• 한국식품영양과학회지
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• 제24권4호
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• pp.594-600
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• 1995

To efficiently utilize not only fresh chestnut(FC) but also wormy chestnut(WC), four types of chestnut starches which were fresh chestnut starch(FCS), fresh chestnut crude starch(FCCS), wormy crude starch(WCS) and wormy chestnut crude starch(WCCS) were extracted. Amylose content of FCS(46.5%) and water binding capacity of FCCS(103.0%) were higher than those of othe three, respectively. Swelling powers of all sample starches increased rapidly from 6$0^{\circ}C$ to 8$0^{\circ}C$. Solubilities showed the same pattern as the swelling powers. In the textural properteis investigated with IUTM(instron universal testing machine), hardnesses and elasticties of chestnut starches were 50~58I.U. and 14~16I.U., respectively. The results of textural evaluations showed that it was possible to prepare chestnut mook with FCS, FCCS and WCS.

• Preventive Nutrition and Food Science
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• 제3권4호
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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.

• 펄프종이기술
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• 제41권2호
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• pp.20-25
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• 2009

Many researches are carried out for developing the technology to substitute the surface sizing, although this process improves physical properties and water resistance of paper. This is because surface sizing has fundamental limitation to increase drying energy consumption and to restrict speed of paper machine. However, practical and effective technologies were not developed yet. In this study, we investigated the possibility of the substitution of surface sizing using internal starches, such as cationic starch and oxidized starch. To identify effects of internal starches on physical and optical properties, papers were not only made by adding internal starches into pulp slurry but papers surface sized with oxidized starch were also prepared to compare physical and optical properties. Consequently, tensile strength and internal bond of paper containing internal starches were higher than those of surface sized paper by controlling the type and addition level of cationic starch.

• 한국식품과학회지
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• 제20권6호
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• pp.794-800
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• 1988

재래 찰벼 신선찰벼와 다수계 찰벼. 통일찰벼 및 찰보리(수원 227호), 찰수수, 차조, 율무등의 전분을 분리하여 노화 특성에 관하여 글루코아밀라아제에 의한 노화도 측정법, X-선 회절법, ${\beta}-amylolysis$등으로 비교 측정한 결과는 다음과 같다. 첫번째, 6종의 찰 전분을 $0{\sim}5^{\circ}C$에서 20일, 30일 저장했을 때와 냉동, 해동 반복을 20회, 30회 했을 때 노화 속도가 대단히 느리다. 두번째, 노화가 잘되는 순서는 찰수수 > 찰보리 > 차조 > 율무 > 통일찰벼 > 신선찰벼의 순이었으며 찰수수와 찰보리는 다른 전분에 비하여 노화가 잘 되었다. 세번째, 노화를 촉진하는 인자로서 냉동, 해동 30회 반복은 $0{\sim}5^{\circ}C$ 냉장 30일과 비슷한 경향을 보였다. 마지막으로, 우리나라에서 단 하나의 장려 품종인 찰보리(수원 227호)는 보리 한알속에 메 전분 입자가 약15% 혼입되어 있으며 앞으로 찰보리 육종에 참고로 하였으면 한다.

• 한국식품과학회지
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• 제25권4호
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• pp.355-359
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• 1993

명반이 멥쌀과 찹쌀전분의 이화학적 성질에 미치는 영향을 조사하였다. 멥쌀 및 찹쌀전분의 팽윤력은 두 전분 모두 대조구보다 명반 $0.05{\sim}1.0%(w/w)$ 첨가구에서 증가하였으며, 이 농도 이상에서는 완만하게 감소하는 경향을 나타내었다. 용해도는 멥쌀전분의 경우 명반 $0.05{\sim}1.0%(w/w)$ 첨가구에서는 온도증가에 따라 점차 증가한 반면, 찹쌀전분의 경우는 온도에 관계없이 감소하였으며, 이농도 이상에서는 두 전분 모두 거의 변화를 보이지 않았다. Blue value값은 명반농도가 증가할수록 멥쌀전분의 경우는 증가한 반면, 찹쌀전분에서는 감소하였다. Amylography에 의한 호화양상에 있어서는 명반 1.0%(w/w) 첨가가 멥쌀 및 찹쌀전분의 호화개시 온도와 breakdown값을 증가시켰고 setback값은 감소시켰다.

• 한국펄프종이공학회:학술대회논문집
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• 한국펄프종이공학회 1999년도 Pre-symposium of the 10th ISWPC Recent Advances in Paper Science and Technology
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• pp.386-389
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• 1999

Amphoteric polymers have brought to papermakers' attention gradually. In this paper, a series of amphoteric starches with different cationic and anionic degree of substitution (DS) are prepared. Better product has been selected and used under different condition. As retention and drainage aids, amphoteric starches were used in shorter fiber length, weak strength and poor drainage bleached AQ-Soda wheat straw pulp. In neutral and alkaline papermaking system, when amphoteric starches contain 0.024-0.026 anionic degree of substitution (DS), it is shown that the higher the cationic degree of substitution (DS) in amphoteric starches, the better the filler retention. The filler retention is improved 12.5%, 30.3%, and 35.1% and 32.5% respectively by adding 1% amphoteric starch LS-L2 -1 (0.034), LS-L2-2 (0.040), LS-L2-3 (0.047) and LS-L2-4 (0.052). But the strength of handsheets if affected a little. By adding 2% Al2 (SO4)3 and 1.5% LS-L2-3 at pH 7.5, filler retention can be improved from 38% to 80%, and breaking length of sheet only decreases 3.2%. As dry strengthening aids, amphoteric starches were used in eucalyptus APMP. Amphoteric starches are used in eucalyptus APMP. The amphoteric starch LS-L2-2 is better dry strength aid. Adding 1% LS-L2-2 can improve breaking length 24.5%, burst index 42.9%, tear index 38.8%, folding endurance and density of the handsheets.

