Physicochemical properties of partially α-glucan-coated normal corn starch formed by amylosucrase from Neisseria polysaccharea.

Amylosucrase (AS) is a glycosyltransferase that produces linear α-1,4 glucans using sucrose as the sole substrate. In this study, for various applications, α-glucan-coated starch (α-GCS) was produced by AS (20 U/L) from Neisseria polysaccharea to improve the physicochemical properties of raw normal corn starch (NCS) by applying different reaction conditions (i.e.

The influence of in vitro pectin fermentation on the human fecal microbiome.

Pectin is a complex dietary fiber and a prebiotic. To investigate pectin-induced changes in the gut microbiome and their effects on the short chain fatty acids (SCFAs) production, we performed in vitro pectin fermentation using the feces of three Korean donors. The pectin degradations in all three donors were observed.

Effect of millimeter waves on the microbiological and physicochemical properties of Korean rice wine .

Millimeter waves are electric waves between 30 and 300 GHz. They are known to affect microbial growth. Here, the effects of millimeter waves on the microbiological and physicochemical properties of irradiated during fermentation were investigated.

Effects of millimeter wave treatment on the germination rate and antioxidant potentials and gamma-aminobutyric acid of the germinated brown rice.

Many studies have been conducted to promote germination in brown rice in order to improve its nutritional value in terms of enzymes, protein quality, and micronutrient content. The purpose of this study was to investigate the effect of millimeter wave on germination. Millimeter wave is a form of electromagnetic radiation with frequency between 30 and 300 GHz, and is also called 'biomicrowave'.

Effects of Freeze-dried Mulberry on Antioxidant Activities and Fermented Characteristics of Yogurt during Refrigerated Storage.

This study investigated the effect of added freeze-dried mulberry fruit juice (FDMJ) (1, 3 and 5%) on the antioxidant activity and fermented characteristic of yogurt during refrigerated storage. A decrease in pH of yogurt and increase in acidity was observed during fermentation. The yogurts with FDMJ exhibited faster rate of pH reduction than control.

Effects of Edible Seaweed on Physicochemical and Sensory Characteristics of Reduced-salt Frankfurters.

The effects of sea tangle, sea mustard, hijiki, and glasswort were investigated based on the proximate composition, salinity, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics of reduced-salt (NaCl) meat batter and frankfurters. The moisture content, salinity, lightness of the meat batter and frankfurter, hardness, gumminess, and chewiness of the reduced-salt frankfurters with sea weeds were lower than the control without seaweed (p<0.05).