초산 처리에 따른 녹두 및 도토리전분의 이화학적 특성 변화

This study was performed to identify the physicochemical properties of acetylated mungbean starch (AMS) and acetylated acorn starch (AAS). AMS and AAS were prepared by the reaction of mungbean and acorn starch with acetic anhydride and passed through a 100-mesh sieve. The blue values of AMS and AAS were higher than those of native starch. Swelling power and solubility were increased by acetylation reaction. As for Rapid Visco Analyzer (RVA) properties, the pasting temperature of AMS and AAS was decreased to 64.4 and 74.8°C, respectively, lowering 2-6°C in temperature by acetylation reaction. But peak viscosity, final viscosity, breakdown, and setback were decreased in AMS, while AAS was increased. AAS gels were significantly decreased in TPA features, including hardness, springiness, chewiness, and gumminess.