• 한국식품조리과학회지
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• 제6권1호
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• pp.13-19
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• 1990

Cowpea, mung bean, Kidney bean and red bean are simular properties. In order to elucidate the similarity among these four starches, some physicochemical properties of starches were compared. Water binding capacity of kidney bean and red bean (199%) starches are higher than mung bean and cowpea. The solubility, swlling power and optical transmittance of the four starches showed a similar pattern, but kidney bean and red bean starches had a lower swelling power than cowpea starches. Cowpea, mung bean, kidney bean and red bean starches had the blue value of 0.41, 0.47, 0.42 and 0.50, the alkali content of 8.4, 8.0, 4.13, 4.13, the amylose content of amylose of 30,000, 29,268, 52, 173 and 33, 611 and glucose unit per segment of amylopectin of 27.6, 26.8, 18.35 and 12.9 respectively. The results of X-ray diffraction studies showed A pattern for four starches.

• 한국식품과학회지
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• 제23권5호
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• pp.633-641
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• 1991

전분의 어떤 성질이 묵 형성을 영향을 주는가를 알기위해 도토리, 메밀, 녹두 전분(묵전분)과 옥수수, 쌀, 밀 전분(비묵전분)의 이화학적, 분자구조적 성질과 전분지방질의 함량을 조사하여 겔 강도와 비교하였다. 전분의 아밀로오스 함량은 녹두, 도토리, 메밀, 밀, 옥수수, 쌀 순이었으며 겔 강도 역시 같은 순서로 나타나 이들 사이에서 가장 좋은 상관관계를 보였다(r=0.95). 묵전분의 아밀로오스의 특성을 보면 비묵전분보다 분자크기가 켰고(${\overline}D.P._{n}=1,800{\sim}1,580\;vs\;670{\sim}1,120$), 평균 가지수가 많았으나(${\overline}N.C.=2.9{\sim}5.4\;vs\;1.7{\sim}2.5$), 평균 가지 길이는 작았다(${\overline}C.L.=290{\sim}390\;vs\;390{\sim}450$). 묵전분의 아필로펙틴의 ${\overline}C.L.$은 비묵전분보다 컸으며 ($22.2{\sim}22.6\;vs\;18.9{\sim}21.3$), 전분지방질의 함량은 비묵전분보다 더 작았다($0.12{\sim}0.49\;vs\;0.68{\sim}1.26%$), 이들 분획물의 성질과 지방질함량은 겔 강도와 좋은 상관관계($r=0.76{\sim}0.84$)를 보였다. 따라서, 묵전분의 겔 형성능력은 아밀로오스 함량과 전분의 여러 특성이 종합적으로 작용해 나타내는 것으로 보인다.

• 펄프종이기술
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• 제31권3호
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• pp.10-18
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• 1999

The influence of simple electrolyte or anionic trashes on cationic starch adsorption was examined using deinked pulp and bleached thermomechniical pulp. Adsorbed amounts of cationic starches increased slightly , then decreased abruptly as the concentration of simple electrolyte increased. This phenomenon was discussed based on the compression of electrical double layer and conformation change of starch molecules. Also, the effect of the type of simple electrolytes on starch adsorption was examined and discussed. Addition of sodium slilicate increased starch adsorption since it increased surface charge density of fibers. On the other hand, addition of kraft lignin decreased cationic demand of the pulp slurries and adsorbed amounts of cationic starches. Nonionic surfactant did not show any significant effect on the cationic demand of pulp slurries. When simple electrolytes were added to the stock , grater adsorption or cationic starches was obtained with starches of lower degree of substitution . On t도 other hand, amount of adsorbed starches decreased for lower DS starches when the concentration of anionic trashes increased.

• 펄프종이기술
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• 제31권2호
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• pp.42-49
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• 1999

Although many researches have been made on the adsorption of cationic starches onto chemical pulp fibers, only limited studies have been reported for deinked pulp(DIP) and thermomechanical pulpI(TMP). In this experiment, the adsorption behavior of the cationic starches onto DIP and TMP fibers investigated. Almost complete adsorption of cationic starches onto the pulp fibers were observed when the addition rate of starch was low. Adsorption ratio decreased abruptly when 3.5% and 4.0% of cationic starches were adsorbed onto deinked pulp and thermomechanical pulp, respectively. Adsorption of cationic starches increased as the degree of substitution decreased and as the pH of the pulp slurry increased. TMP fibers adsorbed more cationic starches than DIP because of its greater charge density, and this led to greater improvement in strength properties for the TMP sheets.

• 펄프종이기술
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• 제31권5호
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• pp.24-30
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• 1999

Crosslinked corn starches were prepared to increase their molecular weights and their performance as a component of Compozil system was evaluated and compared with that of potato starches. It was shown that greater improvements in retention and strength properties could be achieved when crosslinded cationic corn starches rather than conventional cationic potato starches were used especially at high conductivity because of their molecular rigidity.

