• Title/Summary/Keyword: gelatinization

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Properties of Dangmyuns Using Different Starches and Freeze Dried Dangmyuns (몇가지 전분으로 만든 당면과 동결건조 당면의 특성)

  • Lee, Young-Chul;Oh, Se-Wook;Han, Seung-Bae;Han, Sun-Dong;Kang, Nam-Kil
    • Korean Journal of Food Science and Technology
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    • v.34 no.1
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    • pp.24-29
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    • 2002
  • The study was performed to investigate the degrees of gelatinization at various processing steps during the preparation of Dangmyuns using sweet potato, potato, corn and tapioca starches, and also determined the rehydration of the freeze dried sweet potato Dangmyun. The degrees of gelatinization after extrusion cooking showed higher value than other processing steps. The degrees of gelatinization after extrusion cooking were 63.5% in sweet potato, 80.0% in potato, 82.3% in corn, and 86.5% in tapioca Dangmyuns. The degree of gelatinization in Dangmyuns after extrusion cooking step decreased as the processing steps, such as cold storage, freezing, thawing, and sun drying, progressed. L values of color in Dangmyuns decreased in the order of corn>tapioca>potato>sweet potato Dangmyuns. The cooking loss decreased in the order of tapioca>corn>potato>sweet potato Dangmyuns. The percentage of weight gain was the highest in sweet potato Dangmyun followed by corn, potato, and tapioca Dangmyuns. The water absorption rate constant was the highest in sweet potato Dangmyun followed by corn, potato, and tapioca Dangmyuns. In the rehydration of freeze dried Dangmyuns, freeze dried sweet potato Dangmyun showed better than the others. An increase from 60% to 70% of the added amount of water in the mixing step resulted in an increase of the degrees of gelatinization after extrusion cooking from $63.4{\sim}70.7%$ to $73.8{\sim}75.0%$. An increase of the added water in the mixing step and a decrease of diameter in the extrusion cooking step slightly improved the rehydration in the boiled water of freeze dried sweet potato Dangmyun.

Gelatinization Properties of Rice Starch by Heat-Moisture Treatment (수분-열처리에 따른 쌀 전분의 호화특성)

  • Kim, Soo-Kyung;Shin, Mal-Shick
    • Korean journal of food and cookery science
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    • v.6 no.4
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    • pp.33-39
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    • 1990
  • Rice and waxy rice starches were adjusted to 27% of moisture and heated at $100^{\circ}C$ for 16hours, respectively. After the treatment, their gelatinization properties were investigated. The initial gelatinization temperature, obtained by transmittance and amylogram, of Akkibare and Taebaek starches were $60{\sim}65^{\circ}C$ but those of waxy rice and the U.S.A. rice starches were $55{\sim}60^{\circ}C$ and $70{\sim}75^{\circ}C$, respectively. The gelatinization temperatures of heat-moisture treated starches were higher than those of the untreated starches. Viscosities at each temperature and the highest viscosity reduced by some degrees after the treatment. DSC thermograms of all starches showed single endotherm and the gelatinization enthalpies were $2.26{\sim}2.63\;cal/g$. The gelatinization enthalpy tended to decrease after the treatment. Transmittance and viscosity by alkali showed in this order; Akkibare and Taebaek starches>waxy starch>the U.S.A. rice starch. The heat-moisture treated starches increased viscosities in every starch. Transmittance in alkali solution of Akkibare, Taebaek and waxy rice starches decreased. but that of the U.S.A. rice search increased.

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Physicochemical Properties of Starch Affected by Molecular Composition and Structures: A Review

  • Srichuwong, Sathaporn;Jane, Jay-Iin
    • Food Science and Biotechnology
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    • v.16 no.5
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    • pp.663-674
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    • 2007
  • Starches from different botanical sources differ in the ratio of amylose to amylopectin contents, molecular structures of amylose and amylopectin, granule morphology, and minor-component contents. These structural features result in different gelatinization, pasting, retrogradation properties, and enzyme digestibility of starch granules. In this review, compositions and molecular structures of starches and their effects on the physicochemical properties are summarized and discussed.

Studies on the Preparation of Polished ${\alpha}-Barley$ -I. The Yield and Degree of Gelatinization- (${\alpha}$화 보리쌀의 제조에 관한 연구 -제 1 보 : ${\alpha}$화 보리쌀의 수율과 호화도-)

  • Kim, Hyong-Soo;Kang, Ock-Joo;Lyu, Eun-Soon
    • Korean Journal of Food Science and Technology
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    • v.15 no.2
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    • pp.155-159
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    • 1983
  • Alpha-barley were prepared by means of soaking, heating, and drying treatment. The degree of gelatinization ${\alpha}-barley$ were determined. The yield of ${\alpha}-barley$ prepared by microwave heating, steaming, and autoclaving were in the range of 95-98%, whereas by boiling, only 74-89% of ${\alpha}-barley$ were obtained. The degree of gelatinization of ${\alpha}-barley$ prepared by 5 min microwave heating and 10 min and 20 min steaming were around 90%. Alpha-barley prepared by boiling, autoclaving and 30 min steaming showed above 95% of degree of gelatinization.

