• Korean journal of food and cookery science
• /
• v.21 no.6 s.90
• /
• pp.942-949
• /
• 2005

To improve the textural properties and stabilize the structure and gel matrix of non-waxy rice starch gels, non-waxy rice starch/gum mixture gels were prepared from various food gums, gum arabic, guar, algin, deacyl gellan, xanthan and gellan gums. The morphological and textural properties and freeze-thaw stability of their gels were compared. Rice starch/gum mixture gels with various gums formed a more homogeneous gel matrix with smaller particle size than rice starch gel without Em, but the trends differed depending on the gum types. The textural properties of rice starch/gum mixture gels were changed with the gum types. The shape of the rice starch/gum mixture gel matrix was desirable when mixed with gellan and algin. The textural properties of gels hardened in the rice starch/algin mixture gel and softened in the rice starch/algin mixture gel. The rice starch gels showed V-type crystallinity by x-ray diffractometer, but the peak at $2\theta$ = $20^{o}$ was decreased with increasing gum addition. The freeze-thaw stability increased with increasing gum addition. Gellan and algin were especially effective.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 2003.10a
• /
• pp.222.2-223
• /
• 2003

추청벼와 삼강벼를 원료로 하여 전분을 제조하고 그 전분을 이용하여 초산 쌀 전분을 제조하여 얻어진 초산쌀 전분의 이화학적 성질을 검토하여 다음과 같은 결과를 얻었다. 초산 쌀 전분의 용해도와 팽윤력은 원료 전분에 비하여 높았으며 품종간에 약간의 차이를 나타내었다 광투과도는 원료 전분에 비하여 높았으며 원료 전력은 6$0^{\circ}C$, 초산 쌀 전분은 5$0^{\circ}C$부터 증가하기 시작하였으며, blue value는 원료 전분보다 낮게 나타났다. alkali number는 원료 전분보다 약7배 높았으며, 초산 쌀 전분 겔의경도, 응집성, 접착성, 점착성 및 저장성은 원료 전분 겔보다 높았으며 품종간에 약간의 차이를 나타내었다. Amylograph에 의한 초산 추정 및 삼강벼 전분의 호화개시온도는 각각 59$^{\circ}C$, 62$^{\circ}C$로서 초산 처리에 의해 5~6$^{\circ}C$ 낮아졌고, 초산 쌀 전분의 점도는 원료 전분에 비하여 14~38% 증가하였으며 추청벼 전분이 삼강벼 전분보다 높았다. 초산쌀 전분 입자의 표면구조는 원료 전분에 비하여 다소 팽윤되어 헝클어진 형태를 나타냈으며, 7$0^{\circ}C$ 30분 가열에 의해서 완전히 붕괴되었다.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 2003.10a
• /
• pp.223.1-223
• /
• 2003

