• Food Science and Biotechnology
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• v.16 no.5
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• pp.817-821
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• 2007

The effect of acetylated rice (AR) starch at different concentrations (0, 4, 6, and 8%) on rheological properties of surimi sols and gels was studied. Dynamic frequency sweeps of surimi-AR starch sols at $10^{\circ}C$ showed that the magnitudes of storage moduli (G') decreased with an increase in starch concentration while those of tan ${\delta}$ increased, indicating that the effect of AR starch on the viscoelastic properties of surimi sols depended on starch concentration. In general, the G' thermograms of surimi sols showed the similar sol-gel transition pattern and they were also influenced by the addition of AR starch. The presence of AR starch in the surimi gel system reduced the gel strength and expressible moisture content (EMC). Surimi-AR starch gels showed better freeze-thaw stability compared to the control (0% starch concentration). The effect of AR starch on the rheological properties of surimi sols and gels appeared to be related to the swelling ability of starch granules in the presence of limited water available for starch.

• 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.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.942-949
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• 2005

To improve the textural properties and stabilize the structure and gel matrix of non-waxy rice starch gels, non-waxy rice starch/gum mixture gels were prepared from various food gums, gum arabic, guar, algin, deacyl gellan, xanthan and gellan gums. The morphological and textural properties and freeze-thaw stability of their gels were compared. Rice starch/gum mixture gels with various gums formed a more homogeneous gel matrix with smaller particle size than rice starch gel without Em, but the trends differed depending on the gum types. The textural properties of rice starch/gum mixture gels were changed with the gum types. The shape of the rice starch/gum mixture gel matrix was desirable when mixed with gellan and algin. The textural properties of gels hardened in the rice starch/algin mixture gel and softened in the rice starch/algin mixture gel. The rice starch gels showed V-type crystallinity by x-ray diffractometer, but the peak at $2\theta$ = $20^{o}$ was decreased with increasing gum addition. The freeze-thaw stability increased with increasing gum addition. Gellan and algin were especially effective.

• Korean journal of food and cookery science
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• v.8 no.1
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• pp.21-25
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• 1992

This study was undertaken for the purpose of investigating the texture of mungbean starch gel. By the sensory evaluation result of 8% mungbean starch gel, ‘shine’ tended to increase as the addition level of oil increased, but clarity tended to be decreased. In elasticity, hardness, cohesiveness and overall quality, 2% oil gel was more preferable then those of other levels. The result of 10% mungbean starch gel was similar to that of 8% mungbean starch gel. In 8% and 10% mungbean starch gel, ‘shine’ characteristic in sensory evaluation showed the positive correlation with L, a, and b values in mechanical test. However clarity in sensory evaluation showed the negative correlation with L, a, and b values in mechanical test.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.2
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• pp.173-178
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• 1991

The rheological properties of acorn crude starch gel and refined starch gel were investigated by puncture test, back-extrusion test and retrogradation test. Puncture test was a useful method to compare the different gel type and concentration, and to calculate the compression and shear coefficient. Maximum extrustion force and adhesiveness were also examined by performing back-extrustion test. The retrogradation rate was analysed by Avrami equation in retrogradation test.

• Journal of the Korean Home Economics Association
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• v.27 no.1
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• pp.39-46
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• 1989

Mung bean starch gel (Mook) and gel made from starch of cowpea are similar properties in texture. In order to elucidate the similarity between these two starch gels, some physicochemical properties of cowpea starch were compared with those of mung bean starch. Water bildings capacity of cowpea starch (183.6%) was a little low than that of mung bean starch (184.2%). The solobility, swelling power and optical transmitance of the cowpea starch showed a smiliar pattern to mung bean starch, but cowpea starch had a little lower solubility than mung bean starch. Amylogram of mung bean strach (4, 5, 6, 7%) shoved no peak viscosity but cowpea starch (4, 5, 6%) showed peak viscosity and both starches showed high viscosities when cooling. Cowpea and mung bean starches had the blue value of 0.41 and 0.47, the alkali number of 8.4 and 8.0, the amylose content of 30.5 and 32.1%, the molecular weight of amylose of 30,000 adn 29,258 and glucose unit per segment of amylopectin of 27.6 and 26.8 respectively. The shape of cowpea and mung bean strach granules were round and elliptical, and the mean vlalue of major axis, minor axis and the ratio of these were 20.7 and 21.8 ${\mu}{\textrm}{m}$, 14.6 and 14.4 ${\mu}{\textrm}{m}$ and 1.42 and 1.51, respectively. The extent of retrogradation determined by the glucoamylase digestion method and syneresis showed that cowpea starch gel was larger than that syneresis showed than cowpea starch gel was larger than that of mung bean starch gel. The redults of X-ray diffraction studies showed A pattern for two starches, Diffraction peak of gels disappeared with gelatinization of starches but that of two starch gels storaged for 2 days at 5$^{\circ}C$ showed a similar patterm.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.871-881
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• 2012

