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KMID : 0380619810130020133
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Korean Journal of Food Science and Technology
1981 Volume.13 No. 2 p.133 ~ p.141
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Physico - chemical Properties of Bracken(Pteridium aquilinum) Root Starch
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권태완/Kwon, Tai Wan
이계호/조재선/김성곤/Lee, Ke Ho/Jo, Jae Sun/Kim, Sung Kon
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Abstract
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The gelatinization phenomena of bracken root starch were examined by means of the loss of birefringence, degree of digestibility by amylase and X-ray diffraction. These results indicated that gelatinization temperature of the starch was 55∼60℃ and over 95% of starch were gelatinized at the temperature between 60 and 70℃. The swelling power of the bracken root starch was much less steeper than that of potato or tapioca starch. Amylograph data on the various starch concentrations showed the pasting temperature of 62∼68℃, peak height of 80∼840 Brabender unit (BU) and peak after cooling to 50℃ of 110∼555 BU. According to the information obtained from amylograph data, the bracken root starch showed low set back.
The rate of retrogradation of the starch as tested by Texturometer was slower and faster than that of potato and tapioca starches, respectively.
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