Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of Ionizing Energy on Some Physico-Chemical Properties of Chestnut Starch

밤 전분의 성질에 대한 전리에너지의 영향

  • Kwon, Joong-Ho (Food Irradiation Department, Korea Atomic Energy Research Institute) ;
  • Park, Sun-Hee (Department of Food and Nutrition, Sungshin Women's University) ;
  • Kim, Sung-Kon (Department of Food Science and Nutrition, Dankook University)
  • 권중호 (한국원자력연구소 식품조사연구실) ;
  • 박선희 (성신여자대학교 식품영양학과) ;
  • 김성곤 (단국대학교 식품영양학과)
  • Published : 1993.02.01
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Abstract

Some properties of starch isolated from gamma-irradiated chestnut at doses of $0{\sim}0.45\;kGy$ were investigated. The treatment increased the water-binding capacity and decreased intrinsic viscosity and amlyograph viscosities. Other properties including swelling power and solubility at $80^{\circ}C$, blue value and percent transmittance of starch dispersion were essentially not affected by irradiation at sprout-inhibition dose.

밤을 $0.15{\sim}0.45\;kGy$ 범위의 감마선으로 처리하고 이로부터 분리한 전분의 성질을 조사하였다. 감마선 처리에 따라 전분의 물결합 능력은 다소 증가되었고, 고유점도와 아밀로그래프 점도는 일정하게 감소되었다(r=-0.950). 그러나 전분의 팽윤력, blue value 및 광투과도는 발아억제 선량범위에서 변화되지 않았다.

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