• 한국식품위생안전성학회지
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• 제14권1호
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• pp.84-89
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• 1999

Octenylscuccinated corn starches prepared by reaction of corn starch with 1-octenylsuccinic anhydride(OSAn) and their degree of substitution (DS), reaction efficiency(RE), residual octenylsuccinic acid (OSA), and physicochemical properties were compared with those of the native corn starch. DS increased with increase of OSAn and RE was much nearly the same regardless of increased of OSAn. The content of residual of residual OSA was significantly lower than that of regulation of food additives. And as washing frequency of dispersion of the reactant was increased, the content of residual OSA of octenylsuccinated starch was decreased. Raid Visco-Analyzer initial pasting temperature and setback of octenylsuccinated starches decreased whereas peak viscosity and breakdown increased. When DS of octenylsuccinated starches increased, temperature of initial gelatinization of octenylscuccinated starches drastically decreased. The octenylsuccinated starches also formed clearer pastes. The solubility was much nearly the same regardless of increase of DS at 7$0^{\circ}C$ but the swelling power increased 1.2~1.7 times higher than that of native corn starch at 7$0^{\circ}C$. The water binding capacity of octenylsuccinated starches also decreased.

• Food Science and Biotechnology
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• 제16권5호
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• pp.817-821
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• 2007

The effect of acetylated rice (AR) starch at different concentrations (0, 4, 6, and 8%) on rheological properties of surimi sols and gels was studied. Dynamic frequency sweeps of surimi-AR starch sols at $10^{\circ}C$ showed that the magnitudes of storage moduli (G') decreased with an increase in starch concentration while those of tan ${\delta}$ increased, indicating that the effect of AR starch on the viscoelastic properties of surimi sols depended on starch concentration. In general, the G' thermograms of surimi sols showed the similar sol-gel transition pattern and they were also influenced by the addition of AR starch. The presence of AR starch in the surimi gel system reduced the gel strength and expressible moisture content (EMC). Surimi-AR starch gels showed better freeze-thaw stability compared to the control (0% starch concentration). The effect of AR starch on the rheological properties of surimi sols and gels appeared to be related to the swelling ability of starch granules in the presence of limited water available for starch.

• 한국식품영양과학회지
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• 제32권7호
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• pp.1046-1052
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• 2003

Viscoelastic behavior of oxidized starch gel, modified with sodium hypochlorite (NaOCl) and the adding effects of protein in oxidized starch gel was studied by dynamic viscoelastic measurement. The storage modulus(G′) of starch gel increased with the increase of starch concentration. They showed higher value when starch suspension was treated to 95$^{\circ}C$ rather than 85$^{\circ}C$. Consistency of starch gel was decreased over 1.0% active Cl/g starch when heated to 95$^{\circ}C$, which means that the swelling of starch granules increased with concentration of NaOCl and showed more sensitive against shear. As the extent of oxidation increased, starch granules were easily destroyed. Therefore, it is hard to separate between compartment of leached-out amylose and that of amylopectin, which means that the ability of gel formation was reduced. When oxidized starches were gelatinized in presence of soy protein and sodium caseinate, it was found that G′ decreased, and frequency dependence of G′ and G" increased with the increased degree of oxidation in starch. The reduce of starch-protein interaction was thought to be through the dissociation of the branched amylopectin, which playa leading role in protein interaction, with the oxidation of starch.

• 한국식품영양과학회지
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• 제39권4호
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• pp.542-547
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• 2010

색깔이 다른 대서와 보라밸리 감자로부터 전분을 추출하여 수율, amylose, amylopectin 함량비, 팽윤력, 수분결합능 및 X-ray 전분 구조와 같은 전분의 이화학적 특성을 측정하였다. 두 감자간의 amylose와 amylopectin의 함량 비에는 유의적인 차이(p<0.05)가 나타났고 두 감자 모두에서 amylose 함량이 높아 찰성이라기보다는 매성으로 나타났다. X-ray와 주사전자현미경을 통해 입자를 관찰한 결과 대서와 보라밸리의 모양의 차이와 전분 구조의 차이는 보이지 않았다. 대서와 보라밸리 전분의 입도분석 결과, $50\;{\mu}m$ 안에 포함되는 전분입자 크기가 대서는 $45.44\pm2.79%$이며, 보라밸리는 $42.37\pm1.03%$의 분포였다. 대서와 보라밸리 전분의 수분결합능력의 차이는 보이지 않았다. 반면, 팽윤력은 $65^{\circ}C$에서 시작하여 $80^{\circ}C$에서 높은 증가를 보였으며, $90^{\circ}C$에서 보라밸리 전분의 팽윤력보다 대서의 팽윤력이 약 0.3% 정도 높았다. 대서와 보라밸리 전분의 호화도를 측정한 결과 호화 개시온도, 호화절정온도, 호화종결온도에서 대서보다 보라밸리가 높은 온도를 보였다.

