• Proceedings of the Korean Fiber Society Conference
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• 1998.10a
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• pp.158-161
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• 1998

우리나라에서 천연염료에 의한 염색은 일찍이 삼한시대부터 시작되었을 정도로 역사가 깊으며, 전 세계적으로 오랜 전부터 사용되었지만, 1856년 영국의 화학자 Perkin에 의해 합성염료가 개발된 이후 합성염료의 경제성, 염료보관의 용이성 등에 의해 점차 쇠퇴되어져 왔다. (중략)

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 1996.11a
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• pp.93-93
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• 1996

• 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 $65^{\circ}C$.

• Journal of Food Hygiene and Safety
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• v.2 no.3
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• pp.89-95
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• 1987

This studies was performed to investigate the quality control of Pueraria RadiI tea. Experimental subjects were 8 kinds of tea and wet and dry Pueraria RadiI which were collected from the Seoul area. For standards, Daidzein and Daidzin were isolated from Pueraria Radix. Analysis method was carried out by HPLC using ${\mu}-Bondapark{\;}C_{18}$ column and UV 254 nm detector. Samples were extracted with methanol by Cold method (at room temperature for 24 hours) and Hot extraction method (at $^{\circ}C$ for 4 hours) Pueraria radix contained 0.08% Daidzein and 0.66% Daidzin Most of the Pueraria Radix tea contained extract of Pueraria Radix less than the labled amounts listed.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.43 no.2
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• pp.31-39
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• 2011

The applicability of arrowroots as materials for paper manufacture was investigated by evaluating the characteristics of arrowroots pulping and pulps, and the surface characteristics of paper made of arrowroots. The results is as follows. The yield of grounded pulp, alkaline pulp, grounded bleach pulp, and alkaline bleach pulp are 98.0%, 37.7%, 84.8%, and 32.5%, respectively. The extraction components in arrowroot's fibers was shown high in 1%-NaOH extraction. The amount of holocellulose and lignin were largely decreased, but a slight decrease was shown in the bleaching processes. Many shivers were shown in the grounded fibers. The amount of shivers was decreased and the single fibers were increased during the process of bleaching. The alkaline pulp and the alkaline bleach pulp showed high in the beating time and freeness than the grounded pulp and grounded bleach pulp. The conditions of sheet surface according to beating time is effected largely by the conditions of original pulp.

• Journal of The Korean Society of Grassland and Forage Science
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• v.13 no.3
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• pp.190-194
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• 1993

This experiment was conducted to investigate the effects of concentrated sulfate on the germination rate, growth rate and the productivity of weight of kudzu (Pueraria thwnbergiana Bentham). The germination rate of kudzu seed by one or two treatment retreatment with the concentrated sulfate for minutes of 5. 10, 15 and 20 were determined respectively. The results obtained were summarized as follows; 1. In the time of concentrated sulfate treatment, the germination rate was the highest in the once treatment for 20 minute. and the retreatment was higher than the once treatment in the germination rate. 2. The changes of plant length by growth stage was grown gradually until for 60 day and rapidly after for 60 day. The growth rate was the highest in treatment for 15 minute than in other treatments. 3. The stem diameter. stem weight. fresh weight and root weight by the treatment with sulfate 15 minute as the treatment with once were high degree of productivity. 4. The number of branch. number of nodes and root weight by the growth stage were higher growth rate before for 90 day than after for 90 day, however stem weight and fresh weight were high degree of productivity after for 60 day.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.43 no.1
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• pp.57-64
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• 2011

The purpose of this research is to investigate the anatomical and chemical properties of arrowroots for the use of paper fibers. The cells consisting of arrowroots showed certain affinities with those in the fibers and vessels of hardwood. Its parenchyma cells showed different shapes with those of hardwood. It was observed that starch was filled in the multi-shape cells. The average width and length of arrowroot fibers were $15.2{\mu}m$ ($11.1-20.3{\mu}m$) and 1.9 mm (1.49 mm-2.31 mm), respectively. In the chemical characteristics of arrowroots, the contents of cold- and hot-water, alcohol-benzene, and alkali extractives were 12-17%, 15.6%, and 38.8%, respectively. Its chemical composition was 61.3% holocellulose, 15.5% lignin and 2.0% ash.

