Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Investigation of Physicochemical Property Change in Modified Potato Starch by Ultra Fine Pulverization

초미세분쇄를 이용한 감자 변성전분의 물리화학적 특성 변화규명

Han, Myung-Ryun;Kim, Ae-Jung;Lee, Soo-Jung;Kim, Myung-Hwan
한명륜;김애정;이수정;김명환

  • Published : 2008.03.10
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Abstract

The effects of ultra-fine pulverization on the physicochemical properties of physically modified pulverized potato starch(PPS) were investigated. Particle structure was broken to small particles and the shape of potato starch(PS) was changed from round or oval to small particles attached to big particle. The average diameter and specific surface area of PS after pulverization decreased from 51.22㎛ to 13.78㎛ and increased from 4,473cm2/g to 16,319cm2/g, respectively. X-Ray diffractogram revealed PS had four B-type peaks, which disappeared and showed broad V-type pattern in PPS. RVA characteristics, peak viscosity, break down, and set back of PS were disappered in those of PPS and showed flatten(constant) viscosity. The pasting properties also changed significantly. The enzymatic (α-amylase) digestibilities of PS and PPS were 64.8 and 79.8%, respectively.

Keywords

References

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