Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Morphological Properties of Lintnerized Maize Starches with Different Amylose Content

아밀로오스 함량이 다른 산처리 옥수수전분의 형태학적 특성

  • 신말식 (전남대학교 식품영양학과) ;
  • 이신경 (전남대학교 식품영양학과)
  • Published : 1997.12.01
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Abstract

Morphological properties on lintnerized maize starches with different amylose content were investigated. With increasing the lintnerization periods and decreasing the amylose content, hydrolysis rate was increased. As amylose content of starch was increased, the degree of damage with acid treatment was decreased by SEM. With increasing hydrolysis, iodine affinity, apparent amylose content and ${\lambda}_{max}$ of lintnerized starches were decreased. Water binding capacities of lintnerized starches were higher than those of native starches.

Keywords

References

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