초록

용어보기논문에서 용어와 풀이말을 자동 추출한 결과로, 시범 서비스 중입니다. AI-Helper

Abstract ▼ AI-Helper

Physicochemical properties of amaranth starch were compared with those of waxy rice and waxy corn starches. Amaranth starch granules vary from $1.1{\sim}1.9\;{\mu}m$ in diameter and are polygonal in shape. Total amylose contents from waxy rice, waxy corn and amaranth starches were 0.01, 0...

Physicochemical properties of amaranth starch were compared with those of waxy rice and waxy corn starches. Amaranth starch granules vary from $1.1{\sim}1.9\;{\mu}m$ in diameter and are polygonal in shape. Total amylose contents from waxy rice, waxy corn and amaranth starches were 0.01, 0.03 and 0.07%, respectively. Swelling power of amaranth starch granule was slightly different from waxy rice. The swelling power of amaranth increased at $70^{\circ}C$. X-ray diffraction patterns of amaranth and other waxy cereal starches showed an A-type crystalline structure. Relative crystallinities of their starches were similar. According to pasting properties by Rapid Visco-Analyzer, amaranth starch showed a very high gelatinization temperature $(75.1^{\circ}C)$ and lower viscosity and higher stability than other waxy cereal starches during heating and cooling cycle. Peak onset temperatures (To) of starches from waxy rice, waxy corn and amaranth in DSC thermograms were $58.7{\sim}64.0$, 67.2 and $71.5^{\circ}C$, respectively, and their peak enthalpies were similar. Enthalpy of reheated amaranth starch after 3 day storage at $4^{\circ}C$ was higher than those of waxy corn and rices starchs.

주제어