• Title/Summary/Keyword: corn starch

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Physicochemical Properties of Mung Bean Starch Paste, a Main Ingredient of Omija-eui

  • Jang, Keum-Il;Han, Hyun-Jeong;Lee, Kwang-Yeon;Bae, In-Young;Lee, Ji-Yeon;Kim, Mi-Kyung;Lee, Hyeon-Gyu
    • Food Science and Biotechnology
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    • v.18 no.4
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    • pp.991-995
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    • 2009
  • As a principle ingredient in omija-eui, the physicochemical properties of mung bean starch (MBS) paste were investigated and compared to those of rice and corn starch. The amylose and the protein content of MBS were higher than those of rice or corn starch while the total sugar content and the swelling power of MBS were lower. In addition, the clarity of MBS paste was higher than either rice or corn starch paste. Regarding pasting properties, the peak viscosity and cool paste viscosity of MBS were higher than those of either rice or corn starch. During the freeze-thaw cycle, MBS exhibited higher degree of syneresis than corn and rice starch, which decreased with high starch concentration and heating temperature. The paste properties and freeze-thaw stability of MBS showed a potential for improving the quality of omija-eui.

Cultural Characteristics of Antagonistic Bacterium, Bacillus licheniformis N1 against Botrytis cinerea (잿빛공팜이에 대한 길항균 Bacillus Iicheniformis N1의 배양적 특성)

  • 이재필;문병주
    • Journal of Life Science
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    • v.11 no.2
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    • pp.173-180
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    • 2001
  • This study was conducted to estimate the cultural characteristics, the production of antibiotic, and the selection of optimal media for mass culture of Bacillus licheniformis N1 isolate which was previously reported as an antagonistic bacterium to Botrytis cinerea. We investigated initial pH, temperatures and shaking speed for good cultural conditions and antibiotics production by N1 isolate. According to the results, the optimal conditions of initial pH, temperatures, and shaking speed were determined to be pH 5.0~5.5, 30~35$^{\circ}C$ and 250 rpm, respectively. Also, the optimal conditions for the antagonism by N1 isolate highly appeared in the initial pH as 5.0, and the mycelial growth inhibition was high when the substances used such as glucose or corn starch as carbon sources, and biji(soybean curd residue) flour as a nitrogen source. Furthermore, inhibitory area was significantly expanded, when 3% or 5% of corn starch was added into 5% of Biji flour as nitrogen source, were respectivley selected for mass culture of N1 isolate. Among them, 5% Biji flour medium showed higher cell density more than 10 times that in NB medium after 48 hour incubation. Therefore, the optimal medium was determined as 5% biji flour added 3~5% of corn starch for high density of cells.

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Rheological Characteristics of Thermal Gelatinized Corn Starch Solution (옥수수 전분 호화액의 리올로지 특성)

  • Kim, Ju-Bong;Lee, Shin-Young;Kim, Sung-Kon
    • Korean Journal of Food Science and Technology
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    • v.24 no.1
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    • pp.54-58
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    • 1992
  • The reological properties of commercial corn starch solutions at various concentrations($4{\sim}9%$) and temperatures($30{\sim}60^{\circ}C$) were investigated. The rheological behavior of corn starch solutions was illustrated by Herschel-Bulkley equation and exhibited pseudoplastic behavior with yield stress. The degree of pseudoplasticity of starch solution increased as the starch concentration increased but was independent on temperature. Apparent viscosity and yield stress of starch solutions were exponentially dependent on concentration and temperature. The critical concentrations for sol-gel transition and for the onset of close-packing of the starch granules were $6.22{\sim}6.52%\;and\;2.68{\sim}2.78%$ respectively.

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Physicochemical Properties of Hydroxypropylated Corn Starches (하이드록시프로필화 옥수수 전분의 이화학적 특성)

  • Yook, Cheol;Pek, Un-Hua;Park, Kwan-Hwa
    • Korean Journal of Food Science and Technology
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    • v.23 no.2
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    • pp.175-182
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    • 1991
  • Hydroxypropylated starches were prepared by reaction of corn starch with propylene oxide and their physicochemical properties were compared with those of the native starch. Swelling power, solubility and water binding capacity increased with the increase of hydroxypropylation. The hydroxypropylation of corn starch significantly reduced the extent of digestion and iodine absorption. Starch molecules larger than $1.34{\times}10^7{\sim}$ decreased whereas molecules ranging from $1.34{\times}10^7{\sim}1.18{\times}10^5$ increased by hydroxypropylation. Granule size increased by hydroxypropylation but this did not significantly affect the granule surface appearance by SEM. The hydroxypropylation improved the solubility and water binding capacity of corn starch.

