• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.423-428
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• 1999

Potato starches were hydroxypropylated with 2.5, 5.0, 7.5, and 10.0% propylene oxide(PO) to improve mechanical properties of starch polyethylene film. Starch polyethylene cast films were prepared that contained 5% or 10% of the hydroxypropylated potato starch. Mechanical properties of these films were measured and compared to those of the films containing native potato starch. DS(degree of substitution) increased proportionally as propylene oxide concentration increased. Relative crystallinity in X ray diffraction patterns was decreased and starch granule observed by scanning electron micro scopy was destroyed by severe hydroxypropylation. In color properties of films, b value was not significantly different in the films but 5% starch polyethylene films with 2.5 PO starch showed the lowest L and a value. Tensile strength and strain energy of the films except the film containing 10.0 PO starch were higher than those of the containing native starch.

• Food Science and Industry
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• v.51 no.1
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• pp.45-60
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• 2018

The starch industry in Korea had been based on sweet potato and potato for long time to produce starches which were used for mainly starch noodle such as cellophane noodle. Because of the poor storage stability, high price, and fluctuation of production by year and year of potatoes, the raw material for the production of starch had been changed to corn in 1970s. Along with this, the mass production system had been established, which enabled the production of various starch-related products including modified starches for food, textile, paper, and other industrial uses, starch sweetners, high fructose corn syrup, and gelatinized starch. In this paper, a brief background of corn industry in Korea has been described. The production of starch from corn has been emphasized and the future of corn industry in relation with GMO has been suggested.

• Journal of the Korean Society of Food Culture
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• v.22 no.1
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• pp.91-96
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• 2007

Developing carbohydrate fat replacer as materials for low-calorie and low-fat food made of Korean potato, it is expected that the new demand of fat replacer will be created. Potato starch was modified by chemical modification. Observing modified starch(treated in different method) by SEM, EZ(treated by enzyme) showed shape of deformed round oval, AC(treated by acetylation,), HPR(treated by hydropropylation) showed shape similar to that of NL(N-Lite), the commercial fat replacer. In the modified starch such as AC, peak in B and C type similar to those of general starch was found, but EZ showed non-crystalline shape. Compared to other modified starch, HPR, the chemically produced denatured starch showed very peculiar peak and structure in V-form. While the order of contents of amylopectin was in the order HPR > EZ > AC showed extremely high contents. Measuring the degree of gelatinization per the modified method, the degree of gelatinization of HPR as much higher than others. The water binding activity of modified starch was 240% in HPR. Measuring viscosity by producing general starch and modified starch as gel of 10% concentration, the CPS showed very high viscosity of 30.30 ${\times}$ 10$^3$ cp. Showing viscosity of 38.60, 31.60 10$^3$ ${\times}$ cp, the modified starch was in the order of HPR. While the calorie of starch of GPS was measured to be 3.0 Kcal/g, very low calorie those of chemically modified starch, HPR showed 2.5 Kcal/g respectively, suggesting that calorie is decreased by modified treatment. The appropriateness of processing food was experimented by substituting the existing oil and fat containing food with saturated gel of starch and modified starch in constant rate through utilization of modified starch. Therefore, research and development for materials and related products which maintain the existing quality and reduce fat contents will be constantly performed in the future.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.4
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• pp.444-450
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• 2013

The purpose of this study is to evaluate chemical properties, textural characteristics and sensory properties which produces the mokwapyun from the tapioca starch. The mokwapyun-added tapioca starches hold higher moisture contents than mung bean starches. And, the ratios of tapioca starch indicate differences in the study (p<.001). The pH increases with the increasing amounts of tapioca starch and acidity measurement decreases as amount of tapioca starch increases. The 0% addition of tapioca starch is the highest for lightness and 20% addition of tapioca starch is the lowest. Both the redness and yellowness are being increased with increases in the addition of tapioca starch. According to the results of texture, 0% addition of tapioca starch is the highest for hardness, springiness and chewiness of mokwapyun which increases with additional percentages of tapioca starch. Nevertheless, it decreases the cohesiveness and brittleness due to increases in the percentage of tapioca starch. According to the result of DSC analysis, the more tapioca starch added to the mokwapyun, the higher the To, Tp, Tc temperatures become. The result of this study shows that the right contents of tapioca starch with 15% additions make positive acceptability, prepared sensory and machinery characteristics.

• Korean journal of food and cookery science
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• v.14 no.1
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• pp.50-56
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• 1998

This study was performed to find out the quality characteristics of Kamgyulpyon in which the kinds of starch and sweetener were varied. The quality characteristics of the samples were estimated in terms of sweetness, color difference, instrumental texture and sensory evaluation. The results from this study were as follows. $\circled1$ Sweetness of the samples prepared with oligosaccharide was lower than those with sugar or honey. When Kamgyulpy n was prepared with sugar, the sweetness of the samples containing mung bean starch was higher than that with other starch sources. $\circled2$ Lightness, redness and yellowness of the samples prepared with oligosaccharide were higher than those with sugar or honey. When the same sweeteners were used, the lightness of the samples containing corn starch and the rednness of the samples containing potato starch were higher than those with other starch sources, but there were no significant differences in yellowness. $\circled3$ Hardness and chewiness of the samples prepared with sugar were higher than those with oligosaccharide or honey, but there were no significant differences in springiness and cohesiveness. When Kamgyulpyon was prepared with honey, the hardness and chewiness of the samples containing potato starch were lower than those with other starch sources. $\circled4$ In the results of sensory evaluation, the sweetness, clarity, springiness and overall acceptability of the samples containing potato starch or com starch were higher than those with mung bean starch. Kamgyulpyon containing potato starch and oligosaccharide showed the highest overall acceptability.

