Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 6 Issue 3 Serial No. 12
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- Pages.1-7
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- 1990
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
Physicochemical Properties of Acorn and Chestnut Starches
도토리와 밤 전분의 이화학적 특성 연구
- Lee, Hye-Seong (Dept. of Food & Nutrition, Seoul National University) ;
- Rhee, Hei-Soo (Dept. of Food & Nutrition, Seoul National University)
- Published : 1990.08.31
Abstract
The physicochemical properties of acorn and chestnut starches were investigated. The shape of two starches granules was the rounded trianglar and some elliptical, but that of chestnut was less rounded. Water binding capacity of acorn was 191% and that of chestnut was 200%. Gel volume of chestnut started to increase from
도토리와 밤전분의 이화학적 특성에 관한 비교 결과는 아래와 같다. 1) 전분입자의 표면구조는 도토리와 밤전분이 모두 모서리가 둥근 삼각형이나 타원형 모양이었으며 밤전분이 다소 더 각진 형태였다. 2) 물결합능력은 도토리가 191%, 밤이 200%로 밤전분이 약간 높았다. 3) gel 부피는 도토리보다 밤전분이 먼저
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