Effects of Cross-linked RS 4 starches on Pasting Profiles of Wheat Starch using RVA

밀전분의 RVA 호화특성에 가교결합 RS 4 저항전분의 첨가가 미치는 영향

  • Shin, Mal-Shick (Department of Food and Nutrition, Chonnam National University) ;
  • Mun, Sae-Hun (Department of Food and Nutrition, Chonnam National University) ;
  • Woo, Kyung-Soo (Graduate School of Biotechnology, Korea University)
  • 신말식 (전남대학교 식품영양학과 및 가정과학연구소) ;
  • 문세훈 (전남대학교 식품영양학과 및 가정과학연구소) ;
  • 우경수 (고려대학교 생명공학원)
  • Published : 2001.02.28

Abstract

RS yields and swelling powers of cross-linked RS 4 starches and effects of RS 4 starches on the pasting profiles of RS 4 added wheat starch were measured using RVA. RS yields by AOAC method were different among RS 4 starches and RS levels were higher in low swelling RS 4 starches than moderate swelling RS 4 starches. Swelling power was different with botanical source of starch and preparing procedure of RS 4 starches. The pasting curves of RS 4 added wheat starches showed increasing initial pasting temperature and lower viscosity but the patterns were similar to those of wheat starch. The pasting viscosity pattern of RS 4 added wheat starches was related with swelling power of RS 4 starch.