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KMID : 0380619850170060409
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Korean Journal of Food Science and Technology
1985 Volume.17 No. 6 p.409 ~ p.414
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Kinetic Study on the Gelatinization of barley Starch
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남영중/Nam, Young Jung
민병용/이상효/목철균/Min, Byong Yong/Lee, Sang Hyo/Mok, Chulkyoon
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Abstract
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The gelatinization kinetics of barley starch in dilute system (1% w/v concn.) at the temperature range of 60-95℃ was investigated. The gelatinization rate was extremely temperature dependent. The gelatinization at the temperature above 90℃ was an one step 1st order reaction throughout the gelatinization time, but that below 85℃ consisted of two stages which showed different reaction rates. The reaction rate of the 1 st stage was greater than that of the 2nd stage. The activation energy of the 1 st stage was 31.93 Kcal/g mole and those of the 2nd stage were 78.49 and 23.41 Kcal/g mole above and below 75℃, respectively.
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