Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 22 Issue 6
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- Pages.659-667
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- 1990
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- 0367-6293(pISSN)
Comparison of Physicochemical Properties of Starch Acetates Prepared by Conventional, Preheat Treatment and Extrusion Process
습식법과 예열처리법 및 Extrusion 공정에 의해 제조한 초산전분의 이화학적 성질비교
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Kim, Chong-Tai
(Korea Food Research Institute) ;
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Ryu, Gi-Hyung
(Korea Food Research Institute) ;
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Kim, Dong-Chul
(Korea Food Research Institute) ;
- Kim, Chul-Jin (Korea Food Research Institute)
- Published : 1990.11.01
Abstract
Starch acetates were prepared by conventional method, preheat treatment, and extrusion process through acetylation of corn starch with acetic anhydride and their physicochemical properties were investigated. The optimal conditions of the acetylation of starch by conventional method(CSA) was found that starch concentration was 30%, reaction temperature
옥수수전분을 무수초산과 아세틸화반응을 시켜 슬러리상태의 재래적인 방법과 예열처리에 의한 방법 및 extrusion 공정에 의하여 초산전분을 제조하여 이화학적 성질을 비교하였다. 재래적인 방법으로의 초산전분을 제조(CSA)할 경우 최고의 치환도를 갖는 반응 최적조건은 반응온도