• Applied Biological Chemistry
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• v.41 no.7
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• pp.516-521
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• 1998

Solubility patterns and gelatinization properties of two waxy rice starches, Sinsunchalbyeo and Hwasunchalbyeo, were investigated. Shapes of all starch granules were round and polygonal, and their X-ray diffraction patterns were all A type. Amylose content and water binding capacity of Sinsunchalbyeo were similar to those of Hwasunchalbyeo. The swelling powers and solubilities of two starches were increased with increasing temperature in range of $65{\sim}95^{\circ}C$, and those of Hwasunchalbyeo was higher. Iodine affinities of soluble fractions in Sinsunchalbyeo starch were higher than those in Hwasunchalbyeo at the same temperature and both were increased with increasing temperature. λmax of soluble fraction of Sinsunchalbyeo starch was highest at $75^{\circ}C$ of heating temperature. The transmittance of starch suspensions were increased rapidly at $60{\sim}65^{\circ}C$. By Rapid Visco Analyzer, initial gelatinization temperature of Sinsunchalbyeo was $67.2^{\circ}C$, and that of Hwasunchalbyeo was $68.2^{\circ}C$. In DSC analysis, onset temperature for gelatinization of Sinsunchalbyeo and Hwasunchalbyeo were $61.3^{\circ}C\;and\;62.9^{\circ}C$, respectively.

• Applied Biological Chemistry
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• v.26 no.2
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• pp.137-142
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• 1983

Starch granules of sweet potatoes, the Suwon 147 and the Chunmi were observed by photomicroscope and scanning electron microscope were round and polygonal. Granule sizes of the Suwon 147 and the Chunmi were $14{\sim}30{\mu}m,\;16{\sim}34{\mu}m$, respectively. X-ray diffraction pattern of starch granules resulted weak crystallinity at $2{\theta}$ 14.8, 17.2, 22.5. Starch granules were of the Ca crystalline type. The blue values of the Suwon 147 and the Chunmi were determined to be 0.342 and 0.279, amylose contents 27.6% and 23.6%, and water binding capacity 178.7% and 185.5%. Swelling of the starches negligible until $50^{\circ}C$ thereafter it increased rapidly. Swelling power of the Suwon 147 was more slightly than that of the Chunmi. Optical transmittance of 0.2% starch suspensions was increased rapidly from $65^{\circ}C$ and the gelatinization at $65{\sim}80^{\circ}C$ was of sing1e stage. Amylogram patterns of 4% starch solutions were similar to no peak viscosity. Viscosity of the Suwon 147 was increased, but that of the Chunmi was decreased at $92.5^{\circ}C$.

• Korean Journal of Soil Science and Fertilizer
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• v.31 no.1
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• pp.67-71
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• 1998

This study was carried out to granulate artificial zeolite powder that remove ammonium nitrogen and phosphorous simultaneously in wastewater treatment. Optimum water content was required for 30 percent volume to granulate artificial zeolite with 1.7mm diameter and 1~2cm length using granulator. Portland cement could remove much $NH_4{^+}$ and $PO_4{^{3-}}$ from the wastewater than other binding materials. Mixed 33, 25. 20. 16 percent of portland cement to artificial zeolite powder(v/v), cation exchange capacity of the granulars were 66.5, 81.4, 126.8, $151.2cmol^+kg^{-1}$ and hardness of that were 176.1, 24.4, 4.1, $0.4kg\;cm^{-2}$, respectively. Content of portland cement in the granular were related with removal of $PO_4{^{3-}}$ positively and that of $NH_4{^+}$ negatively. Shaked 1g of the granulars that made of portland cement 33 percent with 40ml synthetic wastewater containing $NH_4{^+}$ $1545mgl^{-1}$ and $PO_4{^{3-}}$ $417mgl^{-1}$, 99.4 percent of $NH_4{^+}$ and 90.3 percent of $PO_4{^{3-}}$ were removed simultaneously after 48 hours shaking. The longer shaking, the more $NH_4{^+}$ and $PO_4{^{3-}}$were removed. The artificial zeolite granular had both micropore and macropore that could be useful in the wastewater purification.

