참고문헌
- AACC. 2000. Approved methods of the AACC. 10th ed. American Association of Cereal Chemists, Inc., St. Paul, MN, USA. Method 76-21.
- Abegunde OK, Mu TH, Chen JW, Deng FM. 2013. Physicochemical characterization of sweet potato starches popularly used in Chinese starch industry. Food Hydrocoll 33(2):169-177. https://doi.org/10.1016/j.foodhyd.2013.03.005
- Ahn YS, Jeong BC, Chung MN, Lee JS, Jeong KB, Oh YB, Jeong DH, Cho SY, Min KS, Lee JS, Kim ES, Kim TG. 2000. A new sweetpotato (Ipomoea batatas (L.) Lam.) cultivar, 'Jinhongmi' for the edible and the starch. Korean J Breed Sci 32(1):95-97.
- Ahn YS, Chung MN, Jeong BC, Lee JS, Oh YH. 2002. A new sweetpotato variety resistant to Fusarium wilt, 'Singeonmi'. Korean J Breed Sci 34(4):381-382.
- AOAC. 2000. Official Methods of Analysis. 17th ed. Association of Official Analytical Chemists, Washington DC, USA. Method 991.42.
- Baek HR, Kim HR, Kim KM, Kim JS, Han GJ, Moon TW. 2014. Characterization of Korean sweet potato starches:Physicochemical, pasting, and digestion properties. Korean J Food Sci Technol 46(2):135-142. https://doi.org/10.9721/KJFST.2014.46.2.135
- Baek MH, Shin MS. 1995. Effect of water activity on the physicochemical properties of sweet potato starch during storage. Korean J Food Sci Technol 27(4):532-536.
- Chen Z, Sagis L, Legger A, Linssen JPH, Schols HA, Voragen AGJ. 2002. Evaluation of starch noodles made from three typical Chinese sweet potato starches. J Food Sci 67(9):3342-3347. https://doi.org/10.1111/j.1365-2621.2002.tb09589.x
- Han SK, Song YS, Lee HU, Ahn SH, Yang JW, Lee JS, Chung MN, Suh SJ, Park KH. 2013. Difference of starch characteristics of sweetpotato (Ipomoea batatas (L.) Lam) by cultivated regions. Korean J Food Sci Technol 45(6):682-692. https://doi.org/10.9721/KJFST.2013.45.6.682
- Han SK, Song YS, Ahn SH, Yang JW, Lee HU, Lee JS, Chung MN, Nam SS, Choi IH, Park KH. 2014. Physicochemical characteristics of sweetpotato (Ipomoea batatas (L.) Lam) starch depending on cultivation periods. Korean J Food Sci Technol 46(6):750-756. https://doi.org/10.9721/KJFST.2014.46.6.750
- Huang TT, Zhou DN, Jin ZY, Xu XM, Chen HQ. 2016. Effect of repeated heat-moisture treatments on digestibility, physicochemical and structural properties of sweet potato starch. Food Hydrocoll 54(A):202-210. https://doi.org/10.1016/j.foodhyd.2015.10.002
- Imberty A, Buleon A, Tran V, Peerez S. 1991. Recent advances in knowledge of starch structure. Starch-Starke 43(10):375-384. https://doi.org/10.1002/star.19910431002
- Jacobs H, Eerlingen RC, Clauwaert W, Delcour JA. 1995. Influence of annealing on the pasting properties of starches from varying botanical sources. Cereal Chem 72(5):480-487.
- Jane JL, Chen JF. 1992. Effect of amylose molecular size and amylopectin branch chain length on paste properties of starch. Cereal Chem 69(1):60-65.
- Jo AR, Kim HR, Choi SJ, Lee JS, Chung MN, Han SK, Park CS, Moon TW. 2016. Preparation of slowly digestible sweet potato Daeyumi starch by dual enzyme modification. Carbohyd Polym 143:164-171. https://doi.org/10.1016/j.carbpol.2016.02.021
- Kim JE, Ren CS, Shin MS. 2013. Physicochemical properties of starch isolated from eight different varieties of Korean sweet potatoes. Starch-Starke 65(11-12):923-930. https://doi.org/10.1002/star.201200217
- Kim KE, Kim SS, Lee YT. 2010. Physicochemical properties of flours prepared from sweet potatoes with different flesh colors. J Korean Soc Food Sci Nutr 39(10):1476-1480. https://doi.org/10.3746/jkfn.2010.39.10.1476
- Kitahara K, Fukunaga S, Katayama K, Takahata Y, Nakazawa Y, Yoshinaga M, Suganuma T. 2005. Physicochemical properties of sweetpotato starches with different gelatinization temperatures. Starch-Starke 57(10):473-479. https://doi.org/10.1002/star.200400349
- Kweon MR, Kim SR, Lim KS, Ahn SY. 1992. Characterization of mook (starch-gel food) forming starches. J Korean Agric Chem Soc 35(2):92-98.
- Lee JS, Ahn YS, Kim HS, Chung MN, Jeong BC. 2006. Making techniques of hight quality powder in sweetpotato. Korean J Crop Sci 51(spc1):198-203.
