• 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.

• 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.

• Membrane and Water Treatment
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• v.15 no.3
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• pp.131-137
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• 2024

Euryale ferox Salisb. is an important plant resource and valuable tonic in traditional Chinese medicine. The seed of Euryale ferox Salisb. is rich in starch. There are few reports of modification and functional properties of Euryale ferox starch. In present study, the Euryale ferox starch was extracted, carboxymethyl etherified starches were synthesized, the starch-based hydrogels were prepared, and adsorptive properties were investigated. The results of investigation showed that carboxymethyl etherified Euryale ferox starch-based adsorbent has the potential for methylene blue removal. Therefore, Euryale ferox starch has an appealing application prospect in adsorption for scavenging dyes from real complex waste liquid.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.871-881
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• 2012

To compare the physicochemical and gel properties of mung bean starches prepared by different purification methods, starches from Korean Eohul variety and Chinese mung bean (MB) with or without hull using alkaline solution or water as solvent were purified. The optimum conditions for making muk were investigated. Apparent amylose and total dietary fiber contents, water binding capacity, solubility and pasting properties by RVA were analyzed. The characteristics of starch gels (10% dry basis) were measured for 0 and 4 day stored at $4^{\circ}C$. The protein and ash contents were significantly different (p<0.05) and lowered in starch from dehulled MB using alkaline solution. The starches from dehulled MB using alkaline solution showed the lowest color differences. Apparent amylose contents of Eohul and Chinese starches showed 37.06-39.03% and 31.57-32.74%, respectively. Chinese starch was higher in water binding capacity but lower in solubility at $85^{\circ}C$ than others. Peak, trough, cold, and breakdown viscosities of Eohul starch were higher than those of Chinese one. Mung bean starch gel made immediately exhibited clear and glossy appearance but became whiter like milk. The crystallinities of starch and starch gel showed A and B types, respectively. The hardness, gumminess, and resilience of starch gel made immediately and hardness, cohesiveness, gumminess, and resilience of 4 day stored gels were different significantly (p<0.05). Especially, Eohul starch gels purified from hulled MB showed higher resilience (bending property) and hardness. Therefore, it was suggested that high quality muk would be made using MB starch purified from hulled Korean mung bean using water as solvent.decreased in contain more than 20% of SGP added groups. The optimal concentration of SGP was found in the range of less than 10%.

• Food Science and Biotechnology
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• v.17 no.4
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• pp.705-712
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• 2008

Sweet potato starch was modified using Thermus aquaticus $\alpha$-1,4-glucanotransferase ($Ta{\alpha}GT$), and its structural and rheological properties were investigated. $Ta{\alpha}GT$-modified starch had a lower amylose level and molecular weight than raw starch. The chain length distribution showed an increased number of short and long branched chains and the formation of cycloamyloses. Compared with raw starch, $Ta{\alpha}GT$-modified starch displayed a lower gelatinization enthalpy and a wider melting temperature range. The X-ray diffraction of $Ta{\alpha}GT$-modified starch was a weak V-type pattern with distinct sharp peaks at 13 and $20^{\circ}$. Scanning electron micrographs of modified starch exhibited big holes on the surface and the loss of granular structure. The frequency sweep measurement revealed that the gel of $Ta{\alpha}GT$-modified starch was more rigid than raw starch gel. However, the structure of modified starch gel was destroyed by heating at $75^{\circ}C$, and a firm gel was re-formed by subsequent storage at $5^{\circ}C$, indicating thermoreversible property.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.60-65
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• 2001

Physicochemical properties of 4 kinds of domestic and 7 kinds of foreign starch vermicelli (1 from Chinese, 6 from Japan) were determined. Peak temperature of starch vermicelli measured by DSC were $42{\sim}48^{\circ}C$ which were much lower than gelatinization temperatures of their raw material starches. X-ray diffraction peaks of starch vermicelli were not sharp compared with those of raw material starches which indicated that starches were gelatinized by heating and retrograded by cooling and freezing during production of starch vermicelli. Hardness and compression slope of sweet potato starch vermicelli measured by rheometer were respectively $9,500{\sim}11,000\;g/cm^2$ and $18,000{\sim}26,000\;g/cm^2$ which were twice higher than those of corn starch vermicelli. Cooking loss of corn starch vermicelli, which was 19.8%, was higher than that of sweet potato starch vermicelli, $4.2{\sim}6.6%$ and mung bean starch vermicelli, 7.7%. In changes of thickness of starch vermicelli during cooking i.e swelling ratio, sweet potato starch vermicelli had $58{\sim}69%$ of swelling ratio, which was higher than that of corn starch vermicelli, 50%. Corn starch vermicelli, which was relatively less elastic and easily broken, was shown to be inferior to that of sweet potato starch vermicelli in overall quality.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.638-645
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• 2013

