Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Physicochemical Properties of Cross-linked and Partially Enzymatically Hydrolyzed (CLE) Waxy Rice Starch

가교화 후 효소처리(CLE) 찹쌀 전분의 물리화학적 특성

  • Yu, Chul (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) ;
  • Kim, Sung-Woo (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) ;
  • Kim, Chong-Tai (Korea Food Research Institute) ;
  • Choi, Sung-Won (Department of Food and Culinary Arts, Osan College) ;
  • Kim, Byung-Yong (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) ;
  • Baik, Moo-Yeol (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University)
  • 유철 (경희대학교 생명자원과학연구원 식품공학과) ;
  • 김성우 (경희대학교 생명자원과학연구원 식품공학과) ;
  • 김종태 (한국식품개발연구원) ;
  • 최성원 (오산대학 호텔조리계열) ;
  • 김병용 (경희대학교 생명자원과학연구원 식품공학과) ;
  • 백무열 (경희대학교 생명자원과학연구원 식품공학과)
  • Published : 2008.06.30
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Abstract

This study examined the physicochemical properties of chemically and enzymatically cross-modified waxy rice starches. The waxy rice starch was cross-linked using phosphorous oxychloride, and then partially hydrolyzed with four commercial ${\alpha}$-amylases (Fungamyl, Termamyl, Liquozyme, Kleistase). Swelling power and the moisture sorption isotherm did not change with cross-modification. Two cross-modified waxy rice starches (hydrolyzed with Termamyl and Liquozyme) showed higher solubilities than native starch and the two other cross-modified starches (hydrolyzed with Fungamyl and Kleistase). In terms of RVA characteristics, the two cross-modified waxy rice starches hydrolyzed with Termamyl and Liquozyme, respectively, had lower peak viscosity, holding strength, and final viscosity than the native starch. However, the two starches hydrolyzed with Fungamyl and Kleistase, respectively, revealed higher peak viscosity, holding strength, and final viscosity than the native starch. No differences were displayed in the X-ray diffraction patterns and DSC thermal characteristics of the cross-modified waxy rice starch as compared to both the native and cross-linked starches, indicating that cross-linking and enzymatic hydrolysis occurred in the amorphous region and did not alter the crystalline region.

찹쌀 전분을 가교화 후 4가지 상업용 ${\alpha}$-amylase 효소와 반응시켜 CLE 찹쌀 전분을 제조하고 이들의 이화학적 특성을 연구하였다. CLE 찹쌀 전분의 팽윤력 및 용해도는 천연 찹쌀 전분에 비해 다소 증가되는 경향을 보였다. 등온흡습곡선에서는 CLE 처리에 따른 수분 감소현상을 보였으나 유의적인 차이는 없었다. RVA특성을 검토한 결과 Termamyl과 Liquozyme으로 처리한 찹쌀 전분은 전반적으로 효소에 의한 가수분해가 강하게 진행되어 온도에 따른 점도의 변화가 크게 나타나지 않았으며, Fungamyl과 Kleistase로 처리한 찹쌀 전분은 효소에 의한 가수분해가 상대적으로 미약하게 진행되어 가교화에 의한 특성을 더 많이 나타내었다. DSC 열적 특성의 경우 호화개시온도, 호화종결온도 그리고 호화온도범위, 호화 엔탈피 모두 각 전분간에 유의적인 차이가 나타나지 않았다. X-ray 회절 분석 결과 또한 CLE 찹쌀 전분과 천연 찹쌀 전분 모두 A형의 결정 형태를 나타내었고, 상대적 결정화도의 차이가 나타나지 않는 것으로 보아 가교화 및 가교화후 효소처리가 찹쌀 전분의 결정형영역에는 영향을 주지 않는 것으로 보여진다.

Keywords

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