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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Published inMaterials Vol. 15; no. 6; p. 2001
Main Authors Yu, Hye Hyun, Lee, Youngseo, Nam, Yun-Sik, Kim, Man-Ho, Lee, Kang-Bong, Lee, Yeonhee
Format Journal Article
LanguageEnglish
Published Switzerland MDPI AG 08.03.2022
MDPI
Subjects
Carbohydrates
Chemical analysis
Chemical composition
Color
Fermentation
fermented
Food
Fourier transforms
Gloss
Granular materials
Lipids
Morphology
Organic chemicals
Physical properties
Protective coatings
Rice
Scanning electron microscopy
Secondary ion mass spectrometry
SEM
starch
Starches
Surface analysis (chemical)
Textiles
ToF-SIMS
Wheat
United Kingdom > UK
United States > US
Germany
SEM
starch
wheat
ToF-SIMS
fermented
rice
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Summary: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.
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These authors contributed equally to this work.
ISSN:1996-1944
1996-1944
DOI:10.3390/ma15062001