- Volume 27 Issue 3
Alkali Gelatinization of Rice, Corn, Arrow Root and Ginger Root Starches
쌀, 옥수수, 칡 및 생강 전분의 알카리 호화
- Kim, Sung-Kon (Department of Food and Nutrition, Dankook University) ;
- Chung, Hye-Min (Gijun Junior College) ;
- Cho, Man-Hee (Department of Food and Nutrition, Dankook University)
- Published : 1984.09.30
Alkali gelatinization of rice, corn, arrow root and ginger root starches at various sodium hydroxide concentrations was investigated. Critical concentrations of alkali for starch gelatinization ranged from 2.33 to 3.17 meq NaOH per gram of starch. Ginger root starch was most resistant to alkali gelatinization and arrow root starch was least stable to alkali.