• Mycobiology
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• v.39 no.4
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• pp.278-282
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• 2011

The objective of this study was to find useful fungi with ${\alpha}$-amylase activity from the Korean traditional nuruk for the quality of traditional Korean alcoholic beverage. In this study, 165 samples of traditional nuruk were collected from 170 regions throughout Korea and the fungi were isolated to a total of 384 strains. In order to investigate the effect of microflora on nuruk, ${\alpha}$-amylase activity, saccharogenic power (SP), starch hydrolysis activity and acid producing activity were evaluated. Ten strains were selected by ${\alpha}$-amylase activity, which ranged from 458.47 to 1,202.75 U/g. The size of the discolored zone for the starch hydrolysis activity of each fungus ranged from 0.3 to 2 cm. The SP of the 10 strains ranged from 228.8 to 433.4 SP. Of the 10 stains, three were identified as Aspergillus oryzae, two as Aspergillus flavus, two as Lichtheimia sp., one as Rhizopus oryzae and two as other strains. The total aflatoxins present in the nuruks were examined using enzyme-linked immunosorbent assay. The 10 nuruks had less than 1.11 ppb of aflatoxins.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.2
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• pp.267-273
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• 1996

열풍건조 전 전처리로서 $50^{\circ}C의$ 2%(w/v)가용성 전분용액에서 20분간 침지를 한 처리구와 건조 후 분말 입자크기가 $40^{\circ}C,$ 90%RH의 저장 중 분말양파의 물리적 성질에 미치는 영향을 조사하였다. 저장 중 수분흡수는 처리구와 대조구 모두 분말양파의 입자 크기에 관계없이 저장 초기에 빠르게 이루어진 후 저장시간이 지남에 따라서 둔화되었다. 처리구가 대조구에 비하여 저장중 수분흡수가 작게 나타났다. 처리구의 경우 분말입자가 큰 -24+60 mesh의 수분흡수는 저장 6시간 후 처리구와 대조구의 덩어리 형성 정도는 각각 12.26과 60.1%이었다. 입자 크기에 다른 덩어리 형성 정도는 처리구에서 저장 1시간 후 2.28%과 23.6%로 나타났다. 겉보기 밀도에서는 처리구가 대조구에 비하여 전반적으로 높은 값을 나타내었으며 처리구의 경우 수분흡수가 0.03에서 0.12g수분/g고형분으로 늘어남에 따라서 겉보기 밀도는 입자가 큰 분말은 0.49에서 0.38g/㎤이였으며 입자가 작은 분말은 0.31에서 0.29g/㎤로 나타났다. 압축성에서는 입자 크기가 크고, 수분흡수가 많이 이루어진 분말일수록 도한 대조구가 처리구 보다 응집성질을 가지게 되므로 높은 값을 나타내었다. 이완상수에서는 입자가 큰 처리구의 경우 수분흡수가 3.0과 12.1%이루어 진 것을 비교하면 각각 2.45와 2.01로 나타났다. 이는, 수분흡수가 높아짐에 따라서 고체 성질이 줄어들게 됨으로써 이완상수값이 낮아지기 때문이다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.1
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• pp.85-92
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• 2000

This study was carried out to storage of Pleurotus ostreatus packed in various trays made by different matrials-expanded polystyrene (EPS), rice straw pulp(RP), and RP trays coated with starch, carboxyl methyl cellulose (CMC), polyacrylamide (PAM), alkylketen dimer (AKD), rosin size (RS) and polyethylene glycol (PEG) at 8~1$0^{\circ}C$ and 70~80% relative hymidity for 6 days. At 6 days storage, weight increase of RP and CMC tray was lower (p<0.05) than those of others and the weight of oyster mushroom packed in RP, CMC and AKD tray decreased lower(p<0.05) than those of others. Carbon dioxide contents in trays were increased from 0.5% to 5.5%~8.6% within 1 day storage. Oxygen contents in trays were sharply decreased from 20% to 0.8%~8.2% within 1 day storage. Lightness of oyster mushroom increased all trays. Off flavor appeared stronly in oyster mushroom packed in EPS, AKD and PEG during storage, but was not detected in mushroom packed in starch and CMC until 4 days storage.

