한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제19권3호
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- Pages.245-249
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- 1987
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- 0367-6293(pISSN)
국내산 조전분의 이화학적 특성
Physicochemical Properties of Domestic Millet Starches
- Kim, Nam-Soo (Food Research Institute/AFMC) ;
- Seog, Ho-Moon (Food Research Institute/AFMC) ;
- Nam, Young-Jung (Food Research Institute/AFMC)
- 발행 : 1987.06.01
초록
국내산 메조와 차조로부터 전분을 분리, 정제하고 그 이화학적 특성을 구명하였다. 메조전분과 차조전분의 blue value는 각각 0.69, 0.32였으며, 아밀로스 함량은 각각 28.0%, 8.0%였다. 메조전분과 차조전분의 수분결합력은 88.1%와 80.0%였고, 분입자의 크기는
Physicochemical properties of domestic millet starches were determined. Amylose contents of nonwaxy and waxy millet starches were 28.0 and 8.0%, respectively. The water binding capacity of nonwaxy millet starch was slightly higher than that of waxy millet starch. There was no recognizable difference on granule size between nonwaxy and waxy millet starch. Abrupt increases in swelling power over
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