• 한국식품조리과학회지
• /
• 제21권6호통권90호
• /
• pp.877-887
• /
• 2005

This study determined the effects of soybean oil$2\%$) and chitosan($1\%$) on the quality characteristics of Omija Jelly made of various starches (mungbean starch, cowpea starch and corn starch). RVA(Rapid Visco Analyzer) viscosity was measured for starches suspended in Omija aextract with $2\%$ soybean oil and $1\%$ chitosan. The color value, syneresis, texture(rupture test and TPA test) and sensory properties of the samples were measured. Gelatinization of cowpea starch was expedited by adding soybean oil and chitosan. Otherwise, gelatinization of mungbean starch and com starch was retarded by adding chitosan. The lightness(L) and the syneresis of Omija Jelly with soybean oil and chitosan were decreased, indicating the increased transparency and stability of Omija Jelly. Rupture stress and rupture energy of Omija Jelly were decreased by adding soybean oil. Rupture stress was increased and rupture energy was decreased by adding chitosan. The addition of soybean oil improved texture of Omija Jelly, indicating that the springiness, cohesiveness and chewiness of Omija Jelly were increased and adhesiveness was decreased. By adding chitosan, the springiness and hardness of Omija Jelly were increased and the cohesiveness and adhesiveness were decreased. The overall acceptability of Omija Jelly made of $6%$ or $7\%$ cowpea starch and com starch was increased by adding soybean oil and chitosan, but the quality characteristics of Omija Jelly made of mungbean starch were not influenced by additives such as soybean oil and chitosan.

• Asian-Australasian Journal of Animal Sciences
• /
• 제13권4호
• /
• pp.470-473
• /
• 2000

The experiment was carried out to evaluate the effect of varying levels of flaked com abomasally infused on energy metabolism and nitrogen metabolism in fattening steers. The starch levels of flaked corn of abomasally infused were 0, 300, 600 and 900 g/d. Four mature fattening steers fitted with permanent abomasum cannulas were allocated to a $4{\times}4$ Latin square design were fed at 1.2 maintenance requirement a basal diet of Chinese wildrye (Aneurolepidium Chinense). Compared with 0 g/d (control group), digestible nitrogen, retention nitrogen (RN, g/d) and the efficiency of digestible nitrogen converted into retention nitrogen (RN/DN, %) of 300, 600 and 900 g/d groups were higher (p<0.05). The post-ruminal starch digestion of flaked corn were 71.36, 80.27 and 64.71 % when the amounts abomasally infused were 300, 600 and 900 g/d, respectively. When the amount of starch abomasally infused was more than 600 g/d, the post-ruminal digestion of starch decreased. 300, 600 and 900 g/d starch infusion groups showed higher metabolizable energy intake (ME) and net energy gains (NEg, MJ/d) than the control group, and the efficiencies of metabolizable energy converted into body weight (Kf, %) of these groups were higher than the control group by 38.31, 73.18 and 67.06% (p<0.05). Kf (Y, %) had a positive curved relation to starch of flaked com abomasally infused (X, g/d), $Y=36.1605X^{0.0760}$ (n=16, r=0.9308).

• 한국미생물·생명공학회지
• /
• 제10권4호
• /
• pp.259-265
• /
• 1982

Bacillus circulans F-2 $\alpha$-amylase에 의한 각종 oligosaccharide의 분해산물을 조사하고, Bacillus circulans F-2 $\alpha$-amylase, Bacillus amyloliquefaciens $\alpha$-amylase, Rhizopus niveus glucoamylase에 의한 각종 생전분의 분해율을 비교 검토한 결과를 요약하면 다음과 같다. 1. 공시 oligosaccharide중 Bacillus circuians F-2 $\alpha$-amylase는 maltose와 maltotriose를 분해시키지 못하였으나 meltotetraose이상의 oligosaccharide는 분해시켰다. maltotetraose, maltopentaose, maltoheraose, maltoheptaose, maltooctaose중 maltotetraose의 분해가 가장 미약하였다. 2. soluble starch, amylopectin, amylose, oyster glycogen중 oyster glycogen의 분해율이 약간 낮았다. 3. corn starch의 분해율은 진탕반응이 정치반응보다 높았으나 potato starch에 대하여는 효소의 종류에 따라 일정치 않았다. 4. corn, rice, arrowroot, high amylose corn, banana, sago, yam, potato starch에 대하여 Bacillus circulans F-2 $\alpha$-amylase가 Bacillus amyloquefaciems $\alpha$-amylase, Rhizopus niveus glucoamylase보다 월등하게 높은 분해율을 나타내었다.

