지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.3 No.4
- 발행연도
- 1998.12
- 수록면
- 303 - 308 (6page)
이용수
초록· 키워드
오류제보하기
Influence of amylose content on formation and characteristics of enzyme-resistant starch (RS) was investigated by scanning electron microscopy, X-ray diffractometry and differential scanning calorimetry. RS yield increased up to 36.1% as the amylose content of com starch increased. Starch granules of Amylomaize Ⅴ and Ⅶ were more rounded and smaller than those of regular corn: some were elongated and had appendages. After autoclaving-cooling cycles, the granular structure disappeared and a continuous spongy-like porous network was visible in regular com starch; the granular structure was still evident in parts in Amylomaize Ⅴ and Ⅶ starches. In all isolated RS residues, the porous structures were no longer visible and more compact formations predominated. While regular com starch showed an A-type X-ray profile, Amylomaize Ⅴ and Ⅶ starches exhibited a combination of B- and V-types. Regular corn starch lost most of its crystallinity during autoclaving, but the crystallinity was still left in Amylomaize starches as diffuse or poor B-types. All RS residues showed the presence of poor B-type regardless of amylose contents. Transition temperatures and enthalpy of native starches were a little higher in Amylomaize Ⅴ and Ⅶ starches than those of regular com starch. Regardless of amylose contents, all RS residues exhibited an endothermic transition over a similar temperature range (135~169℃), with a mean peak temperature of ~154℃, which is generally found for retrograded amylose crystallites. Higher transition temperature, enthalpy, and RS yield of Amylomaize Ⅴ and Ⅶ starches were related to granular stability shown by the microscopic and crystallographic studies.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGEMENTS
REFERENCES
참고문헌 (0)
참고문헌 신청함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Estimation of Resistant Starch Content of High-amylose Corn Starch
Food Science and Biotechnology
2004 .02
-
Molecular Characteristics and Functional Properties of Barley Starches with Varying Amylose Content
Journal of Food Science and Nutrition
2005 .09
-
The Influence of the Annealing of Corn Starch on the Formation and Characteristics of Enzyme - resistant Starch
Journal of Food Science and Nutrition
1999 .12
-
Effect of Low Level of Starch Acetylation on Physicochemical Properties of Potato Starch
Food Science and Biotechnology
2009 .02
-
Functional Characterization of Native Starches through Thermal and Rheological Analysis
Applied Biological Chemistry
2012 .01
-
한국의 녹말 산업 발달사
식품과학과 산업
2018 .03
-
Digestibility of retrograded starches with A- and B-type crystalline structures
Applied Biological Chemistry
2015 .01
-
Physicochemical Properties of Gamma-Irradiated Corn Starch
Journal of Food Science and Nutrition
2006 .06
-
보리源粉의 特性에 關한 硏究 : I. 보리灌粉의 粒經分布，Amylose 含量, Blue value 에 대하여
한국식품과학회지
1974 .03
-
아밀로오스 함량이 산처리 옥수수전분의 특성 및 저항전분수율에 미치는 영향
Applied Biological Chemistry
1997 .01
-
Effect of Microwave Irradiation on Crystallinity and Pasting Viscosity of Corn Starches Different in Amylose Content
Food Science and Biotechnology
2007 .10
-
The Effect of Heat Treatments on In Vitro Starch Digestibility and Resistant Starch of Selected Cereals
Food Science and Biotechnology
2004 .12
-
Evaluation of Molecular Weight Distribution, Pasting and Functional Properties, and Enzyme Resistant Starch Content of Acid-modified Corn Starches
Food Science and Biotechnology
2008 .08
-
내첨 전분을 이용한 표면사이징 대체에 관한 기초연구(제1보)
펄프·종이기술
2009 .06
-
도토리 녹말의 이용에 관한 연구 -제 1 보 도토리 녹말의특성-
Applied Biological Chemistry
1975 .01
-
가열방법에 따른 효소저항전분 생성
Applied Biological Chemistry
1997 .01
-
Physical and Molecular Characteristics of Cowpea and Acorn Starches in Comparison with Corn and Potato Starches
Food Science and Biotechnology
1998 .12
-
지류 문화재 보존처리용 전분계 풀의 특성 (제1보) : 전분의 종류에 따른 접착 특성
펄프·종이기술
2013 .08
-
Effect of base paper characteristics on starch penetration during surface sizing
한국펄프·종이공학회 학술발표논문집
2015 .04
이 논문의 저자 정보
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2009-511-018074692