감자의 수침조건에 따른 전분의 이화학적 특성

Physicochemical Properties of Starch during Steeping Condition of Potato

Physicochemical properties of potato starches which were prepared by steeping at 10±1℃ and 25±1℃ for 11days were investigated. The pH of steeped water was decreased and the contents of reducing and total sugars in steeped water were increased during steeping. Shapes of all starch granules were round and polygonal, but size was decreased and some part of starch granule had porous surface by steeping. X-ray diffraction pattern was all B-type. Relative crystallinity was increased until 9 days at 10℃, 7 days at 25℃ of steeping and decreased thereafter. Protein, lipid and phosphorus in starch were decreased, but ash was increased by increasing steeping time. Amylose content and density were decreased, but water binding capacity was increased by steeping. Swelling power and solubility were decreased with increasing steeping. The intrinsic viscosity of potato starch was decreased by steeping.