한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제25권2호
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- Pages.123-129
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- 1993
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- 0367-6293(pISSN)
초산 쌀전분의 이화학적 특성
Physico-chemical Properties of Acetylated Rice Starches
- Jeong, Jae-Hong (Research and Development Lab., Ottogi Ramyon Co., Ltd.) ;
- Bae, Jung-Surl (Department of Food and Nutrition, Joong Kyoung Technical Junior College) ;
- Oh, Man-Jin (Department of Food Science and Technology, Chungnam National University)
- 발행 : 1993.04.01
초록
추청벼와 삼강벼를 원료로 하여 전분을 제조하고 그 전분을 이용하여 초산 쌀 전분을 제조하여 얻어진 초산 쌀 전분의 이화학적 성질을 검토하여 다음과 같은 결과를 얻었다. 초산 쌀 전분의 용해도와 팽윤력은 원료 전분에 비하여 높았으며 품종간에 약간의 차이를 나타내었다. 광투과도는 원료 전분에 비하여 높았으며 원료 전분은
Physico-chemical properties of the acetylated and raw starch were Investigated with the chucheongbyeo and samkangbyeo. The solubility and swelling power was increased by acylation reaction. The light transmittance was higher in the acetylated rice starch. The blue value of chucheongbyeo and samkangbyeo rice starches were lowered to 10.9% and 16.0%, respectively, by the acylation reaction. The alkali number was 7.6 in the chucheongbyeo rice starch and 7.2 in the samkangbyeo rice starch, whereas acylated starch in the same orders was 55 and 52, respectively. The hardness, adhesion, cohesion of starch gel was increased by the acylation reaction. The temperature of initial gelatinization of the acetylated chucheongbyeo and samkangbyeo rice starch was shown to