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KMID : 1134820110400091279
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 9 p.1279 ~ p.1284
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Gelatinization Properties of Crude Starches Prepared from Acorns Harvested in Various Countries
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Yang Kee-Heun
You Bo-Ram
Kim Hyo-Jin
Lee Ji-Yeon
Kim Min-Ji
Kim Mee-Ree
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Abstract
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Gelatinization properties of crude starches from acorns harvested in various countries (domestic (KAS), Chinese (CAS), and North Korea (NAS)) were analyzed, especially blue value, amylose contents, amylogram, particle size, and SEM (scanning electron microscope). Amylose contents of NAS, KAS, and CAS were 33.65%, 32.00%, and 30.48%, respectively, and a similar tendency was observed in blue value. According to amylogram, initial paste temperature was 72℃ for NAS and CAS and 71℃ for KAS, whereas peak viscosity was 580 BU for KAS and NAS and 570 BU for CAS. The cooling viscosity and setback of NAS and CAS were higher than those of KAS. The average particle size was 23.17 microns for KAS, 23.53 microns for CAS, and 82.14 microns for NAS; particle size ranging from 5～40 microns was highly distributed in KAS (68.9%) and CAS (73.8%), whereas 57.1% distribution was observed for 5～40 microns and 27.2% for >80 microns in NAS. Gelatinization ranges of SEM photography of CAS and NAS showed a more swollen, extremely disintegrated, and folded struc-ture than that of KAS. From these results, gelatinization properties, especially viscosity, setback of amylogram, particle size, and SEM photography, differed according to the country.
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KEYWORD
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blue value, amylose, amylogram, particle size, scanning electron microphotograph
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