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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Starch Properties of Daehak Waxy Corn with Different Harvest Times

수확시기에 따른 대학찰옥수수의 전분특성

  • Lee, Sang-Hoon (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Hwang, In-Guk (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Kim, Hyun-Young (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Lee, Ha-Kyu (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Lee, Seong-Hee (Goesan Agricultural Technology and Extension Center) ;
  • Woo, Seon-Hee (Dept. of Crop Science, Chungbuk National University) ;
  • Lee, Jun-Soo (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University)
  • Published : 2010.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study investigated starch properties of 'Daehak waxy corn (DWC)' with different harvest times. The DWCs were harvested at 4 days before suitable time (BST), suitable time (ST) and 4 days after suitable time (AST). As harvest time was delayed, starch yield and amylopectin content of DWC starch increased from 43.21 to 52.73%, and from 90.79 to 92.83% based on dry weight, respectively. As harvest time was postponed, enzymatic digestibility and water solubility of DWC starch decreased from 81.43 to 80.58%, and from 10.23 to 9.23%. However, water binding capacity and swelling power of DWC starch increased from 227.94 to 244.88%, and from 24.75 to 29.74%, respectively. Retrogradation viscosity of starch was the lowest in DWC harvested at AST. There was a high correlation coefficient among starch properties of DWC, such as starch yield, enzymatic digestibility, water binding capacity, swelling power, water solubility and retrogradation viscosity (p<0.01). As harvest time was deferred, enzymatic digestibility, water solubility and retrogradation viscosity decreased; however, amylopectin content increased, and water binding capacity and swelling power significantly increased with increasing amylopectin content.

대학찰옥수수의 수확시기에 따른 전분특성을 규명하기 위하여 수확적기, 전기(-4일) 및 후기(+4일) 옥수수로부터 분리된 전분의 수율, 효소적 소화율, 물결합력, 팽윤력, 용해도 및 점도를 살펴보았다. 수확시기별 대학찰옥수수 전분의 수율은 43.21~52.73% 범위로 수확시기가 늦어질수록 높게 나타났으며, 아밀로펙틴의 함량은 90.79~92.83% 범위에서 증가하였다. 수확시기가 늦어짐에 따라 전분의 효소적 소화율과 용해도는 각각 81.43에서 80.58%와 10.23에서 9.23%로 감소하였으나, 전분의 물결합력과 팽윤력은 각각 227.94에서 244.88%와 24.75%에서 29.74%로 증가하였다. 점도는 최초 측정온도인 $90^{\circ}C$에서는 큰 차이가 없었으나, 전분 겔이 노화됨에 따라 점도는 증가하였으며, 수확시기가 늦어질수록 점도는 낮게 나타났다. 전분특성 관련 인자들 사이의 상관관계를 분석한 결과 높은 양 또는 음의 상관관계를 보였으며(p<0.01), 아밀로펙틴의 함량이 높을수록 효소적 소화율, 용해도 및 노화점도는 감소하였으나, 물결합력과 팽윤력은 증가하였다.

