Starch Properties of Chinese Yam, Dioscorea opposita Thunb.

• 발행기관: 한국작물학회
• 저자명: Sang-Kuk Kim Jae-Hee Won Sang-Mo Kang In-Jung Lee
• 간행물 정보: 『한국작물학회지』제54권 제2호, 198~202쪽, 전체 5쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2009.06.30

영문 초록

The starch properties of two chinese yams were evaluated in this study. Amylose content ranged 13.5% to 19.3%. The swelling power of starches varied 10.98% to 11.43%. Water binding capacity in chinese yam starches ranged 93.46% to 107.21%, high WBC was observed in Ma 1. The onset temperature (To) of two chinese yam starches ranged 62.9 to 75.0℃, peak tem-perature (Tp) ranged 76.2 to 84.7℃. The PHI(peak height index) was about 4-fold higher in Anwon cultivar than in Ma 1 cultivar. SEM revealed that starches has a presence of large oval or spherical to small irregular-shape granules. Starch granule size ranged 15.23 to 15.52 μm, showing a typical C-type X-ray pattern.

목차

MATERIALS AND METHODS

RESULTS AND DISCUSSION

ACKNOWLEDGEMENT

REFERENCES

키워드

Chinese yam Dioscorea opposita Thunb. starch DSC RVA