Applied Biological Chemistry
- 제40권5호
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- Pages.395-399
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- 1997
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
아밀로오스 함량이 산처리 옥수수전분의 특성 및 저항전분수율에 미치는 영향
Effects of Amylose Content on Properties of Lintnerized Maize Starches and Yield of Resistant Starch
- Lee, Shin-Kyung (Department of Food and Nutrition, Chonnam National University) ;
- Shin, Mal-Shick (Department of Food and Nutrition, Chonnam National University)
- 발행 : 1997.10.31
초록
아밀로오스 함량이 다른 옥수수전분을 2.2N HCl로 산처리하여 산가수분해 특성 및 효소저항전분의 수율을 비교하였다. 산 가수분해경향은 아밀로오스 함량이 0%인 Amioca는 7일을 경계로, 그외의 전분은 4일을 경계로 2단계로 진행되었으며, 산가수분해 속도상수는 초기에
Lintnerization properties and yield of enzyme-resistant starch in maize starches with different amylose content were investigated. Hydrolytic patterns of starches showed two distinct stages. With decreasing the amylose content, hydrolysis extents of starch increased. X-ray diffraction patterns of Amloca, PFP and commercial maize starch were the A crystalline type, and those of Amaizo 5 and Amylomaize VII were the B crystalline type. As acid hydrolysis time increased, the relative crystallinity of starches increased. After heating-cooling treatment was repeated up to 4 times, the yield of RS increased with increasing the amylose content. The yields of RS in lintnerzed maize starches decreased with acid treatment.