CAJ | 학술논문

本研究比较了绿豆淀粉、马铃薯淀粉、红薯淀粉、大米淀粉及玉米淀粉的理化性质,结果如下:绿豆淀粉具有最高的直链淀粉渗滤和胶凝值,并且这两个指标均与表观和总直链淀粉含量呈高度的相关关系.尽管绿豆淀粉具有最高的直链淀粉含量,但它并不显示出热糊稳定性.红薯淀粉在加热过程中具有高的膨润力和峰值黏度、高的崩溃值以及低的离水率,这表明红薯淀粉颗粒在加热时能够自由膨胀,糊的热稳定性差,淀粉的老化速率较低,而大米淀粉则与红薯淀粉相反.五种淀粉具有不同的胶稠度,马铃薯淀粉最高,而大米淀粉最低.离水率与商链淀粉含量不呈现明显的相关关系,因此其值的大小可能受其他因素的影响.
본연구비교료록두정분、마령서정분、홍서정분、대미정분급옥미정분적이화성질,결과여하:록두정분구유최고적직련정분삼려화효응치,병차저량개지표균여표관화총직련정분함량정고도적상관관계.진관록두정분구유최고적직련정분함량,단타병불현시출열호은정성.홍서정분재가열과정중구유고적팽윤력화봉치점도、고적붕궤치이급저적리수솔,저표명홍서정분과립재가열시능구자유팽창,호적열은정성차,정분적노화속솔교저,이대미정분칙여홍서정분상반.오충정분구유불동적효주도,마령서정분최고,이대미정분최저.리수솔여상련정분함량불정현명현적상관관계,인차기치적대소가능수기타인소적영향.
Mung bean, potato, sweet potato, rice and corn starches were isolated and their physico-ehemical properties were compared respectively. Amylose leaching and setback (SB) are the highest for mung bean starch, and they are both highly correlated to apparent and total amylose content. Though mung bean starch has the highest amylose content, yet it does not show thermalpaste stsbihty. The results showed thatduring heating sweet potato starch granules swell rather freely with bad thermal-instability and low retrogradation, indicating high swelling power, peak viscosity (PV) and breakdown (BD), and low syneresis of the sweet potato starch, while rice starch shows the inverse. The gel consistency is also different among various starches, with potato starch the highest, and rice starch the lowest. The syneresis shows no obvious correlationship with amylose content and seems to be affecfed by other factors.