Applied Biological Chemistry
- 제30권1호
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- Pages.24-30
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- 1987
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
멥쌀 전분의 호화특성
Gelatinization Characteristics of Nonwaxy Rice Starches
- 김남수 (농수산물 유통공사 종합식품연구원) ;
- 석호문 (농수산물 유통공사 종합식품연구원) ;
- 남영중 (농수산물 유통공사 종합식품연구원) ;
- 민병용 (농수산물 유통공사 종합식품연구원)
- Kim, Nam-Soo (Food Research Institute/AFMC) ;
- Sog, Ho-Moon (Food Research Institute/AFMC) ;
- Nam, Young-Jung (Food Research Institute/AFMC) ;
- Min, Byong-Yong (Food Research Institute/AFMC)
- 발행 : 1987.03.30
초록
멥쌀 중에서 태백과 상풍 두품종으로부터 전분을 분리하고 그 전분특성을 규명하였다. 태백 전분의 아밀로스 함량은 16%, 입자의 크기는
starches, isolated from Japonica and nonwaxy rites, were analyzed fur gelatinization characteristics. Amylose contents of Taebaeg and Sangpung starch were 16 and 17%, respectively. The portion of large-sized particles was more pronounced in the case of Sangpung starch. Swelling power and solubility increased according to the rise in gelatinization temperature. The decrease of pasting temperature according to the incense in starch concentration in Sangpung starch was higher than that of Taebaeg starch. Most of the increase in light penetration was accomplished between 85 and
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