한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제8권4호
- /
- Pages.230-235
- /
- 1976
- /
- 0367-6293(pISSN)
도토리전분(澱粉)의 이화학적(理化學的) 성질(性質)에 관(關)한 연구(硏究)
Studies on Some Physico-Chemical Properties of the Acorn Starch
- Kim, Jung-Ok (Hyosung Women's College) ;
- Lee, Mahn-Jung (Hyosung Women's College)
- 발행 : 1976.12.28
초록
3종(種)의 도토리 Quercus crispula Blume, Quercus serrata Thunberg 및 Quercus mongolica Fischer를 공시재료(供試材料)로 하여 그의 이화학적성질(理化學的性質), 호화도(糊化度), 점도(粘度) 및 X-ray회절등(回折等)을 실시(實施)한 결과(結果)는 다음과 같다. 1. 도토리는 지방(脂肪)
The current experiment has been carried out in order to find the chemical and physical properties of three species of the acorn starch. The results of the experiment are as follows. 1. Acorn is made up of 3.5-5.0% of lipid, 7.2-7.7% of protein, 71.6-76.3% of carbohydrate, and 1.9-2.2% of ash. 2. The purifying method of ether treated is better than that of 85% methanol treated for isolating pure starch. 3. Initial gelatinization temperature of the acorn starches ranged from
키워드