• 한국식품영양과학회지
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• 제28권1호
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• pp.132-139
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• 1999

Physicochemical properties of the crosslinked potato starches of MDC(Molar Degree of Crosslinking) 0.137~3.333 treated with epichlorohydrin were examined. MDC increased proportionally as epichlorohydrin concentration increased. Water binding capacity increased but blue value decreased with increasing MDC. Gelatinization trends obtained from DSC thermograms and transmittance showed that the gelatinization temperature of the crosslinked potato starch was higher than that of native potato starch, but there was no significant difference among the crosslinked potato starches. Solubility and swelling power decreased with increasing MDC. X ray diffraction patterns and scanning electron micrographs showed that the crosslinking of starch did not affect the crystallinity and the granule shape of starch.

• 폴리머
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• 제34권1호
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• pp.58-62
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• 2010

전분을 매트릭스 고분자로 하여 아크릴 단량체를 유화중합 방법으로 그래프트 중합하였다. 에멀젼의 점도와 입자경은 전분 함량이 증가함에 따라 전분의 히드록시기가 물과 상호작용하고 고분자 입자가 분산매인 물 쪽으로 팽윤함으로 인해 증가하였다. 에멀젼의 화학적 안정성은 전분 함량이 증가할수록 양호하였으나 내수성과 내알칼리성은 전분 함량이 증가할수록 친수성이 증가하면서 감소하였다. 탄산칼슘을 포함한 전분-아크릴 에멀젼 배합물의 불투명도는 전분의 함광이 증가함에 따라 전분 고유의 색깔에 의해 감소하였고 도막의 상태는 전분의 함량이 증가함에 따라 도막의 무정형 상태가 증가하면서 균열이 없는 매끈한 외관을 나타내었다.

• 한국식품과학회지
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• 제21권4호
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• pp.528-535
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• 1989

감자(세풍과 대지)에서 분리한 전분을 큰 입자와 작은 입자로 분획하고 입자별 일반성질과 호화특성을 비교하였다. 전분입자의 크기는 세풍전분이 $10{\sim}85{\mu}m$, 대지전분이 $13{\sim}90{\mu}m$이었고, 작은 입자$(<30{\mu}m)$는 대지전분이, 큰 입자$(>41{\mu}m)$는 세풍전분이 많았다. 일반성질과 물결합 능력은 차이가 없었고, 아밀로오스 함량은 큰 입자가 높았다. 팽윤력은 큰 입자가 작은 입자보다 낮았고, 아밀로그램의 최고점도는 세풍전분은 입자별로 차이가 없었으나, 대지전분은 큰 입자가 높은 값을 보였다. 호화온도 범위는 작은 입자가 큰 입자보다 넓었으나, 호화 엔탈피는 차이를 보이지 않았다. 두 전분 모두 입자별에 관계없이 $70^{\circ}C$에서 호화가 완료되었다.

