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정재홍;오만진
- Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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- 2003.10a
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- pp.222.2-223
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- 2003
추청벼와 삼강벼를 원료로 하여 전분을 제조하고 그 전분을 이용하여 초산 쌀 전분을 제조하여 얻어진 초산쌀 전분의 이화학적 성질을 검토하여 다음과 같은 결과를 얻었다. 초산 쌀 전분의 용해도와 팽윤력은 원료 전분에 비하여 높았으며 품종간에 약간의 차이를 나타내었다 광투과도는 원료 전분에 비하여 높았으며 원료 전력은 6$0^{\circ}C$, 초산 쌀 전분은 5$0^{\circ}C$부터 증가하기 시작하였으며, blue value는 원료 전분보다 낮게 나타났다. alkali number는 원료 전분보다 약7배 높았으며, 초산 쌀 전분 겔의경도, 응집성, 접착성, 점착성 및 저장성은 원료 전분 겔보다 높았으며 품종간에 약간의 차이를 나타내었다. Amylograph에 의한 초산 추정 및 삼강벼 전분의 호화개시온도는 각각 59$^{\circ}C$, 62$^{\circ}C$로서 초산 처리에 의해 5~6$^{\circ}C$ 낮아졌고, 초산 쌀 전분의 점도는 원료 전분에 비하여 14~38% 증가하였으며 추청벼 전분이 삼강벼 전분보다 높았다. 초산쌀 전분 입자의 표면구조는 원료 전분에 비하여 다소 팽윤되어 헝클어진 형태를 나타냈으며, 7$0^{\circ}C$ 30분 가열에 의해서 완전히 붕괴되었다.
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이현주;신말식
- Korean journal of food and cookery science
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- v.13 no.4
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- pp.478-483
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- 1997
The effects of defatting by ether or 85% methanol on the properties of nonwaxy rice flours (Odaebyeo and Mankeumbyeo) were investigated. Starch granules in the rice flour were all polygonal and showed all A-type crystalline patterns regardless of defatting. Amylose content of the rice flour extracted by ether (crude lipid-defatted rice flour, CLDRF) was similar to the untreated (untreated rice flour, URF), however, that of 85% methanol (total lipid-defatted rice flour, TLDRF) was increased. Defatting decreased the water binding capacities of rice flour in all samples. The swelling power of rice flour was higher in Odaebyeo than Mankeumbyeo, and that of CLDRF showed a similar pattern to the untreated. Swelling power was the highest in TLDRF up to 85$^{\circ}C$, but decreased in the following order CLDRF > URF > TLDRF at above 95$^{\circ}C$. A similar pattern was observed in the leached soluble fraction, and its apparent amyloae content was increased rapidly at above 85$^{\circ}C$.
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Kim, Nam-Soo;Ji, Soo-Kyung;Mok, Chul-Kyoon;Kim, Seung-Ho
- Korean Journal of Food Science and Technology
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- v.26 no.6
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- pp.799-804
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- 1994
A 0.625% dispersion of the pretreated konjac (Amorphophallus konjac) flour was treated with 3 volumes of ethanol and the precipitate was dried at room temperature to produce purified glucomannan in 67.2% yield. Konjac glucomannan was analyzed for proximate composition and the contents of total dietary fiber and minerals. TLC analysis with a mobile phase of isopropanol : $H_2O$(4 : 1, v/v) revealed the presence of mannose and glucose as component sugars. The molecular mass of konjac glucomannan was in the range between 240 and 370 kDa as determined by HPLC with a Protein Pak 300SW column. Water holding capacity of konjac glucomannan was greater than those of most other gums except guar and xanthan gums. Konjac glucomannan accelerated foam formation of bovine serum albumin. As the concentration of konjac glucomannan increased up to 2%, maximum viscosity increased drastically, whereas the swelling time at maximum viscosity decreased. When swelling temperature increased, maximum viscosity and the swelling time at maximum viscosity decreased simultaneously.
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