Effect of Amylose Content on the Physical Properties of Resistant Starches

효소저항전분의 물리적 성질에 대한 아밀로오스 함량의 효과

  • Mun, Sae-Hun (Department of Food and Nutrition, Chonnam National University) ;
  • Baik, Moo-Yeol (Agency for Defense Development) ;
  • Shin, Mal-Shick (Department of Food and Nutrition, Chonnam National University)
  • Published : 1997.06.01


Effect of amylose content on the physical properties of resistant starches (RS) from autoclaved maize starches (with starch:water=1:3.5, at $121^{\circ}C$) which were repeated up to 4 times heating-cooling cycles, were investigated by water uptake, scanning electron microscope (SEM) and differential scanning calorimetry (DSC). Amylose content of waxy maize starch (Amioca), common maize starch (PFP), high amylose starch(Amaizo, Amylomaize VII) were 0%, 29%, 50%, and 72%, respectively. Yield of RS increased as amylose content increased. Water uptake of all kinds of native starch was higher than that of RS, but lower than that of autoclaved starch. By SEM, RS showed some small particles on surface but the size of particles was different with amylose content. Single endothermic transition peak exhibited at $40{\sim}70^{\circ}C$ in autoclaved Amioca and PFP (crystalline melting of amylopectin) and at $132{\sim}169^{\circ}C$ in autoclaved Amaizo and Amylomaize VII(crystalline melting of amylose) by DSC. RS from all kinds of autoclaved starches except Amioca showed single endothermic peak over $155^{\circ}C$ but the enthalpy was not related to amylose content.

효소저항전분의 물리적 성질에 대한 아밀로오스 함량의 효과를 알아보기 위해 아밀로오스 함량이 다른 옥수수 전분인 Amioca, PFP, Amaizo, Amylomaize VII을 사용하여(전분 : 물=1 : 3.5) $121^{\circ}C$로 가열-냉각 싸이클 4회까지 반복하고 가열-냉각된 옥수수 전분 (AMS)과 분리된 효소저항전분(RS)의 흡수력, 형태학적 특성, 열적 특성 등의 물리적 특성을 비교하였다. Amioca, PFP, Amaizo, Amylomaize VII의 아밀로오스 함량은 각각 0%, 29%, 50%, 72% 였으며, 아밀로오스 함량이 많을수록 RS 수율이 높았고, 흡수력은 RS<생전분$155^{\circ}C$ 근처에서 흡열피크를 나타낸 반면, Amioca와 PFP는 아밀로펙틴의 용융피크인 $40{\sim}70^{\circ}C$에서 피크를 나타내었으며, Amioca를 제외한 모든 RS는 $155^{\circ}C$ 근처에서 흡열피크를 나타내었으나 엔탈피는 아밀로오스 함량과 상관이 적었다.