• 한국식품조리과학회지
• /
• 제18권5호
• /
• pp.534-542
• /
• 2002

녹두전분, 동부전분, 옥수수전분 등 3종류의 전분을 증류수 또는 오미자추출액에 분산시켜 겔을 제조하여(각각 전분젤리, 오미자젤리라 칭함) RVA에 의한 점도특성, 겔의 색도, 이수율, 파단특성 및 TPA특성의 텍스쳐특성을 조사하고, 관능검사를 실시하였다. 점도특성은 오미자추출액분산 전분현탁액의 호화온도가 세 전분 모두 상승하여 오미자추출액이 호화를 지연시키는 것으로 나타났으나 최종점도가 저하하여 전분의 결정화가 억제되는 것으로 나타났다. 또한 동일 농도에서 비교하면 세전분 중에서 옥수수전분의 점도치가 가장 낮아서 녹두, 동부전분보다 더 높은 농도로 사용해야함을 나타내었다. 색도는 옥수수전분겔의 L값이 가장 높아 백색도가 가장 높은 것을 나타내었으며, 이수율은 오미자젤리의 이수율이 전분젤리보다 저하하여 오미자추출액이 전분겔의 안정성을 높여주는 것을 나타내었다. 텍스쳐 특성은 오미자 젤리는 파단응력, 파단변형 등의 파단특성이 전분젤리보다 감소하여 오미자추출액에 의해 겔이 약화되고 탄력성이 적은 겔로 되며, 부착성이 커져서 끈적임이 커지는 것을 나타내었다. 옥수수전분의 오미자젤리는 응집성이 낮으면서 부착성이 커서 풀과 같은 텍스쳐를 나타내었다. 관능적 특성은 기계적 특성과 대체로 일치하는 경향이었으며, 전반적 바람직성은 녹두전분 7, 8%, 동부전분 8, 9%에서 높았으며 옥수수전분은 모든 농도에서 전반적 바람직성이 떨어졌다. 이상의 결과로 오미자젤리 제조시 녹두전분 사용시는 7, 8%, 동부전분 사용시는 8, 9%의 농도가 적당하며, 옥수수전분 사용시는 텍스처를 개선시킬 수 있는 방도가 필요하다고 생각되었다.

• Food Science and Biotechnology
• /
• 제16권4호
• /
• pp.646-649
• /
• 2007

The effect of the addition of 2 kinds of chemically modified starches (the anti-caking agents; tapioca starch and com starch) on caking of ramen soup was observed using a low-resolution proton-pulsed nuclear magnetic resonance (NMR) technique. After storing ramen soup samples with diverse compositions of modified starch at 20-40% relative humidity for 4 weeks, changes in the spin-spin relaxation time constant ($T_2$) were measured as a function of temperature. $T_2-Temperature$ curves for ramen soup containing modified starches showed that the caking initiation temperature (glass transition temperature) was increased by $5^{\circ}C$ following the addition of only 0.5% modified cornstarch. The results indicate that the modified com starch used in this study would be an effective anti-caking agent for ramen soup, thus prolonging the shelf life of the product.

• 한국육종학회지
• /
• 제42권1호
• /
• pp.61-74
• /
• 2010

국내에서 육성된 주요 26개 품종의 품질평가를 통하여 국내산 밀의 품질향상과 향후 소비자 요구에 맞는 용도별 고품질 밀 품종육성을 위한 기초자료로 이용하고자 용도별 수입원맥 6종과 시중에서 유통되고 있는 밀가루 5종을 비교 평가하였다. 밀가루의 물리적 특성에서 다홍밀, 그루밀, 밀성밀, 올그루밀, 서둔밀, 탑동밀과 우리밀은 연질 수입 원맥의 밀가루 입자 크기와 비슷하였으며, 적중밀, 조은밀, 수강밀과 연백밀은 제빵용에 주로 사용되는 춘파용 경질밀과 비슷하였다. 회분함량과 손상전분 함량은 수입밀과 시중 밀가루와 비슷하였으나 밀가루 밝기는 어두웠다. 밀가루 입자 크기는 회분, 손상 전분 함량과 밀가루 밝기와 밀접한 관계가 있었기 때문에 밀가루의 밝기는 회분함량이 많고, 입자크기가 크고, 손상전분이 많을수록 어두웠다. 단백질 특성에서 연질 수입원맥이나 시중에 판매되는 제과용 수입 밀가루의 단백질함량과 비슷한 수준을 보인 품종은 백중밀, 진품밀, 밀성밀, 올그루밀, 새올밀과 우리밀이었으며, 수입경질 원맥이나 수입산 빵용 밀가루와 비슷한 품종은 한백밀, 조은밀, 조품밀, 금강밀과 수강밀이었지만 이들 품종의 단백질의 질적 특성을 나타내는 침전가는 낮게 나타났다. 국산밀 품종의 믹소그래프 특성에서 가수량과 반죽시간은 수입밀과 시중 밀가루와 비교하여 비교적 높게 나타났다. 단백질함량이 증가할수록 침전가와 반죽 가수량이 증가하였으며, 침전가는 반죽 가수량, 반죽시간, 빵 반죽 발효높이와 고도의 정의 상관을 보였다. 전분특성에서는 호주에서 수입되는 호주산 표준 백립계밀(ASW)가 다른 종류의 밀가루보다 아밀로스 함량이 낮고, 최고점도, breakdown과 setback은 제일 높게 나타났다. 국산밀 품종은 아밀로스함량이 높아 국수용 수입 원맥이나 시중 수입산 밀가루보다 최고점도가 낮은 것으로 나타났다.

