1977•Korean Journal of Food Science and TechnologyRequires access

메밀 전분의 이화학적 성질에 관한 연구

S.K. Kim, Tae‐Ryong Hahn, TaeWoo Kwon, B.L. D'Appolonia

Abstract

Physicochemical properties of buckwheat starch were investigated. Starch granules were in the range of microns in size, the average being 7.8 microns. The starch had a water-binding capacity value of 103.7%, blue value of 0.35 and amylose content of 25%. The initial and final gelatinization temperatures were and , respectively. Amylograph data showed that the starch had an initial pasting temperature of . The kinetic study of crystallization of buckwheat starch during aging at suggested that the mechanism of starch crystallization is instantaneous nucleation followed by rod-like growth of crystals.

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Key concepts: Starch, Crystallization, Amylose, Nucleation, Chemistry, Chemical engineering, Food science, Organic chemistry