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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.2 No.1
- 발행연도
- 1997.3
- 수록면
- 23 - 28 (6page)
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초록· 키워드
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Physicochemical properties of corn starches isolated from non-glutinous and glutinous corn grains following γ-irradiation up to 10kGy were investigated. Blue value, water binding capacity and swelling power decreased, while alkali number and solubility increased by γ-irradiation, which was more pronounced in glutinous corn starch than in non-glutinous corn starch. The optical transmittance increased with an increment of heating temperature and applied irradiation doses. No significant difference was observed in Hunter's color value between both starches isolated from non-irradiated and irradiated corn grains. Amylograph viscosities decreased remarkably as dose levels increased. The overall effects of γ-irradiation was more distinguished in glutinous starch than in non-glutinous starch.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGEMENTS
REFERENCES
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