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.10 No.3
- 발행연도
- 2005.9
- 수록면
- 207 - 213 (7page)
이용수
초록· 키워드
오류제보하기
Molecular structures and functional properties of starches isolated from normal, waxy, and zero amylose barleys were examined. Amylopectins from zero amylose starch had the largest molecular weight (M_w), whereas those from high amylose starch, the smallest. A good correlation between the Mw and the radius of gyration (R_g) was observed among amylopectins from various starches, indicating similar polymeric conformation in solution even with the differences in the M_w. The debranched amylopectin molecules from different types of barley starches exhibited similar profiles, implying that the packing geometry of double helices in the different types of barley starches may be similar. Zero amylose starch showed the highest peak viscosity (326 RVU) in RVA viscograms at lower pasting temperature (67.6℃), compared to normal and high amylose starches. Relationship between RVA peak viscosity and amylose content suggested that the presence of amylose inhibited the development of granular swelling of barley starches during cooking. A rapid retrogradation, traced by differential scanning calorimetry (DSC) and strain-controlled rheometry, occurred in the high amylose starch sample during storage, while zero amylose starch showed a very good resistance to retrogradation, indicating excellent storage stability.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (26)
참고문헌 신청
Slavin J, Marquart L, Jacobs DR Jr. 2000. Comsumption of whole-grain foods and decreased risk of cancer: proposed mechanisms. Cereal Foods World 45: 54-58.
Jadhav SL, Lutz SE, Ghorpade VM, Salunkhe DK. 1998. Barley: chemistry and value-added processing. Crit Rev Food Sci Nutr 38: 123-171.
MacGregor AW, Fincher GB. 1993. Carbohydrates of the barley grain. In Barley Chemistry and Technology. Mac- Gregor AW, Bhatty RS, eds. American Association of Cereal Chemists, St Paul, Minnesota. p 73-130.
Salomonsson A, Sundberg B. 1994. Amylose content and chain profile of amylopectin from normal, high amylose and waxy barleys. Starch/Starke 46: 325-328.
Tester RF, South JB, Morrison WR, Ellis RP. 1991. The effects of ambient temperature during the grain-filling period on the composition and properties of starch from four barley genotypes. J Cereal Sci 13: 113-127.
Jadhav SL, Lutz SE, Ghorpade VM, Salunkhe DK. 1998. Barley: chemistry and value-added processing. Crit Rev Food Sci Nutr 38: 123-171.
MacGregor AW, Fincher GB. 1993. Carbohydrates of the barley grain. In Barley Chemistry and Technology. Mac- Gregor AW, Bhatty RS, eds. American Association of Cereal Chemists, St Paul, Minnesota. p 73-130.
Salomonsson A, Sundberg B. 1994. Amylose content and chain profile of amylopectin from normal, high amylose and waxy barleys. Starch/Starke 46: 325-328.
Tester RF, South JB, Morrison WR, Ellis RP. 1991. The effects of ambient temperature during the grain-filling period on the composition and properties of starch from four barley genotypes. J Cereal Sci 13: 113-127.
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