• Title/Summary/Keyword: lintnerized maize starch

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Morphological Properties of Lintnerized Maize Starches with Different Amylose Content (아밀로오스 함량이 다른 산처리 옥수수전분의 형태학적 특성)

  • 신말식;이신경
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.26 no.6
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    • pp.1086-1090
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    • 1997
  • Morphological properties on lintnerized maize starches with different amylose content were investigated. With increasing the lintnerization periods and decreasing the amylose content, hydrolysis rate was increased. As amylose content of starch was increased, the degree of damage with acid treatment was decreased by SEM. With increasing hydrolysis, iodine affinity, apparent amylose content and ${\lambda}_{max}$ of lintnerized starches were decreased. Water binding capacities of lintnerized starches were higher than those of native starches.

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Effects of Amylose Content on Properties of Lintnerized Maize Starches and Yield of Resistant Starch (아밀로오스 함량이 산처리 옥수수전분의 특성 및 저항전분수율에 미치는 영향)

  • Lee, Shin-Kyung;Shin, Mal-Shick
    • Applied Biological Chemistry
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    • v.40 no.5
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    • pp.395-399
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    • 1997
  • Lintnerization properties and yield of enzyme-resistant starch in maize starches with different amylose content were investigated. Hydrolytic patterns of starches showed two distinct stages. With decreasing the amylose content, hydrolysis extents of starch increased. X-ray diffraction patterns of Amloca, PFP and commercial maize starch were the A crystalline type, and those of Amaizo 5 and Amylomaize VII were the B crystalline type. As acid hydrolysis time increased, the relative crystallinity of starches increased. After heating-cooling treatment was repeated up to 4 times, the yield of RS increased with increasing the amylose content. The yields of RS in lintnerzed maize starches decreased with acid treatment.

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