Applied Biological Chemistry
- Volume 40 Issue 5
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- Pages.395-399
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- 1997
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
Effects of Amylose Content on Properties of Lintnerized Maize Starches and Yield of Resistant Starch
아밀로오스 함량이 산처리 옥수수전분의 특성 및 저항전분수율에 미치는 영향
- Lee, Shin-Kyung (Department of Food and Nutrition, Chonnam National University) ;
- Shin, Mal-Shick (Department of Food and Nutrition, Chonnam National University)
- Published : 1997.10.31
Abstract
Lintnerization properties and yield of enzyme-resistant starch in maize starches with different amylose content were investigated. Hydrolytic patterns of starches showed two distinct stages. With decreasing the amylose content, hydrolysis extents of starch increased. X-ray diffraction patterns of Amloca, PFP and commercial maize starch were the A crystalline type, and those of Amaizo 5 and Amylomaize VII were the B crystalline type. As acid hydrolysis time increased, the relative crystallinity of starches increased. After heating-cooling treatment was repeated up to 4 times, the yield of RS increased with increasing the amylose content. The yields of RS in lintnerzed maize starches decreased with acid treatment.
아밀로오스 함량이 다른 옥수수전분을 2.2N HCl로 산처리하여 산가수분해 특성 및 효소저항전분의 수율을 비교하였다. 산 가수분해경향은 아밀로오스 함량이 0%인 Amioca는 7일을 경계로, 그외의 전분은 4일을 경계로 2단계로 진행되었으며, 산가수분해 속도상수는 초기에