Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Physicochemical Properties of the Durian Seed Starch

Durian 종자 전분의 이화학적 특성

  • Lee, Seong-Gap (Department of Food Science and Technology and Institute of Food Industry, Hankyong National University) ;
  • Kim, Hyeong-Su (Department of Food Science and Technology and Institute of Food Industry, Hankyong National University) ;
  • Son, Jong-Youn (Department of Food Science and Technology and Institute of Food Industry, Hankyong National University)
  • 이성갑 (국립한경대학교 식품공학과 및 식품산업연구소) ;
  • 김형수 (국립한경대학교 식품공학과 및 식품산업연구소) ;
  • 손종연 (국립한경대학교 식품공학과 및 식품산업연구소)
  • Published : 1999.12.31
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Abstract

The granular size and shape of durian seed starch were $2.0-10.0\;{\mu}m$ and oval and polygonal. Amylose contents of durian seed, corn, sweet potato and potato starch were 28.3%, 27.5%, 20.3% and 21.7%, respectively. Blue value of durian seed (0.370) higher than that of corn (0.368), sweet potato (0.332), and potato starch (0.338). Alkali numbers of durian seed, corn, sweet potato and potato starch were 7.39, 9.02, 7.08 and 5.43, respectively. Swelling power of durian seed starch was similar to that of sweet potato starch. X-ray diffraction patterns of durian seed starch showed an A-type crystalline structure. According to pasting properties by Rapid Visco-Analyzer, the gelatinization temperature of durian seed starch $(76.6^{circ}C)$ was higher than that of corn $(73.0^{circ}C)$, sweet potato $(72.3^{circ}C)$ and potato starch $(70.2^{circ}C)$. The breakdown of durian seed starch were lower than that of corn, sweet potato and potato starch.

Durian 종자 전분의 입자크기범위는 약 $2.0-10.0\;{\mu}m$ 이었으며 구형과 다각형의 형태를 갖고 있었다. Durian종자, 옥수수, 고구마, 감자전분의 아밀로오스 함량은 28.3%, 27.5%, 20.3% 및 21.7%이었다. Durian 종자, 옥수수, 고구마, 감자전분의 blue value는 0.370, 0.368, 0.332 및 0.338이었으며, 알칼리도는 7.39, 9.02, 7.08 및 5.43이었다. Durian 종자 전분의 팽윤력과 용해도는 감자전분보다 낮았다. Durian 종자자전분의 X-선 회절도에 의한 결정성은 곡류전분과 같은 A형이었다. RVA로 측정한 durian 종자 전분의 호화개시온도 $(76.6^{circ}C)$는 옥수수$(73.0^{circ}C)$, 고구마$(72.3^{circ}C)$, 감자전분 $(70.2^{circ}C)$보다 높았으며 breakdown은 낮은 반면 setback은 높았다.

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