• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.41 no.5
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• pp.1-7
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• 2009

Oxidized acetate starch was synthesized from corn oxidized starch and vinyl acetate. The sizing concentration and degree of substitution of modified starch on surface strength, smoothness and water resistance of the paper have been studied. The results showed that the surface strength, smoothness and other properties of paper sized by oxidized acetate starch is better than that of oxidized starch. When the degree of substitution of modified starch is from 0.04 to 0.14, the properties of paper sized by oxidized acetate starch have been improved more effectively.

• The Korean Journal of Food And Nutrition
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• v.9 no.4
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• pp.424-429
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• 1996

In an attempt to evaluate the effect of six starch sources-potato starch acetate, corn starch acetate, waxy corn starch, corn starch, potato starch, and wheat starch on properties of frozen noodle, amylograph characteristics of starch-wheat flour composites, cooking quality, maximum cutting force and sensory properties of cooked frozen noodles were examined. Compared with 100% wheat flour as control, potato starch acetate and potato starch-wheat flour composites had slightly lower initial pasting temperature and wheat flour composites with acetylated starches, waxy corn starch and potato starch had slightly higher maximum peak viscosity. At cooking quality examination of noodles made from wheat flour-starch composites, volume and weight of cooked noodles were increased and cook loss was decreased with the addition of acetylated starches and waxy corn starch. Maximum cutting forces of cooked frozen noodles containing more than 15% of potato starch acetate and only 15% of corn starch acetate were higher than that of control. Other starches except potato starch improved sensory properties of cooked frozen noodles and the greatest positive effect was acetated potato starch.

• Korean Journal of Food Science and Technology
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• v.22 no.6
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• pp.659-667
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• 1990

Starch acetates were prepared by conventional method, preheat treatment, and extrusion process through acetylation of corn starch with acetic anhydride and their physicochemical properties were investigated. The optimal conditions of the acetylation of starch by conventional method(CSA) was found that starch concentration was 30%, reaction temperature $35^{\circ}C$ and pH 8.5. With increasing the molar ratio of acetic anhydride to anhydrous glucose unit from 0.03 to 0.20, DS(Degree of substitution) value of corn starch acetate prepared at the optimum condition was increased from 0.019 to 0.080, while the acetylation efficiency was decreased from 31.6% to 20.5%. In the case of the preheated (gelatinized), then acetylated starch(PSA), DS value was increased from 0.027 to 0.04 at the fixed molar ratio of the acetic anhydride with increasing preheating temperature from $60^{\circ}C\;to\;90^{\circ}C$. The DS was low as 0.02 in the case of starch acetate prepared by extrusion process(WESA). The CSA and PSA showed lowering gelatinization temperature and enthalpy than raw corn starch with increasing DS. All of starch acetates showed the increased degree of transparency, the decreased lightness and the increased yellowness as compared to the raw corn starch. WESA showed lower apparent viscosity and more close to the characteristic of the Newtonian fluid than CSA and PSA. Intrinsic viscosity was reduced in CSA and WESA, although PSA has a slightly higher one than raw corn starch. The rate of retrogradation of the gels was retarded in all starch acetates.

• Journal of Environmental Science International
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• v.13 no.9
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• pp.827-833
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• 2004

The biodegradability of vinyl acetate acrylate resin and com starch blend was studied by determination of the reduced sugars produced after enzymatic hydrolysis. The starch hydrolysis reaction by $\alpha-amylase$ was achieved within 5 minutes. Optimal ranges of temperature and pH for the starch hydrolysis by $\alpha-amylase$ were around $80^{\circ}C$ and 6.5-7.2, respectively. The biodegradability of the starch-filled acrylate films increased as the content of starch increased. The biodegradation of starch in the starch-filled acrylate film by $\alpha-amylase$ was about 48.6% of that of pure starch. This value of biodegradable starch-filled acrylate film gave a good result with enzymatic shortcut test. The surface morphologies of the starch-filled acrylate film after enzymatic hydrolysis were investigated by scanning electron microscopy (SEM).

• Journal of Microbiology and Biotechnology
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• v.2 no.4
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• pp.288-292
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• 1992

Kinetics of anaerobic ethanol fermentation by Clostridium thermohydrosulfuricum were investigated for the one-step production of ethanol from starch. A mutant strain with a high ethanol yield was induced from C. thermohydrosulfuricum. The mutant, designated as ME4, produced anaerobically 6.1 g/l of ethanol, 3.1 g/l of lactate and 0.1 g/l of acetate from 20 g/l of starch at $68^{\circ}C.

• Applied Biological Chemistry
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• v.40 no.1
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• pp.48-52
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• 1997

Modified starches were used as additives to make tomato ketchup, and their effects on the rheological properties, serum separation and sensory characteristics of the tomato ketchup were examined. The magnitudes of the yield stress and the consistency index of the tomato ketchup with the additives, regarded as a Herschel-Bulkley fluid, were found to be in the order of ADA(acetylated distarch adipate)>SA(starch acetate) >HDP(hydroxypropyl distarch phosphate)>RCS(raw corn starch)>NS(no starch). The flow behavior indices of SA added ketchup and HDP added one were nearly constant regardless of the additive concentrations, whereas those of ADA and RCS increased with the additive concentration. In the serum separation test centrifugation, the ADA added ketchup showed the highest stability against separation, being fol-lowed by SA>HDP>RCS>NS. In the sensory evaluation, the magnitudes of the acceptance of the ketchup with the additives were as ADA(2%)>SA(2%)>RCS(2%)>NS>HDP(2%).

• The Korean Journal of Zoology
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• v.16 no.1
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• pp.67-77
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• 1973

The alcohol dehydrogenase (ADH) isozyme of the four strains of Drosophila melanogaster in Korea was studied by the starch gel electrophoresis and the results are given below: 1. The numbers of bands, staining intensity and mobility are considerably variable in the three strains, Chunchun, Jinju and Sinchon-Seoul, but relatively uniform in the Taijun strain. 2. It is suggested that the Taijun strain may be homogeneous and the other three strains, on the contrary, heterogeneous for the ADH constitution. 3. The electrophoretic patterns are observed to be different between males and females in all strains used which is hard to intereret. 4. The starch gel electrophoresis is to have a resolving power superior to cellulose acetate electrophoresis.

• Proceedings of the Korean Fiber Society Conference
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• 1995.10a
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• pp.99-100
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• 1995

• 한국생물공학회:학술대회논문집
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• 2005.10a
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• pp.697-698
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• 2005

• Applied Chemistry for Engineering
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• v.10 no.3
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• pp.486-490
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• 1999

In this study, to improve the required properties of tile cement mortar such as excellent water retention capacity (WRC), workability, open time, sag resistance, and tile adhesive strength, tile cement mortars containing the several additives with different ratio were compared and analyzed. By adding small amount of synthesized starch to hydroxypropyl methylcellulose (HPMC) which is used for improving WRC, the decrease of moisture evacuation from mortar surface was observed and the workability of mortar was improved with long open time. Polyacrylamide (PAAm) and ethylencvinyl acetate (EVAc) were also added in order to increase the adhesion of tile. As a results, the saggings of mortar itself and tile were decreased and the adhesive strength of mortar between base and tile was enhanced. By adding melment, the workability was improved by increasing the fluidity of mortar. It is postulated that the properties of tile cement mortar was improved by adding 0.80~1.20% of HPMC, 0.10~0.15% of starch, 0.001~0.015% of PAAm, 0.05~0.10% of EVAc and 0.003~0.005% of melment to the cement mortar.