알칼리 침지법에 의하여 박피한 밤 전분과 박피하지 않은 밤 전분의 이화학적 특성, 가열 및 알칼리에 의한 호화특성을 각각 분석한 결과는 다음과 같다. 물결합력은 박피한 A전분의 경우 86....
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https://www.riss.kr/link?id=A76059690
2006
Korean
KCI등재,SCOPUS
학술저널
366-372(7쪽)
4
0
상세조회0
다운로드국문 초록 (Abstract)
알칼리 침지법에 의하여 박피한 밤 전분과 박피하지 않은 밤 전분의 이화학적 특성, 가열 및 알칼리에 의한 호화특성을 각각 분석한 결과는 다음과 같다. 물결합력은 박피한 A전분의 경우 86....
알칼리 침지법에 의하여 박피한 밤 전분과 박피하지 않은 밤 전분의 이화학적 특성, 가열 및 알칼리에 의한 호화특성을 각각 분석한 결과는 다음과 같다. 물결합력은 박피한 A전분의 경우 86.9%, 박피하지 않은 B전분은 80.66%로 박피한 A전분이 더 높은 물결합력을 나타냈다. A전분과 B전분의 팽윤력은 60℃에서 급격히 증가하기 시작하여 80℃까지 증가하다가 그 이후는 완만하게 변하였고, 용해도는 60℃에서 부터 증가하기 시작하여 온도가 상승함에 따라 점점 증가하는 특성을 보였으며, A전분이 B전분보다 팽윤력과 용해도가 더 높게 나타났다. 요오드 반응은 A전분이 B전분보다 더 높게 났다. X-선 회절도는 A전분은 Cb도형, B전분은 B도형으로 나타났고, 상대적 결정화도는 A전분이 36.2%, B전분은 37.0%로 B전분이 더 높게 나타났다. DSC에 의하여 측정한 호화온도 및 호화엔탈피는 A전분의 경우 66.95℃~77.5℃, 2.04 ㎈/g, B전분의 경우 67.09℃~77.5℃, 2.29 ㎈/g으로 나타났다. 6.5% 밤 전분의 아밀로그램 특성은 A전분보다 B전분이 호화개시온도가 더 높았고, peak viscosity, breakdown, setback은 A전분이 B전분보다 더 높았다. 알칼리에 의한 호화특성에서 A전분이 B전분보다 점도, gel 부피 및 광투과도가 더 높게 나타났다.
다국어 초록 (Multilingual Abstract)
This study is to investigate the physicochemical properties of differently pretreated chestnut starches during starch isolation, and to examine their gelatinization properties by both heat and alkali treatments. One kind is starch A made by alkali met...
This study is to investigate the physicochemical properties of differently pretreated chestnut starches during starch isolation, and to examine their gelatinization properties by both heat and alkali treatments. One kind is starch A made by alkali method from peeled chestnut. The other is starch B made from chestnut with the outer layer. The results are as follows. Starch A has higher water binding capacity of 86.9% than starch B with 80.66%. Swelling powers of both starch A and B increased rapidly from 60℃ to 80℃ in both, and since then it has changed a bit. Both began to show their solubility at 60℃ and increased continuously as the temperature went up. Starch A has higher swelling power and solubility than starch B. In iodine reaction, starch A has higher λmax and absorbance at λmax than starch B. X?ray diffraction patterns showed that starch A is type Cb and that starch B is type B. Starch B has higher relative crystallinity of 37.0% than starch A with 36.2%. The results by differential scanning calorimetry revealed that starch A gelatinized from 66.95℃ to 77.5℃, and its enthalpy is 2.04 ㎈/g. And starch B gelatinized from 67.09℃ to 77.5℃, and its enthalpy is 2.29 ㎈/g. Amylograms of chestnut starch at 6.5% concentration indicated that starch B needs higher onset temperature when beginning to gelatinize than starch A does. But starch A shows much higher peak viscosity, breakdown, and setback than starch B does. Starch A shows higher viscosity, gel volume, and optical transmittance in gelatinization properties by alkali than starch B does.
참고문헌 (Reference)
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3 Schoch, TJ, "Swelling power and solubility of granular starches. In Methods in Carbohydrate Chemistry Vol 4" Academic Press, New York. 106-108, 1964
4 Nara S,, "Study on relative crystallinity of moist potato starch" 30 : 111-114, 1978
5 Seo KS, "Studies on the processing of chestnut." 6 : 98-108, 1974
6 Ishida N, "Studies on the physical state of water in starch gel." 35 : 98-104, 1998
7 Takeda C, "Structure and properties of chestnut starch" 34 : 31-37, 1987
8 Park YH, "Rheological properties of gelatinized chestnut starch solution" 16 : 314-318, 1984
9 Park HH, "Rheological properties of chestnut starch solution." 21 : 815-819, 1989
10 Yamamoto K, "Properties of rice starch prepared by alkali method with various conditions" 20 : 99-104, 1973
1 손철호, "국내 밤산업의 동향과 전망."
