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dc.contributor.advisor김광옥-
dc.contributor.author金榮卿-
dc.creator金榮卿-
dc.date.accessioned2017-08-29T04:00:34Z-
dc.date.available2017-08-29T04:00:34Z-
dc.date.issued1992-
dc.identifier.otherOAK-000000017687-
dc.identifier.urihttp://dspace.ewha.ac.kr/handle/2015.oak/208036-
dc.identifier.urihttp://dcollection.ewha.ac.kr/jsp/common/DcLoOrgPer.jsp?sItemId=000000017687-
dc.description.abstractThe 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.-
dc.description.tableofcontents목차 = ⅲ 논문개요 = ⅵ Ⅰ. 서론 = 1 Ⅱ. 실험재료 및 방법 = 3 1. 실험재료 = 3 2. 전분의 분리 = 3 3. 아밀로오스와 아밀로펙틴의 분리 = 4 4. 이화학적 특성 측정 = 5 1) 일반성분 = 5 2) 아밀로오스 함량 = 5 3) Blue Value = 5 4) 물 결합능력 = 6 5) 팽화력과 용해도 = 6 6) β-amyloysis limit (%) = 7 5. 전분의 호화 특성 측정 = 7 6. 전분 겔의 텍스처 특성 측정 = 8 1) 관능적 특성 평가 = 8 2) Instron에 의한 텍스처 특성 측정 = 11 8. 통계분석 = 11 Ⅲ. 결과 및 고찰 = 13 1. 전분의 이화학적 특성 = 13 1) 일반 성분 = 13 2) 아밀로오스 함량 = 14 3) Blue value = 14 4) 물 결합능력 = 15 5) 평화력과 용해도 = 15 6) β-amylolysis limit (%) = 17 2. 전분의 호화 특성 = 18 3. 전분 겔의 텍스처 특성 = 21 1) 관능적 특성 = 21 2) Instron에 의한 텍스처 특성 = 22 Ⅳ. 요약 및 결론 = 25 참고문헌 = 27 ABSTRACT = 33-
dc.formatapplication/pdf-
dc.format.extent1080952 bytes-
dc.languagekor-
dc.publisher이화여자대학교 대학원-
dc.subject식물급원-
dc.subject전분-
dc.subject-
dc.subject이화학-
dc.subject.ddc600-
dc.title식물급원에 따른 전분의 이화학적 특성 및 겔특성-
dc.typeMaster's Thesis-
dc.title.translatedPhysicochemical, and gel properties of starch from various sources-
dc.format.pagevi, 33 p.-
dc.identifier.thesisdegreeMaster-
dc.identifier.major대학원 식품영양학과-
dc.date.awarded1992. 2-
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