Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Physicochemical Properties of Acetylated Rice Starch as Affected by Degree of Substitution

치환도가 초산 쌀전분의 이화학적 특성에 미치는 영향

  • Published : 2006.04.01
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Abstract

Acetylated rice starches were prepared by reaction of rice starch with acetic anhydride, and their physicochemical properties as a function of degree of substitution (DS) were evaluated. The percentage of acetyl group and DS were $0{\sim}2.71%\;and\;0{\sim}0.104$, respectively. DS increased with increase in acetic anhydride content. DS increased swelling power and solubility of rice starch. Light transmittance (%) values of acetylated rice starches were much higher than that of native rice starch and increased with increase in DS. Rapid Visco Analyzer initial pasting temperature of acetylated rice starches decreased with increase in DS, while peak viscosity and breakdown values increased. Starch gets showed a significant decrease in syneresis (%) with the increase in DS.

쌀전분에 무수초산을 반응시켜 치환도가 다른 초산 쌀전분들을 제조하여 이들의 이화학적 특성을 비교 검토하였다. % acetyl 함량과 치환도 측정에서 무수초산의 함랑이 증가함에 따라 쌀전분의 % acetyl 함량($0.64{\sim}2.71%$)과 치환도($0.025{\sim}0.104$)는 현저히 증가하였다. Amylose 함량은 초산기의 영향으로 소폭 감소하는 것으로 나타났으며, 원료쌀전분의 팽윤력(24.3 g)과 용해도(8.11%)는 초산 쌀전분(팽윤력 : $29.2{\sim}37.9g$, 용해도. $8.42{\sim}9.55%$)보다 낮았으며, 치환도가 증가할수록 팽윤력과 용해도도 함께 증가하였다. RVA에 의한 호화 특성 측정에서 원료 쌀전분의 최고점도는 4457 cP로 나타났으며, 치환도가 증가할수록 최고점도($4536{\sim}5268cP$)는 증가하였다. 호화개시 온도는 치환도가 증가할수록 낮아지는 것으로 나타났다. 광투과도 측정에서는 초산 쌀전분의 치환도가 증가할수록 광투과도는 증가하는 것으로 나타났다. 주사전자현미경으로 관찰한 원료 쌀전분과 초산 쌀전분의 입자크기는 치환도에 따른 차이를 나타내지 않았다. 전분겔의 이수현상측정에서는 초산 쌀전분의 치환도가 증가할수록 이수현상이 감소하는 것으로 나타났다.

Keywords

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