2 Medcalf, DF, "Wheat starches, I. comparison of physicochemical properties" 42 : 558-568, 1965
3 Schoch, TJ, "Swelling power and solubility of granular starches. In Methods in Carbohydrate Chemistry Vol 4" Academic Press, New York. 106-108, 1964
4 Nara S,, "Study on relative crystallinity of moist potato starch" 30 : 111-114, 1978
5 Seo KS, "Studies on the processing of chestnut." 6 : 98-108, 1974
6 Ishida N, "Studies on the physical state of water in starch gel." 35 : 98-104, 1998
7 Takeda C, "Structure and properties of chestnut starch" 34 : 31-37, 1987
8 Park YH, "Rheological properties of gelatinized chestnut starch solution" 16 : 314-318, 1984
9 Park HH, "Rheological properties of chestnut starch solution." 21 : 815-819, 1989
10 Yamamoto K, "Properties of rice starch prepared by alkali method with various conditions" 20 : 99-104, 1973
11 Choo, NY, "Properties of chestnut starch and it's gel" 27 : 1017-1027, 1995
12 Choi CR, "Physicochemical properties of purple-fleshed sweet potato starch" 29 : 15-, 2000
13 Choi CR, "Physicochemical properties of defatted high amylose corn starch" 38 : 402-407, 1995
14 Lee, HS, "Physicochemical properties of corn and chestnut starches" 6 : 1-7, 1990
15 Park IS, "Physicochemical properties of chestnut starch" 25 : 218-223, 1982
16 Kim SK, "Physicochemical and texture properties of chestnut starches" 24 : 594-600, 1995
17 Donovan, JW, "Phase transitions of the starch-water system" 18 : 263-267, 1979
18 Kweon MR, "Molecular structure and gel properties of legume starches" Seoul National University 1992
19 Kweon, MR, "Molecular structure and gel properties of legume starches" Seoul National University 1992
20 Kim JS, "Marketing of chestnut and economic analysis of chestnut cultivation" 12 : 12-21, 2004
21 Wilson LA, "Isolation and characterization of starch from mature soybean" 55 : 661-670, 1978
22 Gilbert GA, "Iodimetric determination of amylose. In Methods in Carbohydrate Chemistry Vol 4" Academic Press, New York. 168-169, 1964
23 Higo A, "Hardening of food texture induced by microwave irradiation (part 6): Formation of starch-fatty acid methyl ester complexes" 33 : 297-303, 1982
24 "FAOSTAT"
25 Hitomi S, "Effect of powdered green tea on qualities of bread" 21 : 43-47, 1998
26 Park HH, "Effect of heat-moisture treatments on physico-chemical properties of chestnut starch" 18 : 437-442, 1986
27 Kim, JH, "Development of chestnut peeling system" 150-154, 1997
28 Lindqvist, I., "Cold gelatimization of starch" 31 : 195-200, 1979
29 Lee, SK, "Characteristics of defatted and lipid-reintroduced sweet potato starches" 23 : 341-348, 1991
30 Cura, JA, "Cereal grains: A study of their α-1,4, α-1,6 glucopolysaccharide composition" 42 : 171-176, 1990
31 Kuge T, "Annealing of starch granules; Warm water treatment and heat-moisture treatment." 32 : 65-83, 1985
32 Maher, GG, "Alkali gelatinization of starches" 35 : 226-230, 1983
33 Kim SK, "Alakli gelatinization of rice, arrow root and ginger root starches" 27 : 214-216, 1984
γ-PGA(Poly-γ-glutamic acid) 보충이 흰쥐의 칼슘 흡수율 및 골대사에 미치는 영향
볶음 처리 새송이버섯의 추출조건에 따른 생리기능적 특성 변화
감마선 조사에 의한 복분자 착즙액 에탄올 추출물의 색상 및 생리활성 변화
가공방법 및 용매에 따른 미더덕 추출물의 항산화 및 항암효과
학술지 이력
연월일 | 이력구분 | 이력상세 | 등재구분 |
---|---|---|---|
2023 | 평가예정 | 해외DB학술지평가 신청대상 (해외등재 학술지 평가) | |
2020-01-01 | 평가 | 등재학술지 유지 (해외등재 학술지 평가) | ![]() |
2014-06-24 | 학회명변경 | 한글명 : 한국식품영양과학회지 -> 한국식품영양과학회영문명 : Journal of the Korean Society of Food Science and Nutrition -> The Korean Society of Food Science and Nutrition | ![]() |
2014-04-02 | 학회명변경 | 한글명 : 한국식품영양과학회 -> 한국식품영양과학회지영문명 : 미등록 -> Journal of the Korean Society of Food Science and Nutrition | ![]() |
2011-01-01 | 평가 | 등재학술지 유지 (등재유지) | ![]() |
2009-01-01 | 평가 | 등재학술지 유지 (등재유지) | ![]() |
2007-01-01 | 평가 | 등재학술지 유지 (등재유지) | ![]() |
2005-01-01 | 평가 | 등재학술지 유지 (등재유지) | ![]() |
2002-07-01 | 평가 | 등재학술지 선정 (등재후보2차) | ![]() |
2000-01-01 | 평가 | 등재후보학술지 선정 (신규평가) | ![]() |
학술지 인용정보
기준연도 | WOS-KCI 통합IF(2년) | KCIF(2년) | KCIF(3년) |
---|---|---|---|
2016 | 1.03 | 1.03 | 1.13 |
KCIF(4년) | KCIF(5년) | 중심성지수(3년) | 즉시성지수 |
1.18 | 1.2 | 1.993 | 0.21 |