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한국식품과학회지
→ 한국식품과학회지2020 ; 52(3): 220-225
Starch characteristics of foxtail millet and sorghum cultivars grown in Korea
국내 육성 조 및 수수 전분의 이화학적 특성
Hyun-Joo Kim1,*, Koan Sik Woo2, Byong Won Lee1, Jin Young Lee1, Yu-Young Lee1, Min Young Kim1, Mihyang Kim1, and Byoungkyu Lee3
1Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration 2Rural Development Administration 3National Institute of Crop Science, Rural Development Administration
김현주1,*·우관식2·이병원1·이진영1·이유영1·김민영1·김미향1·이병규3
1국립식량과학원 중부작물부 수확후이용과, 2농촌진흥청 연구정책국, 3국립식량과학원 간척지농업연구팀
ABSTRACT
In this study, we investigated the starch characteristics of foxtail millet (FM) and sorghum (SG) cultivars grown in Korea. The amylose contents were 29.42 and 6.42% in the Daname and Samdachal FM cultivars, and 9.09 and 11.11% in the Nampungchal and Sodamchal SG cultivars, respectively. The amylopectin polymerization analysis showed that the highest degree of polymerization (DP) was in the range of DP13-24 for all samples, at approximately 60%. The resistant starch content was very low (<0.10%) among the FM and SG cultivars. The starch gelatinization analysis showed low setback values in the Samdachal and Nampungchal cultivars. The gelatinization enthalpy, calculated based on an endothermic reaction, did not differ significantly between the SG cultivars but was significantly higher in the Samdachal FM cultivars than in the Daname FM cultivars. The results of this study might be used as basic data for the development of FM and SG products.
KEYWORD
foxtail millet, sorghum, cultivars, starch, characteristics
한국식품과학회지 2020 Jun; 52(3): 220 - 225
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