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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
- 2008.8
- 수록면
- 814 - 818 (5page)
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초록· 키워드
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Corn and rice starches were physically modified by planetary mill. While native starches showed high peak viscosities (1,001 and 563 cp), it decreased largely (42 and 20 cp for rice and corn starch, respectively) after 2 hr of physical modification. When two starches were co-ground, peak viscosities decreased more largely than single ground one only in 30 min, indicating the pasting properties could be easily changed by co-grinding. Especially, the higher the amount of corn starch, the viscosity decreased more largely, which means that paste stability could be controlled also by changing the ratio of corn and rice starch. Mean particle size increased with physical modification time since particles became spread because of shear force. There were also changes in surface morphology after physical modification. Fluid property, such as mean time to avalanche (MTA), was improved (from 6.16±0.47 and 8.37±1.23 sec to 5.47±0.78 and 5.26±1.37 sec for rice and corn starch, respectively) by physical modification. Pasting property, such as swelling power, was also improved by physical modification. These mean that native starches can be applied to both conventional powder and new paste-food industry more efficiently by physical modification.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgments
References
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UCI(KEPA) : I410-ECN-0101-2013-573-001008530