• Food Engineering Progress
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• v.14 no.2
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• pp.135-145
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• 2010

In order to enhance overall quality of the Backsulki, a sweet potato flour (SPF) which is rich in sugar and dietary fiber was added into the rice flour at 0, 5, 15, and 25% (w/w, db) ratios. Quality changes of the products were evaluated by storing at 5, 15, and 25$^{\circ}C$ for 4 days. Water binding capacity, swelling power, and solubility of the products increased as the SPF increased. Hunter colorimetric a- and b-value increased while L value of the products decreased as the SPF increased. Retarded retrogradation of the flour mixtures containing the SPF was shown from the DSC thermogram as indicated by the decreased $\Delta$H values. Increases in $T_{i}$ and $T_{p}$ values in relation with the starch gelatinization were shown from the DSC thermogram with a temperature margin of 15-20$^{\circ}C$ as the SPF increased. Increases in softness along with decreases in springiness and chewiness of the products were shown as the SPF increased. It was not so much the storage temperature as the added SPF affected the final texture of the products. Retarded growth of the total microbes of the products was noted by the added SPF during storage at 25$^{\circ}C$ for 3 days. Regarding the above and additional sensory preference scores of the products, a 15%(w/w) level of the SPF was suggested as optimum for the best Backsulki with improved qualities.

• Korean Journal of Food Science and Technology
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• v.51 no.2
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• pp.109-113
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• 2019

The soft rice varieties, Hangaru and Singil, were developed via mutation breeding using N-methyl-N-nitrosourea treatment to obtain dry-milled rice flours. The physicochemical, morphological, and pasting properties of these starches were compared with those of Seolgaeng and Chuchung starches. Singil starch was found to exhibit the highest amylose content and initial pasting temperature, whereas Hangaru starch exhibited the highest water binding capacity and swelling power. Hangaru starch's granule size at $d_{50}$ was the largest among the four different starch types. Some Seolgaeng, Hangaru, and Singil granules were observed to have a round-faced polygon shape. Furthermore, the crystallinity of all four starch types was type A. The peak, trough, and final viscosities of the soft rice starches were also lower than those of normal starches. Notably, Hangaru starch showed the highest breakdown viscosity, but the lowest total setback viscosity among the four starches. From these results, the starch characteristics of the soft rice flours were discovered to be different based on the rice variety.

• Journal of Korean Medicine Rehabilitation
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• v.32 no.2
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• pp.19-36
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• 2022

Objectives This study is to investigate the effects and mechanisms of Imyo-san (IMS) on the obese mice model induced by high-fat diet. Methods Antioxidative capacity was measured by in vitro method. C57BL/6 mice were randomly assigned into 5 groups (n=7). Normal group was fed general diet (Normal). The other 4 groups were fed high fat diet (HFD) with water (Control), with Garcinia gummi-gutta (GG, Garcinia gummi-gutta 200 mg/kg), with low-dose IMS (IMSL, Imyo-san 0.54 g/kg) and with high-dose IMS (IMSH, Imyo-san 1.08 g/kg). Results IMS showed high radical scavenging activity. After 6 week experiment, body weight, food intake, food efficiency ratio (FER), epididymal fat and liver weight, triglyceride (TG), total cholesterol (TC), high density lipoprotein (HDL) cholesterol, low density lipoprotein (LDL) cholesterol, very low density lipoprotein (VLDL) cholesterol, sterol regulatory element-binding protein-1 (SREBP-1), phospho-acetyl-CoA carboxylase (p-ACC), fatty acid synthase (FAS), stearoyl-CoA desaturase-1 (SCD-1), SREBP-2, 3-hydroxy-3-methylglutaryl-CoA reductase (HMGCR), phospho-liver kinase B1 (p-LKB1), phospho-AMP-activated protein kinase (p-AMPK), peroxisome proliferator-activated receptor 𝛼 (PPAR𝛼), peroxisome proliferator-activated receptor 𝛾 coactivator-1𝛼 (PGC-1𝛼), uncoupling protein-2 (UCP-2), carnitine palmitoyltransferase 1A (CPT-1A), and histology of liver and epididymal fat were measured and analysed. Body weight gain, FER, liver and epididymal fat weight of IMS groups were significantly decreased. There were significant improvements in blood lipids with less TG, TC, LDL-cholesterol, VLDL-cholesterol and more HDL-cholesterol. Proteins associated with lipid synthesis (SREBP-1, p-ACC, FAS, SCD-1) and cholesterol (SREBP-2, HMGCR) was improved. Factors regulating lipid synthesis and lipid catabolism (p-LKBI, p-AMPK, PPARα, PGC-1α, UCP-2, CPT-1A) were increased. In histological examinations, IMS group had smaller fat droplets than control group. All results increased depending on concentration. Conclusions It can be suggested that IMS has anti-obesity effects with improving lipid metabolism.

