율무와 염주 전분을 분리하여 입자의 형태와 몇가지 물리화학적인 특성을 검토하여 다음과 같은 결과를 얻었다. 1. 광학 현미경으로 본 입자의 외형은 6각형, 8각형, 구형이었고, 평균직경은 율무와 염주 모두 $12.0{mu}$이었다. 2. X-선 회절에 의한 결정구조는 A-type이었고, amylose함량은 율무전분이 0%, 염주전분은 23%였다. 3. 요오드 친화성은 율무전분이 0.08%, 염주전분은 4.2%이었고, blue value는 각각 0.13과 0.43이었다. 4. 다율무전분의 amylopectin분자의 1 segment 당 D-glucose 평균 중합도는 23이었고, 율무 및 염주전분의 alkali number는 각각 2.4와 7.2였다. 5. 팽화력은 율무와 염주 전분에서 각각 280과 20이었고, 가열에 의한 팽윤 현상은 율무전분이 염주전분보다 2배 높았으나, 융해도는 1/2배로 낮았다. 6. 0.1% 전분농도의 광투과도는 율무와 염주 전분 모두 $60^{circ}C$에서 증가하는 호화양상을 보였고 amylogram에 의한 호화개시온도는 율무전분이 $68.5^{circ}C$, 염주전분이 $78^{circ}C$이었고 최고점도는 920 B.U.와 310 B.U.였으며 율무부분은 set back이 아주 낮았다. 7. 고유점도는 율무와 염주전분에서 각각 1.49, 1.77이었고 점조도지수는 0.67과 0.56이었다. 8. 전분 gel의 노화양상은 율무전분에서는 $2^{circ}C$에서 거의 일어나지 않았고 염주전분은 완만하게 노화되었다.
The physicochemical properties of starch isolated from Yullmoo (Coix lachrymajobi var. mayuen stapf.) and Yeomjoo (Coix lachryma-jobi L.) were investigated. The average diameters of starch granules of Yullmoo and Yeomjoo were 12.0 microns, both of all, and the shape of these starch granules were hexagon, octagon and round. X-ray diffraction patterns of two samples were A-types and amylose contents of Yullmoo and Yeomjoo starch were 0% and 23%, respectively, iodine affinities of these were 0.08% and 4.2%, respectively, blue values and alkali numbers of these were 0.13 and 0.43, 2.4 and 7.2, and raising power of these were 280 and 20, respectively. Yullmoo starch had higher swelling power than Yeomjoo starch. The increase in optical transmittance of 0.1% suspensions of Yullmoo and Yeomjoo starches occurred at $60^{circ}C$ and continued up to $75^{circ}C$ for Yullmoo, $85^{circ}C$ for Yeomjoo. Amylogram data on 5% of Yullmoo and Yeomjoo starch suspensions showed that gelatinization temperatures and maximum peak heights of Yullmoo and Yeomjoo were $68.5^{circ}C;and;78^{circ}C$, 920 and 310 B.U., respectiyely. Intrinsic viscosities of Yullmoo and Yeomjoo starches were 1.49 and 1.77, respectively, and interaction coefficients of the two starches were 0.57 and 0.56, respectively The extent of retrogradation determined at $2^{circ}C$ showed that retrogradation occurred slowly with Yullmoo starch paste tut little with Yullmoo.
