Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 23 Issue 1
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- Pages.116-121
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- 1991
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- 0367-6293(pISSN)
Influence of Water and Surfactants on Wheat Starch Gelatinization and Retrogradation
수분과 계면활성제가 밀전분의 호화와 노화에 미치는 영향
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Shin, Mal-Shick
(Department of Food and Nutrition, Chonnam National University)
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신말식
(전남대학교 식품영양학과)
- Published : 1991.02.01
Abstract
The effects of water contents and surfactants, sodium stearoyl-lactylate, sucrose ester and distilled monoglyceride(Dimodan) on wheat starch gelatinization and retrogradation were studied by differential scanning calorimetry. The endothermic peak patterns of starch varied with water content of starch. When water content was less than 30%, gelatinization did not occur. The onset temperature of gelatinization peak of native starch was
밀전분의 호화와 노화에 수분함량과 sodium stearoyl-2-lactylate(SSL), sucrose ester(SE), monoglyceride(Dimodan) 같은 surfactant의 효과를 differential scanning calorimetry를 이용하여 조사하였다. 전분의 호화양상은 수분함량에 따라 다르고 수분함량이 30% 이하이면 호화가 일어나지 못하였다. 호화개시 온도는