한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제25권6호
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- Pages.742-746
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- 1993
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- 0367-6293(pISSN)
두류 전분의 노화 및 저장 중 겔 특성
Retrogradation of Legume Starches and Their Gel Properties during Storage
- Kweon, Mee-Ra (Department of Food and Nutrition, Seoul National University) ;
- Shin, Mal-Shik (Department of Food and Nutrition, Geonnam National University) ;
- Ahn, Seung-Yo (Department of Food and Nutrition, Seoul National University)
- 발행 : 1993.12.01
초록
DSC에 의한 노화양상에서 호화시킨 다음 냉각하여 3시간 후에 다시 가열하였을 때의 enthalpy를 서로 비교한 결과 강남콩의 enthalpy가 가장 크게 나타나 노화가 빨리 일어났다. 반면 동부나 녹두는 노화가 느리게 일어났다. Avrami 방정식을 이용하여
Retrogradation of legume starches and their gel properties were studied. From DSC results, kidney bean starch retrograded faster than other starches whereas cow pea and mung bean starches retrograded slowly. Retrogradation rate of 1% starch solutions during storage showed similar patterns to the DSC results. During storage, the sags of cow pea and mung bean gels(starch conc., 8%) were slowly increased, but that of kidney bean was rapidly increased. The water mobility of cow pea and mung bean gels, which was measured by NMR, remained unchanged for one day, afterwards decreased slowly, whereas that of red bean and kidney bean gels decreased rapidly through the storage time.