• Korean journal of applied entomology
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• v.47 no.2
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• pp.175-184
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• 2008

To screen highly active Bacillus thuringiensis isolates against Spodoptera litura (Lepidoptera, Noctuidae), 46 B. thuringiensis was isolated from 115 samples obtained from several crop soils. Especially, B. thuringiensis subsp. kurstaki CAB133 and CAB162 isolates showed 100% mortality against S. litura. $LD_{50}$ values of CAB 133, CAB162 and HD-1 strains of B. thuringiensis subsp. kurstaki were 0.089, 3.144 and $0.513{\mu}g/ml$ against 2nd larva of S. litura, respectively. The weight of 3rd larva of S. litura which were fed crystal inclusion protein $(1.267{\mu}g/ml)$ with B. thuringiensis subsp. kurstaki CAB133 was about 30 times lass than control group. CAB133 and CAB 162 strains of B. thuringiensis subsp. kurstaki which were taken a highly toxity against S. litura were analyzed by SDS-PAGE, and estimated the molecular weight of the Cry proteins. Their serological identification by H serotypes were showed B. thuringiensis subsp. kurstaki (3abc) type.

• Korean Journal of Food Science and Technology
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• v.53 no.6
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• pp.749-755
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• 2021

The objective of this study was to investigate the physicochemical properties of rice starch extracted from stale rice using alkaline steeping (AKL) and improved enzymatic digestion (iENZ) methods. The crude protein content (0.5-0.7%) of stale rice starch (SRS) was less than 1% by iENZ, but not so when measured by the existing ENZ methods. SRS is an intermediate amylose rice starch. AKL-SRS and iENZ-SRS exhibited typical A-type crystal packing arrangements with similar relative crystallinities. iENZ-SRS showed higher gelatinization onset and peak temperatures with a narrower gelatinization temperature range, compared to those of AKL-SRS, indicating that iENZ annealed SRS. Thus, iENZ-SRS exhibited lower swelling power and solubility, and higher pasting viscosities with delayed viscosity development. Overall, the use of stale rice as a rice starch source could make economical production of rice starch possible, and iENZ may diversify rice starch characteristics, which expands the utilization of rice starch in food and non-food industries.

• Korean Journal of Food Science and Technology
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• v.53 no.6
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• pp.731-738
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• 2021

This study investigated the physicochemical properties of rice starch isolated from broken rice using alkaline steeping (AKL) and enzymatic digestion (ENZ) methods. Broken rice starch (BRS) by AKL and ENZ possessed crude protein contents (0.6-1.4%) acceptable to commercial products of native starch and belonged to an intermediate amylose rice starch. AKL-BRS and ENZ-BRS showed a typical A-type crystal packing arrangement with small variations in their relative crystallinity. ENZ-BRS exhibited higher gelatinization onset and peak temperatures, and a narrower gelatinization temperature range than AKL-BRS, indicating that annealing occurred in ENZ-BRS. Lower swelling power and solubility were generally observed in the ENZ-BRS. ENZ-BRS also showed slower viscosity development, higher peak and trough viscosities, and lower breakdown, final, and setback viscosities, compared to those in AKL-BRS. These results are ascribed to the annealing phenomenon in ENZ-BRS. Overall, BRS from cheap broken rice using AKL and ENZ could contribute to the expansion of rice starch utilization in food and non-food industries.