Rheological Properties of Gelatinized Large and Small Starch Granules of Potato

입자별 감자전분 호화액의 리올로지 특성

  • Kang, Kil-Jin (Department of Food Science and Technology, Chonnam National University) ;
  • Kim, Kwan (Department of Food Science and Technology, Chonnam National University) ;
  • Kim, Sung-Kon (Department of Food Science and Nutrition, Dankook University) ;
  • Park, Yang-Kyun (Department of Food Science and Technology, Mokpo National College) ;
  • Lee, Shin-Young (Department of Fermentation Technology, Kangweon National University)
  • 강길진 (전남대학교 식품공학과) ;
  • 김관 (전남대학교 식품공학과) ;
  • 김성곤 (단국대학교 식품영양학과) ;
  • 박양균 (목포대학 식품공학과) ;
  • 이신영 (강원대학교 발효공학과)
  • Published : 1989.12.01

Abstract

Starches obtained from Seipoong and Daeji potato were classified into go starch granules $(>41{\mu}m)$ and small starch granules $(<3{\mu}m)$. Rheological properties of heat-gelatinized starch paste were studied to elucidate difference of the fractionated starches. Heat-gelatinized starch paste of potato showed Bingham pseudo-plastic behavior. The consistency index and yield stress of small starch granule paste were greater than those of large starch granule paste. As starch paste concentration increased, consistency index and yield stress of heat-gelatinized small starch granule paste increased more than those of large one. As measuring temperature increased, consistency index of heat-gelatinized starch paste decreased and temperature depedence was greater in small starch granule paste than in large one.

Keywords

potato starch;granule;rheology