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Amylase activity and characterization of Bacillus subtilis CBD2 isolated from Doenjang (된장으로부터 분리된 Bacillus subtilis CBD2의 생육특성 및 amylase 활성)

  • Yang, Su-Jin;Lee, Dae-Hoon;Park, Hye-Mi;Jung, Hee Kyoung;Park, Chang-Su;Hong, Joo-Heon
    • Korean Journal of Food Preservation
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    • v.21 no.2
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    • pp.286-293
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    • 2014
  • In this study, one GRAS strain was screened from doenjang, a traditional Korean fermented food, as a microorganism producing amylase due to the formation of a clear zone on the medium including soluble starch. From the analysis of the gene sequence of 16S ribosomal RNA, the strain was identified as Bacillus subtilis and was therefore named Bacillus subtilis CBD2. When the nutrient broth medium was prepared with 3% NaCl, 5% glucose, and the initial medium pH 7.0, the B. subtilis CBD2 showed maximum growth. Among soluble starch, corn starch, maize amylopectin, and wheat starch, soluble starch was the most effective carbon source in the production of amylase by B. subtilis CBD2. The amylase from B. subtilis CBD2 showed the highest activities at pH 8.0 and $50^{\circ}C$, and corn starch was the most proper substrate for the enzyme activity. When corn starch was used as a substrate, the production of sugars through enzyme activity increased for 24 h, and then the enzyme activity became constant.

Effect of high amylose corn starch/dextrin on quality of non-fried instant noodles (고아밀로스 옥수수전분/덱스트린의 첨가가 건면의 품질에 미치는 영향)

  • You, Jae Geun;Lee, Ju Hun;Park, Eun Young
    • Korean Journal of Food Science and Technology
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    • v.52 no.6
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    • pp.655-660
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    • 2020
  • High amylose corn starch and dextrin (acid-treated at 30, 40 and 50℃ denominated as Dextrin30, Dextrin40 and Dextrin50) were added to non-fried instant noodles. X-ray diffraction pattern, water absorption, cooking loss, microstructure, and textural properties of non-fried instant noodles were investigated. The addition of high amylose corn starch/dextrin induced a slight peak intensity at 20o in the X-ray pattern indicating the insignificant formation of amylose-lipid complex. Non-fried instant noodles including high amylose corn starch/dextrin showed lower water absorption than the control. Dense microstructure in transverse section of noodles was observed in non-fried instant noodles including high amylose corn starch/dextrin except Dextrin50. Also, the addition of high amylose corn starch/dextrin induced low tensile strength, high firmness, and high stickiness. However, non-fried instant noodles containing Dextrin50 showed a loose microstructure and high cooking loss (3.98%), which might be associated with the textural properties such as the lowest tensile strength (0.17 N), lowest increase in firmness (46.77 N) and highest stickiness (18.43 N).

Crystalline Structure of the Extrudate of High Amylose Corn Starch (압출성형 고아밀로즈 옥수수전분의 결정 구조)

  • Kim, Ji-Yong;Lee, Cherl-Ho
    • Korean Journal of Food Science and Technology
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    • v.30 no.5
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    • pp.1024-1028
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    • 1998
  • Crystalline structure of the extrudate of high amylose corn starch was studied by X-ray diffractometer and $^{13}C\;NMR$. The X-ray diffraction crystal ratio of the extrudates (barrel temperature $100^{\circ}C$ )of high amylose corn starch slightly increased from 6.08% to 8.37% by increasing feed moisture content from 25% to 45%. But extrudates of high amylose corn starch showed similar crystal ratio on various extrusion conditions. Extrudates of high amylose corn starch (feed moisture content 20%, barrel temp $140^{\circ}C$) showed more enlarged crystal structure than that of non-extrudates. The perpendicular distance of crystal increased by extrusion. Crystal ratio was changed from $6.3{\sim}8.3%$ to $4.5{\sim}5.8%$ during storage at $4^{\circ}C$. Starch configuration was examined with $^{13}C\;NMR$. Double helical content was measured by $^{13}C\;NMR$ method. The highest double helical content (60%) was obtained from high amylose corn starch extrudate (barrel temp.: $100^{\circ}C$, feed moisture content 45%). Double helical contents and resistant starch (RS) yield (pancreatin) were positively correlated. However, double helical content of the extrudates was not changed by the storage at $4^{\circ}C$.

