한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제16권2호
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- Pages.201-205
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- 1984
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- 0367-6293(pISSN)
생강 전분과 옥수수 가교 전분의 이화학적 성질 비교
Comparison of Some Physicochemical Properties of Ginger Root and Cross-linked Corn Starches
- Hur, June (Department of Food and Nutrition, Dankook University) ;
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Kim, Sung-Kon
(Department of Food and Nutrition, Dankook University)
- 발행 : 1984.06.30
초록
생강전분의 몇 가지 물리화학적 성질을 옥수수 가교 전분과 비교 검토하였다. 생강전분은 아밀로스 함량이 23.5%, 물결합 능력이 99.1%이었고 B형의 X-ray 회절도를 보였다. 생강 전분의 광투과도는
Some physicochemical properties of ginger root (Zingiber officinale) starch were compared with those of cross-linked corn starch. The ginger root starch that contained 23.5% amylose had a water-binding capacity of 99.1% and a B-type X-ray diffraction pattern. The optical transmittance of the ginger root starch suspension increased from
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