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- Title
こんにゃく精粉の異なる水分下での加熱による グルコマンナン粒子の帯電性について.
- Authors
釘宮 正往; 大野 婦美子; 石永 正隆
- Abstract
The polished konjac flours were autoclaved (120℃, 30min.) or heated in boiling water (100℃, 30min.) at different moisture contents of 82.0-99.1%. After cooling, the ground samples were examined for MB staining. As a result, when the moisture contents were low (82.0 to 90.0%), the surface of the sample was seen to be stained light blue. On the other hand, in the case of high moisture contents (98.2, 99.1%), no blue-stained material was observed except for staining such as cell walls. From these results, it was confirmed that GM granules were stained with MB by heating under low moisture conditions in the case of polished flour. These results also suggest that the electrostatic properties of GM granules in raw konjac corms due to heating is related to the suppression of water supply necessary for sufficient swelling of GM granules in cells due to the toughness of the corm tissue, which is similar to the gelatinization of starch in the tissue of legumes. Although the details are unknown, it was speculated that the phase transition of GM molecules heated under low moisture is the cause of electrostatic properties. Viscosity was measured using RVA with a moisture content of 99.1%, and the presence or absence of MB staining was examined after the measurement was completed. As a result, MB staining of the sample was not observed regardless of the heating rate and final temperature. From this result, it was inferred that the electrostatic properties of GM granules observed in this study is not related to the exothermic phenomenon (phase transition) found by Karim et al. using differential scanning calorimetry (DSC)
- Subjects
PHASE transitions; RICE industry; DIFFERENTIAL scanning calorimetry; GRANULE cells; RICE products; KONJAK; WATER supply
- Publication
New Food Industry, 2023, Vol 65, Issue 7, p381
- ISSN
0547-0277
- Publication type
Article