• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1064-1069
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• 1998

Tetrasodium polyphosphate peroxidate (TPP) increased the farinograph stability, maximum resistance by extensigraph and amylograph peak viscosity of a noodle flour produced from Australian Standard White wheat (protein 8.76%, ash 0.380%) at concentration of $0.2{\sim}0.4%$ based on flour weight. The addition of 0.3% TPP increased the moisture content of Kalguksoo, handmade fresh noodle, by 1.5%. No significant differences however were observed in cooking properties. Sensory evaluation revealed that the color, texture and preference of cooked noodle were significantly better in the presence of TPP. The fresh noodle with 0.3%, TPP delayed the development off-flavor by 7 hr during storage at $20^{\circ}C$ and $25^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.42 no.1
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• pp.14-20
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• 2010

Naturally present antioxidants, tocopherols, carotenoids, and phospholipids in the bran and germ oils from Keumkang (K-WBG oil) and Dark Northern Spring wheats (DNS-WBG oil) were determined during storage under 1700 lux light at $5^{\circ}C$ by HPLC. Oil oxidation was monitored by peroxide values (POV) and conjugated dienoic acid content. The results showed that antioxidants were degraded during storage of the WBG oils under light, with higher degradation rates for carotenoids and phospholipids in the K-WBG oil compared to the DNS-WBG oil. Light increased oil oxidation and the rate of oxidation was higher in K-WBG oil than in the DNS-WBG oil. There was a high correlation between POV and residual amounts of antioxidants during photo-oxidation, with phospholipids showing the greatest effects on POV. This study suggests that a higher amount and lower degradation rate of phospholipids in the DNS-WBG oil contributed to its higher photo-oxidative stability compared to the K-WBG oil.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.532-536
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• 2005

GC-NPD analysis was performed on residues of aluminium phosphide in raw wheat and wheat products by trapping gaseous phosphine in the headspace of vessel. In Australian wheat, over 95% of samples were detected below 1 ppb, considered as safe level, whereas in American wheat, about 70% of 58 samples were detected within 1-10 ppb with 4 showing over 10 ppb. About 14-22% phosphine residues of raw wheat were retained after milling process. Wheat samples of same origin showed significant varying levels of phosphine.

• Journal of the Korean Society of Food Culture
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• v.36 no.5
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• pp.492-501
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• 2021

This study investigated the physicochemical properties and acceptability of yellow layer cake prepared using various levels of wet-milled rice flour (RF). RF was used to substitute 0% (control group), 15% (RF-15 group), 30% (RF-30 group) and 45% (RF-45 group) of wheat flour (WF) to manufacture yellow layer cakes. The substitution of WF with RF showed no significant effect on the pH but decreased the specific gravity and viscosity of the batter. Baking loss rates ranged from 4.65% to 5.03%, showing no significant difference among samples. In the color measurement, the experimental groups showed higher redness (a) and yellowness (b) than the control group (p<0.05). The experimental groups showed lower gumminess and chewiness than the control group. According to the results of intensity measurement of sensory properties, the RF-30 and RF-45 groups showed stronger intensities for darkness, sweetness, moistness and softness than the control group. The acceptance test found that the RF-45 group had significantly higher or similar results for all acceptance attributes than the control group. These results indicate that RF addition as a replacement of WF at a ratio of 45% is optimal for producing yellow layer cakes.

• Applied Biological Chemistry
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• v.40 no.4
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• pp.301-306
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• 1997

This study is presented to investigate the physico-chemical properties and qualities for the starch isogenic lines bred in barley(Hordeum vulgare L.).The pearling yield showed higher value in Franubet and Wafranubet than others, but the whiteness of pearled barley varied with the cultivars. The milling rate showed excellence in Franubet, fractured granular lines, whereas that of the waxy and round endosperm isogenic lines is poor. Franubet, the lines having fractures starch granule, was highest in starch content. The highest value in swelling power and water-binding capacity of the barley was proved by the lines having waxy and fractured starch endosperms. The amylogram patterns indicated that the waxy lines such as Wanubet and Wafranubet have lower initial gelatinization temperature and higher maximum viscosity than those of the normal lines. ${\beta}-Glucan\;viscosity$ was generally higher in waxy barley but changed greatly with the cultivars. The water absorption, soluble solid and expansibility in cooking property showed the highest value in waxy and fractured starch granular lines, and the whiteness of cooked barley did not differ with cultivars.

• Journal of the Korean Society of Marine Environment & Safety
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• v.17 no.2
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• pp.137-142
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• 2011

Navigational charts in Korea have been increasingly published in line with the development of harbour for 60 years without a detailed planning. Recently, charts cause inconvenience to use and make navigator confused because they have not been adjoined to adjacent chart effectively and have been to overlap with other charts of the same scale. In this paper, we propose new chart system through adjusting area of the chart and rearranging its scale. This newly proposed scheme was first designed by researchers who have on-board career, then has been verified and revised by questionnaire and pilots' opinion. As a result, total number of Korean chart could be changed from 309 to 334.

