• Food Science and Biotechnology
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• v.15 no.5
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• pp.746-751
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• 2006

The effects of resistant starch (RS) and non-starch polysaccharide (NSP) addition on the properties of hard wheat flour were investigated. Total dietary fiber (TDF) levels of various NSP ranged from 78.3-100.0%, but TDF and RS levels of autoclaved RS3 and cross-linked RS4 were 16.1 and 35.0% and 13.2 and 90.9%, respectively. DF-supplemented flour increased swelling power, but RS4-supplemented flour exhibited the lowest it. Solubility increased with the addition of pectin and RS3, but decreased with the addition of cellulose and RS4. RS-supplemented flour had increased lightness (L), but decreased values of redness (a) and yellowness (b). RS3 and pectin increased the dough development time, but RS4, cellulose, and chitosan decreased it. The water absorptions of pectin- and RS4-supplemented flours increased, however the dough stability decreased. The initial pasting temperatures of RS- and NSP-supplemented flours increased regardless of amount added, but the maximum peak viscosity decreased for all except the pectin-supplemented flour.

• Korean journal of food and cookery science
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• v.32 no.3
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• pp.253-260
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• 2016

Purpose: To develop fat-free dressing containing a resistant starch (RS) as a dietary fiber, the viscosity and stability of various type RSes prepared from wheat, maize, potato, rice, waxy rice, and amaranth starches were investigated by using Brookfield viscometer. The shape of RS granule in the dressing during storage was also observed. Methods: The viscosity of fat free dressing with different retrograded RS3 (RS3V) prepared from waxy rice starch with 0.1% lemon vinegar and ascorbate mixed solution had higher RS3 that was maintained constant during storage. Annealing and heating prior to cross-linking, and heating after cross-linking increased RS level of RS4 type starches. Results: The viscosities and stabilities of dressings with RS were different depending on starch sources and RS preparation conditions. The heated RS4 (HRS4) increased in viscosity and stability with RS4 addition. Especially the fat-free dressings with HRS4 prepared from rice and waxy rice starches maintained stability regardless of separation after one month storage with only 7% separation after 6 month storages. The shape of RS4 granule in acidic medium of dressing did not change until 6 months. Conclusion: In this study, RS4 made by the rice and waxy rice starches showed high viscosity and maintained stability of the fat-free dressings during storage.

• Journal of Industrial and Engineering Chemistry
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• v.68
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• pp.57-68
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• 2018

The main objective of this study is to prepare the bionanocomposite films using mungbean starch (MBS), PVA, ZnS, and plasticizers, and to evaluate the physical properties, thermal stability, and photocatalytic activity. The bionanocomposite films were cross-linked by heat-curing process. The ZnS and bionanocomposite films were characterized by FT-IR, XRD, and SEM. The results indicated that the mechanical properties and water resistance enhanced up to 1.2-1.5 times by the addition of nano-ZnS particles, and the thermal stability was improved by the addition of nano-ZnS particles. The photocatalytic activity of the bionanocomposite films added nano-ZnS particles was examined using bisphenol A (BPA) and methyl orange (MO). In addition, the photodegradation efficiency of BPA and MO was evaluated using the pseudo-first order kinetic model (PFOK).

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.48 no.1
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• pp.61-66
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• 2016

In order to improve the bonding efficiency of starch adhesives and water resistance of corrugated board, mixing ratio of additives dosage was changed and its effects were analyzed. When the additives dosage was increased, bonding strength, vertical compression strength, bursting strength and water resistance were increased, because of hydroxyl groups or acetyl groups in starch adhesives and cellulose fibers of corrugated board were cross-linked by additives. When 1.0% glyoxal dosage was added, flat crush strength and vertical compression strength were increased. With 1.5% glyoxal, bonding strength and bursting strength were increased. However, 2.0% glyoxal dosage was added, most of strength except bursting strength were decreased. Thus, when the appropriate amount of additives are added during corrugated board production process, increased bonding efficiency of starch adhesives and higher water resistance of corrugated board can be achieved.

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.613-617
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• 1988

This study was undertaken to observe the effects of partial replacement of acorn starch with dent, cross-linked, or acid modified corn starches, and of refrigeration on sensory characteristics of acorn mooks(starch gels). Triangle test was used to determine if there were noticeable differences among the monks. In order to find the source of differences, various sensory properties of the monks were evaluated with quantitative descriptive analysis on unstructured scale. The results indicated that added corn starches affected significantly most of the sensory characteristics evaluated. Control acorn monks had greater intensities in color, clarity, bend property, firmness and cohesiveness. Monks containing cross-liked corn starch were more similar to control than the other mixed starch monks, fresh or refrigerated.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.43 no.4
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• pp.49-58
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• 2011

