• 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.

• 한국식품영양과학회지
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• 제20권2호
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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.

• Preventive Nutrition and Food Science
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• 제2권1호
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• pp.23-28
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• 1997

Physicohemical properties of corn starches isolated from non-glutinous and corn grains fol-lowing γ-irradiation up to 10kGy were investigated. Blue value, water binding capacity and swelling power decreased, while alkali number ad solubility increased by γ-irradiation , which was more pronounced in glu-tinous corn starch than in non-glutinous corn starch. The optical transmittance increased with an increment of heating temperature and applied irradiation doses. No significant difference was observed in Hunter's color value between both starches isolated from non- irradiated and irradiated and irradiated corn grains. Amylograph viscosities decreased remarkably as dose levels increased. The overall effects of γ-irradiation was more distinguished in glutinous starch than in non-glutinous starch.

• 한국식품영양과학회지
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• 제24권4호
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• pp.594-600
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• 1995

To efficiently utilize not only fresh chestnut(FC) but also wormy chestnut(WC), four types of chestnut starches which were fresh chestnut starch(FCS), fresh chestnut crude starch(FCCS), wormy crude starch(WCS) and wormy chestnut crude starch(WCCS) were extracted. Amylose content of FCS(46.5%) and water binding capacity of FCCS(103.0%) were higher than those of othe three, respectively. Swelling powers of all sample starches increased rapidly from 6$0^{\circ}C$ to 8$0^{\circ}C$. Solubilities showed the same pattern as the swelling powers. In the textural properteis investigated with IUTM(instron universal testing machine), hardnesses and elasticties of chestnut starches were 50~58I.U. and 14~16I.U., respectively. The results of textural evaluations showed that it was possible to prepare chestnut mook with FCS, FCCS and WCS.

• 펄프종이기술
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• 제47권1호
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• pp.84-92
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• 2015

Fillers have been used to improve the optical and printing properties and to reduce the production cost while increasing the filler content in paper causes adverse effects on paper strength. In the previous study, it was shown that the thick stock addition of filler can increase the filler content without significantly sacrificing paper strength. This study was carried out to elucidate the effect of the location of starch addition (before or after the filler addition) on handsheet properties and a papermaking process as a part of developing the thick stock loading technology. In addition, effects of dual flow addition of cationic starch were evaluated. It was found that paper strength was superior when cationic starch was added after the filler addition. No adverse effects on optical properties, formation and filler retention were observed. Drainage was a bit slower when starch was added after the filler addition, which shall be resolved with regulating other factors. Dual flow addition of cationic starch before and after filler addition did not show any special advantage.

• Agricultural and Biosystems Engineering
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• 제2권2호
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• pp.59-62
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• 2001

The starch content of apples, which is related to the maturity and ripeness, was quantified by using a computer vision system. The stained area was measured by image analysis when an apple slice was stained with KI/I$_2$ solution. The ratio of stained area of the apple slice to its whole area, so called the starch index, was defined as an indicator of the starch content. When Tsugaru apples were manually sorted into immature, turing and mature groups, their starch indices were 0.374, 0.312 and 0.129, respectively. The starch index had relationships to various physicochemical properties of Tsugaru apples. At the statistically significant level of 0.1%, it was correlated with the pH value, bio-yield force, rupture force and color of intact and skin-removed apples. At the 1% significant level, it had the correlation with the density and moisture content.

• 한국식품영양과학회지
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• 제24권4호
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• pp.601-605
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• 1995

To efficiently utilize not only fresh chestnut(FC) but also wormy chestnut(WC), four types of chestnut starches which were fresh chestnut starch(FCS), fresh chestnut crude starch(FCCS), wormy crude starch(WCS) and wormy chestnut crude starch(WCCS) were extracted from them, respectively. The mooks were prepared with four types chustnut starches and a acorn crude starch(ACS) as control. Sensory evaluation by five points method indicated that the mooks had noticeable differences in smoothness, taste and fragrance, and no noticeable differences in color and texture. The total scores of mooks for sensory evaluation were higher in order of FCS, FCCS, WCS, ACS. Retrogradation properties for the chestnut mooks prepared by five type starches which were FCS, FCCS, WCS, WCCS and FWCCS(mixing FCCS and WCCS with same weighs) were also investigated with the variation in the starch concentration, storage time and storage temperature by hardness of textural properties. The results indicated that when the mooks which were prepared with starches(all but FWCCS), concentration 8% and 10% were storaged for 7 days at 15$^{\circ}C$, there were no variations in the qualities (hardness) of the chestnut mooks.

• Applied Biological Chemistry
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• 제34권1호
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• pp.21-25
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• 1991

일반계(26개 품종)와 통일계(19개 품종) 백미의 수화속도에 의한 그룹과 전분의 성질과의 관계를 분석하였다. 전분의 상대적 결정도, 광투과도와 가용성 아밀로오스는 일반계와 통일계 사이에 유의적인 차이가 없었으나, 알카리에 의한 전분 겔의 부피는 통일계가 일반계 보다 유의적으로 켰다 그러나 전분의 성질은 백미의 수화그룹간에 유의성이 없었다.

• 동아시아식생활학회지
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• 제7권3호
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• pp.315-324
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• 1997

1.5, 3.0, 4.5, 6.0% active Cl/g starch를 포함하는 sodium hypochlorite 용액으로 pH 7.0에서 감자전분을 산화시켜 이화학적인 성질을 측정하였다. 산화 전분의 카르복실기 함량은 사용한 활성 염소농도에 비례하였고, 물결합력과 알칼리수, 용해도는 산화 정도가 높을수록 증가하였다. 청가와 요오드흡착특성에서는 산화에 의해 아밀로오스 구조가 변화되었음을 알 수 있었고, 광투과도와 DSC에 의한 호화양상에서는 산화 정도가 클수록 낮은 온도에서 호화되는 것으로 나타났다. X선 회절도와 주사전자 현미경으로 살펴 본 전분 입자의 형태로부터 산화는 주로 입자 표면의 무정형 부분에서 일어난 것으로 추정되었다.

• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 2000년도 THE THIRD INTERNATIONAL CONFERENCE ON AGRICULTURAL MACHINERY ENGINEERING. V.II
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• pp.204-209
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• 2000

At harvest, the starch contents of apples, which were related to their maturity, were quantified by using image analysis. The stained area was measured by a computer vision system when an apple slice was stained with KI/I$_2$ solution. The stained area ratio of the stained area of the apple slice to its whole area, or the starch index, was defined as an indicator of starch content. When Tsugaru apples were manually sorted into immature, turning and mature groups, their starch indices were 0.374, 0.312 and 0.129, respectively. Meanwhile, the starch index had correlation to various physicochemical properties of Tsugaru apples. At the statistically significant level of 0.1 %, it was correlated with the pH value, bio-yield force, rupture force and color of intact and skin-removed apples. At the 1 ％ significant level, it had the correlation with the density and moisture content.