• Journal of Life Science
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• v.18 no.10
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• pp.1447-1454
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• 2008

Effect of heat processing on thermal stability of kudzu root isoflavone was investigated for future use such as various processed foods and functional foods. Kudzu root extracts were heated at 80, 100, 121, 140, 165, and $180^{\circ}C$ for up to 90 minutes before and after concentration, respectively. Changes in the amount of isoflavones were monitored using HPLC and thermal stability was investigated using Arrhenius equation. The amount of both daidzin and genistin decreased slightly during heating at 80, 100 and $121^{\circ}C$ but decreased significantly above $140^{\circ}C$. This indicated that daidzin and genistin are stable at temperatures near the boiling point of water. The degradation of both daidzin and genistin occurred in two steps and each step showed typical first order kinetic. The degradation rates were faster in the first step than the second step in both daidzin and genistin. Additionally, the degradation was accelerated when they heated after concentration compared to the sample heated before concentration. These results suggested that degradation of kudzu root isoflavone was highly dependent on both their concentration and heating temperature. This study provides the basic information on thermal stability of kudzu root isoflavones, which can be used for future processing of functional foods.

• The Korean Journal of Food And Nutrition
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• v.22 no.3
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• pp.387-395
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• 2009

This study was conducted to investigate the effects of starch concentrations and heating conditions on the gel characteristics of arrowroot starch. Arrowroot starch gels with various pHs, and starch concentrations, were prepared using different temperatures and heating times, and then stored for 24 hrs at $4^{\circ}C$. The hardness of sample gels made at pH 2.0 and 4.0 increased as the starch concentration increased from 7% to 10%, with the maximum value of 94 N being obtained when the gel was prepared at pH 4.0 with a starch concentration of 10%. The maximum hardness of samples prepared with concentrations of starch ranging from 7~9% appeared at $80^{\circ}C$, regardless of the heating temperature and time. Furthermore, the hardness of samples prepared at greater than $100^{\circ}C$ was relatively lower than that of samples prepared at other temperatures. When a starch concentration of 8% was used, the degree of gelatinization(DR) increased as the heating temperature increased, with the maximum value of DR being about 76% at $120^{\circ}C$, regardless of heating time. After storage for 24 hrs, the hardness of samples prepared at $70^{\circ}C$, $80^{\circ}C$ and $90^{\circ}C$ appeared to decrease, while that of samples prepared at $100^{\circ}C$, $110^{\circ}C$ and $120^{\circ}C$ increased. The correlation between hardness and the degree of gelatinization or retrogradation was very high when samples were prepared at $80^{\circ}C$ with a starch concentration of 9%, as indicated by a correlation coefficient of greater than 0.95. Overall, the microstructures of freeze-dried arrowroot starch gel were composed of a continuous network of amylose and amylopectin with fragmented ghost structures in an excluded phase, but these ghost structures were more evident after storage and with increased heating temperature.

• Korean journal of food and cookery science
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• v.30 no.5
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• pp.613-619
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• 2014

For the development of a hangover soup containing blue mussel, 11 kinds of hot water extracts were prepared - A (mistletoe); B (shepherd's purse); C (arrowroot); D (bean sprout); E (oriental raisin); F (blue mussel); G (blue mussel and mistletoe); H (blue mussel and shepherd's purse); I (blue mussel and arrowroot); J (blue mussel and bean sprout); and K (blue mussel and oriental raisin). Extract C showed the highest effect for increasing the activities of alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH); however, the addition of blue mussel did not provide a synergy effect on extract C. Other than the arrowroot-containing extracts (C and I), extract H showed relatively higher ADH ($237.4{\pm}1.7%$) and ALDH ($136.5{\pm}2.1%$) activities. Moreover, extract H showed the highest DPPH radical scavenging activity ($93.9{\pm}0.1%$) and angiotensin I converting enzyme (ACE) inhibitory activity ($42.7{\pm}1.6%$). The combination of blue mussel with shepherd's purse had a synergic effect on its ADH and ACE inhibitory activities.