한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
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${\beta}-Glucan$이 보리 전분의 동적점탄성에 미치는 영향

Effect of Barley ${\beta}-Glucan$ on Dynamic Viscoelasticity of Barley Starch

  • 발행 : 2003.12.01
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초록

보리로부터 분리한 ${\beta}$-glucan이 메성 및 찰성 보리전분의 호화 및 겔화시의 동적점탄성에 미치는 영향을 조사하였다. 호화시 ${\beta}$-glucan의 첨가는 찰성전분에 대해서는 거의 영향을 미치지 않았지만 메성전분의 동적점탄성에는 상당한 영향을 미쳐 호화개시온도가 높아졌으며, $80{\sim}90^{\circ}C$의 온도범위에서 저장탄성율과 손실탄성율이 크게 증가하여 저장탄성율의 경우 $90.7{\pm}0.7^{\circ}C$에서 peak를 나타내었다. 겔화과정 중 메성전분은 ${\beta}$-glucan의 첨가에 의해 겔 형성 속도가 상당히 빨라졌고 전분 및 amylose의 회합을 방해하여 network 구조를 약화시키는 것으로 나타났으나 amylose와 ${\beta}$-glucan 사이에 특이한 상호작용은 존재하지 않는 것으로 판명되었다. 한편 찰성전분의 경우에는 ${\beta}$-glucan 첨가에 의해 겔화 양상이 거의 영향을 받지 않는 것으로 나타났다.

The effect of ${\beta}$-glucan, prepared from waxy barley, on the dynamic viscoelasticity of nonwaxy and waxy barley starch during gelatinization and gelation was studied. Although no significant effect was observed on waxy starch, there were drastic changes in the dynamic viscoelasticity of nonwaxy starch. The gelatinization onset temperature of nonwaxy starch shifted to a higher temperature and showed a drastic increase in storage modulus and loss modulus at the range of $80{\sim}90^{\circ}C$. During the gelation of nonwaxy starch, ${\beta}$-glucan increased the rate of gel formation and weakened the network of starch and amylose by prohibiting their association. Therefore, we proved that there was no specific interaction between amylose and ${\beta}$-glucan. The addition of ${\beta}$-glucan to waxy starch seemed to have no effect of waxy starch.

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참고문헌

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