Comparison of Physicochemical Properties of Korean and Chinese Red Bean Starches

한국산 및 중국산 팥 전분의 이화학적 특성 비교

  • Kim, Choong-Ki (Faculty of Biotechnology (Food Science & Technology), Chonbuk National University) ;
  • Oh, Byung-Hyun (Faculty of Biotechnology (Food Science & Technology), Chonbuk National University) ;
  • Na, Jong-Min (Daedoo Food Co., Ltd.) ;
  • Shin, Dong-Hwa (Faculty of Biotechnology (Food Science & Technology), Chonbuk National University)
  • 김충기 (전북대학교 응용생물공학부(식품공학)) ;
  • 오병현 (전북대학교 응용생물공학부(식품공학)) ;
  • 나종민 ((주)대두식품) ;
  • 신동화 (전북대학교 응용생물공학부(식품공학))
  • Published : 2003.08.01

Abstract

The physicochemical properties of starches from Korean and Chinese red bean were investigated. Korean red bean starch (KRBS) contained lower water content, but higher crude fat and carbohydrate content than those of Chinese red bean starch (CRBS). The round shape of starch granules from Korean and Chinese red bean was observed. The granule size of KRBS was smaller than that of CRBS. The whiteness of KRBS (87.22%) was significantly higher than that (86.16%) of CBRS. X-ray diffraction patterns between KRBS and CRBS were not significantly different, resulting in showing C type. There was significant difference in amylose content between KRBS and CRBS. The blue value of KRBS was 1.02, which was higher than that of CRBS. Swelling power of KRBS was higher up to $75^{\circ}C$ than that of CRBS, but then decreased. Solubility showed the same pattern as the swelling power. Our findings suggest that Korean red bean has better quality than Chinese red bean in terms of the physicochemical properties.

Keywords

physicochemical properties;red bean starch;granule size;swelling power;solubility

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