국내산 마의 이용성 및 활용성을 증진시키기 위하여 단마 전분 호화액의 농도$(1{sim}5%)$와 온도$(30{sim}60^{circ}C)$에 따른 유동특성을 살펴보았다. 마전분 호화액은 모두 유동지수 1 이하의 의가소성 유체의 성질을 나타냈으며, 전분농도가 증가함에 따라 의가소성이 증대되었다. 호화액의 농도의존성을 나타내는 B값은 측정온도가 $30{sim}60^{circ}C$로 증가할수록 $0.40449{sim}0.39352$로 감소하여 측정 온도가 높을수록 농도의존성은 낮아짐을 알 수 있었다. 온도에 따른 호화액의 유동 활성화에너지는 전분농도가 $1{sim}5%$로 증가함에 따라 $4.1415{sim}5.4539{ imes}10^6;J/kg{cdot}mol$로 증가하는 경향을 보여주었다.
To increase utilization of Korean yam, the rheological properties of gelatinized yam (Dioscorea aimadoimo) starch solutions at various concentrations $(1{sim}5%)$ and temperature $(30{sim}60^{circ}C)$ were investigated. The rheological behavior of gelatinized yam starch solutions was illustrated by power-law model and Casson equation and exhibited pseudoplastic behavior with yield stress. The pseudoplasticity of starch solutions increased largly concentration of starch increased. As the temperature increased from $30^{circ}C$ to $60^{circ}C$, the dependency of starch concentration decreased, B were decreased from 0.40449 to 0.39352. The activation energy of flow of gelatinized yam starch solutions were increased from 4.1415 to $5.45329{ imes}10^6;J/kg{cdot}mol$ by increasing starch concentration from 1% to 5%.
