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논문 기본 정보

자료유형
학술저널
저자정보
Hetti Arachchige Mangalika Wickramasinghe (National Agricultural Research Center for Hokkaido Region) Kazuo Yamamoto (Obihiro University of Agriculture and Veterinary Medicine) Hiroaki Yamauchi (National Agricultural Research Center for Hokkaido Region) Takahiro Noda (National Agricultural Research Center for Hokkaido Region)
저널정보
한국식품과학회 Food Science and Biotechnology Food Science and Biotechnology vol 18. no 1
발행연도
2009.2
수록면
118 - 123 (6page)

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초록· 키워드

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In order to find out the effect of low level of starch acetylation on physicochemical properties of potato starch, amylose content, digestibility of raw and gelatinized starch, thermal properties, pasting properties, and the swelling power of native and acetylated potato starches were measured. The amylose content was significantly lower in acetylated starch than in their counterpart native starches. Though a tendency in the decrease in digestibility of raw starch was observed with starch acetylation, acetylation did not alter the proportion of readily digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) of both raw and gelatinized potato starches. No clear increase in the swelling power was observed, however, the peak and onset gelatinization temperatures and the enthalpy required for starch gelatinization decreased with starch acetylation. Peak and breakdown viscosities were reduced due to acetylation of potato starch while final viscosity and set back were increased.

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Abstract
Introduction
Materials and Methods
Results and Discussion
References

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