• Journal of the Korean Society of Food Culture
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• v.20 no.3
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• pp.299-304
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• 2005

This study investigated the feasibility of the bread making process with the mixture of the functional rice flour. The bread was manufactured with 20, 30 or 40% functional rice flour with increasing and wheat flour. Gelatinization characteristics of the rice starch was examined by differential scanning calorimetry(DSC). Coated with soluble dietary fiber rice showed the highest gelatinization enthalphy among functional rices and other functional rices were similar to normal rice. in the viscosity point of view. generally the viscosity related to the addition ratio. The most viscose case was 30% Sangwhang rice but in fermented with monascus ruber rice case, viscosity was low even with 40% case because of the transformation of the starch granules. In sensory evaluation, the highest sensory scores for the uniformity of pore size and flavor were obtained when sangwhang rice flour content was 20%. The textual study was mainly focused on the hardness, cohesiveness, adhesiveness, springiness, chewiness. Textural characteristics of functional rice bread crumb bakedwith 20% coated with soluble dietary fiber rice, 20% sangwhang was low in hardness, chewiness and gumminess. Therefore, Sangwhang rice flour 20%, Monascous ruber 20% and Coated soluble dietary fiber rice 20% were considered to be the most suitable addition ratio for the rice breads.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1129-1129
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• 2001

Maize, in Hungary, is the fodder-plant grown in the biggest quantity. It is not only used as a fodder but other products such as iso-sugar are made from it, too. The quality of the fodder and the produce is largely dependent on the composition of the supplied maize to the processing site. The examination of quality parameters besides conventional methods are investigated and measured by NIR spectroscopy on a routine basis. The investigated parameters are the following: water, total protein, starch and oil content. The accuracy and precision of determining these parameters we, apart from the wet chemical methods, influenced by sample preparation to a great extent. One of the main features of this is the sample particle size and its distribution across the sample. The uneven distribution of particle size negatively influences the measurement accuracy, decreases model robustness and prediction ability. With these in mind the aim of our experiment was to investigate the effect of particle size on the accuracy of maize composition determination using reflection measurement setup. In addition, we tested different spectrum transformations, which are suitable for canceling this effect. In our experiment 47 samples were analyzed with three different mesh sizes (1.5mm, 1.8mm and 2mm). The results of our findings are presented here.

• Korean journal of food and cookery science
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• v.25 no.4
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• pp.427-434
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• 2009

To increase rice consumption and substitute rice flour for wheat flour to make gluten-free bakery products, the physicochemical and pasting properties of rice flours prepared from raw and soaked rices passed through different size screens were investigated. The quality properties of manju dough and preparation of rice manju were also measured. Dry milled flour with soaked rice (DMFSR) were decreased in ash and crude lipid contents compared to dry milled flour with raw rice (DMFRR). Water binding capacity, damaged starch content, and L value of rice flour increased with decreasing particle size, but the b value decreased. Peak, cold, and breakdown viscosities of DMFSR were higher than those of DMFRR by RVA. Hardness of manju dough with DMFSR was lower than that with DMFRR, but that of manju shell exhibited a reverse trend. Sensory difference testing revealed the smoothness of surface, hardness, roughness, and overall quality were significantly different (p<0.05). The smoothness of the surface of manju with DMFRR-200 and all DMFSR were better than that of manju prepared with wheat flour. Hardness showed lower values in DMFRR-200, and all DMFSR as well as wheat flour and roughness decreased with decreasing particle size. Rice manju with wheat flour, DMFRR-200, DMFSR-120, and DMFSR-170 ranked above 5 points and were not significantly different (p<0.05).

• KOREAN JOURNAL OF CROP SCIENCE
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• v.54 no.3
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• pp.249-259
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• 2009

Puroindoline alleles, grain characteristics, milling performances and physical properties of flour of 22 Korean wheat cultivars were evaluated to determine the influence of puroindolines genotypes on grain and flour characteristics and to provide useful information for improving milling and end-use quality in Korean wheat breeding programs. Nine Korean wheat cultivars carried with Pina-D1a/Pinb-D1a, 11 cultivars had Pina-D1a/Pinb-D1b and 2 cultivars were Pina-D1b/Pinb-D1a. Korean wheats carrying with Pina-D1a/Pinb-D1a genotypes showed lower test weight and thousand kernel weight, area and roundness of grain and hardness index in grain characteristics, lower flour yield and higher proportion of break flour in milling performances and lower average particle size of flour, ash and damaged starch content, water retention capacity, yellowness-blueness and higher lightness of flour than wheats with Pina-D1a/Pinb-D1b or Pina-D1b/Pina-D1a genotypes. Pina-D1a/Pinb-D1b genotypes showed lower 1000-kernel weight, grain area, higher average of particle size of flour, higher ash and damaged starch content than Pina-D1b/Pina-D1a genotypes. There was no difference in hardness index of grain, milling performances, flour color between Pina-D1a/Pinb-D1b and Pina-D1b/Pina-D1a genotypes. These results could present the information to improve milling quality and physical properties of flour in Korean wheat breeding programs.

