• 제목, 요약, 키워드: gelatinization

검색결과 620건 처리시간 0.03초

아닐링 처리가 밭벼와 논벼 찹쌀 전분의 호화에 미치는 영향 (Effect of annealing treatment on gelatinization of upland and lowland waxy brown rice starches)

  • 김성곤
    • Applied Biological Chemistry
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    • v.34 no.2
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    • pp.187-189
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    • 1991
  • Gelatinization temperatures of upland and lowland waxy brown rice starches annealed at $25^{\circ}C$ and $60^{\circ}C$ for 24hr were investigated with differential scanning calorimetry No annealing effect was observed at low temperature. The upland rice starch showed narrower range of gelatinization temperature upon annealing treatment at $60\circ}C$ compared with the lowland rice starch. The enthalpy of gelatinization was not changed in case of the upland rice starch but was increased in case of the lowland one upon annealing.

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감자의 수침조건에 따른 전분의 호화 특성 (Gelatinization Properties of Starch during Steeping Condition of Potato)

  • 정난희;김경애;전은례
    • 한국식품조리과학회지
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    • v.16 no.5
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    • pp.431-436
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    • 2000
  • 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.

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유탕처리된 쌀엿강정용 팽화쌀의 품질 (Quality of Popped Rice with Deep-frying for Salyeotgangjung)

  • 김명애
    • 한국식품조리과학회지
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    • v.17 no.5
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    • pp.478-482
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    • 2001
  • This experiment was carried out to clarify the effect of frying temperature and gelatinization method on the quality of popped rice for Salyeotgangjung. Frying at 220$^{\circ}C$ or 230$^{\circ}C$ gave a good expansion and score of sensory evaluation. But the frying oil began to smoke at 230$^{\circ}C$. There was no significant difference in the quality of popped rices between the treatments of minimum gelatinization after washing rice and moderate gelatinization after soaking for 80 minutes at 30$^{\circ}C$. In conclusion, frying washed rice with minimum gelatinization at 220$^{\circ}C$ would be considered as the best method for making Salyeotganagjung.

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고당배합 케이크에서의 원료의 역할과 열에 의한 케이크 구조의 고정화 (The Role of Ingredients and Thermal Setting in High-Ratio Layer Cake Sytems)

  • Kim, Chang-Soon
    • 한국식품영양과학회지
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    • v.23 no.3
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    • pp.520-529
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    • 1994
  • High-ratio cakes made from the formulas with more sugar (140% based on flour weight) than flour have come to be preferred recently. To produced good light cake structure, cake batter must retain the many finely divided gas bubbles formed during mixing . Thermal setting of cake structure is mainly caused by starch gelatinization . The formula controls the temperature at which the cake batter changes from a fluid to a solid. Especially, the relatively large amount of sugar used in the formula delays gelatinization, so that air bubbles can be properly expanded by carbon dioxide gas and water vapor before the cake sets. To get a non collapsing high ratio cake structure after baking , the proper degree of gelatinization of the starch granule, the control of gelatinization temperature, and sufficient gel strength ar all important. The role of ingredients (flour , sugar, proteins, chemical leavening agents, water shortening , and emulsifiers) is reviewed with relation to the formation of satisfactory cake structure.

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품종별 감자 전분의 호화도 측정 (Determination of Degree of Gelatinization of Various Potato Starches)

  • 김경애;정란희
    • 한국식품조리과학회지
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    • v.6 no.4
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    • pp.15-19
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    • 1990
  • 분질 감자인 남작, 중간질 감자인 세풍과 수미, 점질 감자인 대지마로부터 전분을 분리하여 가열 온도에 따른 호화도와 호화에 필요한 수분 함량을 조사하였다. 감자 전분 현탄액(5%)의 호화에 필요한 최저 온도는 $65^{\circ}C$이었다. $65^{\circ}C$에서의 호화도는 점질인 대지마 전분이 높고 분질인 남작 전분이 낮았으며 $75^{\circ}C$에서는 분질인 남작 전분이 가장 높고 중간질인 세풍 전분이 가장 낮게 나타났다. 감자 전분의 호화에 필요한 최저 수분 함량은 45%이었으며 $45{\sim}60%$에서의 전분의 호화도는 점질인 대지마 전분이 분질인 남작 전분보다 높았으나 70%에서는 모든 품종이 거의 비슷하였다.

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하이드록시프로필화 및 가교화 시킨 옥수수 전분의 호화 및 겔 특성 (Gelatinization Behaviours and Gel Properties of Hydroxypropylated and Cross-linked Corn Starches)

  • 육철;백운화;박관화
    • 한국식품과학회지
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    • v.24 no.1
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    • pp.70-73
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    • 1992
  • 옥수수 전분을 하이드록시프로필화 및 가교화시켜 변성 전분을 제조한 후 DSC, Amylograph 등을 이용하여 호화특성을 연구하고 호화액의 gel 특성을 조사하였다. 하이드록시프로필화에 의하여 옥수수 전분의 호화온도는 크게 떨어졌으며 가교화만을 시킨 전분은 호화온도가 약간 상승하였으며 호화엔탈피는 약간 감소하였다. 하이드록시프로필화와 가교화를 동시에 시켰을 때는 호화온도가 크게 떨어져 하이드록시프로필화만 시킨 것보다는 약간 높았으나 팽윤이 억제되었고 gel 조직강도는 증가하였다.

