Determination of Degree of Gelatinization of Various Potato Starches

품종별 감자 전분의 호화도 측정

  • Kim, Kyung-Ae (Dept. of Home Economics Education, Chonnam National University) ;
  • Jung, Lan-Hee (Dept. of Home Economics Education, Chonnam National University)
  • 김경애 (전남대학교 사범대학 가정교육과) ;
  • 정란희 (전남대학교 사범대학 가정교육과)
  • Published : 1990.10.30

Abstract

Gelatinization properties of potato starches from Irish Cobbler (the dry type), Shepody and Superior (the intermediate type) and Dejima (the moist type) were investigated. The minimum moisture contents for gelatinization of starches was 45%. When the moisture contents percentage was $45{\sim}60%$, the degree of gelatinization of potato starches was higher in Dejima than in Irish Cobbler, on the other when it was 70%, all of kind were almost similar. The gelatinization temperature of starches was $65^{\circ}C$, When the temperature was $65^{\circ}C$, degree of gelatinization was highest in Dejima and lowest in Irish Cobbler, on the other hand when it was $75^{\circ}C$. highest in Irish Cobbler and lowest in Shepody.

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