• Food Science and Biotechnology
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• 제16권6호
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• pp.902-909
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• 2007

Granular maize starch was treated with Thermus scotoductus 4-${\alpha}$-glucanotransferase (${\alpha}$-GTase), and its physicochemical properties were determined. The gelatinization and pasting temperatures of ${\alpha}$-GTase-modified starch were decreased by higher enzyme concentrations. ${\alpha}$-GTase treatment lowered the peak, setback, and [mal viscosity of the starch. At a higher level of enzyme treatment, the melting peak of the amylose-lipid complex was undetectable on the DSC thermogram. Also, ${\alpha}$-GTase-modified starch showed a slower retrogradation rate. The enzyme treatment changed the dynamic rheological properties of the starch, leading to decreases in its elastic (G') and viscous (G") moduli. ${\alpha}$-GTase-modified starch showed more liquid-like characteristics, whereas normal maize starch was more elastic and solid-like. Gel permeation chromatography of modified starch showed that amylose was degraded, and a low molecular-weight fraction with $M_w$ of $1.1{\times}10^5$ was produced. Branch chain-length (BCL) distribution of modified starch showed increases in BCL (DP>20), which could result from the glucans degraded from amylose molecules transferred to the branch chains of amylopectin by inter-/intra-molecular transglycosylation of ${\alpha}$-GTase. These new physicochemical functionalities of the modified starch produced by ${\alpha}$-GTase treatment are applicable to starch-based products in various industries.

• Preventive Nutrition and Food Science
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• 제20권4호
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• pp.276-283
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• 2015

Hydrocolloids have many applications in foods including their use in dysphagia diets. We aimed to evaluate whether hydrocolloids in foods affect the digestibility of starch and protein, and their effects on antioxidant capacity. The thickening hydrocolloids: locust bean gum and carboxymethyl cellulose, and the gel-forming agents: agar agar, konjacglucomannan, and Hot & Soft Plus were blended with corn starch and soy protein, skim milk, or grape juice and were examined for their in vitro-digestability by comparing the reducing sugar and trichloroacetic acid (TCA)-soluble peptide, for antioxidant capacity by total polyphenol contents and the 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity. The hydrocolloids resulted in a decrease in starch digestibility with the gel-forming agents. Hydrocolloids diminished TCA-soluble peptides in skim milk compared to soy protein with the exception of locust bean gum and decreased free radical scavenging capacities and total phenolic contents in grape juice. Our findings may provide evidence for the use of hydrocolloids for people at risk of nutritional deficiencies such as dysphagia patients.

• 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.

• 한국식품영양과학회지
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• 제27권5호
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• pp.881-889
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• 1998

For the application of the commercially modified starch in frozen and retort foods, apparent viscosity and water loss were measured at each stages of heating, sterilization and freezing-thawing stages. Apparent viscosity showed the exponential increase with concentration and the slopes of apparent viscosity against concentration in the Firm-Tex(hydroxypropyl distarch phosphate), Hi-Flo(acetylated distarch adipate) and Colflo 67(acetylated distarch adipate) from waxy maize starch were higher than those of Amyloacetate M20(starch acetate) and X-amylo 250(distarch phosphare) from potato starch. In the presence of 1 or 2% NaCl, X-amylo 250 among modified starches showed the increase in water loss and the decrease in apparent viscosity, whereas Colflo 67, Hi-Flo and Firm-Tex were little affected by NaCl. In the presence of 1 or 2% sucrose, water loss and apparent viscosity of the modified starches were not affected. In the range of pH 4~8, water loss and apparent viscosity of the modified starches had no change but the differences were detected to some extent between each of heating, sterilization and freezing-thawing stages. In the apparent viscosity and water loss of the modified starches after 3 week storage from heating and sterilization, Hi-Flo, Amyloacetate M20 and X-amylo 250 were not changed at the storage period, and the overall acceptability of retort food containing the modified starches such as Firm-Tex and Amyloacetate M20 were favored more than others. In the apparent viscosity and water loss of the modified starches which have been frozen and thawed three times repeatedly, Colflo 67, Hi-Flo and Firm-Tex were not changed in freezingthawing, and the overall acceptability of frozen food containing Firm-Tex was most favored.

• Asian Pacific Journal of Cancer Prevention
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• 제16권10호
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• pp.4185-4192
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• 2015

Background: A protective effect of resistant starch (RS) containing foods on carcinogenesis has been shown from several lines of experimental evidence for gastrointestinal cancers. Therefore, we aimed to investigate the association between RS contained foods and breast cancer (BC) risk in a hospital-based, age- and origin-matched, case-control study. Materials and Methods: A validated, semi-quantitative, food frequency questionnaire (FFQ) was completed by 306 women newly diagnosed with BC aged 25 to 65 years, and 309 healthy women as matched controls. Odds ratios (ORs) and 95% confidence intervals (95%CI) were estimated using conditional logistic regression models. Results: Reduced BC risk was associated with the highest tertile of whole-wheat bread and boiled potato consumption with adjusted ORs at 0.34 (95%CI: 0.19-0.59) and 0.61 (95%CI: 0.37-0.99), respectively. Among consumers of whole-wheat bread, the protective role of cereals remained relatively apparent at higher intakes level of fiber rich breads at adjusted models (OR=0.53, 95%CI: 0.28-1.01). Moreover, high intake of legumes was found out to be a significant protective dietary factor against risk of BC development with an OR of 0.01 (95%CI: 0.03-0.13). However, consumption of white bread and biscuits was positively related to BC risk. Conclusions: Our results show that certain RS containing foods, in particular whole wheat bread, legumes and boiled potato may reduce BC risk, whereas higher intake of white bread and biscuits may be related to increased BC risk.

