Yu Hye Hyun, Lee Youngseo, Nam Yun-Sik, Kim Man-Ho, Lee Kang-Bong, Lee Yeonhee
Advanced Analysis Center, Korea Institute of Science and Technology, Seoul 02792, Korea.
Center for Environment and Welfare Research, Korea Institute of Science and Technology, Seoul 02792, Korea.
Materials (Basel). 2022 Mar 8;15(6):2001. doi: 10.3390/ma15062001.
Wheat and rice starches, traditionally used to stiffen fabric, become less contaminated and more antiseptic after fermentation for several years, thus enhancing their functional activity. In the present study, analytical techniques using particle size analysis, a gloss meter and a colorimeter were used to measure the physical properties of wheat and rice starches that had been fermented for 5 and 7 years, respectively. Their chemical contents and composition were determined by nutrient measurements and time-of-flight secondary ion mass spectrometry (ToF-SIMS). The ToF-SIMS spectra and ion images showed that fermented starch contained more carbohydrate and less lipid than fresh starch. The surface morphologies of the fermented starch granules and starch-coated textiles were examined by scanning electron microscopy and compared with the surface morphologies of fresh starch granules. The fermented wheat and rice starch granules were smaller and more rounded with a lower level of N-containing compounds (proteins) and exhibited more antiseptic properties than fresh starch granules. The results showed that physical measurements and chemical analysis were simple and complementary techniques for investigating traditional Korean starch materials and textiles.
传统上用于使织物变硬的小麦淀粉和大米淀粉，经过数年发酵后污染减少且更具防腐性，从而增强了它们的功能活性。在本研究中，使用粒度分析、光泽度仪和色度计等分析技术来测量分别发酵了5年和7年的小麦淀粉和大米淀粉的物理性质。通过营养成分测定和飞行时间二次离子质谱（ToF-SIMS）来确定它们的化学含量和组成。ToF-SIMS光谱和离子图像显示，发酵淀粉比新鲜淀粉含有更多的碳水化合物和更少的脂质。通过扫描电子显微镜检查发酵淀粉颗粒和淀粉涂层纺织品的表面形态，并与新鲜淀粉颗粒的表面形态进行比较。发酵后的小麦和大米淀粉颗粒更小且更圆，含氮化合物（蛋白质）水平较低，并且比新鲜淀粉颗粒表现出更强的防腐性能。结果表明，物理测量和化学分析是研究韩国传统淀粉材料和纺织品的简单且互补的技术。