• Journal of Microbiology and Biotechnology
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• v.21 no.9
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• pp.947-953
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• 2011

A fungal strain, Aspergillus terreus strain GA2, isolated from an agricultural field cultivating sweet sorghum, produced feruloyl esterase using maize bran. In order to obtain maximum yields of feruloyl esterase, the solid state fermentation (SSF) conditions for enzyme production were standardized. Effective feruloyl esterase production was observed with maize bran as substrate followed by wheat bran, coconut husk, and rice husk among the tested agro-waste crop residues. Optimum particle size of 0.71-0.3 mm and moisture content of 80% favored enzyme production. Moreover, optimum feruloyl esterase production was observed at pH 6.0 and a temperature of $30^{\circ}C$. Supplementation of potato starch (0.6%) as the carbon source and casein (1%) as the nitrogen source favored enzyme production. Furthermore, the culture produced the enzyme after 7 days of incubation when the C:N ratio was 5. Optimization of the SSF conditions revealed that maximum enzyme activity (1,162 U/gds) was observed after 7 days in a production medium of 80% moisture content and pH 6.0 containing 16 g maize bran [25% (w/v)] of particle size of 0.71-0.3 mm, 0.6% potato starch, 3.0% casein, and 64 ml of formulated basal salt solution. Overall, the enzyme production was enhanced by 3.2-fold as compared with un-optimized conditions.

• Journal of Animal Science and Technology
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• v.63 no.3
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• pp.465-474
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• 2021

It has become important to explore alternative feed ingredients to reduce feed costs, which are burdensome for livestock production. In addition, it is desirable to find efficient and functional alternative ingredients for traditional feed ingredients in pig diets, considering the stress and sensitivity of disease of pig. Rice is produced around the world like corn that is the typical energy source in pig diets. Although the nutritional quality varies depending on the degree of milling, rice, except whole grains (paddy rice), contains more starch than corn and its structure and granule size are easier to digest than corn. In addition, the fact that rice has fewer non-starch polysaccharides (NSP) and anti-nutritional factors (ANFs) is also effective in improving digestibility and various polyphenols in rice can help modulation of immune responses, which can be beneficial to the gastrointestinal environment and health of pig. Many studies have been conducted on rice focusing on things such as degree of milling, substitution rates of corn, granule size, and processing methods. Most results have shown that rice can be partially or completely used to replace corn in pig diets without negatively affecting pig growth and production. While further research should focus on the precise biological mechanisms at play, it was confirmed that the use of rice could reduce the use of antibiotics and pig removal and protect pigs from gastrointestinal diseases including diarrhea. From this point of view, rice can be evaluated as a valuable feed ingredient for swine diets.

• Journal of Ginseng Research
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• v.18 no.2
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• pp.122-127
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• 1994

Red ginseng extracts accounted for the major precipitating material in red ginseng drink prepared with various components and pasteuralized at $80^{\circ}C$ for 30 min. Precipitates in red ginseng extracts isolated by centrifugation were investigated for its chemical components and physicochemical properties. Recovery of precipitates in red ginseng extracts was 1.59% on a dry weight basis. Precipitates were composed of starch (71.47%), crude protein (21.75%), pectin (1.70%), polyphenol (2.97%) and calcium (3.83 ppm) but ginsenosides were not present. Absorption peak at 285 nm which appeared in red ginseng extracts was absent in the precipitates. pH and Hunter L value of the precipitates decreased, while Hunter a and b values increased in contrast to red ginseng extracts. Precipitates were solubilized to some extent in polar solvent. The shape of precipitate particle was round, sciral or irregular square. Particle size of precipitates varied from 0.17 $\mu\textrm{m}$ to 41.3 $\mu\textrm{m}$ in length.