• 동아시아식생활학회지
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• 제3권2호
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• pp.139-145
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• 1993

Retrogradation characteristics of the acetylated and raw starch were investigated with the chucheongbyeo and Samkangbyeo. The freeze-thaw stability and syneresis on starch gel were more stable and lower in acetylated rice starch, suggested that the rice starch acetylated with acetyl group is more stable in the various conditions. The retrogradation time constant of acetylated rice starch gel from the Chucheongbyeo and Samkangbyeo which were measured at 5$^{\circ}C$ storage were 11.7 days and 10.2 days, respectively. In addition, the retrogradation time constant in 21$^{\circ}C$ were 50.5 days and 49.8 days, indicating that retrogradation was noticiably retarded in this occation.

• Food Science and Biotechnology
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• 제17권4호
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• pp.780-786
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• 2008

Effect of acetylated starches (acetylated rice starch and acetylated tapioca starch) on rheological properties of hot pepper-soybean paste (HPSP) at different mixing ratios of rice flour (RF) and acetylated starch (AS) (10/0, 9/1, 8/2, and 7/3) was evaluated in steady and dynamic shear. All HPSP samples at $25^{\circ}C$ exhibited shear-thinning (n=0.31-0.36) and thixotropic behavior with high yield stresses and their steady flow curves were well described by power law and Casson models. The presence of AS resulted in the decrease in consistency index (K), apparent viscosity (${\eta}_{a,100}$), and yield stress (${\sigma}_{oc}$), and their predominant decreases were noticed at higher ratio of RF to AS (7/3 ratio). Arrhenius temperature relationship represents variation with temperature in the range of $5-35^{\circ}C$ with the high determination coefficients ($R^2=0.97-0.99$). Dynamic moduli (G', G", and ${\eta}^*$) values of HPSP samples mixed with AS were lower than those of HPSP with no added AS within the experimental range of frequency (0.63-62.8 rad/sec). Steady and dynamic shear rheological properties of HPSP samples seem to be greatly influenced by the presence of acetylated starch.

• Food Science and Biotechnology
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• 제18권1호
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• pp.118-123
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• 2009

In order to find out the effect of low level of starch acetylation on physicochemical properties of potato starch, amylose content, digestibility of raw and gelatinized starch, thermal properties, pasting properties, and the swelling power of native and acetylated potato starches were measured. The amylose content was significantly lower in acetylated starch than in their counterpart native starches. Though a tendency in the decrease in digestibility of raw starch was observed with starch acetylation, acetylation did not alter the proportion of readily digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) of both raw and gelatinized potato starches. No clear increase in the swelling power was observed, however, the peak and onset gelatinization temperatures and the enthalpy required for starch gelatinization decreased with starch acetylation. Peak and breakdown viscosities were reduced due to acetylation of potato starch while final viscosity and set back were increased.

• 한국식품영양과학회지
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• 제43권8호
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• pp.1264-1269
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• 2014

쌀로부터 전분을 분리한 다음 초산화와 하이드록시프로필화한 변성 쌀 전분으로 제조하였으며 이들 쌀 전분을 밀가루에 부분적으로(10~30%) 대체하여 제조한 즉석 유탕면의 품질특성을 조사하였다. 밀가루(중력분)에 쌀 전분을 20% 대체한 복합분의 RVA 호화양상을 측정한 결과, 쌀 전분의 첨가에 의해 밀가루의 호화개시온도가 낮아져 호화속도를 빠르게 하는 효과가 있는 것으로 확인되었다. 유탕면의 조리 후 중량, 부피, 함수율은 대조구(100% 밀가루)에 비해 쌀 전분을 첨가한 면에서 높았으며 초산 쌀 전분과 하이드록시 프로필화 쌀 전분을 첨가한 면에서 보다 높게 나타났다. 천연 쌀 전분을 첨가한 유탕면은 대조구에 비해 경도, 검성, 씹힘성이 낮았으며 초산 또는 하이드록시프로필화 변성 쌀 전분의 첨가에 의해 유탕면은 검성, 응집성, 경도, 씹힘성이 더 낮게 나타났다. 쌀 전분을 첨가한 유탕면은 밀가루로만 만든 유탕면에 비해 관능점수가 다소 높게 평가되었으며, 특히 초산 쌀 전분을 첨가한 유탕면은 조리가 빠르고 외관, 색, 향, 맛, 조직감에서 관능적 기호성이 가장 향상됨을 보여 주었다.

• Food Science and Biotechnology
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• 제16권5호
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• pp.817-821
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• 2007

The effect of acetylated rice (AR) starch at different concentrations (0, 4, 6, and 8%) on rheological properties of surimi sols and gels was studied. Dynamic frequency sweeps of surimi-AR starch sols at $10^{\circ}C$ showed that the magnitudes of storage moduli (G') decreased with an increase in starch concentration while those of tan ${\delta}$ increased, indicating that the effect of AR starch on the viscoelastic properties of surimi sols depended on starch concentration. In general, the G' thermograms of surimi sols showed the similar sol-gel transition pattern and they were also influenced by the addition of AR starch. The presence of AR starch in the surimi gel system reduced the gel strength and expressible moisture content (EMC). Surimi-AR starch gels showed better freeze-thaw stability compared to the control (0% starch concentration). The effect of AR starch on the rheological properties of surimi sols and gels appeared to be related to the swelling ability of starch granules in the presence of limited water available for starch.