인산 쌀 전분을 제조, 이용하기 위한 기초 자료를 얻기 위하여 추청벼와 삼강벼를 원료로 하여 쌀 전분을 제조하고 이에 15% sodium tripolyphosphate를 가하여 15$0^{\circ}C$에서 30분간 반응시켜 얻어진 인산 쌀 전분(D. S.=0.015)의 이화학적 성질을 검토하였다. 인산 쌀 전분의 투명도는 원료 전분에 비하여 높았으며 원료 전분은 6$0^{\circ}C$, 인산 쌀 전분은 5$0^{\circ}C$부터 증가하기 시작하였다. 인산 쌀 전분의 색도는 원료 전분에 비하여 명도가 감소하였으며, 적색도 및 황색도는 증가하였다. 이것은 초산 처리 쌀 전분보다는 색상에서 좋지 않게 평가되었다. 인산 처리한 추청벼 및 삼강벼 전분의 호화개시 온도는 각각 5$0^{\circ}C$, 53$^{\circ}C$로서 인산 처리에 의해 원료 쌀 전분보다 14~15$^{\circ}C$ 낮아졌으며, 인산 쌀전분의 점도는 원료 쌀 전분에 비하여 7.4~8.4배 증가하였고 추청벼 전분이 삼강벼 전분보다 높게 나타났다. 인산 쌀 전분 겔의 견고성, 응집성, 접착성, 탄력성, 점착성 및 씹힘성은 원료 전분 겔보다 높았으며 두 품종간에는 추청벼 전분이 다소 높았다. 인산 쌀 전분 입자의 표면 구조는 원료 쌀 전분에 비하여 다소 팽윤되어 헝클어진 형태를 나타냈다. 이상의 결과를 볼 때 인산 처리 쌀전분이 원료 쌀 전분보다 호하 개시 온도가 낮고, 점도가 높아 즉석면의 제조 시 호화 온도를 낮추고 쫄깃쫄깃한 촉감의 면을 만들 수 있음을 시사하고 있으며, 정이 보고한 초산 처리 쌀 전분과 이용성을 비교할 때 인산 처리 전분이 라면 제조에 있어 더 효과적일 것임이 예상된다.desirability(전체적으로 바람직한 정도)의 경우 효소처리시킨 시료중 pH6.5$\longrightarrow$3.5, 35$^{\circ}C$(T1)과 45$^{\circ}C$(T3)처리군이 28일간 수침시켜 제조한 유과와 비교될 만한 높은 점수를 보여 이를 처리군에서 바람직한 특성을 지닌 유과 제조가 가능한 것으로 나타났다.의 Softness 는 Compression force 및 Work ratio 와 유의적인 상관관계를 나타내었으며, Dryness 와 Crumblyness 는 Work ratio와 유의적인 상관관계를 나타내고 있어 백편의 조직감은 Compression force 와 Work ratio로 대치할 수 있을 것이라고 사료된다. 수분함량은 기계적 검사보다 관능검사와 더욱 높은 상관관계를 나타냈다.내었다. 항균활성이 우수한 생약재를 농도별로 활성을 조사한 결과, 물 추출물과 10% Ethanol 추출물 모두 낮은 농도에서도 우수한 항균활성을 나타내었다.취와 함께 점질성 갈변물질이 생성되었다. 이와 같은 결과로 볼 때, BAAG의 처리는 BAAC의 경우보다 가격은 저렴하면서도 항균력은 우수한 천연 항균복합제재로써 농산물 식품원료에 적용하여 선도유지 기간을 연장할 수 있는 효과를 기대할 수 있었다. 과일 등의 포장제로서 이용할 가능성을 확인하였다.로 [-wh] 겹의문사는 복수 의미를 지닐 수 없 다. 그러면 단수 의미는 어떻게 생성되는가\ulcorner 본 논문에서는 표면적 형태에도 불구하고 [-wh]의미의 겹의문사는 병렬적 관계의 합성어가 아니라 내부구조를 지니지 않은 단순한 단어(minimal $X^{0}$ elements)로 가정한다. 즉, [+wh] 의미의 겹의문사는 동일한 구성요

• Korean journal of food and cookery science
• /
• v.18 no.2
• /
• pp.157-163
• /
• 2002

The gelatinization and retrogradation properties of rice starch added with dietary fibers from sikhe were investigated. The pasting temperature and setback of starch measured by using a rapid visco analyzer were increased by the addition of the fiber, whereas the peak viscosity, trough viscosity, end viscosity, breakdown and consistency were lowered. The onset temperature of starch measured by a DSC was increased, but the enthalpy of gelatinization of the starch was decreased as the addition of fiber increased. The melting peak temperature of the retrograded starch gels was 41∼46$\^{C}$ as measured by a DSC. The melting enthalpy of the control retrograded starch gel was increased while storing for 1, 3 and 7 days at 4$\^{C}$, but that of containing sikhe fiber showed no differences.

• Korean Journal of Food Science and Technology
• /
• v.25 no.2
• /
• pp.123-129
• /
• 1993

Physico-chemical properties of the acetylated and raw starch were Investigated with the chucheongbyeo and samkangbyeo. The solubility and swelling power was increased by acylation reaction. The light transmittance was higher in the acetylated rice starch. The blue value of chucheongbyeo and samkangbyeo rice starches were lowered to 10.9% and 16.0%, respectively, by the acylation reaction. The alkali number was 7.6 in the chucheongbyeo rice starch and 7.2 in the samkangbyeo rice starch, whereas acylated starch in the same orders was 55 and 52, respectively. The hardness, adhesion, cohesion of starch gel was increased by the acylation reaction. The temperature of initial gelatinization of the acetylated chucheongbyeo and samkangbyeo rice starch was shown to $59^{\circ}C\;and\;62^{\circ}C$, respectively, lowering $5{\sim}6^{\circ}C$ in temperature by the acylation. The viscosity as well as by the acylation reaction was raised 38% and 14%, respectively. The rice starch particles were shown to plygonal structure. But it were deformed in the acylated starch, and was completely destroyed in the starch which is by gelatinized for 30 min. at $70^{\circ}C$.