• 한국식품영양과학회지
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• 제26권6호
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• pp.1086-1090
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• 1997

Morphological properties on lintnerized maize starches with different amylose content were investigated. With increasing the lintnerization periods and decreasing the amylose content, hydrolysis rate was increased. As amylose content of starch was increased, the degree of damage with acid treatment was decreased by SEM. With increasing hydrolysis, iodine affinity, apparent amylose content and ${\lambda}_{max}$ of lintnerized starches were decreased. Water binding capacities of lintnerized starches were higher than those of native starches.

• 펄프종이기술
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• 제32권3호
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• pp.18-24
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• 2000

To evaluate the efficiency of various cationic starches in improving retention drainage and strength properties of newsprints which are being made using extensive amount of domestic recycled wastepapers in a highly closed papermaking system diverse cationic starches have been prepared and tested. In the case of cationic starches with low charge density as the degree of substitution increas-es fines retention increased. Results also showed that the retention efficiency decreased sub-stantially for cationic starches with low DS when the conductivity of white water inceased. Tensile strength increased with the addition of cationic starches and then decreased. On the other hand internal bonding strength increased linearly with the addition of cationic starch. Oxidizing treatment of cationic starch was detrimental for retention and freeness improve-ment. Also crosslinking treatment of wet processed cationic starches made cationic starches less effective in retention and drainage.

• Applied Biological Chemistry
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• 제28권3호
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• pp.156-161
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• 1985

분질 고구마인 원기, 중간질 고구마인 신미, 점질 고구마인 천미의 전분을 추출하여 이화학직 특성과 산처리에 의한 변화를 비교하였다. 세 품종 고구마 전분의 팽화와 호화는 모두 두 단계로 일어났으며, 팽화력은 신미가 가장 높았고 다음 천미, 원기의 순이었다. 원기 품종 고구마의 amylose 함량은 다른 고구마보다 높았다. 산 가수분해는 세 전분 모두 두 단계로 진행되었으며, 원기 전분의 가수분해율은 신미 및 천미 보다 낮았다. 생전분 및 산처리 전분의 X-ray 회절도는 모두 Ca 형이었으며, 상대적 결정화도는 원기, 천미, 신미 순으로 낮았다.

• 한국식품과학회지
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• 제24권4호
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• pp.347-352
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• 1992

멥쌀전분인 동진벼와 찹쌀전분인 신선찰벼를 85% 메탄올로 탈지시켜 생전분과 탈지전분과의 이화학적 성질을 비교 검토하였다. 쌀전분의 입자모양은 다각형이고 X-ray 회절도로부터 얻은 결정형은 A형 이었으며 탈지 후 결정강도는 약간 감소하였다. 아밀로오스 함량은 탈지시키면 약간 증가하였으며 물결합능력은 감소하였다. 팽윤력과 용해도는 온도가 증가함에 따라 상승하였고 탈지 처리 후 각 온도에서 더 높은 팽윤력과 용해도를 보였다. 광투과도에 의한 호화개시 온도는 동진벼전분은 $60{\sim}65^{\circ}C$, 신선찰벼전분은 $55{\sim}60^{\circ}C$에서 급격히 증가하였고 아밀로그램에 의한 호화온도는 동진벼와 신선찰벼전분이 각각 $66^{\circ}C$, $64^{\circ}C$ 였는데 탈지시키면 호화온도는 감소하였고 동진벼전분의 경우 최고점도, breakdown이 탈지시 감소했으나 신선찰벼전분에서는 변화가 없었다.

• 한국식품위생안전성학회지
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• 제14권1호
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• pp.84-89
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• 1999

Octenylscuccinated corn starches prepared by reaction of corn starch with 1-octenylsuccinic anhydride(OSAn) and their degree of substitution (DS), reaction efficiency(RE), residual octenylsuccinic acid (OSA), and physicochemical properties were compared with those of the native corn starch. DS increased with increase of OSAn and RE was much nearly the same regardless of increased of OSAn. The content of residual of residual OSA was significantly lower than that of regulation of food additives. And as washing frequency of dispersion of the reactant was increased, the content of residual OSA of octenylsuccinated starch was decreased. Raid Visco-Analyzer initial pasting temperature and setback of octenylsuccinated starches decreased whereas peak viscosity and breakdown increased. When DS of octenylsuccinated starches increased, temperature of initial gelatinization of octenylscuccinated starches drastically decreased. The octenylsuccinated starches also formed clearer pastes. The solubility was much nearly the same regardless of increase of DS at 7$0^{\circ}C$ but the swelling power increased 1.2~1.7 times higher than that of native corn starch at 7$0^{\circ}C$. The water binding capacity of octenylsuccinated starches also decreased.