CAJ | 학술논문

为了提高淀粉的利用率，研究湿热处理对白高粱淀粉理化性质的影响。考察了不同温度、pH对高粱淀粉中直链淀粉含量、膨胀度、溶解性、粘度等理化性质的影响。结果得出直链淀粉含量较原来提高到了28%，溶解性、膨胀度随着温度的升高而升高，其在80、90℃条件下较未处理组提高了3~5倍；不同pH条件下处理高粱淀粉，其溶解性、膨胀度均随着pH的升高而升高，而在同一pH条件下，各个处理组样品的膨胀度、溶解性则随着处理温度的上升而下降。
위료제고정분적이용솔，연구습열처리대백고량정분이화성질적영향。고찰료불동온도、pH대고량정분중직련정분함량、팽창도、용해성、점도등이화성질적영향。결과득출직련정분함량교원래제고도료28%，용해성、팽창도수착온도적승고이승고，기재80、90℃조건하교미처리조제고료3~5배；불동pH조건하처리고량정분，기용해성、팽창도균수착pH적승고이승고，이재동일pH조건하，각개처리조양품적팽창도、용해성칙수착처리온도적상승이하강。
White sorghum starch was subjected to heat-moisture treatment for increasing the starch utilization. The physicochemical properties of treated starch that included amylose content,swelling power,solubility and pasting properties were studied with different temperature and pH. The results showed that the amylose content increased from 20% to 28%,swelling power and solubility of untreated and treated starch enhanced with the temperature increasing,and the values increased 3-5 times. The swelling power, solubility increased with increasing degree of pH,which revealed that the higher values of the untreated and treated starch were obtained at high pH. But the swelling power and solubility of untreated and treated starch were reduced when the samples were treated at the same pH.