• Monthly Duck's Village
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• s.92
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• pp.50-59
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• 2011

2008년 급등하였던 국제곡물 가격은 209년 들어 하락하여 2010년 상반기까지 안정세를 보였으나, 기상악화로 인한 구소련 지역의 밀 생산 감소로 러시아가 수출 금지 조치를 취하면서 2010년 7월부터 밀 가격 급등을 시작으로 현재까지 강세를 보이고 있다. 옥수수 국제 가격 상승은 사료비 상승의 주된 요인으로 작용하여 축산 농가의 수익성을 악화시키고, 밀과 대두 국제 가격 상승은 이를 원료로 하는 가공품 가격 상승으로 이어져 소비자들의 부담으로 연계된다. 따라서 본고에서는 2008년의 애그플레이션 경험을 토대로 최근의 국제곡물 가격상승 원인과 2011년 상반기 국내 물가에 미치는 영향을 분석하고, 시사점을 제시하였다. 최근의 국제곡물 가격 상승은 생산 감소, 수요 증가, 곡물 선물 투기 증가에서 기인하고 있다. 2010/11년도 세계 곡물 생산량은 전 세계적인 이상기후로 전년보다 2% 감소하고, 소비량은 2.4% 증가하여 곡물 기말재고율은 전년대비 3.1%p 하락할 것으로 예상된다. 향후 바이오연료 소비는 지속적으로 증가할 전망이며, 이에 따른 세계 곡물 수요 증가는 불가피해 보인다. 곡물 수급이 전년보다 좋지 않은 상황에서 곡물 선물에 대한 투기가 증가하고, 중국과 인도의 육류 소비 증가에 따른 곡물 소비 증가도 국제곡물 가격 상승의 주된 원인으로 작용하고 잇다. 2010년 하반기 국제곡물 가격을 적용하면, 2011년 상반기 국내 물가 상승은 불가피한 것으로 나타났다. 2011년 상반기 국제곡물 가격을 적용하면, 2011년 상반기 국내 물가 상승은 불가피한 것으로 나타났다. 2011년 상반기 배합사료는 2010년 6월 시세보다 11.5%, 제분 부문은 31.3%, 유지 및 식용유는 6.6%, 제당 부문은 30.0%의 물가 상승요인이 있는 것으로 나타났다. 한편 전분 및 당류는 전년 6월대비 10.9%의 물가 상승요인이 있을 것으로 예상된다. 이와 같이 밀, 옥수수, 대두의 대부분을 수입에 의존하는 우리나라는 국제곡물 가격이 상승할 경우 국내물가 상승이 불가피한 실정이며, 국내 생산을 늘린다 하더라도 수요량을 충족하기에는 한계가 있다. 따라서 국제곡물 수급 및 가격을 상시 모니터링하여 향후 국제곡물 가격을 전망하는 관측시스템 개발을 통해 조기경보를 주고, 이에 따른 매뉴얼을 만들어 대응해야 할 것이다. 한편, 정부 차원에서는 세계 곡물 생산량 감소와 수요 증가로 곡물 공급에 차질이 생길 경우 수입선 다변화 등의 빠른 정책적 대응을 위해 주요 곡물 생산국과의 네트워킹을 강화시킬 필요가 있다.

• KSBB Journal
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• v.6 no.2
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• pp.143-146
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• 1991

The liquifying $\alpha-amylase$ production from B. subtilis, A. oryzae and B. natto using wheat and rice bran as low cost culture medium was investigated. Among 3 strains, B. natto showed heights productivity of $\alpha-amylase$ in the outer wheat bran medium. And the optimum culture condition is pH 6.8 and $37^{\circ}C$ for the production of $\alpha-amylase$. The $\alpha-amylase$ activity of the crude enzyme and the purified enzyme are 256 unit/ml and 10,700 unit/ml, respectivitly. The $\alpha-amylase$ from B. natto cultrtured in outer wheat bran medium was purified into nearly a pure state(98.7%). And the molecular weight of the purified $\alpha-amylase$ was 34,000.

• Polymer(Korea)
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• v.28 no.3
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• pp.232-238
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• 2004

MPEG-PCL diblock copolymers consisting of methoxy poly(ethylene glycol) (MPEG) and $\varepsilon$-caprolactone (CL) as drug carriers were synthesized by ring-opening polymerization MPEG-PCL diblock copolymers were characterized by X-ray diffraction and differential scanning calorimetry. After freeze milling of block copolymers and albumin bovine-fluorescein isothiocyanate (FITC-BSA) as model protein, the wafers loaded FITC-BSA were fabricated by direct compression method. The release profiles of FITC-BSA were examined using pH 7.4 PBS for 14 days at 37$^{\circ}C$. The release amount was determined by fluorescence intensity by using the fluorescence spectrophotometer. The morphological change of wafers was observed by digital camera and scanning electron microscope. The release rate and initial burst of BSA increased with increasing PEG molecular weights and decreasing PCL molecular weights in the segments of MPEG -PCL diblock copolymers.

• Journal of Nutrition and Health
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• v.15 no.2
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• pp.83-90
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• 1982

This study was attempted to investigate the effects of adding gelatinized waxy rice flour, wheat flour, and Xanthan Gum to rice flour on the preparation and (quality) of dried noodles. 1) Rice flour demonstrated higher maximum viscosity value as determined by Amylograph than wheat flour. Among the composite flour mixture (Rice Flour 85+Gelatinized Waxy Rice Flour 15 + Xanthan Gum 2%) showed the highest viscosity value and (RF 35+ GWRF 15 + Wheat Flour 50) had the lowest. (RF 35 + GWRF 15 +WF 50) demonstrated gelatinization characteristics which is quite similar to that of wheat flour. 2) Forty and 50% replacement of rice flour and gelatinized waxy rice flour (15%) mixture by wheat flour improved significantly noodle making characteristics and cooking quality of noodles. 3) The addition of 2% XG to (RF 45 + GWRF 15 + WF 40) was effective on noodle making properties and on binding properties of cooked noodles. 4) The cooked noodle made of composite flour (RF 45 + GWRF 15 + WF 40 + XG 2%) received the highest total sensory evaluation score among the testing samples, and it was not significantly different from that of wheat flour.