Korean Journal of Food Science and Technology (한국식품과학회지)

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

DOI QR Code

Impact of Xanthan-locust Bean Gum Mixtures on Pasting/Paste Characteristics and Freeze-thaw Stabilities of Waxy Rice Starch

찹쌀 전분의 페이스팅/페이스트 특성 및 냉해동 안정성에 대한 잔탄검-로커스트콩검 혼합물의 영향

  • Kim, Hyun-Seok (Department of Food Science and Biotechnology, Andong National University)
  • 김현석 (국립안동대학교 식품생명공학과)
  • Received : 2014.06.05
  • Accepted : 2014.06.30
  • Published : 2014.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

Normal rice starch (NRS) possesses high gelling and retrogradation tendencies, with poor freeze-thaw stability. This study investigated the effects of partial replacement of waxy rice starch (WRS) with gums on the pasting and viscoelastic properties as well as the freeze-thaw stability of the WRS paste. Xanthan gum (XAT), locust bean gum (LBG), and their mixtures were individually mixed with WRS at a ratio of 1:19 (w/w). WRS-gum mixtures were pasted using a rapid visco-analyzer at 5% total solid content, and analyzed with respect to the pasting and viscoelastic characteristics, and freeze-thaw stability. Pasting properties of WRS were retarded in pasting temperature and enhanced in pasting viscosity (although peak viscosity was varied) by partial replacement with gum and gum mixtures. Storage moduli of WRS-XAT:LBG pastes became similar to those of NRS paste with increasing angular frequency from 1 to 10 rad/s. Finally, WRS-XAT and WRS-XAT:LBG possessed more enhanced freeze-thaw stability than NRS.

찹쌀 전분과 검(XAT, LBG, 및 XAT:LBG) 혼합물의 페이스팅 특성과 이들 페이스트의 점탄특성 및 냉해동 안정성을 조사하여 일반 쌀 전분(20% 수준의 아밀로오스 함유)의 물성을 대체할 수 있으며 낮은 냉해동 안정성을 개선할 수 있는 찹쌀 전분-검 혼합물의 조성을 제시하고자 하였다. 찹쌀 전분은 검(XAT 및 LBG) 및 검 혼합물(XAT:LBG)에 의해 건조중량 대비 19:1의 비율로 대체하여(총 고형분 함량 5%, w/w) 페이스팅 점도 특성을 조사하였을 때 찹쌀 전분-검 혼합물 내의 XAT 농도가 낮아질수록 찹쌀 전분의 페이스팅 온도에 근접하였다. 최고점도는 찹쌀 전분-XAT 혼합물에서 가장 낮았으며 XAT와 LBG를 75:25의 비율의 검 혼합물로 찹쌀 전분을 대체하였을 때(X075L025)가 가장 높았다. 또한 찹쌀 전분-XAT:LBG의 최고점도에서 최종점도 사이의 온도 프로파일 범위에서 찹쌀 전분만을 이용하였을 때보다 높은 수준의 페이스팅 점도를 나타내었다. 찹쌀 전분-검 혼합물 페이스트의 점탄특성은 찹쌀 전분-XAT:LBG (X050L050 및 X025L050) 페이스트들에 한해 5 rad/s의 높은 진동수에서 일반 쌀 전분 페이스트의 저장탄성률과 유사해졌다. 손실탄성률은 모든 찹쌀 전분-검 혼합물 페이스틀이 찹쌀 전분과 일반 쌀 전분들 보다 높은 수준을 나타내었다. 냉해동 안정성과 관련하여 일반 쌀 전분 페이스트에 비해 찹쌀 전분 및 찹쌀 전분-검 혼합물들이 높은 냉해동 안정성을 나타내었다. 이 중 찹쌀 전분-XAT와 찹쌀 전분-XAT:LBG (X075L025)가 7회의 냉해동 순환처리에도 syneresis 현상이 관찰되지 않았다. 모든 결과들을 고려할 때 일반 쌀 전분을 대체할 수 있는 찹쌀 전분-검 혼합물은 XAT와 LBG를 건조중량 비율로 50:50으로 혼합한 검 혼합물을 찹쌀 전분의 건조중량의 5% 수준으로 대체하는 것으로 판단되었다.

