Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Physicochemical Properties of Corn Starch Oxidized with Sodium Hypochlorite

산화에 따른 옥수수 전분의 이화학적 특성 변화

  • 한진숙 (서울대학교 식품영양학과) ;
  • 안승요 (서울대학교 식품영양학과)
  • Published : 2002.04.01
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Abstract

Corn starch was modified by oxidation with sodium hypochlorite (NaOCl) as an attempt to expand the application of starches in food industry. Corn starch was oxidized with 0.25, 0.5, 0.75, 1.0 and 1.5% active Cl/g starch at pH 7.0 and $25^{\circ}C$ for 10 minutes. The size, shape and amylose content of oxidized starches were similar to those of native corn starch. As the extent of oxidation increased, solubility, swelling power and the amount of soluble amylose increased, X-ray diffraction patterns changed, and relative crystallinity decreased. In Brabender amylogram, oxidation did not chance the gelatinization temperature, but oxidized starches had a lower peak in viscosity and their cooled pastes gave less setback, compared with native corn starch.

전분의 물리화학적 성질과 기능 특성을 개선하여 식품에서의 이용성을 확대하고자, 0.25, 0.5, 0.75, 1.0과 1.5% active Cl/g starch를 포함하는 NaOCl 용액으로 pH 7.0, $25^{\circ}C$에서 10분간 처리하여 산화 전분을 제조한 후 산화전분의 이화학적 특성과 호화 특성을 비교 분석하였다. 산화전분은 입자의 형태와 크기에 차이가 없었고, 뚜렷한 복굴절 현상을 보였다. 무처리 전분과 산화전분의 겉보기 아밀로오스 함량은 차이가 없었으며, 가용성 아밀로오스의 함량은 증가하였다 산화됨에 따라 X-선 회절도의 피크 강도와 위치가 변하여 상대적 결정화도가 감소하였고, 용해도와 팽윤력이 증가하였다. 아밀로그램에서 산화전분은 호화 개시 온도가 무처리 전분과 차이가 없었으나 산화제의 처리 농도가 증가됨에 따라 최고 점도와 setback이 감소하였다.

Keywords

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