Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Physicochemical Properties of Germinated Corn Starch

발아 옥수수 전분의 이화학적 성질

  • Yang, Young-Kook (Department of Fermentation Engineering, Kangweon National University) ;
  • Lee, Shin-Young (Department of Fermentation Engineering, Kangweon National University) ;
  • Choi, Kook-Chi (Department of Fermentation Engineering, Kangweon National University)
  • Published : 1986.12.10
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Abstract

Physicochemical properties of starch isolated from germinated corn were investigated and compared with those of nongerminated corn starch. Amylose content and initial gelatinization temperature of germinated starch were lower than those of nongerminated starch. Swelling power and solubility of both starches exhibited two stage behavior, however germinated starch revealed lower swelling power and higher solubility compared to those of nongerminated starch. Both starches showed a typical A type X-ray diffraction and irregular oval shape including partly polygon with the size of $10-25{\mu}m$. However, germinated starch showed many holes with the size of $1-2{\mu}m$ on the surface of granule.

발아 옥수수로부터 분리한 전분의 이화학적 성질을 생옥수수 전분과 비교검토하면서 조사하였다. 발아옥수수 전분의 아밀로즈 함량 및 호화개시온도는 생전분보다 다소 낮았다. 팽화력 및 용해도는 2단거동을 보였으며 발아로 인하여 팽화력은 감소하였으나 용해도는 증가하였다. X-ray 회절양상은 생전분과 마찬가지로 전형적인 A형구조를 나타냈고, 입자형태는 $10{\sim}25{\mu}m$ 크기의 일부 다각형을 포함한 불규칙한 타원형으로 생전분과 차이가 없었다. 그러나 발아전분의 입자표면에는 $1{\sim}2{\mu}m$의 구멍이 다수 존재하였다.

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