• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.343-345
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• 2002

The study was investigated hot-water soluble on waxy black and waxy rice flours according to gelatinization temperatures and heating time. The hot-water soluble contents of both samples were increased during heating time at $90^{\circ}C$. The waxy black and waxy rice flours solutions according to gelatinization temperatures ($80^{\circ}C,\;90^{\circ}C,\;95^{\circ}C\;and\;98^{\circ}C$) were heated for 10, 20 and 30 min. Determination of elution patterns of rice flours was used by Sepharose CL-2B column. As a result, the elution patterns were eluted the most in void volume ($V_0$) and the elution patterns of the hot-water solubles were increased according to heating time and gelatinization temperatures.

• Applied Biological Chemistry
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• v.38 no.6
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• pp.554-562
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• 1995

Effect of the modification of rice protein by protease and 2-mercaptoethanol on physicochemical and gelatinization properties was investigated for the three cultuvars of rice. Total amylose contents of Chucheongbyeo(japonica type), Chosengtongilbyeo(tongil type, indica x japonica) and IR 36 (indica type) were in the range of $20{\sim}25%$. Total amylose and insoluble amylose content of IR 36 were higher than the others. The differential scanning calorimetric and X-ray diffraction results revealed higher relative crystallinity of IR 36 than the others. Water uptake was increased and amylographic viscosity was significantly decreased by 2-mercaptoethanol treatment. Amylographic viscosity was significantly decreased and hot water-soluble carbohydrate content was increased by protease treatment. The proportions of high molecular weight of soluble carbohydrate fractionated by gel filtration chromatography were increased by protease treatment. These effects were most significant in IR 36. This results suggested that starch gelatinization be accelerated by alteration of the protein with protease and reducing agent.

• Applied Biological Chemistry
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• v.39 no.1
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• pp.49-53
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• 1996

Acid-modified starch was prepared by treating a warm aqueous starch suspension with dilute mineral acid$(0.2\;N\;HCl,\;45^{\circ}C,\;20\;mim{\sim}1\;h)$. The swelling power and solubility of acid-modified red bean starches increased and the changes occurred at tower temperature. According to gel chromatography of starches, the amylose and amylopectin moieties of red bean starches were not affected very much by hydrolysis conditions used. The elution profiles of soluble carbohydrate showed that the larger molecules were leached as the heating temperature increased. Total amounts of soluble carbohydrate were increased by acid-modification. The gel strength of acid-modified starches at each temperature increased, whereas cohesiveness decreased in acid-modified starch gels except at $85^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.3
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• pp.262-265
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• 1993

Dietary fiber content and carbohydrate digestibility of dried soymilk residue (DSR) and tofu containing DSR were evaluated. Insoluble dietary fiber (IDF) content was 37.4 and 49.8% (%, moisture free basis) for common soymilk residue and DSR, respectively. Both soymilk residues contained 12.5% of soluble dietary fiber (SDF, dry basis). Tofu containing DSR, which is partially substituted with DSR corresponding to 10% weight of soybean used, had higher dietary fiber content (30% more for RDF and 45% more for SDF) than tofu manufactured in traditional manner. Carbohydrate digestibility was much lower in all tofu products ranging from 11% to 21%, and there was a negative correlation( r = -0.9243) between carbohydrate digestibility and total dietary fiber content.

• Asian Journal of Turfgrass Science
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• v.2 no.1
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• pp.49-58
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• 1988

질소비료 3수준(0,350,700kg N-ha-1year-1) 및 예초간격 3수준( 10,20,30일 간격)하에서 이 요인들이 식물체 각부위(엽, 엽초를 포함한 차, 포복경 및 근)내, N,P,k,Ca,Mg 및 가용성 탄수화물함량에 여하히 영행을 미치는가게 대해서 1983년 6월부터 10일 까지 대전 배재대학실험포장에서 조성한지 3년 지난 한국잔디를 대상으로 실험하였던 바 결과는 다음과 같다. 1. 질소 증시한 결과 식물체 각부위내 N함량은 증가하였다. 특히 N성분은 엽부위에 다량으로 집적 되어 있어 저장양분으로서의 역할을 하지못하는 것으로 사료되었다. 2. 질소비료에 대한 P성분의 반응은 식물체부위에 따라 변화가 심하게 나타났는데 엽부위로서는 P함량이 감소한 반면, 경 및 포복경에서는 예초간격이 30일에서 10일로 단축되었을 때 한하여 증가하는 양상 을 보였다. 3. K 함량은 질소를 증랭시용할때 엽과 경부위에 특히 많이 축적되었으며 근부위에서는 질소시용이 오히려 K함량을 감소시키는 요인으로 작용하였다. 그러나 N과 K함량간에는 지상부위와 포복경에서 정의 상관관계가 인정되었다. 4. Ca 함량은 엽과 경부위에서 예초간격을 짧게 하였을때 질소시용에 따른 부의 반응을 보였다.5. Mg 함량은 질소나 예초간격에 거의 영향을 받지 않았다. 6. 가용성 탄수화물함량은 질소시용량이 증가함에 따라 비례적으로 감소하였다. 그러나 예초간격의 영향은 경부위를 제외한 각부위에서 나타나지 않았다. 7. 영양성분에 대한 예초간격의 효과는 질소만큼 크지 않았으나 질소시용과 함께 나타난 유의적 변화는 부위별로 각각 다르게 표현되었다. 즉 N함량은 예초간격을 단축하였을 때 엽 및 경부위에서만 증가되었고 Ca 함량은 30일간격으로 연장할때만 증가되는 경향이었다. 한편 K 및 Mg함량은 예초간격에 의해 영향을 받지 않거나 변동이 심한 상황으로 나타났다.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.720-729
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• 1996

