• Journal of the East Asian Society of Dietary Life
• /
• v.18 no.1
• /
• pp.72-79
• /
• 2008

This study investigated the changes in textural characteristics that occurred by adding maltose syrup, dextrin, and sucrose to whole egg gels, by assessing coagulation after cooling. It also examined the optimal NaCl and sucrose concentrations for whole egg gels sensory evaluations, and then studied how the addition of sucrose effected gel formation and textural characteristics under optimal NaCl concentration. The additions of maltose syrup, dextrin, and sucrose, presented some color changes. The greater the addition of maltose syrup or dextrin, the lower the L, a, and b values of the whole egg gel and whole egg liquid, and ultimately the color turned dark bluish green. With increasing additions of sucrose, maltose syrup, and dextrin, the viscosity of the whole egg liquid increased slightly. In terms of the mechanical texture characteristic of the gel, the texture was most elastic with the 0.8% addition of sucrose, and hardness decreased by increasing the ratio of added sucrose. Increasing amounts of maltose syrup resulted in less hardness and SF. And for dextrin, the SF increased up to 2.5 and then decreased, and hardness decreased with increasing amounts of dextrin. Based on sensory evaluations, the 0.8% addition of NaCl was significantly preferred(p<0.05), in terms of salty taste. The overall preference scores indicated that the whole egg gel made with 0.3% sucrose and the optimal NaCl concentration(0.8%) was most preferred, and each sample was significant(p<0.05). Under the optimal 0.8% NaCl concentration increasing the sucrose concentration resulted in a darker egg gel color, in terms the L value. SF, NF, and hardness, which are mechanical texture parameters, were when 0.8% sucrose and the optimal NaCl concentration of 0.8% were added to whole egg liquid, in preparing the whole egg gel.

• 한국생물공학회:학술대회논문집
• /
• 2005.10a
• /
• pp.119-120
• /
• 2005

• Korean Journal of Food Science and Technology
• /
• v.26 no.1
• /
• pp.37-43
• /
• 1994

Optimization study was conducted for preparation of uncompressed soy protein isolate(SPI) tofu in the aspects of water addition ratio, second heating temperature and amounts of oil and dextrin added. The SPI tofu was prepared without compression step with SPI-oil-dextrin mixture and $CaSO_4-GDL$ mixed coagulants. The data were statistically analyzed by multiple regresstion and response surface methodology(RSM). Addition of dextrin increased the hardness of tofu, particularly for the second heating at $85^{\circ}C$ and 8 times of water to SPI. RSM figure showed that the effect of dextrin on hardness became to be less as the heating temperature increased. The hardness increase effect was no significant except addition of 25% oil and 8 times of water and second heating at $85^{\circ}C$. The addition of 25% oil and $10{\sim}15%$ dextrin and second heating at $90^{\circ}C$ for $45{\sim}60$ minutes resulted hardness and cohesive tofu. The optimal method proposed for uncompressed SPI tofu on the basis of textural and sensory properties was first heating of homogenized SPI-oil-dextrin(100:25:15) with addition of 8 times of water(on the basis of SPI) at $100^{\circ}C$ for 6 minutes, cooling to $40^{\circ}C$, additon of mixed coagulants of $CaSO_{4}-GDL$(0.07 g, 0.0075 g/SPI) and second heating at $90^{\circ}C$ for 45 minutes.

• Clean Technology
• /
• v.11 no.1
• /
• pp.51-56
• /
• 2005

In this paper we prepared dextrin dialdehyde (DAS) of a different oxidation ratio (aldehyde content) and examined their properties and discussed their tanning mechanism. DAS was produced by reacting dextrin in aqueous medium with periodate ion used in a molar ratio between periodate and glucose of 0.3 to 1.0 at a temperature of 20 to $45^{\circ}C$. Since DAS reacts with amino group, DAS may have tanning property of aldehyde tanning agent (formaldehyde, glutaraldehyde).

• Journal of Microbiology and Biotechnology
• /
• v.16 no.9
• /
• pp.1331-1337
• /
• 2006

A mathematical model has been proposed for the batch culture of Agaricus blazei with mixed carbon sources of glucose and dextrin. In the proposed model, the metabolism of A. blazei was divided into three parts: cell growth, exopolysaccharides (EPS) production, and another EPS production pathway activated by dextrin hydrolysis. Each pathway was described mathematically and incorporated into the mechanistic model structure. Batch cultures were carried out with six different carbon source compositions. Although parameters were estimated by using the experimental data from the two extreme cases such as glucose only and dextrin only, the model represented well the profiles of glucose, cell mass, and EPS concentrations for all the six different carbon source mixtures, showing a good interpolation capability. Of note, the lag in EPS production could be quite precisely predicted by assuming that the glucose-to-cell mass ratio was the governing factor for EPS production.

