Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Characteristics of Amylose-Lipid and Cyclodextrin-Lipid Complexes

Amylose와 Cyclodextrin 및 Lipid의 Complex 형성 특성

  • Rho, Hoe-Jin (Department of Food Science and Technology, Research Center for New Bio-Materials in Agriculture, Seoul National University) ;
  • Park, Chun-Soek (Department of Food Science and Technology, Research Center for New Bio-Materials in Agriculture, Seoul National University) ;
  • Kweon, Mee-Ra (Department of Food Science and Technology, Research Center for New Bio-Materials in Agriculture, Seoul National University) ;
  • Moon, Tae-Wha (Department of Food Science and Technology, Research Center for New Bio-Materials in Agriculture, Seoul National University) ;
  • Park, Kwan-Hwa (Department of Food Science and Technology, Research Center for New Bio-Materials in Agriculture, Seoul National University)
  • 노회진 (서울대학교 식품공학과, 농업생물신소재연구센터) ;
  • 박천석 (서울대학교 식품공학과, 농업생물신소재연구센터) ;
  • 권미라 (서울대학교 식품공학과, 농업생물신소재연구센터) ;
  • 문태화 (서울대학교 식품공학과, 농업생물신소재연구센터) ;
  • 박관화 (서울대학교 식품공학과, 농업생물신소재연구센터)
  • Published : 1994.04.01
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Abstract

The characteristics of amylose-lipid complex(AL-complex) and cyclodextirn-lipid complex(CL-complex) were investigated by using Differential Scanning Calorimetry(DSC). The enzymatic hydrolysis of amylose which was liberated from AL-complex by the addtion of ${\beta}-cyclodextrin({\beta}-CD)$was also studied. The melting temperatures of AL-complex in corn, wheat, and rice starch were above $100^{\circ}C$ and there were no differences among them. In the presence of lysolecithin, the melting enthalpy and temperature of AL-complex were increased and lysolecithin was very effective in the formation of AL-complex. When ${\beta}-CD$ was added to AL-complex, the endothermic peak of AL-complex at $100^{\circ}C$ decreased and that of CL-complex at $70^{\circ}C$ appeared. These results indicated that the amylose was released from AL-complex by substituting ${\beta}-CD$ for amylose, then by forming CL-complex. As the added amount of ${\beta}-CD$ increased, the peak of AL-complex decreased whereas that of CL-complex increased. Enzymatic hydrolysis rate of AL-complex increased in the presence of ${\beta}-CD$, suggesting that amylose was dissociated from AL-complex and hydrolyzed by amylase.

여러가지 전분에서 AL-complex의 형성에 lysolecithin의 첨가가 미치는 영향과 cyclodextrin의 첨가에 의한 CL-complex 형성효과를 AL-complex 형성과의 관계로 DSC를 이용하여 비교하였다. 옥수수, 밀, 쌀 전분은 모두 $100^{\circ}C$ 전후의 높은 온도에서 endothermic peak을 나타냈으며 2차 가열에서도 그대로 존재하여 AL-complex의 용융은 가역반응이고 3가지 전분에 상당량의 AL-complex가 존재함을 보여주었다. Lysolecithin의 첨가에 의해 AL-complex의 용융엔탈피는 증가하고 용융온도도 증가하는 경향을 보여 lysolecithin에 의한 AL-complex 형성효과가 뚜렷하였다. 형성된 AL-complex에 ${\beta}-CD$을 첨가하면 AL-complex의 peak가 감소하는 반면 $70^{\circ}C$ 근처에서 새로운 peak가 나타났으며 ${\beta}-CD$의 농도를 증가하였을 때 AL-complex의 peak가 비례하여 감소하였다. 이는 $lysolecithin-{\beta}-CD$ complex가 형성되어 lysolecithin이 ${\beta}-CD$으로 전이되었으며 동시에 amylose가 complex로부터 유리되었음을 시사하고 있다. 이를 증명하기 위하여 ${\beta}-CD$의 존재하에 AL-complex를 가열한 후 amylase를 착용시킨 결과 가수분해속도가 현저히 증가하여 AL-complex로부터 amylose가 유리됨을 알 수 있었다.

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