Keywords

References

  1. Kim JB, Lee SY, Kim SK. 1992. Rheological characteristics of thermal gelatinized corn starch solution. Korean J Food Sci Technol 24: 54-58.
  2. Campbell AM, Brianr AM. 1957. Wheat starch pastes and gels containing citric acid and sucrose. Food Res 22: 358-366. https://doi.org/10.1111/j.1365-2621.1957.tb17023.x
  3. Eliasson AC, Ljunger G. 1987. Interactions between amylopectin and lipid additives during retrogradation in a model system. J Sci Food Agric 44: 353-361. https://doi.org/10.1002/jsfa.2740440408
  4. Kohyama K, Nishinari K. 1992. Cellulose derivatives effects on gelatinization and retrogradation of sweet potato starch. J Food Sci 57: 128-131. https://doi.org/10.1111/j.1365-2621.1992.tb05439.x
  5. Germani R, Ciacco CF, Rodriguez-Amaya DB. 1983. Effect of sugars, lipids, and type of starch on the mode and kinetics of retrogradation of concentrated corn starch gels. Starch 35: 377-381. https://doi.org/10.1002/star.19830351103
  6. Pauline CP, Helen HP. 1972. Food theory and application. John Wiley & Sons Inc., NY, USA. p 187-191.
  7. Han JS, Park KS. 2003. Effect of protein and degree of oxidation on viscoelastic behavior of corn starch gel. J Korean Soc Food Sci Nutr 32: 1046-1052. https://doi.org/10.3746/jkfn.2003.32.7.1046
  8. Lee YE, Osman EM. 1991. Correlation of morphological changes of rice starch granules with rheological properties during heating in excess water. J Korean Agric Chem Soc34: 379-385.
  9. Lii CY, Shao YY, Tseng KH. 1995. Gelatinization mechanism and rheological properties of rice starch. Cereal Chem 72: 393-400.
  10. Sandhya Rani MR, Bhattachrya KR. 1995. Microscopy of rice starch granules during cooking. Starch 47: 334-337. https://doi.org/10.1002/star.19950470903
  11. Fidley MJ, Bulpin PV. 1989. Aggregation of amylose in aqueous systems. The effect of chain length on phase behavior and aggregation kinetics. Macromolecules 22: 341-346. https://doi.org/10.1021/ma00191a062
  12. Kim JB, Lee SY, Kim SK. 1992. Rheological characteristics of thermal gelatinized corn starch solution. Korean J Food Sci Technol 24: 54-58.
  13. Choi OJ, Shin MS, Chough SH. 2000. Viscosity properties of corn, potato and sweet potato starch according to pH.Korean J Human Ecology 3: 88-99.
  14. Lee SK, Shin MS. 1997. Morphological properties of lintnerized maize starches with different amylose content. J Korean Soc Food Sci Nutr 26: 1086-1090.
  15. Cho SC, Shin HH. 2007. Physicochemical characteristics of corn starch during the alkali gelatinization. Korean J Food Sci Technol 39: 673-643.
  16. Cho SC, Shin HH, Cha YH, Pyun YR. 2007. Alkali gelatinization of corn starch suspension. Korean J Food SciTechnol 39: 169-174.
  17. Juliano BO. 1985. Criteria and test for rice grain quality. In Rice Chemistry and Technology. Juliano BO, ed. American Association of Cereal Chemists, Inc., St. Paul, Minnesota, USA. p 443-513.
  18. Liu H, Corke H, Ramsden L. 1999. Functional properties and enzymatic digestibility of cationic and cross-linked cationic ae, wx, and normal maize starch. J Agric Food Chem 47: 2523-2528. https://doi.org/10.1021/jf9811471
  19. Deshpande SS, Sathe SK, Rangnekar PD, Salunkhe DK. 1982. Functional properties of modified black gram (Phaseolus mumgo L.) starch. J Food Sci 47: 1528-1533. https://doi.org/10.1111/j.1365-2621.1982.tb04975.x
  20. Wootton M, Bamunuarachchi A. 1978. Water binding capacity of commercial produced native and modified starches.Starch/Starke 30: 306-309. https://doi.org/10.1002/star.19780300905
  21. Lii CY, Chang SM, Yang HL. 1986. Correlation between the physicochemical properties and the eating quality of milled rice in Taiwan. Inst Chem Academia Sinica 33: 55-62.
  22. Schoch TJ. 1964. Iodimetric determination of amylose.Meth Carbohydr Chem 4: 157-160.
  23. Cirilo AG, Adrade FH. 1996. Sowing date and kernel weight in maize. Crop Sci 36: 325-331. https://doi.org/10.2135/cropsci1996.0011183X003600020019x
  24. Byun MW, Kang IJ, Kwon JH, Lee SJ, Kim SK. 1995. The improvement of corn starch isolation process by gamma irradiation. Korean J Food Sci Technol 27: 30-35.
  25. Jung TW, Moon HG, Cha SW, Kim SL, Kim SK, Son BY. 2001. Comparison of grain quality characteristics in waxy corn hybrids with a white and a black colored pericarp. Korean J Breed 33: 40-44.
  26. Nigam P, Singh D. 1995. Enzyme and microbial systems involved in starch processing. Enzyme Microb Technol 17:770-778. https://doi.org/10.1016/0141-0229(94)00003-A
  27. Tester RF, Yousuf R, Karkalas J, Kettliz B, Roper H. 2008. Properties of protease-treated maize starches. Food Chem109: 257-263. https://doi.org/10.1016/j.foodchem.2008.01.043
  28. Puchongkavarin H, Caravinit S, Bergrhaller W. 2005.Comparative study of pilot scale rice starch production by an alkaline and an enzyme process. Starch 57: 134-144. https://doi.org/10.1002/star.200400279
  29. Noh BS, Lee SC, Jang PS. 2005. Food enzyme engineering. 2nd ed. Shinkwang press, Seoul, Korea. p 203.
  30. Park HK, Lee HG. 2005. Characteristics and development of rice noodle added with isolated soybean protein. Korean J Food Cookery Sci 21: 326-338.
  31. Lee YS, Lim NY, Lee KH. 2000. A study on the preparation and evaluation of dried noodle products made from composite flours utilizing arrowroot starch. Korean J Soc Food Sci 16: 681-688.
  32. Beleina A, Varriano-Marsyon E, Hoseney RC. 1980. Characterization of starch from pearl millets. Cereal Chem 57:300-303.
  33. Colonna P, Mercier C. 1984. Macromolecular structure of wrinkled and smooth pea starch components. Carbohydr Res 126: 233-247. https://doi.org/10.1016/0008-6215(84)85381-1
  34. Lineback DR. 1986. Current concepts of starch structure and its impart on properties. J Jpn Soc Starch Sci 33: 80-88. https://doi.org/10.5458/jag1972.33.80
  35. Morrison WR, Tester RF, Snape CE, Law F, Fidley MJ. 1993. Swelling and gelatinization of cereal starches: some effects of lipid-complexed amylose and free amylose in waxy and normal barley starches. Cereal Chem 70: 385-391.
  36. Lii CY, Tsai ML, Tseng KH. 1996. Effects of amylose content on the rheological property of rice starch. Cereal Chem73: 415-420.
  37. Mun SH, Kim WS, Shin MS. 1997. Formation and properties of gel from maize starches with different amylose content. Korean J Soc Food Sci 13: 379-383.
  38. Choi CR, Kim JO, Lee SK, Shin MS. 1995. Physicochemical properties of defatted high amylose corn starch. Agric Chem Boitech 38: 403-407.
  39. Lee YT. 2006. Effect of heat treatments on in vitro starch hydrolysis of selected grains. J Korean Soc Food Sci Nutr35: 1102-1105. https://doi.org/10.3746/jkfn.2006.35.8.1102
  40. Yu C, Choi HW, Kim CT, Kim DS, Choi SW, Park YJ, Baik MY. 2006. Physicochemical properties of hydroxypropylated waxy rice starches and its application to Yukwa. Korean J Food Sci Technol 38: 385-391.

