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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2008.8
- 수록면
- 705 - 712 (8page)
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초록· 키워드
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Sweet potato starch was modified using Thermus aquaticus α-1,4-glucanotransferase (TaαGT), and its structural and rheological properties were investigated. TaαGT-modified starch had a lower amylose level and molecular weight than raw starch. The chain length distribution showed an increased number of short and long branched chains and the formation of cycloamyloses. Compared with raw starch, TaαGT-modified starch displayed a lower gelatinization enthalpy and a wider melting temperature range. The X-ray diffraction of TaαGT-modified starch was a weak V-type pattern with distinct sharp peaks at 13 and 20°. Scanning electron micrographs of modified starch exhibited big holes on the surface and the loss of granular structure. The frequency sweep measurement revealed that the gel of TaαGT-modified starch was more rigid than raw starch gel. However, the structure of modified starch gel was destroyed by heating at 75℃, and a firm gel was re-formed by subsequent storage at 5℃, indicating thermoreversible property.
목차
Abstarct
Introduction
Materials and Methods
Results and Discussion
Acknowledgments
References
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UCI(KEPA) : I410-ECN-0101-2013-573-001008343