The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Effects of High Hydrostatic Pressure on Physicochemical Properties of Waxy Rice Starch

고압처리 찹쌀전분의 이화학적 특성

  • Received : 2011.10.11
  • Accepted : 2011.12.07
  • Published : 2011.12.31
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Abstract

찹쌀전분의 고압처리시 pH 3~10 조건에서 고유점도는 1.328~1.426 ml/g 범위로 원료전분(1.15 ml/g)보다 낮았다. 특히, 고유점도는 산성 및 알칼리성 조건에서 감소하였다. 전분의 호화과정 중 열에너지량을 나타내는 호화엔탈피는 pH 3, 4 및 5 조건에서 고압처리한 찹쌀전분이 각각 13.86, 13.47 및 13.42 J/g으로 원료전분(16.3 J/g)보다 낮은 값을 보였다. 찹쌀전분의 호화온도 및 엔탈피 감소는 고유점도가 낮아지는 현상과 일치하였다.

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References

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