인산염이 쌀전분의 호화에 미치는 영향을 X-ray 회절법으로 조사하였다. 인산염은 멥쌀전분의 호화에 필요한 수분을 감소시켰다. 5% 멥쌀전분 현탁액의 호화온도는 인산염에 의하여 영향을 받지 않았으나, 같은 온도에서는 인산염의 존재시 호화도는 높은 값을 보였다. 인삼염은 찹쌀전분의 경우 호화에 영향을 미치지 않았다.
Effect of phosphate (sodium polyphosphate 85%, sodium hexametaphosphate 7% and potassium phosphate 7%) on gelatinization of nonwaxy and waxy rice starches was investigated with X-ray diffractometry. The minimum moisture content for the gelatinization of nonwaxy starches was lowered in the presence of phosphate. The minimum temperature for the gelatinization of 5% starch suspensions was not altered by phosphate. However, the degree of gelatinigation of rice starches at the same temperature was higher in the presence of phosphate, except waxy rice starch.
