A5045209124- Food composition and properties
- Microbial Metabolites in Food Biotechnology
- Proteins in Food Systems
- Polysaccharides Composition and Applications
- Phytase and its Applications
- Enzyme Production and Characterization
- Food Quality and Safety Studies
- Phytoestrogen effects and research
- Nanocomposite Films for Food Packaging
- Protein Hydrolysis and Bioactive Peptides
- Microencapsulation and Drying Processes
- Fermentation and Sensory Analysis
- Meat and Animal Product Quality
- Ginseng Biological Effects and Applications
- Food Chemistry and Fat Analysis
- Biofuel production and bioconversion
- Advanced Glycation End Products research
- Natural product bioactivities and synthesis
- Salmonella and Campylobacter epidemiology
- Antioxidant Activity and Oxidative Stress
- Blood properties and coagulation
- Pickering emulsions and particle stabilization
- Edible Oils Quality and Analysis
- Polysaccharides and Plant Cell Walls
- Photosynthetic Processes and Mechanisms
Seoul National University
2011-2021
Chungkang College of Cultural Industries
2008-2009
Seowon University
2008
Korea Food Research Institute
2003
Iowa State University
1999
Purdue University West Lafayette
1988-1989
Hallym University
1988-1989
University of Missouri
1989
Abstract The formation and structural characteristics of slowly digestible non‐pasted granular starch in sweet potato were investigated under various hydrothermal treatment conditions. moisture content the was adjusted to 20, 50 or 90%, heated at 40, 55 100°C for 12 h a dry oven. relative crystallinity hydrothermally treated samples decreased with increasing temperature, X‐ray diffraction patterns altered from C b ‐type A‐type. Microscopic observations did not reveal any changes granules...
ABSTRACT Effects of debranching time, storage and temperature on production structural properties slowly digestible starch (SDS) were investigated. Waxy sorghum was hydrolyzed by isoamylase for various times (0–24 hr), the variously debranched products stored at ‐30, 1, 30°C 1–6 days. Optimal conditions SDS treatment 8 hr 1°C three days, resulting in content 27.0% optimum product. Microscopic observation revealed that rapidly (RDS) removed from edges surfaces product α‐amylase digestion....
A laboratory-scale microwave (MW)-assisted extraction system was constructed and compared with a conventional shaking water bath regarding the of soluble proteins in soybeans. Dynamic reaction monitored by response surface methodology MW-assisted system. The yield protein increased until either temperature (T) or water/solid (W/S) ratio reached an optimum point (60.1C, 12.6 mL/g), then decreased further increase T W/S ratio. In addition, time within range 30 min, no critical observed....
ABSTRACT Mung bean, potato, and rice starch solutions (5%, w/w) were sonicated for up to 5 min after heating, their physicochemical properties investigated. Alkaline viscosities, including the apparent inherent viscosities of starches, decreased. The residues swollen granules pasting centrifugation also reduced prominently by sonication. Average degree polymerization did not change with paste became more transparent, hot viscosity measured at 70°C decreased remarkably. Results indicate that...
Lycopene, the predominant carotenoid in tomatoes and tomato-based foods, is reported to protect against various cancers, especially prostate cancer. We investigated effect of lycopene on DNA damage cell growth inhibition Hep3B human hepatoma line. Lycopene was analyzed by HPLC, proliferation determined 3-(4,5-dimethylthiazolyl-2)-2,5-diphenyltetrazolium bromide (MTT) assay. A final concentration 0.1–50 μM added cells plated 96-well plates. After a 24-hr incubation, viability measured as...
We investigated dual modification of normal and waxy rice starch, focusing on digestibility. Amylosucrase (AS) was applied to maximize the slowly digestible resistant starch fractions. AS-modified starches were adjusted 25-40% moisture levels heated at 100 °C for 40 min. exhibited a B-type crystalline structure, hydrothermal treatment (HTT) significantly (p < 0.05) increased relative crystallinity with level. The thermal transition properties modified also affected by contents rapidly...
Bovine serum albumin (BSA)−galactomannan conjugates were prepared through the Maillard reaction. To 1 mol of BSA was bound 2.5−7 galactomannan. Conjugates could be grouped into two fractions, on basis weight-average molar mass measured with a multiangle laser light-scattering detector, main one 220 000−250 000 Da and other very small amount aggregates over Da. Spectroscopic analysis suggested that surface conjugate covered galactomannan conformation hydrophobic interior secondary structure...
ABSTRACT Structural characteristics of resistant starch (RS) were investigated. Tuber starches, hydrolyzed with 1 N HCl at 35°C for 8 hr followed by autoclaving‐cooling treatment, heated 100°C 16 after adjusting the moisture content to 20 or 30%. RS tuber starches ranged from 5.4 22.7% depending on source and type treatment. Gelatinization parameters isolated partially acid‐hydrolyzed heat‐moisture treatment (HMT) showed higher enthalpy (Δ H ) values lower peak temperature ( T p compared...
ABSTRACT: Protein‐stabilized emulsion gels were prepared via microbial transglutaminase (mTGase) catalysis, and their physicochemical characteristics examined. Emulsion oil droplet size interfacial protein load measured. The sodium caseinate soy isolate exhibited different microstructures physical properties. improved the storage stability of aroma compounds. Rheological measurements revealed interesting strength, gelation kinetics, thermal sensitivity mTGase‐induced comprised a fine network...
In this study, the effects of sonication and temperature-cycled storage on structural properties resistant starch content high-amylose corn were investigated. Sonication induced a partial depolymerization molecular structures amylopectin amylose. treatment appropriate changes for retrogradation. Although relative crystallinity sonicated was lower than that non-sonicated starch, after retrogradation showed much higher starch. Regardless treatment, resulted in degree isothermal storage, but...