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KMID : 0380619870190010012
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Korean Journal of Food Science and Technology
1987 Volume.19 No. 1 p.12 ~ p.17
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Physicochemical Properties and Gelatinization Kinetics of Covered Barley Starch
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김남수/Kim, Nam Soo
남영중/민병용/Nam, Young Jung/Min, Byong Yong
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Abstract
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Physicochemical properties and gelatinization kinetics of Ol barley starch were studied. The granule size was 13-28 μ and the granule shape was oval or circular. Also, Ol barley starch had amylose content of 32%. Swelling power and solubility reached to the maximum values of 7.22 and 2.28% at the gelatinization temperature of 90℃. The pasting temperature of starch was slightly higher than those of powder and defatted powder. Most of the increase in light penetration was accomplished from the gelatinization temperature of 80℃ to 90℃. The gelatinization reaction of lL barley starch occurred in 2 stages. The activation energy of lst stage gelatinization reaction was 23.84 ㎉/mole, whereas activation energies of 2nd stage gelatinization reaction were 33.38 and 72.82 ㎉/mole around 80℃.
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