• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
• /
• 2001.11a
• /
• pp.141-141
• /
• 2001

사이즈 프레스용 전분은 주로 산화전분이 이용되고 있으며, 전분업체에서 공급되는 것과 제지공장에서 자가변성으로 제조하여 이용하는 것으로 나눌 수 있다. 자가변성의 경우 경제적 측면에서 원가절감이 가능한 장점이 있는 반면 전분 품질이 다소 미흡한 단점이 있다. 자가변성 산화제로는 APSCAmmonium persulfate), 효소 등이 이용된다. 효소는 APS에 비해 전분 분자 내의 1,4결합만을 가수분해 시키고 점도안정성과 전분 용액 색상이 양호한 특성을 보인다. 또한 온도/농도/점도 등의 상관성을 자유롭게 이용하여 요구하는 전분 용액 품질을 얻을 수 있다. 제지용 전분 산화용으로는 주로 알파 -아밀라아제가 이용된다.본 실험은 산화전분을 효소변성을 이용한 생전분으로 가능성을 알아보고자 진행되었다. 일차적으로 실험실에서 하였고, 몇 차례의 mill trial을 통해 효소변성 전분 적용을 최적화하고자 하였다. 실험실적으로 효소변성을 위한 반응조건으로 온도, 시간, pH, 투입량 등을 설정하였 고, 각 조건별로 제조된 전분 용액의 점도를 측정하여 효소 반응성을 평가하였다. 실험 결과 전분 용액의 점도는 낮았고, 점도 안정성 또한 양호한 수준을 보였다. Cooking농 도는 20%로 하였으나 보다 고농도 cooking의 가능성을 확인할 수 있었다. 시트 물성도 전반적으로 산화전분 대비 대등한 수준을 나타내었다. Mill trial은 무림제지에서 실시하였고 사이즈 프레스 조제식을 이용하였다. 전분 농도는 초기에 20%로 시작하여 30%까지 올려서 trial을 실시하 였고, 그 외 작업조건들은 산화전분 적용 시와 동일하게 하였다. 효소 반응시간으로 인해 cooking시간이 다소 많이 걸렸으나 전반적인 조제 작업은 큰 문제 없이 이루어졌고, 효소변성 전분 용액의 점도는 낮은 수준으로 유지되었다. 사이즈 프레스 작업성이나 시 트 물성도 산화전분 적용 시와 대등한 수준을 보였으나, 전분 차이로 인한 색상 차이로 부가적인 염료 조정이 이루어졌다. 한편 폐수부하 증가를 우려하였으나, 이에 따른 문제는 크게 발생되지 않았다.

• The Korean Journal of Food And Nutrition
• /
• v.9 no.4
• /
• pp.424-429
• /
• 1996

In an attempt to evaluate the effect of six starch sources-potato starch acetate, corn starch acetate, waxy corn starch, corn starch, potato starch, and wheat starch on properties of frozen noodle, amylograph characteristics of starch-wheat flour composites, cooking quality, maximum cutting force and sensory properties of cooked frozen noodles were examined. Compared with 100% wheat flour as control, potato starch acetate and potato starch-wheat flour composites had slightly lower initial pasting temperature and wheat flour composites with acetylated starches, waxy corn starch and potato starch had slightly higher maximum peak viscosity. At cooking quality examination of noodles made from wheat flour-starch composites, volume and weight of cooked noodles were increased and cook loss was decreased with the addition of acetylated starches and waxy corn starch. Maximum cutting forces of cooked frozen noodles containing more than 15% of potato starch acetate and only 15% of corn starch acetate were higher than that of control. Other starches except potato starch improved sensory properties of cooked frozen noodles and the greatest positive effect was acetated potato starch.

• The Korean Journal of Food And Nutrition
• /
• v.23 no.1
• /
• pp.88-93
• /
• 2010

The principal objective of this study was to evaluate the physicochemical characteristics of brown rice Dasik prepared with different 5 levels(0, 25, 50, 75, 100%) of modified potato starch powder. We assessed the general compositions, Hunter's color values, the mechanical characteristics, and conducted a sensory evaluation analysis of brown rice Dasik at room temperature($20^{\circ}C$). The more modified potato starch powder composition was increased, the content of ash, protein and fat were significantly decreased(p<0.05). We noted that the luminance of samples were increased the more modified potato starch powder composition was increased, but in Hunter's a and b values were decreased. With regard to the mechanical properties of the Dasik samples, we noted significant differences in hardness, gumminess, chewiness but no differences in springiness, cohesiveness and adhesiveness were detected. The more modified potato starch powder composition was increased, the more the score of hardness, gumminess and chewiness were higher. The results of sensory evaluation showed that there were significant differences on the color, sweetness, mouth-feel, chewiness, overall quality of the Dasik samples(p<0.05). The score of brown rice Dasik with 50%(w/w) modified potato starch(BM2) in color, mouth-feel, chewiness, overall quality were significantly increased than those of other samples.

• Food Science and Preservation
• /
• v.13 no.3
• /
• pp.404-412
• /
• 2006

TThe purpose of this study was to investigate the physicochemical properties of chufa(Cyperus esculentus L., var sativus Boeck) starches by physical and chemical modification. Chufa starches were exposed to the microwave with 700W power oven for 1, 2, and 3 minutes. Also, starch was oxidized with 1.5%, 3% and 6% (15, 30, 60 mg Cl2/g starch $40^{\circ}\C$, pH 10, 3.0 hr) sodium hypochlorite. The shape of starch granules was not changed much by microwave heating and sodium hypochlorite. Water binding capacity increased but amylose content swelling power, and solubility decreased with increasing microwave heating time. Water binding capacity of the oxidized starch decreased with increasing the content of sodium hypochlorite. With increasing the microwave heating time, gelatinization temperature decreased, but enthalpy(${\Delta}H$) increased in physical modification of chufa starches. Also, chemically modified chufa starches have the similar pattern in gelatinization properties. Peak viscosities of RVA in physically modified chufa starches were 416-188 RVU, and in chemically modified chufa starches they were 129-267 RVU.

