• Journal of the Korean Society of Tobacco Science
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• v.13 no.1
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• pp.27-35
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• 1991

These studies were conducted to investigate the changes of starch, sugar and nicotine content in relation to maturity and cultural conditions and correlation between growth characteristics and chemical components in order to improve the leaf quality. The results were summarized as follows; 1. Nicotine content, total nitrogen content and the ratio of total nitrogen to nicotine of the green leaf were increased with heavier fertilizer, wider planting space and lower topping, whereas starch, total sugar and the ratio of sugar to nicotine were decreased. 2. Starch content, sugar content and the ratio of total sugar to nicotine(T-S/Nic) in the cured leaf were decreased with milder planting space, less application of MH and delaying harvesting date. 3. It was estimated that 58.1% of starch of the harvested leaf was converted into sugar of the cured leaf, and also they were significantly correlated each other.

• 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.

• Korean journal of food and cookery science
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• v.15 no.2
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• pp.185-190
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• 1999

In order to develop the techniques for isolation and production of barley starch from Youngsan variety, optimum conditions of isolation processes of barley starch was investigated. The effect of steeping temperature and time in wet-milling process was examined and the results showed that optimal steeping temperature and time were 30$^{\circ}C$ and 12 hr. The barley starch isolated under these conditions contained 5.7% crude protein, 69% starch content and 83% white value by 100 mesh process. The optimum condition of alkali treatment was showed that concentration of NaOH and treating time were 0.2% and 6 hr, respectively. To remove the fat content of barley starch, after alkali process obtained barley starch with the addition of 10% (v/v) EtOH was attempted. As the result, the barley starch contained 0.1% of crude fat. Under the optimized isolation conditions, the barley starch finally contained 0.1% protein and 95% starch content. The isolated barley starch were superior to commercial corn starch in purity and white value.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.1
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• pp.55-62
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• 1994

The germplasms of naked barley evaluated for starch content were 137 crossing blacks and progeny lines obtained from the breeding program of the Wheat and Barley Research Institute, 540 Tabdong Kwonsungu Suwon, in the 1988/1989 season. Starch content was distributed between 49.15 and 62.50% with a mean of 57.20%. It was high in the bred lines and the Uz type lines than the imported, uz type or lax type ones. The range observed for seed coat weight was 1.12-3.02mg and the mean seed coat weight was 1.88mg. The seed coat weight ratio to kernel weight was measured between 4.0 and 8.7% with a mean of 6.5%. The varieties differ greatly in the characteristics depending on the plant type and origin of germplasms. The variation observed with protein content ranged from 9.60 to. 15.90% while the average was 12.86%. Starch content was negative relationships with kernel weight, seed coat weight, seed coat weight ratio., kernel width, kernel thickness and protein content, and starch content was higher in smaller kernels within a variety. The weight and weight ratio. of seed coat were positively correlated with the width, thick-ness of kernels, whilst they were negatively correlated with starch content. The heritability of starch content was 30.0%.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.939-946
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• 1997

Effects of moisture content on the gelatinization and recrystallization of non-waxy and waxy rice starch gels were investigated by differential scanning calorimetry (DSC). The recrystallization rates of the starch gels containing various moisture contents $(40{\sim}70%)$ were analyzed by Avrami equation. The waxy rice starch had higher gelatinization temperature and enthalpy than non-waxy one. The highest degrees of recrystallization in both rice starch gels stored at $4^{\circ}C$ were shown at 40%, and recrystallizations above 80% moisture content were not found. The degree of recrystallization of waxy one was higher than that of non-waxy one in the range of 40 to 60% moisture content. The Avrami exponents (n) of both rice starch gels were near to 1.0 and the time constant (1/k) was increased with increasing moisture content in the range of 40 to 70% moisture content. The recrystallization rate of waxy rice starch gel was slower than that of non-waxy one. The recrystallization of rice starch gels could be explained by the change of ice melting enthalpy during storage. The Wg's, represented the maximum practical amount of plasticizing water, were about 29.9% and 28.2% for non-waxy and waxy rice starch gels, respectively.

