Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Comparison of Some Properties of Naked Barley Starches

쌀 보리 전분의 성질비교

  • Kim, Oh-Mok (Department of Food Science and Technology, Chonnam National University) ;
  • Kim, Kwan (Department of Food Science and Technology, Chonnam National University) ;
  • Kim, Sung-Kon (Department of Food Science and Nutrition, Dankook University)
  • 김오목 (전남대학교 식품가공학과) ;
  • 김관 (전남대학교 식품가공학과) ;
  • 김성곤 (단국대학교 식품영양학과)
  • Published : 1985.02.28
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Abstract

Some properties of starches from three naked barley cultivars(Songhak, Youngsan and Jinan 56) were compared. No significant differences in water-binding capacity, amylose content, relative crystallinity, swelling power and gelatinization degree at various pasting temperatures among cultivars were observed. However, starches showed characteristic viscograph indices and viscosity development patterns in aqueous sodium hydroxide solution. Songhak starch exhibited the lowest pasting temperature and was the most resist to alkali gelatinization.

쌀보리(송학, 영산 및 진안56호) 전분의 물 결합능력, 아밀로스 함량, 상대적 결정도, Swelling Power및 가열에 따른 호화도의 변화는 품종간에 뚜렷한 차이를 보이지 않았다. 그러나 아밀로그람 특성값 및 알카리에 의한 점도 증가 양상은 품종마다 독특한 경향을 보였다. 송학전분은 아밀로그람에 의한 호화온도가 가장 낮았으며, 알카리 호화에 대하여 저항성이 큰 경향을 보였다.

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