The viscometric properties of six kinds of waxy starches of Olchal and Hankang (waxy rice), Chalborie (waxy barley), Yullmoo (waxy Job´s tears), Chajoe (waxy foxtail millet), Chalsusu (waxy great millet) and Chalocsusu (waxy corn) were investigated.
The increase in optical transmittance of 0.1% starch suspensions occurred at 55℃ for Hankang, 60℃ for Olchal, Chalborie, Chajoe and Yullmoo and 65℃ for Chalsusu and Chalocsusu, and further increased 70℃ for Hankang and Olchal, 75℃ for Chajoe, Chalsusu, Chalocsusu and Yullmoo and above 85℃ for Chalborie.
Amylogram on 5%, starch suspensions showed that gelatinization temperature and maximum peak height were 850 B.U. at 62℃ for Hankang, 65℃ and 980, B.U. for Olchae, 64℃ and 1,080 B.U. for Chalborie, and 1,410 B.U. at 69℃ for Yullmoo, and 1,280 B.U. at 71℃ for Chajoe, and 1,260 B.U. at 71℃ for Chalsusu and 1,420 B.U. at 70℃ for Chalocsusu.
Swelling power of starches was 38∼55, and Hankang, Olchal, Chajoe, Chalocsusu and Yullmoo starches had higher swelling power than Chalsusu and Chalborie starches.
Intrinsic viscosity of them was 1.43∼1.75 and hardness of them was highly relevant to the gelatinization properties.
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