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밤호박과 밤 및 밤고구마 전분의 이화학적 특성 비교

Comparison of Physicochemical Properties of Starches Prepared from Sweet Pumpkin, Chestnut, and Mealy Sweet Potato

한국식품조리과학회지 2020년 36권 4호 p.357 ~ 364
김재숙, 이주리, 신말식,
소속 상세정보
김재숙 ( Kim Jae-Suk ) - Chonnam National University Division of Food and Nutrition
이주리 ( Lee Joo-Ree ) - Chonnam National University Department of Food and Nutricion
신말식 ( Shin Mal-Shick ) - Chonnam National University Division of Food and Nutrition

Abstract


Purpose: The physicochemical and pasting properties of sweet pumpkin starch were compared with those of chestnut and mealy sweet potato starches.

Methods: The apparent amylose contents, physical properties, morphology, crystallinity, and gelatinization properties were measured using a rapid visco-analyzer and differential scanning calorimetry.

Results: The apparent amylose contents of the three starches were above 28%, and the swelling power and solubility at 80℃ of sweet pumpkin starch were the lowest. The chestnut starch granules were oval, round, and ellipsoidal, but the sweet pumpkin starch granules were irregular, spherical, polyhedral, and dome-shaped with indentation. The crystallinityof sweet pumpkin, chestnut, and sweet potato starches were B, Cb, and Ca type, respectively. The sweet pumpkin starch pasting behaviors were the highest in the through, final, and setback viscosities, but the lowest in the breakdown viscosity. The onset temperature and gelatinization enthalpy of the sweet pumpkin starch were the highest, but the range of gelatinization temperatures was the lowest.

Conclusions: From these results, the physical and pasting properties of the three starches differed according to the species. The pumpkin starch could be a novel biomaterial because it had the lowest swelling power and solubility, as well as gel-forming power with the highest final and setback viscosities.

키워드

sweet pumpkin starch; physicochemical property; granular shape; crystallinity; gelatinization property

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