Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Physicochemical Properties of Buckwheat Starch

메밀 전분의 이화학적 성질에 관한 연구

  • Kim, S.K. (Feed Resources Lab., Korea Institute of Science and Technology) ;
  • Hahn, T.R. (Feed Resources Lab., Korea Institute of Science and Technology) ;
  • Kwon, T.W. (Feed Resources Lab., Korea Institute of Science and Technology) ;
  • D'Appolonia, B.L. (North Dakota State University)
  • 김성곤 (한국과학기술연구소 식량자원연구실) ;
  • 한태룡 (한국과학기술연구소 식량자원연구실) ;
  • 권태완 (한국과학기술연구소 식량자원연구실) ;
  • 비엘다포로니아 (노스다코타주립대학교 곡류이공학과)
  • Published : 1977.06.28
Download PDF
⟨ Previous Next ⟩

Abstract

Physicochemical properties of buckwheat starch were investigated. Starch granules were in the range of $4.3{\sim}11.4$ microns in size, the average being 7.8 microns. The starch had a water-binding capacity value of 103.7%, blue value of 0.35 and amylose content of 25%. The initial and final gelatinization temperatures were $61^{\circ}$ and $65^{\circ}C$, respectively. Amylograph data showed that the starch had an initial pasting temperature of $64.5^{\circ}C$. The kinetic study of crystallization of buckwheat starch during aging at $21^{\circ}C$ suggested that the mechanism of starch crystallization is instantaneous nucleation followed by rod-like growth of crystals.

메밀 전분의 이화학적 성질을 살펴본바, 입자의 크기는 4.3-11.4 미크론(평균 7.8미크론)이었다. 전분의 물결합능력은 103.7%, 아밀로스 함량은 25%이었다. 복굴절성 소실의 측정법에 의한 호화개시 및 호화 종료 온도는 각각 $61^{\circ}$ 및 $65^{\circ}C$이었고 아밀로그라프에 의한 초기 호화온도는$64.5^{\circ}C$이었다. 전분의 노화속도는 $21^{\circ}C$에서 밀 전분보다 다소 빨랐다.

Keywords