This study was conducted to investigate the effects of persimmon powder on the antioxidant activity and quality characteristics of mung bean starch gel. Mung bean starch gels were prepared with different amounts (0%, 1%, 3%, 5%, 7% and 9%) of persimmon powder. The antioxidant activity was estimated by the DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging activity and by the total phenolic acid content in the persimmon powder and mung bean starch gel. For analyzing the quality characteristics, syneresis, pH, color, texture profile analysis, and sensory evaluations were measured. The syneresis in the control group was higher than that in the treated group, but the mung bean starch gel prepared with 9% persimmon powder was higher than that of the control group (p<0.001). The pH, b values, total phenolic acid content, and DPPH free radical scavenging activity of mung bean starch gels significantly increased with increasing persimmon powder (p<0.001), while the L values and a values of the mung bean starch gels significantly decreased with increasing persimmon powder (p<0.001). In the texture profile analysis, the mung bean starch gel with 9% persimmon powder showed significantly lower levels of chewiness, gumminess, and cohesiveness (p<0.05). The hardness and springiness of the mung bean starch gel did not show any significant difference. The consumer acceptability score for the mung bean starch gel prepared with 7% persimmon powder ranked significantly higher than that for the other groups in overall preference, appearance, flavor, and color (p<0.05). From these results;we suggest that persimmon powder is a good ingredient for increasing consumer acceptability and the functionality of mung bean starch gel.

• Advances in materials Research
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• v.13 no.4
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• pp.269-283
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• 2024

Biocompositesmade up of starch and jute fibres are biodegradable and environmentally friendly materials for sustainable development. In this study, corn starch has been separately modified with 15% pine rosin and 40% glutaraldehyde, and 30% glycerol is used as a plasticizer. The composites have been prepared for three different volume proportions of matrix and jute fibre such as 60:40, 70:30 and 80:20 by using a hot compression moulding machine. The effects of pine rosin and glutaraldehyde on mechanical properties have been studied. Pine rosin modified starch jute composites have shown higher tensile and flexural properties as compared with glutaraldehyde modified starch jute composite. The highest tensile strength and modulus are found at 60:40 matrix and jute fibre volume proportion of pine rosin modified starch jute composite which are 13.97 MPa and 782.94 MPa respectively. Similar trends were found in flexural strength and modulus for pine rosin modified starch jute composite having matrix to jute fibre proportion 60:40 which are 29.18 MPa and 1107.76 MPa respectively. But, in case of impact strength, glutaraldehyde modified starch jute composite having matrix to jute fibre proportion 80:20 have shown highest impact strength that is 59.05 KJ/m². Starch-jute composite with glutaraldehyde shows 33% more water absorbency as compared to composite having pine rosin as cross linker. Highest FTIR graph indicates that the number of -OH group is much lower in case of pine rosin modified starch than glutatraldehyde modified starch which indicates that bonds formed by pine rosin are much stronger than the bonds formed by glutaraldehyde. The surface morphology of the composite was influenced by pine rosin and glutaraldehyde which is shown in the SEM image.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.475-478
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• 1994

The hydrolyzability of chemically modified starches and ramen staches was determined by hog pancreatic ${\alpha}-amylase$ in vitro test. The extents of hydrolysis were 64.5% and 59.3% in native and acetylated potato starch, 70.5% and 60.4% in native and hydroxypropylated corn starch, and 65.2% and 57.3% in native and hydroxypropylated high amylose corn starch, respectively. The hydrolysis extents of waxy corn starch derivatives were shown in the descending order of pregelatinized (74.3%)>native (72.1%)>acetylated (66.5%)>acetyl distarch adiphate (56.4%)>hydroxypropyl distarch phosphate (50.7%). In the test on starches of container and regular ramen cooked by practical way, no significant difference was observed between ramen products of five different makers. Although the hydrolysis rate and extent of chemically modified starches were lower than those of native starches, the digestibility of ramen seemed to be not affected in the common diet as the use level of modified starch was relatively low.

• Korean journal of food and cookery science
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• v.12 no.2
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• pp.193-199
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• 1996

Effects of addition of various additives, sucrose fatty acid ester 1170 (SE), carboxymethyl cellulose (CMC) and soy bean oil (SO) on textural characteristics for untreated and defatted corn and mung bean starch gels stored at room temperature for 24 hrs and 72 hrs were studied. In sensory and instrumental characteristics of starch gels with additives (0.5% for starch basis), the acceptability was highly correlated with cohesiveness and bend property of starch gels stored 24 hrs and springiness, cohesiveness, color, smoothness, bend property, hardness and clarity of starch gels stored 72 hrs. Regardless of adding additives, textural characteristics of defatted corn starch gels showed somewhat higher values than that of com starch gels. The acceptability of starch gels with additives was somewhat lowered in all the cases, which showed highly correlated in cohesiveness for 24 hrs and springiness for 72 hrs. Instrumental characteristics were similar to those of sensory evaluation, which showed no significant difference with additives.