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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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The physicochemical properties of starch extracted from domestic barley cultivars (Saessal, Saechal, and Heenchal barley) and the rheological properties of its suspension upon heating were investigated. The amylose contents of starch from Saessal, Saechal, and Heenchal barley were 29.38, 3.3, and 2.43%, respectively. In water binding capacity and swelling power the lowest values were found with Saessal starch and those of the two other cultivars (Saechal and Heenchal) were similar to each other. Scanning electron microscopy showed that three barley starches consisted of large, elliptical-shaped A-granules and small, spherical B-granules, further confirmed by particle size measurement (i.e., bimodal distribution). With differential scanning calorimetry analysis the gelatinization temperature range (i.e., T0−Tp) was found to be wider and higher in the order of Saechal > Heenchal ≥ Saessal starch. The lowest enthalpy (ΔH) for gelatinization was found in Saessal starch. From RVA (rapid visco analysis) and smalldeformation oscillatory measurements, it was suggested that Saessal starch formed a gel with high strength but was prone to retrograde, while starch from Saechal and Heenchal formed a weak gel but showed a fairly low degree of retrogradation.
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참고문헌 (45)
참고문헌 신청
Ahmad FB / 1999 / Effect of sugars on the thermal and rheological properties of sago starch / Biopolymers 50:401~412
Andersson AAM / 2001 / Starch and byproducts from a laboratory-scale barley starch isolation procedure / Cereal Chem 78:507~513
AOAC / 1990 / Official Method of Analysis / Association of Official Analytical Chemists
Barichello V / 1990 / Low temperature sweetening in susceptible and resistant potatoes: Starch structure and composition / J. Food Sci 55:1054~1059
Beleina A / 1980 / Characteristics of starch from pearl millets / Cereal Chem 57:300~303
Andersson AAM / 2001 / Starch and byproducts from a laboratory-scale barley starch isolation procedure / Cereal Chem 78:507~513
AOAC / 1990 / Official Method of Analysis / Association of Official Analytical Chemists
Barichello V / 1990 / Low temperature sweetening in susceptible and resistant potatoes: Starch structure and composition / J. Food Sci 55:1054~1059
Beleina A / 1980 / Characteristics of starch from pearl millets / Cereal Chem 57:300~303
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