• Journal of the East Asian Society of Dietary Life
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• v.7 no.3
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• pp.315-324
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• 1997

Physicochemical properties of potato starches oxidized with sodium hypochlorite containing 1.5, 3.0, 4.5, and 6.0% active Cl/g starch at pH 7.0 were examined. Carboxyl group contents of oxidized potato starches were proportional to active chlorine concentration in use and water binding capacity, alkali number, and solubility increased with increasing the degree of oxidation. Blue value and iodine binding property indicated the change of amylose structure by the oxidation. Gelatinization trends obtained from transmittance and DSC thermograms showed that gelatinization temperature was lower as starch was oxidized higher. X-ray diffraction patterns and scanning electron micrographs implied oxidation might occur on the surface amorphous regions of starch granule.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.776-782
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• 1995

The effects of alum$(Al{\cdot}K(SO_4)_2{\cdot}12H_{2}O)$ on the rheological properties of $3{\sim}9%(w/v)$ gelatinized solutions of nonwaxy and waxy rice starches were investigated to evaluate the possibility of utilizing a starch modifying agent. Gelatinized non-waxy and waxy rice starch solutions showed a pseudoplastic flow behavior with yield stress. Pseudoplasticity of two rice starch solutions increased by the addition of alum$(0.05{\sim}1.0%,\;w/w)$. Alum increased the yield stresses and consistency indexes of two rice starches and these values decreased with increasing starch concentration. Also, alum(0.5%, w/w) increased the flow activation energy of gelatinized waxy rice starch solution and activation energy decreased with increasing waxy rice starch concentration in the range of $3{\sim}7%(w/v)$, but for the nonwaxy rice starch, activation energy decreased at starch concentration of 7%(w/v). From the above results, it was found that alum had the possibility of utilizing a modifying agent for the rheological property of gelatinized starch solution.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.5
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• pp.700-706
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• 2005

The objectives of this research were to analyze physicochemical properties of physically modified rice starch which was prepared by hydro-shear homogenizer and ultrasonic homogenizer. The 5:1 of water to starch ratio, 20,500 rpm of hydro-shear homogenizer, and 5 sec of pulse and 40 kHz of frequency of ultrasonic homogenizer, which were operated for 10 min. The 1/3 of size reduction of raw rice starch and gelatinized rice starch, and reduced of particle size were achieved by above processing conditions. The homogenization of raw rice starch and gelatinized rice starch were higher values of specific area, transmittance, solubility and swelling power than control. While, these had lower value of apparent viscosity than control. In raw rice starch, the gelatinization characteristics of ultrasonic homogenizer treated rice starch had some higher values of gelatinization temperature, peak temperature and enthalpy than those of control. While, those of hydro-shear homogenizer treated rice starch had similar values to those of control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1193-1199
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• 2003

As a result of resistant starch yield depending on heating temperature, moisture content, storage temperature and heating-cooling cycle with RSM (response surface methodology), high amylose corn starch (46%) was appeared higher than normal corn starch in the yield (22%). At the high amylose corn starch, optimum conditions for resistant starch formation were 6 times of heating-cooling cycle, 108$^{\circ}C$ heating temperature and 67% moisture content at the 2$0^{\circ}C$ storage temperature, which resulted in 25% yield with these experiment conditions. Affecting factor for the resistant starch formation was arranged according to heating -cooling cycle, moisture content, heating temperature and storage temperature. Raw corn starch granule was destructive and appeared a porous reticular structure by the resistant starch formation. Color became dark and increased yellowness by caramelization during heating processing. Heating-cooling processing was the result of decreased hardness, cohesiveness, springiness and gumminess.

• Polymer(Korea)
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• v.37 no.6
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• pp.764-769
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• 2013

Starch was grafted by poly(methyl methacrylate) through the emulsion polymerization method. Modified starch/(acrylonitrile-butadiene rubber) (NBR) compounds were prepared by a latex blend method. The morphology, thermal properties and mechanical properties of the modified starch/carbon black/NBR composites were investigated with the change of starch concentration. The mechanical properties of the composites were improved by the addition of modified starch. But, when the concentration of modified starch was higher than 40 phr, the mechanical properties were deteriorated due to the poor dispersion of modified starch. At the same ratio of starch to carbon black, the composite showed a synergistic reinforcing effect by the good dispersion and high cross-linking density. In addition, the tensile strength, storage modulus, hardness, swelling and other properties were the best.

• Applied Chemistry for Engineering
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• v.10 no.7
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• pp.1008-1013
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• 1999

Mechanical properties and morphology of pectin/starch blend films depending upon the composition and plasticizer ratio were studied. Blends were prepared continuously in a twin-screw extruder. Films were prepared using a single-screw extruder with slit die. Most of the blends showed a good thermoplastic behavior, while the blends with very high ratio of pectin/starch had a poor thermoplasticity. Tensile properties of blend films were changed significantly by the amount of glycerol and relatively little by the ratio of pectin/starch. Differential scanning calorimetry(DSC) curves of wet blends showed a transition similar to glass transition temperature(Tg) at about $125^{\circ}C$. It was found by Scanning electron microscopy(SEM) study that there exists a good interfacial adhesion between pectin and starch.

