Effect of Calcium Phosphate Hydroxyapatite on Rheological Properties of Wheat Flour and Corn Starch

인산칼슘히드록시아파타이트가 밀가루와 옥수수전분의 리올로지에 미치는 영향

The rheological properties of wheat flours and corn starch and cooking properties of dry noodle in the presence of calcium phosphate hydroxyapatite(Ca-P) were studied. The additive($0.2{\sim}0.8%$) had essentially no effects on farinograms of strong and all-purpose wheat flours, however, they decreased the amylograph pasting temperature and increased the peak viscosity of flours, which was more pronounced in all-purpose flour. The cooking properties of dry noodles in the presence or absence of the Ca-P showed no significant differences, but the cutting forces of cooked noodles were increased by Ca-P at 0.4%. The pasting properties of corn starch in the presence of Ca-P($0.2{\sim}0.8%$) were similar to those of wheat flour. The gelatinization temperature of corn starch by differential scanning calorimeter decreased by $1^{\circ}C$ in the presence of 0.4% Ca-P. The time constant, a reciprocal of rate constant, of corn starch gel was slightly increased in the presence of 0.2 or 0.4% Ca-P.

인산칼슘 히드록시아파타이트(Ca-P)가 밀가루와 옥수수 전분의 리올로지에 미치는 영향을 조사하였다. Ca-P($0.2{\sim}0.8%$)는 강력 밀가루와 중적 밀가루의 파리노그람에는 영항을 주지 않았으나 아밀로그람에서는 호화온도를 감소시켰으며 최고점도를 증가시켰다. Ca-P(0.4%)는 건면의 파쇄력에는 영향을 주지 않았으나 삶은 국수의 절단력은 증가시켰다. Ca-P($0.2{\sim}0.8%$)에 의한 전분의 아밀로그람도 밀가루와 같은 경향을 보였다. 시차주사 열량기에 의한 호화온도는 대조구와 Ca-P 처리구($0.2{\sim}0.4%$) 사이에 차이가 없었으며, 전분 겔의 노화는 Ca-P에 의하여 악간 억제되었다.