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KMID : 0903519850280030156
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1985 Volume.28 No. 3 p.156 ~ p.161
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Physicochemical Properties and Characteristics on Lintnerization of Sweet Potato Starches from Three Cultivars
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Abstract
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Physicochemical properties and characteristics on lintnerization of sweet potato starches from Wonki(the dry type), Shinmi(the intermediate type) and Chunmi(the moist type) were investigated.
Swelling and gelatinization curves of these starches showed a two-stage process. Swelling powers of starches were higher in order of Shinmi, Chunmi and Wonki over a range of temperatures. Amylose content of Wonki was higher than those of other two.
Hydrolytic patterns of three starches with 2.2 N HCl at 35℃ showed two distinct stages. Hydrolysis extents of Wonki starch were lower than those of Shimni and Chunmi starches. X-ray diffraction patterns of native and lintnerized starches were the Ca crystalline type. The relative crystallinities cf these starches were higher in order of Wonki, Chunmi and Shinmi.
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