한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제25권4호
- /
- Pages.334-339
- /
- 1993
- /
- 0367-6293(pISSN)
두류전분의 이화학적 특성 비교
Comparison of Physicochemical Properties of Legume Starches
- Kweon, Mee-Ra (Department of Food and Nutrition, Seoul National University) ;
- Ahn, Seung-Yo (Department of Food and Nutrition, Seoul National University)
- 발행 : 1993.08.01
초록
전분입자의 크기는 동부와 녹두가 좀 작았으며, 강남콩과 팥은 약간 더 컸다. 아밀로오스 함량은 녹두와 강남콩이 시료 중 약간 더 많았으나 모두
Physicochemical properties such as amylose content, swelling power, gelatinization and DSC of legume starches were investigated. The granule shape of legume starches was oval. The size of cowpea and mung bean were smaller than kidney bean and red bean. The amylose content of mung bean and kidney bean was larger and were
키워드