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KMID : 0903519960390010049
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1996 Volume.39 No. 1 p.49 ~ p.53
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Gelling Properties of Acid - Modified Red Bean Starch Gels
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Abstract
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Acid-modified starch was prepared by treating a warm aqueous starch suspension with dilute mineral acid(0.2 N HCl, 45℃, 20 mim∼1 h). The swelling power and solubility of acid-modified red bean starches increased and the changes occurred at tower temperature. According to gel chromatography of starches, the amylose and amylopectin moieties of red bean starches were not affected very much by hydrolysis conditions used. The elution profiles of soluble carbohydrate showed that the larger molecules were leached as the heating temperature increased. Total amounts of soluble carbohydrate were increased by acid-modification. The gel strength of acid-modified starches at each temperature increased, whereas cohesiveness decreased in acid-modified starch gels except at 85℃.
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