• 한국식품영양과학회지
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• 제22권5호
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• pp.596-602
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• 1993

신선찰벼와 한강찰벼 전분을 산처리하여 이호학적 성질, differential scanning calrorimetry 및 효소에 의한 가수분해율의 차이를 비교 검토하였다. 산 가수분해율은 한강찰벼가 약간 높았으며, 산처리에 따라 가용성 선형물질이 분해되어 ${\lambda}_{max}$와 청가는 감소하였고 또 물결합능력, 용해도 및 결정도는 증가하였으나 팽윤력은 감소하였다. 요오드 반응에 의한 최대흡수파장은 한강찰벼가 높았으나 최대흡수파장 및 680nm에서 흡광도는 시료간에 차이가 없었다. 물결합 능력과 용해도는 신선찰벼가 높았으나 팽윤력은 한강찰벼가 높았다. 가열에 의한 광투과도는 신선찰벼가 낮아서 열에 대한 안정성이 높았다. KSCN에 의한 겔부피는 신선찰벼가 커서 용출물질량이 많았다. 산처리중 전분의 결정형태는 A형이 유지되었으며 상대결정도는 신선찰벼가 높았다. DSC특성값은 산처리에 따라 감소하였으며, glucoamylase에 의한 가수분해율은 산처리에 따라 증가하여 산처리 48시간에 신선찰벼는 98%, 한강찰벼는 96%로 전체적으로 신선찰벼가 높았다.

• 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.

• 한국식품과학회지
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• 제17권1호
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• pp.5-7
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• 1985

인산염이 쌀전분의 호화에 미치는 영향을 X-ray 회절법으로 조사하였다. 인산염은 멥쌀전분의 호화에 필요한 수분을 감소시켰다. 5% 멥쌀전분 현탁액의 호화온도는 인산염에 의하여 영향을 받지 않았으나, 같은 온도에서는 인산염의 존재시 호화도는 높은 값을 보였다. 인삼염은 찹쌀전분의 경우 호화에 영향을 미치지 않았다.

• 동아시아식생활학회지
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• 제23권6호
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• pp.789-798
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• 2013

In the present study, optimization on ${\beta}$-glucanase-assisted extraction was made in order to isolate waxy barley starch from domestic cultivar using the D-optimal design suitable for response surface methodology (RSM). The results demonstrated that the amount of enzyme was found to be a major influencing factor on the extraction yield, which was substantially increased by increasing the amount of enzyme. It was also influenced by the reaction time and amount of water addition; however, the two factors were less influential than the amount of enzyme. The optimized condition by RSM for the reaction time was found to be 2.63 hours and amount of enzyme 1.7%, and amount of water addition 4.38 times the weight of raw material. With the enzyme treatment, the starch content in residues (R), particularly in R1 and R5, was reduced considerably, resulting in an increase in the extraction yield and therefore primarily and effectively releasing B-type starch small granule confirmed by scanning electronic microscopy. In addition, the study determined the physicochemical properties of isolated waxy starch (i.e., purity, water adsorption capacity, thermal properties, rheology and starch morphology) and compared them with those from the enzyme-not treated sample. It was found that they were almost similar to each other, except for the purity of starch, which was lower in the enzyme-treated sample than in the enzyme-not treated one.

• Food Science and Biotechnology
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• 제16권5호
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• pp.832-835
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• 2007

Moisture content of normal, waxy, and high amylose com starches was adjusted to 10-35%, and irradiated in a microwave oven. The effect of microwave irradiation on the crystalline structure of starch was measured by using a differential scanning calorimetry (DSC), and X-ray diffractometry. Pasting viscosity profile was also determined by using a rapid viscoanalyzer (RVA). For all the 3 types of starches tested, the rate of temperature increase by the microwave irradiation was faster and more rapidly reached the maximum temperature of the pressure bomb ($120^{\circ}C$) when the moisture content was higher. X-ray diffraction and DSC data revealed that the microwave irradiated starch underwent partial disruption of crystalline structure. RVA studies showed that the irradiation caused significant reductions in maximal viscosity and breakdown, whereas pasting temperature was increased. Overall trends revealed that the microwave irradiation on the starch containing limited moisture content (less than 35%) provided the effects similar to the heat moisture treatment. These effects became more significant when the moisture content was higher. Compared to waxy com starch, normal, and high amylose com starches appeared to be more susceptible to the microwave irradiation.

