Applied Biological Chemistry
- 제39권3호
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- Pages.212-217
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- 1996
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
품종별 감자 전분의 분자 구조적 특성
Molecular Structural Properties of Various Potato Starches
- Na, Hwan-Sik (Department of Food Science and Technology, Chonnam National University) ;
- Park, Jong-Hoon (Department of Food Science and Technology, Chonnam National University) ;
- Kang, Kil-Jin (Department of Food Science and Technology, Chonnam National University) ;
- Kim, Sung-Kon (Department of Food Science and Nutrition, Dankook University) ;
- Kim, Kwan (Department of Food Science and Technology, Chonnam National University)
- 발행 : 1996.09.30
초록
감자 품종(분질인 남작, 중간질인 세풍, 점질인 대지마)간의 생전분, 열수 가용성 및 산처리전분의 구조적 특성을 조사하였다. 아밀로오스 함량은 남작이 28.0%, 세풍이 27난.0%, 대지마가 25.5%였다.
Molecular structural Properties of Potato starches from Irish cobbler(mealy Potato), Dejima(waxy or soggy potato) and Shepody were investigated. iodine reaction of Irish cobbler, Sephody and Dejima starches were 0.45, 0.44 and 0.43.