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Influence of Amylose Content on Formation and Characteristics of Enzyme-resistant Starch

  • Yoon, Ji-Young;Lee, Young-Eun
    • Preventive Nutrition and Food Science
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    • v.3 no.4
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    • pp.303-308
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    • 1998
  • Influence of amylose content on formation and characteristics of enzyme-resistant starch (RS) was investigated by scanning electron microscopy, X-ray diffractometry and differential scanning calorimetry. RS yield increased up to 36.1 % as the amylose content of corn starch increased. Starch granules of Amyulomaize V and Ⅶ were more rounded and smaller than those of regular corn ; some were elongated and had appendages. After autoclaving -cooling cycles, the granular structure disappeared and a continous spongy-like porous network was visible in regular corn starch ; the granular structure was stillevident in parts in Amylomaize V and Ⅶ starches. In all isolated RS residues , the porous structures were no longer visible and more compact formations predominated. While regular corn starch showed an A-type X-ray profile, Amylomaize V and Ⅶ starches exhibited a combination of B- and V-types. Regular corn starch lost most of its crystallinity during autoclaving , but the crystallinity was still left in Amylomaize starches as diffuse or poor B-types. All RS residues showed the presence of poor B-type regardless of amylose contents. Transition temperatures and enthalypy of native starches were a little higher in Amylomaize V and Ⅶ starches than those of regular corn starch . Regardless of amylose contents, all RS residues exhibited an endothermic transition over a similar temperature range (135 $^{\circ}C$~169$^{\circ}C$), with a mean peak temperature of ~154$^{\circ}C$, which is generally foud for retrograded amylose crystallities. Higher transition temperature, enthalypy, and RS yield of AMylomaize V and Ⅶ starches were related granular stability shown by the microscopic and crystallographic studies.

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Physicochemical Properties of Freeze-dried Corn Starch Sponge Matrix (동결 건조된 옥수수 전분 스펀지 매트릭스의 이화학적 특성)

  • Han, Kyung-Hoon;Kim, Doh-Hee;Song, Kwan-Yong;Lee, Kye-Heui;Yoon, Taek-Joon;Yang, Sung-Bum;Lee, Seog-Won
    • The Korean Journal of Food And Nutrition
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    • v.23 no.3
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    • pp.419-427
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    • 2010
  • The focus of the current study was to investigate the physicochemical properties of a corn starch-sponge matrix prepared at a low concentration below gel forming by freeze-drying. The effect of variables(starch concentration, heating temperature, and heating hold time) on the physicochemical properties of the samples was analyzed by response-surface methodology. Regression models on the properties of samples such as hardness, springiness, and water solubility index(WSI) showed high correlation coefficients(r>0.95) and significant F values, but regression models for the other properties(swelling power, apparent viscosity, reducing sugar content, and digestibility) showed them to have relatively low significance. Sample hardness of sample showed the highest value at condition of $90^{\circ}C$ and 5%, whereas springiness was at a maximum at $130^{\circ}C$ and 5%. Also, at 1% of starch concentration, mechanical properties were greatly decreased as the relative humidity increased, compared with the 3% and 5%, especially in the hardness of samples. The WSI showed an increasing trend with heating temperature regardless of starch concentration. Overall, the physicochemical properties of freeze-dried corn starch-sponge matrix were influenced much more by starch concentration and heating temperature than by heating hold time. The results of this study show that the basic properties of freeze-dried corn starch-sponge matrix can be used for the specific food applications or as a functional material for its stability.

The Molecular Weight Distribution Pattern in Oxidized Corn Starch (산화에 따른 옥수수 전분의 분자량 분포 양상)

  • 한진숙;안승요
    • Korean journal of food and cookery science
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    • v.18 no.2
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    • pp.200-205
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    • 2002
  • Corn starch was modified by the oxidation with sodium hypochlorite(NaOCl) and the changes in the distribution of molecular weight were examined. Corn starch was oxidized with 0.25, 0.5, 0.75, 1.0, and 1.5% active Cl/g of starch at pH 7.0 and 25$^{\circ}C$ for 10 min. Oxidation of corn starch caused a change in the molecular weight distribution of amylopectin. The fraction of highest molecular weight in native starch decreased gradually and the fraction of lower molecular weight increased with increasing oxidation. Also, λ$\sub$max/ and iodine binding capacities of oxidized starches decreased and the soluble carbohydrate content increased by oxidation. The differential scanning calorimetric results of oxidized starches showed that the temperature and enthalpies of gelatinization were not changed by oxidation; however, the more the starch was oxidized, the greater the extent of retrogradation.