Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 29 Issue 6
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- Pages.1309-1315
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- 1997
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- 0367-6293(pISSN)
Enzyme-Resistant Starch Formation from Mild Acid-Treated Maize Starches
약산처리 옥수수전분으로 호소저항전분의 생성
- Lee, Shin-Kyung (Department of Food and Nutrition, Chonnam National University) ;
- Mun, Sae-Hun (Department of Food and Nutrition, Chonnam National University) ;
- Shin, Mal-Shick (Department of Food and Nutrition, Chonnam National University)
- Published : 1997.12.01
Abstract
Yields of enzyme-resistant starch (RS) from three kinds of maize starches (Amioca, normal starch and Amylomaize VII) which were treated with 1 N HCl for 24 hr and physicochemical characteristics were investigated. Hydrolysis rate of maize starches decreased with increasing amylose content. Maximum wavelength
아밀로오스 함량이 다른 옥수수 전분을 1 N HCl로 산처리하여 약산처리 전분의 특성과 효소저항전분의 수율 및 특성을 비교한 결과 아밀로오스 함량이 증가할수록 산가수분해율은 감소하였고 산처리가 진행됨에 따라 최대흡수파장