• Journal of Life Science
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• v.5 no.3
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• pp.126-136
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• 1995

The studies had been conducted to evaluate the grain processing effects for ruminants on starch digestion, body weight gain and feed efficiency since 1970. This research deals with experimental results on chemical structure, gelatinization, microbial starch digestion in rumen, intestinal starch digestion in rumen, roles of protozoa, intestinal starch digestion of bypass starch, limits to starch digestion in small intestine. The grain processing has different effects on digestion, weight gain and feed efficiency when different grain sources and contents is used, and the quality and quantity of roughage is different. The economical and efficient method of grain processing should be selected considering weight gain and feed efficiency enhancement than digestibility.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.34 no.1
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• pp.7-11
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• 2002

The print quality of a ink jet printer is generally affected by three major components of the printing process: printer, ink formulation, and paper. The result of this study indicated that the surface sized paper with oxidized starch and cationic starch differed ink jet print quality in terms of ink spread and black optical density of the print image. Paper properties, like air permeability and siting degree, which may influence the ink jet printing were also measured. It was found that black print quality was controlled by starch level and ionic charge on the paper surface. Cationic surface sizing starch improved black ink jet print quality.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.48 no.2
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• pp.99-105
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• 2016

The increase of wet web solid content after wet press and dry compressive strength were observed in lab study by judicious application of wood flour and starch for the old corrugated container (OCC). Pearl starch was better than cationic starch in strength development, but cationic starch was better for drainage. Application of vacuum on the mixed solution of wood flour and starch helped strength development further without loss of other properties. The effect of wood flour addition on wet web solid content improved as the wet pressing pressure increased. The use of wood flour and starch mixture improved wet web solid contents further.

• Preventive Nutrition and Food Science
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• v.17 no.3
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• pp.192-196
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• 2012

This study investigated the effects of galacomannans (guar gum, tara gum, and locust bean gum) on the rheological properties of buckwheat starch pastes under steady and dynamic shear conditions. The power law and Casson models were applied to describe the flow behavior of the buckwheat starch and galactomannan mixtures. The values of the apparent viscosity (${\eta}_{a,100}$), consistency index (K), and yield stress (${\sigma}_{oc}$) for buckwheat starch-galactomannan mixtures were significantly greater than those for the control, indicating that there was a high synergism of the starch with galactomannans. The magnitudes of storage modulus (G') and loss modulus (G") for the starch-galactomannan mixtures increased with increasing frequency (${\omega}$). The dynamic moduli (G', G"), and complex viscosity (${\eta}^*$) for the buckwheat starch-galactomannan mixtures were significantly higher than those for the control.

• Preventive Nutrition and Food Science
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• v.6 no.2
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• pp.112-116
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• 2001

Oxidized potato starch/polyethylene (PE) cast films were prepared with different percentages of linear low density PE (LLDPE), oxidized potato starch and prooxidant. For the determination of biodegradability of the films, lignocellulose-degrading Streptomyces viridosporus T7A (ATCC 39115) was used. Films were chemically disinfected and incubated with S. viridosporus by shaking at 100 rpm at 37$^{\circ}C$ for eight weeks. Hydroxyl indices of the films by Fourier-Transform Infrared Spectroscopy, mechanical Properties of the films by Instron and film morphology by scanning electron microscope (SEM) were measured. The hydroxyl index of the film containing the oxidized potato starch incubated with S. viridosporus T7A was higher than that of the corresponding control. All the films containing 5% and 10% oxidized starch showed a decrease of tensile strength on the films after incubation when the corresponding uninoculated film was compared. In the oxidized starch/PE film incubated with S. viridosporus T7A, partial destruction of starch and PE was examined by SEM.

• Korean journal of food and cookery science
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• v.14 no.3
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• pp.207-212
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• 1998

The changes in physicochemical properties of potato were investigated while steeping in water for 7 days at 30${\pm}$1$^{\circ}C$. The shape of raw starch granules was round or oval, the starch granule showed birefringence distinctly under polarized light and it was kept clearly even after steeping. X-ray diffraction pattern of the starch was B-type and there was no change in the pattern after steeping. However, crystallinity was increased up to the 4th day and then decreased. Amylose contents of raw starch and the starch steeped for 7 days were 19.3% and 13.1%, respectively. When the potato starch was gelatinized in 0.15 N sodium hydroxide solution, the viscosity was decreased until the 3rd day, but increased thereafter. Gel volume of the starch in KSCN solution was decreased during steeping.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.1
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• pp.1-5
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• 2000

Physicochemical properties and gelatinization patterns of purple-fleshed sweet potato starch were studied. Shape of starch granule was round and polygonal, X-ray diffraction pattern was Ca-type. Amylose content was 14.4% which was lower than that of other sweet potato starch. Water binding capacity was 82.54%, swelling power and solubility at 8$0^{\circ}C$ were 27.94% and 15.35%, respectively. Initial temperature of gelatinization was 72$^{\circ}C$ using Brabender/Visco/Amylograph, consistency and setback were lower than those of other sweet potato starch. The peak temperature and enthalpy determined by DSC were 68.1$^{\circ}C$, 1.24cal/g, respectively. The transmittance of starch dispersions in alkaline solutions increased with NaOH concentration up to 0.17N, and then changed slowly at 0.19N or above. The apparent viscosities were similar to the transmittance of starch dispersions in alkaline solutions, but drastically increased above 0.21N.

• Journal of Ginseng Research
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• v.18 no.3
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• pp.191-195
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• 1994

Among many kinds of constituents of ginseng root, starch was the most noticeable component related to inside white in fresh ginseng. The ash of inside white section was higher in content and greenish gray in color. The water binding capacity and ash content of the starch from inside white fresh ginseng were higher than those of starch from normal fresh ginseng, but amylase content was not significantly different. Ash of inside white fresh ginseng starch contained higher in Ca, Mn and Fe content. Complexes of small granular starch and amino acids were rich in swelling power, and solubility by temperature change were similar between inside white fresh ginseng starch and normal one, but the former was more easily swelled than the latter.

• Preventive Nutrition and Food Science
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• v.4 no.3
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• pp.175-179
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• 1999

To develop a production method for modified starches with less pollution, pH adjustment and gamma irradiation were applied to commerical corn starch. Blue values were significantly decreased , while alkali number, optical transmittance and solubility markedly increased when gamma irradiation was applied to pH 2 adjusted corn starch. Water binding capacity and swelling power at pH 5 were the highest among the samples. Gelatinization viscosity was considerably affected by gamma irradiation and pH of the starch. Gamma irradiation of pH 2 adjusted starch showed the lowest peak viscosity and the best cooling stability among the tested samples . Therefore, the production of modified starch with low viscosity as well as with sufficient viscosity stability seems feasible by controlling the pH of the starch and gamma irrdiation.

• Food Science and Industry
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• v.52 no.4
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• pp.346-357
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• 2019

In recent years, starch nanoparticles (SNPs) have been received much attention due to their unique characteristics different from native starch. Also, SNPs have economic and environmental advantages because they are prepared from starch, a cheap and safe natural polymer. It can be used in various industrial applications such as food additives, drug carriers, etc. SNPs have been prepared using different methods and their physiochemical, functional properties and possible industrial applications have been reported. Based on these studies, SNPs are expected to be the promising food materials and expand their utilization in many industries in the future. This review covered the overall researches on SNPs, including preparation, physicochemical and functional properties, and discussed their current and future applications including resistant starch materials.