• Korean Journal of Food Science and Technology
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• v.36 no.3
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• pp.472-477
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• 2004

Hypoglycemie effect of Moutan Radicis Cortex (MRC) extract contained in Yukmijihuang-hwan was determined by investigating insulin-sensitizing and ${\alpha}-glucoamylase-suppressing$ actions. MRC was extracted with 70% ethanol, fractionated by XAD-4 column chromatography with mixture solvent of methanol and water, and utilized for hypoglycemic effect assay. Significant insulin sensitizing activities of MRC extracts were observed in 3T3-L1 adipocytes, giving MRC extracts with 1 ng/mL insulin reach glucose uptake level increased by 50 ng/mL of insulin alone. MRC methanol extracts of 20, 40, 60, and 80% suppressed ${\alpha}-glucoamylase$ activity in vitro. Peak serum glucose levels and area under curve were lower in Sprague Dawley male rats treated with MRC ethanol extract than those treated with cellulose in oral glucose tolerance test using 2 g dextrin/kg body weight. These data suggest MRC extracts contain effective insulin -sensitizing and ${\alpha}-glucoamylase-suppressing$ compounds for hypoglycemic activity.

• Proceedings of the KIEE Conference
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• 1993.11a
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• pp.219-221
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• 1993

In this study, piezoceramics/polymer composites with 3-3 connectivity were made by BURPS(Burnout Plastic Sphere) technique with PZT ceramics and plastic sphere. And the properties dependent on the Dextrin wt.% were investigated. The density of porous piezoceramic and piezoceramic/polymer composites were decreased almost linearly with increasing the Dextrin wt.%.

• The Korean Journal of Food And Nutrition
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• v.10 no.4
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• pp.446-452
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• 1997

Sugars in Korean Kochuzang, saccharified and fermented red pepper paste, were studied by HPLC, TLC and NMR. The sugars in Kochuzang were extracted by heating in boiling water bath for 3 min. Commercial Kochuzang was found to contain 0.8~6.5% of limit dextrin, 0.3~7.3% of maltotriose, 5.3~16.5% of maltose, 8.6~29.4% of glucose and 0.3~3.4% of fructose, but did not found sucrose. The sugars in domestic Kochuzang were found to contain 2.3~1.5% of limit dextrin, 3.3~6.9% of maltotriose, 6.1~11.5% of maltose, 6.1~11.7% of glucose and 3.4~5.2% of fructose and 3.6~3.8% of sucrose. Limit dextrin in Kochuzang of maker 1 and 3 showed both signal of $\alpha$-1, 4- and $\alpha$-1, 6-glucosidic linkage with its estimation ratio of 5:1 and 9.1:1, respectively, by 1H-NMR analysis.

• The Korean Journal of Community Living Science
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• v.22 no.4
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• pp.573-578
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• 2011

This research was conducted to enhance the value of low quality sweet persimmon by processing paste by combining low quality sweet persimmon and red-bean. In order to make sweet persimmon paste containing red-bean, the following procedures were executed : 1) the sweet persimmon was cleaned by water 2) the fruit stalk was removed 3) it was peeled, sliced, pitted and crushed 4) steamed and peeled red-bean paste was mixed 5) sweetening materials(starch syrup, sugar and dextrin) and salt were mixed 6) boiled and stored in refrigerator. Sweet persimmon was peeled, stem and seed was removed to make the paste. When mixing sweet persimmon paste and red-bean paste in the ratio of 6 : 4, sensory point of taste and overall desirability were higher than mixing in 5 : 5 and 4 : 6 but texture was lower. The sweet persimmon paste containing red-bean was softened and the sugar content was increased from 41.4$^{\circ}$Brix to 53.1$^{\circ}$Brix when 10% dextrin was added. The overall sensory evaluation was higher in sweet persimmon paste containing red-bean than commercial red-bean paste when 10% dextrin was added. The overall desirability also shown a significant difference between them. Even though findings were statistically insignificant, sweet persimmon powder with red-bean paste increased in texture and overall desirability compared with commercial red-beans paste. Sweet persimmon powder paste containing red-bean significantly decreased in flavor, color, taste and overall desirability compared with sweet persimmon paste containing red-bean. As a result of this study, the best combination for the quantity of sub-materials to make sweet persimmon paste was 600g of sweet persimmon, 400g of red-bean, starch syrup 120g, sugar 60g, salt 4g and dextrin 100g.

• Food Science and Preservation
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• v.19 no.6
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• pp.813-817
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• 2012

The effects of dip treatments of chemicals (ascorbic acid, cystein, sodium chloride, magnesium chloride, calcium chloride, histidine: 1% solution) and medicinal herbs (Pueraria thunbergiana, Angelica gigas, Dioscorea japonica, Lindera strychifolia, Cnidium officinale, Astragalus membranaceus: 1% extracts), heat shock ($40-60^{\circ}C$ water), and edible coating (albumin, dextrin, sucrose poly ester, whole soy flour: 0.5-4% solution) on the browning degree of fresh-cut 'Fuji' apples were studied. Among the each treatment methods, the surface browning of fresh-cut apples was best retarded by calcium chloride dip, Astragalus membranaceus dip, $45-50^{\circ}C$ heat shock, coating with 3% dextrin or 1% whole soy flour. The results suggest that the treatments of medicinal herbs extracts, heat shock, and edible coating can be used as alternative for the use of chemical agents for the antibrowning of fresh-cut apples.

