• 제목/요약/키워드: gelatinization properties

검색결과 444건 처리시간 0.034초

Effects of Particle Size and Gelatinization of Job's Tears Powder on the Instant Properties

  • Han, Sung-Hee;Park, Soo-Jea;Lee, Seog-Won;Rhee, Chul
    • Preventive Nutrition and Food Science
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    • 제15권1호
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    • pp.67-73
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    • 2010
  • The effects of particle sizes (small, medium and large sizes) and gelatinization treatment on the changes of the instant properties of Job's tears powder were investigated. The degree of gelatinization on the different particle size samples of Job's tears powder was the highest in the small particle size, and it also showed an increasing trend regardless of pregelatinizing whether it is or not as the particle size decreased from large particle size to small particle size. The water solubility index of the pregelatinized samples was high compared to that of ungelatinized samples regardless of particle size and temperatures. The water absorption and swelling power increased as particle size and temperature were increased. The dispersibility and sinkability of ungelatinized sample was increased as particle size and temperature were increased and it also showed lower value regardless of particle size and temperature. However, the dispersibility and sinkability of pregelatinized samples were shown to have the opposite result, such that the smallest particle size of pregelatinized sample had the lowest sinkability (11.3%). The turbidity of the pregelatinized small particle size was the highest by a factor of 1.08.

Physicochemical Properties of Japonica Non-Waxy and Waxy Rice during Kernel Development

  • Kim, Sung-Kon;Jung, Sun-Ok
    • Food Science and Biotechnology
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    • 제15권2호
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    • pp.289-297
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    • 2006
  • In this study we examined the changes in weight and dimension, protein and amylose contents, and pasting properties of brown rice flour, as well as the gelatinization properties of starch, from two non-waxy japonica cultivars and one waxy japonica cultivar planted in an experimental field in 2002 under the same fertilizer conditions. The weight of both rough and brown rice increased consistently up to 42 days after flowering (DAF) for the non-waxy rice and to 35 DAF for the waxy rice. The changes in dimension of the brown rice kernel indicated that the length was maximized first, followed by breadth and then thickness. The protein content of the non-waxy rice remained fairly constant, but that of the waxy rice decreased by about 1% after 14 DAF. The amylose content of the non-waxy brown rice flour increased, but that of the waxy brown rice flour decreased during kernel development. As the kernel developed, the peak viscosity of the non-waxy rice flour increased up to 35 DAF, after which it decreased, whereas that of the waxy brown rice flour increased consistently. The gelatinization temperature of starch also increased in the waxy rice during kernel development up to 21 DAF. The gelatinization enthalpy of starch, however, increased in all rice cultivars throughout the kernel development.

Physicochemical Properties of Starch Affected by Molecular Composition and Structures: A Review

  • Srichuwong, Sathaporn;Jane, Jay-Iin
    • Food Science and Biotechnology
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    • 제16권5호
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    • pp.663-674
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    • 2007
  • Starches from different botanical sources differ in the ratio of amylose to amylopectin contents, molecular structures of amylose and amylopectin, granule morphology, and minor-component contents. These structural features result in different gelatinization, pasting, retrogradation properties, and enzyme digestibility of starch granules. In this review, compositions and molecular structures of starches and their effects on the physicochemical properties are summarized and discussed.

자색고구마 전분의 이화학적 특성 (Physiochemical Properties of Purple-Fleshed Sweet Potato Starch)

  • 박양균;최차란;임종환
    • 한국식품영양과학회지
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    • 제29권1호
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    • pp.1-5
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    • 2000
  • Physicochemical properties and gelatinization patterns of purple-fleshed sweet potato starch were studied. Shape of starch granule was round and polygonal, X-ray diffraction pattern was Ca-type. Amylose content was 14.4% which was lower than that of other sweet potato starch. Water binding capacity was 82.54%, swelling power and solubility at 8$0^{\circ}C$ were 27.94% and 15.35%, respectively. Initial temperature of gelatinization was 72$^{\circ}C$ using Brabender/Visco/Amylograph, consistency and setback were lower than those of other sweet potato starch. The peak temperature and enthalpy determined by DSC were 68.1$^{\circ}C$, 1.24cal/g, respectively. The transmittance of starch dispersions in alkaline solutions increased with NaOH concentration up to 0.17N, and then changed slowly at 0.19N or above. The apparent viscosities were similar to the transmittance of starch dispersions in alkaline solutions, but drastically increased above 0.21N.

