Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Physicochemical Properties of Job's Tears (Coix lachryma-jobi L.) Starch Modified with Different Levels of Acid Hydrolysis

  • Kim, Hye-Won (Department of Food Science and Nutrition, Hanyang University) ;
  • Lee, Kwang-Yeon (Department of Food Science and Nutrition, Hanyang University) ;
  • Bae, In-Young (Department of Food Science and Nutrition, Hanyang University) ;
  • Jun, Soo-Jin (Department of Food Science and Nutrition, Hanyang University) ;
  • Lee, Ji-Yeon (Department of Food Science and Nutrition, Hanyang University) ;
  • Lee, Hyeon-Gyu (Department of Food Science and Nutrition, Hanyang University)
  • Published : 2009.10.31
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Abstract

Physicochemical properties of native and acid-modified Job's tears (Coix lachryma-jobi L.) starches were investigated. Starch extracted from Job's tears was treated with 2.2 N hydrochloric acid for different length of time (3, 6, 12, and 18 hr). The hydrolysis pattern of starches with the acid proceeded rapidly up to 12 hr and then the approached constant values. The swelling power of acid-modified starches measured at all temperatures was lower than that of its native counterparts and the water solubility index increased as temperature and hydrolysis time increased. Rapid visco analyzer viscograms of acid-modified starches demonstrated a very low viscosity as compared with that of native starch. However, Xray diffraction did not show any significant alteration in the crystallinity after acid-modification.

Keywords

References

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