Abstract
The physicochemical properties and gel forming properties of mungbean and buckwheat crude starches were investigated. The results were as follows; 1. The granule size and shape of mungbean crude starch were $11~32\mu\textrm{m}$ and oval, and those of buckwheat crude starch were $3~10 \mu\textrm{m}$ and polygonal. 2. The amylose conteut of mungbean crude starch and buckwheat crude starch were 78.0% and 26.4% respectively. 3. The blue value of mungbean crude starch and buckwheat crude starch were 1.030 and 0.409, respectively. 4. Periodate oxidation of mungbean crude starch resulted that amylose had the average molecular weight of 95, 648, degree of polymerization of 590 and amylopectin had the degree of branching of 5.4, glucose unit per segment of 18.6, and periodate oxidation of buckwheat crude starch resulted that amylose had the average molecular weight of 133, 690, degree of polymerization of 825 and amylopectin had the degree of branching of 5.2, glucose unit per segment of 19.2 5. Water binding capacity of mungbean crude starch was 185.1% and that of buckwheat was 209.9% 6. The pattern of change in swelling power of mungbean crude starch for increasing temperature started to increase at $60^{\circ}C$ and increased rapidly from $70^{\circ}C$, and that of buckwheat increased slowly from $60^{\circ}C$ to $90^{\circ}C$ without rapid increase. 7 The ranges of gelatinization temp. of mungbean and buckwheat crude starches were 63. 9-$109^{\circ}C$ and 52.5-84.$2^{\circ}C$, respectively. 8. The gelatinization patterns for 6% munbean crude starch and 8% buckwheat crude starch were investigated by Brabender amglograph. Mungbean crude starch showed the initial pasting temperature of 77.6$^{\circ}C$ without peak height, and buckwheat crude starch showed that of $62.5^{\circ}C$ without peak height. In addition, sensory evaluation for sample starch gels (mungbean, buckwheat, cowpea) was done. 1. The difference of sensory characteristics for each starch gel was significant. 2. The sample starch gels were regarded as 'Mook' by pannels. 3. 74.44% of the degree of Mooklike was explained by hardness.
1) 녹두 조전분은 크기가 11~32 $\mu\textrm{m}$인 타원형의 형태였고 메밀 조전분은 크기가 형의 형태였고 메밀 조전분은 크기가 3-l0 $\mu\textrm{m}$인 각이 전 형태였다. 2) 녹두 조전분의 아밀로오스 함량은 78.0% 였고, 메밀 조선분은 26.4%였다. 3) 녹두 조전분의 청가는 1.030였고 메밀 조전분은 0.409였다. 4) 녹두 정제전분의 아밀로오스 분자량은 95.648, 아밀로오스 중합도는 590, 아밀로펙틴 분지도는 포도당 100개당 5.4 그리고 아밀로펙틴 한 가지당 포도당 수는18.6개였다. 메밀 정제전분은 아밀로오스 분자량이 133.690, 아밀로오스 중합도는 825, 아밀로펙틴 분지도는 포도당 100개당 5.2. 그리고 아밀로펙틴 한 가지당 포도당수는 19.2개 였다. 5) 녹두와 메밀 조전분의 물 결합 능력은 각각 185.1%. 209.9%였다. 6) 녹두 조전분의 팽윤력은 6$0^{\circ}C$에서 서서히 증가하기 시작해서 7$0^{\circ}C$부터 급격히 증가했다. 매일 조전분의 팽윤력은 급격한 변화없이 넓은 온도 범위에 걸쳐 서서히 증가했다. 7)녹두 조전분의 호화온도 범위는 63.9$^{\circ}C$~109$^{\circ}C$였고, 메밀 조전분의 호화온도 범위는 52.5$^{\circ}C$~84.2$^{\circ}C$였다. 8) Brabender amylograph에 의한 호화 양상 조사결과 녹두 조선분의 initial pasting temp.는 77.6$^{\circ}C$였고 peak viscosity는 나타나지 않았다. 메밀 조선분의 initial pasting temp.는 62.5$^{\circ}C$였고 역시 peak viscos tty는 나타나지 않았다. 9) 각 전분겔 간에도 특성치마다 상당한 유의차를 나타냈다. 10) 시료로 만든 전분겔과 시판되고 있는 묵간에는 유의차가 별로 없었으므로, 시료로 만든 녹두.동부.메밀 선분겔 등이 관능검사자들에 의해 확실히 묵이라고 받아들여졌다. 11) 단단한 정도 하나의 특성치로도 묵스러운 정도의 74.44%가 설명될 수 있었다.