Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Rheological Properties of Naked Barley Starches

쌀보리 전분 호화액의 리올로지 특성

  • Park, Yang-Kyun (Department of Food Science and Technology, Chonnam National University) ;
  • Lho, Il-Hwan (Department of Food Science and Technology, Chonnam National University) ;
  • Kim, Kwan (Department of Food Science and Technology, Chonnam National University) ;
  • Kim, Sung-Kon (Department of Food Science and Nutrition, Dankook University) ;
  • Lee, Shin-Young (Department of Fermentation Engineering, Kangweon National University)
  • 박양균 (전남대학교 식품가공학과) ;
  • 노일환 (전남대학교 식품가공학과) ;
  • 김관 (전남대학교 식품가공학과) ;
  • 김성곤 (단국대학교 식품영양학과) ;
  • 이신영 (강원대학교 발효공학과)
  • Published : 1986.08.01
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Abstract

Rheological properties of naked barley (Songhak and Youngsan) starches were compared. The gelatinized starches at $3{\sim}9%$ concentration showed a Bingham pseudoplastic behavior. Songhak starch had higher values of consistency index and yield stress than those of Youngsan starch. The dependence of consistency index on concentration was mere pronounced in Songhak starch. Consistency index of both starches was exponentially dependent on concentration, but the slopes at $3{\sim}5%\;and\;5{\sim}9%$ starch concentration were different. The activation energies of 7% for Songhak and Youngsan starches were 4.10 and 3.71 Kcal/mole, respectively.

쌀보리 품종인 송학과 영산 전분의 가열 호화액의 리올로지 특성을 비교하였다. $90^{\circ}C$에서 30분간 호화시킨 3,5,7 및 9% 전분 호화액은 모두 의가소성의 거동을 나타냈고, 점조도지수 K 및 항복을력 $\tau_y$ 값은 송학이 영산보다 컸으며 더 높은 농도의존성을 나타내었다. 전분농도의 증가에 따라 송학과 영산 모두 점조도지수 K값이 지수함수적으로 증가하였으며 5%근처에서는 기울기가 서로 다른 2개의 직선관계를 나타냈다. 아레니우스식에 의해 구한 활성화에너지는 7% 송학과 영산 전분용액에서 각각 4.098 및 3.71kcal/mole 이었다.

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