• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.19 no.2
• /
• pp.75-80
• /
• 2013

The physicochemical properties of the hydroxypropylated mung bean, sweet potato and water chestnut starches were studied. The blue value and amylose content of mung bean starch were higher than those of sweet potato and water chestnut. Pasting temperature of hydroxypropylated starches were lower than those of native starch and decreased with increasing contents of propylene oxide. Peak viscosity increased with the increase of degree of hydroxypropylation. With increasing contents of propylene oxide, the clarity and swelling power of all starches were increased and those of mung bean were higher. Mung bean starch produced better hard capsules than sweet potato and water chestnut starch. Hydroxypropylated (>6% propylene oxide) water chestnut starch-based capsules completely dissolved, but hydroxypropylated (>12% propylene oxide) mung bean and sweet potato starch-based capsules were dissolved within 10 min. These results showed that hydroxypropylated starch-based capsules have potentials for pharmaceutical applications as a substitute for gelatin hard capsules.

• Food Science and Biotechnology
• /
• v.18 no.5
• /
• pp.1218-1223
• /
• 2009

Total phenolics and antioxidant activities of water and 80% methanol extract of chestnut inner skin were investigated. The antioxidant properties of both extracts of chestnut inner skin were evaluated using different antioxidant tests, including 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging activities, reducing power, ferric reducing ability of plasma (FRAP), and inhibitory effects on ${\beta}$-carotene bleaching. The 80% methanol extract of inner skin exhibited the higher DPPH, ABTS radical scavenging activities, reducing power, and FRAP than water extract of inner skin and did also in a concentration-dependent manner. However, inhibitory effects on ${\beta}$-carotene bleaching of 80% methanol extract was similar to those of water extract, 35.09 and 39.07% at 1 mg/mL, respectively. The total phenolic contents of water and 80% methanol extract from chestnut inner skin were 5,801.42 and 9,735.56 mg/100 g, respectively. High performance liquid chromatography (HPLC) analysis showed that gallic acid was the predominant phenolic compound in water and 80% methanol extract from inner skin. These water and 80% methanol extracts of chestnut inner skin can be utilized as an effective and safe source of antioxidants.

• Korean Journal of Food Science and Technology
• /
• v.31 no.5
• /
• pp.1216-1220
• /
• 1999

The effects of low-temperature blanching on the physical properties of chestnut powder were studied. Chestnuts were blanched in water for 15, 30 and 60 min., each at three temperatures viz. $45^{\circ}C,\;55^{\circ}C$ and $65^{\circ}C$. The particle size of chestnut powder was prepared smaller than 60 mesh$(250\;{\mu}m)$. Higher blanching time and temperature increased water binding capacity(WBC) of chestnut powder. Water soluble index(WSI) was the highest for chestnuts blanched at $65^{\circ}C$ for 30 min. As with water binding capacity(WBC), swelling power of chestnut powder increased with increasing blanching time and temperature but solubility showed an reduction by increasing blanching temperature. In Brabender amylographic examination, peak viscosity of chestnut powder showed great change, but the gelatinization temperature showed no significant differences by blanching conditions.

• Journal of the Korean Wood Science and Technology
• /
• v.15 no.4
• /
• pp.59-63
• /
• 1987

As the production of chestnuts from chestnut trees has been increased annually in the past several years in this country, developing the utilities of chestnut bur has been considered as one of main research problems. Therefore. in this paper, the chemical components were analysed to find a way of utilizing the chestnut bur. It was proved that chestnut bur is abundant in extractives (hot water 16.0%, 1%-NaOH 40.6%) and tannin content (16.5%). Of the tannin, the soluble tannin (3.2%) content is higher than condensed tannin (2.2%), and gallic acid content(3.3-3.9%) is slightly higher than ellagic acid(2.8-3.0%), For more effectively utilizing as a tannin resources, the chestnut bur should be collected immediately after yield of chestnuts, maybe in October every year.

