• 한국식품영양학회지
• /
• 제30권1호
• /
• pp.139-147
• /
• 2017

The objective of this study was to develop anti-browning agents for commercial ready-to-eat pear products, which are preferred not only to maintain the flavor, color and texture of pears, but also to increase consumers' preference. The sliced 'Shin-go (Niitaka)' pears were immersed in 5% and 10% oxidized starch, 1% citric acid, and 5% and 10% oxidized starch with addition of 0.1% sucralose for 3 minutes, and then they were packaged in vacuum sealed bags at $1^{\circ}C$ for 9 days. In order to evaluate the quality of packaged sliced pears, the quality index was determined in terms of color, firmness, soluble solids, and sensory quality. With the passage of storage time, no specific variation in firmness and soluble solids was observed. However, the ${\Delta}E$ value of the sliced pears treated with 5% oxidized starch solution was significantly lower than that of the other pears. Also, the Hunter L and b values of the sliced pears treated with 5% oxidized starch solution remained nearly constant from the beginning of storage. This observation shows that 5% oxidized starch solution was effective in reducing surface browning of sliced pears. Moreover, sliced pears treated with oxidized starch solution with addition of 0.1% sucralose were given an overall liking score which was slightly higher than that given to the other pears because of the sweetness of sucralose. In conclusion, 5% oxidized starch solution with addition of 0.1% sucralose was effective in reducing browning of sliced pears and in improving the taste of sliced pears.

• 펄프종이기술
• /
• 제45권4호
• /
• pp.1-8
• /
• 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.

• 한국식품과학회지
• /
• 제30권1호
• /
• pp.42-48
• /
• 1998

찰옥수수 전분을 차아염소산 나트륨$(0{\sim}60{\;}mg/s{\;}starch)$과 반응시켜 제조한 찰옥수수 산화전분의 이화학적 특성 및 유화 안정성에 미치는 영향에 대하여 연구하였다. 찰옥수수 산화전분의 일반성분 중 조지방질 및 조단백질 함량은 차아염소산 나트륨 처리량의 증가에 따라 감소하여 조단백질 함량과 백색도와 부의 상관관계$(R^2=0.9847)$를 나타내었고 조회분 함량은 증가하여 염소 함량과정의 상관관계$(R^2=0.9693)$를 나타내었다. 산화전분의 카르복시기 함량은 활성염소 첨가 농도에 비례하여 증가하였다. 호화액의 점도는 차아염소산 나트륨 처리량에 따라 현저히 감소하였고, 용해도와 팽윤력은 산화도가 높을 수록 증가하었으며, 광투과도는 치환도가 증가할 수록 낮은 온도에서 높은 투과도를 나타내어 화화개시온도가 약 $15^{\circ}C$낮아졌고, 호화액의 투명도 또한 개선되었다. 물결합능력은 치환도가 증가할 수록 생성된 카르복시기로 인하여 감소하였다. 찰옥수수 전분의 입자는 다각형과 원형의 혼합물로 크기는 $3.7{\sim}20\;{\mu}m$였으며, 차아염소산 나트륨 처리량이 증가할 수록 전분 표면이 거칠어졌다. 찰옥수수 산화전분과 옥배유를 균질화하여 저장하는 동안 유화액은 산화전분의 치환도가 높을 수록 전분의 농도가 증가할 수록 유화 안정성이 증가하였다.

• 한국펄프종이공학회:학술대회논문집
• /
• 한국펄프종이공학회 2006년도 PAN PACIFIC CONFERENCE vol.2
• /
• pp.245-250
• /
• 2006

This study was focused on the use of cationic PAM (Polyacrylamide) as a surface sizing additive to improve the surface sizing properties of paper. Effects of the ionic property, viscosity and charge density of PAM on bending stiffness of surface sized papers were investigated. Use of cationic PAM as a surface sizing additive improved bending stiffness while addition of anionic PAM did not show any effect. Increase of starch holdout with the addition of cationic PAM was attributed as a prime reason of stiffness increase. Viscosity of PAM was one of the most important factors affecting surface sizing due to its influence on the interaction between cationic PAM and oxidized starch solution. Greater improvement of bending stiffness of paper was obtained when high charged PAM was used as an additive. The order of addition was found to have significant influence on the effect of additives since it influences the formation of network structure among starch, cationic PAM, and SA (styrene acrylic acid copolymer). Investigation on the penetration of starch solution was carried out with CLSM (Confocal Laser Scanning Microscopy), and it was shown that the addition of cationic PAM to oxidized starch solution made starch molecules stay on the paper surface rather than penetrating into the paper structure because of the electrostatic interaction between negatively charged fibers and positively charged cationic PAM.

• 펄프종이기술
• /
• 제44권5호
• /
• pp.54-62
• /
• 2012

The main role of surface sizing of linerboard is to improve surface and strength properties. Since surface sizing solution is applied on once dried web, substantial amount of drying energy is required. Saving of the drying energy associated with surface sizing can be made by increasing the solids content of the starch solution in size press. Therefore, it is highly desirable to develop low viscosity starches for surface sizing. A low viscosity oxidized starch was prepared and compared its effect of surface sizing with a conventional oxidised starch. Results showed increase in solids content of the starch solution decreased evaporation energy and drying time. Low viscosity starch penetrated deeper into paper and this improve various mechanical properties of linerboard.

• KSBB Journal
• /
• 제16권2호
• /
• pp.128-132
• /
• 2001

발효 배양액으로부터 균체를 제거한 후에 전분파의 흡착성 을 증가시켜주기 위하여 ammonium sulface 25% (w/v), 반응 2시간 정도면 95% 이상의 효소가 전분(힐반전분 1%, wfv)에 홉착됨올 일 수 있었다. 효소 흡착인 경우 일반전분(옥수수 전분)이 흡착율 95% 이상으로 가장 효과적이며 탈착의 경우 (탈착용액 : 증류수)에는 산화천분이 1 회 68%로 가장 효과적이었다. 또한 효소의 홉착 및 탈착에 사용되는 전분익 농도 는 효소 역가 205 U/mL 기준으로 1 % (v/v) 정도면 효소의 흡착 및 탈착에 적당하였다. 효소 흡착외 경우 $4^{circ}C$, 정도에서, 탈착의 경우 온도 $50^{circ}C$, 와 pH 8.0에서 효과적이었다 탈착 용액으로 Iris-buffer가 탈착율 98%로 가장 효과적이었다. 또한 발효배양액으토부터 균체외 제거단계의 유무에 관계없이 전분의 흡착율과 탈착율은 유사하였다.