http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
- 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
- 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
RISS 인기검색어
- 검색키워드
- 주제어 : acetylated sweet potato starch (검색결과 5 건)
- 무료
- 기관 내 무료
- 유료
-
유병승(Byoungseung Yoo),이혜린(Hye-Lin Lee) 한국식품영양과학회 2011 한국식품영양과학회지 Vol.40 No.7
각기 다른 치환도를 가진 초산 고구마전분 페이스트의 유동특성 및 투과도 그리고, 이들 전분 겔의 냉ㆍ해동안정성 및 강도가 치환도의 함수로 분석되었다. 유동특성 측정 결과 power law 모델식과 Casson 모델식에 잘 적용되었으며, 높은 shear-thinning 거동을 가지고 있는 것으로 나타났다. 특정한 온도 범위(25~70℃)에서 전분 페이스트의 겉보기 점도(ηa,100)의 온도 의존성은 Arrhenius 모델식에 잘 적용되었으며 초산 고구마전분이 천연전분에 비해 더 낮은 온도 의존성을 나타내었다. 전분 페이스트 이수현상 측정에서는 초산화에 의해 이수현상이 감소하는 것으로 나타났으며, 치환도가 증가할수록 낮아지는 것으로 나타났다. 겔 강도 측정에서도 초산화에 의해 겔 강도가 감소하는 것으로 나타났으며, 치환도가 증가할수록 겔 강도는 감소하는 것으로 나타났다. 페이스트 투과도(% T) 측정에서 초산전분은 천연전분 보다 투과도가 높은 것으로 나타났다. This study examined the flow properties, paste clarity, freeze-thaw stability and gel strength of acetylated sweet potato starch (ASPS) pastes and gels as a function of degree of substitution (DS). ASPS showed high shear-thinning flow behaviors with high Casson yield stress (σoc). Consistency index (K), apparent viscosity (ηa,100) and σoc values of ASPS increased with an increase in DS. In the temperature range of 25~70℃, ASPS followed an Arrhenius temperature relationship. The activation energies (Ea=13.2~14.3 kJ/㏖) of the ASPS samples were much lower than that (18.1 kJ/㏖) of the native sweet potato starch (SPS). ASPS gels showed better freeze-thaw stability with a significant decrease in syneresis (%) compared to SPS gel. The gel strength values of ASPS were much lower than that of SPS, and significantly decreased with an increase in DS. The clarity of native SPS paste increased after acetylation.
-
Bae-Young Kim,Won-Woo Kim,Byoungseung Yoo 한국식품영양과학회 2008 Preventive Nutrition and Food Science Vol.13 No.3
The effects of native sweet potato starch (NSPS) and sweet potato starch modified by acetylation (MSPS) on dynamic rheological properties of surimi sols were investigated by small-deformation oscillatory measurements. Dynamic frequency sweeps of surimi sols at 10℃ showed that the addition of NSPS and MSPS resulted in a reduction of storage modulus (G') and loss modulus (G"). The tan δ values (ratio of G"/ G') of all samples were in the range of 0.15~0.54 over a wide range of frequency, indicating that all surimi sols are more elastic than viscous. The characteristic G' thermograms of surimi sols during heating from 10 to 90℃ were influenced by the addition of starch. The tan δ values of all samples were maintained nearly constant above 45℃, showing that the G' is proportional to the G" irrespective of starch effects.
-
Kim, Bae-Young,Kim, Won-Woo,Yoo, Byoung-Seung The Korean Society of Food Science and Nutrition 2008 Preventive Nutrition and Food Science Vol.13 No.3
The effects of native sweet potato starch (NSPS) and sweet potato starch modified by acetylation (MSPS) on dynamic rheological properties of surimi sols were investigated by small-deformation oscillatory measurements. Dynamic frequency sweeps of surimi sols at $10^{\circ}C$ showed that the addition of NSPS and MSPS resulted in a reduction of storage modulus (G') and loss modulus (G"). The tan $\delta$ values (ratio of G"/ G') of all samples were in the range of $0.15{\sim}0.54$ over a wide range of frequency, indicating that all surimi sols are more elastic than viscous. The characteristic G' thermograms of surimi sols during heating from 10 to $90^{\circ}C$ were influenced by the addition of starch. The tan $\delta$ values of all samples were maintained nearly constant above $45^{\circ}C$, showing that the G' is proportional to the G" irrespective of starch effects.
-
Dynamic Rheological and Thermal Properties of Acetylated Sweet Potato Starch
Lee, Hye-Lin,Yoo, Byoungseung WILEY-VCH Verlag 2009 Die Stärke Vol.61 No.7
<P>Dynamic rheological and thermal properties of acetylated sweet potato starch (SPS) pastes (5%, w/w) were evaluated as a function of the degree of substitution (DS). The transition temperatures (T<SUB>o</SUB>, T<SUB>p</SUB> and T<SUB>c</SUB>) and enthalpy of gelatinization (ΔH) of acetylated SPS, which were determined using differential scanning calorimetry, were lower than those of native starch, and significantly decreased with an increase in DS. Magnitudes of storage modulus (G′), loss modulus (G′′) and complex viscosity (η*) of acetylated SPS pastes were determined using a small-deformation oscillatory rheometer. Dynamic moduli (G′, G′′ and η*) values of acetylated SPS pastes except for 0.123 DS were higher than those of native starch, and they also decreased with an increase in DS. The tan δ (ratio of G′′/G′) values (0.37–0.39) of acetylated SPS samples were lower than that (0.44) of native starch and no significant differences were found among acetylated SPS samples, indicating that the elastic properties of SPS pastes were affected by acetylation but did not depend on DS. The G′ values of acetylated SPS during aging at 4°C for 10 h were much lower than those of native starch, showing that the addition of acetyl groups produced a pronounced effect on the retrogradation properties of SPS.</P>
-
유병승,김도단 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.5
Dynamic rheological properties of acetylated sweet potato starch (ASPS) pastes mixed with 3commercial gums (guar gum, locust bean gum, and xanthan gum) were investigated at different gum concentrations. The dynamic moduli of the ASPS-gum mixtures were higher than those of the control, and they increased with an increase in gum concentration. In particular, the G' value of xanthan and G" value of guar gum at a 0.6% gum concentration were much higher as compared to those of other mixtures. Tan δ values of ASPS-xanthan mixtures were much lower than those of other samples, indicating that the elastic properties in the ASPS-gum mixture systems were strongly affected by the additions of xanthan. These results suggest that the presence of gums in ASPS modifies the viscoelastic properties, and that these modifications are dependent on the gum type and gum concentration.
ScienceON
DBpia연관 검색어 추천
이 검색어로 많이 본 자료
활용도 높은 자료
