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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.3 No.4
- 발행연도
- 1998.12
- 수록면
- 303 - 308 (6page)
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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
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