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KMID : 0380619910230030341
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Korean Journal of Food Science and Technology
1991 Volume.23 No. 3 p.341 ~ p.348
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Characteristics of Defatted and Lipid - reintroduced Sweet Potato Starches
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Abstract
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Physicochemical properties and gelatinization patterns of defatted and lipid-reintroduced moist (Hwang mi) and dry (Suwon 147) type sweet potato starches were investigated. Starch granules of sweet potato were polygonal and round, and the sizes of starch granules ranged 5-13 μm. All starches showed Ca type in X-ray diffraction but relative crystallinity was decreased by defatting and reintroduction. The amylose content of defatted starches increased, but that of lipid-reintroduced starches decreased. The swelling power and solubility at each temperature increased by defatting, but decreased by reintroduction. Transmittance of Hwangmi and Suwon 147 showed a rapid increase at 60, 65℃, respectively. The initial pasting temperature by amylograph of Hwangmi and Suwon 147 were 67.5℃ and 72.70, respectively. The peak viscosity and the height at 50℃ on amylogram of Hwangmi were lower than those of Suwon 147. Hot paste viscosity and setback decreased by defatting but setbak and consistency drastically increased by reintroduction. The peak temperature for gelatinization by the DSC was 65.7℃ for Hwangmi and 68.5℃ for Suwon 147. The gelatinization temperature and enthalpy of the DSC decreased and amylose-lipid melting peak was lost by defatting. The gelatinization temperature and enthalpy decreased by reintroduction.
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KEYWORD
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