Applied Biological Chemistry
- 제41권7호
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- Pages.516-521
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- 1998
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
가열에 따른 찹쌀전분 호화액의 특성
Solublity Patterns and Gelatinization Properties of Waxy Rice Starches
- Song, Ji-Young (Dept. of Food and Nutrition, Chonnam National University) ;
- Shin, Mal-Shick (Dept. of Food and Nutrition, Chonnam National University)
- 발행 : 1998.12.31
초록
화선찰벼와 신선찰벼로부터 전분을 분리하여 이화학적 성질, 가열에 따른 용출양상과 호화 특성을 비교 하였다. 전분입자는 모두 둥글거나 다각형이었고, X-선 회절도 양상은 모두 A형을 보였다. 아밀로오스 함량은 신선찰벼와 화선찰벼 전분이 각각 1.48, 1.60%이었고, 물결합 능력은 138.3, 137.3%로 차이가 없었으며,
Solubility patterns and gelatinization properties of two waxy rice starches, Sinsunchalbyeo and Hwasunchalbyeo, were investigated. Shapes of all starch granules were round and polygonal, and their X-ray diffraction patterns were all A type. Amylose content and water binding capacity of Sinsunchalbyeo were similar to those of Hwasunchalbyeo. The swelling powers and solubilities of two starches were increased with increasing temperature in range of