• Korean Journal of Food Science and Technology
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• v.18 no.5
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• pp.393-397
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• 1986

Effects of defatting on the starch gelatinization of Akibare (Japomica) and Milyang 30(J/Indica) rice and on textural properties of cooked rices were investigated. Defatting increased amylographic viscosity greater in Milyang 30 than in Akibare. Hardness of cooked rice was decreased by defatting both in Akibare and Milyang 30. The reduction of hardness, however, was more pronounced for Milyang 30 than for Akibare, by defatting.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.834-839
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• 1988

Physicochemical properties of defatted and 1% palmitic acid reincorporated rice starch were investigated comparing with nondefatted starch. Amylose content of defatted starch was higher than that of nondefatted and reincorporated starch. Transmittance, swelling power and solubility of nondeffated and reincorporated starch exhibited two stage behavior but these behaviors were disappaered by defatting. All starches showed a typical A type in X-ray diffraction but relative crystallinity was decreased by defatting. Also by defatting, peak viscosity and break down of amylogram were disappeared and set back was increased.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.710-715
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• 1993

Physicochemical properties of defatted and lipid-reintroduced kidney bean, mung bean, and corn starches were investigated. Granule shapes of kidney bean and mung bean starches were oval/round, but corn starch was polygonal and each shape was not changed after defatting and lipid reintroducing. The granule sizes of starches ranged $12{\sim}45{\mu}m,\;10{\sim}32{\mu}m\;and\;5{\sim}20{\mu}m$ respectively, but those of lipid reintroduced starches increased slightly. All starches showed Ca type in x-ray diffraction but relative crystallinity was decreased by defatting. The amylose contents of starches increased after defatting but decreased after lipid-reintroduction. The swelling power and solubility of untreated starches at each temperature increased by defatting but decreased by lipid-reintroduction except corn starches. The initial pasting temperatures of kidney bean, mung bean and corn starches by amylograph were $87,\;67\;and\;80^{\circ}C$ respectively, and those of them were lowered by defatting. The peak viscosity, height at $50^{\circ}C$, consistency and setback on amylogram of starches decreased by defatting but increased by lipid-reintroduction.

• Journal of Animal Science and Technology
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• v.62 no.5
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• pp.741-752
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• 2020

Herein, the in vitro protein digestibility of lyophilized Protaetia brevitarsis larvae flour with and without defatting using 70% ethanol was compared with beef loin. Proximate analysis showed that the defatted larvae contained the highest protein content (p < 0.05). The viable counts of total aerobic bacteria, Escherichia coli, and coliform bacteria decreased significantly after defatting the larval samples with 70% ethanol (p < 0.05). Measurement of α-amino group content and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) revealed higher amounts of low molecular weight proteins in the larvae compared to beef loin (p < 0.05). After in vitro digestion, the degree of protein hydrolysis of the digesta was higher for both larvae samples compared to beef loin (p < 0.05). No change was observed in the in vitro larval protein digestibility after defatting. These results highlight the excellent protein digestibility of P. brevitarsis larvae with high protein content. Defatting insect flour with 70% ethanol could enhance microbial safety while maintaining excellent protein digestibility.

• Korean Journal of Food Science and Technology
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• v.18 no.2
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• pp.110-113
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• 1986

Effect of defatting on the hydration rate of Akibare (Japonica) and Milyang 30 (J/lndica) rice was investigated. Relative crystallinity of rice starch and width of the rice grain were decreased by defatting, which was more pronounced for Milyang 30. The moisture gain at $10^{\circ}{\sim}40^{\circ}C$ for 80 min and the hydration rate of the defatted Milyang 30 rice were lower and higher than those of the defatted Akibare rice, respectively. The activation energy for hydration of rice was not affected by defatting.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.850-855
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• 1988

Rheological propreties of defatted and 1% palmitic arid reincorporated rice starch solutions were investigated, comparing with nondefatted starch. Flow behavior of gelatinized starch solutions(3-7%) revealed pseudoplastic behavior with yield stress, but yield stress was decreased by defatting. Relationship between logarithmic consistency index and concentration of nondefatted starch solution was linear with single slope, but the slopes for defatted and reincorporated starch solutions were different at 3-5% and 5-7% starch concentration. The activation energies for 7% starch solutions were estimated to be 3.14-4.76 kcal/g mol and increased slightly by defatting. All thre starch solutions above 4% concentration exhibited hysteresis phenomena, but by defatting, humping phenomena was observed and thixotropic behavior were increased slightly.