• Korean Journal of Food Science and Technology
• /
• v.26 no.4
• /
• pp.428-435
• /
• 1994

Properties of modified rice starches prepared in drum drying and extrusion were evaluated to use for effective utilization. Blue value was the lowest (p<0.05) for waxy rice starch and L value was decreased after modification of starches. Water solubility index was the highest for modified starches prepared in extrusion, while water absorption index was the highest for modified starches prepared in drum drying. Cold-Water-Solubility was the highest (p<0.05) for modified rice starch prepared in drum drying (RD). Consistency index of RD was drastically increased as shear rate increased and yield stress was the highest for RD. Results of Gel Permeation Chromatography showed that starch components were broken down into lower molecular weight materials and amylose are degraded by modification. Changes in the X-ray diffrectometry pattern indicated the transformation of granule into an amorphous state during modification and illustrated V-type.

• Polymer(Korea)
• /
• v.28 no.6
• /
• pp.519-523
• /
• 2004

Starch was grafted with maleic anhydride by melt process and then the grafted starch was blended with poly(lactic acid). The thermal properties of the poly(lactic acid), poly(lactic acid)/starch, and poly(lactic acid)/ modified starch were observed by DSC and TGA analysis. In the case of poly(lactic acid)/modified starch, an additional melting peak at 1$65^{\circ}C$ accompanying with 172$^{\circ}C$ assigned to pure poly(lactic acid) melting transition was clearly displayed in DSC analysis. Also, smooth decomposition pattern between starch and poly(lactic acid) was also monitored in poly(lactic acid)/modified starch blend by TGA analysis. The modulus of poly(lactic acid)/modified starch was 12％ higher than that of poly(lactic acid)/starch. The thermal and mechanical characteristics of poly(lactic acid)/modified starch might be due to the enhanced compatibilization between each components, which was also observed in SEM analysis.

• Journal of the East Asian Society of Dietary Life
• /
• v.25 no.3
• /
• pp.474-483
• /
• 2015

The textural properties of breads containing midified starches such as pregelatinized waxy corn starch, acetylated potato starch and hydroxypropylated tapioca starch, were investigated to determine the optimum addition level of modified starches. Effects of modified starches on dough properties were investigated through a farinogram and amylogram based on the different additional levels of modified starches (3%, 6%, 9%, 12% and 15% of flour content). Moisture contents and firmness values were measured to investigate the degree of retrogradation at 0 h, 36 h and 72 h after production. The levels of moisture contents were highest upon addition of pregelatinized waxy corn starch followed by acetylated potato starch and lowest upon addition of hydroxypropylated tapioca starch. Overall, higher moisture contents resulted in lower firmness levels. The preference scores by type of modified starch were highest upon addition of 9% hydroxypropylated tapioca starch, 3% pregelatinized waxy corn starch, and 6% acetylated potato starch, respectively. Preference scores were significantly correlated with textural properties such as volume, absorption, stability and weakness (p<0.01).

• Nuclear industry
• /
• v.17 no.1 s.167
• /
• pp.82-88
• /
• 1997

한국원자력연구소와 삼양제넥스연구소는 최근 제지$\cdot$섬유 및 식품 공업 등에 널리 사용되고 있는 공업용 전분을 방사선을 이용하여 새롭게 생산하는 방법을 세계최초로 개발하였다. 본 기술의 내용은 전분에 산화 보조제 첨가와 방사선 조사를 병행하여 점도 안정성이 우수하고 경제성이 높은 고점도에서 중점도 및 저점도까지의 필요에 따라 요구되는 변성 전분을 건식으로 제조하는 기술로서, 변성 전분의 생산성 향상 및 생산비 절감 효과와 함께 환경 공해 없이 변성 전분을 생산할 수 있어 국내 전분 공업에서 크게 이용될 것으로 전망된다. 또한 방사선 조사로 오염 유기체에 의한 손실을 방지하여 $10\~20\%$ 정도의 간접 증산 효과와 전분 추출 시간 단축에 따라 가공 에너지 절감, 그리고 환경 규제 물질인 아황산 용액의 농도를 감소시켜 작업자의 건강 보호와 환경 보전에도 크게 이바지할 수 있으며, 전분 추출률 증대에 따른 수입 절감 효과도 크게 기대된다.

• Korean Journal of Food Science and Technology
• /
• v.44 no.5
• /
• pp.577-582
• /
• 2012

The purpose of this study was to investigate the preparation and physicochemical characteristics of n-octenylsuccinylated (OSAn) rice starches with different rice amylose contents. Amylose contents of Jinsumi flour and Milyang 261 flour were 15.42 and 20.31%, respectively. After processing by alkali treatment, amylose contents of Jinsumi rice starch and Milyang 261 rice starch were 34.21% and 39.32%, respectively. After OSAn treatment, the degree of substitution and reaction efficiency of Jinsumi starch were higher than those of Milyang 261. The stability of the modified Jinsumi emulsion was higher than that of the Milyang 261 emulsion. Viscosity of the Jinsumi emulsion was higher than that of the Milyang 261 emulsion. When the emulsions were spray dried, modified Jinsumi rice starch showed excellent coating efficiency compared to that of modified Milyang 261 rice starch. Therefore, Jinsumi was more suitable than Milyang 261 to apply for encapsulation as wall materials.

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