Browse > Article
http://dx.doi.org/10.7318/KJFC.2007.22.1.091

The Physico-Chemical Characteristics of Modified Starch Made by Chemical Treatment  

Song, Eun-Seung (Department of food and Nutrition, Hoseo University)
Woo, Na-Ri-Yah (Department of food and Nutrition, Hoseo University)
Publication Information
Journal of the Korean Society of Food Culture / v.22, no.1, 2007 , pp. 91-96 More about this Journal
Abstract
Developing carbohydrate fat replacer as materials for low-calorie and low-fat food made of Korean potato, it is expected that the new demand of fat replacer will be created. Potato starch was modified by chemical modification. Observing modified starch(treated in different method) by SEM, EZ(treated by enzyme) showed shape of deformed round oval, AC(treated by acetylation,), HPR(treated by hydropropylation) showed shape similar to that of NL(N-Lite), the commercial fat replacer. In the modified starch such as AC, peak in B and C type similar to those of general starch was found, but EZ showed non-crystalline shape. Compared to other modified starch, HPR, the chemically produced denatured starch showed very peculiar peak and structure in V-form. While the order of contents of amylopectin was in the order HPR > EZ > AC showed extremely high contents. Measuring the degree of gelatinization per the modified method, the degree of gelatinization of HPR as much higher than others. The water binding activity of modified starch was 240% in HPR. Measuring viscosity by producing general starch and modified starch as gel of 10% concentration, the CPS showed very high viscosity of 30.30 ${\times}$ 10$^3$ cp. Showing viscosity of 38.60, 31.60 10$^3$ ${\times}$ cp, the modified starch was in the order of HPR. While the calorie of starch of GPS was measured to be 3.0 Kcal/g, very low calorie those of chemically modified starch, HPR showed 2.5 Kcal/g respectively, suggesting that calorie is decreased by modified treatment. The appropriateness of processing food was experimented by substituting the existing oil and fat containing food with saturated gel of starch and modified starch in constant rate through utilization of modified starch. Therefore, research and development for materials and related products which maintain the existing quality and reduce fat contents will be constantly performed in the future.
Keywords
potato starch; modified starch; fat replacer; low-fat; low calorie;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Choi EO. 1998. The kind of fat replacer and application for food. Korean J. Food Cookery Sci, 14(4): 453-457
2 Kim HS, Kang OJ, Yoon KS. 1983. Physicochemical properties of waxy rice starches prepared from three different cultivars. Kor J. Agric Chem Soc., 26(4): 211-216
3 具照圭二, 松泳燒子, 板川正秀, 小林昭一. 1981. 澱粉科學. 28: 235
4 Rutenberg MU, Solarek D. 1994. Starch derivatives production and uses. Starch and Technology, Academic Press New York, p 324
5 Williams PC, Kuzina FD. 1970. A rapid colorimetric procedure for estimating the amylose content of starches and flours. Cereal Chem, 47(5): 411-419
6 Kim HS, Lee YE. 1996. Physicochemical Properties of Crosslinked Potato Starch. Korean J Food Sci Technol., 28(3): 573-579   과학기술학회마을
7 Medcalf DG, Gilles KA. 1965. Wheat starches. I. Comparison of physicochmical properties. Cereal Chem., 42(6): 558-568
8 Owusu AJ, Stanley DW. 1982. Determination of starch gelatinization by X-ray diffractermetry. Cereal Chem., 59(2): 167-171
9 Alexander NJ. 1995. Potato starch new prospects for an old product. Cereal Foods World, 40(10): 763-769
10 French D. 1972. Fine structure of starch and its relationship to the organization of starch granules J. Japanese Soc Starch Sci., 19(1): 8-13   DOI
11 Kim HS, Ahn SY. 1994. Gelatinization Properties of Legume. Cereal and Potato Starches. Korean J. Food Cookery Sci., 10(1): 80-85   과학기술학회마을
12 Imberty A, Perez SA. 1988. Revisit to the three-dimensional structure of B-type starch. Biopolymers, 27(6): 1205-1211   DOI
13 Kim EG. 2005. The physicochemical characteristics of low fat food made with modified potato starch. The thesis of Hoseo University master degree
14 Sandhya RMR, Bhattacharya KR. 1995. Microscopy of rice starch granules during cooking. Starch, 46(3): 334-342