Applied Biological Chemistry
- 제38권5호
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- Pages.403-407
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- 1995
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
탈지한 고아밀로오스 옥수수전분의 이화학적 특성
Physicochemical Properties of Defatted High Amylose Corn Starch
- Choi, Cha-Ran (Department of Food and Nutrition, Chonnam National University) ;
- Kim, Jeong-Ok (Department of Food and Nutrition, Chonnam National University) ;
- Lee, Shin-Kyung (Department of Food and Nutrition, Chonnam National University) ;
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Shin, Mal-Shick
(Department of Food and Nutrition, Chonnam National University)
- 발행 : 1995.10.31
초록
아밀로오스 함량이 높은 옥수수전분을 전분겔 제조에 이용하고자 고아밀로오스 옥수수전분과 99% 메탄올로 탈지한 전분의 이화학적 특성과 호화특성을 알아보았다. 전분입자의 모양은 둥근형이었고 탈지시모양의 변화는 없었으며 선 회절도에 의한 전분의 결정형은 모두 B형이었고 결정도의 변화는 없었다. 요드친화력은 51.6%로, 탈지시 71.3%로 증가하였으며 총지방질 함량은 감소하였다.
For the use of starch gel like Mook(a Korean traditional gel food), the physicochemical properties and gelatinization patterns of defatted high amylose corn starch were investigated. The crude and total lipid contents of starch decreased by defatting from 0.07%, 0.92% to 0.03%, 0.19%, respectively. But iodine affinity increased from 51.6% to 71.3%. Water binding capacity of starches increased from 104.6% to 117.3% after defatting. Soluble carbohydrate and leached amylose of untreated and defatted starches were increased rapidly above