• Journal of Society of Preventive Korean Medicine
• /
• v.4 no.1
• /
• pp.122-131
• /
• 2000

This dissertation is try to figure out why chestnut belongs to kidney channel, from the viewpoint of five elements theory. After studying chestnut's property, flavor, channel tropism, main cure ability, prescriptions, shape, sweet, and prohibitions, I came to the following results. 1. Property of chestnut is warm and has no toxicity, so it is less related than kidney property. 2. Flavor of chestnut is salty and sweet, so it has some relation to kidney and spleen properties. 3. Channel tropism of chestnut enters mainly into kidney channel, and then spleen and stomach channels. 4. Chestnut controls kidney function of storing the essence of life, determining the condition of bone and marrow, conduction water metabolism, affecting reasoning activity, and controls activity of nine openings of body. It also has effects on functions of spleen, intestines and stomach. 5. Prescriptions including chestnut is similar to that of human brain, it is possible to reason out that chestnut has some relation to human brain. 7. As flavor of chestnut flower is similar to that of spermatic fluid, so it has som relation to kidney property. 8. As chestnut has property of blocking qi and it causes spleen, stomach and colon system to be confused, so it is suggested that persons with weakende spleen and stomach be not allowed to take in.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.28 no.3
• /
• pp.572-578
• /
• 1999

This study was conducted to investigate processing condition and characteristics of chestnut paste. The kinds of chestnut powder processed with blanching and drying of raw material were four named RH(not blanched, hot air dried), RF(not blanched, freeze dried), BH(blanched, hot air dried) and BF(blanched, freeze dried). Blanching affected the reduction of drying time in chestnut. Water absorption index of the blanched samples were higher than the nonblanched. Blanching affected the viscosity of pastes when water was added to process paste also, but drying methods did not affected to it. The proper ratio of water to the powder to process paste was 1.3 to 1.5 times in RH and RF, whereas 2.7 times in BH and BF by sensory evaluation. Soluble tannin content of paste was higher in RF and RH paste than BF and BH. Vitamin C content was the highest(88.49mg/100g) in RF paste and reducing sugar content was the highest in RF paste. Hunter's L and a values were the highest in BF and RH pastes, respectively, among the all paste samples. Volatile compounds detected from chestnutpastes were hydrocarbons, alcohols, phenols, ketones. The major volatile compound in all the pastes was 2,6 bis(1,1 dimethylethyl) 4 methyl phenol.

• Korean Journal Plant Pathology
• /
• v.14 no.6
• /
• pp.578-582
• /
• 1998

In greenhouse studies, control efficacy of water chestnut (Eleocharis Kuroguwai) by Epicoccosorus nematosporus was affected by temperature and dew condition. The appressoria were formed abundantly in the range of 20~28$^{\circ}C$. When stem segments o(30 cm long) of the water chestnut were inoculated with the conidial suspension of E. nematorporus, the mean conidial number attacted amounted to 2,545 conidia. Out of 2545 conidia attacted to the stem pieces, 1,733 (68%) conidia formed appressoria. When these stem pieces were treated for 24 hr at 28$^{\circ}C$ under dew condition, 183,1 (7.2%) lesions were formed 10 days after incubation. The time necessary for the death of the plants was about 24 days. Appressoria were formed at 15~35$^{\circ}C$, but decreased rapidly in their numbers at the temperature lower than 1$0^{\circ}C$ or at 35$^{\circ}C$. The appressoria formation seemed to be depended on the dew duration, which was effective to the lesion formation and plant mortality. Under dew duration of 16~24 hr with temperature range of $25^{\circ}C$ to 3$0^{\circ}C$, the weed control was increased up to 93.9%. There were no differences between the first and second or third dew treatments. A delay of 2 or 3 days in dew treatment did not increase the mortality of plants. For the use of E. nematosporus as a mycoherbicide of water chestnut, a conidial suspension should be applied when dew conditions are kept for 12 hr after inoculation.

