Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Characterization of Korean Sweet Potato Starches: Physicochemical, Pasting, and Digestion Properties

국내 육종 고구마 전분의 이화학 호화 및 소화 특성

  • Baek, Hye Rim (Department of Agricultural Biotechnology & Center for Food and Bioconvergence, Research Institute of Agriculture and Life Sciences, Seoul National University) ;
  • Kim, Ha Ram (Department of Agricultural Biotechnology & Center for Food and Bioconvergence, Research Institute of Agriculture and Life Sciences, Seoul National University) ;
  • Kim, Kyung Mi (Department of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Kim, Jin Sook (Department of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Han, Gui Jung (Department of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Moon, Tae Wha (Department of Agricultural Biotechnology & Center for Food and Bioconvergence, Research Institute of Agriculture and Life Sciences, Seoul National University)
  • 백혜림 (서울대학교 농생명공학부) ;
  • 김하람 (서울대학교 농생명공학부) ;
  • 김경미 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김진숙 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 한귀정 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 문태화 (서울대학교 농생명공학부)
  • Received : 2013.12.27
  • Accepted : 2014.01.02
  • Published : 2014.04.30
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Abstract

Physicochemical, pasting, and digestion properties of sweet potato starches from 11 Korean cultivars were investigated. Starch granules were variably oval, round, polygonal, spherical, and bell-shaped, and of 10.2-15.3 ${\mu}m$ in mean particle diameter. Amylose contents varied from 12.3 to 17.4%. A similar chain length distribution of amylopectin was found in each of the cultivars. The portion of $B_3$ correlated with the degree of amylose leaching. Thermal properties determined by differential scanning calorimetry showed high values of gelatinization temperatures in Shinyulmi and Jeungmi starches, but a relatively low value in Daeyumi starch. All starches exhibited a Ca-type diffraction pattern. Differing patterns were observed in swelling factors, depending on temperature. The contents of rapidly digestible starch, slowly digestible starch, and resistant starch ranged from 9.6-17.4, 31.4-45.6, and 35.7-62.8%, respectively. In Rapid Visco Analyser profiles, differences were observed in pasting parameters such as pasting temperature, peak viscosity, final viscosity, and breakdown.

국내에서 육종한 11가지 고구마의 전분 특성을 구명하여 새로운 식품 소재의 개발을 위한 기초자료로 이용하고자 전분의 이화학, 호화 및 소화 특성을 조사하였다. 아밀로스 함량은 12.5-17.4%의 범위를 보였으며, 아밀로펙틴 가지 사슬 분포는 시료 간에 유사하였다. 증미 전분의 아밀로펙틴 분자량이 가장 컸으며 대유미 전분은 가장 낮은 값을 보였다. 모든 고구마 전분의 X선 회절 양상은 C형 중에서도 A형에 가까운 $C_a$형을 나타내었다. 시차주사열량계로 측정한 열 특성에서 11품종 고구마 전분 중 신율미와 증미의 호화 온도가 높았고, 해피미는 낮았다. Rapid Visco Analyser로 페이스트 특성을 살펴보았을 때, 호화시간은 전분 입자의 크기, 최고점도, 강하점도와 음의 상관을 나타내었으며, 해피미가 가장 낮은 호화 온도와 치반점도를 보였고 강하점도와 최고점도 및 최종점도가 높았다. 소화 특성에서 증미의 RS 함량이 가장 많았으며, 신율미와 해피미는 SDS 함량이 많았다.

Keywords

References

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