국내산 주요 쌀보리 전분의 이화학적 성질에 대한 연구

The physicochemical properties of starch extracted from domestic barley cultivars (Saessal, Saechal, and Heenchal barley) and the rheological properties of its suspension upon heating were investigated. The amylose contents of starch from Saessal, Saechal, and Heenchal barley were 29.38, 3.3, and 2.43%, respectively. In water binding capacity and swelling power the lowest values were found with Saessal starch and those of the two other cultivars (Saechal and Heenchal) were similar to each other. Scanning electron microscopy showed that three barley starches consisted of large, elliptical-shaped A-granules and small, spherical B-granules, further confirmed by particle size measurement (i.e., bimodal distribution). With differential scanning calorimetry analysis the gelatinization temperature range (i.e., T₀−T_p) was found to be wider and higher in the order of Saechal > Heenchal ≥ Saessal starch. The lowest enthalpy (ΔH) for gelatinization was found in Saessal starch. From RVA (rapid visco analysis) and small-deformation oscillatory measurements, it was suggested that Saessal starch formed a gel with high strength but was prone to retrograde, while starch from Saechal and Heenchal formed a weak gel but showed a fairly low degree of retrogradation.