• Food Science of Animal Resources
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• v.37 no.6
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• pp.955-961
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• 2017

Edible insects are attracting growing interest as a sustainable source of protein for addition to processed meat and dairy products. The current study investigated the optimal method for protein extraction from mealworm larvae (Tenebrio molitor), cricket adults (Gryllus bimaculatus), and silkworm pupae (Bombyx mori), for use in further applications. After defatting with n-hexane for up to 48 h, sonication was applied for 1-20 min and the protein yield was measured. All samples showed a total residual fat percentage below 1.36%, and a 35% to 94% improvement in protein yield (%). In conclusion, defatting with n-hexane combined with sonication improves the protein yield from insect samples.

• Archives of Plastic Surgery
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• v.45 no.4
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• pp.314-318
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• 2018

Perforator flaps become a reliable option for coverage of various defects and the interest is change from survival of perforator flaps to make thin flaps for better aesthetic and functional outcomes. Multiple flap thinning methods have been demonstrated but it has not been widely attempted because of concerns about compromising circulation of flap thinning. This article will demonstrate the feasibility and benefits of flap thinning technique: defatting after conventional flap elevation.

• Korean Journal of Food Science and Technology
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• v.24 no.4
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• pp.347-352
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• 1992

Physicochemical properties of native and defatted nonwaxy(Dongjin byeo) and waxy(Sinseunchalbyeo) rice starches were investigated. The granule shapes of rice starches were polygonal and X-ray diffraction patterns were A types, but relative crystallinity was decreased by defatting. The amylose content of defatted starches slightly increased, but water binding capacity of defatted starches decreased. Swelling power and solubility of starches increased with the increase of temperature, at each temperature increased by defatting. Transmittance of Dongjinbyeo and Sinseunchalbyeo starch suspensions showed a rapid increase at $60{\sim}65^{\circ}C$, $55{\sim}60^{\circ}C$ respectively. The initial pasting temperature by amylograph of Dongjinbyeo and Sinseunchalbyeo starches were $66^{\circ}C$ and $64^{\circ}C$, respectively. The gelatinization temperature of defatted starches was higher than that of the nondefatted starches. Dongjinbyeo starch decreased peak viscosity and breakdown by defatting, but Sinseunchalbyeo starch unchanged.

• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.341-348
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• 1991

Physicochemical properties and gelatinization patterns of defatted and lipid-reintroduced moist (Hwangmi) and dry (Suwon 147) type sweet potato starches were investigated. Starch granules of sweet potato were polygonal and round, and the sizes of starch granules ranged $5{\sim}13\;{\mu}m$. All starches showed Ca type in X-ray diffraction but relative crystallinity was decreased by defatting and reintroduction. The amylose content of defatted starches increased, but that of lipid-reintroduced starches decreased. The swelling power and solubility at each temperature increased by defatting, but decreased by reintroduction. Transmittance of Hwangmi and Suwon 147 showed a rapid increase at $60,\;65^{\circ}C$, respectively. The initial pasting temperature by amylograph of Hwangmi and Suwon 147 were $67.5^{\circ}C\;and\;72.7^{\circ}C$, respectively. The peak viscosity and the height at $50^{\circ}C$ on amylogram of Hwangmi were lower than those of Suwon 147. Hot paste viscosity and setback decreased by defatting but setbak and consistency drastically increased by reintroduction. The peak temperature for gelatinization by the DSC was $65.7^{\circ}C$ for Hwangmi and $68.5^{\circ}C$ for Suwon 147. The gelatinization temperature and enthalpy of the DSC decreased and amylose-lipid melting peak was lost by defatting. The gelatinization temperature and enthalpy decreased by reintroduction.