• Food Science and Biotechnology
• /
• v.18 no.3
• /
• pp.808-812
• /
• 2009

The ${\alpha}-glucosidase$ inhibitory and antioxidant effects of water chestnut (Trapa japonica Flerov.) were assessed to explore its possible use as an anti-diabetic agent. Methanol extracts of the fruit shell and meat of water chestnut were assayed for inhibitory activity against yeast ${\alpha}-glucosidase$ and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity. Effect of fruit shell extract on postprandial glucose response was assessed. Compared with fruit meat, shell extract showed stronger inhibition against ${\alpha}-glucosidase$ with an $IC_{50}$ of 273 ${\mu}g/mL$. Oral administration of fruit shell extract (500 mg/kg) significantly lowered the postprandial area under the glucose response curve to starch (1 g/kg) in streptozotocin (STZ)-induced diabetic rats (p<0.01). Compared with fruit meat, shell extract showed stronger scavenging activity against DPPH, with an $IC_{50}$ of 27.1 ${\mu}g/mL$. The results indicate that the fruit shell of water chestnut was effective in controlling postprandial hyperglycemia and exerted an antioxidant effect. Therefore, water chestnut may be useful in treating diabetes.

• The Plant Pathology Journal
• /
• v.25 no.2
• /
• pp.121-127
• /
• 2009

Since July 2005, survey of chestnut ink disease was carried out in chestnut stands located at southern parts of Korea. Dead chestnut trees showing inky ooze on necrotic trunks were found in two different locations. In order to isolate and identify the causal fungus, infected tissues and soil samples around dead or dying trees were collected and placed on Phytophthora-selective medium. Rhododendron and chestnut tree leaves were used as a bait to isolate the fungus from soil samples by attracting zoospores in soil suspensions. On V-8 culture medium, the isolates produced homothallic oogonia with protuberances ($34.0-46.2{\times}21.9-26.7{\mu}m$) abundantly, but did not produced sporangia. Mass production of sporangia was possible by immersing agar plugs with actively growing mycelium in the creek water at $18^{\circ}C$ for 3 days. Sporangia were papillate, and ovoid to obpyriform ($17.0-38.9{\times}14.6-29.2{\mu}m$) in shape. Comparison of the ITS sequences revealed that the isolates had 100% identity to the P. katsurae isolates from Japan and New Zealand and 99.6% identity to other P. katsurae isolates. All of the examined isolates from Korea were completely identical to each other in ITS sequence. Numerous sporangia were formed in filtered as well as unfiltered creek water, but no sporangia formed in sterilized distilled water. Light induced sporangia formation, but has no influence on oospore formation. Amendments of ${\beta}$-sitosterol in culture media have no significant effect on mycelial growth but significantly stimulate oospore and sporangia formation.

• Applied Biological Chemistry
• /
• v.46 no.3
• /
• pp.262-267
• /
• 2003

Chestnut (Casranea crenata S. et Z.) leaves and flowers were extracted with 80% methanol and then fractionated with ethylacetate, methanol and water. Their antimicrobial activities in each fraction were investigated. Methanol fraction of the chestnut leaves and flower showed strong antimicrbial activities against both of Gram positive and Gram negative bacteria. The ethylacetate and water fraction, however, showed only weak antimicrobial activities when the antimicrobial activities were occurred. Minimal inhibitory concentration (MIC) of the methanol extracts of the chestnut leaves and flowers against 5 strains of Gram positive and Gram negative bacteria were at $60\;{\mu}g/disc$. The extracts of the chestnut leaves and flowers inhibited the growth of Bacillus subtilis at 0.5% (w/w) concentration. In order to investigate the effect of extraction methods on the B. subtilis, scanning electron microscope was used. The B. subtilis was damaged when the methanol extracts of the chestnut leves and flowers were at 500 ppm.