- Volume 21 Issue 6
동부와 녹두전분 Gel의 노화특성 비교
Comparison on Retrogradation Properties of Cowpea and Mung Bean Starch Gels
동부와 녹두 전분 gel의 텍스쳐 비교에 관한 연구의 일환으로 저장중의 노화 특성을 노화속도, 결정화도의 변화 및 이장량을 측정하여 비교하였다. 두 시료 전분 gel(30%)을
Retrogradation properties of cowpea and mung bean starch gels were investigated by rate of retrogradation, X-ray diffraction patterna and syneresis of gels. Retrogradation time constant of mung bean starch gel(30%) by Avrami equation had a similar value to that of cowpea starch gel. X-ray diffraction patterns of the two retrograded starch gels(10%) were B-type. The extent of retrogradation determined by syneresis showed that cowpea starch gel was a little larger than that of mung bean starch gel(6~10%).