Morphological Properties of Lintnerized Maize Starches with Different Amylose Content

아밀로오스 함량이 다른 산처리 옥수수전분의 형태학적 특성

  • 신말식 (전남대학교 식품영양학과) ;
  • 이신경 (전남대학교 식품영양학과)
  • Published : 1997.12.01

Abstract

Morphological properties on lintnerized maize starches with different amylose content were investigated. With increasing the lintnerization periods and decreasing the amylose content, hydrolysis rate was increased. As amylose content of starch was increased, the degree of damage with acid treatment was decreased by SEM. With increasing hydrolysis, iodine affinity, apparent amylose content and ${\lambda}_{max}$ of lintnerized starches were decreased. Water binding capacities of lintnerized starches were higher than those of native starches.

References

  1. 옥수수정련기술과 전분화학 최성관
  2. Modified starches. properties and uses Cross-linked starches Wurzburg, O. B;Wurzburg, O.B(ed.)
  3. Cereal Chem. v.70 Preparation and pasting pro-perties of wheat and corn starch phosphates Lim, S.;Seib, P. A.
  4. Cereal Chem. v.67 Acetylated and hydroxypro-phlated distarch phosphates from waxy barley. Paste properties and freeze-thaw stability Wu, Y.;Seib, P. A.
  5. J. Sci Food Agric. v.61 Changes in rheological properties of hydroxypropyl potato st-arch pastes during freeze-thaw treatments.Ⅲ.Effect of cooking conditions and concentration of the starch paste Kim, H. R.;Muhrbeck, P.;Eliasson, A C.
  6. Starke v.30 molecular weight dis-tribution in starch solution when hydrolyzed with alpha-amylase and when oxidized with sodium hypochlorite Henriksnas, H;Bruun, H.
  7. Cereal Chem. v.51 Lintnerized starches gel filtration and enzymatic studies of insoluble residue from prolonged acid trea-tment of potato starch Robin, T P;Macia, C.;Charbonniere, R.;Guilbot, A.
  8. Starke v.39 Properties of residual maize starches following acid hydrolysis Inouchi, N.;Glover, D. V.;Fuwa, H.
  9. Starke v.44 mo-lecular weight characterization and gelling properties of acid-modified maize starches Pessa, E.;Suortti, T;Autio, K.;Poutanen, K.
  10. Modified Starches. Properties and Uses Food industry Langan, R. E.;Wurzburg, O.B.(ed.)
  11. J. Applied Glycosci v.41 Three stage hydrolysis pattem of rice starch by acid-treatment Kang, K. J.;Kim, K.;Kim, S. K.
  12. 쌀전분의 노화과정 중 전분 구조의 변화 연구 김성곤;김관;신말식;이신영;변시밍;이애랑
  13. 옥수수 이용에 관한 시찰 보고서
  14. 한국영양식량학회지 v.19 쌀 전분의 호화 및 산 가수분해 특성 박양균
  15. 한국식품고학회지 v.23 산처리 쌀전분의 성질 박양균;김성곤;김관
  16. 한국농화학회지 v.28 세품종 고구마 전분의 이화학적 특성 및 산처리에 의한 비교 임서영;신말식;안승요
  17. 한국농화학회지 v.35 고구마전분의 산처리 특성과 산부해 잔사의 구조적 특성 김성란;안승요
  18. 한국식품과학회지 v.28 강남콩 전분의 분자 구조적 특성 김관;강길진;김성곤
  19. 한국농화학회지 v.40 아밀로오스 함량이 다른 옥수수전분의 산처리 특성 및 효소저항전분의 수율 이신경;신말식
  20. Anal. Chem. v.28 Colorimetric method for determination of sugars and related substances Dubois, M.;Gilles, K A.;Mamilton, J. K.;Rebers, P. A.;Smith, R.
  21. Cereal Chem. v.47 A rapid colorimetric procedure for estimating the amylose con-tent of starches and flours Williams, P. C.;Kuzma, F D.;hlynka, I.
  22. J. Polymer Sci. v.28 Separationo f amylose from amylopectin of starch by an extraction-sedimentation procedure Montgomery, E. M.;Senti, F. R.
  23. Cereal Chem. v.42 Wheat starches. I. Comparison of physicochemical properties Medcalf, D. F.;Gilles, K. A.