• Applied Biological Chemistry
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• v.33 no.4
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• pp.293-300
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• 1990

The physical and chemical properties of dry acorn starch(DS), defatted acorn starch (DFS) and reincorporated acorn starch(RIS) were investigated. Swelling power and solubility of all starch sample, were exhibited two stage behavior. It had a little change on the pasting temperature of DS and DFS but the peak viscosity and breakdown value of DFS was somewhat higher than those of DS and RIS. Flow behavior of gelatinized starch pastes showed a pseudoplastic behavior and flow behavior index was lower than unit The consistency coefficient showed concentration and temperature dependency. The activation energies of DS, DFS and RIS were from $1.70Kca1/g\;{\cdot}\;mol$ to $3.75Kca1/g\;{\cdot}\;mol$.

• Korean Journal of Food Science and Technology
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• v.16 no.1
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• pp.11-16
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• 1984

Rheological properties of waxy and non-waxy rice starch solutions were evaluated with a narrow gap rotational and Cannon Fenske viscometers. The gelatinized rice starch solutions containing 0.2-1.0% starch displayed pseudoplastic flow behavior. At higher starch level, degree of pseudoplasticity of waxy rice starch solutions increased, while that of non-waxy rice did not changed apparently. The consistency coefficient (K) of non-waxy rice starch solutions increased with increasing gelatinization temperature, but waxy rice starch solutions remained constant, and in alkaline aqueous solutions both of them showed increasing K values. The value of K increased exponentially with an increase in concentration. The effect of the temperature on the viscosity of the solutions followed Arrhenius' type equation, and the activation energies were in the range of 3.675-3.775 kcal/g-mol that were near to that of pure water. The changes of reduced viscosity with concentration were followed Huggin's equation and the values of intrinsic viscosity and interaction coefficient were 0.78-1.59 dl/g and 0.67-2.75, respectively.

• Food Science and Industry
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• v.51 no.1
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• pp.45-60
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• 2018

The starch industry in Korea had been based on sweet potato and potato for long time to produce starches which were used for mainly starch noodle such as cellophane noodle. Because of the poor storage stability, high price, and fluctuation of production by year and year of potatoes, the raw material for the production of starch had been changed to corn in 1970s. Along with this, the mass production system had been established, which enabled the production of various starch-related products including modified starches for food, textile, paper, and other industrial uses, starch sweetners, high fructose corn syrup, and gelatinized starch. In this paper, a brief background of corn industry in Korea has been described. The production of starch from corn has been emphasized and the future of corn industry in relation with GMO has been suggested.

• Journal of Ginseng Research
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• v.5 no.2
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• pp.114-121
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• 1981

Starch was isolated from 4-year-old and 6-year-old ginseng roots and its physical and chemical characteristics were studied. The results obtained were summarized as follows. 1. The shape of ginseng starch granules was polygonal and rounded with its granule size ranging from 2.0 to 7.5$\mu$. The swelling power of 4-year-old ginseng starch was much greater than that of 6-year old ginseng starch. Gelatinization pattern showed that 6-year-old ginseng starch gelatinized rapidly at $65^{\circ}C$, whereas 4-year-old starch continued to gelatinize, without having a definite gelatinization temperature as temperature increased 3. Amylogram of ginseng starch showed that gelatinization initiated at 61$^{\circ}C$ and was completed at 88$^{\circ}C$ with its viscosity reaching at 810 B.U. 4. The amylose contents were 32% and 9% for 4-year-old and 6-year-old ginseng starch, respectively. 5. X-ray diffraction analyses indicated that there were some structural differences between 4-year-old and 6-year-old ginseng starch.

• Korean journal of food and cookery science
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• v.14 no.3
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• pp.207-212
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• 1998

The changes in physicochemical properties of potato were investigated while steeping in water for 7 days at 30${\pm}$1$^{\circ}C$. The shape of raw starch granules was round or oval, the starch granule showed birefringence distinctly under polarized light and it was kept clearly even after steeping. X-ray diffraction pattern of the starch was B-type and there was no change in the pattern after steeping. However, crystallinity was increased up to the 4th day and then decreased. Amylose contents of raw starch and the starch steeped for 7 days were 19.3% and 13.1%, respectively. When the potato starch was gelatinized in 0.15 N sodium hydroxide solution, the viscosity was decreased until the 3rd day, but increased thereafter. Gel volume of the starch in KSCN solution was decreased during steeping.

