• 한국식생활문화학회지
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• 제28권6호
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• pp.664-673
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• 2013

This study was conducted to investigate the physicochemical properties of mung bean starch and the quality characteristics of mung bean starch gels supplemented with gelatin and isolated soy protein (0, 2, 5%) during storage at $5^{\circ}C$ for 0, 24, 48, and 72 hours. The swelling power of mung bean starch supplemented with gelatin did not significantly change, whereas those supplemented with isolated soy protein (ISP) significantly increased. The solubility of mung bean starch supplemented with gelatin and ISP, however, significantly increased with increasing concentration. In addition, the soluble amylose and soluble carbohydrate of mung bean starch supplemented with gelatin and ISP significantly decreased with increasing concentration. In terms of pasting properties measured by the Rapid Visco Analyzer (RVA), the pasting temperature of mung bean starch supplemented with gelatin and ISP was not significantly different, whereas peak viscosity, minimum viscosity, final viscosity, breakdown, and consistency decreased. DSC thermograms showed that the onset temperature of mung bean starch supplemented with gelatin and ISP did not significantly change, whereas the enthalpy increased with the addition of 5% ISP. The lightness (L) and redness (a) of mung bean starch gels supplemented with gelatin, ISP, and without additives increased during cold storage, whereas the yellowness (b) decreased. The addition of gelatin and ISP suppressed changes in L, a and b of mung bean starch gel during cold storage. Synereses of mung bean starch gel supplemented with gelatin and ISP was lower than that without additives, with the addition of gelatin suppressing synereses more than ISP. The addition of gelatin and ISP also suppressed increases in hardness, chewiness, and gumminess of mung bean starch gels during cold storage. In the sensory evaluation, the addition of gelatin and ISP suppressed increases in hardness and brittleness of mung bean starch gels during cold storage. The addition of 2%, 5% gelatin and 2% ISP also suppressed a decrease in the overall acceptability of mung bean starch gels during 24-48 hr cold storage. Thus, the addition of 2-5% gelatin and 2% ISP to mung bean starch is appropriate for suppressing the quality deterioration of 24-48 hr cold-stored mung bean starch gels.

• Preventive Nutrition and Food Science
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• 제4권4호
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• pp.215-220
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• 1999

The Physical properties of corn starch were investigated by scanning electron microscopy, X-ray diffractometry and differential scanning calorimetry during the formation of enzyme-resistant starch(RS). Samples were studied in their native states and after annealing at 50, 55, 60 and 65℃ in excess water(starch : water=1:3) for 48hr. Starch granules became smaller and more rounded after annealing than in their native state. Annealing did not change the X-ray profile of native corn starch. After autoclaving-cooling cycles, native starch lost most of its crystallinity but annealed ones showed some of their crystallinity left as diffuse or poor B-type, which didn't relate to increasing Rs yields. During formation of RS, however, both native and annealed starches changed their X-ray profile from A-type to poor B-type of retrograded amylose. Annealing caused an increase in gelatinization temperature and enthalpy, but a narrowing of gelatinization temperature range. Only starch annealed at 65℃, however, showed a decrease in enthalpy even though its gelatinization temperature increased, which appeared to be due to the partial gelatinization in the amorphous region during annealing. Peak height index(PHI), the ratio of ΔH to Ti-To, increased by annealing. PHI values, therefore, showed the possibility as an indicator to predict RS yield which cannot be differentiated by differential scanning calorimetry and X-ray diffraction data.

