한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제32권3호
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- Pages.500-506
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- 2000
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- 0367-6293(pISSN)
Sodium Stearoyl Lactylate가 아밀로펙틴과의 결합물 형성 및 밀전분의 호화와 노화에 미치는 영향
Effect of Sodium Stearoyl Lactylate on Complex Formation with Amylopectin and on Gelatinization and Retrogradation of Wheat Starch
- Jang, Jae-Kweon (Department of Health Food Science, Chung Kang College of Cultural Industries) ;
- Lee, Yun-Hyung (HAITAI Confectionary co., ltd. R&D institute) ;
- Lee, Seok-Hoon (Department of Biotechnology, Yonsei University) ;
- Pyun, Yu-Ryang (Department of Biotechnology, Yonsei University)
- 발행 : 2000.06.30
초록
시차주사열량계(differential scanning calorimetry, DSC)를 사용하여 분석한 결과 밀전분으로 부터 분리한 아밀로펙틴은 밀전분의 노화특성과 일치된 특성을 나타내었다. 수분함량 8%의 아밀로펙틴과 SSL을 10 : 1의 중량 비율(w/w)로 혼합하여 DSC로 1차 가열과 냉각 후 2차 가열한 결과
The effects of sodium stearoyl lactylate(SSL) on the thermal properties of wheat starch and amylopectin, and the crystallinity properties of amylopectin were investigated using differential scanning calorimetry(DSC) and X-ray diffractometer. On the rescan(second heating), amylopectin produced the featureless thermogram shown at the second heating, and SSL alone melted at
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