• 제목/요약/키워드: gelatinization

검색결과 632건 처리시간 0.171초

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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    • 제29권5호
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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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쌀의 호화 및 제빵적성의 품종 변이와 관련특성간 상관 (Varietal Variation in Gelatinization and Adaptability to Rice Bread Processing and Their Interrelation)

  • 강미영;손현미;최해춘
    • 한국작물학회지
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    • 제42권3호
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    • pp.344-351
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    • 1997
  • The experiment was conducted to examine the varietal variation in gelatinization of rice flour and adaptability to rice bread processing, and the interrelation among the relevant properties. IR 44 showed the lowest temperature of gelatinization onset(T$_{o}$ ) and the highest gelatinization enthalphy(ㅿH) measured by differential scanning calorimetry (DSC). The following lower T$_{o}$ was found with the order of Suweon 230<Pusa-33-30<T(N) 1, Daeribbyeo 1 and the next higher ㅿ.H was followed by the order of Pusa-33-30>Suweon 230. IRAT 177 revealed the highest temperature of gelatinization onset and conclusion(T$_{c}$) and the following higher T$_{c}$ was found with the order of Pusa-33-30>AC 27>Nonganbyeo. The varietal range of T$_{o}$ and T$_{c}$ was 50.0~72.5$^{\circ}C$ and 70.2~87.4$^{\circ}C$, respectively. The rice materials tested can be classified by scatter diagram on the plane of upper two principal components contracted from DSC thermogram and various characteristics relevant to processing and sensory preference of rice bread by principal component analysis. AC27, Suweonjo and IR 44 among high-amylose rices showed better suitability to rice bread processing. The temperatures of gelatinization peak and conclusion of rice flour checked by DSC were significantly negatively associated with springiness of rice bread. The most properties relevant to processing and sensory preference of rice bread such as hardness, moistness, springiness, cohesiveness, specific loaf volume and distribution or size of air cell revealed the close correlation between each other.other.

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X-선 산란을 이용한 전분의 호화와 노화 과정중의 미세구조 변화 (Microstructural Changes of Starch Aqueous Solutions during Gelatinization and Retrogradation Studied through X-ray Scattering)

  • 강민관;전혜진;송현훈
    • 한국섬유공학회지
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    • 제51권1호
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    • pp.7-13
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    • 2014
  • Microstructural changes of potato and corn starch aqueous solutions associated with their gelatinization and retrogradation processes were examined through the use of small- and wide-angle X-ray scattering. It was found that the structural changes during these two processes were dominantly affected by the amount of phospholipids and phosphates contained in the starch. The phosphates contained in the amylopectin of the starch granule allow easy penetration of water into the structure, thus causing easy swelling or high solubility. This simultaneously allows greater freedom of chains, thus causing the recrystallization of the chains during the retrogradation process. On the other hand, in corn starch, which contains a lower amount of phosphates and a complex structure formed between phospholipid and amylose, the chain movements are much reduced, resulting in a higher gelatinization temperature and a reduction of recrystallization during retrogradation and a broad distribution of crystal size. In both starches, a micro-phase separated inhomogeneous structure was suggested in the amorphous state above the gelatinization temperature, which appears to be associated with the presence of highly branched amylopectin units.

삼성분 전분혼합에 의한 이겹지의 층간결합강도 개선 (The Effects of Blending Starches on the Development of Plybond Strength of Two-ply Linerboard)

  • 이학래;류정용
    • 펄프종이기술
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    • 제39권4호
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    • pp.14-20
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    • 2007
  • The effects of blending starches with different gelatinization temperatures on the development of ply-bond strength were systematically investigated using a three component mixture design technique. Oxidized corn starches with different gelatinization temperatures were blended with natural corn starch and sprayed for plybonding. Optimum blend ratio for maximizing plybond strength improvement for the starch blends was 40% of natural starch, 27% of oxidized starch with low gelatinization temperature and 33% of oxidized starch with high gelatinization temperature. Starch granules with the lowest gelatinization temperature gelatinizes at the lowest temperature, while the natural corn starch gelatinizes at later stage of drying. The improvement of plybond strength with starch blends were verified on machine trial as well. Plybond strength improvement obtained from the machine trial was lower than that achievable with handsheets, which was attributed to the lower internal bond strength of the linerboards made from recycled fibers.

동부 앙금의 호화성질 (Gelatinization Properties of Cowpea Flour)

  • 이애랑;김성곤
    • 한국식품영양과학회지
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    • 제22권1호
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    • pp.40-47
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    • 1993
  • 동부 앙금의 호화성질을 조사한 결과 물결합능력은 52$^{\circ}C$이후 급격히 증가하였고, 현탁액의 광투과도는 $65^{\circ}C$ 이후 직선적으로 증가하였으며 호화 온도는 63.4~76.$0^{\circ}C$이었다. 동부 앙금은 일단계의 팽윤과 용해도가 낮은 특징을 보였고, 호화에 필요한 수분 함량은 37%이었다. 아밀로그래프의 최고점도는 농도가 증가 할 수록 높아졌으나 일정한 농도에서 가열 온도에 따른 영향은 없었다. 각 가열 온도에서 20분 후의 점도와 3$0^{\circ}C$에서의 점도는 일정한 농도에서 가열 온도와 부의 상관관계 (p< 0.05)를, 냉각 점도는 20분 후의 점도와 농도에 관계없이 정의 상관관계 (p<0.05)를 보였다.

