• Title/Summary/Keyword: com starch

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Changes in Pasting and Fluid Properties of Corn and Rice Starches after Physical Modification by Planetary Mill

  • Kim, Bum-Keun;Lee, Jun-Soo;Cho, Yong-Jin;Park, Dong-June
    • Food Science and Biotechnology
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    • v.17 no.4
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    • pp.814-818
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    • 2008
  • Com and rice starches were physically modified by planetary mill. While native starches showed high peak viscosities (1,001 and 563 cp), it decreased largely (42 and 20 cp for rice and com starch, respectively) after 2 hr of physical modification. When two starches were co-ground, peak viscosities decreased more largely than single ground one only in 30 min, indicating the pasting properties could be easily changed by co-grinding. Especially, the higher the amount of com starch, the viscosity decreased more largely, which means that paste stability could be controlled also by changing the ratio of com and rice starch. Mean particle size increased with physical modification time since particles became spread because of shear force. There were also changes in surface morphology after physical modification. Fluid property, such as mean time to avalanche (MTA), was improved (from $6.16{\pm}0.47$ and $8.37{\pm}1.23\;sec$ to $5.47{\pm}0.78$ and $5.26{\pm}1.37\;sec$ for rice and com starch, respectively) by physical modification. Pasting property, such as swelling power, was also improved by physical modification. These mean that native starches can be applied to both conventional powder and new paste-food industry more efficiently by physical modification.

Studies on the Printability of Hanji by Sizing and Calendering

  • Kang Jin-Ha;Seo Seung-Man;Park Seong-Cheol
    • Journal of Korea Technical Association of The Pulp and Paper Industry
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    • v.37 no.5 s.113
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    • pp.70-77
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    • 2005
  • The development of printable Hanji is regarded as an important work to create a new demand of Hanji in information-oriented era. Hanji has rougher surface, huger absorption of ink and lower optical properties and printabilities than common printing papers. Improving those shortcomings of Hanji is required to be printable Hanji. Sizing and calendering have known as a way to make properties of paper good. Accordingly, this research was performed to find out useful sizing agents for reforming its drawbacks. Four sizing agents (CMC, com starch, PVA, AKD) were used in this research. The optical properties and the printabilities of sized Hanji were tested. The obtained results were as follows. Based on concentration, each sizing agent was prepared. These were CMC(0.5, 1, $1.5\%$), corn starch(1, 2, $3\%$), PVA(1, 5, $10\%$), AKD(0.5, 0.1, $0.15\%$) respectively. After sizing, we performed calendering treatment with pressure of 0.5, $1\;kgf/cm^2$. All the sizing agents and calendering treatment improved the properties of Hanji to some extent. Particularly, com starch was good for gloss. In case of printability, $1\%$ AKD with $1\;kgf/cm^2$ was recommendable for typography ink density, $3\%$ com starch with $0.5\;kgf/cm^2$, inkjet ink density, $2\%$ com starch with $0.5\;kgf/cm^2$, inkjet ink girth. PVA and AKD without calendering were counter-effective agents for inkjet ink density. Printable Hanji is required to have not only better surface strength enough to appear non-picking, higher ink density and lower show-through than base paper but also the lowest ink girth in comparison with base paper. When referring to them, efficient sizing agents were regarded as $0.1\%$ AKD with $1\;kgf/cm^2$, calender pressure, for typography printing and $2\%$ com starch with $0.5\;kgf/cm^2$, calender pressure, for inkjet printing.

Molecular Structure of Sorghum and Waxy Sorghum Starches

  • Han, Young-Joo;Park, Jong-Tae;Le, Quang Tri;Shim, Jae-Hoon;Nguyen, Van Dao;Kim, Yong-Ro;Park, Kwan-Hwa
    • Food Science and Biotechnology
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    • v.17 no.1
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    • pp.176-179
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    • 2008
  • Amylose contents and amylopectin chain architecture of sorghmn and waxy sorghum starches were determined and compared with those of other common cereal and tuber starches. Also, in vitro digestibility of sorghum starch was estimated using a novel methodology. The absolute amylose content of sorghum starch was similar to that of com and wheat starches. The side chain length distribution patterns for sorghum and waxy sorghum amylopectin were very similar to those of com and waxy com, respectively. The $k_{cat}/K_m$ values for sorghum and potato amylopectin did not show a significant difference. The kinetic parameters could be used as novel indicators for starch digestibility.

