산업식품공학 (Food Engineering Progress)

  • 제15권4호
  • /
  • Pages.332-337
  • /
  • 2011
  • /
  • 1226-4768(pISSN)
  • /
  • 2288-1247(eISSN)
한국산업식품공학회 (Korean Society for Industrial Food Engineering)
권호 표지

하이드록시프로필화 후 가교화시킨 복합변성 쌀 전분의 이화학적 특성

Physiochemical Properties of Dual-Modified (Hydroxypropylated and Cross-linked) Rice Starches

  • 최현욱 (경희대학교 생명자원과학연구원 식품공학과) ;
  • 김상갑 (경희대학교 생명자원과학연구원 식품공학과) ;
  • 최성원 (오산대학교 호텔조리계열) ;
  • 김창남 (혜전대학교 호텔제과제빵과) ;
  • 유승석 (세종대학교 호텔관광대학 외식경영학과) ;
  • 김병용 (경희대학교 생명자원과학연구원 식품공학과) ;
  • 백무열 (경희대학교 생명자원과학연구원 식품공학과)
  • Choi, Hyun-Wook (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) ;
  • Kim, Sang-Kab (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) ;
  • Choi, Sung-Won (Department of Food and Culinary Arts, Osan University) ;
  • Kim, Chang-Nam (Department of Hotel Baking Technology, Hyejeon University) ;
  • Yoo, Seung-Seok (Deaprtment of Culinary and Food Service Management, Sejong University) ;
  • Kim, Byung-Yong (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) ;
  • Baik, Moo-Yeol (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University)
  • 투고 : 2011.09.27
  • 심사 : 2011.10.27
  • 발행 : 2011.11.30
⟨ 이전 논문 다음 논문 ⟩

초록

치환제인 PO 농도(2%, 6%, 12%)를 달리하여 제조한 하이드록시프로필화 쌀전분에 가교제인 $POCl_{3}$ 농도(0.005%, 0.02%)를 달리하여 처리한 HPCL 쌀전분을 제조하고, HPCL 쌀전분의 용해도, 팽윤력, pasting 특성 및 열적 특성을 연구하였다. 팽윤력은 일반 쌀전분 보다 다소 낮은 온도에서 증가되기 시작하였으나 그 이후는 모두 낮은 수치를 보여 HPCL 쌀전분이 일반 쌀전분보다 완만한 상승을 나타내었다. 용해도는 HPCL 쌀전분이 일반 쌀전분보다 전체적으로 낮은 값을 나타내었다. 한편 PO 함량이 증가할수록 팽윤력과 용해도 모두 증가하는 경향을 나타내었다. RVA pasting분석 결과, HPCL 쌀전분의 경우 일반 쌀전분보다 최고 점도는 낮아졌고 holding strength와 finalviscosity는 높은 경향을 나타내었으며, breakdown은 낮아지고 setback은 높은 것으로 나타났다. 열적 특성 분석 결과 HPCL 쌀전분의 경우 일반 쌀 전분보다 낮은 $T_{o}, T_{p}, T_{c}$ 및 ${\Delta}H$를 나타내었으며, $POCl_{3}$ 함량이 적을수록 감소폭이 더 큰 것으로 나타났다. 따라서 HPCL 쌀전분의 경우 RVA pasting 특성은 PO 첨가량, 즉 하이드록시프로필화에 따른 영향이 크다고 볼 수 있고 DSC 열적특성은 하이드록시프로필화 및 가교화 모두 영향을 미치는 것으로 생각된다.

Physicochemical properties of hydroxypropylated and cross-linked (HPCL) rice starch were investigated. Dual modification of rice starch was carried out by hydroxypropylation using propylene oxide (2, 6, and 12%) and then crosslinking using phosphorus oxychloride (0.005% and 0.02%). Swelling power of dual-modified rice starch increased at lower temperature (60$^{\circ}C$) than that of native rice starch (70$^{\circ}C$). HPCL rice starch showed slightly lower solubility (1.6-6.1%) than native rice starch (2.2-13.8%). Solubility and swelling power tended to gradually increase with increasing phosphorus oxychloride contents. RVA pasting temperature (66.2-70.8$^{\circ}C$) and peak viscosity (160.6- 171.1 RVU) of HPCL rice starch were lower than that of those of native starch (71.3$^{\circ}C$, 190.4 RVU) and decreased with increasing propylene oxide concentration. DSC thermal transitions of HPCL rice starches shifted to lower temperature and show less amylopectin melting enthalpy (11.8-9.8 J/g) than that of native rice starch (11.9 J/g). Overall, physicohemical properties of HPCL rice starches were highly dependent on hydroxypropylation rather than crosslinking.

