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Physicochemical properties on defatted potato starches, Irish Cobbler and Dejima, were investigated. The average diameter of the Irish Cobbler and Dejima starch were 22.5-29.8㎛, and both the starches had birefringence. Irish Cobbler starch was lowe...
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품종별 한국산 감자의 전분 특성 비교 (2) - 탈지한 감자전분의 이화학적 특성 - = Comparison of Physicochemical Properties of Several Korean Potato Starches - Physicochemical Properties of Defatted potato starch -
한글로보기https://www.riss.kr/link?id=A3263065
- 저자
- 발행기관
- 학술지명
- 권호사항
-
발행연도
1989
-
작성언어
-
-
KDC
500
-
등재정보
KCI등재
-
자료형태
학술저널
- 발행기관 URL
-
수록면
43-50(8쪽)
- 제공처
- 소장기관
-
0
상세조회 -
0
다운로드
부가정보
다국어 초록 (Multilingual Abstract)
Physicochemical properties on defatted potato starches, Irish Cobbler and Dejima, were investigated. The average diameter of the Irish Cobbler and Dejima starch were 22.5-29.8㎛, and both the starches had birefringence. Irish Cobbler starch was lower than that of Dejima starch in water binding capacity, swelling power and solubility. Relative crystallinity of both the starches was decreased after defatted. The blue value of Irich Cobbvler and Dejima starch was measured 0.37 and 0.35 respectively. Transmittnace of 0.1% starch suspensions was higher on defatted starch than on untreated starch. Differential Scanning Calorimetry of untreated potato starch showeed higher gelatinization temperature in Irish Cobbler starch than in Dejiam starch. The gelatinization enthalpy of untreated starch was higher in Irisch Cobbler starch than in Dejima starch, but, after defatted, it was decreased.
Physicochemical properties on defatted potato starches, Irish Cobbler and Dejima, were investigated. The average diameter of the Irish Cobbler and Dejima starch were 22.5-29.8㎛, and both the starches had birefringence. Irish Cobbler starch was lower than that of Dejima starch in water binding capacity, swelling power and solubility. Relative crystallinity of both the starches was decreased after defatted. The blue value of Irich Cobbvler and Dejima starch was measured 0.37 and 0.35 respectively. Transmittnace of 0.1% starch suspensions was higher on defatted starch than on untreated starch. Differential Scanning Calorimetry of untreated potato starch showeed higher gelatinization temperature in Irish Cobbler starch than in Dejiam starch. The gelatinization enthalpy of untreated starch was higher in Irisch Cobbler starch than in Dejima starch, but, after defatted, it was decreased.
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