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초록· 키워드
The purpose of this study was to investigate the physico-chemical properties of potato starch heated with microwave. Two types of potato starches are prepared; in group A raw potato starch was heated with microwave and in group B potato starch was isolated from potato heated with microwave. Both groups were exposed to the microwave energy in a 560 W, 2,450 MHz oven for 60, 120, 180 and 300 seconds. As the microwave heating time took longer, free lipid decreased and bound lipid increased in both groups. The shape of starch granules, birefringence and X-ray diffraction pattern were not changed much by microwave heating in both groups. Water binding capacity increased, but amylose content, swelling power and solubility decreased as the microwave heating time took longer. It was also found that the extent of decreases in swelling power and solubility were different between group A and group B.
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- Abstract
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참고문헌
참고문헌 신청최근 본 자료
UCI(KEPA) : I410-ECN-0101-2014-570-003601876