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Gelatinization Properties of Waxy Black Rice Starch (찰흑미 전분의 호화 특성)

  • Choi, Gyeong-Cheol;Na, Hwan-Sik;Oh, Geum-Soon;Kim, Sung-Kon;Kim, Kwan
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.34 no.1
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    • pp.87-92
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    • 2005
  • This study was investigated to examine gelatinization properties of waxy black rice starches. X-ray diffraction patterns in raw starches showed traditional A type of cereals. The crystalline regions of both black rice and Shinsunchalbyeo starches disappeared when temperature increased to $65^{\circ}C$ where the crystalline regions of two starches changed to amorphous ones. Scanning Electron Microscope showed that granule type of Shinsunchalbyeo starch was more collapsed compared to that of black rice starch heated at 6$0^{\circ}C$. Gelatinization in both samples completed when samples were heated at 63$^{\circ}C$. The results by Differential Scanning Calorimetry (DSC) revealed that gelatinization patterns were similar in both samples. In Rapid Visco Analyzer examination, there was no difference in peak viscosity, breakdown, final viscosity and setback between Shinsunchalbyeo and waxy black rice starches.

Fatty Acids, Amino Acids and Thermal Properties of Specialty Rice Cultivars (특수미 품종의 지방산과 아미노산 조성 및 열적 특성)

  • Choi, In-Duck
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.39 no.9
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    • pp.1405-1409
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    • 2010
  • The compositions of fatty acid and amino acid of specialty rice which includes colored rice (Heugjinju, Jeugjinju, Josangheugchalbyeo), flavored rice (Heughyangmi, Hyangmi1), and giant embryo rice (Keunnun) were determined and compared to those of regular rice (Ilpumbyeo, Whaseonchalbyeo). Major fatty acids were linoleic acid (C18:2) and oleic acid (C18:1), which were composed of 75~80% of total fatty acids. Major amino acids were glutamic acid and aspartic acid in most cultivars but Jeugjinju in which cysteine (169.61 nmol) and GABA (129.32 nmol) were the most abundant amino acids. Thermal properties measured by differential scanning calorimeter (DSC) revealed that the enthalpy (${\Delta}H$) for starch gelatinization was the highest in Josangheugchalbyeo and Whaseonchalbyeo. It suggests that the starch structure of waxy rice could be more crystallized compared to non-waxy rice, and also that amylopectin could have more impact on starch gelatinization than amylose. The on-set and complete temperature for starch gelatinization were higher in colored rice of Heugjinju and Jeugjinju, and regular rice of Whateonchalbyeo.

Hot-water soluble on Waxy Black Rice and Waxy Rice Flours (찰흑미와 일반찰벼의 열수가용성 물질)

  • Oh, Geum-Soon;Kim, Kwan;Choi, Gyeong-Cheol;Na, Hwan-Sik;Kang, Gil-Jin;Kim, Sung-Kon
    • Korean Journal of Food Science and Technology
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    • v.34 no.2
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    • pp.343-345
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    • 2002
  • The study was investigated hot-water soluble on waxy black and waxy rice flours according to gelatinization temperatures and heating time. The hot-water soluble contents of both samples were increased during heating time at $90^{\circ}C$. The waxy black and waxy rice flours solutions according to gelatinization temperatures ($80^{\circ}C,\;90^{\circ}C,\;95^{\circ}C\;and\;98^{\circ}C$) were heated for 10, 20 and 30 min. Determination of elution patterns of rice flours was used by Sepharose CL-2B column. As a result, the elution patterns were eluted the most in void volume ($V_0$) and the elution patterns of the hot-water solubles were increased according to heating time and gelatinization temperatures.

Differential Scanning Calorimetric Study of Amylose-lipid Complex and Amylose Content in Rice Starch (쌀 전분의 Amylose-lipid Complex 의 DSC 특성과 Amylose 정량)

  • Ko, Jae-Hyung;Park, Kwan-Hwa
    • Korean Journal of Food Science and Technology
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    • v.21 no.4
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    • pp.556-561
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    • 1989
  • Thermal properties of amylose-lysolecithin (AL) complex, amylose content and effect of lysolecithin on the gelatinization of rice starch were investigated by Differential Scanning Calorimetry (DSC). The melting temperature of AL complex was near to $108.5^{\circ}C$ and the melting enthalpy was about 1.0cal/g. The gelatinization temperature of rice starch was not affected by adding lysolecithin. However, the enthalpy of gelatinization was decreased. The amylose contents in rice varieties were calculated from melting enthalpy of AL complex. The amylose contents for Indica and Japonica types of rice were in the range of 16-19%, which were in good agreement with those determined by iodine binding method. Significant differences were not observed in the amylose contents between Indica and Japonica varieties.

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Effects of Sikhe dietary fibers on the Rice Starch gelatinization and Retrogradation properties (식혜식이섬유가 쌀전분의 호화와 노화 특성에 미치는 영향)

  • 전은례;김경애;정난희
    • Korean journal of food and cookery science
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    • v.18 no.2
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    • pp.157-163
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    • 2002
  • The gelatinization and retrogradation properties of rice starch added with dietary fibers from sikhe were investigated. The pasting temperature and setback of starch measured by using a rapid visco analyzer were increased by the addition of the fiber, whereas the peak viscosity, trough viscosity, end viscosity, breakdown and consistency were lowered. The onset temperature of starch measured by a DSC was increased, but the enthalpy of gelatinization of the starch was decreased as the addition of fiber increased. The melting peak temperature of the retrograded starch gels was 41∼46$\^{C}$ as measured by a DSC. The melting enthalpy of the control retrograded starch gel was increased while storing for 1, 3 and 7 days at 4$\^{C}$, but that of containing sikhe fiber showed no differences.

Comparison of Physicochemical Properties of Arrowroot Starches Harvested in Different Time (채취 시기별 칡 전분의 성질 비교)

  • Park, Jong-Hoon;Na, Hwan-Sik;Kang, Kil-Jin;Kim, Kwan;Kim, Sung-Kon
    • Korean Journal of Food Science and Technology
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    • v.30 no.1
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    • pp.97-102
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    • 1998
  • 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.

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