Surface Analysis of Fermented Wheat and Rice Starch Used for Coating Traditional Korean Textiles
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 u...
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MDPI AG
2022-03-01
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| Series: | Materials |
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| Online Access: | https://www.mdpi.com/1996-1944/15/6/2001 |
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| author | Hye Hyun Yu Youngseo Lee Yun-Sik Nam Man-Ho Kim Kang-Bong Lee Yeonhee Lee |
| author_facet | Hye Hyun Yu Youngseo Lee Yun-Sik Nam Man-Ho Kim Kang-Bong Lee Yeonhee Lee |
| author_sort | Hye Hyun Yu |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-09T13:31:11Z |
| format | Article |
| id | doaj.art-71c098fbec394433b8df8e7ad205866a |
| institution | Directory Open Access Journal |
| issn | 1996-1944 |
| language | English |
| last_indexed | 2024-03-09T13:31:11Z |
| publishDate | 2022-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Materials |
| spelling | doaj.art-71c098fbec394433b8df8e7ad205866a2023-11-30T21:17:17ZengMDPI AGMaterials1996-19442022-03-01156200110.3390/ma15062001Surface Analysis of Fermented Wheat and Rice Starch Used for Coating Traditional Korean TextilesHye Hyun Yu0Youngseo Lee1Yun-Sik Nam2Man-Ho Kim3Kang-Bong Lee4Yeonhee Lee5Advanced Analysis Center, Korea Institute of Science and Technology, Seoul 02792, KoreaAdvanced Analysis Center, Korea Institute of Science and Technology, Seoul 02792, KoreaAdvanced Analysis Center, Korea Institute of Science and Technology, Seoul 02792, KoreaAdvanced Analysis Center, Korea Institute of Science and Technology, Seoul 02792, KoreaCenter for Environment and Welfare Research, Korea Institute of Science and Technology, Seoul 02792, KoreaAdvanced Analysis Center, Korea Institute of Science and Technology, Seoul 02792, KoreaWheat 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.https://www.mdpi.com/1996-1944/15/6/2001starchwheatricefermentedToF-SIMSSEM |
| spellingShingle | Hye Hyun Yu Youngseo Lee Yun-Sik Nam Man-Ho Kim Kang-Bong Lee Yeonhee Lee Surface Analysis of Fermented Wheat and Rice Starch Used for Coating Traditional Korean Textiles Materials starch wheat rice fermented ToF-SIMS SEM |
| title | Surface Analysis of Fermented Wheat and Rice Starch Used for Coating Traditional Korean Textiles |
| title_full | Surface Analysis of Fermented Wheat and Rice Starch Used for Coating Traditional Korean Textiles |
| title_fullStr | Surface Analysis of Fermented Wheat and Rice Starch Used for Coating Traditional Korean Textiles |
| title_full_unstemmed | Surface Analysis of Fermented Wheat and Rice Starch Used for Coating Traditional Korean Textiles |
| title_short | Surface Analysis of Fermented Wheat and Rice Starch Used for Coating Traditional Korean Textiles |
| title_sort | surface analysis of fermented wheat and rice starch used for coating traditional korean textiles |
| topic | starch wheat rice fermented ToF-SIMS SEM |
| url | https://www.mdpi.com/1996-1944/15/6/2001 |
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