식물급원에 따른 전분의 이화학적 특성 및 겔특성

Abstract

The characteristics of starches obtained from rice, corn, potato, and mungbean were investigated. Physicochemical, and gel properties of the starches from different sources were compared and correlation coefficients were calculated, The amylose contents of corn, mungbean, potato, and rice starch were 28.8, 38.5, 22.2. and 18.7%, respectively. Water binding capacity of starch was in the decreasing order of potato, mungbean, rice, and corn. It was highly correlated with the solubility of the starch. Viscocity of potato starch slurry during pasting was the highest among the starch samples, however, when cooled to 50℃, mungbean starch slurry exerted the highest viscosity. Potato starch gel had the greatest sensory clarity and rice starch gel, the highest sensory adhesiveness among the samples. Sensory firmness and cohesiveness of the starch gels decreased in the order of mungbean, potato, corn, and rice, and they were correlated with the amylose content of starch. Sensory clarity bf starch gels was correlated with water binding capacity, and swelling power of starch.