한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
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감마선 조사가 전분류의 점도 및 이화학적 특성에 미치는 영향

Effect of Gamma Irradiation on Viscosity and Physicochemical Properties of Starches

  • An, Kyung-A (Korea Food and Drug Administration) ;
  • Jo, Deok-Jo (Department of Food Science and Technology, Kyungpook National University) ;
  • Kim, Hyun-Ku (Korea Food Research Institute) ;
  • Kim, Sung-Kon (Department of Food Science and Nutrition, Dankook University) ;
  • Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
  • 발행 : 2004.08.31
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초록

방사선 조사 전분류의 확인방법 연구의 일환으로 0, 1.5, 3.0, 4.5 및 6.0 kGy의 감마선을 조사한 옥수수 전분, 고구마 전분 및 감자 전분을 대상으로 일정 조건에서 조사선량별 점도를 Brookfield DV-III programmable rheometer를 사용하여 측정하였다. 전분 현탁액의 농도를 옥수수 전분 8.0%(건물량 7.2%), 고구마 전분 8.5%(건물량 7.3%) 및 감자 전분 9.0%(건물량 7.3%)로 조제하여 100rpm에서 점도를 측정한 결과, 모든 시료에서 조사선량이 증가함에 따라 점도가 유의적으로 감소하였고 (p<0.05), 각각 $R^2$ 0.9754, 0.9618 및 0.9888의 높은 상관성이 확인되었다. 또한 1.5 kGy 조사선량에서도 옥수수 전분 34%, 고구마 전분 57%, 감자전분 51%의 점도 감소가 일어나 저선량 조사의 경우에도 뚜렷한 점도 변화가 관찰되어 방사선 조사 전분류의 확인방법으로써 적용 가능성이 높은 것으로 나타났다. 점도 측정에 의한 조사여부 판별의 신뢰도를 높일 수 있는 보조적인 확인 marker로써 용해도, 팽윤력, 청가 및 알칼리수를 검토한 결과, 조사선량이 증가함에 따라 용해도 및 알칼리수는 유의적으로 증가(p<0.05)한 반면, 팽윤력은 유의적으로 감소(p<0.05)하는 경향이 확인되었다.

Attempt was made to establish identification methods for irradiated starch. Commercial starches (corn starch/CS, sweet potato starch/SS, and potato starch/PS) were irradiated at 0-6.0 kGy and used to measure viscosity with Brookfield DV-III programmable rheometer. Starch suspensions were prepared at 8.0 (7.2%, d.b.), 8.5 (7.3%, d.b.), and 9.0% (7.3%, d.b.) for CS, SS, and PS, respectively at 100 rpm in spindle speed. Results showed viscosities of samples significantly decreased (p<0.05) as irradiation dose increased, with $R^2$ 0.9754, 0.9618, and 0.9888 for CS, SS, and PS, respectively. Irradiation dose at 1.5 kGy induced decrease in viscosity as compared to non-irradiated control by 34, 57, and 51% in CS, SS, and PS, respectively, suggesting viscometry could lie applied to identify irradiated starches. Solubility and alkali number of irradiated starches significantly increased with irradiation doses, while swelling power decreased (p<0.05). Results suggested solubility, alkali number, and swelling power for irradiated starches complement identification results of viscometry.

키워드

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