율무 품종의 전분함량 및 호화 (糊化) 특성

This study was conducted to obtain basic informations on the starch quality improvement breeding of Job`s tears. Starch, amylose, gel consistency and amylogram characteristics of seeds were investigated in 36 varieties of domestic and introduced Job`s tears. Starch content was distributed between 50.9 and 78% with a mean of 60.5%. The variation observed in amylose content ranged from 0 to 7.2% with the average was 5.2%. Kangsanjong, Chujeonjong, Chungrijong showed medium gel consistency. However, many Job`s tears tested showed soft gel consistency. Varietal differences of amylogram characteristics was also found at break down. In general, job`s tear starch showed lower value of setback.