• Applied Biological Chemistry
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• v.42 no.3
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• pp.240-245
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• 1999

The starches were isolated from normal (Mudeung) and waxy (Chalssal) hull-less barleys which contained similar contents of ${\beta}-glucan$ and amylose. Their water binding capacity, swelling power and solubility were analyzed. Scanning electron microscopy showed most starch granules had predominant lense shape granules. The particle size of starch granules was in the range of $0.1{\sim}30\;{\mu}m$. The higher pasting temperature was found for $Mudeung(84^{\circ}C)$ than for $Chalssal(61.5^{\circ}C)$. However, Mudeung barley had a lower peak viscosity(535 BU) than that of Chalssal(1,510 BU). Differential scanning calorymetry analysis showed that To and Tp for two starches were 57.0, $60.6^{\circ}C$ for Mudeung, and were 57.0 and $62.2^{\circ}C$ for Chalssal, respectively. Enthalpy changes were 7.9 and 13.2 J/g for Mudeung and Chalssal, respectively.

• Journal of Applied Biological Chemistry
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• v.58 no.2
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• pp.145-151
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• 2015

Corn fiber protein (CFP) was extracted from corn wet-milling by-product, corn fiber. CFP films containing various plasticizers and cross-linking agents were prepared and their mechanical properties were determined. Among the plasticizers and cross-linking agents used in this study, the CFP film containing 2 g fructose and 0.03% cinnamaldehyde had the most appropriate physical property. In addition, the CFP films containing green tea extract (GTE) were prepared by incorporating different amounts (0, 0.5, 1.0, 1.5%) of GTE into the film-forming solution. Tensile strength, film solubility, and opacity of the CFP films increased with the addition of GTE, whereas elongation and water vapor permeability of the CFP/GTE films decreased compared to those of the control. The antioxidant activity of the CFP/GTE film was determined in terms of 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity. As a result, antioxidant activity of the films increased with increasing GTE concentration. Furthermore, antimicrobial activity against Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus increased with increasing GTE concentration. These results indicate that the incorporation of GTE could enhance antioxidant and antimicrobial activities of the CFP films.

• Journal of Food Hygiene and Safety
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• v.13 no.3
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• pp.213-220
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• 1998

Bioconcentration factors of some carbamates BPMC, carbaryl and carbofuran were determined. The tested fishes were zebrafish (Brachydanio rerio) and red sword tail (Xiphophorus hellieri). The fishes were exposed to 0.05 ppm, 0.01 ppm, 0.50 ppm, one- hundredth concentration of 96-hrs $LC_{50}$ and one-thousandth concentration of 96-hrs LCso and test periods were 3, 5 and 8 days. Obtained results are summerized as follows: In the case of BPMC and carbaryl, BPMC and carbaryl concentration in zebrafish extract and BCF s of BPMC, carbaryl were lower than those of red sword tail, and increased as increasing test concentration. In the case of same experimental concentrations, BPMC concentration in zebrafish extract and $BCF_s$ of BPMC were decreased as prolonging test periods. In the case of same experimental periods, carbaryl concentration in zebrafish extract and BCF s of carbaryl were decreased as increasing test concentration, especially dropped at 0.50 ppm. Carbofuran did not bioaccumulate in zebrafish for test periods, in the case of red sword tail, it was impossible to calculate on $BCF_s$ data because test concentration of one-hundredth and one-thousandth of 96hrs $LC_{50}$ was under the detecting limit on GC. Test concentration of 0.05 and 0.10 ppm were the same tendency with BPMC and carbaryl. Determined depuration rate conatant were highest on carbofuran, and followed by carbaryl, and BPMC. It is suggested that low BCF of carbofuran is due to its relatively high water solubility and depuration rate, compared to BPMC and carbaryl. Therefore, carbofuran had no little bioconcentration effect on the aquatic ecosystem.

