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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2009.8
- 수록면
- 855 - 860 (6page)
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초록· 키워드
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Physicochemical properties of starches isolated from 3 new potato cultivars developed by Potato Valley Ltd. were investigated and compared to those of starch isolated from ‘Superior’ being distributed prominently in Korea. Significant differences were observed in physicochemical properties such as granule size, amylose content, phosphorus content, water binding capacity, swelling power, solubility, and in vitro digestibility of starches from different potato cultivars. Thermal properties were evaluated using differential scanning calorimetry (DSC), and onset gelatinization temperatire (T<SUB>o</SUB>), peak temperature (T<SUB>p</SUB>), and enthalpies of gelatinization (ΔH) of different potato cultivars ranged as 58.0±0.3-61.7±0.4℃, 63.7±0.2-66.5±0.0℃, and 15.6±0.5-17.0±0.3 J/g, respectively. Pasting properties were evaluated using a rapid visco analyzer (RVA), and pasting temperature, peak viscosity, and final viscosity of different potato cultivars ranged as 65.0±0.1-68.9±0.1℃, 8,163.7±196.3-9,035.7±6.4 cp, and 4,397.7±166.7-7,025.0±271.3 cp, respectively. Especially, ‘Gogu valley’ starch showed the highest values in the amylose and phosphorus content among tested potato cultivars and higher water binding capacity, swelling power, and solubility than those of other tested starches. And it also showed high pasting temperature, peak viscosity, trough viscosity, and final viscosity as compared to other tested starches.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
References
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UCI(KEPA) : I410-ECN-0101-2013-573-000874603