Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 32 Issue 3
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- Pages.500-506
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- 2000
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- 0367-6293(pISSN)
Effect of Sodium Stearoyl Lactylate on Complex Formation with Amylopectin and on Gelatinization and Retrogradation of Wheat Starch
Sodium Stearoyl Lactylate가 아밀로펙틴과의 결합물 형성 및 밀전분의 호화와 노화에 미치는 영향
- Jang, Jae-Kweon (Department of Health Food Science, Chung Kang College of Cultural Industries) ;
- Lee, Yun-Hyung (HAITAI Confectionary co., ltd. R&D institute) ;
- Lee, Seok-Hoon (Department of Biotechnology, Yonsei University) ;
- Pyun, Yu-Ryang (Department of Biotechnology, Yonsei University)
- Published : 2000.06.30
Abstract
The effects of sodium stearoyl lactylate(SSL) on the thermal properties of wheat starch and amylopectin, and the crystallinity properties of amylopectin were investigated using differential scanning calorimetry(DSC) and X-ray diffractometer. On the rescan(second heating), amylopectin produced the featureless thermogram shown at the second heating, and SSL alone melted at
시차주사열량계(differential scanning calorimetry, DSC)를 사용하여 분석한 결과 밀전분으로 부터 분리한 아밀로펙틴은 밀전분의 노화특성과 일치된 특성을 나타내었다. 수분함량 8%의 아밀로펙틴과 SSL을 10 : 1의 중량 비율(w/w)로 혼합하여 DSC로 1차 가열과 냉각 후 2차 가열한 결과
Keywords
- sodium stearoyl lactylate(SSL);
- amylopectin-SSL complex;
- retrogradation of wheat starch and amylopectin