• Korean Journal of Food Science and Technology
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• v.23 no.1
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• pp.62-67
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• 1991

The characteristics of Tongjinbyeo(Japonica) and Samgangbyeo($J{\times}Indica$) rice starches including physicochemical properties, differential scanning calorimetry and enzymatic digestion of lintnerized starches were investigated. Degree of hydrolysis of Tongjinbyeo starch with 2.2N HCI for 48 hr was higher than that of Samgangbyeo starch. Apparent first order reaction of starches was slow reaction for first period, and fast reaction second period on the datum point of acid treatment 24 hr. Absorbance at ${\lambda}_{max}$ and 680 nm, and ${\lambda}_{max}$ of iodine stained starch and amylose content decreased upon acid treatment. But water binding capacity, swelling power and solubility considerably increased as hydrolysis progressed. Relative crystallinity of two starches increased with acid treatment, and that of Tongjinbyeo starch was higher than that of Samgangbyeo starch. Differential scanning colorimetry(DSC) data continuously decreased for lintnerization periods, and those of Tongjinbyeo starch have higher than those of Samgangbyeo starch. The onset temperature of starch by DSC continuously decreased by treatment, but conclusion temperature increased until 24 hr and then decreased. The enthalpy for gelatinization decreased for both starches. Degree of hydrolysis of lintnerized Tongjinbyeo starch with glucoamylase was slightly higher than that of Samgangbyeo starch.

• Korean Journal of Food Science and Technology
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• v.50 no.5
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• pp.492-498
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• 2018

The current study investigated the effect of rice cultivars (Samkwang and Seolgaeng) and milling methods on various characteristics of rice bread. In dry milling, all component characteristics, except the water solubility index, were higher. In terms of the morphology of starch, Samkwang exhibited an angular shape, while Seolgaeng exhibited a round shape. Wet milled flour yielded fine polygonal starch compared to dry milled flour. In regard to the quality characteristics of bread, both wet milled Samkwang and dry milled Seolgaeng showed closely similar specific volumes of 2.90 mL/g and 2.86 mL/g, respectively. Hardness was in the range of 555.50 - 597.29 g for Seolgaeng and 776.78 - 823.06 g for Samkwang. Thus, although the flour characteristics were different, dry milled Seolgaeng, the rice flour of which is economical to produce and has baking characteristics similar to that of wheat flour, appears to be preferable.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.2
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• pp.595-600
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• 2020

The purpose of this paper was to prepare and evaluate solid dispersions (SD) that can increase the dissolution rate of dexibuprofen as a model drug with low solubility in water using saccharides and sugar alcohols as dispersion materials. DSC, XRD, content and content uniformity test, dissolution test, and disintegration test were conducted for physicochemical evaluation of the prepared SD. For the results, it was confirmed using differential scanning calorimetry that fructose, which has a melting point around 120 ℃ of the device operating temperature range, is a suitable excipient for the preparation of SD by the rotary hot-melt granulation (RHMG) method. X-ray diffraction analysis was conducted to confirm that the crystallinity of dexibuprofen was reduced. Disintegration test of the prepared tablet using SD-containing dexibuprofen and fructose confirmed a very fast disintegration time within 1~2 seconds and also showed that the dissolution rate was about 20% faster than that of the dexibuprofen raw material. Dexibuprofen with reduced crystallinity by SD confirmed through the RHMG method can be used to increase the dissolution rate of the drug and increase the disintegration time of the tablet. Thus, it can be used in the manufacturing of various solid preparations.

• Applied Biological Chemistry
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• v.25 no.2
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• pp.67-74
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• 1982

Morphology, physicochemical properties, pasting properties in the presence of various anionic ions and aging of gels of Akibare (Japoica type) and Milyang 23 (Indica type) rice starch were studied, Both starches. were polygonal with length in the range of $3{\sim}6{\mu}m$. Starch granules of Akibare were somewhat smaller than those of Milyang 23. X-ray diffraction study demonstrated that peak shape and intensity were significantly different between the two starches. Akibare and Milyang 23 rice starch had amylose content of 18.5 and 19.5% and water binding capacity of 106 and 100%, respectively. Milyang 23 rice starch had a higher swelling power than Akibare starch. A relationship between percent solubility and swelling power implied that bonding forces within the granules of the both starches were different. The optical transmittance of 0.1% suspension of the two starches increased rapidly from $60^{\circ}C$. In the range of $60{\sim}90^{\circ}C$, the two starches showed a single gelatinization pattern. Amylograms of the two starches in the presence of various anionic ions showed that pasting temperature and peak temperature were progressively increased in the order of SCN-${SO_4}^=$. SCN- and I- ions increased the peak height of Akibare rice starch while only SCN- ion was effective for Milyang 23 rice starch. There were no differences in the rates of retrogradation of 45% gels of the two starches stored at $21^{\circ}C$.