• Food Science and Biotechnology
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• v.17 no.2
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• pp.234-240
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• 2008

The optimal conditions for the production of branched dextrin from com starch (CSBD) using branching enzyme (BE) were established by investigating the degree of retrogradation of the gelatinized starch. The physicochemical properties of CSBD prepared using the established process were evaluated. It was found that physicochemical properties of com starch were greatly modified by BE treatment. CSBD had a higher dextrose-equivalent value and water solubility than the corresponding control. On the other hand, the viscosities in gelatinized solution and amylose contents of CSBD were lower than those of the control. A high-performance size-exclusion chromatography/multiangle laser light scattering/retractive index (HPSEC/MALLS/RI) system showed that the average molecular weight of CSBD was lower than that of the control. The pasting viscosities of CSBD were stable during the entire temperature cycle. In general, the BE treatment resulted in the retrogradation during storage being lower for CSBD than for the control.

• Journal of the Korean Applied Science and Technology
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• v.30 no.3
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• pp.518-527
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• 2013

5,6-dihydroxyindole was easily oxidation with air and light Conditions. Availability of 5,6-dihydroxyindole was studied for hair dye as a precursor of melanin. This study used wet and dry coating process to stabilize 5,6-dihydroxyindole. In wet process used dimethicone and cyclometicone, the 5,6-dihydroxyindole had darkened through the drying process at $58^{\circ}C$. Wet coating process was inappropriate to stabilize the coating. In dry coating process, shea butter coating was stable until 3 days. Dextrin palmitate was most efficient ingredient to prevent oxidation by sun light and air until 7days. Oxidation test with 1.0% and 1.5% of dextrin palmitate was not different under conditions of sun light and air and was not dependent on contents. Vitamin E acetate under conditions of sun light and air, there were no significant effect in preventing oxidation.

• The Korean Journal of Food And Nutrition
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• v.10 no.3
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• pp.360-364
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• 1997

Rice Sikhye was fermented by Saccharomyces cerevisiae for 10 day at 29$^{\circ}C$. Fermentable sugars such as glucose, maltose and maltotriose in rice Sikhye were converted into ethanol by the yeast, but limit dextrin was remained after the fermentation. Rice Sikhye wine was found to contain 5.3% of limit dextrin, 6.5% of ethanol, 2.9 $\mu$mol/ml of amino acid, 457$\mu\textrm{g}$/ml of protein, and the acidity of the Sikhye showed 3.1, respectively, and its pH was 3.67. Limit dextrin in rice Sikhye wine showed both signal of $\alpha$-1,4- and $\alpha$-1,6-glucosidic linkage wit its estimation ratio of 5.6:1 by 1H-NMR analysis. The taste of rice Sikhye wine was similar that of wine.

• Microbiology and Biotechnology Letters
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• v.19 no.5
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• pp.497-503
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• 1991

The catalytic activities of immobilized gIucoamylase in a packed bed column and a continuous stirred tank reactor have been compared. Rapid production of glucose from liquefied starch have been studied through, the continuous liquefaction and saccharification using settling chamber. The immobilized glucoamylase with chitin gave the saccharification yield of 20% with the dextrin concentration of 100 g/l in a residence of 20 min. in a packed bed column. The half-life of immobilized glucoamylase with chitin was 19 days. The glucoamyalse immobilized in chitin and encapsulated with Ca-alginate gave the saccharification yield of 6% with the dextrin concentration of 50 g/l in a residence of 20 min. in a packed bed column. The Ca-alginate encapsulated and chitin immobilized glucomylase had a half-life of 25 days, which is 6 day larger than that of the immobilized glucoamylase with chitin only. In continuous liquefaction and saccharification, the glucose yield was 17% for the liquefied starch with naked barley concentration of 50gA in a residence of 20 min.

• Culinary science and hospitality research
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• v.20 no.1
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• pp.178-188
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• 2014

Two kinds of anticaking agents (dextrin, polydextrose) were combined with kiwifruit paste at 5% w/w ratio and freeze-dried to prepare a powdered material. The physiochemical characteristics of kiwifruit powders with anticaking agents were compared with those without anticaking agents as the control. The yield was higher in the powders with anticaking agents than the control. Moisture content, acidity, and total phenolics were lower in the powders with anticaking agents than the control. The contents of vitamin C was higher in the powders with anticaking agents than the control, but was no significant difference with different anticaking agent types. There were no significant differences in free sugar content (fructose, glucose, total sugar) and organic acid content (oxalic acid, lactic acid, total) depending on the anticaking agent types. Hunter's L-value was significantly high in the order of the samples with dextrin, the control, and polydextrose, while a-value showed an opposite tendency. Browning index, water solubility, and swelling power didn't show any significant difference. However, the hygroscopicities with elapsed time were lower in the powders with anticaking agents than the control. Therefore, the kiwifruit powder combined with dextrin or polydextrose as an anticaking agent at 5% w/w ratio could be used as a food biomaterial with a good quality in moisture, vitamim C, color value, browning index, water solubility, and hygroscopicity.