Effect of the cellulase treatment on the physicochemical properties of three varieties of rice (chucheongbyeo, chosengtongilbyeo and IR 36) and the texture of cooked rice were investigated. The swelling power and solubility of the rice flours were increased and amylographic viscosities, especially cold viscosities were decreased by cellulase treatment in all varieties. Gel chromatography of soluble carbohydrates from cellulase-treated rice flours on sepharose 2B-CL showed a singificant increase of low molecular weight $(10^{4})$ fraction which might be produced upon hydrolysis in endosperm cell wall constituents. The hardness of cooked rices prepared from cellulose-treated rices significantly decreased.

• Food Engineering Progress
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• v.22 no.4
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• pp.344-352
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• 2018

The effects of chemical compositions (protein, lipid, and dietary fiber) on the physical properties of dried biji powders were investigated. The raw biji was freeze-dried (control) and hot-air dried (untreated). The untreated biji was further defatted and deproteinated. The prepared biji powders were analyzed for the proximate composition, total dietary fiber (TDF), water absorption index (WAI), water solubility index (WSI), swelling power, solubility (including the quantification of soluble carbohydrate and protein fractions), and final viscosity (using a rapid visco analyzer). Control and untreated biji powders exhibited the similar chemical compositions. The defatted biji possessed higher TDF, although its protein content did not significantly differ for control and untreated ones. The deproteinated biji consisted mainly of TDF. WAI and swelling power increased in the order: deproteinated > defatted > control > untreated biji powders. WSI and solubility increased in the order: control > untreated > defatted > deproteinated biji powders. The similar patterns were observed for soluble carbohydrate and protein fractions. The deproteinated biji revealed the highest viscosity over applied temperatures, while the untreated one was lowest. Overall results suggested that the physical properties of the dried biji powder were reduced by protein and fat, but enhanced by dietary fiber.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.5
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• pp.542-550
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• 1996

An experiment with alfalfa (Medicago sativa L.) plants was designed to investigate the changes in non-structural carbohydrate (NSC) contents and the activities of amylolytic enzymes during a regrowth period following defoliation. Sampling from hydroponic grown-plants were carried out at intervals during 24 days of regrowth. Shoot regrowth was very slow during the first 10 days and root growth was depressed after defoliation. Defoliation induced a great decrease in both total sugar and starch contents in taproots during the first 10∼14 days. A major recovery of NSC occurred from day 15. Averaged over sampling dates, the activity of exo-amylase was about 400-fold higher than that of endo-amylase. Exo-amylase activity in defoliate plants slightly increased until day 6 (maximum level) and then decreased. Endo-amylase rapidly increased for the first 4 days after defoliation and slightly increased afterwards to a maximum on day 24. These results showed that increase in amylolytic enzyme activity in taproots coincided with the time of starch utilization during regrowth and that indicated it plays an important role in starch degradation.

• Journal of the Korea Organic Resources Recycling Association
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• v.18 no.1
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• pp.81-88
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• 2010

Characteristic of hydrogen production was investigated to find the optimum heat pretreatment conditions for the anaerobic fermentation of food waste. The heat pretreatment of food waste enhanced the hydrogen yield due to the increase of soluble chemical oxygen demand (SCOD) and carbohydrate content. This result revealed that the maximum degrees of disintegration of SCOD and carbohydrate content were 55.1% and 223.6%, respectively. On the other hand, the improvement of hydrogen yield was insignificantly affected by heating reaction time at longer than 20 min; the increase of hydrogen yield was only about 7% between 20min and 1 hour. Therefore, the increase of reaction time more than 20min was not necessary.

• Journal of the Korean Society of Food Culture
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• v.19 no.6
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• pp.691-700
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• 2004

This study was conducted to examine the proximate composition, alginic acid and mineral contents and the types of calcium and magnesium in the parts(frond, stipe, sporophyll) of sea mustards. Carbohydrates and the crude fat was the highest in sporophyll. The contents of alginic acid were $25.9{\sim}32.2%$. Total alginic acid(32.2%) and insoluble alginic acid in water(27.7%) was e highest in sporophyll. Calcium and magnesium was the highest in frond. Phosphorous, potassium and sulfur was the highest in sporophyll. Iron, zinc and mangane was the highest in frond. Ca/P ratio in frond and stipe was about $1.7{\sim}1.8:1$ levels. Calcium and magnesium soluble in sodium chloride was the highest in sea mustards. Calcium and magnesium soluble in water was the highest in frond. Calcium and magnesium soluble in hydrochloric acid was the highest in sporophyll.