Octenylsuccinated corn starches prepared by reaction of corn starch with 1octenylsuccinic anhydride(OSAn) and their degree of substitution (DS), reaction efficiency(RE), residual octenylsuccinic acid (OSA), and physicochemical properties were compared with those of the native corn starch. DS increased with increase of OSAn and RE was much nearly the same regardless of increase of OSAn. The content of residual OSA was significantly lower than that of regulation of food additives. And as washing frequency of dispersion of the reactant was increased, the content of residual OSA of octenylsuccinated starch was decreased. Rapid Visco-Analyzer initial pasting temperature and setback of octenylsuccinated starches decreased whereas peak viscosity and breakdown increased. When DS of octenylsuccinated starches increased, temperature of initial gelatinization of octenylsuccinated starches drastically decreased. The octenylsuccinated starches also formed clearer pastes. The solubility was much nearly the same regardless of increase of DS at 70℃ but the swelling power increased about 1.2-1.7 times higher than that of native corn starch at 70℃. The water binding capacity of octenylsuccinated starches also decreased.

Korean traditional fermented foods have been diversely developed to enhance taste and flavor while preserving them on a long term basis. For those furthur utilization and development, more efforts to commercialize these products focusing to the consumer's needs should be proceded. In that sence, the fermented foods might be classified into the bioproduct (biofood) and the sterilized. The former defines the non-sterilized such as Kimchi, Jeotkal (fermented fishes), and Jang (fermented soybean products) so as to include various kinds of microorganisms, enzymes and the unknown bioproducts, while the latter defines the sterilized such as soysauce and vinegars proper to the commercialization. In this paper, present R & D status has been reviewed laying stress on Kimchi, Jeotkal and Jang and the mixed fermentation system by the microflora was suggested as a Korean style model for the future R & D direction in these fields.

In early 1956, MSG (monosodium glutamate) had been produced by hydrolysis of the vegetable proteins in Korea. In accordance with development of fermentation technology mainly led by the Japanese scientists, its major production method has been changed to microbial fermentation since 1962. Meanwhile, 5'-ribonucleotides which are nucleic acid-related condiments have been produced by the enzymic hydrolysis of yeast RNA and/or the direct fermentation by Miwon Co. and Cheil sugar Co., respectively since 1977. At the technological viewpoints, Korean fermentation level seems relatively highly-reputated over the world in terms of production yield and unit-consumption level. For further progress of technology, our emphasis on this research area should be laid on both improvement of bacterial strain by means of modern biotechnology and process development through the immobilization and/or computerized control technics, etc.