Gelatinization Properties of Starch during Steeping Condition of Potato

감자의 수침조건에 따른 전분의 호화 특성

  • 정난희 (전남대학교 사범대학 가정교육과) ;
  • 김경애 (전남대학교 사범대학 가정교육과) ;
  • 전은례 (전남대학교 가정과학 연구소)
  • Published : 2000.10.01


Gelatinization properties of potato starches which were prepared by steeping at 10 ${\pm}$ 1$^{\circ}C$ or 25 ${\pm}$ 1$^{\circ}C$ for 11 days were investigated. The pasting and initial gelatinization temperatures measured by rapid visco-analyzer (RVA) were increased, but the peak and trough viscosities of potato starch were decreased by steeping. The onset temperature, peak temperature, conclusion temperature, and enthalpy of gelatinization were increased by steeping as measured by DSC. The contents of hot-water-soluble carbohydrate and amylose in potato starch were decreased by steeping.