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김형수,강옥주,윤계순 한국농화학회 1984 Applied Biological Chemistry (Appl Biol Chem) Vol.27 No.2
The physicochemical properties of starch isolated from two kinds of waxy barley were investigated. The average diameters of starch granules of Changyoung and Smire were 13.6 and 16.6 microns, respectively, and most of starch granules were round shape. X-ray diffraction patterns of two samples were A-types and amylose contents of two waxy barley starches were 4%, blue values and alkali numbers of Changyoung and Smire were 0.22 and 0.18, 5.2 and 4.0, raising powers of them were 167 and 173, respectively. The optical transmitance of 0.1% suspension of waxy barley starches increased rapidly from 51℃ to 75℃. Amylogram data on 5% of Changyoung and Smire starch solutions showed the gelatinization temperature of 63 and 62℃, maximum peak bight of 920 and 900 B.U., respectively. Waxy barley starches had higher swelling powers than non waxy barley starch. The starch pastes prepared from waxy barleys retrograded much slower than that of non waxy barley.
김형수,강옥주,윤계순 한국농화학회 1983 Applied Biological Chemistry (Appl Biol Chem) Vol.26 No.4
The physicochemical properties of starches isolated from three kinds of waxy ricer were investigated. The average diammeter of Orchal starch granule was 3.6μ, and those of Hangang and Baegoon starch granules were 4.8μ and 5.6μ, respectively. X-ray diffraction patterns of all samples were A types. Optical transmittance of starch suspensions was increased rapidly 60∼62℃, 50∼55℃ and 50∼60℃ in Olchal, Hangang and Baegoon, respectively, and all of them exhibited maximum transmittance 75∼80℃ in range. Initial gelationization temperature by means of amylogram pattern was 60∼61℃, then, Olchal starch had a little higher temperature than others. Raising power of them was 260∼220, and then, Olchal starch has a little higher raising power. But, water binding capacity of Baegoon and Hangang were somewhat higher than that of Olchal. Blue values of Olchal and Hangang were similar with 0.13, and that of Baegoon was 0. 14. Alkari numbers of Olchal, Hangang and Baegoon were 4.2, 4.9 and 5.1. The degree of retrogradation of Hangang and Baegoon starch gels were somewhat higher than that of Olchal starch gel.