• Korean Journal of Food Science and Technology
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• v.40 no.3
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• pp.290-296
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• 2008

This study examined the physicochemical properties of chemically and enzymatically cross-modified waxy rice starches. The waxy rice starch was cross-linked using phosphorous oxychloride, and then partially hydrolyzed with four commercial ${\alpha}$-amylases (Fungamyl, Termamyl, Liquozyme, Kleistase). Swelling power and the moisture sorption isotherm did not change with cross-modification. Two cross-modified waxy rice starches (hydrolyzed with Termamyl and Liquozyme) showed higher solubilities than native starch and the two other cross-modified starches (hydrolyzed with Fungamyl and Kleistase). In terms of RVA characteristics, the two cross-modified waxy rice starches hydrolyzed with Termamyl and Liquozyme, respectively, had lower peak viscosity, holding strength, and final viscosity than the native starch. However, the two starches hydrolyzed with Fungamyl and Kleistase, respectively, revealed higher peak viscosity, holding strength, and final viscosity than the native starch. No differences were displayed in the X-ray diffraction patterns and DSC thermal characteristics of the cross-modified waxy rice starch as compared to both the native and cross-linked starches, indicating that cross-linking and enzymatic hydrolysis occurred in the amorphous region and did not alter the crystalline region.

• 한국유가공학회:학술대회논문집
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• 2002.04a
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• pp.59-60
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• 2002

Edible films such as wax coatings, sugar and chocolate covers, and sausage casings, have been used in food applications for years$^{(1)}$ However, interest in edible films and biodegradable polymers has been renewed due to concerns about the environment, a need to reduce the quantity of disposable packaging, and demand by the consumer for higher quality food products. Edible films can function as secondary packaging materials to enhance food quality and reduce the amount of traditional packaging needed. For example, edible films can serve to enhance food quality by acting as moisture and gas barriers, thus, providing protection to a food product after the primary packaging is opened. Edible films are not meant to replace synthetic packaging materials; instead, they provide the potential as food packagings where traditional synthetic or biodegradable plastics cannot function. For instance, edible films can be used as convenient soluble pouches containing single-servings for products such as instant noodles and soup/seasoning combination. In the food industry, they can be used as ingredient delivery systems for delivering pre-measured ingredients during processing. Edible films also can provide the food processors with a variety of new opportunities for product development and processing. Depends on materials of edible films, they also can be sources of nutritional supplements. Especially, whey proteins have excellent amino acid balance while some edible films resources lack adequate amount of certain amino acids, for example, soy protein is low in methionine and wheat flour is low in lysine$^{(2)}$. Whey proteins have a surplus of the essential amino acid lysine, threonine, methionine and isoleucine. Thus, the idea of using whey protein-based films to individually pack cereal products, which often deficient in these amino acids, become very attractive$^{(3)}$. Whey is a by-product of cheese manufacturing and much of annual production is not utilized$^{(4)}$. Development of edible films from whey protein is one of the ways to recover whey from dairy industry waste. Whey proteins as raw materials of film production can be obtained at inexpensive cost. I hypothesize that it is possible to make whey protein-based edible films with improved moisture barrier properties without significantly altering other properties by producing whey protein/lipid emulsion films and these films will be suitable far food applications. The fellowing are the specific otjectives of this research: 1. Develop whey protein/lipid emulsion edible films and determine their microstructures, barrier (moisture and oxygen) and mechanical (tensile strength and elongation) properties. 2. Study the nature of interactions involved in the formation and stability of the films. 3. Investigate thermal properties, heat sealability, and sealing properties of the films. 4. Demonstrate suitability of their application in foods as packaging materials. Methodologies were developed to produce edible films from whey protein isolate (WPI) and concentrate (WPC), and film-forming procedure was optimized. Lipids, butter fat (BF) and candelilla wax (CW), were added into film-forming solutions to produce whey protein/lipid emulsion edible films. Significant reduction in water vapor and oxygen permeabilities of the films could be achieved upon addition of BF and CW. Mechanical properties were also influenced by the lipid type. Microstructures of the films accounted for the differences in their barrier and mechanical properties. Studies with bond-dissociating agents indicated that disulfide and hydrogen bonds, cooperatively, were the primary forces involved in the formation and stability of whey protein/lipid emulsion films. Contribution of hydrophobic interactions was secondary. Thermal properties of the films were studied using differential scanning calorimetry, and the results were used to optimize heat-sealing conditions for the films. Electron spectroscopy for chemical analysis (ESCA) was used to study the nature of the interfacial interaction of sealed films. All films were heat sealable and showed good seal strengths while the plasticizer type influenced optimum heat-sealing temperatures of the films, 130$^{\circ}$C for sorbitol-plasticized WPI films and 110$^{\circ}$C for glycerol-plasticized WPI films. ESCA spectra showed that the main interactions responsible for the heat-sealed joint of whey protein-based edible films were hydrogen bonds and covalent bonds involving C-0-H and N-C components. Finally, solubility in water, moisture contents, moisture sorption isotherms and sensory attributes (using a trained sensory panel) of the films were determined. Solubility was influenced primarily by the plasticizer in the films, and the higher the plasticizer content, the greater was the solubility of the films in water. Moisture contents of the films showed a strong relationship with moisture sorption isotherm properties of the films. Lower moisture content of the films resulted in lower equilibrium moisture contents at all aw levels. Sensory evaluation of the films revealed that no distinctive odor existed in WPI films. All films tested showed slight sweetness and adhesiveness. Films with lipids were scored as being opaque while films without lipids were scored to be clear. Whey protein/lipid emulsion edible films may be suitable for packaging of powder mix and should be suitable for packaging of non-hygroscopic foods$^{(5,6,7,8,)}$.