• Korean Journal of Food Science and Technology
• /
• v.18 no.3
• /
• pp.192-196
• /
• 1986

Cold gelatinization of two naked burley (Songhak and Youngsan) starches in NaOH (0.14-0.21N) and KSC N (1.5-4.5M) was compared. Light transmittance of starch suspension in aqueous NaOH solution was higher in Youngsan starch than in Songhak starch. Viscosity of Youngsan starch was also higher at various starch concentrations (5-12.5%), however the critical concentration of NaOH for the gelatinization of Youngsan starch was lower by 0.1meq NaOH/g starch compared to Songhak starch. Two starches held a linear relationship between viscosity development rate and alkali concentration at a fixed starch concentration. The viscosity development rate of the starch was linearly decreased as starch concentration increased at a fixed alkali concentration. Gel volume of the starches was attained maximum at 2.5M KSCN, however Youngsan starch showed a higher volume and a less stability in KSCN than Songhak starch.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.4
• /
• pp.487-492
• /
• 2006

Acetylated rice starches were prepared by reaction of rice starch with acetic anhydride, and their physicochemical properties as a function of degree of substitution (DS) were evaluated. The percentage of acetyl group and DS were $0{\sim}2.71%\;and\;0{\sim}0.104$, respectively. DS increased with increase in acetic anhydride content. DS increased swelling power and solubility of rice starch. Light transmittance (%) values of acetylated rice starches were much higher than that of native rice starch and increased with increase in DS. Rapid Visco Analyzer initial pasting temperature of acetylated rice starches decreased with increase in DS, while peak viscosity and breakdown values increased. Starch gets showed a significant decrease in syneresis (%) with the increase in DS.

• Applied Biological Chemistry
• /
• v.40 no.4
• /
• pp.289-293
• /
• 1997

The effects of different types of additives(sucrose fatty acid ester(SE), oligosaccharide and alum) on 40% nonwaxy rice starch gels stored at $20{\pm}1^{\circ}C$ were investigated by ${\alpha}-amylase-iodine$ method, X-ray diffractometry and differential scanning calorimetry. The addition of SE retarded the retrogradation of gels throughout storage period and the antistaling effect of SE was increased with increasing concentration. Oligosaccharide(0.1%) inhibited the retrogradation, but oligosaccharide(0.1% or 0.5%) retarded the retrogradation at early stage of storage, and stimulated the retrogradation after 3 days. Alum of 0.1% level retarded the retrogradation, but 0.3% level activated the retrogradation after 24 hours and 0.5% level did after 12 hours. The effect of additives on the retrogradation of rice starch gels showed the different tendencies at the level of additives. On 0.1% level, the effect of those was similar but on 0.5%, the degree of retardation increased in order of oligosaccharide, SE1170, alum, no addition for up to 2 days of storage and SE1170, no addition, oligosaccharide, alum for 3 days of storage.

• Korean Journal of Food Science and Technology
• /
• v.22 no.7
• /
• pp.753-761
• /
• 1990

The physicochemical properties of starches from aerial and subterranean tuber of yam were compared with those of rice and sweet potato. Aerial tuber yam contained higher level of amylose than others, whereas water binding capacity, swelling power and solubility was highest in subterranean tuber yam starch. Brabender amylograms of 5% starch suspensions indicated that the initial pasting temperature of yam starches were slightly higher than that of rice and sweet potato starches, the maximum viscosities of starches from subterranean and aerial tuber yam were 860 and 590 B.U., respectively. Yam starches were more difficult to hydrolyze by ${\alpha}-amylase$ than rice and sweet potato starches. ${\beta}-Amylolysis\;limit$ for yam starches and their amylose and amylopectin were higher than rice and sweet potato starches. The elution profiles of starches on Sepharose CL-2B were different from each other but they were similar between yam starches. Incomplete debranched fractions in the aerial tuber yam amylopectin was particularly higher than other samples. The weight ratio of short chains to long chains for debranched amylopectins was the lowest in aerial tuber yam.

• Korean Journal of Food Science and Technology
• /
• v.28 no.3
• /
• pp.552-557
• /
• 1996

Gels of rice starches isolated from jinmibyeo, llpoombyeo and Dongjinbyeo were prepared with $60{\sim}65%$ water content (based on the total weight) and stored at $-18^{\circ}C,\;4^{\circ}C,\;20^{\circ}C,\;30^{\circ}C,\;and\;37^{\circ}C$ for 6 days. The effects of varieties, water content and storage temperature on the degree of retrogradation (DR) of gels were measured by ${\alpha}$-amylase-iodine method. DRs of rice starch gels increased rapidly during the initial stage of storage, but slowly after that. DRs were highest with 60% water content and lowest with 65% water content at any storage temperature. Regarding the storage temperature, DRs of gels increased in the following order : $4^{\circ}C>20^{\circ}C>30^{\circ}C>37^{\circ}C>-18^{\circ}C>$. As the storage temperature was increased, DR per $10^{\circ}C$ increased above refrigerated temperature decreased in the following order : jinmibyeo>llpoombyeo>Dongjinbyeo.