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쌀의 호화 및 제빵적성의 품종 변이와 관련특성간 상관 (Varietal Variation in Gelatinization and Adaptability to Rice Bread Processing and Their Interrelation)

  • 강미영;손현미;최해춘
    • 한국작물학회지
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    • 제42권3호
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    • pp.344-351
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    • 1997
  • The experiment was conducted to examine the varietal variation in gelatinization of rice flour and adaptability to rice bread processing, and the interrelation among the relevant properties. IR 44 showed the lowest temperature of gelatinization onset(T$_{o}$ ) and the highest gelatinization enthalphy(ㅿH) measured by differential scanning calorimetry (DSC). The following lower T$_{o}$ was found with the order of Suweon 230<Pusa-33-30<T(N) 1, Daeribbyeo 1 and the next higher ㅿ.H was followed by the order of Pusa-33-30>Suweon 230. IRAT 177 revealed the highest temperature of gelatinization onset and conclusion(T$_{c}$) and the following higher T$_{c}$ was found with the order of Pusa-33-30>AC 27>Nonganbyeo. The varietal range of T$_{o}$ and T$_{c}$ was 50.0~72.5$^{\circ}C$ and 70.2~87.4$^{\circ}C$, respectively. The rice materials tested can be classified by scatter diagram on the plane of upper two principal components contracted from DSC thermogram and various characteristics relevant to processing and sensory preference of rice bread by principal component analysis. AC27, Suweonjo and IR 44 among high-amylose rices showed better suitability to rice bread processing. The temperatures of gelatinization peak and conclusion of rice flour checked by DSC were significantly negatively associated with springiness of rice bread. The most properties relevant to processing and sensory preference of rice bread such as hardness, moistness, springiness, cohesiveness, specific loaf volume and distribution or size of air cell revealed the close correlation between each other.other.

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겉보리 전분의 이화학적 특성및 호화기작 (Physicochemical Properties and Gelatinization Kinetics of Covered Barley Strach)

  • 김남수;남영중;민병용
    • 한국식품과학회지
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    • 제19권1호
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    • pp.12-17
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    • 1987
  • 올보리 전분의 물리화학적 특성 및 흐좌기작을 구명하였다. 올보리 전분의 크기는 $13-28{\mu}$였으며, 전분의 모양은 난형이나 원형이었다. 호화온도의 상숭에 따라 팽윤도와 용해도는 증가하여 $90^{\circ}C$에서 최대치인 7.22와 2.28%에 이르렀다. 올보리 전분에 있어서의 광투과성의 증대는 $80^{\circ}C$$90^{\circ}C$ 사이에서 완료되었다. 올보리 전분의 호화반응은 2단계로 나타났으며. 1단계 호화반웅의 활성화 에너지는 23.84 kcal/mole, 2단계 호화반응외 활성화에너지는 $80^{\circ}C$ 이하에서는 33.48kcal/mole, 그 이상에서는 72.82 kal/mole이었다.

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고구마 수침에 의한 변성 전분의 호화와 노화 특성 (Gelatinization and Retrogradation Properties of Modified Starch by Steeping Sweet Potato)

  • 이신경;신말식
    • 한국식품과학회지
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    • 제26권5호
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    • pp.638-643
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    • 1994
  • 조리와 식품 산업에 고구마 전분의 이용 가능성을 높이기 위해 고구마를 $40^{\circ}C$ 항온기에서 2, 4, 7, 10일간 수침시킨 후 전분을 분리 제조하고 이들 전분의 호화 특성과 노화 특성을 측정하였다. 시차주사열량기에 의한 호화 양상에서 무처리 전분의 피크 온도와 엔탈피는 각각 $73.7^{\circ}C,\;1.32cal/g$으로서 폭넓은 피크를 보였으며, 수침 전분은 피크 온도와 엔탈피가 증가하였다. 알칼리 호화 양상은 초기에 급격한 점도의 증가를 보이다 완만해했으며 무처리 전분에 비해 2, 4, 7일 수침 전분의 점도는 증가하였으나 10일 수침 전분은 감하였다. 호화액의 투명도는 모든 전분에서 저장에 따라 감소하였으며 수침 기간이 길어질수록 투명도는 낮아졌다. ${\alpha}$-아밀라아제-요오드법에 의한 노화도는 무처리 전분에 비해 수침 전분은 증가하였고, 노화 전분의 시차주사열량기에 의한 엔탈피도 4일 수침시킨 전분을 제외하고 수침에 의해 증가하였다. 무처리 전분과 분해 후 잔여 전분에 고구마 추출액을 첨가하여 호화시키며 노화도가 낮아졌으며 노화 억제 정도는 분해 후 잔여 전분이 더 컸다.