• 한국식생활문화학회지
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• 제22권1호
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• pp.91-96
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• 2007

Developing carbohydrate fat replacer as materials for low-calorie and low-fat food made of Korean potato, it is expected that the new demand of fat replacer will be created. Potato starch was modified by chemical modification. Observing modified starch(treated in different method) by SEM, EZ(treated by enzyme) showed shape of deformed round oval, AC(treated by acetylation,), HPR(treated by hydropropylation) showed shape similar to that of NL(N-Lite), the commercial fat replacer. In the modified starch such as AC, peak in B and C type similar to those of general starch was found, but EZ showed non-crystalline shape. Compared to other modified starch, HPR, the chemically produced denatured starch showed very peculiar peak and structure in V-form. While the order of contents of amylopectin was in the order HPR > EZ > AC showed extremely high contents. Measuring the degree of gelatinization per the modified method, the degree of gelatinization of HPR as much higher than others. The water binding activity of modified starch was 240% in HPR. Measuring viscosity by producing general starch and modified starch as gel of 10% concentration, the CPS showed very high viscosity of 30.30 ${\times}$ 10$^3$ cp. Showing viscosity of 38.60, 31.60 10$^3$ ${\times}$ cp, the modified starch was in the order of HPR. While the calorie of starch of GPS was measured to be 3.0 Kcal/g, very low calorie those of chemically modified starch, HPR showed 2.5 Kcal/g respectively, suggesting that calorie is decreased by modified treatment. The appropriateness of processing food was experimented by substituting the existing oil and fat containing food with saturated gel of starch and modified starch in constant rate through utilization of modified starch. Therefore, research and development for materials and related products which maintain the existing quality and reduce fat contents will be constantly performed in the future.

• 한국식품과학회지
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• 제39권2호
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• pp.169-174
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• 2007

옥수수전분의 알칼리호화는 NaOH 첨가에 의하여 지수적으로 증가하였으며, 호화도가 급격히 증가하기 시작하는 구간을 알칼리호화 개시점으로 추정하였다. 10%(w/w) 옥수수 전분 현탁액의 $40^{\circ}C$에서 호화개시점은 24.1 meq NaOH/g starch인 반면에 $60^{\circ}C$에서는 9.8 meq NaOH/g starch이었다. 또한 옥수수전분 현탁액의 농도를 40%로 증가시킨 경우 $40^{\circ}C$에서 9.5 meq NaOH/g starch에서 호화가 개시되었다. 이와 같은 결과로부터 전분의 알칼리호화 개시농도가 전분 현탁액의 농도와 온도에 반비례하는 것을 알 수 있었다.

• 한국식품조리과학회지
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• 제31권3호
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• pp.248-254
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• 2015

We conducted this study to investigate the amount of RS and cooking characteristics of the commercial extrusion-cooked noodles. Ten kinds of noodles were selected and grouped according to the storage conditions; dry noodles (3), refrigerated noodles (2), freeze noodles (4), and dry noodle made from wheat flour as a control (not extrusion-cooked). The total starch of commercial noodles ranged from 62.50% to 84.13%, Refrigerated Naengmyeon and dry Dangmyun had high proportions of total starch (respectively 84.13% and 80.13%, respectively). The amounts of apparent amylose ranged from 25.01% to 42.93% and RS ranged from 0.61% to 5.99%. A high proportion of the total starch was rendered digestible by extrusion cooking, and a small amount of RS remained in the samples. Dry Dangmyun had the highest percentages of RS (5.99%), followed by refrigerated Naengmyeon C (2.41%) and dry Jjolmyeon (1.94%), and those of the other noodles were lower than that of the control (1.86%). Cooking properties and texture measurements were evaluated. Cooking loss and turbidity of cooking water were highest in dry Jjolmyeon and dry Naengmyeon. There was little cooking loss in dry Dangmyun and freeze rice noodles. In particular, dry Dangmyun and refrigerated Naengmyeon C containing high amounts of RS and amylose had relatively high measurements of hardness and tensile strength.

