• Korean Journal of Food Science and Technology
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• v.24 no.2
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• pp.187-192
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• 1992

Some structural characteristics of Japonica and Tongil type rice starches and their fractions were investigated to elucidate the differences between the two rice types. Japonica rice starches showed broader gelatinization temperature ranges and had higher ${\lambda}_{max}$ than those of Tongil ones. Intrinsic viscosity of starch, amylose and amylopectin for Japonica type were lower compared with those of Tongil type. ${\beta}-amylolysis$ limit of rice starch were not different between two rice types, but those of amy_lose and amylopectin of Japonica ty_p_e were lower than Tongil type. The average unit chain length(${\overline}CL$) and average outer chain length(${\overlne}OCL$) of Japonica type amylopectin were shorter than those of Tongil one. Sepharose CL-2B chromatography of hot water soluble starch revealed that each starch had unique elution profile.

• The monthly packaging world
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• s.123
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• pp.65-71
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• 2003

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2000.11a
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• pp.138-138
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• 2000

국내의 백상지 공정은 공정에 투입되는 청수의 양을 줄이면서 동시에 폐수 배출 양을 감 소시키기 위해 많은 노력을 하고 있다. 공정으로 유입되는 청수의 양과 처리된 폐수의 양을 줄이기 위한 방법으로 PDFCpolydisk filter)를 도입하여 백수를 여과하여 showertf sealing 에 재사용하고 있으며 공정수 재활용에 따른 유기 물질과 무기물질의 계 내로의 축적을 방 지하기 위한 효과적인 폐수 처리방법을 모색하고 있다. 일반적으로 청수를 백수로 대체할 경우 공정 백수 내에 TDSCtotal dissolved solid), T TSSCtotal suspended solid), CODCchemical oxygen demand), 전기 전도도와 칼숨 경 도 등이 증가되며 음이온성 저해 물질Canionic trash)이 증가하여 보류 및 지력증강용 첨가제의 효율 을 떨어뜨릴 뿐만 아니라 마모, 슬라엄, 펠트 막힘 등의 문제를 유발하게 된다고 알려져 있다. 청수를 백수로 대체함에 따라 생기는 이러한 문제를 해결하면서 효율적인 청수 절약 방안 을 세우기 위해서는 무엇보다도 문제를 유발하는 원인 물질의 축적 양을 예측하는 것이 중 요하다고 판단된다. 본 연구는 백상지 공정의 폐쇄화 수준이 높아짐에 따른 공정 백수 내의 유기물질의 축적 현상을 분석하는 것올 목적으로 하였다. 이를 위해 산화전분을 유기물질의 대표하는 물질로 설정하였다. 이는 백상파지와 함께 초지계 내로 유업되는 산화전분은 파지의 4%를 차지할 정도로 유입량이 많을 뿐만 아니라 음이온성을 띄고 있어서 지료에 홉착율이 낮고 양이온성 고분자의 효율을 저해하며 슬라임의 원인이 되기도 하는 물질이기 때문이다. 산화전분의 축적 현상을 분석하기 위하여 pilot 설비 상세 설계도를 참고하여 하루 생산량 이 16 T/D이고 백상파지만이 파지로 유입되는 백상지 생산 공정을 모델로하였으며, 산화전 분의 홉착과 용출 모델을 만들어 상용 시율레이터를 이용하여 시율레이션 프로그램을 작성 하였다. 시률레이션 프로그램에서는 장섬유 미세섬유, 충전제를 지료 구성 성분으로 설정하였고 O Orccotoma 등이 사용한 일과 보류도 모델을 응용하여 보류도 모델올 만들었다. 산화전분은 백상파지에 포함된 형태로만 초지계 내로 유입되며 백상파지가 해리되는 과정에서 완전히 백수에 용출되었다가 지료 구성 성분에 홉착되는 것으로 가정하였다. 지료 홉착된 산화전분 의 양은 용존 산화전분 총량에 비례하는 것으로 가정하였으며, 이 때 이 비례상수를 전분 홉착율이라 정의하였다. 시율레이션 결과, 공정 폐쇄화가 진행됨에 따라 백수 내의 산화 전분 농도는 증가하게 되 며, 폐쇄화 수준이 높아질수록 백수 내 전분 농도의 증가량은 더 높아졌다. 백수 내의 전분 농도의 증가량은 백상파지 첨가량이 증가할수록, 표면 사이징 양이 증가할수록 커졌다.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2002.05a
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• pp.56-56
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• 2002

제지산업의 발전에 따라 치환도가 다른 여러 가지 용도의 양성 전분이 개발되어 적 용되고 있다. 특히 보류제로서 양성전분을 사용할 경우 보류 향상과 더불어 강도개선 효과를 동시에 얻을 수 있는 이점을 지니고 었다. 하지만 용수 조건의 악화, 미세분 함 량의 증가 등과 같은 점차 열악해지는 초지공정에 적용하기 위해서는 보다 높은 치환 도의 전분이 요구 되고 있다. 이에 본 연구에서는 고치환 양성 전분이 초지계 내에 첨가되었올 경우 나타나는 홉 착 특성을 파악하고, 보류 및 탈수 성능을 평가함으로서 올바른 적용 방법을 제시하고 적용 효율의 극대화를 모색하고자 하였다. 산-염기 세척과정을 거쳐 제조한 활엽수 BKP를 이용해 지료를 조성하고, DDA

• Applied Biological Chemistry
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• v.34 no.1
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• pp.21-25
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• 1991

