Starch Properties of Daehak Waxy Corn with Different Harvest Times |
Lee, Sang-Hoon
(Dept. of Food Science and Technology, Chungbuk National University)
Hwang, In-Guk (Dept. of Food Science and Technology, Chungbuk National University) Kim, Hyun-Young (Dept. of Food Science and Technology, Chungbuk National University) Lee, Ha-Kyu (Dept. of Food Science and Technology, Chungbuk National University) Lee, Seong-Hee (Goesan Agricultural Technology and Extension Center) Woo, Seon-Hee (Dept. of Crop Science, Chungbuk National University) Lee, Jun-Soo (Dept. of Food Science and Technology, Chungbuk National University) Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University) |
1 | Han JS, Park KS. 2003. Effect of protein and degree of oxidation on viscoelastic behavior of corn starch gel. J Korean Soc Food Sci Nutr 32: 1046-1052. 과학기술학회마을 DOI ScienceOn |
2 | Lee YE, Osman EM. 1991. Correlation of morphological changes of rice starch granules with rheological properties during heating in excess water. J Korean Agric Chem Soc34: 379-385. 과학기술학회마을 |
3 | Lii CY, Shao YY, Tseng KH. 1995. Gelatinization mechanism and rheological properties of rice starch. Cereal Chem 72: 393-400. |
4 | Sandhya Rani MR, Bhattachrya KR. 1995. Microscopy of rice starch granules during cooking. Starch 47: 334-337. DOI |
5 | Cho SC, Shin HH, Cha YH, Pyun YR. 2007. Alkali gelatinization of corn starch suspension. Korean J Food SciTechnol 39: 169-174. 과학기술학회마을 |
6 | Juliano BO. 1985. Criteria and test for rice grain quality. In Rice Chemistry and Technology. Juliano BO, ed. American Association of Cereal Chemists, Inc., St. Paul, Minnesota, USA. p 443-513. |
7 | Liu H, Corke H, Ramsden L. 1999. Functional properties and enzymatic digestibility of cationic and cross-linked cationic ae, wx, and normal maize starch. J Agric Food Chem 47: 2523-2528. DOI |
8 | Deshpande SS, Sathe SK, Rangnekar PD, Salunkhe DK. 1982. Functional properties of modified black gram (Phaseolus mumgo L.) starch. J Food Sci 47: 1528-1533. DOI |
9 | Wootton M, Bamunuarachchi A. 1978. Water binding capacity of commercial produced native and modified starches.Starch/Starke 30: 306-309. DOI |
10 | Eliasson AC, Ljunger G. 1987. Interactions between amylopectin and lipid additives during retrogradation in a model system. J Sci Food Agric 44: 353-361. DOI |
11 | Kohyama K, Nishinari K. 1992. Cellulose derivatives effects on gelatinization and retrogradation of sweet potato starch. J Food Sci 57: 128-131. DOI |
12 | Germani R, Ciacco CF, Rodriguez-Amaya DB. 1983. Effect of sugars, lipids, and type of starch on the mode and kinetics of retrogradation of concentrated corn starch gels. Starch 35: 377-381. DOI |
13 | Pauline CP, Helen HP. 1972. Food theory and application. John Wiley & Sons Inc., NY, USA. p 187-191. |
14 | Puchongkavarin H, Caravinit S, Bergrhaller W. 2005.Comparative study of pilot scale rice starch production by an alkaline and an enzyme process. Starch 57: 134-144. DOI |
15 | Noh BS, Lee SC, Jang PS. 2005. Food enzyme engineering. 2nd ed. Shinkwang press, Seoul, Korea. p 203. |
16 | Fidley MJ, Bulpin PV. 1989. Aggregation of amylose in aqueous systems. The effect of chain length on phase behavior and aggregation kinetics. Macromolecules 22: 341-346. DOI |
17 | Park HK, Lee HG. 2005. Characteristics and development of rice noodle added with isolated soybean protein. Korean J Food Cookery Sci 21: 326-338. |