Keywords

References

  1. BeMiller JN. Starch modification: Challenges and prospects. Starch-Starke 49: 127-131 (1997) https://doi.org/10.1002/star.19970490402
  2. Tester RF, Karkalas J, Qi X. Starch-composition, fine structure and architecture. J. Cereal Sci. 39: 151-165 (2004) https://doi.org/10.1016/j.jcs.2003.12.001
  3. Singh J, Kaur L, McCarthy OJ. Factors influencing the physicchemical, morphological, thermal and rheological properties of some chemically modified starches for food applications-A review. Food Hydrocolloid. 21: 1-22 (2007) https://doi.org/10.1016/j.foodhyd.2006.02.006
  4. Alexander RJ. Carbohydrates used as fat replacers. pp. 343-370. In: Development in Carbohydrate Chemistry. Alexander RJ. American Association of Cereal Chemistry, St. Paul, MN, USA (1992)
  5. Kim HS, BeMiller JN. Effects of hydrocolloids on the pasting and paste properties of commercial pea starch. Carbohyd. Polym. 88: 1164-1171 (2012) https://doi.org/10.1016/j.carbpol.2012.01.060
  6. BeMiller JN. Pasting, paste, and gel properties of starch-hydrocolloid combinations. Carbohyd. Polym. 86: 386-423 (2011) https://doi.org/10.1016/j.carbpol.2011.05.064
  7. Kim HS, Patel B, BeMiller JN. Effects of the amylose-amylopectin ratio on starch-hydrocolloid interactions. Carbohyd. Polym. 98: 1438-1448 (2013) https://doi.org/10.1016/j.carbpol.2013.07.035
  8. Moore CO, Tuschhoff JV, Hastings CW, Schanefelt RV. Applications of starches in foods. pp. 575-591. In: Starch: Chemistry and Technology. Whistler RL, BeMiller JN, Paschall EF. Academic Press, Orlando, FL, USA (1984)
  9. Higiro J, Herald TJ, Alavi S. Rheological study of xanthan and locust bean gum interaction in dilute solution. Food Res. Int. 39: 165-175 (2006) https://doi.org/10.1016/j.foodres.2005.07.011
  10. Yu C, Kim SW, Kim CT, Choi SW, Kim BY, Baik MY. Physicochemical properties of cross-linked and partially enzymatically hydrolyzed (CLE) waxy rice starch. Korean J. Food Sci. Technol. 40: 290-296 (2008)
  11. Morrison WR, Laignelet B. An improved colorimetric procedure for the determination of amylose in cereal and starches. J. Cereal Sci. 1: 9-20 (1983) https://doi.org/10.1016/S0733-5210(83)80004-6
  12. Srichuwong S, Isono N, Jiang H, Mishima T, Hisamatsu M. Freeze-thaw stability of starches from different botanical sources: Correlation with structural features. Carbohyd. Polym. 87: 1275-1279 (2012) https://doi.org/10.1016/j.carbpol.2011.09.004
  13. Shi X, BeMiller JN. Effects of food gums on viscosities of starch suspensions during pasting. Carbohyd. Polym. 50: 7-18 (2002) https://doi.org/10.1016/S0144-8617(01)00369-1
  14. Shi X, BeMiller JN. Effect of sulfate and citrate salts on derivatization of amylose and amylopectin during hydroxypropylation of corn starch. Carbohyd. Polym. 43: 333-336 (2000) https://doi.org/10.1016/S0144-8617(00)00176-4
  15. Chandrasekaram R, Radha A, Okuyama K. Morphology of galactomannans: an X-ray structure analysis of guaran. Carbohyd. Res. 306: 243-255 (1998) https://doi.org/10.1016/S0008-6215(97)00274-7
  16. Renou F, Petibon O, Malhiac C, Grisel M. Effect of xanthan structure on its interaction with locust bean gum: Toward prediction of rheological properties. Food Hydrocolloid. 32: 331-340 (2013) https://doi.org/10.1016/j.foodhyd.2013.01.012
  17. BeMiller JN. Carbohydrate Chemistry for Food Scientists, AACC International Press, St. Paul, MN, USA. pp. 119-223 (2007)
  18. Arocas A, Sanz T, Fiszman SM. Improving effect of xanthan and locust bean gums on the freeze-thaw stability of white sauces made with different native starches. Food Hydrocolloid. 23: 2478-2484 (2009) https://doi.org/10.1016/j.foodhyd.2009.08.001
  19. Lee MH, Baek MH, Cha DS, Park HJ, Lim ST. Freeze-thaw stabilization of sweet potato starch gel by polysaccharide gums. Food Hydrocolloid. 16: 345-352 (2002) https://doi.org/10.1016/S0268-005X(01)00107-2
  20. Charoenrein S, Preechathammawong N. Effect of waxy rice flour and cassava starch on freeze-thaw stability of rice starch gels. Carbohyd. Polym. 90: 1032-1037 (2012) https://doi.org/10.1016/j.carbpol.2012.06.038

Cited by

  1. Classification of hydrocolloids based on in vitro starch digestibility and rheological properties of Segoami gel vol.104, 2017, https://doi.org/10.1016/j.ijbiomac.2017.06.063