• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.755-759
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• 1989

Starches obtained from Seipoong and Daeji potato were classified into go starch granules $(>41{\mu}m)$ and small starch granules $(<3{\mu}m)$. Rheological properties of heat-gelatinized starch paste were studied to elucidate difference of the fractionated starches. Heat-gelatinized starch paste of potato showed Bingham pseudo-plastic behavior. The consistency index and yield stress of small starch granule paste were greater than those of large starch granule paste. As starch paste concentration increased, consistency index and yield stress of heat-gelatinized small starch granule paste increased more than those of large one. As measuring temperature increased, consistency index of heat-gelatinized starch paste decreased and temperature depedence was greater in small starch granule paste than in large one.

• Korean Journal of Organic Agriculture
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• v.10 no.1
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• pp.75-86
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• 2002

This study was conducted to investigate the effects of pig manure composting using starch pulp m growth and yield characteristics of potato cropping. Four treatments ; No compost, 1 : 1 : 0, 1 : 0.75 : 0.25 and 1 : 0.5 : 0.5 the mixing ratio of pig manure, saw dust, and dehydrated starch pulp and composting by Piling and blowing methods. Plant heights in first growth stage were higher for the treatment of saw dust compost and starch pulp compost than the treatment of chemical fertilizer, but after the stage, there were no significant difference among treatments. The number of stolons were met for 10.9 in 1 : 0.5 : 0.5 treatment, following 1 : 0.75 : 0.25 and 1 : 1 : 0. On the other hand, tuber diameter and top dry matter weight tended to be larger for manure treatment than no treatment but there was no significant difference. Total number of tubers were largest for 1 : 0.5 : 0.5, and those for 1 : 1 : 0 and 1 : 0.75 : 0.25 were similar. Tuber yields of not more than 80g tended to be different, but those of between 81g and 120g and more than 120g were apparently larger for the compost treatment than no treatment. The ratio of marketable tubers appeared large to be about 86% for 1 : 0.75 : 0.25 and 1 : 0.5 : 0.5 treatments. Ratio of infected common scab on potato tubers tended to be highest for 1 : 0.5 0.5 but there were no statistical significance. However, when compost was made by mixing starch pulp in future, the solutions to the occurrence of infected common scab must be considered, The contents of N. P, K and Ca in leaves were larger for the compost treatment than no treatment, but no significant difference was observed, Accordingly, the effects of treating starch pulp compost on growth and yield characteristics of potato cropping were more affirmative than those of saw dust compost.

• Journal of Food Hygiene and Safety
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• v.28 no.2
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• pp.181-187
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• 2013

Identification of main ingredients in starches has been investigated using physicochemical analysis method mainly. However, physicochemical properties such as particle size have limitations in determining the differences among mixed starches. Therefore, we developed a molecular biological method to identify materials used in starch, as a sample, 11 kinds of starches including sweet potato starch, potato starch, corn starch, and tapioca starch. DNeasy plant mini kit, magnetic DNA purification system, and CTAB methods were used to extract DNA from samples. After gene extraction, whole genome amplification (WGA) was performed to amplify the extracted DNA. Species-specific primers were used as followings: ib-286-F/ib-286-R (105 bp), Pss 01n-5'/Pss 01n-3' (216 bp), SS11b 3-5'/SS11b 3-3' (114 bp), and SSRY26-F/SSRY26-R (121 bp) gene for sweet potato, potato, corn, and tapioca, respectively. In this study, we could confirm the main ingredients using WGA and PCR method.

• Korean Journal of Food Science and Technology
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• v.17 no.4
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• pp.258-264
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• 1985

The energy for cooking starch prior to saccharification could be saved by fermenting raw starch into ethanol using Aspergillus niger koji of wheat bran. Optimum cultivation time to produce glucoamylase was 4 days in wheat bran medium. The rate of saccharification from uncooked corn starch were optimum at pH 3.3 and 40-$50^{\circ}C$. Corn and sweet potato starch were saccharified more efficiently by wheat bran koji than other tested starch sources. 5 days of fermentation were required for optimum yield of ethanol using a mixture of AspergiUus niger koji and dried yeast. Final ethanol yields from raw corn, sweet potato, and rice starch with agitation at the rate of 100 rpm were about 95% at $30^{\circ}C$.

• Microbiology and Biotechnology Letters
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• v.14 no.5
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• pp.407-413
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• 1986

In an agitated bead reaction system, the enzymatic saccharification of uncooked starch was substantially enhanced. The enhancement mechanism was investigated front the view of the structural aspect of starch. The mechanical impact caused by the movement of the attrition-milling media resulted neither the destruction of microcrystalline structure nor the fragmentation of starch granule. instead, the most distinct phenomenon was the swelling of starch granule up to about 2.5 times, and the swelling mechanism was not similar with that caused by cooking. However, in the case of the enzyme addition in the attrition coupled reaction system, the swollen starch was easily fragmented into the large number of small particles by the synergistic action of the enzyme and milling-media. The exposed surface area of the fragmented particles plays the major role in enhancing the saccharification. The saccharification rate was quite different depending on the source of starch, the reason was discussed in terms of the granular structure of uncooked starches.

• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.229-234
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• 1991

Attempts were made to improve the textural quality of French-fried potato produced with S potato varieties popular in Korea. The most suitable variety to produce French-fried potato, among 5 varieties tested, was Superior. Texture of French-fried potato was improved by air drying blanched potato strips at room temperature for over 1 hour, immersing potato strips in 6% starch solution at $60^{\circ}C$ for 2 minutes, and immersing in 1.5% hydroxypropyl methyl cellulose(HPMC) solution at $60^{\circ}C$ for 2 minutes. Textural quality of French-fried potato was significantly improved, when blanched potato strips were subjected to air drying at room temperature for 1 hour, followed by immersing them in 1.5% HPMC solution at $60^{\circ}C$ for 2 minutes prior to frying.

• KSBB Journal
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• v.10 no.2
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• pp.166-169
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• 1995

Spores of Trichoderma harzianum TCC 52445 for control of Rhlzocronia stem canker on potato were immobilized in various natural matrix, and germination rate and some rheological properties of the spore-matrix complex were Investigated. Germination rate of gelatin gel-spore complex and potato starch gel-spore complex were 2.8% and 2.9%, respectively, but hardness and cohesiveness of the gelstin gel-spoke complex were better than those of potato starch-spore complex. The hardness and cohesiveness were increased when the spores were immobilized in hybrid gelatin gel made by mixing several different types of natural matrix, but decreased their germination rate. Addition of corn steep liquor (1%) as spore nutrient in gelatin gel-spore complex was helpful for increasing the germination rate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.10
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• pp.1251-1257
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• 2008

For the first 42 days, we made rats obese by feeding them potato starch instead of corn starch and after that we fed them transformed potato starch by 4 groups for 70 days. The 4 groups are GPS group, SPS group, EZ group and H40 groups and each were fed normal potato, small potato, enzyme treated potato, and acid treated potato starches, respectively. We determined body weight and feeding efficiency, lipid profiles in serum, lipid peroxidation in tissues and redox antioxidant system as GSH and GP-x in vivo. As a result, there was no difference in the increment of body weight in the groups of GPS, EZ and H40. Therefore EZ group showed lower body weight increment than other groups. While GPS group and SPS group did not show significant difference in blood glucose, cholesterol level, LDL-cholesterol and TC, and their measured values were lower than those of EZ and H40 groups. No significant difference was found in HDL-cholesterol level except for GPS group. Furthermore, when calculating atherogenic index (AI) by HDL-cholesterol and TC contents, H40 group showed higher measured value than other groups. When measuring the lipid peroxidation in serum, kidney and liver tissues, the serum lipid peroxidation in H40 group was higher than others. In the tissue of liver and kidney, EZ and H40 groups showed significantly lower contents than others. The content of GSH showed different tendency in each tissue, but the measured value of GP-x activity was lower in SPS group.

• Korean Chemical Engineering Research
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• v.46 no.5
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• pp.858-862
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• 2008

The Simultaneous Saccharification and Fermentation(SSF) of ethanol production from potato starch studied with respect to growth pH, temperature, substrate concentration. The glucoamylase and Saccharomyceses cerevisiae have a capacity to carry out a single stage SSF process for ethanol production. The characteristics, termed as starch hydrolysis, accumulation of glucose, ethanol production and biomass formation, were affected with variation in pH, temperature and starch concentration. The maximum ethanol concentration of 12.9g/l was obtained using a starch concentration 30g/l, which represent an ethanol yield of 86%. The optimum conditions for the maximum ethanol yield were found to be a temperature of 38, pH of 4.0 and fermentation time of 18hr. Thus by using the control composite design, it is possible to determine the accurate values of the fermentation parameters where maximum production of ethanol occurs.

• Korean Journal of Food Science and Technology
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• v.33 no.3
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• pp.313-318
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• 2001

Physicochemical properties of starch vermicelli (Dangmyun) made with different starches in laboratory were determined to develop a modified corn starch comparable to sweet potato starch which is highly expensive than corn starch but commonly used for starch vermicelli in Korea. Initial temperatures (Ti) of gelatinization of starch vermicelli made in laboratory measured by differential scanning calorimeter, which were above $60^{\circ}C$, were higher than those of starch vermicelli in the market. Their X-ray diffraction peaks were relatively sharp compared with those of starch vermicelli in the market, which showed that starches were not completely gelatinized during the process of starch vermicelli preparation in laboratory. Initial temperature (Ti) of corn starch vermicelli was decreased by $3^{\circ}C$ by hydroxypropylation but increased by $2.5^{\circ}C$ by oxidation. Hardness and compression slope of sweet potato starch vermicelli and mungbean starch vermicelli, which were $11,726{\sim}12,555\;g/cm^2$ and $29,914{\sim}30,604\;g/cm^2$, respectively, were the highest in the samples and those of waxy corn starch were lowest. Hardness and compression slope of starch vermicelli made with corn starch slightly oxidized in the concentration of 0.5% NaOCl at pH 9.0, $40^{\circ}C$ for 30 min. increased and found to be comparable to those of sweet potato starch vermicelli.