18 | Lee YS, Lim NY, Lee KH. 2000. A study on the preparation and evaluation of dried noodle products made from composite flours utilizing arrowroot starch. Korean J Soc Food Sci 16: 681-688. 과학기술학회마을 |
19 | Beleina A, Varriano-Marsyon E, Hoseney RC. 1980. Characterization of starch from pearl millets. Cereal Chem 57:300-303. |
20 | Kim JB, Lee SY, Kim SK. 1992. Rheological characteristics of thermal gelatinized corn starch solution. Korean J Food Sci Technol 24: 54-58. 과학기술학회마을 |
21 | Choi OJ, Shin MS, Chough SH. 2000. Viscosity properties of corn, potato and sweet potato starch according to pH.Korean J Human Ecology 3: 88-99. 과학기술학회마을 |
22 | Lee SK, Shin MS. 1997. Morphological properties of lintnerized maize starches with different amylose content. J Korean Soc Food Sci Nutr 26: 1086-1090. 과학기술학회마을 |
23 | Cho SC, Shin HH. 2007. Physicochemical characteristics of corn starch during the alkali gelatinization. Korean J Food Sci Technol 39: 673-643. |
24 | Yu C, Choi HW, Kim CT, Kim DS, Choi SW, Park YJ, Baik MY. 2006. Physicochemical properties of hydroxypropylated waxy rice starches and its application to Yukwa. Korean J Food Sci Technol 38: 385-391. 과학기술학회마을 |
25 | Byun MW, Kang IJ, Kwon JH, Lee SJ, Kim SK. 1995. The improvement of corn starch isolation process by gamma irradiation. Korean J Food Sci Technol 27: 30-35. 과학기술학회마을 |
26 | Lii CY, Chang SM, Yang HL. 1986. Correlation between the physicochemical properties and the eating quality of milled rice in Taiwan. Inst Chem Academia Sinica 33: 55-62. |
27 | Schoch TJ. 1964. Iodimetric determination of amylose.Meth Carbohydr Chem 4: 157-160. |
28 | Cirilo AG, Adrade FH. 1996. Sowing date and kernel weight in maize. Crop Sci 36: 325-331. DOI ScienceOn |
29 | Jung TW, Moon HG, Cha SW, Kim SL, Kim SK, Son BY. 2001. Comparison of grain quality characteristics in waxy corn hybrids with a white and a black colored pericarp. Korean J Breed 33: 40-44. |
30 | Nigam P, Singh D. 1995. Enzyme and microbial systems involved in starch processing. Enzyme Microb Technol 17:770-778. DOI |
31 | Tester RF, Yousuf R, Karkalas J, Kettliz B, Roper H. 2008. Properties of protease-treated maize starches. Food Chem109: 257-263. DOI |
32 | Lii CY, Tsai ML, Tseng KH. 1996. Effects of amylose content on the rheological property of rice starch. Cereal Chem73: 415-420. |
33 | Colonna P, Mercier C. 1984. Macromolecular structure of wrinkled and smooth pea starch components. Carbohydr Res 126: 233-247. DOI ScienceOn |
34 | Lineback DR. 1986. Current concepts of starch structure and its impart on properties. J Jpn Soc Starch Sci 33: 80-88. DOI |
35 | Morrison WR, Tester RF, Snape CE, Law F, Fidley MJ. 1993. Swelling and gelatinization of cereal starches: some effects of lipid-complexed amylose and free amylose in waxy and normal barley starches. Cereal Chem 70: 385-391. |
36 | Mun SH, Kim WS, Shin MS. 1997. Formation and properties of gel from maize starches with different amylose content. Korean J Soc Food Sci 13: 379-383. 과학기술학회마을 |
37 | Choi CR, Kim JO, Lee SK, Shin MS. 1995. Physicochemical properties of defatted high amylose corn starch. Agric Chem Boitech 38: 403-407. 과학기술학회마을 |
38 | Lee YT. 2006. Effect of heat treatments on in vitro starch hydrolysis of selected grains. J Korean Soc Food Sci Nutr35: 1102-1105. 과학기술학회마을 DOI |
39 | Campbell AM, Brianr AM. 1957. Wheat starch pastes and gels containing citric acid and sucrose. Food Res 22: 358-366. DOI |
40 | Kim JB, Lee SY, Kim SK. 1992. Rheological characteristics of thermal gelatinized corn starch solution. Korean J Food Sci Technol 24: 54-58. 과학기술학회마을 |