• The Korean Journal of Food And Nutrition
• /
• v.10 no.2
• /
• pp.180-185
• /
• 1997

Sikye was produced from glutinous rice. The glutinous rice Sikhye was found to contain 7.3% of limit dextrin, 10.1% of maltose, 1.3% of maltotriose and 1.75% of rice residue. Limit dextrin in glutinous rice Sikhye was purified by ethanol fractionation followed by gel chromatography on Biogel P-2. The purified limit dextrin showed both signal of $\alpha$-1,4- and $\alpha$-1,6-glucosidic linkage with its estimation ratio of 5:1 by 1H-NMR analysis. Limit dextrin was digested with enzymes(30units/ml) of $\alpha$-amylase, $\alpha$-glucosidase and glucoamylase from Aspergillus awamori, sweet potato $\beta$-amylase and human salivary $\alpha$-amylase at 37$^{\circ}C$ for 1 hour, respectively. Hydrolysis rates of these amylases on it were similar that of rice Sikhye. $\alpha$-Glucosidase plus human salivary $\alpha$-amylase hydrolyzed it to 18%. The results suggest that glutinous rice is more effective to produce high level of branched maltooligosaccharide compared with rice as raw material for Sikye making.

• Korean Journal of Food Science and Technology
• /
• v.32 no.3
• /
• pp.610-617
• /
• 2000

The indigestible dextrin with high indigestible fraction was prepared by treating the enzyme hydrolysate of pyrodextrin with ethanol or strongly acidic cation exchange resin(UBK 530). Optimum conditions of ethanol treatment for preparing the indigestible dextrin from $\alpha-amylase$ and amyloglucosidase treated hydrolysate were determined based on the indigestible fraction, dietary fiber content, and yield. Ethanol was added 5-fold by weight to 30%(w/w) enzyme hydrolysate, and the mixture was kept at room temperature for 3 hr. Low molecular weight saccharides containing glucose and high molecular weight saccharides were separated by strongly acidic cation exchange resin. While initial enzyme hydrolysate by $\alpha-amylase$ and amyloglucosidase showed 43.6% of DPI(glucose) and 51.1% of DP4+(maltotetraose and over), the indigestible dextrin collected to 50% of initial enzyme hydrolysate by treatment of cation exchange resin showed 7.1% of DPI(glucose) and 91.2% of DP4+(maltotetraose and over). In conclusion, 44.5% of indigestible fraction of initial enzyme hydrolysate increased to 78.9% after separation of low molecular weight saccharides.

• Korean Journal of Microbiology
• /
• v.18 no.3
• /
• pp.115-122
• /
• 1980

We have demonstrated that both L-histidine as an amino acid factor and dextrin as a carbon source were required for the glucose repression. 1% glucose was sufficient to the glucose repression of aerial mycelium formation in Streptomyces lavendulae and Streptomyces aureofacience. the synthesized medium, KK, which is lack of all orgnic nutrients except dextrin was able to induce glucose repression, but the addition of 0.003% or more L-histidiner recovers the capacity of glucose repression. 0.02% or more histidine was reuqired for glucose repression of aerial mycelium formation in the absence of dextrin. Treatments of $5{\mu}M$ ormore ethidium bromide (EtBr0 gave rise to bald mutants at high frequency in Streptomyces aureofaciens, and it is probable that the gene(s) for the function of aerial mycelium formation is linked to plasmed DNA in this species.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.23 no.1
• /
• pp.90-97
• /
• 1994

Effect of addition of oil , sucrose, dextrin and oil-sucrose (1 : 1 w/w) mixture on SPI tofu was investigated. The characteristics measured were yield , water holding capacity , textural and organoleptic properties. THe SPI tofufwas prepared by coagulation of soyprotein isolate (SP) suspensino by CaCl$_2$ , CaSo$_4$ an dGDL , followed by compression . Addition of oil to SPI increased the tofu yield and water holding capacity, particulary for those tofu coagulated by CaCl$_2$. Eventhough dextrin addition decreased the yield, it showed the most improving effect on water holding capacity. The tofu prepared by CaSO$_4$coagulant resulted highest in yield and water holding capacity. Hardness was found to be decreased as the oil, sucrose and dextrin added more and adhesiveness, cohesiveness and guminess were also affected. The sensory evaluation showed the SPI tofu prepared by CaSO$_4$ and 10% addition of oil and sucrose mixture to be realtively high in hardness , elasticity and uniformity of the texture.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.9
• /
• pp.1344-1350
• /
• 2016

The purpose of this study was to evaluate the effect of edible coating on hygroscopicity and quality characteristics of a freeze-dried Actinidia arguta snack. Freeze-dried A. arguta snacks were coated with various edible coating materials such as albumin, dextrin, and whole soy flour. There were no significant effects of coating on major quality properties such as moisture content, water activity, yield, water soluble index, water absorption index, and rehydration properties of all samples. Compared with non-coated samples, edible coated samples effectively inhibited hygroscopicity as a function of hygroscopic time. The samples coated with dextrin showed lower hygroscopicity than the other coated samples. In addition, the effects of edible coating treatment on hardness, total phenolic content, and antioxidant activity measured by 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity were investigated. Edible coated samples had higher hardness, total phenolic content, and antioxidant activity than the non-coated samples as a function of hygroscopic time. Among edible coating materials, dextrin was the most effective coating material. Dextrin as an edible coating material for freeze-dried A. arguta snack may help to prevent hygroscopicity and extend market quality and shelf-life during storage.