• Journal of Plant Biotechnology
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• v.3 no.3
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• pp.151-157
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• 2001

In order to breed barley lines with reduced viscosity of wort, a fractured starch mutant of naked barley cultivar, Nubet, was obtained from the M2 seeds mutated by the diethyl sulfate treatment. Seeds of this fractured starch mutant were opaque and the endosperm consists of angular, irregular and fractured starch. The mutant was caused by single recessive mutation and assigned by the symbol fra. The gene was located on chromosome 4, distal in long arm by linkage recombinations using translocation homozygote lethal test set. The linkage value between the fractured starch mutant and 72-4a, 72-4d were 26.0$\pm$4.9, 34.2$\pm$3.1 percent respectively. In addition to the reduced seed size, fewer kernels per spike and higher tillering ability, lower $\beta$-glucan viscosity and higher lysine content of the grain were associated with this mutant. $\beta$-glucan viscosity of the Nubet grains increased from 3 weeks after anthesis to matury and most of the viscose substances appeared to be stored in the middle of the endosperm tissue. Since the mutant grains showed better milling property as compared to Nubet, it can be used as breeding resources to develope new barley cultivars for maltins and milling purpose.

• Preventive Nutrition and Food Science
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• v.10 no.3
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• pp.207-213
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• 2005

Molecular structures and functional properties of starches isolated from normal, waxy, and zero amylose barleys were examined. Amylopectins from zero amylose starch had the largest molecular weight $(M_w)$, whereas those from high amylose starch, the smallest. A good correlation between the $(M_w)$ and the radius of gyration $(R_g)$ was observed among amylopectins from various starches, indicating similar polymeric conformation in solution even with the differences in the $(M_w)$. The debranched amylopectin molecules from different types of barley starches exhibited similar profiles, implying that the packing geometry of double helices in the different types of barley starches may be similar. Zero amylose starch showed the highest peak viscosity (326 RVU) in RV A viscograms at lower pasting temperature $(67.6^{\circ}C)$, compared to normal and high amylose starches. Relationship between RVA peak viscosity and amylose content suggested that the presence of amylose inhibited the development of granular swelling of barley starches during cooking. A rapid retrogradation, traced by differential scanning calorimetry (DSC) and strain-controlled rheometry, occurred in the high amylose starch sample during storage, while zero amylose starch showed a very good resistance to retrogradation, indicating excellent storage stability.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2006.06b
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• pp.245-250
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• 2006

This study was focused on the use of cationic PAM (Polyacrylamide) as a surface sizing additive to improve the surface sizing properties of paper. Effects of the ionic property, viscosity and charge density of PAM on bending stiffness of surface sized papers were investigated. Use of cationic PAM as a surface sizing additive improved bending stiffness while addition of anionic PAM did not show any effect. Increase of starch holdout with the addition of cationic PAM was attributed as a prime reason of stiffness increase. Viscosity of PAM was one of the most important factors affecting surface sizing due to its influence on the interaction between cationic PAM and oxidized starch solution. Greater improvement of bending stiffness of paper was obtained when high charged PAM was used as an additive. The order of addition was found to have significant influence on the effect of additives since it influences the formation of network structure among starch, cationic PAM, and SA (styrene acrylic acid copolymer). Investigation on the penetration of starch solution was carried out with CLSM (Confocal Laser Scanning Microscopy), and it was shown that the addition of cationic PAM to oxidized starch solution made starch molecules stay on the paper surface rather than penetrating into the paper structure because of the electrostatic interaction between negatively charged fibers and positively charged cationic PAM.

• The Korean Journal of Food And Nutrition
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• v.14 no.2
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• pp.145-149
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• 2001

One percent starch-added Dongchimi, and Dongchimi which 1% starch was not added. each using, 70% radish cut in 2cm size were fermented at 4$^{\circ}C$ for 30 days. HPLC and TLC analyses showed that the no starch-added Dongchimi had glucose, fructose, sucrose. The starch-added Dongchimi produced, mal-tose. maitotriose and maltotetraose by the hydrolysis reaction of amalyse. And the sugar contents were reduced in the process of fermentation. No starch-added Dongchimi showed 361 ${\mu}$g/ml of reducing sugar, 0.012 unit /ml of amylase activity, 3.82 of pH, 3.0 of acidity. The 1% starch-added Dongchimi showed 329 ${\mu}$g/ml of reducing sugar, 0.04 unit/ml of amylase acidity, 3.8 of pH. 3.15 of acidity.