Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Comparison of structure and physicochemical properties of commercial domestic and imported wheat starch

시판 우리밀과 수입밀 전분의 구조 및 이화학적 특성 비교

  • Jeong, Gyeong A (Department of Food Science and Biotechnology, Wonkwang University) ;
  • Park, Jinhee (Wheat Research Team, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Kyeong Hoon (Wheat Research Team, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Chang Joo (Department of Food Science and Biotechnology, Wonkwang University)
  • 정경아 (원광대학교 식품생명공학과) ;
  • 박진희 (농촌진흥청 국립식량과학원 밀연구팀) ;
  • 김경훈 (농촌진흥청 국립식량과학원 밀연구팀) ;
  • 이창주 (원광대학교 식품생명공학과)
  • Received : 2021.07.15
  • Accepted : 2021.08.13
  • Published : 2021.10.31
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Abstract

This study characterized the chemical structure and physical properties of domestic commercial wheat starch and compared them with those of imported commercial wheat starch. Three varieties of domestic commercial wheat starch (DWS) were compared to three types of imported wheat starch (IWS). The morphology of DWS granules was spherical with diameters 17.0-18.3 ㎛; the IWS granules exhibited various diameter sizes (16.6-17.7 ㎛). The amylose content of both DWS and IWS was between 23.2-23.8%. DWS exhibited smaller gelatinization temperature ranges and gelatinization enthalpies compared to IWS. These results suggest that IWS-PW (plain wheat starch) is a mixture of many types of wheat starch. In conclusion, the quality of domestic wheat flour and imported wheat flour was related to gluten content as well as to the starch properties.

본 연구에서는 시판중인 우리밀과 수입밀에서 분리한 전분의 구조와 이화학적 특성을 조사하고 각 전분 사이의 구조적 특성을 비교분석 하였다. 우리밀과 수입밀 전분의 아밀로즈 함량은 23.2-23.8%로 유사하게 나타났다. 전분 입자의 형태는 유사한 타원형모양으로 이루어져 있었으나, 호화온도와 종결온도의 차이는 수입밀 전분이 우리밀 전분에 비해 넓게 분포되어 있어 수입밀이 우리밀에 비해 품종 혼합이 많이 이루어져 있는 것으로 보였다. 점도 특성은 국내산 밀가루 DWS-N은 강력분인 빵의 가공 적성에 적합하며, DWS-H, DWS-CJ는 중력분인 다목적 용도에 적합한 것으로 나타났다. 결론적으로 우리밀과 수입밀의 품질 특성은 글루텐 함량 뿐만 아니라 전분의 특성과도 관련이 있는 것으로 나타났다. 이 연구의 결과는 향후 우리밀을 활용한 가공식품 적용에 기초자료로 활용할 수 있을 것이다.

Keywords

Acknowledgement

This research was supported by the Cooperative Research Program for Agriculture Science and Technology Department (Project No. PJ01514903) funded by the Rural Development Administration, Korea.

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