Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Effect of Phosphate on Gelatinization of Rice Starch

인산염이 쌀전분의 호화에 미치는 영향

  • Kim, Il-Hwan (Department of Food Science and Nutriton, Dankook University) ;
  • Kim, Sung-Kon (Department of Food Science and Nutriton, Dankook University) ;
  • Lee, Kyu-Han (Department of Food Science and Nutriton, Dankook University)
  • 김일환 (단국대학교 식품영양학과) ;
  • 김성곤 (단국대학교 식품영양학과) ;
  • 이규한 (단국대학교 식품영양학과)
  • Published : 1985.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

Effect of phosphate (sodium polyphosphate 85%, sodium hexametaphosphate 7% and potassium phosphate 7%) on gelatinization of nonwaxy and waxy rice starches was investigated with X-ray diffractometry. The minimum moisture content for the gelatinization of nonwaxy starches was lowered in the presence of phosphate. The minimum temperature for the gelatinization of 5% starch suspensions was not altered by phosphate. However, the degree of gelatinigation of rice starches at the same temperature was higher in the presence of phosphate, except waxy rice starch.

인산염이 쌀전분의 호화에 미치는 영향을 X-ray 회절법으로 조사하였다. 인산염은 멥쌀전분의 호화에 필요한 수분을 감소시켰다. 5% 멥쌀전분 현탁액의 호화온도는 인산염에 의하여 영향을 받지 않았으나, 같은 온도에서는 인산염의 존재시 호화도는 높은 값을 보였다. 인삼염은 찹쌀전분의 경우 호화에 영향을 미치지 않았다.

Keywords