• 한국식품영양학회지
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• 제18권1호
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• pp.4-10
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• 2005

과요오드산-산화가용성전분은 Aspergillus awamori a-glucosidase의 pH 안정성을 증가시켰다. 40℃에서 두시간 항온시킨 결과, 과요오드산-산화가용성전분이 존재하지 않을 때의 효소는 pH 3∼7, 존재할 때의 효소는 pH 3∼9, 50℃에서 과요오드산-산화가용성전분이 존재하지 않을 때의 효소는 pH 3∼6, 존재할 때의 효소는 pH 3∼8 범위에서 안정하였다. 60℃에서는 과요오드산-산화가용성전분의 존재여부에 관계없이 효소는 pH 3∼6 범위에서 안정하였으나 pH 5와 6에서 과요오드산-산화가용성전분이 존재하면 효소의 잔존활성은 존재하지 않을 때보다 20% 더 높았다. 과요오드산으로 변형한 효소는 pH 9에서 활성이 70% 남았으나 변형하지 않은 효소는 남지 않아서 변형으로 안정성이 증가된 것으로 나타났다. 변형효소는 50℃에서 12%, 80℃에서 7%의 활성이 남았으나 변형시키지 않은 효소는 50℃에서 8%가 남고, 70℃이상에서는 남지 않았다. HPLC 분석 결과 pH 2 이하 및 9 이상에서는 효소의 서브유니트가 분리되고, 변성 중합되었다. 변형하지 않은 효소는 산성과 알칼리성 pH에서 변성되어 단백질의 구조가 무너졌지만 과요오드산-산화가용성전분이 존재하면 변성되지 않았다.

• 한국식품영양학회지
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• 제11권2호
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• pp.159-164
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• 1998

고구마 $\beta$-아밀라아제를 NaIO4-산화 가용성 전분으로 변형하여 안정성을 측정하였다. 그 결과, 치적안정 pH는 3 및 4를 나타냈고, pH 3, 5~9, 11에서 비변형 효소보다 높은 안정성을 나타냈다. 6$0^{\circ}C$에서 15분 동안 변형효소는 비변형 효소보다 안정성이 증가하였다. 변형 보리 $\beta$-아밀라아제는 전체 pH에 걸쳐서 넓은 pH 안정성을 나타냈고, $\alpha$-cyclodextrin은 이를 더욱 증가 시켰다.

• 펄프종이기술
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• 제45권4호
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• pp.1-8
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• 2013

High loading of printing and writing grades with fillers has many advantageous aspects in papermaking because it allows decreasing fiber use and reducing manufacturing cost. High loading technology, however, has some disadvantageous aspects as well. It decreases physical properties of papers, especially strength properties. The problem associated with high loading can be reduced by applying surface sizing starch solution onto paper surface. It is important to control the penetration of the surface sizing starch solution into paper web to obtain the desired property improvement. In this study, the effect of the addition of two polymers into starch solution on paper properties has been examined. PVOH and polyDADMAC were used as polymeric additives for surface sizing with oxidized starch. Viscosity of starch solutions and surface roughness of dried starch films on glass slides showed that some interactions between polymeric additives and oxidized starch have been occurred and the most extensive interaction with starch solution was obtained with high molecular weight polyDADMAC. Low molecular weight PVOH was most effective in improving folding endurance and internal bond strength. On the other hand, polymer addition showed no effect on surface strength of paper. This indicates that not the level of starch holdout but the bonding strength of starch itself has predominant influence on surface strength of paper.

• 펄프종이기술
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• 제34권4호
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• pp.37-43
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• 2002

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 synthetic and natural coating agents on the market. Physical properties of coated paperboards were tested. Conclusions obtained from this study were as follows. AKD and PVA showed higher functions than the other synthetic coating agents, while functions of CMC, Com starch and Oxidized starch were higher than those of other natural coating agents. Based on concentrations, AKD 0.5%, PVA 10%, CMC 1.5%, corn starch 6% and oxidized starch 8% were appeared as the proper concentrations. W3 consider that AKD may be suitable for the storage of higher moisture vegetables and other food, and PVA may be suitable for higher oily fried food.

• 한국식품조리과학회지
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• 제18권2호
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• pp.200-205
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• 2002

본 연구는 옥수수 전분의 기능 특성을 개선시키고자, 다양한 sodium hypochlorite(NaOCl)농도에서 산화시킨 산화 전분의 분자 구조적 변화에 대하여 시험하였다. 전분의 분자량 분포에서 산화 전분은 고분자량의 피크가 점차 작아지고 저분자량 부분의 피크가 높아져 전체적 분자량 분포가 낮은 쪽으로 이동하였고, 요오드 최대 흡수 파장이 감소되면서 색깔이 변화하였다. 무처리 전분은 온도가 증가함에 따라 분자량이 큰 부분의 용출이 증가하였다. 산화전분의 경우 아밀로펙틴이 산화에 의해 분해되어 전분 입자내에 큰 분자량을 가진 분자가 감소되면서 작은 분자량을 가지는 분자가 증가되기 때문에 가용성 탄수화물의 양이 증가하였다. DSC 특성에서는 상전이 온도 범위와 엔탈피의 차이는 없었으나 산화 전분이 무처리 전분보다 노화경향이 더 크게 나타났다. 산화전분용액의 광투과도는 증가하였다.