The maximum drying shrinkage velocity was proposed to verify bulk and stiffness improvement mechanism during drying according to papermaking parameters. It was based on the wet-web shrinkage behavior without the restraint of wet-web during drying, so intact drying impact could be measured. Bulking agent reduced the drying shrinkage and the maximum drying shrinkage velocity, so paper bulk increased and paper strength decreased. When adding cationic starch to stock with the bulking agent for strengthening, the bulk was increased further with additional decreasing of the drying shrinkage and the maximum drying shrinkage velocity. Paper strength also increased except tensile stiffness index with decreasing the drying shrinkage and the maximum drying shrinkage velocity. When using additional strength additives for strengthening of fiber interfaces extended by bulking agent and cationic starch, amphoteric strength additive increased paper stiffness without loss of paper bulk. It was considered that the added amphoteric strength additives were cross-linked to the stretched cationic starch and this cross-linking increased elasticity of fiber-polymer-fiber interfaces without changing the drying behavior. Paper bulk could be increased with decreasing the maximum drying shrinkage velocity. The drying shrinkage of paper also could be controlled by fiber-to-fiber bonding interfaces by the bulking agent. In this case, paper strength including stiffness was decreased by reducing fiber-to-fiber bonding but it could be improved by strengthening fiber-to-fiber interfaces with polymer complex without loss of bulk.

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.618-624
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• 1988

This study was conducted to observe the effects of partial replacement of mungbean starch(MB) with dent(DT) or cross-linked(CL) corn starches, and of added hydrocolloids on the characteristics of mungbean starch and the mook. The replacement with CL caused less changes compared to that with DT in phase transition enthalpy of MB measured with defferential scanning calorimeter. The viscosity of MB paste cooled to $50^{\circ}C$ after heating was also affected less with CL than with DT. The addition of hydrocolloids to mixed starches of MB and CL did not affect initial viscosity increase but resulted in marked increase in viscosity at later stage of heating. Mixed monks with CL were more similar to MB monks than those with DT. Hydrocolloids added to MB-CL mixture further decreased the gap between monks with and without CL.

• Korean Journal of Medicinal Crop Science
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• v.21 no.1
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• pp.7-19
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• 2013

This study was carried out to select new pelleting binder and material for seeds from Fraxinus rhynchophylla Hance and Alnus sibirica Fisch. ex Turcz. The optimum treatments of the various concentrations and species of priming agents to improve seed germination of both woody medicinal plants were also estimated. Germinability was increased when the seeds of Fraxinus rhynchophylla Hance was soaked in -1.0 MPa of PEG6000 solution at $15^{\circ}C$ for 4 days significantly, the optimum treatment for improving germination of Alnus sibirica Fisch. ex Turcz was observed when the tested seeds was soaked in 100 mM of KCl at $15^{\circ}C$ for 4 days. The influence of physical and chemical properties of pelleting solid materials, the mixture of gypsum, diatomaceous earth, dalma ceramic and vermicuolite (6:1:1:1 ratio) were found as the best pelleting materials for Fraxinus rhynchophylla Hance and Alnus sibirica Fisch. ex Turcz. seeds. To satisfy the requirements of absorption and compatibility for multi-layer seed pelleting, SGPA (Starch-grafted cross-linked polyacrylates) hydrogel was prepared using starch, acrylonitrile, ceric ammonium nitrate, nitric acid, methyl alcohol and potassium hydroxide. The resulting SGPA hydrogel showed high water absorption but not plant compatibility. It suggested that seed pelleting using pelleting materials and SGPA hydrogel (multi-layer coating) after priming agent treatment is to increase germinability and seedling growth and it can reduced irrigation labours and can also save seed.

• Korean Journal of Food Science and Technology
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• v.46 no.3
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• pp.269-275
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• 2014

We developed a competitive indirect enzyme-linked immunosorbent assay (ciELISA) for determining the buckwheat content in processed foods by using rabbit polyclonal antibodies against buckwheat proteins (BWP). The detection limit of this assay was $0.05-100{\mu}g/mL$. The cross-reactivities of the anti-BWP antibodies toward BWP, buckwheat flour, whole buckwheat, and cereals (wheat flour, whole wheat, black bean, mung bean, red bean, brack rice, brown rice, glutinous rice, white rice, millet, African millet, nonglutinous millet, adlay, and rye) were 100, 17.9, 11.8, and 0%, respectively. Thus, the antibodies were found to be specific for buckwheat only. When buckwheat flour was heated for 30 min, the mean assay recoveries of BWP were 83.0% at $60-90^{\circ}C$ and 44.5% at $100^{\circ}C$. The spike test showed that the mean assay recoveries of buckwheat from raw noodle, boiled noodle, starch gel, and cereal flour were 99.1, 98.6, 81.1, and 104%, respectively. For the 22 commercial items tested, the qualitative coincidence ratio of assay result and the corresponding value indicated on the item's package label was 100%. However, the average quantitative coincidence ratios from 12 commercial items were 31.6%. Thus, the results suggest that ciELISA is an efficient tool to detect buckwheat in processed foods.