Effect of Microwave Irradiation on Crystallinity and Pasting Viscosity of Corn Starches Different in Amylose Content

  • Lee, Su-Jin;Sandhu, Kawaljit Singh;Lim, Seung-Taik
    • Food Science and Biotechnology
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    • v.16 no.5
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    • pp.832-835
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    • 2007
  • Moisture content of normal, waxy, and high amylose com starches was adjusted to 10-35%, and irradiated in a microwave oven. The effect of microwave irradiation on the crystalline structure of starch was measured by using a differential scanning calorimetry (DSC), and X-ray diffractometry. Pasting viscosity profile was also determined by using a rapid viscoanalyzer (RVA). For all the 3 types of starches tested, the rate of temperature increase by the microwave irradiation was faster and more rapidly reached the maximum temperature of the pressure bomb ($120^{\circ}C$) when the moisture content was higher. X-ray diffraction and DSC data revealed that the microwave irradiated starch underwent partial disruption of crystalline structure. RVA studies showed that the irradiation caused significant reductions in maximal viscosity and breakdown, whereas pasting temperature was increased. Overall trends revealed that the microwave irradiation on the starch containing limited moisture content (less than 35%) provided the effects similar to the heat moisture treatment. These effects became more significant when the moisture content was higher. Compared to waxy com starch, normal, and high amylose com starches appeared to be more susceptible to the microwave irradiation.

Effect of Saccharides on the Gelation and Retrogradation of Starch (전분의 겔화와 노화에 미치는 당류의 영향)

  • 김경이
    • Food Science and Preservation
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    • v.10 no.4
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    • pp.506-511
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    • 2003
  • DSC was used to investigate the thermal mechanism of acorn and corn starch with or without saccharides on gelation and retrogradation. When the samples were starch-saccharide-water system (s-s-w), from measuring of gelation enthalpy and temperatures of initial gelation, peak and conclusion(T$\_$0/, T$\_$p/, T$\_$c/), those of s-s-w system were higher than those of stank-water system (s-w). The retrogradation enthalpy of acorn starch and corn starch was straightly increasing by DSC measurement as storage times. This increase meant slowly becoming recrygtallization of amylopectin. In retrogyadation process, the starch-saccharide-water system's enthalpy was also increased. After 7 days went, the value of the enthalpy was steady. Saccharides were retarding retrogrodation because of stopping the recrystallization of amylopectin. Especially in using fructose and maltose, the retrogradation effect of maltose was well. These elements took effect the number of juntion zone, one of equatorial OH and dynamic hydration number. As these three elements were increasing, a starch-Rel-system was stabilizing.

Effect of Addition of Enzyme-Resistent Starch on Texture Characterstics of Corn Bread (효소 저항성 전분의 첨가가 옥수수빵의 텍스쳐 특성에 미치는 영향)

  • 조아라;안승요
    • Korean journal of food and cookery science
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    • v.12 no.2
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    • pp.207-213
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    • 1996
  • Effects of replacement of corn starch with Amylomaize Vll starch and addition of enzyme-resistant starch on texture characteristics of com bread (CON) were investigated. Amylomaize-substituted corn bread (AMZ) was made by replacing corn starch with Amylomaize Vll starch. 15% (RSl5) and 30% (RS30) of butter, was replaced with enzyme-resistant starch (RS) from Amylomaife Vll starch, respectively. Textu,e describing terms were classified according to their physical properties. Result of sensory evaluation characteristics showed that the size of air cells increased as butter replacement level decreased and that hardness increased but springiness decreased as com starch was replaced with Amylomaize Vll starch. The results of Texture Profile Analysis with deformation of 30% and 50% showed that hardness inclosed but cohesiveness decreased as cooling time increased.