• Food Science and Biotechnology
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• v.16 no.5
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• pp.817-821
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• 2007

The effect of acetylated rice (AR) starch at different concentrations (0, 4, 6, and 8%) on rheological properties of surimi sols and gels was studied. Dynamic frequency sweeps of surimi-AR starch sols at $10^{\circ}C$ showed that the magnitudes of storage moduli (G') decreased with an increase in starch concentration while those of tan ${\delta}$ increased, indicating that the effect of AR starch on the viscoelastic properties of surimi sols depended on starch concentration. In general, the G' thermograms of surimi sols showed the similar sol-gel transition pattern and they were also influenced by the addition of AR starch. The presence of AR starch in the surimi gel system reduced the gel strength and expressible moisture content (EMC). Surimi-AR starch gels showed better freeze-thaw stability compared to the control (0% starch concentration). The effect of AR starch on the rheological properties of surimi sols and gels appeared to be related to the swelling ability of starch granules in the presence of limited water available for starch.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1046-1052
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• 2003

Viscoelastic behavior of oxidized starch gel, modified with sodium hypochlorite (NaOCl) and the adding effects of protein in oxidized starch gel was studied by dynamic viscoelastic measurement. The storage modulus(G′) of starch gel increased with the increase of starch concentration. They showed higher value when starch suspension was treated to 95$^{\circ}C$ rather than 85$^{\circ}C$. Consistency of starch gel was decreased over 1.0% active Cl/g starch when heated to 95$^{\circ}C$, which means that the swelling of starch granules increased with concentration of NaOCl and showed more sensitive against shear. As the extent of oxidation increased, starch granules were easily destroyed. Therefore, it is hard to separate between compartment of leached-out amylose and that of amylopectin, which means that the ability of gel formation was reduced. When oxidized starches were gelatinized in presence of soy protein and sodium caseinate, it was found that G′ decreased, and frequency dependence of G′ and G" increased with the increased degree of oxidation in starch. The reduce of starch-protein interaction was thought to be through the dissociation of the branched amylopectin, which playa leading role in protein interaction, with the oxidation of starch.

• Journal of Microbiology and Biotechnology
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• v.3 no.4
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• pp.298-302
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• 1993

Pullulan was produced from starch hydrolysate with Aureobasidium pullulans SH8646. We could measure the correct amount of pullulan produced without the interference of starch from the culture supernatant by using a bacterial $\alpha$-amylase treatment and ethanol: acetone (1:1) precipitation. When 5% acid-hydrolyzed starch was used as a carbon source, the dry cell weights obtained were similar irrespective of DE values of starch hydrolysates. The dry cell weights of those on the starch hydrolysate media prepared with 0.1 N HC1 treatment, were slightly higher (9.5~10.5 g/l) than those on the starch hydrolysate media prepared with 1.0 N HCl (8.5~9.5 g/l). And among the starch hydrolysates showing DE values lower than 50, maximum pullulan production of 15 g/l was obtained at DE 30~40 starch hydrolysate but those showing DE values higher than 50, the pullulan production was increased with the increase of the DE value of starch hydrolysates. From the media containing 5%, 10%, and 15% starch hydrolysate (DE 25, 45, and 75), about 20~34% pullulan yield was obtained and the maximum pullulan yield of 34% (17g/l) was obtained from 5% DE 75 starch hydrolysate. The pullulan yields from starch hydrolysate media were much lower than those from glucose, maltose, maltotriose, and sucrose media.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.8 no.1
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• pp.27-31
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• 2002

In this study, the physical properties of starch adhesive by temperature in carrier and main part for the Stain-Hall method were analyzed. The temperatures of starch solutions in carrier part were inversely proportional to the viscosities. The viscosities of starch solutions were maintained similarly if 2nd temperatures were same independent on the those of the 1st temperatures in carrier part. the starch solutions showed similar viscosities in all range except the viscosity of the solutions in $30^{\circ}C\;and\;40^{\circ}C$. The viscosities of starch adhesives in main part were in proportion to those of starch solutions in carrier part. The viscosities of starch adhesives in main part were maintained similarly if 2nd temperatures in carrier part were same. The viscosities of starch adhesives in main part were low when the ultimate temperature of starch solutions in carrier part were high.

• Korean Journal of Food Science and Technology
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• v.39 no.2
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• pp.169-174
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• 2007

In this study, we examined the characteristics of alkali gelatinization of corn starch. Here, the degree of corn starch gelatinization increased exponentially with the NaOH concentration of the starch slurry. The alkali gelatinization initiation point (AGIP) was obtained from the intersection point of gelatinization slope line, which resulted from the regression of the logarithmic degree of gelatinization, and was markedly changed. The effects of temperature and corn starch concentration on alkali gelatinization were studied with a 10%(w/w) corn starch suspension. We found that this corn starch suspension gelatinized in 24.1 meq/g starch of NaOH at $40^{\circ}C$, and in 9.8 meq NaOH/g starch at $60^{\circ}C$. Moreover, a 40%(w/w) corn starch suspension gelatinized with 9.5 meq NaOH/g starch, even at $40^{\circ}C$. These results indicate that the amount of alkali added for the gelatinization of corn starch has an inverse relationship with the temperature and concentration of corn starch.