Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 25 Issue 4
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- Pages.334-339
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- 1993
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- 0367-6293(pISSN)
Comparison of Physicochemical Properties of Legume Starches
두류전분의 이화학적 특성 비교
- Kweon, Mee-Ra (Department of Food and Nutrition, Seoul National University) ;
- Ahn, Seung-Yo (Department of Food and Nutrition, Seoul National University)
- Published : 1993.08.01
Abstract
Physicochemical properties such as amylose content, swelling power, gelatinization and DSC of legume starches were investigated. The granule shape of legume starches was oval. The size of cowpea and mung bean were smaller than kidney bean and red bean. The amylose content of mung bean and kidney bean was larger and were
전분입자의 크기는 동부와 녹두가 좀 작았으며, 강남콩과 팥은 약간 더 컸다. 아밀로오스 함량은 녹두와 강남콩이 시료 중 약간 더 많았으나 모두
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