To compare the physicochemical and gel properties of mung bean starches prepared by different purification methods, starches from Korean Eohul variety and Chinese mung bean (MB) with or without hull using alkaline solution or water as solvent were purified. The optimum conditions for making muk were investigated. Apparent amylose and total dietary fiber contents, water binding capacity, solubility and pasting properties by RVA were analyzed. The characteristics of starch gels (10% dry basis) were measured for 0 and 4 day stored at $4^{\circ}C$. The protein and ash contents were significantly different (p<0.05) and lowered in starch from dehulled MB using alkaline solution. The starches from dehulled MB using alkaline solution showed the lowest color differences. Apparent amylose contents of Eohul and Chinese starches showed 37.06-39.03% and 31.57-32.74%, respectively. Chinese starch was higher in water binding capacity but lower in solubility at $85^{\circ}C$ than others. Peak, trough, cold, and breakdown viscosities of Eohul starch were higher than those of Chinese one. Mung bean starch gel made immediately exhibited clear and glossy appearance but became whiter like milk. The crystallinities of starch and starch gel showed A and B types, respectively. The hardness, gumminess, and resilience of starch gel made immediately and hardness, cohesiveness, gumminess, and resilience of 4 day stored gels were different significantly (p<0.05). Especially, Eohul starch gels purified from hulled MB showed higher resilience (bending property) and hardness. Therefore, it was suggested that high quality muk would be made using MB starch purified from hulled Korean mung bean using water as solvent.decreased in contain more than 20% of SGP added groups. The optimal concentration of SGP was found in the range of less than 10%.

• Korean Journal of Food Science and Technology
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• v.24 no.1
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• pp.70-73
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• 1992

Gelatinization behaviour and gel properties of corn starch modified either by hydroxypropylation only or by cross-linking and hydroxypropylation were investigated. Gelatinization temperature of corn starch decreased greatly by hydroxypropylation, but increased slightly by cross-linking with epichlorohydrin. The treatment of both hydroxypropylation and cross-linking lowered the gelatinization temperature, although it was not significantly different from that of hydroxypropylated corn starch. The swelling power of the corn starch was reduced and gel strength was increased by both modifications. The results suggested that the gelatinization behaviour and gel properties of corn starch could be improved by both cross-linking and hydroxypropylation.

• Journal of the Korean Society of Food Culture
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• v.29 no.1
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• pp.84-90
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• 2014

This study investigated the effects of ginkgo nut powder on the antioxidant activity and quality characteristics of mung bean starch gel. Mung bean starch gels were prepared with different amounts of ginkgo nut powder (0, 1, 3, 5, and 7%). The antioxidant activity of ginkgo nut powder and mung bean starch gel was estimated through measuring DPPH free radical scavenging activity and total phenolic acid content. For analyzing quality characteristics several factors were considered: syneresis, pH, color, texture profile analysis, and sensory evaluations. In the results, syneresis in the treated group was higher than the control group. The pH, b values, total phenolic acid content, and DPPH free radical scavenging activity of mung bean starch gels also significantly increased with increasing ginkgo nut powder. In contrast, the L values and a values of mung bean starch gels significantly decreased with increasing ginkgo nut powder. In the texture profile analysis, the mung bean starch gels with 5% and 7% ginkgo nut powder showed significantly lower degrees of hardness, chewiness, and gumminess. On the other hand, cohesiveness was highest in the mung bean starch gels with 5% and 7% ginkgo nut powder. The consumer acceptability score for the mung bean starch gel prepared with 5% and 7% ginkgo nut powder ranked significantly higher than the other groups in flavor and taste. Overall, these results suggest that ginkgo nut powder is a good ingredient for increasing the consumer acceptability and functionality of mung bean starch gel.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.2
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• pp.244-250
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• 1994

Starch phosphates were prepared by dry heating method using sodium triphosphate as a substitution reagent and their physicochemical properties were investigated with the chucheongbyeo and samkangbyeo. The solubility and swelling power of rice starches were increased by phosphorylation reaction. The solubility of the chucheongbyeo was greater than that of samkangbyeo , but the swelling power was appeared in vice versa. The transparency of raw starch was increased at the 6$0^{\circ}C$, but phosphorylated rice starch was begun to increase from 5$0^{\circ}C$. Light transmittance was higher inthe phosphorylate drice starch. The lightness of phosphyorylated rice starch decreased more than that of raw starch. Whereas the yellowness of phosphorylated rice starch increased. The temperature of initial gelatinization of the phosphorylated chucheong and samkang rice starch was shown to 5$0^{\circ}C$ and 53$^{\circ}C$, respectively. lowering 14-15$^{\circ}C$ in temperatureby the phosphorylation . The viscosity as well as by the phosphorylation reaction was raised 7.4-8.4 times, respectively. The hardness, adhesiveness, cohesiveness and texture which is rheological properties of starch gel increased by the phosphoryulation reaction. The chucheong rice starch gel was slightly higher in its rheolgocial values thanthat of the samkang rice starch gel. The rice starch particles were shown to polygonal structure, but they were deformed in the phosphorylated starch.