• 한국식생활문화학회지
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• 제29권1호
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• pp.84-90
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• 2014

This study investigated the effects of ginkgo nut powder on the antioxidant activity and quality characteristics of mung bean starch gel. Mung bean starch gels were prepared with different amounts of ginkgo nut powder (0, 1, 3, 5, and 7%). The antioxidant activity of ginkgo nut powder and mung bean starch gel was estimated through measuring DPPH free radical scavenging activity and total phenolic acid content. For analyzing quality characteristics several factors were considered: syneresis, pH, color, texture profile analysis, and sensory evaluations. In the results, syneresis in the treated group was higher than the control group. The pH, b values, total phenolic acid content, and DPPH free radical scavenging activity of mung bean starch gels also significantly increased with increasing ginkgo nut powder. In contrast, the L values and a values of mung bean starch gels significantly decreased with increasing ginkgo nut powder. In the texture profile analysis, the mung bean starch gels with 5% and 7% ginkgo nut powder showed significantly lower degrees of hardness, chewiness, and gumminess. On the other hand, cohesiveness was highest in the mung bean starch gels with 5% and 7% ginkgo nut powder. The consumer acceptability score for the mung bean starch gel prepared with 5% and 7% ginkgo nut powder ranked significantly higher than the other groups in flavor and taste. Overall, these results suggest that ginkgo nut powder is a good ingredient for increasing the consumer acceptability and functionality of mung bean starch gel.

• Applied Biological Chemistry
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• 제34권4호
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• pp.379-385
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• 1991

12품종의 쌀로 부터 분리 정제한 전분의 2.5% (w/v) 현탁액을 각각 $65^{\circ}C$에서 $95^{\circ}C$까지 $5^{\circ}C$ 간격으로 30분간 가열 조리한 후, 전분 입자들의 형태학적 변화를 주사현미경으로 관찰 하였다. 품종에 관계없이 쌀 전분 입자들은 온도가 증가함에 따라 점진적인 형태학적 변화를 보여주었다. 이들 형태학적 변화는 전분의 팽윤도, 용해도 및 아밀로그라프점성 특성등과 밀접한 연관성을 보였다. 전분 입자로 부터 가용성 물질이 용출되는 것과 팽윤된 전분 입자가 그 자체의 독특한 형태를 잃고 서로 망상구조로 연결되면서 이들 리올로지 특성들의 급격한 증가를 가져왔다. 초기 팽윤 단계에서 전분 입자들의 독특한 구조손실 시기는 각각의 호화온도에 영향을 받았다. 호화 온도 이상의 높은 온도에서 전분 입자들이 삼차원적 망상구조를 형성하는 정도는 아밀로오스 함량이 감소할 수록 망상구조가 더 세밀해지며, 증가하는 경향을 보였다.

• 한국식품과학회지
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• 제53권5호
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• pp.521-526
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• 2021

본 연구에서는 시판중인 우리밀과 수입밀에서 분리한 전분의 구조와 이화학적 특성을 조사하고 각 전분 사이의 구조적 특성을 비교분석 하였다. 우리밀과 수입밀 전분의 아밀로즈 함량은 23.2-23.8%로 유사하게 나타났다. 전분 입자의 형태는 유사한 타원형모양으로 이루어져 있었으나, 호화온도와 종결온도의 차이는 수입밀 전분이 우리밀 전분에 비해 넓게 분포되어 있어 수입밀이 우리밀에 비해 품종 혼합이 많이 이루어져 있는 것으로 보였다. 점도 특성은 국내산 밀가루 DWS-N은 강력분인 빵의 가공 적성에 적합하며, DWS-H, DWS-CJ는 중력분인 다목적 용도에 적합한 것으로 나타났다. 결론적으로 우리밀과 수입밀의 품질 특성은 글루텐 함량 뿐만 아니라 전분의 특성과도 관련이 있는 것으로 나타났다. 이 연구의 결과는 향후 우리밀을 활용한 가공식품 적용에 기초자료로 활용할 수 있을 것이다.

