한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제29권5호
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- Pages.876-881
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- 1997
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- 0367-6293(pISSN)
산처리 쌀전분의 분자구조와 노화속도
Relationship between Molecular Structure of Acid-Hydrolyzed Rich Starch and Retrogradation
- Kang, Kil-Jin (Korea Food & Drug Administration) ;
- Kim, Kwan (Department of Food Science and Technology, Chonnam National University) ;
- Lee, Sang-Kyu (Agency for Defence Development) ;
- Kim, Sung-Kon (Department of Food Science and Nutrition, Dankook University)
- 발행 : 1997.10.01
초록
쌀 전분을 1 N 염산용액으로 가수분해하였을 때 가수분해율은 1시간에 0.31%, 3시간에 0.39%, 12시간에 0.7%, 72시간 후에 4.7%이었다. 전분은 산에 의하여
The relationship between the molecular structure of acid-hydrolyzed rice starch and the retrogradation rate of starch gel was investigated. The molecular structure of starch was modified by acid hydrolysis with 1 N HCl at