Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Determination of degree of gelatinization of arrowroot starch

칡전분의 호화도 측정

  • 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 Science and Nutrition, Dankook University)
  • 김관 (전남대학교 식품가공학과) ;
  • 윤한교 (충남대학교 식품가공학과) ;
  • 김성곤 (단국대학교 식품영양학과)
  • Published : 1985.03.30
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Abstract

Moisture requirement for the gelatinization and degree of gelatinization of arrowroot starch were analyzed by X-ray diffractometry. The minimum moisture content for the complete gelatinization of the starch was 45%. The gelatinization of 6% starch suspension was terminated at $75^{\circ}C$.

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