• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1164-1170
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• 1999

The physicochemical characteristics of ${\beta}-glucan$ isolated from waxy and non-waxy barley were investigated. The hull-less waxy and non-waxy barley containing 6.5% and 5.3% of total ${\beta}-glucan$ respectively, were used as a starting material. The yield and ${\beta}-glucan$ content of crude ${\beta}-glucan$ from waxy barley was 5.54% and 62.9%, respectively, and those were higher than 3.34% and 59.2% from non-waxy barley. The crude ${\beta}-glucan$ purified with selective precipitation and enzymatic treatment to obtain the ${\beta}-glucan$ isolate of high purity (>99%). The total yield of purified ${\beta}-glucan$ from waxy and non-waxy barley was 4.46% and 2.59%, respectively. The surface appearance of the purified ${\beta}-glucan$ by scanning electron microscopy (SEM) showed randomly entangled multi-net structure of ${\beta}-glucan$ microfibrils. The melting temperature of ${\beta}-glucan$ from waxy and non-waxy barley measured by differential scanning calorimetry (DSC) was $184.6^{\circ}C$, and $180.3^{\circ}C$, respectively. DSC endotherm of ${\beta}-glucan$ solution showed 2 peaks near $68^{\circ}C$ and $84^{\circ}C$. Enthalpy of phase transition was higher in non-waxy ${\beta}-glucan$ than waxy ${\beta}-glucan$, and the intrinsic viscosity of ${\beta}-glucan$ solution from waxy barley was higher than that of non-waxy ${\beta}-glucan$. The pasting viscosity of barley starch with the purified ${\beta}-glucan$ determined by Rapid Visco-Analyzer was higher than that of barley starch without ${\beta}-glucan$, and the effect of ${\beta}-glucan$ on increasing the paste viscosity was greater in non-waxy barley starch.

• Journal of Microbiology and Biotechnology
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• v.3 no.2
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• pp.123-128
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• 1993

The polyesters (polyhydroxyalkanoates; PHAs) production capability in a two-step cultivation of Alcaligenes eutrophus H16(ATCC 17699) was investigated by using various organic carbon sources. The carbon sources used included linear $C_2~C_10$ monocarboxylic acids, $C_3~C_10$ dicarboxylic acids, crotonic acid, and several linear vicinal and $\omega$-diols. The polyesters synthesized were characterized by 500 MHz $^1 H-NMR$ spectroscopy, intrinsic viscosity$[\eta]$ measurement in chloroform and differential scanning calorimetry (DSC). The PHAs synthesis data showed that the use of C-odd ($C_3, C_5, and C_7$) monocarboxylic acids resulted in poly(3-hydroxybutyrate-co-3-hydroxyvalerate)(P(3HB-co-3HV) (3HV content ranging 40 to 70 mol%) while the use of $C_9$ substrate gave the copolyester containing only 4 mol% of 3HV. All culture products obtained on $C_3$~C$_{10}$ dicarboxylic acids gave exclusively P(3HB). 500 MHz $^1 H-NMR$ analysis showed that all polyesters synthesized generally contained 1~2 mol% 3HV even for the unrelated substrates such as the carboxylic acids with even number of carbon. When $\alpha, \omega$-diols with even number of carbon were used as substrates, 4-hydroxybutyrate(4HB) was inserted into the polyester chain composed of P(3HB-co-4HB). Vicinal diols were generally not utilized by the bacterium for polyester production.n.

• Journal of the Korean Chemical Society
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• v.26 no.6
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• pp.421-426
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• 1982

Free radical-initiated copolymerization of diethyl isopropenyl phosphate (DEIPA) with vinyl acetate (VAc) and acrylonitrile (AN) was studied. The monomer reactivity ratios for the monomer pairs, determined at $60^{\cric}C$ using benzoyl peroxide as an initiator, are: ${\gamma}_1$(VAc) = 1.56, ${\gamma}_2$(DEIPA) = 0.44: ${\gamma}_1$(AN) = 15.2, ${\gamma}_2$(DEIPA) = 0.031. The values of the Alfrey-Price constants, Q and e, for DEIPA were calculated to be 0.015 and 0.39, respectively, from the VAc system, and 0.014 and 0.34, respectively, from AN/DEIPA pair. These results indicate that ${\alpha}$-methyl substituent of vinyl phosphate monomer decreases the general reactivity in free radical copolymerization. The intrinsic viscosity and number-average molecular weight of copolymers decreased as their content of DEIPA units increased, indicating a high degree of chain transfer caused by DEIPA, as previously learned in DEVPA system.

• Polymer(Korea)
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• v.34 no.6
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• pp.579-587
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• 2010

To investigate the properties of PET films, PET films were extruded at various temperature above $T_m$ and quenched at $18^{\circ}C$ for amorphous sheet, and stretched along a direction defined as the machine direction (MD) with a transverse direction (TD) above $T_g$ at various stretching ratios and then annealed at various temperatures produced by SKC PET line. Thermal shrinkage of MD and TD increased with decreasing annealing temperature and extruding temperature, and increasing stretching ratio. The degree of crystallinity, density, heat of fusion (${\Delta}H$) and pre-melting point ($T_m'$) increased with increasing annealing temperature and extruding temperature. Number average molecular weight ($M_n$) and intrinsic viscosity decreased with increasing extruding temperature. Tensile strength and modulus increased with increasing stretching ratio, however decreased with increasing annealing temperature. Reflective index of both stretching and thickness direction increased with increasing stretching ratio and annealing temperature.

