• Korean Journal of Food Science and Technology
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• v.20 no.3
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• pp.412-418
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• 1988

Granular shapes and sizes, physicochemical priperties and gelatinization patterns of sweet potato starches from Wonki(the dry type) and Chunmi(the moist type) were investigated. Starch granules of sweet potatoes were round. Granule sizes of Wonki starch were mainly $11{\mu}m$ and those of Chunmi starch were $12{\mu}m\;and\;17{\mu}m$. Wonki starch had lower water binding capacity and swelling power than Chunmi starch. But Wonki starch had higher amylose content, gelatinization temperature, miture content for gelatinization and temperature for gelatinization than Chunmi starch.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2006.05a
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• pp.233-240
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• 2006

식육의 독특한 맛 성분과 향기성분의 전구물질은 각각 적육과 지방 조직의 수용성 물질이라고 보고되어 있으며(도변(渡邊) 과 좌등(佐藤), 1974), 가열육의 기호성에 관여하는 향미는 복합적인 전구물질들이 열처리 과정에서 일어나는 여러 가지 반응에 의하여 많은 휘발성 물질들이 생성되면서 얻어지는 것으로 알려져 있다. 식육향에 관여하는 휘발성 성분들은 약 600개 이상이 동정되어 있고, 식육의 종류, 품종, 연령, 성별, 사료 등이 이러한 향기에 영향을 주며, 또한 도살 후 저장되는 동안에 휘발성 성분들의 변화 양상은 가열육의 향기에 절대적인 영향을 주게 된다. 일반적으로 냉장육의 경우는 자기 소화에 의한 숙성 효과로 연도와 풍미가 향상되게 되며 숙성된 육은 비숙성육보다 기호성이 우수하다. 우육의 기호성은 향기, 맛 및 조직감이 상호작용하여 결정되는데 우육에 함유되어 있는 지질 및 지방산 조성은 우육의 맛과 풍미에 많은 영향을 미친다(Waldam 등, 1968). 도변(渡邊) 과 좌등(佐藤)(1974)은 지질이나 유리지방산 등에서 생성되는 화합물들과 지방산의 불포화도, 지방산의 자동 산화 정도 등이 우육 향기에 관여하고 있다고 하였다. 본 연구 결과는 저장온도가 낮을수록 저장성을 증가시킬 수 있다는 김 등(1996)의 보고와 일치하였다.

• Applied Biological Chemistry
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• v.37 no.2
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• pp.77-84
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• 1994

Sweetpotatoes were baked (BK), microwaved (MW), microwaved/baked (MWBK), and microwaved/hold/microwaved (MWHO). Sugars, Huntercolors, compression and shear forces, sensory scores, moisture content, starch, and alcohol insoluble solids (AIS) were determined for each treatment. The BK roots contained higher (p<0.05) amount of sugars and less (p<0.05) starch. The MW roots contained higher (p<0.05) amount of starch, AIS, and less (p<0.05) sugar. The BK product resulted in the least (p<0.05) compression and shear forces needed to break it. The MW product demanded the greatest (p<0.05) force. The MWHO showed very similar results to the BK. Sensory scores for the BK and the MWHO sweetpotatoes were very acceptable. In color scores, the MWHO products were very acceptable and similar to the BK in flavor.

• Applied Biological Chemistry
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• v.34 no.1
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• pp.26-31
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• 1991

The physicochemical properties of starches from dry(Suwon 147) and moist type(Hwangmi) sweet potato were investigated and molecular structural properties of their amylopectins were also studied by gel chromatography. Suwon 147 starch bad lower swelling power and higher gelatinization temperature than Hwangmi starch. $\beta-Amylolysis\;limit(%)$ of Suwon 147 and Hwangmi amylopectin were 57.6% and 57.0%, respectively. Average unit chain length of amylopectins were 24.8 glucose units for Suwon 147 and 21.9 for Hwangmi. The elution profiles by Sephadex G-50 after debranched amylopectins of the two starches were similar but DPs of each peak were different.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.2 no.3
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• pp.54-63
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• 1999

Quantifications of fish farm influences on stream water quality may provide basic informations on watershed management to reduce environmental impact due to fish farm development and to conserve stream water quality in forested watershed area. In this research stream water qualities around (Mt.) Paekun area were monitored by seasons and the following results were obtained. Due to the increase of pH in effluent water from the fish farm it was believed that alkalization of stream water can be accelerated by large scale development of fish farms in the forested watershed area. Negative effects on stream water quality was also observed by indications of increase in electrical conductivity and temperature of effluent water from the fish farm. Decreases of physicochemical indexes such as the amount of dissolved oxygen, percentage of dissolved oxygen and total amount of ion in effluent water from the fish farm were also negative aspects in downstream ecology. It is recommended that water purification system as well as eco-friendly fish farm design be incorporated to large scale fish farm development plan in forested watershed area.