Cited by

  1. Storage Attribute of Angelica keiskei Juice Treated with Various Electrolyzed Water vol.39, pp.12, 2010, https://doi.org/10.3746/jkfn.2010.39.12.1846
  2. Quality Characteristics of Waxy Corn Noodles Containing Defatted Soybean Powder vol.41, pp.11, 2012, https://doi.org/10.3746/jkfn.2012.41.11.1584
  3. Development of Rapid Salting Method for Seasoning Eggs using a Temperature Change Method vol.25, pp.2, 2012, https://doi.org/10.9799/ksfan.2012.25.2.393
  4. Permeation Efficiency of Sea Tangle (Laminaria japonica) Extract into Egg Using Temperature Change Method and Pressure vol.43, pp.4, 2014, https://doi.org/10.3746/jkfn.2014.43.4.544
  5. Anti-Inflammatory and Antidiabetic Effects of Brown Rice (Oryza sativa L.) Extracts vol.22, pp.1, 2012, https://doi.org/10.5352/JLS.2012.22.1.126
  6. Preparation of Coating Agent for Fresh-Cut Fruit on Cake and Its Storage Characteristics vol.42, pp.12, 2013, https://doi.org/10.3746/jkfn.2013.42.12.2019
  7. Quality Characteristics and Antioxidant Activity of Commercial Doenjang and Traditional Doenjang in Korea vol.25, pp.1, 2012, https://doi.org/10.9799/ksfan.2012.25.1.142
  8. Sterilization Efficacy of Washing Method Using Based on Microbubbles and Electrolyzed Water on Various Vegetables vol.40, pp.6, 2011, https://doi.org/10.3746/jkfn.2011.40.6.912
  9. 국내 육성 팝콘 옥수수 품종별 영양성분 분석 연구 vol.34, pp.5, 2010, https://doi.org/10.13103/jfhs.2019.34.5.438