lower $\beta$-glucan viscosity and higher lysine content of the grain were associated with this mutant. $\beta$-glucan viscosity of the Nubet grains increased from 3 weeks after anthesis to matury and most of the viscose substances appeared to be stored in the middle of the endosperm tissue. Since the mutant grains showed better milling property as compared to Nubet, it can be used as breeding resources to develope new barley cultivars for maltins and milling purpose.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.38 no.2 s.115
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• pp.43-51
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• 2006

Starch is widely used as an adhesive material in the paper and corrugated board industry. The adhesion problem of corrugated board is categorized by two main parts called zipper board and white glue line. The object of this research is to investigate the factors affecting the adhesion problem by the gelatinization of various starch solutions and dynamic penetration properties measurements of various commercial base paper and handsheets. Flow property of starch solution is affected by sodium hydroxide addition and reaction level. Absorption property of commercial base papers and handsheets is affected by sizing and stock composition. Optimum bonding between top/bottom liners and corrugated medium is accomplished by acceptable flow viscosity of mixed starch solution and proper adsorption characteristic of base paper.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.38 no.2 s.115
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• pp.1-8
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• 2006

In this study a process simulation method was used to analyze the accumulation phenomena of anionic starch in the process white water as the closure level of a fine paper making process is increased. A pilot paper machine was used as a model process. Dynamic simulations of the influence of white water usage ratio and uncoated broke addition ratio on the variation of process variable was monitored as a function of time. Results from the dynamic simulations showed that the volume of reservoirs affected the dynamic behavior of the process. The dynamic behavior of flow rate and dissolved starch concentration in process units were different from each other. The speed of the change of dissolved starch concentration in process units was depend on the starting point of the change of dissolved starch concentration, the length of circulation loop, and the volume of reservoirs.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.46 no.5
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• pp.360-366
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• 2001

Flour physicochemical properties of six Korean waxy wheat lines and their parental plants, including Kanto 107 and BaiHuo, which have partially null in GBSS (granule bound starch synthase), were evaluated in this study. The very low amylose content (3.20%) of Korean waxy wheat lines, which had been influenced by the null in all three GBSS isoforms encoded by three Wx loci, could result in the higher starch swelling power (25.15%), lower starch and flour pasting temperature (61.37$^{\circ}C$; 65.85$^{\circ}C$), and higher starch pasting peak viscosity and breakdown (246.60 RVU; 161.50 RVU) than those of their parental plants. In addition to high swelling and pasting properties, Korean waxy wheat lines had the higher protein content (12.80%), alkaline water retention capacity (97.39%), SDS sedimentation volume (80.33 $m\ell$) and damaged starch content (4.35 %) than those of their parental plants.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.45 no.4
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• pp.21-26
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• 2013

The effect of esterified starch as surface sizing agent for inkjet printing paper has been evaluated and compared with oxidized starch. Also the influence of various additives including cationic poly-DADMAC, stearic acrylic copolymer, calcium chloride, and GCC was examined. Results showed that starch ester gave higher ink density than oxidized starch. Addition of poly-DADMAC improved water fastness. In general, low molecular weight poly-DADMAC performed better than high molecular weight one, and it was attributed to the fact that it gave more uniform film forming characteristics in surface sizing. Use of styrene acrylic acid copolymer increased hydrophobicity of the paper surface, but it did not increase the ink density. Use of GCC and calcium chloride had only marginal effect on printing quality.