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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.
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This study was performed to identify the physicochemical properties of acetylated mungbean starch (AMS) and acetylated acorn starch (AAS). AMS and AAS were prepared by the reaction of mungbean and acorn starch with acetic anhydride and passed through a 100-mesh sieve. The blue values of AMS and AAS were higher than those of native starch. Swelling power and solubility were increased by acetylation reaction. As for Rapid Visco Analyzer (RVA) properties, the pasting temperature of AMS and AAS was decreased to 64.4 and 74.8oC, respectively, lowering 2-6oC in temperature by acetylation reaction. But peak viscosity, final viscosity, breakdown, and setback were decreased in AMS, while AAS was increased. AAS gels were significantly decreased in TPA features, including hardness, springiness, chewiness, and gumminess.
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참고문헌 (31)
참고문헌 신청
AOAC / 1990 / Official methods of analysis / Association of Official Analytical Chemists :8~35
Betancur AD / 1997 / Acetylation and characterization of canavalia ensiformis starch / J. Agric. Food Chem 45:378~382
Chen Z / 2004 / Differently sized granules from acetylated potato and sweet potato starches differ in the acetyl substitution pattern of their amylase populations / Carbohydr. Polym 56:219~216
Cho SA / 2000 / Particle size distribution, pasting pattern and texture of gel of acorn, mungbean, and buckwheat starches / Korean J. Food Sci. Technol 32:1291~1297
최은정 / 2009 / 친수성 다당류 첨가가 녹두전분 겔의 품질 특성에 미치는 영향 / 한국식생활문화학회지 24(5):540~551
Betancur AD / 1997 / Acetylation and characterization of canavalia ensiformis starch / J. Agric. Food Chem 45:378~382
Chen Z / 2004 / Differently sized granules from acetylated potato and sweet potato starches differ in the acetyl substitution pattern of their amylase populations / Carbohydr. Polym 56:219~216
Cho SA / 2000 / Particle size distribution, pasting pattern and texture of gel of acorn, mungbean, and buckwheat starches / Korean J. Food Sci. Technol 32:1291~1297
최은정 / 2009 / 친수성 다당류 첨가가 녹두전분 겔의 품질 특성에 미치는 영향 / 한국식생활문화학회지 24(5):540~551
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