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Physicochemical Properties of Starch in Water Chestnut (Eleocharis kuroguwai Ohwi)

올방개 괴경 전분의 이화학적 특성

  • Kim, Sang-Kuk (Division of Crop Science, Gyeongsangbuk-do Agricultural Research & Extension Services) ;
  • Shin, Jong-Hee (Division of Crop Science, Gyeongsangbuk-do Agricultural Research & Extension Services) ;
  • Kim, Su-Yong (Division of Crop Science, Gyeongsangbuk-do Agricultural Research & Extension Services) ;
  • Kim, Hak-Yoon (Division of Environmental Science & Engineering, Keimyung University) ;
  • Park, Shin-Young (Department of Clinical Pathology, Jeju Halla University, Jeju Special Self-Governing Province)
  • Received : 2012.07.05
  • Accepted : 2012.09.13
  • Published : 2012.09.30

Abstract

The physicochemical properties of tuber starch in water chestnut have been studied. Peak viscosity, hot paste viscosity and cooling peak viscosity were 5679, 3146 and 4262 RVU, respectively. In three transition parameters, onset temperature ($T_o$), peak temperature ($T_p$), and conclusion temperature ($T_c$) were 64.1, 68.5 and $72.3^{\circ}C$, respectively. Gelatinization enthalpy (${\Delta}H$ gel) was 4.48 J/g. A-type starch has a smaller proportion (11.4%) of short chains ($DP{\geq}12$) and a larger proportion (57.2%) of short chains ($13{\leq}DP{\geq}24$). The tuber starch of water chestnut displayed an A-type X-ray diffraction pattern showing a strong diffraction peak at $2{\Theta}$ values of $15.18^{\circ}$, $17.13^{\circ}$, and $23.1^{\circ}$, and a weak peak at $2{\Theta}$ values of $18.1^{\circ}$, $20.06^{\circ}$, and $26.69^{\circ}$. Their crystallinity was 28.6% and the mean starch granule size was 21.5 ${\mu}m$.

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