Abstract
The gelatinization properties of corn and waxy corn starch doughs were examined at various moisture contents, heating temperatures and heating times. The onset temperatures of gelatinization with 1% CMC using Brabender Amylograph were $64^{\circ}C$ for both corn and waxy corn starch. In the gelatinization properties using DSC, onset temperature$(T_o)$, maximum peak temperature$(T_p)$, completion temperature$(T_c)$ and enthalpy of the corn starch were $68.15^{\circ}C,\;74.01^{\circ}C,\;85.65^{\circ}C$ and $3.2\;cal/gram$ respectively. While those of the waxy corn starch were $68.24^{\circ}C,\;75.43^{\circ}C,\;93^{\circ}C$ and $4.2\;cal/gram$ respectively. In enzymatic analysis, when the moisture content increased from 36% to 52% and heating temperature from $60^{\circ}C$ to $100^{\circ}C$, the gelatinization degree of starch dough increased from about 10% to about 62%. The gelatinization degree of waxy corn starch dough was $15{\sim}20%$ higher than that of corn starch dough under the same gelatinization conditions. The regression equations of gelatinization degree (Y) of starch dough in the range of $36{\sim}52%$ moisture content $(X_1)\;60{\sim}100^{\circ}C$ heating temperature $(X_2)\;and\;0{\sim}2.0$ min heating time $(X_3)$ were examined using response surface analysis. The regression equation of corn starch dough was: $Y=28.659+8.638\;X_}+15.675\;X_2+7.770\;X_3-1.620\;{X_1}^2+10.790\;X_1X_2-4.220\;{X_2}^2+0.510\;X_1X_3+1.980\;X_2X_3-6.850\;{X_3}^2\;(R^2=0.9714)$ and that of waxy corn starch dough was: $Y=32.617+12.535\;X_1+20.470\;X_2+8.608\;X_3+4.093\;{X_1}^2+13.550\;X_1X_2-4.467\;{X_2}^2+1.560\;X_1X_3+2.160\;X_2X_3-9.527\;{X_3}^2$\;(R^2=0.9621)$. As the moisture content, heating temperature and heating time increased, the reaction rate constant(k) of gelatinization increased. The greatest reaction rate constant was observed at initial 0.5 min heating time of 1st gelatinization stage. At the heating temperature of $90^{\circ}C$, gelatinization of starch dough was completed almost in the initial 0.5 min heating time. The reaction rate constant of waxy corn starch dough was higher than that of corn starch dough under the same gelatinization conditions. At the 52% moisture content, the regression equation between reaction rate constant(k) and heating temperature(T) for corn starch dough was $log\;k=11.1140-4.1226{\times}10^3(1/T)$ (r=-0.9520) and that of waxy corn starch dough was $log\;k=10.1195-3.7090{\times}10^3(1/T)$ (r=-0.9064).
Corn starch와 waxy corn starch를 사용하여 중간수분계의 수분함량으로 반죽을 제조하고 수분함량과 가열온도, 가열시간에 따른 전분 반죽의 호화양상을 밝혀 보고자 하였다. Corn starch와 waxy corn starch의 amylograph 호화 특성은 1% CMC를 첨가하여 측정한 호화개시 온도가 모두 약 $64^{\circ}C$로 나타났다. DSC특성은 corn starch호화 개시 온도가 $68.15^{\circ}C$, 최대호화온도가 $74.01^{\circ}C$, 호화종결 온도가 $85.65^{\circ}C$, 호화엔탈피는 3.2 cal/gram이었으며, waxy corn starch의 호화개시온도는 $68.24^{\circ}C$, 최대호화온도 $75.43^{\circ}C$, 호화종결온도 $93^{\circ}C$, 호화엔탈피는 4.2 cal/gram으로 나타났다. 수분함량$(X_1)\;36{\sim}52%)$, 가열온도$(X_2)\;60{\sim}100^{\circ}C$, 가열시간$(X_3)$ $0{\sim}2.0$분으로 가열시 corn starch와 waxy corn starch 반죽의 호화도(Y) 변화를 실험계획법으로 조사한 반응표면 회귀 방정식은 corn starch 반죽의 경우 $Y=28.659＋8.638\;X_1+15.675\;X_2+7.770\;X_3-1.620\;{X_1}^2+10.790\;X_1X_2-4.220\;{X_2}^2+0.510\;X_1X_3+1.980\;X_2X_3-6.850\;{X_3}^2$ $(R^2=0.9714)$ 이었고 waxy corn starch 반죽의 경우는 $Y=32.617+12.535\;X_1+20.470\;X_2+8.608\;X_3+4.093\;{X_1}^2+13.550\;X_1X_2-4.467\;{X_2}^2+1.560\;X_1X_3+2.160\;X_2X_3-9.527\;{X_3}^2$ $(R^2=0.9621)$이었다. 즉 수분함량과 가열온도, 가열시간이 증가할수록 반죽의 호화도는 모두 증가하는 경향을 나타내었고 같은 조건에서는 waxy corn starch가 corn starch 반죽보다 $10{\sim}20%$ 정도 더 호화되는 것을 알 수 있었다. Corn starch 와 waxy corn starch 반죽의 호화 속도를 보면 가열온도 $70^{\circ}C$와 $80^{\circ}C$에서는 가열시간 0.5분 이내에서 비교적 빠른 속도로 반죽이 호화되고 가열시간이 그 이상으로 증가할 때도 반죽의 호화가 약간은 진행되지만 $90^{\circ}C$ 이상의 가열온도에서는 가열시간 0.5분 이내에 반죽의 호화가 급속히 일어나고 가열 시간을 증가시켜도 더이상의 호화는 일어나지 않았다. 같은 조건에서는 waxy corn starch 반죽의 호화 속도가 corn starch보다 더 빠른 것으로 나타났다. 대표적으로 52% 수분함량에서 반응속도상수(k)와 가열온도(T)사이의 관계식은 corn starch의 경우 $logk=11.1140-4.1226{\times}10^3(1/T)$, waxy corn starch의 경우 $logk=10.1195-3.7090{\times}10^3(1/T)$이었다.
(Korea Food Research Institute)
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