• Food Science and Biotechnology
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• v.16 no.5
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• pp.832-835
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• 2007

Moisture content of normal, waxy, and high amylose com starches was adjusted to 10-35%, and irradiated in a microwave oven. The effect of microwave irradiation on the crystalline structure of starch was measured by using a differential scanning calorimetry (DSC), and X-ray diffractometry. Pasting viscosity profile was also determined by using a rapid viscoanalyzer (RVA). For all the 3 types of starches tested, the rate of temperature increase by the microwave irradiation was faster and more rapidly reached the maximum temperature of the pressure bomb ($120^{\circ}C$) when the moisture content was higher. X-ray diffraction and DSC data revealed that the microwave irradiated starch underwent partial disruption of crystalline structure. RVA studies showed that the irradiation caused significant reductions in maximal viscosity and breakdown, whereas pasting temperature was increased. Overall trends revealed that the microwave irradiation on the starch containing limited moisture content (less than 35%) provided the effects similar to the heat moisture treatment. These effects became more significant when the moisture content was higher. Compared to waxy com starch, normal, and high amylose com starches appeared to be more susceptible to the microwave irradiation.

• Korean journal of food and cookery science
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• v.18 no.3
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• pp.372-380
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• 2002

The objective of this study was to invesitigate the sensory and quality characteristics of Chicksulgi containing different ratios of ingredients such as arrowroot starch (10%, 20%, and 30%), sugar, honey, oligo-saccharide and water, by sensory evaluation and mechanical examination. The results of sensory evaluation showed that Chicksulgi containing 10% arrowroot starch had higher scores in overall acceptability, color and flavor preference. In the textural analysis of Chicksulgi, the springiness, cohesiveness, adhesiveness were the highest in the samples with 10% arrowroot starch, and the chewiness, gumminess, and hardness were the highest in the 30%-added samples. The hunter's color L value of Chicksulgi was decreased by the increase of arrowroot starch. The more arrowroot starch was added, the redness of Chicksulgi were increased, and yellowness of Chicksulgi were decreased. The moisture content of Chicksulgi was higher in the samples with 10% arrowroot starch than those with 30%.

• Journal of Food Hygiene and Safety
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• v.14 no.1
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• pp.84-89
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• 1999

Octenylscuccinated corn starches prepared by reaction of corn starch with 1-octenylsuccinic anhydride(OSAn) and their degree of substitution (DS), reaction efficiency(RE), residual octenylsuccinic acid (OSA), and physicochemical properties were compared with those of the native corn starch. DS increased with increase of OSAn and RE was much nearly the same regardless of increased of OSAn. The content of residual of residual OSA was significantly lower than that of regulation of food additives. And as washing frequency of dispersion of the reactant was increased, the content of residual OSA of octenylsuccinated starch was decreased. Raid Visco-Analyzer initial pasting temperature and setback of octenylsuccinated starches decreased whereas peak viscosity and breakdown increased. When DS of octenylsuccinated starches increased, temperature of initial gelatinization of octenylscuccinated starches drastically decreased. The octenylsuccinated starches also formed clearer pastes. The solubility was much nearly the same regardless of increase of DS at 7$0^{\circ}C$ but the swelling power increased 1.2~1.7 times higher than that of native corn starch at 7$0^{\circ}C$. The water binding capacity of octenylsuccinated starches also decreased.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2000.11b
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• pp.204-209
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• 2000

At harvest, the starch contents of apples, which were related to their maturity, were quantified by using image analysis. The stained area was measured by a computer vision system when an apple slice was stained with KI/I$_2$ solution. The stained area ratio of the stained area of the apple slice to its whole area, or the starch index, was defined as an indicator of starch content. When Tsugaru apples were manually sorted into immature, turning and mature groups, their starch indices were 0.374, 0.312 and 0.129, respectively. Meanwhile, the starch index had correlation to various physicochemical properties of Tsugaru apples. At the statistically significant level of 0.1 %, it was correlated with the pH value, bio-yield force, rupture force and color of intact and skin-removed apples. At the 1 ％ significant level, it had the correlation with the density and moisture content.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.6
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• pp.637-645
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• 1991

Physicochemical factors affecting cooking and eating quality of rice and their mechanisms were investigated. The stickiness of cooked rice was negatively correlated with amylose content(r=0.58, p<0.05) and protein content(r=-0.72, p<0.01), but not affected by crude fat content of rice. The ultrastructure of cooked rice grain showed the progressive gelatinization of starch from the periphery toward the center of the endosperm as water and heat energy diffused into. The rate of water diffusion appears to be dependent on the cell arrangement in the endosperm and the protein content of milled rice. Once water and heat reach the starch granules, the rate of in situ gelatinization of starches appears to be dependent on their own gelatinization temperature range and amylose content. Protein acts as a barrier for the swelling of starch and water diffusion in two ways : 1) by encasing starch granules in the starchy endosperm, and 2) by forming a barrier between the subaleurone layer and the starchy endosperm. Therefore, the separation and fragmentation of the outermost layers of the endosperm occurred more easily in the low-protein content rices, and was associated with increases of solids lost in cooking-water at 95$^{\circ}C$ and stickiness of cooked rice.