한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제23권2호
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- Pages.175-182
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- 1991
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- 0367-6293(pISSN)
하이드록시프로필화 옥수수 전분의 이화학적 특성
Physicochemical Properties of Hydroxypropylated Corn Starches
- Yook, Cheol (Doosan Technical Center) ;
- Pek, Un-Hua (Doosan Technical Center) ;
- Park, Kwan-Hwa (Department of Food Science and Technology, Seoul National University)
- 발행 : 1991.04.01
초록
옥수수 전분을 propylene oxide와 반응시켜 치환도가
Hydroxypropylated starches were prepared by reaction of corn starch with propylene oxide and their physicochemical properties were compared with those of the native starch. Swelling power, solubility and water binding capacity increased with the increase of hydroxypropylation. The hydroxypropylation of corn starch significantly reduced the extent of digestion and iodine absorption. Starch molecules larger than