Applied Biological Chemistry
- 제27권2호
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- Pages.79-85
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- 1984
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
찰보리 전분(澱粉)의 이화학적(理化學的) 특성(特性)
Physicochemical Properties of Waxy Barley Starch
- Yoon, Gae-Soon (Department of Food and Nutrition, Yonsei University) ;
- Kang, Ock-Joo (Department of Food and Nutrition, Yonsei University) ;
- Kim, Hyong-Soo (Department of Food and Nutrition, Yonsei University)
- 발행 : 1984.06.30
초록
찰보리 품종(品種)인 창영과 스미레 전분(澱粉)을 분리(分離)하여 입자(粒子)의 성상(成狀)과 이화학적(理化學的) 특성(特性)을 검토(檢討)하였다. 광학현미경으로 본 입자(粒子)의 외형(外形)은 대부분 원형(形)으로 평균직경(平均直徑)은 창영
The physicochemical properties of starch isolated from two kinds of waxy barley were investigated. The average diameters of starch granules of Changyoung and Smire were 13.6 and 16.6 microns, respectively, and most of starch granules were round shape. X-ray diffraction patterns of two samples were A-types and amylose contents of two waxy barley starches were 4%, blue values and alkali numbers of Changyoung and Smire were 0.22 and 0.18, 5.2 and 4.0, raising powers of them were 167 and 173, respectively. The optical transmitance of 0.1% suspension of waxy barley starches increased rapidly from
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