• The Korean Journal of Food And Nutrition
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• v.9 no.4
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• pp.424-429
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• 1996

In an attempt to evaluate the effect of six starch sources-potato starch acetate, corn starch acetate, waxy corn starch, corn starch, potato starch, and wheat starch on properties of frozen noodle, amylograph characteristics of starch-wheat flour composites, cooking quality, maximum cutting force and sensory properties of cooked frozen noodles were examined. Compared with 100% wheat flour as control, potato starch acetate and potato starch-wheat flour composites had slightly lower initial pasting temperature and wheat flour composites with acetylated starches, waxy corn starch and potato starch had slightly higher maximum peak viscosity. At cooking quality examination of noodles made from wheat flour-starch composites, volume and weight of cooked noodles were increased and cook loss was decreased with the addition of acetylated starches and waxy corn starch. Maximum cutting forces of cooked frozen noodles containing more than 15% of potato starch acetate and only 15% of corn starch acetate were higher than that of control. Other starches except potato starch improved sensory properties of cooked frozen noodles and the greatest positive effect was acetated potato starch.

• Food Science and Preservation
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• v.12 no.6
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• pp.572-577
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• 2005

This study was conducted to investigate the effect of binding agents on the physicochemical characteristics of granule prepared by Lentinus edodes. The mushroom powder was mixed with com starch, lactose, gelatin, gum arabic, or dextrin(DE=23), and the mixtures were passed to granule sieve. Solubility of granule was in the following order, gum arabic>gelatin>lactose, dextrin>corn starch. L value was in the following order, com starch, lactose>gelatin, gum arabic, dextrin. a value and pH were not affected by the binding agents. b value was in following order, lactose, corn starch>gelatin, gum arabic>dextrin. Viscosity was in the following order, gelatin, corn starch>gum arabic, dextrin>lactose. Water absorption was in the following order, gelatin>lactose>corn starch>dextrin>gum arabic. Sugar content was in the following order, gum arabic>lactose, dextrin>corn starch, gelatin. Protein content was the highest in granule formed with gelatin. These results suggested that gum arabic can be utilized for improving solubility and lowering absorption of Lentinus edodes granule as binding agent.

• YAKHAK HOEJI
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• v.20 no.1
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• pp.63-69
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• 1976

Prednisolone tablet product design problem was structured as constrained optimization problem and subsequently solved by multiple regression analysis and Lagrangian method of optimixation. Prednisolone was the drug chosen and anhydrous lactose and corn starch were the adjuvants. The effect of anhydrous lactose and corn starch concentrations on tablet hardness, volume, disintegration time and in vitro release rate was studied. The concentrations of anhydrous lactose and corn starch used in this experiment were 30-60 percent and 5-30 percent, respectively. A full second-order (quadratic) model with all possible two-factor interactions was employed. To obtain the values of anhydrous lactose and corn starch which miniumize the in vitro : release time (t$_{60%}$) subject to the constraint on tablet hardness, disintegration time and volume, we solved the Lagrange function. Multiple correlation coefficients for the regression models were correlated at less than 0.05 level and it was found that the optimum concentrations of anhydrous lactose and corn starch were 45 percent and 21 percent, respectively.

• Preventive Nutrition and Food Science
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• v.11 no.2
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• pp.146-154
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• 2006

Structural modification of corn starch by gamma irradiation was evaluated for under dry conditions at varied intensities from 0 to 40 kGy. Under scanning electron microscopy, the granule shape of corn starch was not significantly affected by the irradiation up to 40 kGy. In addition, X-ray diffraction and melting patterns of the irradiated starches were similar to those of the native starch, indicating that crystalline regions in the starch granules were not changed by irradiation. However, the pattern of gel permeation column chromatography showed a significant increase in partial hydrolysis of gamma irradiated starch samples. The degree of polymerization and the paste viscosity of irradiated starch samples dose-dependently decreased significantly with irradiation, and increased solubility and clarity were observed in the irradiated starch solution. In addition, the degree of retrogradation decreased as irradiation dose increased. Irradiation of corn starch has advantages over the ordinary acid or the enzyme hydrolysis modification methods. It does not affect the granular shape and crystalline phase of starch during hydrolysis, and the process can be carried out in dry state.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.189-195
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• 2002

Corn starch was modified by oxidation with sodium hypochlorite (NaOCl) as an attempt to expand the application of starches in food industry. Corn starch was oxidized with 0.25, 0.5, 0.75, 1.0 and 1.5% active Cl/g starch at pH 7.0 and $25^{\circ}C$ for 10 minutes. The size, shape and amylose content of oxidized starches were similar to those of native corn starch. As the extent of oxidation increased, solubility, swelling power and the amount of soluble amylose increased, X-ray diffraction patterns changed, and relative crystallinity decreased. In Brabender amylogram, oxidation did not chance the gelatinization temperature, but oxidized starches had a lower peak in viscosity and their cooled pastes gave less setback, compared with native corn starch.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.629-633
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• 2000