• 한국식품조리과학회지
• /
• 제14권1호
• /
• pp.50-56
• /
• 1998

This study was performed to find out the quality characteristics of Kamgyulpyon in which the kinds of starch and sweetener were varied. The quality characteristics of the samples were estimated in terms of sweetness, color difference, instrumental texture and sensory evaluation. The results from this study were as follows. $\circled1$ Sweetness of the samples prepared with oligosaccharide was lower than those with sugar or honey. When Kamgyulpy n was prepared with sugar, the sweetness of the samples containing mung bean starch was higher than that with other starch sources. $\circled2$ Lightness, redness and yellowness of the samples prepared with oligosaccharide were higher than those with sugar or honey. When the same sweeteners were used, the lightness of the samples containing corn starch and the rednness of the samples containing potato starch were higher than those with other starch sources, but there were no significant differences in yellowness. $\circled3$ Hardness and chewiness of the samples prepared with sugar were higher than those with oligosaccharide or honey, but there were no significant differences in springiness and cohesiveness. When Kamgyulpyon was prepared with honey, the hardness and chewiness of the samples containing potato starch were lower than those with other starch sources. $\circled4$ In the results of sensory evaluation, the sweetness, clarity, springiness and overall acceptability of the samples containing potato starch or com starch were higher than those with mung bean starch. Kamgyulpyon containing potato starch and oligosaccharide showed the highest overall acceptability.

• 펄프종이기술
• /
• 제34권4호
• /
• pp.37-43
• /
• 2002

In recent years, numerous studies have been carried out to find out the possible substitution of PE-coated paperboards used in packaging of watery or oily foods. Accordingly, this study was carried out to obtain the basic data for producing higher functional coating agents for pulp mold by evaluating various kinds of synthetic and natural coating agents on the market. Physical properties of coated paperboards were tested. Conclusions obtained from this study were as follows. AKD and PVA showed higher functions than the other synthetic coating agents, while functions of CMC, Com starch and Oxidized starch were higher than those of other natural coating agents. Based on concentrations, AKD 0.5%, PVA 10%, CMC 1.5%, corn starch 6% and oxidized starch 8% were appeared as the proper concentrations. W3 consider that AKD may be suitable for the storage of higher moisture vegetables and other food, and PVA may be suitable for higher oily fried food.

• 한국식품저장유통학회지
• /
• 제12권6호
• /
• pp.572-577
• /
• 2005

표고버섯 과립의 품질 특성에 결합제가 미치는 영향을 조사하기 위하여, 버섯분말에 결합제로 corn starch, lactose, gelatin, gum arabic 및 dextrin(DE=23)을 각각 첨가하고 버섯열수추출액으로 반죽하여 압출과립을 제조한 다음 과립의 이화학적 특성을 측정하였다. 과립의 용해도는 gum arabic >gelatin>lactose, dextrin>corn starch 첨가구 순이었다. L값은 corn starch lactose>gelatin, gum arabic, dextrin 첨가구 순이었고, a값은 결합제종류에 따라 큰 차이를 보이지 않았고, b값은 lactose, corn starch>gelatin, gum arabic>dextrin 첨가구 순이었다. 점도는 gelatia corn starch>gum arabic, dextrin, lactose 첨가구 순이었고, 흡습성은 gelatin>lactose>corn starch>dextrin>gum arabic 순이었다. pH는 결합제의 종류에 따라서 큰 차이를 보이지 않았으며, 총당 함량은 gum arabic>lactose, dertrin>corn starch, gelatin 순이었고, 단백질 함량은 gelatin 첨가구에서 가장 높게 나타났다. 이상의 결과로 볼 때 표고버섯 과립의 용해도 증가와 흡습성 저하를 위한 결합제로gum arabic이 보다 효과적인 것으로 확인되었다.

• Journal of Microbiology and Biotechnology
• /
• 제3권2호
• /
• pp.99-107
• /
• 1993

Two strains (No. 26 and 143) of bacteria which secrete both pectinase and raw-starch-digesting amylase simultaneously, were isolated from various domestic soil samples. The two bacteria were identified as Pasteurella ureae judging by their morphological and physiological characteristics. The optimal culture conditions for the production of raw-starch-digesting enzyme by the Pasteurella ureae 26 were using $NH_4NO_3$ as the nitrogen source at $37^{\circ}C$ with the pH of 7.5, and 15 of C/N ratio. Since the enzyme was produced only when raw or soluble starch was used as a carbon source, but not when glucose or other sugars was used, the enzyme was considered to be an inducible enzyme by starch. Thin layer chromatography of the hydrolyzed product of starch by the raw-starch-digesting enzyme of the strain No. 26 showed that glucose, maltose and other oligosaccharides were present in the hydrolyzates, and therefore the enzyme seemed to be ${\alpha}-amylase$. The enzyme had adsorbability onto raw com starch in the pH range of 3 to 9.