Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Starch Properties of Daehak Waxy Corn with Different Harvest Times

수확시기에 따른 대학찰옥수수의 전분특성

  • Lee, Sang-Hoon (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Hwang, In-Guk (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Kim, Hyun-Young (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Lee, Ha-Kyu (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Lee, Seong-Hee (Goesan Agricultural Technology and Extension Center) ;
  • Woo, Seon-Hee (Dept. of Crop Science, Chungbuk National University) ;
  • Lee, Jun-Soo (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University)
  • Published : 2010.04.30

Abstract

This study investigated starch properties of 'Daehak waxy corn (DWC)' with different harvest times. The DWCs were harvested at 4 days before suitable time (BST), suitable time (ST) and 4 days after suitable time (AST). As harvest time was delayed, starch yield and amylopectin content of DWC starch increased from 43.21 to 52.73%, and from 90.79 to 92.83% based on dry weight, respectively. As harvest time was postponed, enzymatic digestibility and water solubility of DWC starch decreased from 81.43 to 80.58%, and from 10.23 to 9.23%. However, water binding capacity and swelling power of DWC starch increased from 227.94 to 244.88%, and from 24.75 to 29.74%, respectively. Retrogradation viscosity of starch was the lowest in DWC harvested at AST. There was a high correlation coefficient among starch properties of DWC, such as starch yield, enzymatic digestibility, water binding capacity, swelling power, water solubility and retrogradation viscosity (p<0.01). As harvest time was deferred, enzymatic digestibility, water solubility and retrogradation viscosity decreased; however, amylopectin content increased, and water binding capacity and swelling power significantly increased with increasing amylopectin content.

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