한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
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고구마전분-sucrose 복합물의 레올로지 특성

Rheological Properties of Sweet Potato Starch-sucrose Composite

  • Cho, Sun-A (Department of Food Science and Technology, Dongguk University) ;
  • Yoo, Byoung-Seung (Department of Food Science and Technology, Dongguk University)
  • 발행 : 2008.04.30
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초록

농도(0, 10, 20, 30%, w/w)를 달리한 sucrose가 혼합된 고구마 전분 페이스트(5% w/w)의 정상유동 특성과 동적 점탄특성에 미치는 영향에 대하여 평가하였다. 고구마전분-sucrose 복합물의 정상유동 특성은 power law 모델 및 Casson 모델로부터 레올로지 계수를 결정하였다. 일정한 온도(25$^{\circ}C$)에서 모든 시료들은 높은 항복응력과 함께 pseudoplastic과 thixotropic 거동을 나타내었다. 고구마전분-sucrose 복합물의 점조도 지수(K), 겉보기 점도(${\eta}_a$), 그리고 항복응력(${\sigma}_{oc}$) 값들은 control(0% sucrose)에 비해 10% sucrose가 더 높았으며, 또한 sucrose 농도(10-30%)가 증가함에 따라 이들 값들은 감소하였다. 팽윤력은 30% 농도에서 급격한 감소를 나타내었고, 레올로지 계수(K, ${\eta}_a$, ${\sigma}_{oc}$)값이 낮게 나타난 시료는 낮은 팽윤력을 보여주었다. 온도 의존성은 25-70$^{\circ}C$ 온도 범위에서 Arrhenius 관계식에 의하여 높은 상관관계를 나타내었다. 또한 동적 점탄특성 측정 결과에 의하면 고구마전분-sucrose 복합물은 약한 젤과 같은 거동을 보여주었으며, G'과 G" 값들은 sucrose 농도와 진동수($\omega$)가 증가함에 따라 증가하는 경향을 보였다. Cox-Merz 중첩원리는 30% sucrose 농도를 가진 고구마전분-sucrose 복합물에서 잘 적용되는 것으로 나타났다. 따라서 sucrose 첨가에 의해 고구마전분 페이스트의 레올로지 특성이 변화하게 되며, 이들 특성은 sucrose의 농도에 의해 크게 영향을 받는 것으로 나타났다.

Effects of sucrose at different concentrations (0, 10, 20, and 30%, w/w) on steady and dynamic shear rheological properties of sweet potato starch (SPS) paste (5%, w/w) were investigated. The steady shear rheological properties of SPS-sucrose composites were determined from rheological parameters based on power law and Casson flow models. At 25$^{\circ}C$ all the samples showed pseudoplastic and thixoropic behavior with high yield stress. Consistence index (K), apparent viscosity (${\eta}_{a,100}$), and yield stress (${\sigma}_{oc}$) values of SPS-sucrose composites decreased with increasing sucrose concentration from 10% to 30%. The decrease of swelling power was observed at higher sucrose concentration (>20%) and the low swelling power yielded a lower K, ${\eta}_{a,100}$, and ${\sigma}_{oc}$ values. In temperature range of 25-70$^{\circ}C$, Arrhenius equation adequately assessed variation with temperature. Oscillatory test data showed weak gel-like behavior. Magnitudes of storage (G') and loss (G") moduli increased with an increase in sucrose concentration and frequency. The SPS-sucrose composite at 30% concentration closely followed the Cox-Merz superposition rule.

키워드

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