• The Korean Journal of Food And Nutrition
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• v.6 no.3
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• pp.178-188
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• 1993

This research was attempted to investigate changes in physicochemical properties of rice extrudate with added ginger powder extruded by single screw extruder. Graphic three dimensional analysis on response surface regression was used to evaluate effects of extrusion variables on quality factors of the extrudate according to two independent variables, ginger consent 0∼12%, moisture content 14∼26%. The summarized results are as follows : 1) Regarding proximate composition of rice extrudate with added ginger powder, as ginger powder content of raw material Increased, crude tat, crude protein, crude ash and crude fiber increased, while soluble nitrogen free extract decreased. 2) Graphic three dimensional analysis on response surface regression was conducted for each dependent variable which revealed statistically significant relationship with independent variables, 0∼120A ginger and 14∼26% moisture content. Expansion ratio had a critical point as moisture content changed. As ginger and moisture content Increased, bulk density, break strength and water absorption Index Increased, while water solubility Index decreased. The predicted maximum degree of gelatinization in 6.15% ginger and 15.56% moisture content is 88.27%, and lightness decreased as ginger content Increased. According to the microstructure for the cross section of extrudate obsorbed with image analyzer, air cell number and perimeter revealed saddle point, meanwhile total area and fractarea of air cell had critical points as moisture content changed. In view of the results, quality of rice extrudate with added ginger powder was optimum when rice flour was fed to the extruder with 2∼7% singer powder and 15∼20% moisture content.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.1-8
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• 1999

Starch was isolated from nine Korean sweet potato varieties(Shinmi, Seangmi, Yulmi, Shinyulmi, Sunmi, Jeungmi, Mokpo 26, Mokpo 29, and Mokpo 30) and analysed in its physicochemical properties in comparison with a commercial sweet potato starch(Kumokanyu) imported from China. Protein content in the isolated starch was highest(1.1%) in Mokpo 29 and lowest(0.3%) in Kumokanyu, whereas lipid content was equally less than 0.2%. Pasting analysis by Rapid Viscoanalyser(RVA) showed that Yulmi starch had the lowest pasting temperature(70.2oC) whereas Kumokanyu did the highest one (74.3oC). Under a differential scanning calorimetry(DSC), however, Kumokanyu showed the lowest onset temperature(61.8oC) and enthalpy(42.0 J/g) for crystal melting. Shinyulmi showed the highest peak viscosity of the starch paste, but shear thinning was significant like commercial potato starch. Kumokanyu, however, displayed the least peak visicosity but good shear stability. With the starch gels prepared at 4oC, Mokpo 29 showed the highest hardness, whereas Shinyulmi did the lowest one. Against repeated freeze thawing treatments, the starch gel of Kumokanyu was most stable, and among the Korean varieties, Yulmi, Shinyulmi, Jeungmi and Mokpo 26 had good stability. According to the chain distribution analysis, Shinyulmi and Mokpo 29 consisted of larger quanitites of shorter amylopectin chains than Kumokanyu, potato and corn starches.

• Korean journal of food and cookery science
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• v.5 no.1
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• pp.53-62
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• 1989

Granular shapes and size, physicochemical properties and gelatinization properties of potato starches from Irish cobber (the dry type), Dejima (the moist type), Shepody and Superior were investigated. The starch granule was round or oval and the size of Irish cobbler and Shepody starch were $11~30\mu\textrm{m}$ and those of Superior and Dejima were$ 21~40\mu\textrm{m}$. Blue value, amylose content, relative crystallinity and density of Irish cobbler were the highest, but that of Dejima were the lowest. Water binding capacity, swelling power, transmittance. peak viscosity and breakdown of amylogram of Superior starch were the highest, but that of Irish cobbler starch were the lowest. Gelatinization temperature of DSC of Irish cobbler starch was the highest, but that of Superior starch was the lowest.

• Korean journal of applied entomology
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• v.4
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• pp.11-18
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• 1965

In order to investigate the fungicidal activities against various plant pathogenes, diminishing effect of plant transpiration, phytotoxicities, vapor effect and the rate of reduction by ultraviolet rays of phenylmercuric 8-oxyquinolinate(P.M.Q), this experiments were undertaken under various laboratory conditions. 1. Inhibitory activity on the spore germination of this chemical was shown less effective than that of P.M.A..(Table 2, Table 3, Table 4, Table 5 and Table 6) Also, P.M.Q. was resulted a somewhat higher inhibitory activity on the hyphae growth than P.M.A. (Table 7). 2. In the diminishing effect of plant transpiration, 8-hydroxyquinoline sulfate(oxine sulfate) was more strong inhibitory at first than P.M.Q., while, at last, P.M.Q. was more strong inhibitory in comparison with oxine sulfate(Table 8, Fig. 1 and Table 9). 3. P.M.Q. was shown less injury on the germination of rice plant seeds and the emergence of their roots than P.M. A.(Table 10). Injuries was not observed on the rice seedlings and soy-bean seedlings sprayed with 40 ppm of this chemical. 4. P.M.A. had more inhibitory effects on the mycelial growth of phytopathogenes than P.M.Q. on the vapor effect (Table 11, Fig. 2). 5. Biological activity and chemical decomposition rate of P.M.A. were greatly reduced by exposure of this compound to ultraviolet rays. But, P.M.Q. was only slightly affected by similar treatment(Table 12, Fig. 3, Table 13 and Fig. 4). From the above results, this chemical will be a promising fungicide adding fungitoxicities against various phytopatho genes, diminishing effect of plant transpiration and physico-stability.

• The Korean Journal of Mycology
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• v.44 no.4
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• pp.307-313
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• 2016

To develop a functional strawberry Makgeolli, we produced Makgeolli using strawberry as an additive and then investigated its physicochemical properties. Among 7 different alcohol-fermenting yeasts, Saccharomyces cerevisiae JSK104 produced 17.4% ethanol on the 7th day of fermentation and was selected for use in the brewing of strawberry Makgeolli. Changes in physicochemical properties, numbers of yeast and lactic acid bacteria, and antihypertensive angiotensin-converting enzyme inhibitory activity were investigated during the fermentation of strawberry Makgeolli. The pH tended to decrease and the total acidity increased as the fermentation period elapsed. The ethanol content reached about 17% on the 7th day after fermentation, and the numbers of yeast and lactic acid bacteria reached a maximum on the 1st day of fermentation and then maintained a constant number. The antihypertensive angiotensin-converting enzyme activity reached a maximum after 5 days of fermentation and then was not significantly changed afterwards.