• 한국작물학회지
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• 제46권5호
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• pp.360-366
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• 2001

Flour physicochemical properties of six Korean waxy wheat lines and their parental plants, including Kanto 107 and BaiHuo, which have partially null in GBSS (granule bound starch synthase), were evaluated in this study. The very low amylose content (3.20%) of Korean waxy wheat lines, which had been influenced by the null in all three GBSS isoforms encoded by three Wx loci, could result in the higher starch swelling power (25.15%), lower starch and flour pasting temperature (61.37$^{\circ}C$; 65.85$^{\circ}C$), and higher starch pasting peak viscosity and breakdown (246.60 RVU; 161.50 RVU) than those of their parental plants. In addition to high swelling and pasting properties, Korean waxy wheat lines had the higher protein content (12.80%), alkaline water retention capacity (97.39%), SDS sedimentation volume (80.33 $m\ell$) and damaged starch content (4.35 %) than those of their parental plants.

• 한국식품과학회지
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• 제23권2호
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• pp.175-182
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• 1991

옥수수 전분을 propylene oxide와 반응시켜 치환도가 $0.031{\sim}0.147$되는 hydroxypropyl 옥수수 전분을 제조하여 물리화학적 특성을 규명하였다. Hydroxypropylation에 의하여 팽윤력, 용해도 및 물결합 능력이 증가하고 생전분의 효소 분해력이 높아졌으며 요오드 흡착강도가 낮아졌다. 아울러 hydroxypropylation에 의하여 전분의 결정화도도 감소되었다. 한편, 옥수수 전분을 hydroxypropylation시켰을 때 분자량 $1.34{\times}10^7$ 이상의 큰 분자는 감소하였고 $1.34{\times}10^7{\sim}1.18{\times}10^5$의 전분 분자는 증가하였다. Hydroxypropylation에 의하여 옥수수 전분 입자의 형태에는 별 변화가 없었으나 입자크기는 평균입경이 $13.9\;{\mu}m$에서 $16.0\;{\mu}m$로 증가하였다.

• 한국작물학회지
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• 제43권2호
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• pp.89-94
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• 1998

Granule bound starch synthase (GBSS), also known as the '"waxy protein'", is responsible for the synthesis of amylose in the amyloplasts of cereal crops. In hexaploid wheat (Triticum aestivum L.), GBSS is involved in amylose synthesis and rolls as an important factor to determine flour quality and end-use quality in food products. Genes on three Wx loci have been found to encode GBSS in common wheats. We developed techniques for the purification and separation of GBSS in wheat. Three major GBSS isoforms, which were encoded by the genes on three loci, Wx-A1, Wx-B1, and Wx-D1 migrating differently by one dimensional SDS-po-lyacrylamide gel electrophoresis (1D SDS-PAGE), were identified. GBSS from 66 Korean hard and soft winter wheats were purified and determined for their Wx loci and four of them were identified possessing a null allele either at the Wx-A1 and Wx-B1 loci. With help of identification of three GBSS isoforms using 1D SDS-PAGE system, we are able to identify and monitor Wx gene expressions in breeding materials for developing waxy or partial waxy wheats without experiencing consecutive selecting generations.cting generations.

• 한국미생물·생명공학회지
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• 제26권2호
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• pp.143-150
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• 1998

덱스트란수크라제는 sucrose를 이용하여 덱스트란의 합성을 촉진하는데 sucrose이외에 다른 탄수화물이 효소 반응기 중에 존재하는 경우에는 sucrose의 glucose기를 이 탄수화물에 전달하는 반응을 촉진하여 새로운 구조의 산물을 생산한다. Leuconostoc mesenteroides B-742CB로 부터 얻은 덱스트란수크라제를 이용하여 입자 전분과 호화 전분에 sucrose의 glucose를 수식함으로써 변형을 시도하였다. 사용한 전분의 종류(Small starch 또는 Potato starch)에 따라 그리고 전분의 상태(입자 혹은 호화된 상태)에 따라 이론적 수율의 46-72%(s.d.<${pm}$5)를 얻었다. 변형 전분을 ${alpha}$-amylase, isoamylase, pullulanase 그리고 endo-dextranase로 처리하여 변형 전의 전분과 가수분해 상태를 비교한 결과 변형전의 산물에 비해 이들 가수분해효소에 대해 저항성을 보였다. 변형에서 얻어진 산물들의 methylation결과 입자 전분을 이용한 변형 반응의 산물의 변형 정도가 더 컸으며, 변형입자를 SEM으로 관찰하면 불규칙한 크기의 작은 조각의 산물을 확인할 수 있었다. 변형 반응으로 sucrose의 glucose가 전분 glucose의 C3, C4, 그리고 C6 위치의 free-OH group에 수식된 새로운 구조의 변형 산물을 생산하였고 이는 iodine에 의한 염색 정도를 크게 감소시켰으며 용해성을 증가시켰다.

• 한국식품영양과학회지
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• 제20권6호
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• pp.646-652
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• 1991

품종을 달리한 쌀 전분에서 호화온도에 영향을 주는 인자들을 조사하였다. 품종에 따라 호화온도, 아밀로오스 함량, 전분입자의 크기 분포도 및 결정화도는 모두 유의적인 차이를 보여주었다(${\alpha}=0.01$). 전분의 호화온도는 전분입자의 결정화도와 높은 양의 상관관계를 보여주었다(r=0.67, p<0.01). 그러나 전분입자의 크기분포와 아밀로오스 함량은 쌀 전분의 호화온도에 전혀 영향을 주지 못했으며, 이는 상관관계 계수와 주사 전자현미경에 의한 관찰에 의해 확인되었다. 또한 쌀 전분입자의 성상 및 크기와 아밀로오스 함량과는 아무런 관계가 없음이 주사 현미경 관찰에 의해 확인되었다.