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Sensory and Instrumental Characteristics of Corn and Mung bean Starch Gels with Additives (첨가물질에 따른 옥수수와 녹두전분겔의 관능적 기계적 특성)

  • 이상금;신말식
    • Korean journal of food and cookery science
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    • v.12 no.2
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    • pp.193-199
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    • 1996
  • Effects of addition of various additives, sucrose fatty acid ester 1170 (SE), carboxymethyl cellulose (CMC) and soy bean oil (SO) on textural characteristics for untreated and defatted corn and mung bean starch gels stored at room temperature for 24 hrs and 72 hrs were studied. In sensory and instrumental characteristics of starch gels with additives (0.5% for starch basis), the acceptability was highly correlated with cohesiveness and bend property of starch gels stored 24 hrs and springiness, cohesiveness, color, smoothness, bend property, hardness and clarity of starch gels stored 72 hrs. Regardless of adding additives, textural characteristics of defatted corn starch gels showed somewhat higher values than that of com starch gels. The acceptability of starch gels with additives was somewhat lowered in all the cases, which showed highly correlated in cohesiveness for 24 hrs and springiness for 72 hrs. Instrumental characteristics were similar to those of sensory evaluation, which showed no significant difference with additives.

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Physicochemical Properties of Corn Starch-derived Branched Dextrin Produced by a Branching Enzyme

  • Song, Eun-Bum;Min, Byoung-Cheol;Hwang, Eun-Sun;Lee, Hyong-Joo
    • Food Science and Biotechnology
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    • v.17 no.2
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    • pp.234-240
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    • 2008
  • The optimal conditions for the production of branched dextrin from com starch (CSBD) using branching enzyme (BE) were established by investigating the degree of retrogradation of the gelatinized starch. The physicochemical properties of CSBD prepared using the established process were evaluated. It was found that physicochemical properties of com starch were greatly modified by BE treatment. CSBD had a higher dextrose-equivalent value and water solubility than the corresponding control. On the other hand, the viscosities in gelatinized solution and amylose contents of CSBD were lower than those of the control. A high-performance size-exclusion chromatography/multiangle laser light scattering/retractive index (HPSEC/MALLS/RI) system showed that the average molecular weight of CSBD was lower than that of the control. The pasting viscosities of CSBD were stable during the entire temperature cycle. In general, the BE treatment resulted in the retrogradation during storage being lower for CSBD than for the control.

Evaluation of Molecular Weight Distribution, Pasting and Functional Properties, and Enzyme Resistant Starch Content of Acid-modified Corn Starches

  • Koksel, Hamit;Ozturk, Serpil;Kahraman, Kevser;Basman, Arzu;Ozbas, Ozen Ozboy;Ryu, Gi-Hyung
    • Food Science and Biotechnology
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    • v.17 no.4
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    • pp.755-760
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    • 2008
  • The aim of this study was to produce resistant starch preparations from acid-modified com starches prepared at various hydrolysis levels (0.5-4.0 hr). Effect of autoclaving cycles on resistant starch (RS) formation was investigated. Molecular weight distribution, pasting and functional properties of acid-modified com starches were determined. For RS formation native and acid-modified starch samples were gelatinized and autoclaved (1 or 2 cycles). While native and acid-modified starches did not contain any RS, the levels increased to 9.0-13.5% as a result of storage at $95^{\circ}C$ after first autoclaving cycle. Second autoclaving cycle together with storage at $95^{\circ}C$ brought final RS contents of the samples incubated at 4 and $95^{\circ}C$ after the first cycle to comparable level. As acid modification level increased, the amount of high molecular weight fractions decreased, resulting in significant decreases in viscosities (p<0.05). The samples produced in this study had low emulsion stability and capacity values.

Biodegradation of Starch-Filled Acrylate Film by α-Amylase (전분 충전 아크릴레이트 필름의 α-Amylase에 의한 생분해)

  • Kim, Jeong Du;Yu, Su Yong;Gam, Sang Gyu;Ju, Chang Sik;Lee, Min Gyu
    • Journal of Environmental Science International
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    • v.13 no.9
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    • pp.827-833
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    • 2004
  • The biodegradability of vinyl acetate acrylate resin and com starch blend was studied by determination of the reduced sugars produced after enzymatic hydrolysis. The starch hydrolysis reaction by $\alpha-amylase$ was achieved within 5 minutes. Optimal ranges of temperature and pH for the starch hydrolysis by $\alpha-amylase$ were around $80^{\circ}C$ and 6.5-7.2, respectively. The biodegradability of the starch-filled acrylate films increased as the content of starch increased. The biodegradation of starch in the starch-filled acrylate film by $\alpha-amylase$ was about 48.6% of that of pure starch. This value of biodegradable starch-filled acrylate film gave a good result with enzymatic shortcut test. The surface morphologies of the starch-filled acrylate film after enzymatic hydrolysis were investigated by scanning electron microscopy (SEM).