• 한국작물학회지
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• 제43권2호
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• pp.95-100
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• 1998

Seedling establishment of soybean [Glycine mar (L.) Mer-rill] is an important factor for soybean production in the field. The objective of this study was to determine the distribution of chemical composition in the emerging organs during seedling development in soybeans. Three soybean cultivars (Hill, Paldalkong, and Jangyeobkong) were planted at the Research Farm of College of Natural Resources, Korea University, on May 26, June 5, and June 14. Protein, oil, sugar, and starch contents were measured in each organ at each developing stage. Mean dry weight of three soybean cultivars decreased until VE stage and increased after this stage. Protein content of whole seedling did not change significantly during the seedling growth stage, but the amount in cotyledons markedly decreased with each growth stage increment. About 88% of the cotyledon protein was translocated to the other parts of the seedling at the V2 stage. Oil content of cotyledons sharply decreased until the V1 stage. Sugar content of the seedling was not detected at VE stage and starch content of seedlings increased slightly at VE and VC stages. For the changes of each metabolic component, the amount for whole plants decreased until the V1 stage and started to increase after this stage. The results of this study provide evidence for the breakdown of carbohydrates and oil at the initial stage of seedling growth.

• 농업과학연구
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• 제43권2호
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• pp.240-248
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• 2016

Radish is a common vegetable consumed in Korea, Japan, and China. Radish Breeding has been conducted based on morphological properties, such as shape and color. Recently, physicochemical properties of radish are attracting more attention from breeders to develop cultivars for the retail market. In this study, major components of radish were determined and their relationship with textural property analyzed. Sixty-six radish cultivars were selected and divided into white head (WH) and green head (GH) according to their head color. The cutting forces of GH and WH groups were $2.17{\pm}0.34kg$ and $2.31{\pm}0.36kg$, respectively (P > 0.05). The starch contents of GH and WH were $3.75{\pm}0.39g\;per\;100g$ (dry basis) and $4.24{\pm}0.62g$, respectively. Cellulose contents in both groups were similar at 12.3-12.4 g per 100 g (dry basis). Pearson correlation coefficients between cutting force, cellulose content, and starch content ranged from -0.33-0.326 which does not demonstrate any strong correlation between these components. Therefore, no relationship was found between the cutting force and the starch content or the cellulose content for the cultivars analyzed in this study. As the first intensive study on the texture and the major components of radish, these results could provide valuable information for radish breeding if further studies on taste and nutrient components are conducted.

• 한국작물학회지
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• 제39권1호
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• pp.85-91
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• 1994

고구마 품종들의 저장중 품질성분 함량을 탐색하여 고품질 품종 육성에 기초자료로 제공하고자 경기도 화성과 수원에 여섯개의 장려품종을, 매매하여 전분가, glucose, fructose, maltose 및 sucrose함량을 조사한 바 그 결과를 요약하면 다음과 같다. 1. 전분가는 두 지역에서 모두 신율미가 가장 높았다. 2. Glucose와 fructose 함량은 품종간 지역간 변이가 심했다. 3. 두 지역 모두 maltose함량은 신율미가 가장 높았고 sucrose함량은 율미가 가장 높았다. 4. 총당함량은 식용품종인 신율미와 율미가 높았다. 5. 저장기간중 전분가, glucose, fructose, maltose 및 Sucrose함량의 큰 변화는 없었으나 지역간 차이가 있었다.

• 한국식품과학회지
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• 제49권1호
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• pp.1-7
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• 2017

본 연구에서는 국내산 특수용도 쌀품종 내 전분의 분자 및 결정 구조적 특성과 소화 특성을 분석하고 상관성을 살펴봄으로써 향후 쌀가공식품들을 개발하는 기초자료로 활용하고자 하였다. 백진주1호 전분은 다른 쌀품종에 비하여 아밀로스 함량, 아밀로펙틴의 분자량, A 사슬 (DP 6-12), 페이스팅 온도, 치반점도, SDS 함량은 유의적으로 낮았으며 아밀로펙틴의 B1 사슬(DP 13-24), 상대적 결정성, 호화온도($T_o$, $T_p$, $T_c$), 호화 엔탈피(${\Delta}H$), 최고점도, 강하점도, RDS 함량이 유의적으로 높은 결과를 나타냈다. 소화율과 구조 및 이화학적 특성 간의 상관성을 분석한 결과 RDS 및 SDS는 아밀로스 함량, 결정성, 호화 온도와 높은 상관성을 보였으며 이는 쌀전분의 구조적 특성과 이화학적 특성의 차이가 전분의 소화율에 영향을 미친 것으로 생각된다. 국내에서 생산된 4가지 특수용도 쌀품종의 전분 분자 및 결정 구조적 특성, 이화학적 특성, 및 소화율 특성이 다르게 나타났으며 이러한 결과는 특수용도 쌀품종을 활용한 가공제품개발에 기초자료로 활용될 것으로 기대된다.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.229-229
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• 2017