• Korean Journal of Food Science and Technology
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• v.39 no.5
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• pp.534-540
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• 2007

In this study, waxy rice starch was chemically modified using phosphorous oxychloride ($POCl_3$, 0.002-0.008%). Then the physicochemical properties of resulting cross-linked waxy rice starches were investigated in order to reduce the steeping time of Yukwa (a Korean oil-puffed rice snack) processing. The swelling powers of the cross-linked waxy rice starch samples were higher than the native waxy rice starch at temperatures above $60^{\circ}C$, and their increases were proportional to the $POCl_3$, concentration. The solubility of the cross-linked waxy rice starch was lower (1.6-3.4%) than the native waxy rice starch (2.7-6.1%). However, the moisture sorption isotherm of the cross-linked waxy rice starch was not significantly different from the native waxy rice starch. The rapid visco analyze. (RVA) pasting temperatures $(65.4-67^{\circ}C)$ of the cross-linked waxy rice starch were lower than those of the native starch $(67^{\circ}C)$. The RVA peak viscosities (287-337 RVU) of the cross-linked waxy rice starch were higher than that of native starch (179 rapid visco units (RVU)), and increased with increasing $POCl_3$ concentration. For the differential scornning calorimeter thermal characteristics, although Tc shifted toward higher temperatures with cross-linking, the To, Tp, and amylopectiin melting enthalpy of the cross-linked waxy rice starch showed no differences compared to the native waxy rice starch. The X-ray diffraction patterns of both the native and cross-linked waxy rice starches showed typical A-type crystal patterns, suggesting that cross-linking mainly occurs in the amorphous regions of starch granules. Therefore, the cross-linking reaction did not change the crystalline region, but altered the amorphous region of the waxy rice starch molecules, resulting in changes of solubility and RVA pasting properties in the cross-linked waxy rice starch. In summary, since cross-linked waxy rice starch has a high puffing efficiency and no browning reaction, it may be applicable for Yukwa processing without a long steeping process.

• Economic and Environmental Geology
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• v.51 no.2
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• pp.87-97
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• 2018

