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KMID : 1134820060350081102
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Journal of the Korean Society of Food Science and Nutrition
2006 Volume.35 No. 8 p.1102 ~ p.1105
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Effect of Heat Treatments on in vitro Starch Hydrolysis of Selected Grains
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Lee Young-Tack
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Abstract
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The effect of heat treatments on in vitro starch hydrolysis of proso millet, sorghum, Job’s tears, and buckwheat by pancreatic α-amylase was investigated. Grain samples were tested raw, boiled in water, or steamed/roasted. Starch content of the grains varied from 59.5% in Job’s tears to 65.5% in proso millet, and amylose content varied from 5.3% in Job’s tears to 36.3% in buckwheat. The in vitro starch hydrolysis of raw and heat-treated grains continuously increased during 60 min of hydrolysis. The starch hydrolysis (%) of raw grains after 60 min incubation was in the order of buckwheat (5.7%), proso millet (33.0%), Job’s tears (51.2%), and sorghum (57.6%). Grains treated with steaming/roasting appeared to have higher starch hydrolysis rates than those with boiling except proso millet. Hydrolysis rates of buckwheat with a high amylose content appeared to be lower, compared to proso millet, sorghum, and Job’s tears containing low amylose contents.
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KEYWORD
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sorghum, proso millet, buckwheat, Job’s tears, in vitro starch hydrolysis
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