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가열방법에 따른 고구마의 호화도 측정 (Degree of Gelatinization of Cooked Sweet Potatoes by Different Cooking Methods)

  • 신말식;안승요
    • Applied Biological Chemistry
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    • 제29권4호
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    • pp.372-374
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    • 1986
  • Changes in moisture content and degrees of gelatinization during cooking of sweet potatoes by different cooking methods were studied. The samples were cooked by boiling, steaming, gas oven or microwave oven baking. Changes in the moisture content of sweet potato during cooking were +30.0% by boiling, +4.4% by steaming, -5.8% by gas oven baking, and -46.6% by microwave oven baking. The degrees of gelatinization of sweet potatoes were 83.8%, 75.7%, 73.0% and 67.7%, respectively.

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노치 제조방법의 공정개선에 관한 연구 (Improvement of Gelatinization, Saccharification and Panfrying Processes of Nochi, a Traditional Korean Rice Cake)

  • 이영춘;이종미;윤희정
    • 한국식품조리과학회지
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    • 제13권4호
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    • pp.384-389
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    • 1997
  • Attempts were made to improve gelatinization, saccharification and panfrying processes for mass production of Nochi, a kind of traditional Korean rice cake. Gelatinization of waxy rice powder with 20-55% of moisture content were completed within a minute at 120$^{\circ}C$ or above by using the extrusion cooker. Among enzymes tested for liquefaction and saccharification of the gelatinized rice, in place of malt, BAN (0.53%)+${\beta}$-amlyase (4.27%) was the most suitable enzymes for the production of Nochi. Panfrying process of Nochi was drastically shortened by heating Nochi dough for 1 minute in a microwave oven and subsequently panfrying at 150$^{\circ}C$ for 7 minutes.

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인산염이 쌀전분의 호화에 미치는 영향 (Effect of Phosphate on Gelatinization of Rice Starch)

  • 김일환;김성곤;이규한
    • 한국식품과학회지
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    • 제17권1호
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    • pp.5-7
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    • 1985
  • 인산염이 쌀전분의 호화에 미치는 영향을 X-ray 회절법으로 조사하였다. 인산염은 멥쌀전분의 호화에 필요한 수분을 감소시켰다. 5% 멥쌀전분 현탁액의 호화온도는 인산염에 의하여 영향을 받지 않았으나, 같은 온도에서는 인산염의 존재시 호화도는 높은 값을 보였다. 인삼염은 찹쌀전분의 경우 호화에 영향을 미치지 않았다.

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무증자(無蒸煮)전분법에 의한 알코올생산(生産): 화학적(化學的) 호화법(糊化法) (Production of Alcohol from Starch without cooking: A chemical gelatinization method)

  • 박관화;오병하;이계호
    • Applied Biological Chemistry
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    • 제27권1호
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    • pp.52-54
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    • 1984
  • Ethanol fermentation from the chemically gelatinized starchy material was examined. The critical concentration of sodium hydroxide solution for gelatinization was dependent on the species of starch; 0.4M for potato and 0.6M for tapioca at room temperature. For alcohol fermention the starchy material was gelatinized by addition of sodium hydroxide solution, neutralized by sulfuric acid, and then yeast was added. The amount of $CO_2$ evolved during ethanol fermentation indicates that non-fermentable material was not produced from the starch by chemical gelatinization. In ethanol fermentation of potato and tapioca starch no significant difference was observed between the thermal and the chemical gelatinization.

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제조 방법이 다른 팽화미 분말의 이화학적 특성 (Physicochemical Properties of Extruded Rice Flour and Gelatinization Popped Rice Flour)

  • 이정은;김유진;조문경;박신영;김은미;조용식;최윤희
    • 한국식품영양학회지
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    • 제25권4호
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    • pp.850-854
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    • 2012
  • This study is carried out in order to develop food materials for the promotion of rice consumption. In this study, we researched the physicochemical properties of extruded rice flour (ER) and gelatinization popped rice flour (GPR) by the extrusion process and by the popped method with milled rice and brown rice. The extrusion process used a couple of screw extruders. The extrusion parameter was kept constant at a feed moisture content of 25%, barrel temperature of $120^{\circ}C$ and screw speed of 400 rpm. GPR was prepared by batch popping machine after gelatinization of rice. In order to evaluate the physicochemical properties of ER and GPR, as well as the gelatinization rate, water soluble index (WSI), water adsorption index (WAI), DPPH radical scavenging activity and total dietary fiber content, the color value was carried out. The gelatinization rate was similar to 71.1~73.8%. Further, the results of WSI and WAI were increased at ER and GPR compared to the raw materials; ER was also higher than GPR. DPPH radical scavenging activity and total dietary fiber content showed a tendency to reduce after extrution and popping. As a result of the color value, the L value of ER decreased more than the raw materials, whereas GPR increased at a and b values.