• 한국미생물·생명공학회지
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• 제14권5호
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• pp.407-413
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• 1986

분쇄마찰매체에 의한 무증자 생전분의 효소당화촉진 mechanism을 전분의 구조적 측면을 중심으로 규명하였다. 당화촉진 효과를 줄 수 있는 수준의 분쇄마찰매체의 기계적 교반운동은 생전분의 미세결정구조(microcrystalline structure) 파괴는 물론 전분입자를 붕괴 (fragmentation) 시키는 효과도 없었다. 생전분 입자구조 변화의 중요한 특징은 입자구조의 팽윤(swelling) 현상으로써 팽윤된 전분은 보수능력이 2.5배 정도까지 증가되었다. 이와 같은 기계적 충격에 의한 전분입자의 팽윤현상은 가열호화에 의한 $\alpha$-전분화에 따른 팽윤현상가는 상이하였다. 생전분을 장시간 bead-milling하여 전처리하며 팽윤시킨 생전분은 당화가 촉진되었으나 bead와 효소를 동시에 첨가시킨 경우의 당화속도와 수율에는 미치지 못하였다. 분쇄마찰 반응계에서 효소를 첨가 무증자 전분을 당화시킬 경우에는 생전분입자 2시간 전후하여 수많은 입자로 fragmentation되었다. 생전분의 당화촉진 mechanism은 분쇄마찰매체에 의하여 전분입자가 균열팽윤되고 이 팽윤된 생전분은 보다 쉽게 효소작용을 받아 침식되며 이 침식된 전분입자는 분쇄마찰매체에 의하여 더욱 가속적으로 fragmentation되어 효소작용이 촉진된다고 판단된다. 옥수수, 감자, 고구마 등 각종 생전분은 그 종류에 따라 분쇄마찰 반응계를 활용한 무증자 당화에 많은 차이가 있었으며 이를 전분입자의 구조와 연결시켜 고찰하였다.

• 한국식품영양과학회지
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• 제28권2호
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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.

• Journal of Ginseng Research
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• 제5권2호
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• pp.114-121
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• 1981

Starch was isolated from 4-year-old and 6-year-old ginseng roots and its physical and chemical characteristics were studied. The results obtained were summarized as follows. 1. The shape of ginseng starch granules was polygonal and rounded with its granule size ranging from 2.0 to 7.5$\mu$. The swelling power of 4-year-old ginseng starch was much greater than that of 6-year old ginseng starch. Gelatinization pattern showed that 6-year-old ginseng starch gelatinized rapidly at $65^{\circ}C$, whereas 4-year-old starch continued to gelatinize, without having a definite gelatinization temperature as temperature increased 3. Amylogram of ginseng starch showed that gelatinization initiated at 61$^{\circ}C$ and was completed at 88$^{\circ}C$ with its viscosity reaching at 810 B.U. 4. The amylose contents were 32% and 9% for 4-year-old and 6-year-old ginseng starch, respectively. 5. X-ray diffraction analyses indicated that there were some structural differences between 4-year-old and 6-year-old ginseng starch.

• Journal of Microbiology and Biotechnology
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• 제2권3호
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• pp.189-196
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• 1992

A $\alpha$-l, 4-D-glucan maltohydrolase $(\beta$-amylase), secreted by the mesophilic aerobic bacterium Bacillus polymyxa No.26, was purified and characterized. The enzyme production was increased after a logarithmic phase of bacterial growth and paralleled with the onset of bacterial sporulation. By applying anion exchange chromatography and gel filtration the enzyme was purified 16.7-fold and had a specific activity of 285.7 units/mg. Two enzyme activities were eluted on a column of DEAE-Sephadex chromatography, and they were designated as E-I for a major enzyme peak and E-II for a minor peak. Of them, E-I enzyme peak was further purified by using gel chromatography. The molecular mass of this enzyme was determined to be 64, 000 daltons and consisted of a single subunit, showing an isoelectric point of 8.9. The enzyme was able to attack specifically the $\alpha$-l, 4-glycosidic linkages in soluble starch and caused its complete hydrolysis to maltose and $\beta$-limited dextrin. This amylolytic enzyme displayed a temperature optimum at $45^\circ{C}$ and a pH optimum at 7.0. The amino acid composition of the purified enzyme was quite similar to the other bacterial $\beta$-amylases reported. Surprisingly, the purified enzyme from this aerobe only exhibited hydrolytic activity on soluble starch, not on starch granules. The degradation of from starch by $\beta$-amylase was greatly stimulated by pullulanase addition. These results differentiated from other $\beta$-amylases reported. Based on a previous result that showed the enzyme system involves in effective degradation of raw starch granules, this result strongly suggested that the purified enzyme (E-I) can be a synergistic part of starch granule-digestion and E-II plays a crucial role in digestion of starch granules.

• Food Science and Biotechnology
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• 제16권5호
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• pp.663-674
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• 2007

Starches from different botanical sources differ in the ratio of amylose to amylopectin contents, molecular structures of amylose and amylopectin, granule morphology, and minor-component contents. These structural features result in different gelatinization, pasting, retrogradation properties, and enzyme digestibility of starch granules. In this review, compositions and molecular structures of starches and their effects on the physicochemical properties are summarized and discussed.