Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 23 Issue 6
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- Pages.683-688
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- 1991
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- 0367-6293(pISSN)
Effect of Extrusion-Cooking on the Molecular Structure and Alcohol Yield of Wheat Starch
압출조리에 의한 밀가루 전분질의 분자구조 변화와 알콜발효 효율에 관한 연구
- Lee, Cherl-Ho (Department of Food Technology, Korea University) ;
- Kim, Gi-Myung (Department of Food Technology, Korea University) ;
- Kim, Ji-Young (Department of Food Technology, Korea University) ;
- Lim, Jae-Gak (Department of Food Technology, Korea University)
- Published : 1991.12.01
Abstract
Wheat flour was extruded by a single-screw extruder, and used for the ethanol production of takju. The molecular structure and enzymic susceptability of extruded starch were compared to those of steam cooked one. The gel permeation chromatographic pattern of wheat flour extrudates was not significantly different from those of raw and steam cooked starches. However, the conversion rate of extruded starch into maltose by
단일축 압출조리기를 이용하여 밀가루를 조리한 후 탁주발효용 기질로 사용하여 알코올 수율을 조사하였다. 또한 스팀가열과 비교하여 압출조리에 의한 밀가루 전분질의 분자구조 변화와 효소 민감성에 대하여 gel permeation chromatography(GPC)와 고유점도 측정으로 평가하였다. 밀가루의 GPC patternd은 스팀 가열이나 방출조리에 의하여 크게 변화되지 않았다. 그러나
Keywords
- extrusion-cooking of flour;
- starch molecular structure;
- enzymic susceptability;
- alcohol yield;
- takju fermentation