• Journal of Plant Biology
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• v.31 no.4
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• pp.249-258
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• 1988

Changes in starch content and activities of ADPG- and UDPG-starch synthase and $\alpha$- and, $\beta$-amylase were studied in order to investigate effects of gibberellic aicd and abscisic acid on endogenous starch content during shoot differentiation and protocorm propagation in Cymbidium spp. (Jungfrau) protocorm. Shoot differentiation was promoted during the degradation of endogenous starch and protocorn propagation was promoted during starch accumulation in protocorm. The activities of ADPG- and, UDPG-starch synthase and $\alpha$- and $\beta$-amylase seemed to be related with starch content. Shoot differentiation and protocorm propagation were slightly inhibited in protocorm explants treated with 100$\mu$M gibberellic acid. The explants treated with 10$\mu$M abscisic acid lost the capacity for shoot differentiation and protocorm propagation, and that could not be overcome by 100$\mu$M gibberellic acid added to culture medium. Starch content fluctuated as the control even after 10$\mu$M abscisic acid. None the less, the treatment completely inhibited shoot differentiation and protocorm propagation.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1309-1315
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• 1997

Yields of enzyme-resistant starch (RS) from three kinds of maize starches (Amioca, normal starch and Amylomaize VII) which were treated with 1 N HCl for 24 hr and physicochemical characteristics were investigated. Hydrolysis rate of maize starches decreased with increasing amylose content. Maximum wavelength $({\lambda}_{max})$ and iodine affinity were decreased by the acid treatment. The yields of RS increased with acid treatment up to 12 hr and then decreased. The yield of for 12 hr acid-treated Amioca increased 8 times more than untreated sample, but those of normal starch and Amylomaize VII slightly increased. Using SEM, acid-treated and autoclaved maize starches showed gel like structure, but RS had round and rod shape small particles. X-ray diffraction patterns of autoclaved starches showed amorphous structure in Amioca and B-type in normal starch and Amylomaize VII, and those of RS showed all completely crystalline structure.

• Korean journal of food and cookery science
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• v.15 no.4
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• pp.418-425
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• 1999

The characteristics and yield of resistnat starch (RS) in waxy starches which were treated with 0.1N HCl were investigated. Hydrolysis rate of waxy starches were 0.32-0.88%. The yields of RS in waxy maize and waxy barley starches increased with acid treatment time up to 12hr and then decreased. The yield of RS in waxy rice starches increased with acid treatment up to 8hr and then decreased. The hydrolysis and yield of RS were different depending upon the varieties of starch source. Autoclaved normal maize starch showed a gel-like structure, but autoclaved normal maize starch showed crystal particle on the surface by SEM. The shape of autoclaved resistant starch was not different from acid treated ones. X-ray diffraction patterns of native and acid treated starches were all A-types. X-ray diffraction patterns of autoclaved waxy maize starches showed amorphous structures, however, those of RS showed all completely crystalline structure.

• Food Science and Biotechnology
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• v.14 no.1
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• pp.32-38
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• 2005

Effects of acid and ${\alpha}$-amylase on resistant starches including retrograded RS3 and cross-linked RS4 prepared from normal maize starch were investigated. Acid and ${\alpha}$-amylase hydrolytic patterns of RS3 were similar, while those of native starch and RS4 differed. Acid hydrolysis rate of RS3 was markedly higher at initial stage, then slowly decreased up to 20 days, whereas that of RS4 increased continuously. The sizes of acid- and ${\alpha}$-amylase-treated RS3 residues decreased, but those of RS4 remained unchanged. X-ray patterns of all treated residues did not change; however, the peak intensities increased. Swelling power of RS3 increased to 150% at $95^{\circ}C$, whereas that of RS4 differed depending on the treatment condition. Swelling power of acid-treated RS4 residue increased markedly, but that of ${\alpha}$-amylase-treated one remained constant. Gel filtration chromatography profiles of untreated RS3 and RS4 residues were similar, whereas that of acid-treated RS4 residue was different from them. RS showed different hydrolytic behavior by acid and ${\alpha}$-amylase depending on the type, and susceptibility of RS3 was higher than that of RS4.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1467-1474
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• 2006

