Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 31 Issue 5
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- Pages.1171-1177
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- 1999
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- 0367-6293(pISSN)
Microstructure of Recombinated Gels of Amylose and Amylopectin Isolated from Rice Starch
쌀전분으로부터 분리한 아밀로오스와 아밀로펙틴 혼합겔의 형태학적 구조
- Baek, Man-Hee (Department of Food and Nutrition, Chonnam National University) ;
- Shin, Mal-Shick (Department of Food and Nutrition, Chonnam National University)
- Published : 1999.10.31
Abstract
The changes on microstucture of recombinated gels with different ratio of amylose(A) and amylopectin(AP) which were isolated from nonwaxy rice starch were investigated by scanning electron microscope(SEM) and X-ray diffractometer. As the concentration of amylose was above 3%(1.08% of soluble amylose) in the amylose suspension, gel matrix became like a three-dimensional network. The microstructure of amylose gels showed a network including macroporous structure, but the higher the ratio of amylopectin content were, the firmer network were formed. In case of A/AP mixed gels(15%) with different amylose/amylopectin percent ratios ; 0/5, 5/10, 10/5, 15/0%, as the storage time of gels and the percent ratio of amylose content were increased, network was formed harder with thick films. While X-ray diffractograms of waxy rice starch which contained 100% amylopectin showed A type, those of purified amylose and amylopectin showed V type and amorphous patterns, respectively. Amylose(3%) gels added
쌀전분으로부터 분리한 아밀로오스와 아밀로펙틴이겔을 형성할 수 있는 최저농도로 아밀로오스와 아밀로펙틴 혼합겔을 제조하여 주사전자현미경과 X-선 회절기를 이용하여 겔 구조를 관찰하였다. 겔을 형성할 수 있는 최저농도인 용해성 아밀로오스 1.08% 농도에 아밀로펙틴을