원문정보
초록
영어
Physicochemical properties of buckwheat starch were investigated. Starch granules were in the range of 4.3~11.4 microns in size, the average being 7.8 microns. The starch had a water-binding capacity value of 103.7%, blue value of 0.35 and amylose content of 25%. The initial and final gelatinization temperatures were 61℃and 65℃, respectively. Amylograph data showed that the starch had an initial pasting temperature of 64.5℃. The kinetic study of crystallization of buckwheat starch during aging at 21℃ suggested that the mechanism of starch crystallization is instantaneous nucleation followed by rod-like growth of crystals.
한국어
메밀 전분의 이화학적 성질을 살펴본바, 입자의 크기는 4.3-11.4 미크론(평균 7.8미크론)이었다. 전분의 물결합능력은 103.7%, 아밀로스 함량은 25%이었다. 복굴절성 소실의 측정법에 의한 호화개시 및 호화 종료 온도는 각각 61℃및 65℃이었고 아밀로그라프에 의한 초기 호화온도는 64.5℃이었다. 전분의 노화속도는 21℃에서 밀 전분보다 다소 빨랐다.