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스콜라Physicochemical properties of potato starches which were prepared by steeping at 10 ±1℃ and 25 ±1℃ for 11days were investigated. The pH of steeped water were increased during steeping. Shapes of all starch granules were round and polygonal, but ...
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RISS 인기검색어
감자의 수침조건에 따른 전분의 이화학적 특성 = Physicochemical Properties of Starch during Steeping Condition of Potato
한글로보기https://www.riss.kr/link?id=A2024484
- 저자
- 발행기관
- 학술지명
- 권호사항
-
발행연도
1999
-
작성언어
Korean
- 주제어
-
KDC
590
-
자료형태
학술저널
-
수록면
55-67(13쪽)
- 제공처
-
0
상세조회 -
0
다운로드
부가정보
다국어 초록 (Multilingual Abstract)
Physicochemical properties of potato starches which were prepared by steeping at 10 ±1℃ and 25 ±1℃ for 11days were investigated. The pH of steeped water were increased during steeping. Shapes of all starch granules were round and polygonal, but size was decreased and some part of starch granule had porous surface by steeping. X-ray diffraction pattern was all B-type. Relative crystallinity was increased until 9 days at 10, 7 days at 25℃ of steeping and decreased thereafter. Protein, lipid and phosphorus in starch were decreased, but ash was increased by increasing steeping time. Amylose content and density were decreased, but water binding capacity was increased by steeping. Swelling power and solubility were decreased with increasing steeping. The intrinsic viscosity of potato starch was decreased by steeping.
Physicochemical properties of potato starches which were prepared by steeping at 10 ±1℃ and 25 ±1℃ for 11days were investigated. The pH of steeped water were increased during steeping. Shapes of all starch granules were round and polygonal, but size was decreased and some part of starch granule had porous surface by steeping. X-ray diffraction pattern was all B-type. Relative crystallinity was increased until 9 days at 10, 7 days at 25℃ of steeping and decreased thereafter. Protein, lipid and phosphorus in starch were decreased, but ash was increased by increasing steeping time. Amylose content and density were decreased, but water binding capacity was increased by steeping. Swelling power and solubility were decreased with increasing steeping. The intrinsic viscosity of potato starch was decreased by steeping.
목차 (Table of Contents)
- Ⅰ. 서 론
- Ⅱ. 재료 및 방법
- Ⅲ. 결과 및 고찰
- Ⅳ. 결 론
- 참고문헌
- Ⅰ. 서 론
- Ⅱ. 재료 및 방법
- Ⅲ. 결과 및 고찰
- Ⅳ. 결 론
- 참고문헌
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