• The Journal of Internal Korean Medicine
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• v.27 no.4
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• pp.864-878
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• 2006

Purpose : Panax ginseng(PG) is considered to have salutary effects and stimulant actions on physical capacity. However, the effects of PG on the inflammatory cytokine secretion and hypoxia condition are still not understood. This study wasto elucidate the effect of PG on inflammatory cytokine secretion such as interleukin (IL)-1, IL-6, granulocyte macrophage colony stimulating factor (GM-CSF), and tumor necrosis factor $(TNF)-{\alpha}$. Also, the effects on the expression of vascular endothelial growth factor (VEGF) and hypoxia-inducible factor 1 (HIF-1) were measured. Methods : The water extract of PG was administrated to HMC-1 cells before phorbol myristate acetate (PMA)+A23187 treatment. $IL-1{\beta}$, IL-6, $TNF-{\alpha}$, GM-CSF, and VEGF secretion were measured by a modified enzyme-linked immunosorbent assay (ELISA). HIF-1 activation was measured by transcription factor enzyme-linked immunoassay (TF-EIA) Results : PG significantly decreased secretion of $IL-1{\beta}$, IL-6, $TNF-{\alpha}$, and GM-CSF in PMA+A23187-induced HMC-1 cells. VEGF secretion was not changed but HIF-1 activation was decreased by the treatment of PG. Conclusions : PG inhibited the secretion of inflammatory cytokines, which impliesPG might contribute to treatment of mast cell-mediated inflammatory disease. Also, PG inhibited PMA+A23187-induced $HIF -1{\alpha}activation}$ and DNA-binding activity for HIF-1. Therefore, these data demonstrate that PG modulates inflammatory cytokines through inhibition of $HIF-1{\alpha}activation}$ activation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.3
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• pp.333-340
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• 2014