키워드

과제정보

연구 과제 주관 기관 : 경희대학교

참고문헌

  1. Burrell MM. 2003. Starch:The need for improved quality or quantity. J. Exp. Bot. 54: 451-457. https://doi.org/10.1093/jxb/erg049
  2. Choi HW, Koo HJ, Kim CT, Hwang SY, Kim DS, Choi SW, Hur NY, Baik MY. 2005. Physicochemical properties of hydroxypropylated rice starches. Korean J. Food Sci. Technol. 37: 44-49.
  3. Choi HW, Chung KM, Kim CH, Moon TH, Park CS, Baik MY. 2006. Physicochemical properties of cross-linked rice starches. J. Korean Soc. Appl. Biol. Chem. 49: 49-54.
  4. Chun SY, Yoo B. 2004. Rheological behavior of cooked rice flour dispersions in steady and dynamic shear. J. Food. Eng. 65: 363- 370. https://doi.org/10.1016/j.jfoodeng.2004.01.035
  5. El-Hinnawy SI, Fahmy A, El-Saied HM, El-Shirbeeny AE, ElSahy KM. 1982. Preparation and evaluation of hydroxyethyl starch. Starch 34: 65-69. https://doi.org/10.1002/star.19820340208
  6. Hung PV, Morita N. 2004. Physicochemical properties of hydroxypropylated and cross-linked starches from A-type and B-type wheat starch granules. Carbohydr. polym. 59: 239-246.
  7. Hwang JW. 2003. Science and health of rice, The present condition of development on the rice-based processed food. Korean J. Food Preserv. 23: 78-87.
  8. Krush GS. 1997. Origin, dispersal, cultivation and variation of rice. Plant Mol. Biol. 35: 25-34. https://doi.org/10.1023/A:1005810616885
  9. Labell F. 1991. Rice starch reduces fat, adds creamy texture without imparting flavor. Food Processing 3: 95-96.
  10. Lee SS, O SH, Lee SY, Park JS, Kim YH. 2004. Differenciation test on food safety factors for purchasing rice. Korean J. Food Preserv. 11: 122-125.
  11. Luallen TE. 1985. Starch as a functional ingredient. Food Technol. 39: 9-63.
  12. Mcpherson AE, Bailey TB, Jane J. 2000. Extrusion of crosslinked hydroxypropylated corn starches I. Pasting properties. Cereal Chem. 77: 320-325. https://doi.org/10.1094/CCHEM.2000.77.3.320
  13. Pomeranz Y. 1991. Carbohydrates. Starch. In Functional properties of food components. 2nd ed. Academic Press, New York, USA, pp. 68-69.
  14. Rutenberg MW, Solarex DX. 1984. Starch derivatives, production and uses, In: Starch Chemistry and Technology, 2nd ed, Whistler RL, Bemiller JN, Paschall EF (ed). Academic Press, New York, USA, p. 324.
  15. Schoch TJ. 1964. Swelling power and solubility of granular starch. Vol. 4, In: Method Carbohydrate Chemistry. Whistler RL (ed). Academic Press, New York, USA, p. 106.
  16. Tuschhoff JV. 1987. Hydroxypropylated starches. In: Modified Starches: Properties and Uses. Wurzburg OB (ed), CRS Press, Florida, USA, pp. 92-95.
  17. Wistler RL, Remiller JN. 1997. Starch. In: Carbohydrate Chemistry for Food Scientists. Eagan Press, St. Paul, MN, USA, pp. 117-152.
  18. Wootton M, Manatsathit A. 1983. The influence of molar substitution on the water binding capacity of hydropropyl maize starches. Starch 35: 92-94. https://doi.org/10.1002/star.19830350306
  19. Wurzgurg OB. 1986. Nutritional aspects and safety of modified food starches. Nutr. Rev. 44: 74-79.
  20. Wurzgurg OB. 1987. Introduction, In: Modified Starches, Properties and Uses, Wurzgurg OB (ed). CRC Press, FL, USA, p. 12.
  21. Yamamoto K, Sawada S, Onogaki T. 1973. Properties of rice starch prepared by alkali method with various conditions. Denpun Kagaku 20: 99-104.
  22. Yook C, Pek UH, Park KH. 1993. Gelatinization and retrogradation characteristics of hydroxypropylated and cross-linked rices. J. Food Sci. 58: 405-407. https://doi.org/10.1111/j.1365-2621.1993.tb04285.x
  23. Yu C, Choi HW, Kim CT, Kim DS, Choi SW, Park YJ, Baik, MY. 2006. Physicochemical properties of hydroxypropylated waxy rice starches and its application to yukwa, Korean J. Food Sci. Technol. 38: 385-391.
  24. Yu C, Kim CT, Hur NY, Kim DS, Baik MY. 2007. Physicochemical properties of enzymatically partially hydrolyzed waxy rice starch and its application to Yukwa, Research Collection of Institute of Life Science & Resources-Kyung Hee Univ. 26: 1-7.