The cesium (Cs) removal from the contaminated water system has been considered to be difficult because the cesium likes to exist as soluble phases such as ion and complexes than the solid in water system. Many researches have focused on developing the breakthrough adsorbent to increase the cesium removal efficiency in water. In this study, the laboratory scale experiments were performed to investigate the feasibility of the adsorption process using the bamboo charcoal for the Cs contaminated water system. The Cs removal efficiency of the bamboo charcoal were measured and the optimal adsorption conditions were determined by the adsorption batch experiments. Total 5 types of commercialized bamboo charcoals in Korea were used to identify their surface properties from SEM-EDS and XRD analyses and 3 types of bamboo charcoals having large specific surface areas were used for the adsorption batch experiment. The batch experiments to calculate the Cs removal efficiency were performed at conditions of various Cs concentration (0.01 - 10 mg/L), pH (3 - 11), temperature ($5-30^{\circ}C$), and adsorption time (10 - 120 min.). Experimental results were fitted to the Langmuir adsorption isotherm curve and their adsorption constants were determined to understand the adsorption properties of bamboo charcoal for Cs contaminated water system. From results of SEM-EDS analyses, the surfaces of bamboo charcoal particles were composed of typical fiber structures having various pores and dense lamella structures in supporting major adsorption spaces for Cs. From results of adsorption batch experiments, the Cs-133 removal efficiency of C type bamboo charcoal was the highest among those of 3 bamboo charcoal types and it was higher than 75 % (maximum of 82 %) even when the initial Cs concentration in water was lower than 1.0 mg/L, suggesting that the adsorption process using the bamboo charcoal has a great potential to remove Cs from the genuine Cs contaminated water, of which Cs concentration is low (< 1.0 mg/L) in general. The high Cs removal efficiency of bamboo charcoal was maintained in a relatively wide range of temperatures and pHs, supporting that the usage of the bamboo charcoal is feasible for various types of water. Experimental results were similar to the Langmuir adsorption model and the maximum amount of Cs adsorption (qm:mg/g) was 63.4 mg/g, which was higher than those of commercialized adsorbents used in previous studies. The surface coverage (${\theta}$) of bamboo charcoal was also maintained in low when the Cs concentration in water was < 1.0 mg/L, investigating that the Cs contaminated water can be remediated up with a small amount of bamboo charcoal.

• Applied Biological Chemistry
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• v.47 no.3
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• pp.344-350
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• 2004

This study was conducted to develop and assess the applicability of mixed-bed ion exchange resin capsules for water quality monitoring in small agricultural watershed. Recoveries of resin capsules for inorganic N and P ranged from 96 to 102%. The net activation energies and pseudo-thermodynamic parameters, such as ${\Delta}G^{o\ddag},\;{\Delta}H^{o\ddag},\;and\;{\Delta}S^{o\ddag}$ for ion adsorption by resin capsules, exhibited relatively low values, indicating the process might be governed by chemical reactions such as diffusion. However, those values increased with temperature coinciding with the theory. The reaction reached pseudo-equilibrium within 24 hours for $NH_4-N\;and\;NO_3-N$, and only 8 hours for $PO_4-P$, respectively. The selectivity of resin capsules were in the order of $NO_3\;^-\;>\;NH_4\;^+\;>\;PO_4\;^{3-}$, coinciding with that of encapsulated Amberlite IRN-150 resin. At the initial state of equilibrium, the resin adsorption quantity was linearly proportional to the mass of ions in the streams, but the rate of movement leveled off, following Langmuir-type sorption isotherm. The overall results demonstrated that the resin capsule system was suitable for water quality monitoring in small agricultural watershed, judging from the reaction mechanism(s) of the resin capsule and the significance of model in field calibration.

• Korean Journal of Food Science and Technology
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• v.4 no.4
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• pp.271-275
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• 1972

Effects of solvent extraction by immersion on the quality and storage stability of Korean rice were studied. Proportions of lipid extracted from whole grain of rice by immersing into two volumes(v/wt) of hexane and ethanol for 72 hours at room temperature were 0.41% and 0.38% respectively. Small changes of water content and hardness of rice were observed by solvent treatment. Cooking characteristics; that is, water-uptake ratio. extended volume, total solid, and starch-iodine blue test of rice was markedly changed by ethanol treatment, while little changes were observed by hexane treatment. No considerable differences in moisture sorption isotherm of rice were observed by both solvent treatments. Changes in TBA number and stale flavor appearance of rice treated with or without solvent immersion during storage at $60^{\circ}C$ showed that rice treated with hexane had best storage stability compared to ethanol treatment, while ethanol treatment of rice had better storage stability than no treatment. Similar results were noted in changes of the flavor score of cooked rice samples which were freeze dried.