Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Physicochemical Properties of Arrowroot Starch

칡전분의 이화학적 성질

  • Kim, Kwan (Department of Food Science and Technology, Chonnam National University) ;
  • Yoon, Han-Kyo (Department of Food Science and Technology, Chungnam National University) ;
  • Kim, Sung-Kon (Department of Food and Nutrition, Dankook University)
  • 김관 (전남대학교 식품가공학과) ;
  • 윤한교 (충남대학교 식품가공학과) ;
  • 김성곤 (단국대학교 식품영양학과)
  • Published : 1984.12.30
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Abstract

Physicochemical properties of arrowroot starch were investigated. The starch had blue value of 0.397, alkali number of 10.1 and amylose content of 22.0%. The starch was practically insoluble in water up to $55^{\circ}C$. X-ray diffraction was C pattern, but was close to A pattern. The alkali number, X-ray pattern and viscogram of the starch and retrogadation rate of the starch gels indicated that the properties of the arrow root starch were close to those of cereal starches.

칡 전분 입자의 형태는 구형, 반구형 및 다각형으로서 입자 크기는 $3.3{\sim}23{\mu}m$이었다. 전분의 blue value는 0.397, 알카리수는 10.1, 아밀로스 함량은 22.0%, 물결합능력은 87.5%이었다. 칡전분은 $55^{\circ}C$까지 물에 불용성이었다. 전분의 알카리수, X-ray 회절도, 아밀로그라프에 의한 점도양상, 전분겔의 노화속도는 곡류전분과 비슷한 결과를 보였다.

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