• Applied Biological Chemistry
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• v.41 no.7
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• pp.516-521
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• 1998

Solubility patterns and gelatinization properties of two waxy rice starches, Sinsunchalbyeo and Hwasunchalbyeo, were investigated. Shapes of all starch granules were round and polygonal, and their X-ray diffraction patterns were all A type. Amylose content and water binding capacity of Sinsunchalbyeo were similar to those of Hwasunchalbyeo. The swelling powers and solubilities of two starches were increased with increasing temperature in range of $65{\sim}95^{\circ}C$, and those of Hwasunchalbyeo was higher. Iodine affinities of soluble fractions in Sinsunchalbyeo starch were higher than those in Hwasunchalbyeo at the same temperature and both were increased with increasing temperature. λmax of soluble fraction of Sinsunchalbyeo starch was highest at $75^{\circ}C$ of heating temperature. The transmittance of starch suspensions were increased rapidly at $60{\sim}65^{\circ}C$. By Rapid Visco Analyzer, initial gelatinization temperature of Sinsunchalbyeo was $67.2^{\circ}C$, and that of Hwasunchalbyeo was $68.2^{\circ}C$. In DSC analysis, onset temperature for gelatinization of Sinsunchalbyeo and Hwasunchalbyeo were $61.3^{\circ}C\;and\;62.9^{\circ}C$, respectively.

• The Korean Publising Journal, Monthly
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• s.173
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• pp.6-7
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• 1995

인쇄 제판 제본 등 출판 전분야에 걸쳐서 일본말은 지금도 표준어처럼 쓰인다. 그런 용어를 모르면 아예 '초보자'로 무시당하기 일쑤다. 일본말인지도 모르면서 우리말로 착각하고 쓰는 용어도 적지 않다. 또 영어로 교육받은 지금의 세대들은 영어를 즐겨 사용함으로써 출판계 용어는 실로 '바벨탑'의 언어처럼 의사소통이 불가능할 정도다.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.693-700
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• 2004

Viscometry was applied to identify irradiated corn starch (CS), sweet potato starch (SS), and potato starch (PS) from non-irradiated controls using Brookfield DV-III programmable rheometer. Effects of starch suspension concentration (7.0-9.5%) and spindle speed (25-125 rpm) were investigated. Established optimal viscosity-measuring conditions showed the highest correlation coefficient between irradiation dose (0-6.0 kGy) and corresponding viscosities for CS, SS, and PS. Threshold values for identifying irradiated starches were suggested. Viscosities of all samples significantly decreased with increasing irradiation dose (p<0.05) and spindle speed, while increased as suspension concentration increased. Optimal conditions for suspension concentration and spindle speed were 7.5% (6.7%, d.b.) and 125rpm in CS, 8.5% (7.3%, d.b.) and 125 rpm in SS, and 9.0% (7.3%, d.b.) and 100rpm in PS, respectively. Under these measuring conditions, threshold values for discriminating unknown samples were 0.313, 0.345, and 0.811 for CS, SS, and PS in 1.5 kGy-irradiated samples, compared with 0.521, 0.798, and 1.693 in non-irradiated samples, respectively, enabling identification of irradiated from non-irradiated starches.

• Korean Journal of Food Science and Technology
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• v.18 no.2
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• pp.114-117
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• 1986

The rheological properties of arrowroot starch suspension (2-6%) were investigated with a tube viscometer. The starch suspensions of less $t^1$, 4% showed a dilatant behavior with no yield stress at the temperature range of $30-65^{\circ}C$. However, the starch suspension of 6% concentration showed a pseudoplastic behavior at $65^{\circ}C$. The consistency index was exponentially increased with the increase of the starch concentration. The activation energy of flow of the starch suspensions was 0.370-0.399 kcal/mole at $30^{\circ}-60^{\circ}C$ and 28-60 kcal/mole at $65^{\circ}C$.