• 대한가정학회지
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• 제23권1호
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• pp.33-47
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• 1985

The rheological properties of acorn starch gel were investigated in region of small and large deformation. The properties were compared with those of potato and wheat starch gel. On the physical characteristics and the effect of tannin contents of acorn starch were examined. RESULTS : 1. X-ray diffractogram of acorn starch showed C-type and its granules swelled gradully with heating. 2. Hardness, brittleness and both small and large deformation of the acorn starch gel were remarkably large, also the concentration dependence of the acorn starch gel could be recognized in small deformation and hardness. 3. The Young's modulus of Hookean body in small deformation and the rupture stress in large deformation differed obviously from the parameters of rheological properties in various gels. 4. It was found that the selling power, viscosity and rhelogical properties were affected obviously by the tannin.

• Food Science and Biotechnology
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• 제14권6호
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• pp.871-874
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• 2005

The effect of rice starch at different concentrations (0, 4, 6, and 8%) on dynamic rheological properties of surimi sols was investigated by small-deformation oscillatory measurements at $10^{\circ}C$ and during heating from 10 to $95^{\circ}C$. Dynamic frequency sweeps at $10^{\circ}C$ showed that the magnitudes of storage modulus (G') decreased with increasing starch concentration while those of tan $\delta$ increased. G' values of surimi-rice starch sols during heating decreased with increasing starch concentration, indicating that the pattern of G' changes during heating was influenced by the concentration of the added rice starch. In general, the characteristic G' thermograms of all samples showed a similar sol-gel transition pattern.

• 한국환경과학회지
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• 제13권12호
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• pp.1131-1138
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• 2004

The starch-filled waterborne acrylate (SWAC) films were prepared. The structures and properties of SWAC films were investigated by infrared spectroscopy, thermogravimetric analysis, and strength test. The biode­gradability of SWAC film was also studied by determination of reduced sugar products after enzymatic hydrolysis. The surface morphology of the SWAC film was investigated by scanning electron microscopy (SEM). The results showed that the tensile strength and elongation of SWAC film decreased with the increase of starch content. The SWAC film showed significantly higher water absorbed content than waterbonre acrylate film. The biodegradability of SWAC film increased as the content of starch increased. The biodegradation of starch in SWAC film by ${\alpha}-amylase\;was\;about\;77{\%}$ of that of pure starch.

• 동아시아식생활학회지
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• 제10권5호
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• pp.431-438
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• 2000

The physical and processing properties of acorn jelly were investigated to see the effect of polysaccharides in seaweed extract and corn starch. The yield of acorn jelly added starch concentration was slightly increased when the concentration was added more. However, moisture content and color had no significant changes with concentration. In the case of acorn jelly added sea tangle, color of acorn jelly was darker, but color of the jelly with carrageenan was lighter. According to the concentration of seaweed extract, the hardness was increased as concentration was added. The texture of acorn Jelly added agar had the highest binding. In the case of acorn jelly added corn starch, there were no significant changes, but this binding was stronger than the acorn jelly added extract of marine algae. In the physical and sensory properties of acorn jelly with corn starch, the ideal mixture ratio between the acorn jelly and the corn starch was 6:4.

• 한국식품조리과학회지
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• 제10권4호
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• pp.386-393
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• 1994

This study aims to establish the most favorable recipe for Mokwapyun. The ingredients were changed in a variety aspects. The kind and amount of sugar and starch are following: white sugar, brown sugar, honey(4T, 5T); white sugar and honey, brown sugar and honey(2T+2T, 3T+1T, 3T+2T). There are potato starch and mungbean starch. In this, the amount of starch to water are 4t to 3t and 5t to 3t. The moisture content of Mokwa was 76.23%, and that of Mokwapyun made of mungbean starch 41~50%, and the Mokwapyun made of potato starch was 38~47%. The pH of Mokwa juice was 3.15~3.43. The brix of Mokwa juice was 5.3%, and that of Mokwapyun made of potato starch was 43.1~45.9%, and the Mokwapyun made of mungbean starch was 40.1~46.5%. Mokwapyun tasted the best when it was made of potato starch(starch to water=4t to 3t) mixed white sugar(3T) and honey(1) than that of made of one kind of sugar, and was higer evaluated the texture.