한국식품조리과학회지 (Korean journal of food and cookery science)
- 제15권3호
- /
- Pages.238-243
- /
- 1999
- /
- 2287-1780(pISSN)
- /
- 2287-1772(eISSN)
$\beta$ -Glucanase를 이용한 보리전분 분리공정의 개발
Development of Isolation Process of Barley Starch Using $\beta$ -glucanase
초록
보리로부터 전분을 분리하는 공정을 개발하기 위해 blending 처리,
For the development of technique for isolation of naked barley starch from Youngsan variety, optimum conditions of the isolation process were investigated. The effect of blending was examined and the results showed that 29.7% starch yield was obtained by 6 times of blending. After the blending, the barley starch contained 3.2% protein, 0.7% fat, 0.4% fiber, 0.4% ash and 2.8%