감자의 수침조건에 따른 전분의 이화학적 특성

• 영문명: Physicochemical Properties of Starch during Steeping Condition of Potato
• 발행기관: 전남대학교 생활과학연구소
• 저자명: 정난희(Lan-Hee Jung) 김경애(Kyung-Ae Kim)
• 간행물 정보: 『生活科學硏究』家政科學硏究 第9輯, 55~67쪽, 전체 13쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 1999.12.30

영문 초록

Physicochemical properties of potato starches which were prepared by steeping at 10±1℃ and 25±1℃ for 11days were investigated. The pH of steeped water was decreased and the contents of reducing and total sugars in steeped water were increased during steeping. Shapes of all starch granules were round and polygonal, but size was decreased and some part of starch granule had porous surface by steeping. X-ray diffraction pattern was all B-type. Relative crystallinity was increased until 9 days at 10℃, 7 days at 25℃ of steeping and decreased thereafter. Protein, lipid and phosphorus in starch were decreased, but ash was increased by increasing steeping time. Amylose content and density were decreased, but water binding capacity was increased by steeping. Swelling power and solubility were decreased with increasing steeping. The intrinsic viscosity of potato starch was decreased by steeping.

목차

Abstract

Ⅰ. 서론

Ⅱ. 재료 및 방법

Ⅲ. 결과 및 고찰

Ⅳ. 결론

참고문헌

키워드

Potato Starch Steeping Physicochemical properties Intrinsic viscosity