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Effect of Hydrothermal and Enzymatic Treatments on the Physicochemical Properties of Waxy Maize Flour

열수 및 효소 처리에 의한 찰옥수수가루의 물리화학적 특성

  • Received : 2016.02.18
  • Accepted : 2016.03.31
  • Published : 2016.04.30

Abstract

Physicochemical properties of waxy maize flours prepared by hydrothermal and enzymatic treatments were evaluated. Waxy maize flours were hydrothermally treated using heat-moisture treatment (HMT) and annealing (ANN) and enzymatically treated using commercial enzymes (cellulase, proteinase, and pectinase). The HMT-modified waxy maize flours had low water absorption index (WAI), melting enthalpy, viscosity, and crystallinity. However, ANN-modified and enzymatically modified waxy maize flours had high WAI, melting enthalpy, and viscosity. X-ray diffraction analysis of ANN-modified and enzymatically modified waxy maize flours revealed a typical A-type pattern and displayed sharper crystalline peaks than those observed for the control groups (native waxy maize flours). In contrast, the crystallinity of HMT-modified waxy maize flours were decreased by hydrothermal treatment.

Keywords

waxy maize flour;heat-moisture treatment and annealing;enzymatic treatment;physicochemical properties

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Acknowledgement

Supported by : 농림축산식품부