• 한국식품과학회지
• /
• 제25권1호
• /
• pp.83-85
• /
• 1993

밤을 $0.15{\sim}0.45\;kGy$ 범위의 감마선으로 처리하고 이로부터 분리한 전분의 성질을 조사하였다. 감마선 처리에 따라 전분의 물결합 능력은 다소 증가되었고, 고유점도와 아밀로그래프 점도는 일정하게 감소되었다(r=-0.950). 그러나 전분의 팽윤력, blue value 및 광투과도는 발아억제 선량범위에서 변화되지 않았다.

• 한국식품조리과학회지
• /
• 제29권6호
• /
• pp.833-839
• /
• 2013

Separated normal and waxy rice starches were pulverized, and the physicochemical and digestive properties of the starches were determined. The size of both starch granules significantly decreased (less than $8{\mu}m$) after pulverization. For pasting properties, significant decreases of peak and setback viscosity were observed in both of pulverized starches than in native ones. The lower pasting temperature as well as increased solubility and water binding capacity of pulverized starches imply molecular degradation of starch by pulverization. For thermal properties, onset temperature and melting enthalpy significantly decreased after pulverization, especially in normal rice starch, however there was no difference in amylose-lipid complex before andafter pulverization. The slowly digestible and resistant starch portion of normal rice starch increased after pulverization, however, in waxy rice starch, the rapidly digestible portion increased.

• Preventive Nutrition and Food Science
• /
• 제2권1호
• /
• pp.23-28
• /
• 1997

Physicohemical properties of corn starches isolated from non-glutinous and corn grains fol-lowing γ-irradiation up to 10kGy were investigated. Blue value, water binding capacity and swelling power decreased, while alkali number ad solubility increased by γ-irradiation , which was more pronounced in glu-tinous corn starch than in non-glutinous corn starch. The optical transmittance increased with an increment of heating temperature and applied irradiation doses. No significant difference was observed in Hunter's color value between both starches isolated from non- irradiated and irradiated and irradiated corn grains. Amylograph viscosities decreased remarkably as dose levels increased. The overall effects of γ-irradiation was more distinguished in glutinous starch than in non-glutinous starch.

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

• 한국식품조리과학회지
• /
• 제9권2호
• /
• pp.67-73
• /
• 1993

The effects of addition of brown rice flour on the Backsulgies were examined. We chose the addition ratio of brown rice flour as 0%, 50%, 100% along with the pilot study. The addition of brown rice flour did not make significant changes in water-binding capacity, swelling power and the degree of gelatinization. But the addition of brown rice flour had a delaying effect of retrogradation of Backsulgies by textural analysis. In sensory evaluation, the Backsulgi added brown rice flour 50% had the highest value in the overall quality of sensory characteristics. But there was no significant difference in the other sensory characteristics between the 50% and 0% added with. Therefore we concluded that the addition of brown rice flour on Backsulgies improve the sensory characteristics as well as delay the retrogradation and would be a good source of dietary fiber.

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

• 한국식품영양과학회지
• /
• 제29권1호
• /
• pp.1-5
• /
• 2000

Physicochemical properties and gelatinization patterns of purple-fleshed sweet potato starch were studied. Shape of starch granule was round and polygonal, X-ray diffraction pattern was Ca-type. Amylose content was 14.4% which was lower than that of other sweet potato starch. Water binding capacity was 82.54%, swelling power and solubility at 8$0^{\circ}C$ were 27.94% and 15.35%, respectively. Initial temperature of gelatinization was 72$^{\circ}C$ using Brabender/Visco/Amylograph, consistency and setback were lower than those of other sweet potato starch. The peak temperature and enthalpy determined by DSC were 68.1$^{\circ}C$, 1.24cal/g, respectively. The transmittance of starch dispersions in alkaline solutions increased with NaOH concentration up to 0.17N, and then changed slowly at 0.19N or above. The apparent viscosities were similar to the transmittance of starch dispersions in alkaline solutions, but drastically increased above 0.21N.

• Journal of Ginseng Research
• /
• 제18권3호
• /
• pp.191-195
• /
• 1994

Among many kinds of constituents of ginseng root, starch was the most noticeable component related to inside white in fresh ginseng. The ash of inside white section was higher in content and greenish gray in color. The water binding capacity and ash content of the starch from inside white fresh ginseng were higher than those of starch from normal fresh ginseng, but amylase content was not significantly different. Ash of inside white fresh ginseng starch contained higher in Ca, Mn and Fe content. Complexes of small granular starch and amino acids were rich in swelling power, and solubility by temperature change were similar between inside white fresh ginseng starch and normal one, but the former was more easily swelled than the latter.

• 한국식품영양과학회지
• /
• 제24권4호
• /
• pp.594-600
• /
• 1995

To efficiently utilize not only fresh chestnut(FC) but also wormy chestnut(WC), four types of chestnut starches which were fresh chestnut starch(FCS), fresh chestnut crude starch(FCCS), wormy crude starch(WCS) and wormy chestnut crude starch(WCCS) were extracted. Amylose content of FCS(46.5%) and water binding capacity of FCCS(103.0%) were higher than those of othe three, respectively. Swelling powers of all sample starches increased rapidly from 6$0^{\circ}C$ to 8$0^{\circ}C$. Solubilities showed the same pattern as the swelling powers. In the textural properteis investigated with IUTM(instron universal testing machine), hardnesses and elasticties of chestnut starches were 50~58I.U. and 14~16I.U., respectively. The results of textural evaluations showed that it was possible to prepare chestnut mook with FCS, FCCS and WCS.

• Preventive Nutrition and Food Science
• /
• 제4권3호
• /
• pp.175-179
• /
• 1999

To develop a production method for modified starches with less pollution, pH adjustment and gamma irradiation were applied to commerical corn starch. Blue values were significantly decreased , while alkali number, optical transmittance and solubility markedly increased when gamma irradiation was applied to pH 2 adjusted corn starch. Water binding capacity and swelling power at pH 5 were the highest among the samples. Gelatinization viscosity was considerably affected by gamma irradiation and pH of the starch. Gamma irradiation of pH 2 adjusted starch showed the lowest peak viscosity and the best cooling stability among the tested samples . Therefore, the production of modified starch with low viscosity as well as with sufficient viscosity stability seems feasible by controlling the pH of the starch and gamma irrdiation.