Physicochemical Properties and Gelatinization Kinetics of Covered Barley Strach

겉보리 전분의 이화학적 특성및 호화기작

  • 김남수 (농수산물 유통공사 종합 식품 연구원) ;
  • 남영중 (농수산물 유통공사 종합 식품 연구원) ;
  • 민병용 (농수산물 유통공사 종합 식품 연구원)
  • Published : 1987.02.01

Abstract

Physicochemical properties and gelatinization kinetics of Ol barley starch were studied. The granule size was $13-28\;{\mu}$ and the granule shape was oval or circular. Also, Ol barley starch had amylose content of 32%. Swelling power and solubility reached to the maximum values of 7.22 and 2.28% at the gelatinization temperature of $90^{\circ}C$. The pasting temperature of starch was slightly higher than those of powder and defatted powder. Most of the increase in light penetration was accomplished from the gelatinization temperature of $80^{\circ}C$ to $90^{\circ}C$. The gelatinization reaction of lL barley starch occurred in 2 stages. The activation energy of lst stage gelatinization reaction was 23.84 kcal/mole, whereas activation energies of 2nd stage gelatinization reaction were 33.38 and 72.82 kcal/mole around $80^{\circ}C$.

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