Physicochemical Properties of Arrowroot Starch

칡전분의 이화학적 성질

  • Kim, Kwan (Department of Food Science and Technology, Chonnam National University) ;
  • Yoon, Han-Kyo (Department of Food Science and Technology, Chungnam National University) ;
  • Kim, Sung-Kon (Department of Food and Nutrition, Dankook University)
  • 김관 (전남대학교 식품가공학과) ;
  • 윤한교 (충남대학교 식품가공학과) ;
  • 김성곤 (단국대학교 식품영양학과)
  • Published : 1984.12.30

Abstract

Physicochemical properties of arrowroot starch were investigated. The starch had blue value of 0.397, alkali number of 10.1 and amylose content of 22.0%. The starch was practically insoluble in water up to $55^{\circ}C$. X-ray diffraction was C pattern, but was close to A pattern. The alkali number, X-ray pattern and viscogram of the starch and retrogadation rate of the starch gels indicated that the properties of the arrow root starch were close to those of cereal starches.

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