Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Modification of Physicochemical Properties of Arrowroot Starch by Heat-Moisture Treatment

수분-열처리에 따른 칡 전분의 물리화학적 성질

  • Cha, Hwan-Soo (Department of Food Science and Technology, Chonnam National University) ;
  • Kim, Kwan (Department of Food Science and Technology, Chonnam National University) ;
  • Kim, Sung-Kon (Department of Food and Nutrition, Dankook University)
  • 차환수 (전남대학교 식품가공학과) ;
  • 김관 (전남대학교 식품가공학과) ;
  • 김성곤 (단국대학교 식품영양학과)
  • Published : 1984.12.30
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Abstract

Physicochemical properties of arrowroot starch, which was adjusted to 18, 21, and 24% moisture and heated at $100^{\circ}C$ for 16hr, were investigated. X-ray diffraction pattern was changed from C- to A-pattern upon treatment(24% moisture). The swelling powere and solubility decreased by heat-moisture treatment. The treated sample was gelatinized at higher temperature than untreated one. Water-binding capacity was drastically increased as the moisture level was decreased. Amylograph hot paste viscosities were decreased upon treatment.

칡 전분의 수분을 18, 21 및 24%로 조절하고, $100^{\circ}C$에서 16시간 가열 처리한 다음, 물리화학적 성질을 규명하였다. X-ray회절 양상은 수분을 24%에서 열처리한 경우 C형에서 A형으로 전환되었고, 수분 처리 수준이 높아질수록 팽화력 및 용해도는 감소하였다. 수분(24%)-열처리한 시료는 동일팽화력에서 대조구보다 높은 용해도를 보였으며, 물 결합 능력은 수분처리 수준이 높을수록 현저히 증가하였다. 칡 전분은 가열 및 냉각에 대하여 안정된 paste 점도를 보였으며, 수분-열처리에 의하여 호화온도는 증가하였고 점도는 감소하였다.

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