- Lee JS, Ahn YS, Chung MN, Kim, HS, Jeong KH, Bang JK, Song YS. Shim HK, Han SK, Suh SJ. 2010. A new sweetpotato cultivar for use of bioethanol 'Daeyumi'. Korean J Breed Sci 42(6):674-678.
- Lee JS, Chung MN, Ahn YS, Kim HS, Song YS, Shim HK, Han SK, Kim JM, Suh SJ, Kim JJ, Jeong KH, Choi JS. 2013. A sweet potato cultivar 'Jeonmi' for starch processing. Korean J Breed Sci 45(4):440-444. https://doi.org/10.9787/KJBS.2013.45.4.440
- Lee YI, Lee SJ, Noh WS. 1996. Amylogram characteristics and swelling power of modified starches. J Ind Technol Res Inst 7:55-60.
- Lockwood S, King JM. 2008. Amino acid additives effects on sweet potato starch thermal properties. Starch-Starke 60(12):690-695. https://doi.org/10.1002/star.200800711
- Medcalf DG, Gilles KA. 1965. Wheat starches. I. Comparison of physicochemical properties. Cereal Chem 42(6):558-568.
- Mun SH, Kim WS, Shin MS. 1997. Formation and properties of gel from maize starches with different amylose content. J Korean Soc Food Sci 13(4):379-383.
- Noda T, Kimura T, Otani M, Ideta O, Shimada T, Saito A, Suda I. 2002. Physicochemical properties of amylose-free starch from transgenic sweet potato. Carbohyd Polym 49(3):253-260. https://doi.org/10.1016/S0144-8617(01)00343-5
- Noda T, Takahata Y, Sato T, Ikoma H, Mochida H. 1996. Physicochemical properties of starches from purple and orange fleshed sweet potato roots at two levels of fertilizer. Starch-Starke 48(11-12):395-399. https://doi.org/10.1002/star.19960481103
- Park SJ, Kim JM, Kim JE, Jeong SH, Park KH, Shin MS. 2011. Characteristics of sweet potato powders from eight Korean varieties. Korean J Food Cook Sci 27(2):19-29. https://doi.org/10.9724/kfcs.2011.27.2.019
- Schoch TJ, Leach W. 1964. Whole starches and modified starches. Vol. II. pp 106-108. In: Methods in carbohydrate chemistry. Whistler RL (ed). Academic Press, NY, USA.
- Shin MY, Youn KS, Lee SW, Moon HK, Lee WY. 2011. Optimization of vacuum drying conditions for a steamed (pumpkin-) sweet potato slab by response surface methodology. J Korean Soc Food Sci Nutr 40(9):1314-1320. https://doi.org/10.3746/jkfn.2011.40.9.1314
- Srichuwong S, Sunarti TC, Mishima T, Isono N, Hisamatsu M. 2005. Starches from different botanical sources. II:Contribution of starch structure to swelling and pasting properties. Carbohyd Polym 62(1):25-34. https://doi.org/10.1016/j.carbpol.2005.07.003
- Thao MH, Noomhorm A. 2011. Physiochemical properties of sweet potato and mung bean starch and their blends for noodle production. J Food Process Technol 2(1):105-114.
- Tian SJ, Rickard JE, Blanshard JMV. 1991. Physicochemical properties of sweet potato starch. J Sci Food Agric 57(4):459-491. https://doi.org/10.1002/jsfa.2740570402
- Williams PC, Kuzina FD, Hlynka I. 1970. Rapid colorimetric procedure for estimating the amylose content of starches and flours. Cereal Chem 47:411-420.
- Yang JW, Kim JM, Lee HU, Han SK, Lee JS, Nam SS, Chung MN, Song YS, Ahn SH, Choi IH. 2015. Effect of virus free stocks of sweetpotato cultivated at different regions. Korean J Crop Sci 60(1):54-62. https://doi.org/10.7740/kjcs.2014.60.1.054
- Zaidul ISM, Norulaini NAN, Omar AKM, Yamauchi H, Noda T. 2007, RVA analysis of mixtures of wheat flour and potato, sweet potato, yam, and cassava starches. Carbohyd Polym 69(4):784-791. https://doi.org/10.1016/j.carbpol.2007.02.021
- Zhou W, Yang J, Hong Y, Liu G, Zheng J, Gu Z, Zhang P. 2015. Impact of amylose content on starch physicochemical properties in transgenic sweet potato. Carbohyd Polym 122:417-427. https://doi.org/10.1016/j.carbpol.2014.11.003
- Zhu F, Wang S. 2014. Physicochemical properties, molecular structure and uses of sweet potato starch. Trends Food Sci Technol 36(2):68-78. https://doi.org/10.1016/j.tifs.2014.01.008
피인용 문헌
- Physicochemical Characteristics of Starches Purified fromNewly Developed Colored Sweet Potatoes, Danjami and Hogammi vol.34, pp.3, 2018, https://doi.org/10.9724/kfcs.2018.34.3.256
- Microstructure, Texture and Rheology Properties of Sweet Potato Starch Gels Purified from Korean Cultivars during Storage vol.34, pp.2, 2018, https://doi.org/10.9724/kfcs.2018.34.2.186
- 전북지역 적응 다수성 가공용 고구마 적품종 선발 vol.62, pp.4, 2017, https://doi.org/10.7740/kjcs.2017.62.4.367