한국작물학회지 (KOREAN JOURNAL OF CROP SCIENCE)

  • 제54권2호
  • /
  • Pages.198-202
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  • 2009
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  • 0252-9777(pISSN)
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  • 2287-8432(eISSN)
한국작물학회 (The Korean Society of Crop Science)
권호 표지

Starch Properties of Chinese Yam, Dioscorea opposita Thunb.

  • Kim, Sang-Kuk (Division of Crop Sciences, Gyeongbuk Provincial Agricultural Technology Administration) ;
  • Won, Jae-Hee (Daegu Gyeongbuk Institute for Oriental Medicine Herb Quality Certification Center) ;
  • Kang, Sang-Mo (Division of Plant Biosciences, College of Agriculture and Life Science, Kyungpook National University) ;
  • Lee, In-Jung (Division of Plant Biosciences, College of Agriculture and Life Science, Kyungpook National University)
  • 발행 : 2009.06.30
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초록

The starch properties of two chinese yams were evaluated in this study. Amylose content ranged 13.5% to 19.3%. The swelling power of starches varied 10.98% to 11.43%. Water binding capacity in chinese yam starches ranged 93.46% to 107.21%, high WBC was observed in Ma 1. The onset temperature (To) of two chinese yam starches ranged 62.9 to $75.0^{\circ}C$, peak temperature (Tp) ranged 76.2 to $84.7^{\circ}C$. The PHI(peak height index) was about 4-fold higher in Anwon cultivar than in Ma 1 cultivar. SEM revealed that starches has a presence of large oval or spherical to small irregular-shape granules. Starch granule size ranged 15.23 to 15.52 ${\mu}m$, showing a typical C-type X-ray pattern.

키워드

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