Fish-frames, which are left after obtaining fillets or muscle during fish processing, consists of useful food components, such as muscle, collagen, calcium, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). This study was carried out to prepare snack using conger eel frame (SF) for human consumption and also to elucidate food component characterization of the snack. The results of volatile basic nitrogen suggested that conger eel frame was a suitable material for preparing snack. Based on the results of sensory evaluation and costs, starch syrup was an optimal sweetener for preparing snack using conger eel frame. The starch syrup-treated SF appeared safe because the moisture content and peroxide value were below the safety limits described in the guideline of Korea Food and Drug Administration (KFDA). Starch syrup-treated SF was similar in the pattern of fatty acid composition to soybean oil, whereas EPA and DHA were detected in SF. The total content of amino acid in starch syrup-treated SF was 23.9% based on 100 g of raw material. The maj or amino acids were aspartic acid, glutamic acid, glycine and alanine. The total contents of calcium and phosphorus in starch syrup-treated SF were 4.9% and 2.8%, respectively. The Ca/P of starch syrup-treated SF was 1.9, which is a good ratio for absorption of calcium. The SF made with starch syrup was superior in EPA and DHA compositions, total amino acid, calcium and phosphorus contents to commercial snack using eel frame.

• Journal of The Korean Society of Grassland and Forage Science
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• v.8 no.3
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• pp.169-174
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• 1988

An experiment was conducted to determine the feeding value of Arundinella hirat silage making by different methods ie., added starch 3%, formic acid 1% (FA), anhydrous ammonia ($NH_3$) 3%, and dried poultry waste (DPW) 3%. The samples were analyzed organic acid, cell wall constituent (NDF), cell contents (NDS), lignincutin-silica (ADL), hemicellulose (H: CHO) and in vitro dry matter digestibility (DMD) by pepsin-cellulase technique. The feeding value of silages were compared with corn siiage. The results are summarized as follows; 1.Formic acid treated to silage was lower pH(4.0), but anhydrous ammonia (8.37) and DPW added silage (8.72) were higher than that of the other treatment silages. 2.Fermentative quality of corn silage, starch, DPW, $NH_3$, control and FA treated silage were marked 100,81, 77,63,62 and 58, respectively. 3.Silage with $NH_3$, (23.57%) and DPW (10.42%) of content of protein were higher than that of other treated silages. 4.Silage with $NH_3$, was significantly lower contents of NDF, but did not ADF of among the treated silages. 5.In the contents of ADL, starch added silage was significantly decreased (p < 0.05), but did not the other treatment. 6.DMD of in vitro by pepsin-cellulase of silage with starch was increased three folds as equal to corn silage but did not increased the other treated silages. 7.Correlationship of latic acid an total acid, and NDS were a positive but lactic acid and NDF was a negative correlation.

• Food Science and Biotechnology
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• v.16 no.6
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• pp.943-947
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• 2007

The acid modification of waxy rice starch was conducted to improve the yugwa production process. The intrinsic viscosity, paste viscosity, and differential scanning calorimetry characteristics of acid modified starch were measured, and bandaegi and yugwa prepared from acid modified starch were evaluated. The intrinsic viscosities of acid thinned starches were 1.48, 1.27, 1.15, and 0.91 mL/g after reaction times of 1, 2, 3, and 4 hr, respectively. The gelatinization enthalpy was reduced from 16.3 J/g in native starch to 15.8, 15.3, 14.7, and 14.5 J/g in acid thinned starches as the time of acid thinning increased. The peak viscosity and final viscosity decreased with increasing the time of acid thinning, but the pasting temperature was slightly increased in acid thinned starches. The hardness of bandaegi from acid thinned starches under high pressure greatly decreased relative to the control, typical yugwa. Yugwa from acid thinned starch under high pressure maintained a homogeneous structure containing tiny and uniform cells similar to that of native waxy rice starch used for typical yugwa. Acid thinning under high pressure appears to be a good alternative to the existing steeping process for better yugwa quality.

