Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Physiochemical Properties of Dual-Modified (Hydroxypropylated and Cross-linked) Rice Starches

하이드록시프로필화 후 가교화시킨 복합변성 쌀 전분의 이화학적 특성

  • Choi, Hyun-Wook (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) ;
  • Kim, Sang-Kab (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) ;
  • Choi, Sung-Won (Department of Food and Culinary Arts, Osan University) ;
  • Kim, Chang-Nam (Department of Hotel Baking Technology, Hyejeon University) ;
  • Yoo, Seung-Seok (Deaprtment of Culinary and Food Service Management, Sejong University) ;
  • 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)
  • 최현욱 (경희대학교 생명자원과학연구원 식품공학과) ;
  • 김상갑 (경희대학교 생명자원과학연구원 식품공학과) ;
  • 최성원 (오산대학교 호텔조리계열) ;
  • 김창남 (혜전대학교 호텔제과제빵과) ;
  • 유승석 (세종대학교 호텔관광대학 외식경영학과) ;
  • 김병용 (경희대학교 생명자원과학연구원 식품공학과) ;
  • 백무열 (경희대학교 생명자원과학연구원 식품공학과)
  • Received : 2011.09.27
  • Accepted : 2011.10.27
  • Published : 2011.11.30
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Abstract

Physicochemical properties of hydroxypropylated and cross-linked (HPCL) rice starch were investigated. Dual modification of rice starch was carried out by hydroxypropylation using propylene oxide (2, 6, and 12%) and then crosslinking using phosphorus oxychloride (0.005% and 0.02%). Swelling power of dual-modified rice starch increased at lower temperature (60$^{\circ}C$) than that of native rice starch (70$^{\circ}C$). HPCL rice starch showed slightly lower solubility (1.6-6.1%) than native rice starch (2.2-13.8%). Solubility and swelling power tended to gradually increase with increasing phosphorus oxychloride contents. RVA pasting temperature (66.2-70.8$^{\circ}C$) and peak viscosity (160.6- 171.1 RVU) of HPCL rice starch were lower than that of those of native starch (71.3$^{\circ}C$, 190.4 RVU) and decreased with increasing propylene oxide concentration. DSC thermal transitions of HPCL rice starches shifted to lower temperature and show less amylopectin melting enthalpy (11.8-9.8 J/g) than that of native rice starch (11.9 J/g). Overall, physicohemical properties of HPCL rice starches were highly dependent on hydroxypropylation rather than crosslinking.

치환제인 PO 농도(2%, 6%, 12%)를 달리하여 제조한 하이드록시프로필화 쌀전분에 가교제인 $POCl_{3}$ 농도(0.005%, 0.02%)를 달리하여 처리한 HPCL 쌀전분을 제조하고, HPCL 쌀전분의 용해도, 팽윤력, pasting 특성 및 열적 특성을 연구하였다. 팽윤력은 일반 쌀전분 보다 다소 낮은 온도에서 증가되기 시작하였으나 그 이후는 모두 낮은 수치를 보여 HPCL 쌀전분이 일반 쌀전분보다 완만한 상승을 나타내었다. 용해도는 HPCL 쌀전분이 일반 쌀전분보다 전체적으로 낮은 값을 나타내었다. 한편 PO 함량이 증가할수록 팽윤력과 용해도 모두 증가하는 경향을 나타내었다. RVA pasting분석 결과, HPCL 쌀전분의 경우 일반 쌀전분보다 최고 점도는 낮아졌고 holding strength와 finalviscosity는 높은 경향을 나타내었으며, breakdown은 낮아지고 setback은 높은 것으로 나타났다. 열적 특성 분석 결과 HPCL 쌀전분의 경우 일반 쌀 전분보다 낮은 $T_{o}, T_{p}, T_{c}$ 및 ${\Delta}H$를 나타내었으며, $POCl_{3}$ 함량이 적을수록 감소폭이 더 큰 것으로 나타났다. 따라서 HPCL 쌀전분의 경우 RVA pasting 특성은 PO 첨가량, 즉 하이드록시프로필화에 따른 영향이 크다고 볼 수 있고 DSC 열적특성은 하이드록시프로필화 및 가교화 모두 영향을 미치는 것으로 생각된다.

Keywords

Acknowledgement

Supported by : 경희대학교

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