• 한국식품과학회지
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• 제25권5호
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• pp.461-467
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• 1993

마이크로파 가열방법에 따른 감자친분의 특성을 검토하기 위하여 마이크로파를 직접 가열한 전분(A군)과 감자에 마이크로파를 가열하여 분리한 전분(B군)을 대상으로 이화학적 특성을 비교분석한 결과는 다음과 같다. 감자전분의 단백질과 회분 함량은 마이크로파 가열에 의하여 거의 변화되지 않았으나, 유리지질은 마이크로파 가열시간이 길수록 감소한 반면, 결합지질은 마이크로파 가열시간이 길수록 증가하였다. 인의 함량은 마이크로파 가열시간이 길수록 감소하였으며 전분에 마이크로파를 직접 가열한 A군 보다 감자에 마이크로파를 가열하여 분리한 전분인 B군의 변화 정도가 컸다. 광학 및 편광현미경으로 관찰한 전분입자의 형태와 복굴절현상은 마이크로파 가열방법, 가열시간에 따른 차이는 나타나지 않았으나, SEM으로 관찰한 입자의 표면형태는 A군의 경우 300초 가열시 약간의 변형이 나타났고, B군은 180초 때부터 표면의 변화가 나타났으나 변화정도는 A군보다 더 적었다. 물결합능력은 마이로파 가열시간이 길수록 A군, B군 모두 증가되었고, 아밀로오스 함량 및 Blue value는 마이크로파 가열 시간이 길수록 A군, B군 각각 감소하였다. 팽윤력과 용해도는 마이크로파 가열시간이 길어짐에 따라 각각 감소하였는데 마이크로파 가열방법에 따라 다소 차이가 있었다. 감자전분의 X-선 회절도는 A군의 경우 회절각도$(2{\theta})$ $5.4^{\circ}$에서의 peak 높이가 감소되었으나, B군은 회절선의 변화가 없었고 전체적인 결정성이 약간 증가하였다.

• Elastomers and Composites
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• 제53권3호
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• pp.175-180
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• 2018

Solution-styrene-butadiene rubber (SSBR) composites were manufactured using four kinds of fillers: silica-silane coated carbon black (SC-CB) hybrid, starch-SC-CB hybrid, pure silica, and pure starch. The influence of filler type on the mechanical properties of the rubber matrix was studied in this work. SC-CB was prepared by silane-graft-coating using vinyl triethoxy silane and carbon black, which enhanced the dispersion effect between the rubber matrix and the filler, and improved the mechanical properties of the compounds. The morphology of the composites was observed by field-emission scanning electron microscopy (FE-SEM). The thermal decomposition behavior of the composites was determined by thermogravimetric analysis (TGA), and the crosslinking behavior of the composites was tested using a rubber process analyzer (RPA). The hardness, tensile strength, swelling ratio, and gas transmittance rate of the composites were evaluated according to ASTM. The test results revealed that with the addition of SC-CB, the hybrid fillers, especially those blended with silica, showed a better reinforcement effect, the highest hardness and tensile strength, and stable thermal decomposition behavior. This implies that the silica-SC-CB hybrid filler has a notable mechanical reinforcement effect on the SSBR matrix. Because of self-crosslinking during its synthesis, the starch-SC-CB hybrid filler produced the most dense matrix, which improved the anti-gas transmittance property. The composites with the hybrid fillers had better anti-swelling properties as compared to the neat SSBR composite, which was due to the hydrophilicity of silica and starch.

• 한국생활과학회지
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• 제14권6호
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• pp.1037-1046
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• 2005

Using three consecutive years' harvested rices and their starches isolated from rice flours by alkaline method, it was found that no significant aging effect on rice flour and starch was observed based on following results. Proximate data of flours or starches showed in similarity, except high level of crude fat in rice flour and rice starch harvested in 2002. In SEM, the surface of aged rice flour had slightly layered shape due to possible abrasion during storage, and that of aged starch showed more smooth and less rigid polygonal shape. X-ray diffraction patterns of flours and starches were all A type, and crystallinity of rice starch harvested in 2000 had the smallest. From tristimulus colorimetry (Hunterlab Color), total color difference ($\Delta$E) calculated from L, a, and b gave less color difference with the darkest in 2002 harvested one among flours and the lightest in 2001 one among starches. WBCs of both 2002 rice flour and starch were the lowest among samples studied. At 80$^{\circ}C$, swelling power and solubility of rice starches harvested in 2000, 2001 and 2002 were 14.35, 9.75; 14.04, 9.6; and 12.49, 8.82, respectively. The highest peak viscosities measured by RVA were shown both in 2001 rice flour and in its starch. Starch and milled rice flour harvested in 2000 had higher hydrolytic $\alpha$-amylase, compared to other flour and starch samples.