• Food Science and Biotechnology
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• v.18 no.5
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• pp.1145-1149
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• 2009

Physicochemical properties of native and acid-modified Job's tears (Coix lachryma-jobi L.) starches were investigated. Starch extracted from Job's tears was treated with 2.2 N hydrochloric acid for different length of time (3, 6, 12, and 18 hr). The hydrolysis pattern of starches with the acid proceeded rapidly up to 12 hr and then the approached constant values. The swelling power of acid-modified starches measured at all temperatures was lower than that of its native counterparts and the water solubility index increased as temperature and hydrolysis time increased. Rapid visco analyzer viscograms of acid-modified starches demonstrated a very low viscosity as compared with that of native starch. However, Xray diffraction did not show any significant alteration in the crystallinity after acid-modification.

• Journal of Applied Biological Chemistry
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• v.66
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• pp.90-97
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• 2023

The effect of citric acid on rice starch gelatinization and low-temperature (4 ℃) storage was studied in order to produce rice cake with a lower retrogradation rate. A citric acid solution in the ratio of 0, 0.5, 1.0, and 1.5% (w/w) of the water used during production was utilized. The gelatinization properties, gel strength, thermal properties, and texture analysis were evaluated to determine the retrogradation rate. The result showed that acid hydrolysis occurred in samples treated with citric acid. Thus, increasing citric acid decreased gelatinization temperature (58.63±1.98 to 45.84±1.24 ℃). The moduli of elasticity increased with increasing citric acid concentration, indicating an increased gel strength. Thermal analysis of starch showed that the onset, peak, and conclusion temperatures of retrogradation were increased significantly with the storage period and decreased with citric acid concentration. After 72 h of low-temperature storage (4 ℃), the retrogradation rate was lowest in the rice cake with 1.5% citric acid solution, with an increased ratio of 12.01 to 13.60% compared to the control sample, with a ratio of 12.99 to 43.54%. This shows a high retrogradation rate in the control sample. Additionally, sensory properties and retrogradation ratio suggest that the addition of 1.0% citric acid solution during rice cake production is efficient in retarding the retrogradation without an adverse effect on the rice cake modeling and acceptance.

• Journal of Animal Science and Technology
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• v.63 no.6
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• pp.1301-1313
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• 2021

This study investigated the effects of applying cellulase and starch on the fermentation characteristics and microbial communities of Napier grass silage after ensiling for 30 d. Three groups were studied: No additives (control); added cellulase (Group 1); and added cellulase and starch (Group 2). The results showed that the addition of cellulase and starch decreased the crude protein (CP), neutral detergent fiber (NDF), acid detergent fiber (ADF) and pH significantly (p < 0.05) and increased water-soluble carbohydrate (WSC) content (p < 0.05). The addition of additives in two treated groups exerted a positive effect on the lactic acid (LA) content, lactic acid bacteria (LAB) population, and lactic acid / acetic acid (LA/AA) ratio, even the changes were not significant (p > 0.05). Calculation of Flieg's scores indicated that cellulase application increased silage quality to some extent, while the application of cellulase and starch together significantly improved fermentation (p < 0.05). Compared with the control, both additive groups showed increased microbial diversity after ensiling with an abundance of favorable bacteria including Firmicutes and Weissella, and the bacteria including Proteobacteria, Bacteroidetes, Acinetobacter increased as well. For alpha diversity analysis, the combined application of cellulase and starch in Group 2 gave significant increases in all indices (p < 0.05). The study demonstrated that the application of cellulase and starch can increase the quality of Napier grass preserved as silage.