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KMID : 0903519920350030196
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1992 Volume.35 No. 3 p.196 ~ p.201
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Physicochemical and structural properties of lintnerized starches from sweet potato
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Abstract
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Characteristics on lintnerization of dry type (Suwon 147) and moist type (Hwangmi) sweet potato starches were investigated. Chain distribution of lintnerized starches was also studied by debranching with pullulanase. Hydrolytic patterns of two starches showed two distinct stages and hydrolysis extents of Suwon 147 starch were lower than those of Hwangmi starch. The relative crystallinities of Suwon 147 starches were higher than those of Hwangmi starch. The elution profiles of lintnerized starches were composed of two peaks about degree of polymerization (DP) 25 and DP 15. The elution profiles of debranched samples showed only one peak about DP 15 and peak DP of Suwon 147 lintnerized starch was higher than that of Hwangmi.
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KEYWORD
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