Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 25 Issue 4
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- Pages.400-403
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- 1993
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- 0367-6293(pISSN)
Comparison of Differential Scanning Calorimetry with Enzymatic Method for the Determination of Gelatinization Degree of Corn Starch
DSC에 의한 전분의 Endothermic peak와 효소분석법에 의한 호화도 비교
- Lee, Boo-Yong (Korea Food Research Institute) ;
- Mok, Chul-Kyoon (Korea Food Research Institute) ;
- Lee, Cherl-Ho (Department of Food Technology, Korea University)
- Published : 1993.08.01
Abstract
Gelatinization degrees of torn and waxy corn starches in the low-moisture environment were determined by DSC thermogram and enzymatic analysis, the results were compared each other As the moisture content increased from 20% to 70%, the enthalpy of endothermic peak of starch increased linearly in DSC thermograms. When the moisture content exceeded above 70%, the DSC enthalpy of starch remained constant in DSC thermogram. The enthalpies for gelatinization of corn and waxy corn starches were 3.23 cal/g and 4.2 cal/g, respectively. When gelatinization degrees of starches were measured by enzymatic analysis, the gelatinization degree increased linearly as the moisture content increased from 20% to 80%. A linear correlation between DSC and enzymatic analysis was obtained only when the moisture content was under 70%.
Corn starch와 waxy corn starch를 시료전분으로 사용하여 수분함량