• 펄프종이기술
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• 제45권4호
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• pp.21-26
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• 2013

The effect of esterified starch as surface sizing agent for inkjet printing paper has been evaluated and compared with oxidized starch. Also the influence of various additives including cationic poly-DADMAC, stearic acrylic copolymer, calcium chloride, and GCC was examined. Results showed that starch ester gave higher ink density than oxidized starch. Addition of poly-DADMAC improved water fastness. In general, low molecular weight poly-DADMAC performed better than high molecular weight one, and it was attributed to the fact that it gave more uniform film forming characteristics in surface sizing. Use of styrene acrylic acid copolymer increased hydrophobicity of the paper surface, but it did not increase the ink density. Use of GCC and calcium chloride had only marginal effect on printing quality.

• Journal of the Korean Wood Science and Technology
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• 제28권1호
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• pp.71-79
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• 2000

산화전분을 골판지 구성원지인 표면라이너지와 이면라이너지에 각각 코팅하고 물성변화를 조사하였다. 산화전분 코팅에 의해 골판지 믈성과 관련된 각 라이너지의 물성이 개선되었고 링 크러시 강도의 경우 표면라이너지보다 이면라이너지에서 개선의 효과가 더욱 컸으며 도공하지 않은 경우에 비해 최대 19.7%의 증가를 보였다. 비교적 낮은 도공량으로도 파열지수는 증가하였으며 일정 수준의 도공량 이상에서는 더 이상 증가하지 않는 것으로 조사되었다. 파열강도가 증가함에 따라 링 크러시 강도도 증가하는 경향을 보였다. 표면라이너지, 이면라이너지 각각 1.41g/$m^2$, 1.58g/$m^2$의 도공량에 이를 때까지 TEA는 크게 증가하였으며 인장강도가 증가함에 따라 링 크러시 강도도 대체적으로 증가되었다. 낮은 도공량에서 stiffness가 증가하였으며 도공처리로 라이너지의 투기도는 감소하였지만 원지 간 결합에 장애를 일으킬 만큼의 염려는 없을 것으로 판단되었다.

• 펄프종이기술
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• 제39권4호
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• pp.14-20
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• 2007

The effects of blending starches with different gelatinization temperatures on the development of ply-bond strength were systematically investigated using a three component mixture design technique. Oxidized corn starches with different gelatinization temperatures were blended with natural corn starch and sprayed for plybonding. Optimum blend ratio for maximizing plybond strength improvement for the starch blends was 40% of natural starch, 27% of oxidized starch with low gelatinization temperature and 33% of oxidized starch with high gelatinization temperature. Starch granules with the lowest gelatinization temperature gelatinizes at the lowest temperature, while the natural corn starch gelatinizes at later stage of drying. The improvement of plybond strength with starch blends were verified on machine trial as well. Plybond strength improvement obtained from the machine trial was lower than that achievable with handsheets, which was attributed to the lower internal bond strength of the linerboards made from recycled fibers.

• 한국식품과학회지
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• 제31권1호
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• pp.62-67
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• 1999

과요오드산 산화 가용성전분 및 말토올리고당을 고구마 ${\beta}-amylase$, 밀 ${\beta}-amylase$, aldolase, bovine serum albumin, catalase, carboxypeptidase, ferritin, pronase와 반응시켜서 전기영동하였다. 이들 단백질은 전기영동상의 이동도가 달라지고, 단백질 밴드와 같은 위치에서 PAS 염색 밴드를 나타내어 당이 부가된 것으로 확인되었다. 당의 부가는 과요오드산 산화당의 알데히드기가 단백질 분자 표면 리신의 ${\varepsilon}-NH_2$기와 Schiff 염기를 형성하여 일어난다. 변형효소는 자외흡광곡선에 변화를 나타내지 않았다.

• 펄프종이기술
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• 제45권4호
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• pp.52-64
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• 2013

This study was carried out to investigate the characteristics of starch paste which was used for the conservation of paper properties. Three kinds of commercial corn starch and five kinds of fermented wheat starch were examined on the contents of amylose and amylopectin, shapes of particles, and viscosity and pH of paste. And adhesive strength on the drying, accelerated aging, and wetting treatments were measured. The contents of amylopectin of oxidized corn starch were higher those of cationic corn starch, unmodified corn starch, and fermented wheat flour. In case of fermented wheat flour, increasing of a fermentation period was resulted in increasing of amylopectin contents. The particle shapes of commercial corn starch showed with a uniform polygon, but fermented wheat flour showed with a mixture of small and large oval types. The viscosity of oxidized corn starch were very lower those of cationic corn starch and unmodified corn starch. And increasing of a fermentation period of wheat flour was resulted in increasing of viscosity. The pH of commercial corn starch were 3.6-7.5 and fermented wheat flour were 3.6-5.2. Through the examination on the nature and adhesive strength of starch paste, the oxidized corn starch 60 cps which is the name of products and wheat flour which had fermented for 5 years were considered that most suitable for conservation of paper properties.