micro파(波) 가열(加熱)이 일반성분(一般成分) 조성(組成)이 다른 감자전분(澱粉)에 미치는 영향을 실험(實驗)한 결과(結果)는 다음과 같다. 1. 전분(澱粉)의 일반성분(一般成分)은 전분조성(澱粉組成)에 관계없이 micro파(波) 가열(加熱)에 의해 수분(水分)과 조지방(粗脂肪) 함량(含量)이 감소했으며, 회분(灰分)은 약간의 감소 경향을 보였고, 조단백질(粗蛋白質) 함량(含量)은 거의 변화(變化)가 없었다. 2. 감자전분(澱粉)의 X-ray 회절도(回折圖)는 micro파(波) 가열(加熱)에 의해 결정성을 나타내는 환(環)들이 변화(變化)되기 시작하였는데, 면간격(面間隔)이 큰 1환(環)에서 뚜렷이 나타났고 전분조성(澱粉組成)에 의한 차는 없었다. 3. 주사형전자현미경(走査型電子顯微鏡)으로 관찰(觀察)한 전분입자(澱粉粒子)는 micro파(波) 가열량(加熱量)이 증가됨에 따라 파열되었는데 P.P.S.가 P.S.에 비하여 더 빨리 나타났다. 4. 전분(澱粉)의 호화온도(糊化溫度)는 micro파(波) 가열량(加熱量)이 증가할수록 낮아졌고 팽윤도(膨潤度) 및 용해도(溶解度)는 증가 하였는데, P.P.S.는 P.S.에 비(比)하여 호화온도(糊化溫度)는 더 낮았고 팽윤도(膨潤度) 및 용해도(溶解度)는 더 높았다.
The purpose of this study was to investigate the physico-chemical effects of a potato starch and a purified potato starch under the condition of the microwave heating. They were exposed to the microwave energy in a 950 W, 2,450 MHz oven for 30 through 120 seconds. As the microwave heating time was increased, the contents of moisture and the crude fat of the samples were remarkably decreased irrespective of the starch composition, but on the other hand the contents of crude ash was slightly decreased and the crude protein was almost unchanged. The rings of crystallinity come to gradually changed in the X-ray diffraction pattern, and then the only 1 ring, of which interplanner spacing is wide, is changed strikingly. As the microwave heating time is increased, the starch granules which observed by a scanning electron microscope were broken partially with a special form, and the granules of purified potato starch were broken faster than those of potato starch. With the same condition that the microwave heating time was increased, while the gelatinization temperature comes to fall, the swelling power and the solubility were increased. Besides these, while the gelatinization temperature of the purified potato starch was lower than that of the potato starch, both the swelling power and the solubility of the purified potato starch is higher than those of the potato starch.