• 펄프종이기술
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• 제35권1호
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• pp.19-26
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• 2003

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 mixed coating agents. At that time, two kinds of synthetic coating agents(AKD, PYA) and three kinds of natural coating agent(CMC, corn starch, oxidized starch) were used for making the mixed coating agents respectively. Physical properties of coated paperboards were tested. Conclusions obtained from this study were as follows. Based on concentrations, the proper mixture ratios were 10:90(AKD:CMC), 10:90(AKD:corn starch), 10:90(AKD:oxidized starch), 40:60(PVA:CMC), 20:80(PVA:corn starch) and 20:80(PYA:oxidized starch). The mixed coating agent of PYA:corn starch(20:80) was the most efficient coating agent. Consequently, water and oil resistance were improved even with much addition of natural coating agents. We consider that they can be suitable for the packaging used in the storage of higher moisture vegetables and other food, and also can be suitable for oily fried food.

• 한국식생활문화학회지
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• 제18권6호
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• pp.592-600
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• 2003

Male rats were fed a purified diet containing one of 3 experimental diets, gelatinized rice starch that was not modified physically (RC), gelatinized physically modified rice starch using ultrasonic homogenizer(RU), gelatinized physically modified rice starch using hydroshear homogenizer(RH) during 28 days. RC was used as the rice starch control. Feeding a physically modified rice starch (RU) caused an increase in liver weight and RH increased RNA and protein contents in kidney significantly although there were no differences in food intakes compared to feeding a RC diet. The wet weight of liver, kidney and heart were higher in RU. The wet weights of fecal output of the rats fed RH was greater than in rice control group. The gut transit time was longer in the rats fed RH than in the rice control group significantly. Serum GOT, GPT, total bilirubin concentration were tended to be lower and blood urea nitrogen was significantly lower in RH group. The maturation index of kidney was higher in RU than in RC. These results suggest that physically modified rice starch improved growth performance and physiological functions in organs of growing rats.

• 한국식품과학회지
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• 제20권3호
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• pp.310-316
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• 1988

식품과 유사하도록 수분, 전분, 단백질을 조합하여 모형식품을 만들고 가열온도와 가열시간을 변하시켜 가며 만든 gel의 texture를 universal testing machine으로 측정, 비교 분석하였다. 모형식품의 hardness, springiness, cohesiveness, gumminess 및 chewiness는 모두 고형분 함량과 높은 상관관계를 보였으며 $80^{\circ}C$, 20분 가열한 모형식품의 수분함량과 hardness에 대한 희 귀 식 은 $H(P_0S_4)=18.6405-3.8201M+0.1959M^2,\;H(P_1S_1)=244.7933-5.692M+0.0332M^2,\;H(P_4S_0)=693.0292-16.6884M+0.1005M^2$이였으며 이때의 상관계수는 각각 $0.996^{**},\;0.998^{**}$및 $0.998^{**}$이였다. 조직특성치와 가열온도 및 시간관의 상관관계는 모형 식품에 따라 달랐으며 단백질 식품에서는 유의성이 인정되지 않았고 특성치간의 상관관계는 비례적이나 전분질 식품의 hardness와 cohesiveness는 반비례적이였다. 저고형분 함량에서는 일정수준의 함량이 넘어서면서부터 증가하기 시작하여 순단백질 젤이 전분 제보다 높은 값을 나타냈다. $80^{\circ}C$, 20분간 가열한 모형식품의 harness와 단백질 함량과의 희귀식은 Hardness(고형분 20%)=5.6856-13.5670P+$9.7758P^2$이며 이때의 상관계수는 $0.95^{**}$였다.

• 한국식생활문화학회지
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• 제3권1호
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• pp.79-87
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• 1988

The purpose of this study was to investigate preferences of foreign athletes staying in the Athletic Village for '86 Asian Olympic Games for Korean traditional foods as served in the restaurant. A survey was conducted to 762 foreign athletes that selected Korean traditional foods in Athletic Village restaurants, from September 16 to 24, 1986. Most people preferred Korean traditional foods for its taste. Yachae Bokkum (Sauted Vegetable), Jonbok Juk (Rice Porridge of Abalone), Kimchi, Usol Chim (Tongue Stew), Dak Juk (Rice Porridge of Chicken) were preferred by most foreign athletes. Chongpo Muk (Mung Bean Starch Jelly), Toran Guk (Taro Soup) were not preferred. They proposed improvement of salty, hot and strong spicy taste in Korean traditional foods.

• 한국식품과학회지
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• 제24권1호
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• pp.54-58
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• 1992

국내 시판용 옥수수 전분을 시료로 하여 그 호화액의 전분농도와 측정온도에 따른 리올로지 특성을 조사하였다. $4{\sim}9%$ 옥수수 전분 호화액의 리올로지 거동은 Herschel-Bulkley 식에 적합하였고, 항복응력을 갖는 의가소성 유체의 특성을 나타내었다. 전분농도의 증가로 의가소성은 증가하였으나 의가소성의 온도의존성은 보이지 않았고, 겉보기 점도와 항복응력은 모두 지수함수적인 농도 및 온도의존성을 나타내었다. 이들 농도 및 온도에 따른 유동특성을 해석한 결과, 옥수수 면분 호화액에서 졸-겔 전이와 같은 구조적 변화를 일으키는 농도 및 항복응력을 나타내기 시작하는 농도는 각각 $6.22{\sim}6.52%$ 및 $2.6{\sim}6.52%$이었다.