The purpose of this study was to develop functional lotus root bugak with plasma lipid reduction capacity by controlling the color of batter used for bugak preparation. Lotus root, nearly colorless, was selected to observe color effects. Gardeniae fructus (GF), Opuntia ficus-indica var. saboten (OF), and green tea (GT), which are colored yellow, red, and green, respectively, were used as coloring agents. Fermented glutinous rice was prepared naturally during winter season by placing glutinous rice and water (1:2, w/w) together in a crock pot for 7 days. Coloring materials (10%, w/w) were blended with glue made from fermented glutinous rice flour to prepare the batter. Cooked lotus root was then mixed with a 1.1-fold amount of batter (w/w) and dried at room temperature. Lotus root bugak (LRB) is pan-fried with un-roasted sesame oil, which is traditionally used as frying oil in Korea. Low-density lipoprotein receptor knockout ($LDLr^{-/-}$) mice (n=36) were fed an atherogenic diet (AD) containing various types of LRB (10 g%) for 10 weeks. Plasma triglyceride, total cholesterol, and LDL-C concentrations decreased significantly in mice fed LRB prepared with OF batter (OFB) and GT batter (GTB) (P<0.05). Protein expression levels of fatty acid synthase (FAS) and 3-hydroxyl-3-methylglutaryl coenzyme A reductase (HMGCR) in the OFB and GTB groups were suppressed compared with the LRB group (P<0.05). In accordance with the results on FAS and HMGCR expression, sterol regulatory element binding protein-I and II (SREBP-I and II), which are responsible for the regulation of FAS and HMGCR gene expression, respectively, were down-regulated compared to the LRB group (P<0.05). In conclusion, the plasma lipid reduction activities of OFB and GTB could be mediated through down-regulation of FAS and HMGCR mRNA expression via suppression of regulatory molecules, SREBP-I and II, in $LDLr^{-/-}$ mice.

• Korean Journal of Food Science and Technology
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• v.33 no.4
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• pp.427-436
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• 2001

The effects of storage form (paddy and milled rice) and storage period (1, 2, and 3 years) of rice at low temperature $(4^{\circ}C)$ on physicochemical properties of milled and cooked rice and sensory characteristics of cooked rice were investigated. The proximate compositions except moisture content of rice decreased as the storage period increased. Water binding capacity, solubility and swelling power of rice flour decreased with the extended storage period. In the amylogram, the initial pasting temperature, paste viscosity and breakdown of paddy rice flour slurry decreased after 2 years of storage. Moisture content of cooked rice increased while the amount of water evaporated during cooking decreased. These trends were obvious with the longer storage period. Lightness and yellowness of cooked rice were greatly changed after 3 years of storage, regardless of storage form. Texture profile analysis of cooked rice by Texture Analyzer revealed that hardness, fracturability, gumminess were gradually increased while adhesiveness decreased as the storage period of rice increased. A trained panel found that color intensity, intactness of grains, rancid flavor, rice bran flavor, wet cardboard flavor, hardness and chewiness of cooked rice increased with the longer storage period. However, glossiness, transparency, plumpness, puffed corn flavor, dairy flavor, boiled egg white flavor, sweet taste, adhesiveness to lips, smoothness and inner moisture decreased with the extended storage period up to 3 years. Instrumental hardness was highly correlated with sensory hardness.

• Korean Journal of Food Science and Technology
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• v.46 no.1
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• pp.73-78
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• 2014

This study investigated the nutritional components and physicochemical characteristics of Jerusalem artichoke. The moisture, crude protein, crude fat, crude ash and carbohydrate content of the Jerusalem artichoke were $5.06{\pm}0.08$, $8.30{\pm}0.26$, $0.70{\pm}0.16$, $5.04{\pm}0.03$, and 80.90%, respectively. The total sugar content of Jerusalem artichoke was $50.48{\pm}1.11$ mg/g, and the Hunter color space coordinates were $L=94.16{\pm}0.03$, $a=0.32{\pm}0.01$ and $b=0.30{\pm}0.01$. The water binding capacity and water activity of the Jerusalem artichoke were $4.06{\pm}0.16$ g/g and $0.245{\pm}0.005$, respectively. The total amino-acid content of the Jerusalem artichoke was $1.337{\times}10^4$ mg/kg, and essential amino acid was 2,737 mg/kg. The total free sugar of the Jerusalem artichoke was 4.12%. Linoleic acid (0.21%) was found to be a common fatty acid in the Jerusalem artichoke. Among the minerals, potassium (2,489 mg%) was found to be the most abundant in the Jerusalem artichoke. The total phenol and flavonoid contents were $3.06{\pm}0.07$ mg GAE/g and $1.89{\pm}0.03$ mg QE/g, respectively. The vitamin C content of the Jerusalem artichoke was $3.43{\pm}0.07$ mg%.