• Journal of Pharmaceutical Investigation
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• v.32 no.4
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• pp.267-275
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• 2002

A self-microemulsifying drug delivery system (SMEDDS) was developed to increase the dissolution rate, solubility, and ultimately bioavailability of a poorly water soluble drug, lovastatin. SMEDDS was thε mixtures of oils, surfactants, and cosurfactants, which emulsify under conditions of gentle agitation, similar to those which would be encountered in the gastro-intestinal (GI) tract. Various types of self-emulsifying formulations were prepared using four types of oil (Capryol 90, Lauroglycol 90, Labrafil M 1944 CS and Labrafil M 2125), two surfactants (Cremophor EL and Tween 80), and three cosurfactants (Carbitol, PEG 400 and propylene glycol). Thε efficiency of emulsification was studied using a laser diffraction size analyzer to determine particle size distributions of the resultant emulsions. Optimized formulations selected for bioavailability assessment were Carpryol 90 (40%), Cremophor EL (30%) and Carbitol (30%). SMEDDS containing lovastatin (20 mg and 5 mg) were compared to a conventional lovastatin tablet $(Mevacor^{\circledR},\;20\;mg/tab)$ by the oral administration as prefilled hard gelatin capsules to fasted beagle dogs for in vivo study. The arεa under the serum concentration-time curve from time zero to the last measured time in serum, $AUC_{0{\rightarrow}24h}$, was significantly greater in SMEDDS, suggesting that bioavailability increase 130% and 192% by the SMEDDS, respectively. The self-emulsifying formulations of lovastatin afforded the improvement in absolute oral bioavailability relative to previous data of lovastatin tablet formulation. These data indicate the utility of dispersed self-emulsifying formulations for the oral delivery of lovastatin and potentially other poorly absorbed drugs.

• Food Science and Preservation
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• v.13 no.3
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• pp.382-388
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• 2006

Physicochemical properties of chufa starch were investigated The result are summarized as follow: Moisture content crude protein and crude fat were 10.10%, 0.31% and 0.41,% respectively. Amylose content of chufa starch was 41.6% and blue value was 0.49. Lightness and whiteness of chufa starch was 96.36 and 92.23 of Hunter's color value. In iodine reaction, maximum absorbance wavelength (${\lambda}max$) was 628 nm. Water binding capacity was 83% and swelling power and solubility of chufa starch were increased slowly to $60^{\circ}C$, but increased rapidly after $60^{\circ}C$. Scanning election microscope(SEM) showed that granule type of chufa starch was round or elliptic type, and average granule size was $10{\mu}m$. The results by differential scanning calorimetry(DSC) revealed that gelatinization patterns were similar to those of potato or rice starch. In rapid viscoanalyzer(RVA) examination, pasting temperature was $79.95^{\circ}C$ and peak viscosity of chufa starch was 385.08.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.3
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• pp.342-347
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• 2007

Physicochemical properties of onion powder as influenced by drying methods were investigated. Moisture contents of onion powder were 13.29%, 12.99%, and 10.78% for samples dried using hot-air dryer, freeze dryer, and vacuum dryer, respectively. There were no significant differences in crude fat, crude protein, and crude ash content (p>0.05) depending on the drying methods. Samples prepared by freeze drying showed a significantly higher L-value as compared with those prepared by hot-air and vacuum drying (p<0.05). Scanning electron micrographs showed that freeze drying produced smaller particle-sized sample which in turn resulted in the higher porosity of the sample. Freeze dried samples revealed significantly lower degree of rehydration than other samples (p<0.05) probably due to small particle size of the sample. Water solubility of freeze dried sample appeared to be higher than that of other drying methods while the swelling ratio of the same sample appeared to be lower than that of the others. Browning index was significantly lower in samples prepared by freeze drying (p<0.05) but not significantly different between samples dried by hot-air and vacuum drying. Vitamin C content was higher in freeze dried onion powder due to the lower temperature applied to the sample. Freeze dried onion powder contained significantly lower amount of total polyphenol and higher amount of total sugar as compared to other samples (p<0.05).