• Korean Journal of Food Science and Technology
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• v.25 no.2
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• pp.94-97
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• 1993

This study was to predict water activity of gelatinized model foods containing moisture, protein and starch with different concentration of humectants such as sodium chlorife and sucrose. The water activity of each samples were determinded by electrical hygrometry. The degree of lowering water activity in model foods with humectant solutions was following order as NaCl>sucrose. Model food $P_2S_1$ was predominant in depression of water activity by humectants than other model foods. The multiple regression equations between water activity and different humectants concentration, compositions and solution ratio of model foods were obtained and $R^2$ values were higher than 0.91.

• Applied Biological Chemistry
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• v.38 no.4
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• pp.353-358
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• 1995

The influence of dry-heat treatment($130{\sim}220^{\circ}C$) on the gelatinization and rheological properties of corn starch(11.4% moisture) was examined. The enthalpy of gelatinization measured by differential scanning calorimetry decreased above $190^{\circ}C$. The viscosity of starch by alkali gelatinization increased as the heating temperature rised. All the values including peak viscosity on amylograms and shear stress, apparent viscosity, consistency index and yield stress of thermal-gelatinized starch dispersion showed decreasing tendencies with increasing of heating temperature from above $170^{\circ}C$ compared with those of raw starch. The apparent viscosity and yield stress of all the samples thermal-gelatinized at $90^{\circ}C$ were increased considerably with process of gelatinization time and especially their rapid increase at the early stage was observed in the $190^{\circ}C$ sample. But all the rheological parameters of $220^{\circ}C$ sample recorded very low values compared with those of the others.

• Culinary science and hospitality research
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• v.18 no.4
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• pp.199-208
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• 2012

The purpose of this study is to investigate the characteristics of Sansapyun prepared with various amounts of Sansa concentrate(0%, 5%, 10% 20%, 30%) gelatinized with Chinese water chestnut starch. The Moisture contents and pH values decreased with Sansa concentrate increased. The Hunter L value of Sansapyun significantly decreased(p<0.001), but a, b values increased with Sansa concentrate increased. The hardness, springiness, chewiness, gumminess, cohesiveness were the highest in the control sample(0%) and the adhesiveness was the highest in Sansapyun with 30% sansa concentrate. In the sensory evaluation, red color, sour flavor, fruity flavor, Chinese medicine flavor, Sour taste, Chinese medicine taste, brittleness, stickiness increased with Sansa concentrate increased. Sleekness, hardness, springiness, gumminess decreased with Sansa concentrate increased. Sansapyun prepared with 10% Sansa concentrate showed the highest acceptance score(p<0.001). In addition, this study showed the possibility of Chinese water chestnut starch which is less expensive and easily available as a good replacement starch for traditional mung bean starch to prepare Kwapyun.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.5
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• pp.728-734
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• 1999

Thirty new born crossbred (Bos taurus${\times}$Bos indicus) calves, divided randomly in a $3{\times}2$ factorial design, were fed calf starters containing one of three protein sources i.e., groundnut cake (GN), cottonseed meal (CS) and meat and bone meal (MB) along with either raw (M) or gelatinized maize (MG) for 90d. Milk was fed upto 56d of age. Green oats and respective calf starters were offered from 14d of age onwards ad lib. Clinical profile of serum suggested significantly (p<0.05) higher albumin and lower alanine aminotransferase activity due to CS feeding. Alklaine phosphatase activity varied significantly (p<0.05) among dietary treatments showing interaction between protein and starch sources. Inclusion of gelatinized maize resulted in significantly higher concentration of serum globulin (p<0.05) and alkaline phosphatase activity (p<0.01). reduced (p<0.05) ruminal pH was accompanied by a significant decrease (p<0.01) in $NH_3-N$ concentration in the strained rumen liquor (SRL) of MG fed calves. Ruminal amylase activity was lower (p<0.05) on MG diets. Alanine aminotransferase activity in the rumen exhibited a significant (p<0.01) interaction between protein and starch sources. While feeding of CS significantly (p<0.01) reduced alanine aminotransferase activity, inclusion of thermally processed maize reduced (p<0.01) both aspartate and alanine aminotransferase activities in the rumen. The overall blood picture was similar among treatments, whereas rumen metabolites especially enzyme activities, seems to be altered with source of degradable protein an starch.

• Korean Journal of Food Science and Technology
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• v.16 no.3
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• pp.314-318
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• 1984

Rheological properties of gelatinized chestnut starch solution were investigated with a narrow gap rotational viscometer. The starch solutions at 1.2-1.8% concentration showed pseudoplastic behaviour with yield stress. At higher concentrations (1.65 and 1.8%), the starch solution showed more pseudoplastic tendency and time-dependent characteristics. Values of yield stress were small and independent of concentrations 1.2, 1.35 and 1.5%. Significant increase of yield stress was observed at 1.65% concentration. Consistency index was exponentially dependent on concentration and temperature. The activation energy for 1.65% starch solution was about 5 Kcal/g.mol.