To prevent the caking of powdered onions, various anticaking agents were evaluated. Effects of pre-treatment and post-treatment with anticaking agents on the degree of caking were investigated. Among various antiagglomerants corn starch and waxy corn starch were selected. The degree of caking with various particle sizes of $30{\sim}50$ mesh, $50{\sim}80$ mesh and $80{\sim}200$ mesh was determined. As a result post-treatment and post-treatment after pre-treatment showed more effective than the pre-treatment with 6% corn starch or 6% waxy corn starch suspension added to 1% soluble starch solution. Waxy corn starch was relatively more effective in preventing caking than corn starch according to the type of starch used. Powdered onions with corn starch as an anticaking agent were considered as additives of various starch-based foods.

• Preventive Nutrition and Food Science
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• v.4 no.3
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• pp.175-179
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• 1999

To develop a production method for modified starches with less pollution, pH adjustment and gamma irradiation were applied to commerical corn starch. Blue values were significantly decreased , while alkali number, optical transmittance and solubility markedly increased when gamma irradiation was applied to pH 2 adjusted corn starch. Water binding capacity and swelling power at pH 5 were the highest among the samples. Gelatinization viscosity was considerably affected by gamma irradiation and pH of the starch. Gamma irradiation of pH 2 adjusted starch showed the lowest peak viscosity and the best cooling stability among the tested samples . Therefore, the production of modified starch with low viscosity as well as with sufficient viscosity stability seems feasible by controlling the pH of the starch and gamma irrdiation.

• Korean Journal of Food Science and Technology
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• v.25 no.4
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• pp.400-403
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• 1993

Gelatinization degrees of torn and waxy corn starches in the low-moisture environment were determined by DSC thermogram and enzymatic analysis, the results were compared each other As the moisture content increased from 20% to 70%, the enthalpy of endothermic peak of starch increased linearly in DSC thermograms. When the moisture content exceeded above 70%, the DSC enthalpy of starch remained constant in DSC thermogram. The enthalpies for gelatinization of corn and waxy corn starches were 3.23 cal/g and 4.2 cal/g, respectively. When gelatinization degrees of starches were measured by enzymatic analysis, the gelatinization degree increased linearly as the moisture content increased from 20% to 80%. A linear correlation between DSC and enzymatic analysis was obtained only when the moisture content was under 70%.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.12
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• pp.1749-1754
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• 2006

Two slaughter experiments were conducted to determine the effects of rumen escape starch, by altering dietary starch concentration and corn particle size, on ${\alpha}$-amylase activity in the pancreas and the small intestinal digesta of lambs. In experiment 1, 18 wether lambs (28.5${\pm}$1.6 kg) were fed low, medium or high starch diets for 35 d and slaughtered. Dietary starch concentrations linearly increased rumen escape starch (p<0.05). Pancreatic ${\alpha}$-amylase activity was lower (p<0.05) in lambs fed the low starch diet. When expressed per gram of digesta, ${\alpha}$-amylase activity was lower in lambs fed the low starch diet. However, expressed as total activity, ${\alpha}$-amylase in the digesta was greater in lambs fed the medium starch diet. In experiment 2, 12 wether lambs (23.5${\pm}$0.3 kg) were fed diets with finely cracked corn, coarsely cracked corn and whole corn. These dietary treatments continued for 35 d before tissue collection. Rumen escape starch increased with increasing corn particle size (p<0.05). ${\alpha}$-amylase activity in the pancreas and the small intestinal digesta was significantly greater (p<0.05) in lambs fed the coarsely cracked corn. These data suggest that increasing rumen escape starch results in a quadratic increase in total ${\alpha}$-amylase activity in the pancreas and the small intestinal digesta. Maximum ${\alpha}$-amylase activity is reached when rumen escape starch is about 100-120 g/d in 25-30 kg lambs.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.35 no.1
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• pp.19-26
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• 2003

In recent years, numerous studies have been carried out to find out the possible substitution of PE-coated paperboards used in packaging of watery or oily foods. Accordingly, this study was carried out to obtain the basic data for producing higher functional coating agents for pulp mold by evaluating various kinds of mixed coating agents. At that time, two kinds of synthetic coating agents(AKD, PYA) and three kinds of natural coating agent(CMC, corn starch, oxidized starch) were used for making the mixed coating agents respectively. Physical properties of coated paperboards were tested. Conclusions obtained from this study were as follows. Based on concentrations, the proper mixture ratios were 10:90(AKD:CMC), 10:90(AKD:corn starch), 10:90(AKD:oxidized starch), 40:60(PVA:CMC), 20:80(PVA:corn starch) and 20:80(PYA:oxidized starch). The mixed coating agent of PYA:corn starch(20:80) was the most efficient coating agent. Consequently, water and oil resistance were improved even with much addition of natural coating agents. We consider that they can be suitable for the packaging used in the storage of higher moisture vegetables and other food, and also can be suitable for oily fried food.