한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제18권2호
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  • Pages.200-205
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  • 2002
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  • 2287-1780(pISSN)
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  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
권호 표지

산화에 따른 옥수수 전분의 분자량 분포 양상

The Molecular Weight Distribution Pattern in Oxidized Corn Starch

  • 한진숙 (서울대학교 생활과학대학 식품영양학과) ;
  • 안승요 (서울대학교 생활과학대학 식품영양학과)
  • 발행 : 2002.04.01
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초록

본 연구는 옥수수 전분의 기능 특성을 개선시키고자, 다양한 sodium hypochlorite(NaOCl)농도에서 산화시킨 산화 전분의 분자 구조적 변화에 대하여 시험하였다. 전분의 분자량 분포에서 산화 전분은 고분자량의 피크가 점차 작아지고 저분자량 부분의 피크가 높아져 전체적 분자량 분포가 낮은 쪽으로 이동하였고, 요오드 최대 흡수 파장이 감소되면서 색깔이 변화하였다. 무처리 전분은 온도가 증가함에 따라 분자량이 큰 부분의 용출이 증가하였다. 산화전분의 경우 아밀로펙틴이 산화에 의해 분해되어 전분 입자내에 큰 분자량을 가진 분자가 감소되면서 작은 분자량을 가지는 분자가 증가되기 때문에 가용성 탄수화물의 양이 증가하였다. DSC 특성에서는 상전이 온도 범위와 엔탈피의 차이는 없었으나 산화 전분이 무처리 전분보다 노화경향이 더 크게 나타났다. 산화전분용액의 광투과도는 증가하였다.

Corn starch was modified by the oxidation with sodium hypochlorite(NaOCl) and the changes in the distribution of molecular weight were examined. Corn starch was oxidized with 0.25, 0.5, 0.75, 1.0, and 1.5% active Cl/g of starch at pH 7.0 and 25$^{\circ}C$ for 10 min. Oxidation of corn starch caused a change in the molecular weight distribution of amylopectin. The fraction of highest molecular weight in native starch decreased gradually and the fraction of lower molecular weight increased with increasing oxidation. Also, λ$\sub$max/ and iodine binding capacities of oxidized starches decreased and the soluble carbohydrate content increased by oxidation. The differential scanning calorimetric results of oxidized starches showed that the temperature and enthalpies of gelatinization were not changed by oxidation; however, the more the starch was oxidized, the greater the extent of retrogradation.

키워드

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