脂質을 추출한 녹두 및 쌀보리 澱粉의 Amylogram 특성과 X-ray Diffraction 특성에 관한 연구 = A Study on Amylogram Characteristics and X-ray Diffraction Pattern of Defatted Starch of Mungbean and Naked Barley

다국어 초록 (Multilingual Abstract)

Starch lipids (lipids bound to starch) and non-starch lipids from two different types of starch of naked barley(Hordeum vulgave, L.) and mungbean(Phaseolus radiatus, L.) were extracted by following techniques. Non-starch lipids were extracted from starch by petroleum ether(PE) and then starch lipids were reextracted from PE extracted starch by the solvent systems of water saturated butanol(WSB) at 25℃ and at 95℃, respectively. And also physical properties of the related lipid extrated starch were compared with those of raw starch(starch-lipid complex) through X-ray diffraction and amylogram studies. The contents of neutral lipid(NL), glycolipid(GL) and phospholipid in starch lipid of naked barley were 34.9~54.6%, 30.0~45.5% and 15.4~19.6%, on the other hand, those of mungbean were 84.3~85.7%, 10.5~11.0% and 15.4~19.6%, respectively. The starches showed charactistic amylograms and X-ray diffractograms. Defattening of starch lipid was found to slightly change the physical properties of raw starches. Especially, gelatinization temperature of starch was a marked lowering by defattening process in naked barley starch. And also, a significant change was observed at viscosity in Brabendar amylograms when starch was defatted by various extraction procedures. On the other hand, X-ray differaction pattern of original starch was changed slightly by defattening process. This change was found in the extraction procedure with water-satruated butanol.

목차 (Table of Contents)

• <목차>
• Abstract
• Ⅰ. 서론
• Ⅱ. 재료 및 방법
• 1. 쌀보리 및 녹두 전분의 조제
• 2. 유리 및 결합지질의 추출, 정제
• 3. Amylogram 특성
• 4. X-ray diffraction 특성
• Ⅲ. 결과 및 고찰
• 1. 일반 성분조성
• 2. 유리지질과 결합지질의 함량
• 3. 호화 개시 온도
• 4. 일반 점조성
• 5. X-ray diffraction 특성
• Ⅳ. 요약
• 참고문헌