Twenty-six japonica and 19 Tongil type milled rices were grouped based on water uptake rate at $23^{\circ}C$ and interrelationships between starch properties and hydration group were investigated. There were no significant differences in relative crystallinity, transmittance increase rate of 0.1% starch suspension and soluble amylose between japonica and Tongil type rices. The gel volume of starch n 3M KSCN solution of Tonsil type rice starch was significantly higher than that of japonica one. However, no correlations were observed between starch properties and hydration groups.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.4
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• pp.428-435
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• 1992

Intrinsic viscosity and gelatinization properties of brown rice starches of Japonica and Tonsil type cultivars were investigated. The intrinsic viscosity was similar between the two cultivars. The gelatinization temperature of Japonica brown rice starch determined by differential scanning calorimetry was higher than that of Tonsil brown rice starch. However, the range of gelatinization temperature, gelatinization enthalpy and the water content for gelatinization were similar between the two starches. The treatment of starch at 6$0^{\circ}C$ for 24hr increased the gelatinization temperature and gelatinization enthalpy and decreased the range of geltinization temperature. The water content for gelatinization was negatively correlated with the range of gelatinization temperature in case of Japonica starch and with the intrinsic viscosity in case of Tonsil one. The in-trinsic viscosities of both Japonica and Tonsil starches were positively correlated with gelatinization enthalpy.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.288-293
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• 2004

Differential scanning calorimetry (DSC) was used to study effects of sucrose and gluten on wheat starch glass transition, gelatinization, and retrogradation. Glass transition temperature ($T_{g}$) of wheat starch decreased as the ratio of sucrose or gluten to starch increased. Both peak temperature ($T_{G}$) and enthalpy values of gelatinization endotherm increased or decreased with increasing ratio of sucrose or gluten, respectively. Wheat starch gel with no sucrose and gluten recrystallized up to 4 weeks of storage at $4^{\circ}C$, whereas those with sucrose and gluten completed recrystallization within 1 week. Both wheat starch gels with no sucrose and gluten, and those with sucrose and gluten at storage temperature of $32^{\circ}C$ recrystallized up to 4 weeks, with wheat starch-sucrose-gluten (1 : 0.5 : 0.12) system, which had highest ratios of gluten and sucrose to starch, showing lowest recrystallization. Nucleation and propagation rates of starch gel recrystallization based on polymer crystallization principles can be converted into peak width (${\delta}T$) and peak temperature ($T_{R}$) of retrogradative endotherm by DSC, because higher nucleation rate at storage temperature of $4^{\circ}C$ close to $T_{g}$ showed higher ${\delta}T$, whereas higher propagation rate at $32^{\circ}C$ (close to $T_{G}$) had higher $T_{R}$.

• Applied Biological Chemistry
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• v.33 no.3
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• pp.223-230
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• 1990

Gelatinization properties of heat-moisture treated Olchal(japonica) and Hankangchalbyeo(j x indica) waxy rice starches were compared. The blue value, light transmittance of starch suspension and viscosity in sodium hydroxide solution were similar between two starches. Olchal starch showed lower water binding capacity, swelling power md peak viscosity by amylograph than Hankangchalbyeo starch. Upon heat-moisture treatments all above parameters were decreased. The critical sodium hydroxide concentration for gelatinization was increased by treatments. The initial pasting temperature of Olchal starch was higher than that of Hankarlgchalbyeo. All amylograph reference points increased by the treatments, except the maximum viscosity or 2l% moisture-treated Olchal starch. Starches treated at 18% moisture level showd the highest value of consistency index. The activation energy of consistency index for gelatinized Olchal starch was lower than that for Hankangchalbyeo starch. The heat-moisture treatments had no effect on activation energy.

• Microbiology and Biotechnology Letters
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• v.19 no.5
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• pp.514-520
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• 1991

Direct synthesis of cyclodextrin (CD) from extruded insoluble corn starch without liquefaction procedure using cyclodextrin glucanotransferase (CGTase) was carried out. Increased CD production rate and yield were achieved in heterogeneous enzyme reaction system containing extruded corn starch compared with those of conventional system employing liquefied or partially cyclized starch. At extruded starch concentration of 100 g/l the CD concentration and conversion yield were reached up to 54 g/l and 0.54, respectively. High purity of $\alpha \beta \gamma$-CDs without accumulation of undesirable malto-oligosaccharides was produced, furthermore, the residual extruded starch was easily separated by centrifugation from reaction mixture, whlch will facilitate the purification procedure. Granular structure of extruded starch was observed by SEM to investigate enzyme reaction mechanism. Supplemental addition of $\alpha$-amylase enhanced slightly the initial CD production rate, but it decomposed produced CD at the late stage. Various! extruded raw starches, such as, corn, rice, and barley were also suitable substrates for CD production.

• Korean Journal of Food Science and Technology
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• v.17 no.2
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• pp.107-112
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• 1985

Viscometric properties of japonica(Olchal) and japonica${\times}$indica(Hankang and Suwon 317) waxy rice starches were investigated. Light transmittance of starch suspension increased from $50^{\circ}{\sim}55^{\circ}C$ and remained constant after $75^{\circ}C$. Swelling power was in the order of Hankang, Suwon 317 and Olchal. Amylograph data revealed that Hankang had the highest viscosity at all reference points. The apparent viscosity of 5% starch suspension indicated that the j${\times}$indica starches were completely gelatinized after 30 min cooking at $65^{\circ}C$ whereas japonica starch at $70^{\circ}C$. The apparent viscosity of gelatinized starch at $121^{\circ}C$(15 psig) was higher compared to that of gelatinized one at $95^{\circ}C$. Hankang was the most susceptable to alkali gelatinization followed by Suwon 317 and Olchal.