Characteristics of granular cold-water-soluble potato starch treated with alcohol and alkali

The characteristics of cold-water-soluble potato starch (CWSS) produced using alcoholic–alkaline treatment were determined using scanning electron microscopy, rapid visco analysis (RVA), X-ray diffraction, differential scanning calorimetry, storage modulus (G′), loss modulus (G″), and gel images. Scanning electron microscopy revealed a damaged crystalline structure when CWSS was suspended in ethanol. The RVA analysis of native starch showed a peak value of viscosity at high temperatures, whereas the viscosity of CWSS did not show such a peak. The DSC diagram of native starch showed a gelatinization peak temperature; however, no such peak was observed for CWSS. Cold-water solubility tremendously increased in CWSS owing to the loss of crystallinity. The values of G′ and G″ in CWSS decreased with increasing temperature; the opposite was observed for normal potato starch. These results indicate that alcoholic–alkaline treatment affects the starch structure and produces totally different physicochemical properties from native starch; this makes CWSS feasible for use in a variety of food materials.     

Effect of crude microbial enzyme pretreatment on the liberation of biological compounds and antioxidant activity of red ginseng extract

To improve the quality of red ginseng extract, the effects of crude microbial enzyme pretreatment on the liberation of biological compounds and the antioxidant activity of the extract were studied. The total ginsenoside contents in red ginseng extract pretreated with and without crude microbial enzyme were 199 and 186μg/mL, respectively. More specifically, ginsenosides with the protopanaxadiol type of aglycone moieties showed significant increases (about 10%), while the protopanaxatriol type ginsenosides were hardly changed. Ginsenosides are thermally unstable, as they may degrade during thermal extraction above 70°C, and protopanaxatriol type ginsenosides are more susceptible than protopanaxadiol type. The contents of soluble solid, reducing sugars, polyphenolic compounds, and recovery of the enzymatic-pretreated group were increased 17, 51, 10, and 17%, respectively, compared with control. Additionally, the enzymatic-pretreated red ginseng extract showed significantly higher antioxidant activity and free radical scavenging ability than control.     

Photoluminescence and low-voltage cathodoluminescence characteristics of blue phosphor, ZnGa2O4:M (M = Na, Ag)

Photoluminescence and low-voltage cathodoluminescence characteristics of ZnGa₂O₄ phosphor doped with monovalent ions has been studied. Monovalent ions such as Na⁺ and Ag⁺ are incorporated into ZnGa₂O₄ lattices in order to increase the concentration of oxygen vacancies in the spinel lattice. By doping low concentrations of monovalent ions (Na⁺, Ag⁺) into ZnGa₂O₄, the self-activated blue luminescence originated from oxygen vacancies is enhanced. Also, the blue luminescence intensity is enhanced more along with a good color purity by annealing ZnGa₂O₄:Na⁺ in a reducing atmosphere, which is due to increasing the concentration of oxygen vacancies even more. The luminescence band at the UV region (λ_max=360 nm) does not become the major luminescence band by introducing Na⁺ ion into the ZnGa₂O₄ lattice, while the UV luminescence band becomes the major one by annealing the undoped ZnGa₂O₄ in a reducing atmosphere.     

Reverse-order source/drain formation with double offset spacer (RODOS) for low-power and high-speed application

We proposed "reverse-order source/drain formation with double offset spacer" (RODOS) structure for low-power and high-speed applications. Both simulation and experimental data were used to evaluate the potential of the structure. It showed improved performance in terms of poly-depletion effect, dc characteristics, gate delay (CV/I), switching energy (CV/sup 2/) and linearity (V/sub IP3/). It satisfied all the requirements of LOP and LSTP for 90 nm technology node in ITRS 2002. Simulation predicted 794 /spl mu/A//spl mu/m in on-current, 0.1 nA//spl mu/m in off-current, 65 mV/V in DIBL, 80 mV/dec in SS, 1.29 ps in gate delay, 198 GHz in f/sub T/ and 0.151 fJ in switching energy in addition to enhanced linearity. Finally, we confirmed the high feasibility and potential of the RODOS MOSFET's for low-power and high-speed applications such as an LNA in portable communication appliances.     

Vacuum ultraviolet optical properties of (La,Gd)PO4:RE (RE=Eu, Tb)

Vacuum ultraviolet excitation spectra of phosphors (La,Gd)PO₄:RE³⁺ (RE=Eu or Tb) and X-ray photoelectron spectra of LaPO₄ and GdPO₄ are investigated. The vacuum ultraviolet excitation intensity of (La,Gd)PO₄:RE³⁺ is enhanced with the increasing of Gd³⁺ content, which implies that Gd³⁺ plays an intermediate role in energy transfer from host absorption band to RE³⁺. When Gd³⁺ is doped into LaPO₄:Eu³⁺, charge transfer band (CT band) begins to shift to higher energy region and the overlap degree of CT band and the host absorption band gets greater with more Gd³⁺ doped into LaPO₄. These results suggest that the dopant (Gd³⁺) gives an important influence on energy transfer efficiency. The top of LaPO₄ valance band is formed by the 2p level of O²⁻, whereas that of GdPO₄ valance band is formed by the 2p level of O²⁻ and the 4f level of Gd³⁺, showing the differences in band structures between LaPO₄ and GdPO₄.     

Manufacture and characterization of optimized red ginseng drinks containing herbal medicine extracts

Food Science and Biotechnology - The optimum mixing ratio of red ginseng, herbal medicine extracts, and oligosaccharides for diabetic improvement was investigated and verified through animal...     

Characterization of a protease from over-matured fruits and development of a tenderizer using an optimization technique

This study aimed to analyze the characteristics of extracted protein enzymes from over-matured, used-up fruits such as kiwifruit, grape, apple, and pear; and to apply these extracts as a tenderizer for beef sausage. Kiwifruit showed the highest protease activity (921.08 unit), and grape showed medium activity (225.86 unit), whereas pear and apple showed lower values (97.75 and 78.29 unit, respectively). After 2 weeks, the protease activity of all over-matured fruits increased by approximately 16.9%, and the maximum protease activity appeared in the temperature range of 50–60°C, depending on the fruit extract. Failure stress was measured after adding the over-matured fruit extracts to the beef, and various tenderizers were manufactured using an optimizing technique according to a mixing ratio by each protease activity. The more kiwifruit content was added, the more the beef texture became soft. The optimum mixing ratio was categorized according to age groups such as elderly, middle, and young people.     

Infusion efficiency of sodium fluorescein into various starches

Food Science and Biotechnology - The objective of this study was to develop new drug delivery systems (DDS) and nutrient delivery systems (NDS), using starch as a carrier material for infusion...