Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 27 Issue 4
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- Pages.625-630
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- 1995
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- 0367-6293(pISSN)
Properties of Hot-water Extracts and Extract-gels of Starches for Mook
묵제조용 전분에서 분리한 열수추출물의 이화학적성질과 추출물겔의 특성
- Song, Young-Me (Department of Foods and Nutrition, Andong National University) ;
- Chung, Koo-Min (Department of Foods and Nutrition, Andong National University) ;
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Lee, Won-Jong
(Department of Food Science, Kang Nung National University)
- Published : 1995.08.31
Abstract
In order to know the effects of hot-water extracts of starches on gel formation and gel properties, some physicochemical properties and molecular distribution of the extracts were measured. Also, after acid-hydrolysis of starch gels and extract gels, extent of hydrolysis and
전분의 열수추출물 성분이 전분의 겔형성이나 성질과 어떤 관계가 있는 가를 연구하기 위해 묵제조용전분(도토리, 메밀, 녹두)과 비묵제조용전분(옥수수, 쌀, 밀)의 현탁액을