Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Physicochemical Characteristics of Sweetpotato (Ipomoea batatas (L.) Lam) Starch Depending on Cultivation Periods

재배기간에 따른 고구마(Ipomoea batatas (L.) Lam) 전분의 이화학적 특성

  • Han, Seon-Kyeong (Bioenergy Crop Research Center, National Institute of Crop Science, Rural Development Administration) ;
  • Song, Yeon-Sang (International Potato Center) ;
  • Ahn, Seung-Hyun (Planning & Coordination Division, National Institute of Crop Science, Rural Development Administration) ;
  • Yang, Jung-Wook (Bioenergy Crop Research Center, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Hyeong-Un (Bioenergy Crop Research Center, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Joon-Seol (Bioenergy Crop Research Center, National Institute of Crop Science, Rural Development Administration) ;
  • Chung, Mi-Nam (Planning & Coordination Division, National Institute of Crop Science, Rural Development Administration) ;
  • Nam, Sang-Sik (Bioenergy Crop Research Center, National Institute of Crop Science, Rural Development Administration) ;
  • Choi, In-Hoo (Bioenergy Crop Research Center, National Institute of Crop Science, Rural Development Administration) ;
  • Park, Keun-Hyung (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University)
  • 한선경 (농촌진흥청 국립식량과학원 바이오에너지작물센터) ;
  • 송연상 (국제감자연구소) ;
  • 안승현 (농촌진흥청 국립식량과학원 기획조정과) ;
  • 양정욱 (농촌진흥청 국립식량과학원 바이오에너지작물센터) ;
  • 이형운 (농촌진흥청 국립식량과학원 바이오에너지작물센터) ;
  • 이준설 (농촌진흥청 국립식량과학원 바이오에너지작물센터) ;
  • 정미남 (농촌진흥청 국립식량과학원 기획조정과) ;
  • 남상식 (농촌진흥청 국립식량과학원 바이오에너지작물센터) ;
  • 최인후 (농촌진흥청 국립식량과학원 바이오에너지작물센터) ;
  • 박근형 (전남대학교 식품공학과 및 기능성식품연구센터)
  • Received : 2014.07.11
  • Accepted : 2014.09.01
  • Published : 2014.12.31
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Abstract

This study was performed to understand the effect of cultivation periods on the physicochemical characteristics of the starch of five sweetpotato cultivars, cultivated in Muan, Korea. Starch, protein, and ash contents increased with increased cultivation period, whereas amylose content decreased. Rapid viscosity analysis showed that the pasting temperature, peak viscosity, breakdown, setback and final viscosity increased with increased cultivation period. However, trough and final viscosity decreased. Although the onset temperature and peak temperature values increased, the conclusion temperature did not show any consistent patterns by differential scanning calorimetry. X-ray diffraction showed that the starch samples had C-type crystallinity irrespective of the cultivation period and cultivar. The starch granules were dominantly round and oval, or polygonal irrespective the cultivation period. The bigger the particle size was, the longer the cultivation period was.

재배기간에 따른 고구마 전분의 특성을 구명하여 고구마의 새로운 식품산업 소재로서 활용방안을 모색하기 위한 기초자료로 이용하고자 실험한 결과는 다음과 같다. 재배기간이 길어질수록 전분 함량은 증가하였으나 아밀로스 함량은 감소하는 경향이었고, 일반고구마와 유색고구마의 전분함량 변화 양상에는 차이가 있었다. 재배기간이 길어질수록 전분의 수분함량 변화 양상은 일정한 경향을 보이지 않았으나 단백질과 회분 함량은 증가하는 경향이었다. 신속점도측정기로 측정한 점도는 재배기간이 길어질수록 전분의 호화개시온도와 최고점도, breakdown, setback은 증가하였고 최소 및 최종점도는 감소하였다. 주사시차열량계를 이용한 호화특성은 재배기간이 길어질수록 To, Tp는 증가하였으나 Tc, ${\Delta}T$, ${\Delta}H$는 일정한 변화 양상을 보이지 않았다. X-선 굴절률은 일반고구마의 회절각도는 $15.08-15.32^{\circ}$, $16.92-17.72^{\circ}$, $22.90-23.62^{\circ}$, '신자미' $15.26-15.34^{\circ}$, $17.08-17.32^{\circ}$, $22.74-23.40^{\circ}$, '주황미' $14.98-15.32^{\circ}$, $17.00-17.38^{\circ}$, $22.82-23.40^{\circ}$에서 강한 피크를 보여 전분의 결정화도 형태 중 C형에 속하였으며 재배기간에 상관없이 고구마 전분의 결정화도는 일정하였다. 고구마 전분의 입자 형태는 재배기간에 상관없이 대부분 둥글고 타원형 모양을 하고 있었으며 일부 다각형의 입자 형태를 포함하고 있었다. 평균입도는 주황색고구마의 평균입도가 식용 및 자색고구마보다 컸으며 재배기간이 길어질수록 고구마 전분의 평균입도는 증가하였다.

Keywords

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