• 한국식품과학회지
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• 제26권4호
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• pp.475-478
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• 1994

식품에 사용되는 화학적 변성전분류와 acetyl화 전분이 사용된 라면의 돼지 췌장 ${\alpha}-amylase$에 의한 in vitro 소화율($37^{\circ}C$에서 6시간)을 비교하였다. Native potato starch와 acetylated potato starch의 가수분해율은 각각 64.5%와 59.3%, native와 hydroxypropylated corn starch는 70.5%와 60.4%, 그리고 native와 hydroxypropylated high amylose corn starch는 65.2%와 57.3%로서 native한 것들이 유도체들보다 높았다. Waxy corn starch들의 소화율은 pregelatinized(74.3%)>native(72.1%)>acetylated(66.5%)>acetyl distarch adipate(56.4%)>hydroxypropyl distarch phosphate(50.7%)의 순으로 감소하였다. 국내에서 생산, 판매되고 있는 5개 회사의 봉지라면과 용기라면에 대한 실험에서는 실제 조리조건에서 소화율에 유의적 차이를 보이지 않았다. 결론적으로 화학적 변성전분의 소화율은 천연전분보다 낮지만 상용식품에서의 사용량이 매우 낮으므로 식품 섭취에 따른 전분질의 소화율에는 큰 영향을 미치지 않을 것으로 판단된다.

• Food Science and Biotechnology
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• 제17권5호
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• pp.1119-1121
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• 2008

The effects of storage time (0, 1, and 2 month) and temperature (5, 15, and $25^{\circ}C$) on the dynamic rheological properties of hot pepper-soybean paste (HPSP) mixed with acetylated starches (AS) were studied by small-deformation oscillatory measurements. Dynamic moduli (G', G", and $\eta^*$) values of HPSP-AS mixtures increased with an increase in storage time and also decreased with increasing storage temperature. However, dynamic moduli values of the control (no added AS) were independent on storage time and temperature. Tan $\delta$ values (ratio of G"/G') in all HPSP samples did not change much with an increase in storage time and temperature. After 2 months of storage, the dynamic moduli of the HPSP-AS mixture samples were much lower than those of the control, indicating that the addition of AS can inhibit the retrogradation that developed over a long period of storage. Structural and rheological properties of HPSP samples seem to be stabilized by the presence of AS.

• 한국식품영양학회지
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• 제9권2호
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• pp.107-115
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• 1996

In order to study the effect of modified starch and biopolymer on the quality of smoked pork sausage, acetylated starch and biopolymer were added to the smoked pork sausage and physical characteristics, sensory qualify, and water holding capacity were Investigated. In the textural characteristics SA, SB and SC group were lower in hardness than control group. Cohesiveness was lower only on the SA group which was added by 0.6% acetylated starch. Adhesiveness was higher on the SA and SC group by addition of biopolymer. All treatment group were lower in springiness than control group. The effect of biopolymer and acetylated starch on gumminess and chewiness was evident but not constant In each group. In the mechanical characteristics such as hardness, springiness, gumminess, chewiness were indicated positive correlation coefficient, the other hand negative correlation in adhesiveness. The result of folding test was not changed in 20 days storage. At 30 days storage SB group contained the 0.6% acetylate starch showed the best point. The other hand the biopolymer added SA and SC group less acceptable, the biopolymer added SA and SC group, which were added by biopolymer and acetylated, indicated cap. 65% lower VBN value than control group. Sensory evaluation were not significantly difference in hardness, fracturability and adhesiveness but cohesiveness was higher in SC group. Gumminess was significantly higher in SA and SC group by biopolymer addition. Overall acceptability in sensory evaluation were significantly higher In SC group by biopolymer addition. Overall acceptability in sensory evaluation correlated significantly with fracturability, chewiness and gumminess. Chewiness of sensory evaluation and mechanical gumminess were not significantly correlated.

• 한국식품영양과학회지
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• 제35권4호
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• pp.487-492
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• 2006

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.

• 한국식품과학회지
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• 제25권2호
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• pp.123-129
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• 1993

추청벼와 삼강벼를 원료로 하여 전분을 제조하고 그 전분을 이용하여 초산 쌀 전분을 제조하여 얻어진 초산 쌀 전분의 이화학적 성질을 검토하여 다음과 같은 결과를 얻었다. 초산 쌀 전분의 용해도와 팽윤력은 원료 전분에 비하여 높았으며 품종간에 약간의 차이를 나타내었다. 광투과도는 원료 전분에 비하여 높았으며 원료 전분은 $60^{\circ}C$, 초산 쌀 전분은 $50^{\circ}C$부터 증가하기 시작하였으며, blue value는 원료 전분보다 낮게 나타났다. alkali number는 원료 전분보다 약 7배 높았으며, 초산 쌀 전분 겔의 경도, 응집성, 접착성, 점착성 및 저작성은 원료 전분 겔보다 높았으며 품종간에 약간의 차이를 나타내었다. Amylograph에 의한 초산 추청 및 삼강벼 전분의 호화개시온도는 각각 $59^{\circ}C,\;62^{\circ}C$ 로서 초산 처리에 의해 $5{\sim}6^{\circ}C$ 낮아졌고, 초산 쌀 전분의 점도는 원료 전분에 비하여 $14{\sim}38%$ 증가하였으며 추청벼 전분이 삼강벼 전분보다 높았다. 초산 쌀 전분 입자의 표면구조는 원료 전분에 비하여 다소 팽윤되어 헝클어진 형태를 나타냈으며, $70^{\circ}C$ 30분 가열에 의해서 완전히 붕괴되었다.