• 한국식품과학회지
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• 제49권5호
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• pp.463-468
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• 2017

화선찰 백미로부터 분리한 찹쌀 녹말을 옥테닐 석시닐 무수물(OSA)로 변성처리 하여 유화제로 사용하기 위해 OSA 1, 2, 3%를 가하여(pH 8.5, 6시간) 변성녹말을 제조하고 이화학 및 호화특성과 유화 안정성을 조사하였다. OSA 1, 2와 3%로 제조한 변성 찹쌀녹말의 치환도는 각각 0.0062, 0.0182 및 0.0214이었다. FT-IR로 분석한 모든 OSA 변성 녹말은 모두 1724와 $1572cm^{-1}$에서 약한 피크를 보였으며 치환도가 클수록 $3300cm^{-1}$의 피크는 감소하였다. X-선 회절도에 의한 결정형은 생 녹말과 같은 A 형이었고 입자 크기는 유사하였다. OSA 변성녹말은 피크 점성이 농도에 따라 증가하였고 초기호화온도와 피크온도 및 엔탈피는 감소하였다. OSA 변성녹말의 크리밍 지수는 OSA농도가 증가함에 따라 감소하였다. 위 결과로부터 OSA변성 찹쌀녹말의 유화 안정성은 OSA 농도에 따라 증가함을 확인하였다.

• 한국식품과학회지
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• 제26권4호
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• pp.475-478
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• 1994

식품에 사용되는 화학적 변성전분류와 acetyl화 전분이 사용된 라면의 돼지 췌장 ${\alpha}-amylase$에 의한 in vitro 소화율($37^{\circ}C$에서 6시간)을 비교하였다. Native potato starch와 acetylated potato starch의 가수분해율은 각각 64.5%와 59.3%, native와 hydroxypropylated corn starch는 70.5%와 60.4%, 그리고 native와 hydroxypropylated high amylose corn starch는 65.2%와 57.3%로서 native한 것들이 유도체들보다 높았다. Waxy corn starch들의 소화율은 pregelatinized(74.3%)>native(72.1%)>acetylated(66.5%)>acetyl distarch adipate(56.4%)>hydroxypropyl distarch phosphate(50.7%)의 순으로 감소하였다. 국내에서 생산, 판매되고 있는 5개 회사의 봉지라면과 용기라면에 대한 실험에서는 실제 조리조건에서 소화율에 유의적 차이를 보이지 않았다. 결론적으로 화학적 변성전분의 소화율은 천연전분보다 낮지만 상용식품에서의 사용량이 매우 낮으므로 식품 섭취에 따른 전분질의 소화율에는 큰 영향을 미치지 않을 것으로 판단된다.

• Applied Biological Chemistry
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• 제35권2호
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• pp.92-98
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• 1992

묵의 원료로 사용되는 동부, 녹두, 도토리와 묵의 원료로 사용되지 않는 팥, 밀, 고구마로부터 전분을 분리하여 이화학적 특성과 분자구조적 특성을 비교하였다. 아밀로오스 함량은 두류인 동부, 녹두, 팥에서 높았고, 밀, 도토리, 고구마의 순으로 낮았다. 아밀로그램에 의한 호화양상은 동부와 녹두 전분이 유사하였고, 팥 전분의 냉각점도와 고구마 전분의 최고점도가 높았으며, 밀 전분은 전반적으로 점도가 낮았다. 아밀로오스의 분자량 분포는 묵 형성 전분이 팥이나 밀보다 $5{\times}10^5$ 이상 큰 분자량의 것들이 많았으며, 예외로 고구마는 아밀로오스의 분자크기는 크나 아밀로오스 함량이 작아 묵을 형성하기 어려운 것으로 생각된다. 아밀로펙틴의 평균사슬길이는 $23{\sim}27$포도당 단위로 시료간에 큰 차이를 보이지 않았으나 팥이 길었고 동부와 도토리가 짧았다. 아밀로펙틴의 $peak\;II(DP\;35{\sim}55)$에 대한 $peak\;III(DP\;10{\sim}20)$의 비율은 동부, 녹두, 도토리가 팥, 고구마, 밀 아밀로펙틴보다 컸다.

• 동아시아식생활학회지
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• 제26권5호
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• pp.457-465
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• 2016

Effects of soaking time on the physicochemical and structural characteristics of waxy rice flours and starches purified from flours using the alkaline steeping method were investigated. Korean cultivar Sinseonchal waxy rice was washed and soaked in tap water (1:2 w/w) and stored at room temperature for 15 days. On each day of soaking for 0, 1,2 3, 5, 10, and 15 days, pH of soaking water was measured and rice grains were dried, ground, and passed through 100 mesh sieve. The pH was reduced to 3.90 by day 5 and increased to 4.60 by day 15. The protein and ash contents, swelling powers and solubilities of flours and starches decreased with increasing soaking time. The water-binding capacities increased while trends were not similar to soaking time. The flour particle size distribution ranged from two to four peaks with increasing soaking times. Starch granule size decreased with increasing soaking time. The peak, trough, and final viscosities of flours and starches showed similar trends until 10 days and 15 days, respectively. The starches presented higher viscosities than the flours. The branch chain length distributions of amylopectin of starches showed an increaseed DP6~12 portion and decreased DP13~24 portion with increasing soaking time of waxy rice grains.