Comparison of Physicochemical Properties of Arrowroot Starches Harvested in Different Time

채취 시기별 칡 전분의 성질 비교

  • Park, Jong-Hoon (Department of Food Science and Technology, Chonnam National University) ;
  • Na, Hwan-Sik (Department of Food Science and Technology, Chonnam National University) ;
  • Kang, Kil-Jin (Korea Food & Drug Administration, Kwangju) ;
  • Kim, Kwan (Department of Food Science and Technology, Chonnam National University) ;
  • Kim, Sung-Kon (Department of Food Science and Nutrition, Dankook University)
  • 박종훈 (전남대학교 식품공학과) ;
  • 나환식 (전남대학교 식품공학과) ;
  • 강길진 (광주지방식품의약품청) ;
  • 김관 (전남대학교 식품공학과) ;
  • 김성곤 (단국대학교 식품영양학과)
  • Published : 1998.02.01

Abstract

Arrowroot starches, harvested in March, June, September and December, indicated that the December starch had the lower values of amylose content, ${\beta}-amylolysis$ limit and intrinsic viscosity, but the highest value of water-binding capacity. The swelling power were similar among different starches. The gelatinization by KSCN revealed that the December starch was the most resistant to alkali gelatinization. Gelatinization temperature, determined by differential scanning calorimetry, of the December sample was shifted to higher temperture by $1^{\circ}C$ compared with the others. When the December starch was heated at $98^{\circ}C$ for 8min, 93.8% of total amylose and 7.2% of total amylopectin were solubilized, which was the highest and the lowest, respectively.

Keywords

arrowroot starch;gelatinization;gel chromatography;hot-water soluble starch