• Polymer(Korea)
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• v.30 no.6
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• pp.532-537
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• 2006

In order to successfully meet the environmental and recycling problems, natural polymer and their derivatives are recognized as a promising biodegradable material. In this study, the biodegradable composites of cellulose diacetate and starch were prepared, and their physical and thermal properties were investigated. For the melting processing, triacetine was added as a plasticizer into the composites. The processability of cellulose diacetate was further enhanced by increasing the amount of starch in the composites. The tensile stress and Young's modulus were decreased and elongation was increased with increasing the amount of starch in them. A $T_g$ value was decreased with increasing the amount of starch in the composites. Also, the morphology of the composites were observed with the SEM.

• Elastomers and Composites
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• v.41 no.1
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• pp.3-9
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• 2006

Optimal conditions for preparation of starch/PVA blends were investigated with the consideration of factors that may influence mechanical properties of the blends. Multiplex mixture optimal method as a statistical method were performed and then tensile strength, strain at break, Young's modulus and tear strength of films of the blends were measured to determine the optimal conditions for preparation. The mechanical properties needed for the degradable agricultural mulch were the target of this experiment. Results showed that although the strain at break was a little insufficient, the other properties were very close to the target. This means that the mechanical properties of the film from this blend as a whole are very compatible with those of the reference mulch.

• Korean Journal of Food Science and Technology
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• v.25 no.4
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• pp.400-403
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• 1993

Gelatinization degrees of torn and waxy corn starches in the low-moisture environment were determined by DSC thermogram and enzymatic analysis, the results were compared each other As the moisture content increased from 20% to 70%, the enthalpy of endothermic peak of starch increased linearly in DSC thermograms. When the moisture content exceeded above 70%, the DSC enthalpy of starch remained constant in DSC thermogram. The enthalpies for gelatinization of corn and waxy corn starches were 3.23 cal/g and 4.2 cal/g, respectively. When gelatinization degrees of starches were measured by enzymatic analysis, the gelatinization degree increased linearly as the moisture content increased from 20% to 80%. A linear correlation between DSC and enzymatic analysis was obtained only when the moisture content was under 70%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1032-1038
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• 2003

The two-level full factorial and mixture design were used to screen ingredient type and to investigate the effects of ingredients on properties of surimi gel from jack mackerel using measurements of breaking forces, deformation values and color. The addition of starch decreased breaking force significantly (p<0.05), but did not affect deformation. The bovine plasma protein (BPP) among non-muscle proteins increased a breaking force and deformation value. However, the dried egg white increased slightly a breaking force, and decreased greatly a deformation value. The breaking force of gel was increased, but deformation value did not change significantly (p<0.05) with adding BPP. The whiteness of gel was slightly improved with the addition of corn starch and BPP. At 78% moisture, the optimum ratios of ingredients were 89.5∼90.0% for alkali surimi, 4.6∼6.0% for corn starch and 4.3∼5.4% for BPP to obtain above 110g for a breaking force, 4.2 mm for a deformation, and 22.5 for a whiteness.

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.157-163
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• 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
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• v.23 no.1
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• pp.62-67
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• 1991

The characteristics of Tongjinbyeo(Japonica) and Samgangbyeo($J{\times}Indica$) rice starches including physicochemical properties, differential scanning calorimetry and enzymatic digestion of lintnerized starches were investigated. Degree of hydrolysis of Tongjinbyeo starch with 2.2N HCI for 48 hr was higher than that of Samgangbyeo starch. Apparent first order reaction of starches was slow reaction for first period, and fast reaction second period on the datum point of acid treatment 24 hr. Absorbance at ${\lambda}_{max}$ and 680 nm, and ${\lambda}_{max}$ of iodine stained starch and amylose content decreased upon acid treatment. But water binding capacity, swelling power and solubility considerably increased as hydrolysis progressed. Relative crystallinity of two starches increased with acid treatment, and that of Tongjinbyeo starch was higher than that of Samgangbyeo starch. Differential scanning colorimetry(DSC) data continuously decreased for lintnerization periods, and those of Tongjinbyeo starch have higher than those of Samgangbyeo starch. The onset temperature of starch by DSC continuously decreased by treatment, but conclusion temperature increased until 24 hr and then decreased. The enthalpy for gelatinization decreased for both starches. Degree of hydrolysis of lintnerized Tongjinbyeo starch with glucoamylase was slightly higher than that of Samgangbyeo starch.