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수분과 계면활성제가 밀전분의 호화와 노화에 미치는 영향 (Influence of Water and Surfactants on Wheat Starch Gelatinization and Retrogradation)

  • 신말식
    • 한국식품과학회지
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    • v.23 no.1
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    • pp.116-121
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    • 1991
  • 밀전분의 호화와 노화에 수분함량과 sodium stearoyl-2-lactylate(SSL), sucrose ester(SE), monoglyceride(Dimodan) 같은 surfactant의 효과를 differential scanning calorimetry를 이용하여 조사하였다. 전분의 호화양상은 수분함량에 따라 다르고 수분함량이 30% 이하이면 호화가 일어나지 못하였다. 호화개시 온도는 $59{\sim}60^{\circ}C$이었으며, 노화개시 온도는 $50{\sim}55^{\circ}C$이었다. 노화된 전분의 엔탈피는 수분함량이 $40{\sim}50%$일 때 가장 컸다. Surfactant를 첨가하면 호화온도는 약간 높아졌고, amylose-lipid complex의 엔탈피는 증가하였다. Surfactant를 첨가한 전분은 저장에 따라 노화가 늦게 진행되었으나 amylose-lipid complex의 변화는 거의 없었다.

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감자의 수침에 따른 전분의 열 호화 특성 (Gelatinization Properties of Starch during Steeping of Potato)

  • 정난희;김경애;김성곤;서복영;전은례
    • 한국식품조리과학회지
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    • v.14 no.3
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    • pp.213-218
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    • 1998
  • The changes in gelatinization patterns of potato were investigated while steeping in water for 7 days at 30${\pm}$1$^{\circ}C$. The transmittance of 0.1% starch suspension was increased rapidly from 60$^{\circ}C$ in raw starch and the starch steeped for 2 days, and increased rapidly from 65$^{\circ}C$ in the starch steeped for 4 and 6 days. As the steeping period increased, the transmittance was decreased at above condition. The gelatinization temperature of the starch measured by differential scanning calorimetry was increased from 62.79$^{\circ}C$ to 63.72$^{\circ}C$ as the steeping period increased. The gelatinization enthalpy reached the maximum in the starch steeped for 4 days. By amylograph, the initial gelatinization temperature was increased from 66$^{\circ}C$ to 84$^{\circ}C$ as the steeping period increased. Peak viscosity was decreased during steeping and the starch steeped for 5 days had no peak viscosity. Peak height after cooling to 50$^{\circ}C$ was increased up to the 4th day and began to decrease. As the steeping period increased, there was much loss of birefringence at higher temperature. The crystallinity by X-ray diffraction disappeared from 65$^{\circ}C$.

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수침이 도토리 앙금의 호화에 미치는 영향 (Effects of Soaking on Pasting Gelatinization of Acorn Flour)

  • 나환식;오금순;박종훈;김관;김성곤
    • 한국식품영양과학회지
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    • v.29 no.5
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    • pp.770-776
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    • 2000
  • Pasting gelatinization of acorn flours which were prepared with soaked nut and sediment at 7.8$^{\circ}C$ for 0, 1, 2, 3 and 4 days were investigated. The peak temperature of gelatinization of untreated acorn flour (0-0) by Rapid Visco Analyzer was 73.1$^{\circ}C$, respectively, but those of flours were decreased by soaking. Peak viscosity, setback and breakdown of acorn flours were increased by soaking. In addition, consistency was increased by soaking treatment. From the result of the pasting properties, gel formation ability of acorn flour was increased with increasing soaking days of acorn nut and soaking times of sediment. The gelatinization temperature examined by X-ray diffractometry was lowered with increasing of soaking days. The observation of microstructure through a scanning electron microscope revealed that gelatinized acorn flour showed loser their original shape and structure than that of with out soaking treatment (0-0). The degree of gelatinization under the fixed temperature increased with increasing soaking days. From these results, it might be concluded that the increase of soaking days and soaking times is the factor affecting the gelatinization of acorn flour.

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겉보리 전분의 이화학적 특성및 호화기작 (Physicochemical Properties and Gelatinization Kinetics of Covered Barley Strach)

  • 김남수;남영중;민병용
    • 한국식품과학회지
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    • v.19 no.1
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    • pp.12-17
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    • 1987
  • 올보리 전분의 물리화학적 특성 및 흐좌기작을 구명하였다. 올보리 전분의 크기는 $13-28{\mu}$였으며, 전분의 모양은 난형이나 원형이었다. 호화온도의 상숭에 따라 팽윤도와 용해도는 증가하여 $90^{\circ}C$에서 최대치인 7.22와 2.28%에 이르렀다. 올보리 전분에 있어서의 광투과성의 증대는 $80^{\circ}C$$90^{\circ}C$ 사이에서 완료되었다. 올보리 전분의 호화반응은 2단계로 나타났으며. 1단계 호화반웅의 활성화 에너지는 23.84 kcal/mole, 2단계 호화반응외 활성화에너지는 $80^{\circ}C$ 이하에서는 33.48kcal/mole, 그 이상에서는 72.82 kal/mole이었다.

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