CAJ | 학술논문

研究了以糯米粉为原料，通过糊化处理制备可溶性糯米淀粉，结果表明当糊化工艺为：pH10．0、糊化温度85℃、糊化时间30min时，制备的可溶性糯米淀粉得率较高，且其溶液粘度较好。以可溶性糯米淀粉为成膜基质制备了可食用淀粉膜，与传统明胶膜相比，其拉伸强度较低，但色泽、透明度良好。
연구료이나미분위원료，통과호화처리제비가용성나미정분，결과표명당호화공예위：pH10．0、호화온도85℃、호화시간30min시，제비적가용성나미정분득솔교고，차기용액점도교호。이가용성나미정분위성막기질제비료가식용정분막，여전통명효막상비，기랍신강도교저，단색택、투명도량호。
The soluble starch was obtained from glutinous rice flour by gelatinizing treatment. The effects of pH, temperature and time of gelatinization were evaluated. The results showed that the optimal process for high yield and good viscosity property of soluble starch is to make gelatinization handled at pill0.0, 85℃ for 30min. In addition, the edible starch film was prepared basing on soluble starch and its properties were examined, which indicated that there are poor tensile strength and better color and transparency in comparison with the film based on gelatin.