This research study was conducted to analyze the characteristics of different rice cultivars in abnormal temperature conditions (low temperature) for ripening period abnormalities, and to investigate the physiological causes behind the abnormalities. Four Korean high quality japonica-type rice cultivars, Jinbu (JB), Junamjosaeng (JJ), Geumyoung (GY), Hwawang (HW) were used in the experiment. The following day after flowering, they were then moved into two phytotrons under natural daylight with 65% RH but controlled at different temperatures - one at $19/29^{\circ}C$ (night/day) and the other at $13/23^{\circ}C$ as the low - temperature study on ripening. For the cultivars at $13/23^{\circ}C$ (low temperature study), JB and JJ had a ripening rate of 93% which is similar to the ripening rates of cultivars at $19/29^{\circ}C$ at 45 days after heading (DAH). In contrast, GY and HW recorded lower ripening rates of 86% and 57% respectively. However, when the cultivars at $13/23^{\circ}C$ were harvested at 61 DAH (when the accumulated temperature reached $1100^{\circ}C$), the difference in ripening rates compared to the 4 cultivars of $19/29^{\circ}C$ harvested at 45 DAH was not obvious (JB 94%, JJ 97%, GY 97%, HW 88%). Starch content showed little difference among the 4 cultivars at different temperature conditions while amylose content was higher for cultivars at $13/23^{\circ}C$ compared to those at $19/29^{\circ}C$. In addition, the enzyme activities of starch biosynthesis were about 5~10 days slower in cultivars at $13/23^{\circ}C$ compared to cultivars at $19/29^{\circ}C$. The grain-filling rate showed highly significant correlations with the enzyme activities of Sucrose synthase ($R^2=0.70^{***}$), ADP glucose pyrophosphorylase ($R^2=0.63^{***}$), UDP glucose pyrophosphorylase ($R^2=0.36^{***}$), Starch synthase ($R^2=0.51^{***}$), and Starch branching enzyme ($R^2=0.59^{***}$). Among the enzymes, Sucrose synthase activity had the highest correlation coefficient with grain-filling rate. In conclusion, the activity of enzymes such as Sucrose synthase, UDP glucose pyrophosphorylase, ADP glucose pyrophosphorylase, Starch synthase, Starch branching enzyme in starch biosynthesis is proven to be highly related to the grain filling process. Notably, the decrease in the activity of Sucrose synthase and Starch branching enzyme and the late increase in ADP glucose pyrophosphorylase activity at low temperature in the ripening stage are considered to be disadvantageous as they delay ripening and increased amylose content.

• 한국수산과학회지
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• 제53권3호
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• pp.290-296
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• 2020

We investigated the effect of the modified starch [physical treatment, acetate (SA-1, SA-2, and SA-3), hydroxypropyl (HS), and acetylated distarch adipate] content on the physicochemical properties of fish cakes, called Eomuk in Korea, during storage at -20℃. When wheat flour (native starch, NS) was used, the moisture content decreased during frozen storage, resulting in a lower water-holding capacity and higher expressible drip. Compared with NS, adding modified starch had a lower effect on the moisture content during frozen storage. The water-holding capacity and expressible drip differed with the type of modified starch added. The expressible drip was lowest with HS; the SA-3 and HS modified starch were whiter than NS. Therefore, HS and SA-1 are suitable additives to improve the quality of frozen fish cakes.

• 한국식품영양과학회지
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• 제35권8호
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• pp.1102-1105
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• 2006

잡곡류인 수수, 기장 율무, 메밀의 가열처리에 따른 in vitro 전분가수분해율을 원곡과 비교하여 분석하였다. 잡곡류의 가열처리로서 열탕처리 또는 증자 후 볶음처리를 하였으며 원곡 상태 또는 가열처리한 후 $pancreatic\;{\alpha}-amylase$를 사용하여 60분간 배양하면서 in vitro 전분가수분해율을 측정하였다. 잡곡류는 ${\alpha}-amylase$ 가수분해가 진행됨에 따라 전분가수분해율(%)이 지속적으로 증가하였다. 원곡의 경우 60분후 전분가수분해율이 메밀 5.4%, 기장 31.3%, 율무 48.3%, 수수 54.7% 순으로 큰 차이가 있었다. 전분가수분해율은 원곡 상태에 비해 가열처리한 곡물에서 $48.6{\sim}99.2%$로 현저히 높았으며 증자 후 볶음처리 방법이 열탕처리에 비해 수수를 제외하고 전분가수분해율이 높은 경향이었다. 본 실험에 사용한 잡곡류 중 amylose 함량이 낮은 기장, 수수, 율무가 amylose 함량이 높은 메밀에 비해 원곡 상태와 가열처리후의 전분가수분해율이 높게 나타났다.