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품종별 감자 전분의 호화도 측정 (Determination of Degree of Gelatinization of Various Potato Starches)

  • 김경애;정란희
    • 한국식품조리과학회지
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    • 제6권4호통권13호
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    • pp.15-19
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    • 1990
  • 분질 감자인 남작, 중간질 감자인 세풍과 수미, 점질 감자인 대지마로부터 전분을 분리하여 가열 온도에 따른 호화도와 호화에 필요한 수분 함량을 조사하였다. 감자 전분 현탄액(5%)의 호화에 필요한 최저 온도는 $65^{\circ}C$이었다. $65^{\circ}C$에서의 호화도는 점질인 대지마 전분이 높고 분질인 남작 전분이 낮았으며 $75^{\circ}C$에서는 분질인 남작 전분이 가장 높고 중간질인 세풍 전분이 가장 낮게 나타났다. 감자 전분의 호화에 필요한 최저 수분 함량은 45%이었으며 $45{\sim}60%$에서의 전분의 호화도는 점질인 대지마 전분이 분질인 남작 전분보다 높았으나 70%에서는 모든 품종이 거의 비슷하였다.

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감자의 수침에 따른 전분의 열 호화 특성 (Gelatinization Properties of Starch during Steeping of Potato)

  • 정난희;김경애;김성곤;서복영;전은례
    • 한국식품조리과학회지
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    • 제14권3호
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    • pp.213-218
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    • 1998
  • The changes in gelatinization patterns of potato were investigated while steeping in water for 7 days at 30${\pm}$1$^{\circ}C$. The transmittance of 0.1% starch suspension was increased rapidly from 60$^{\circ}C$ in raw starch and the starch steeped for 2 days, and increased rapidly from 65$^{\circ}C$ in the starch steeped for 4 and 6 days. As the steeping period increased, the transmittance was decreased at above condition. The gelatinization temperature of the starch measured by differential scanning calorimetry was increased from 62.79$^{\circ}C$ to 63.72$^{\circ}C$ as the steeping period increased. The gelatinization enthalpy reached the maximum in the starch steeped for 4 days. By amylograph, the initial gelatinization temperature was increased from 66$^{\circ}C$ to 84$^{\circ}C$ as the steeping period increased. Peak viscosity was decreased during steeping and the starch steeped for 5 days had no peak viscosity. Peak height after cooling to 50$^{\circ}C$ was increased up to the 4th day and began to decrease. As the steeping period increased, there was much loss of birefringence at higher temperature. The crystallinity by X-ray diffraction disappeared from 65$^{\circ}C$.

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쑥가루를 첨가한 습식 및 건식 쌀가루의 이화학적 특성 (Effect of Mugwort Powder on Physicochemical Properties, Paste and Gel of Rice Flour)

  • 김영인
    • 한국농촌생활과학회지
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    • 제8권2호
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    • pp.125-129
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    • 1997
  • The effect of mugwort powder on some physicochemical properties of rice flour, the viscosity of rice flour pastes and the degree of gelatinization of pastes and gels were investigated. By addition of mugwort, water binding capacity, swelling power, and solubility of rice flour were increased, also the viscosity and, the degree of gelatinization of rice flour pastes and gels were increased. Generally wet rice flour-mugwort pastes and gels were better than those of dry rice flour-mugwort. And viscosity and gelatinization of the rice-mugwort pastes and gels were decreased slightly during storage at $20^{\circ}C$ for 7 days.

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