• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.787-793
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• 1998

Physicochemical properties of starch of three cultivars of Korean kidney Bean Starches, Pink (PKB), Red (RKB) and White (WKB) were studied. Starch granule was oval/round and smooth in all samples. The amylograms showed a continuous increase of viscosity without peak during heating. The water-binding capacities of starches of PKB, RKB and WKB were 102.1%, 94.7% and 106.9%, respectively. The swelling powers were rapidly incresed in all samples. The amylose content, blue value and relative viscosity of kidney bean starches were $31.1{\sim}32.8%,{\;}0.64{\sim}0.66$ and $2.27{\sim}2.61{\;}mlg^{-1}$, respectively. The transmittance of starch suspension was linearly increased as the temperature raised from $65^{\circ}C{\;}to{\;}85^{\circ}C$. The gelatinization temperature ranges determined by differential scanning calorimetry (DSC) were $71.1{\sim}86.9^{\circ}C for PKB, $71.1{\sim}86.0^{\circ}C$ for RKB and $60.8{\sim}77.9^{\circ}C$ for WKB.

• Journal of Soil and Groundwater Environment
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• v.9 no.4
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• pp.42-51
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• 2004

Peat humin(p-Humin), humic acid(p-HA) and fulvic acid(p-FA) were isolated from Canadian Sphagnum peat moss by dissolution in 0.1M NaOH followed by acid precipitation. After purification cycles, they are characterized for their elemental compositions and, acid/base properties. Functionalities and carbon structures of the humic fractions were also characterized using FT-IR and solid state $^{13}C$-NMR spectroscopy. Those results are compared with one another and with soil humic substances from literatures. Main purpose of this study was to present a chemical and spectroscopic characterization data of humic substance from peat moss needed to evaluate its environmental applicability. The relative proportions of the p-Humin, p-HA and p-FA in the peat moss was $76\%,\;18\%,\;and\;3\%$, respectively, based on the total organic matter content ($957{\pm}32\;g/kg$). Elemental composition of p-Humin were found to be $C_{1.00}H_{1.52}O_{0.79}N_{0.01}$ and had higher H/C and (N+O)/C ratio compared to those of p-HA($C_{1.00}H_{1.09}O_{0.51}N_{0.02}$) and p-FA($C_{1.00}H_{1.08}O_{0.65}N_{0.01}$). Based on the analysis of pH titration data, there are two different types of acidic functional groups in the peat moss and its humic fractions and their proton exchange capacities(PEC, meq/g) were in the order p-FA(4.91) >p-HA(4.09) >p-Humin(2.38). IR spectroscopic results showed that the functionalities of the peat moss humic molecules are similar to those of soil humic substances, and carboxylic acid(-COOH) is main function group providing metal binding sites for Cd(II) sorption. Spectral features obtained from $^{13}C$-NMR indicated that peat moss humic molecules have rather lower degree of humification, and that important structural differences exist between p-Humin and soluble humic fractions(p-HA and p-FA).

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.252-257
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• 2000

The physicochemical and pasting properties of amaranth starches isolated from five cultivars, Andy, Suvarna, Nu World, K266-1, K432, grown in Korea, were investigated. The shapes of starch granules were all polygonal and size was in the range $1.14{\sim}1.48\;{\mu}m$ for all five cultivars. X-ray diffractograms were shown typical A type diffraction patterns for all amaranth starches. The protein and crude lipid contents of starches were $0.13{\sim}0.23%$ and $0.01{\sim}0.05%$, respectively. The apparent amylose contents ranged from $2.79{\sim}4.35%$ and the water binding capacities were $128.05{\sim}135.80%$. The transmittances of 0.1% amaranth starch suspensions except K266-1 increased rapidly above $65^{\circ}C$, thereafter increased slowely. The initial pasting and peak temperature ranges of five cultivars by RVA were $71.3{\sim}73.7^{\circ}C$ and $81.5{\sim}84.0^{\circ}C$, respectively. The peak and cooling viscosities followed the order : Nu World>Andy>Suvarna>K432>>K266-1. Nu World was shown the highest peak (166), final (103) and cooling viscosities (30 RVU). K266-I exhibited the lowest setback (-38) of all five cultivars. Gelatinization (To) and peak temperature (Tp) of amaranth starches in DSC thermograms were $65.7{\sim}68.0^{\circ}C$ and $70.6{\sim}75.8^{\circ}C$, respectively. Enthalpies followed the order: K266-1