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KMID : 0903519920350020092
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1992 Volume.35 No. 2 p.92 ~ p.98
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Characterization of mook(starch - gel food) forming starches
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Abstract
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Some physicochemical properties and molecular structure of cow pea, mung bean and acorn starches(mook-forming starches) and red bean, wheat and sweat potato starches(mook-unforming starches) were investigated. Amylose contents of cow pea, mung bean and acorn starch were higher than the others. Cow pea starch was similiar to mung bean starch in gelatinization characteristics by Brabender amylogram but cold viscosity of red bean starch and peak viscosity of sweet potato starch were especially high. Whereas viscosity of wheat starch was low in whole temperature range. Amylose molecules of larger molecular size(above 5×10^5 molecular weight) of three mook-forming starches were more than shoes of red bean and wheat starch. Chain distribution ratios(DP 35∼55 to DP 10∼20) of cow pea, mung bean and acorn amylopectin were higher than thoes of red bean, sweet potato and wheat amylopectin.
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