한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제30권4호
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- Pages.787-793
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- 1998
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- 0367-6293(pISSN)
품종에 따른 강낭콩 전분의 이화학적 성질비교
Comparison on Physicochemical Properties of Korean Kidney Bean Starch according to Varieties
- Cho, Eun-Ja (Department of Food and Nutrition, Sungshin Women's University) ;
- Kim, Sung-Kon (Department of Food science and nutrition, Dankook University) ;
- Park, Sun-Hee (Korea Institute of Food Hygiene)
- 발행 : 1998.08.01
초록
품종별 강낭콩 전분의 성질에서 전분입자는 타원형으로 표면은 매끄러웠고 품종에 따른 차이는 보이지 않았다. 아밀로그램의 호화개시 온도는 농도
Physicochemical properties of starch of three cultivars of Korean kidney Bean Starches, Pink (PKB), Red (RKB) and White (WKB) were studied. Starch granule was oval/round and smooth in all samples. The amylograms showed a continuous increase of viscosity without peak during heating. The water-binding capacities of starches of PKB, RKB and WKB were 102.1%, 94.7% and 106.9%, respectively. The swelling powers were rapidly incresed in all samples. The amylose content, blue value and relative viscosity of kidney bean starches were