• Korean Journal of Food Science and Technology
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• v.23 no.6
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• pp.683-688
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• 1991

Wheat flour was extruded by a single-screw extruder, and used for the ethanol production of takju. The molecular structure and enzymic susceptability of extruded starch were compared to those of steam cooked one. The gel permeation chromatographic pattern of wheat flour extrudates was not significantly different from those of raw and steam cooked starches. However, the conversion rate of extruded starch into maltose by ${\alpha}-amylase$ hydrolysis was significantly faster than those of raw ad steamed starch. The molecular weight of starch estimated from GPC pattern and the intrinsic viscosity were remarkably reduced by extrusion cooking followed by the enzymic hydrolysis for 30 min, while steam cooking and enzymic hydrolysis for 30 min did not change them significantly. Extrusion-cooked flour produced alcohol 26% higher than that of steamed flour in the laboratory takju fermentation, and 10% more alcohol in the pilot plant scale takju production.

• Applied Biological Chemistry
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• v.33 no.1
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• pp.34-38
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• 1990

The molecular structural properties of amylopectins of Chunmabyeo(Japonica), Yongmunbyeo($Indica{\times}Japonica$) and Mahatma(Indica) rice were investigated. The intrinsic viscosity of Chunmabyeo, Yongmunbyeo and Mahatma amylopectin were 148.3 ml/g, 156.6 ml/g and 167.5 ml/g, and ${\beta}-amylolysis$ limit(%) were 54.6, 55.4 and 52.9 respectively. Average unit chain length(${\overline{CL}}$) and average inner chain length(${\overline{ICL}}$) of Mahatma amylopectin were longer than other varieties. Elution profiles by Sephadex G-50 chromatography of debranched amylopectins with ${\beta}-amylase$ showed two peaks (void volume, ${\overline{DP}}$3) and the elution profiles of debranched amylopectins with pullulanase showed three peaks(void volume, ${\overline{DP}}$35-45, ${\overline{DP}}$10-20). The ratio of Peak III(${\overline{DP}}$10-20) to Peak II (${\overline{DP}}$ 35-45) of Chunmbyeo, Yongmunbyeo and Mahatma amylopectin were 3.9, 3.4 and 3.3, respectively.

• Korean Journal of Food Science and Technology
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• v.24 no.6
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• pp.568-573
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• 1992

Molecular structural properties of Japonica and Tongil type waxy rice starches were compared. The general properties including water-binding capacity, swelling power at $80^{\circ}C$, intrinsic viscosity, leach loss at $98^{\circ}C$ and ${\beta}-amylolysis$ limit were similar but the chain length was slightly different between the two starches. Similar elution profiles on Sephadex G-50 were obtained when the starches were treated with ${\beta}-amylase$. The pullulanase treated starches however showed different elution patterns each other. The ${\beta}-amylolysis$ of acid-treated (2 days) starches linearly increased as hydrolysis time prolonged. When the acid-treated starches were hydrolyzed with ${\beta}-amylase$ or pullulanase, the elution profiles on Sepharose CL-2B were considerably different from those of native starches.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.5
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• pp.519-524
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• 1992

purified rapeseed(Brassica napus var. Youngsan) protein was hydrolyzed by pronase. The hyrolysate protein was investigated for the some physicochemical and functional properties. UV and intrinsic fluorescence spectra of the hydrolysate showed the maximum absorption at 274nm and 360nm respectively. Intensity of yellow color decreased in the process of hydrolysis and the surface hydrophobicity decreased up to fourfold. The main bands of hydrolysate by sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE) were observed at 14,000 to 12,000 dalton molecular weight. Solubilities of hydrolyzed protein increased by 10~15% compared to those of unhydrolyzed protein at acidic pH. In the hydrolysate, while absorption of both water and oil, foam expansion and emulsion stability were increased, absolute viscosity, heat coagulation, calcium coagulation, foam stability and emulsion activity were decreased.

• Korean Journal of Food Science and Technology
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• v.20 no.3
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• pp.441-446
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• 1988

Alkaline treatment during preparation of anchovy extracts was studied for its changes in some of the physicochemical and sensory qualities. The dried anchovy was blended in 0-0.5N NaOH solutions and then incubated at $60^{\circ}C$ for 6 hours. After extraction the suspensions were neutralized and centrifuged. The results showed that the yields of solids and protein were increased by 3-5 fold of those of water extract as alkaline concentration and treatment time increased. The intrinsic viscosity showed little changes for the extracts prepared with 0-0.2N NaOH solution while the extracts prepared with over 0.3N NaOH resulted a initial small decrease followed by a rapid increase to the maximum point. The changes in color expressed as Hunter 'L', 'a' and 'b' values showed that the L value increased rapidly until 3 hours of treatment followed by a decrease, and 'a' and 'b' values were increased a little. The intensities of odor and taste were markedly increased by 2-3 fold for all of the descriptions investigated where clam-like odor and taste and sea complex odor were particularly significant.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.97-102
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• 1998

Arrowroot starches, harvested in March, June, September and December, indicated that the December starch had the lower values of amylose content, ${\beta}-amylolysis$ limit and intrinsic viscosity, but the highest value of water-binding capacity. The swelling power were similar among different starches. The gelatinization by KSCN revealed that the December starch was the most resistant to alkali gelatinization. Gelatinization temperature, determined by differential scanning calorimetry, of the December sample was shifted to higher temperture by $1^{\circ}C$ compared with the others. When the December starch was heated at $98^{\circ}C$ for 8min, 93.8% of total amylose and 7.2% of total amylopectin were solubilized, which was the highest and the lowest, respectively.