• 농업생명과학연구
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• 제46권1호
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• pp.153-161
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• 2012

Wheat is a very popular crop in all over the world due to the various use of wheat flour as staple foods, such as bread. As many food products are made from wheat, the property of wheat can be a determinant of the quality of final food products. Staled bread is not harmful to health but is normally rejected by consumers due to the absence of desirable sensory attributes. The phenomena of staling can be increased hardness of bread, the migration of moisture from center of bread to the crust of bread, loss of flavor and etc. The exact mechanism of staling has not been established completely. To delay or prevent staling, either addition of anti-staling agent, such as surfactant and enzyme or modification of wheat component, such as wheat starch has been adapted. The development of waxy wheat made it possible to reconstitute the starch component in bread. When the content of amylopect in was increased in bread, the loss of moisture was decreased and the reduction in softness of bread was decreased during storage. Increased retrogradation of starch did not always accompany the staling of bread indicating that the retrogradation of starch may not be a single indicator of bread staling. To find out the exact relationship between bread staling and starch retrogradation, further research is necessary.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2022년도 추계학술대회
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• pp.308-308
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• 2022

β-glucan, a nonstarch polysaccharide, is one of the main functional component in the cell wall of barley. This study was quality characteristics to use a korean variety with a high β-glucan as an original material for developing functional food. The high β-glucan 'Jeonju528, and 'Betaone' were compared with 'Hyeyang', 'Dahyang', 'Hwanggeumchal' and 'Glacier AC38' total 6 varieties. Seed section dyed to classify of Waxy/non-waxy type, starch granule was tested and moisture, protein, amylose, and β-glucan of whole grains and pearl barleys were experiment. Whole grains were the average protein of 13.2% and were the average starch 50.1%. β-glucan of whole grains were 5.3-10.0%, and amylose were 3.0-23.4%. Pearl barleys were the average protein of 11.7% and were the average starch of 65.0%. β-glucan of pearl barleys were 6.5-12.3%, and amylose were 3.6-31.1%. As a results of the correlation analysis were recognized significance among varieties for protein, starch and β-glucan but there was no difference in other traits. It was concluded that amylose showed a positive correlation with starch and β-glucan showed a negative correlation with amylose.

• 동아시아식생활학회지
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• 제25권3호
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• pp.474-483
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• 2015

밀가루에 3종의 변성 전분(초산 감자 전분, 알파화 찰옥수수 전분, 히드록시프로필화 타피오카 전분)의 첨가량(3, 6, 9, 12, 15%)을 달리하여 제조하고, 이의 텍스쳐 특성과 기호도를 분석하였다. 첨가한 변성 전분 종류별 기호도는 대조구에 비하여 알파화 찰옥수수 전분은 3% 이상 6% 이하 사용 시, 초산 감자 전분의 경우 사용량 6%까지, 히드록시프로필화 타피오카 전분은 9%까지 높은 결과를 보였다. 이와 같은 결과로 볼 때 밀가루에 변성 전분을 첨가할 때 사용량의 증가에 따라 식빵의 firmness가 낮아지며, 변성 전분 종류 별로 일정 사용량의 범위에서 기호도가 상승되었다. 최근 식빵 텍스쳐에 대한 기호도가 기존의 일반 식빵보다 찰지고 보습성이 있는 제품을 선호하는 경향으로 변하고 있어 밀가루에 변성 전분을 첨가하여 소비자들이 요구하는 텍스쳐의 제품을 제조할 수 있으며, 변성 전분 첨가 식빵이 대조군에 비해 firmness가 낮아짐으로서 변성 전분의 첨가가 식빵의 노화 지연에도 도움을 주는 것으로 알 수 있었다. 또한 변성 전분 첨가 시에 식빵의 텍스쳐는 향상될 수 있으며, 부피가 작아지는 특성이 수반됨을 알 수 있었으나, 이들 전분류의 특성을 파악하여 제빵에 적정량을 첨가할 경우 다양한 텍스쳐의 빵 제품들을 만들 수 있을 것으로 기대된다.

• 동아시아식생활학회지
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• 제26권5호
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• pp.457-465
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• 2016

Effects of soaking time on the physicochemical and structural characteristics of waxy rice flours and starches purified from flours using the alkaline steeping method were investigated. Korean cultivar Sinseonchal waxy rice was washed and soaked in tap water (1:2 w/w) and stored at room temperature for 15 days. On each day of soaking for 0, 1,2 3, 5, 10, and 15 days, pH of soaking water was measured and rice grains were dried, ground, and passed through 100 mesh sieve. The pH was reduced to 3.90 by day 5 and increased to 4.60 by day 15. The protein and ash contents, swelling powers and solubilities of flours and starches decreased with increasing soaking time. The water-binding capacities increased while trends were not similar to soaking time. The flour particle size distribution ranged from two to four peaks with increasing soaking times. Starch granule size decreased with increasing soaking time. The peak, trough, and final viscosities of flours and starches showed similar trends until 10 days and 15 days, respectively. The starches presented higher viscosities than the flours. The branch chain length distributions of amylopectin of starches showed an increaseed DP6~12 portion and decreased DP13~24 portion with increasing soaking time of waxy rice grains.

• 한국식품영양과학회지
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• 제34권1호
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• pp.87-92
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• 2005

찰흑미(상해항혈나) 전분의 호화 특성을 알아보고자 신선찰벼 전분을 대조구로 SEM, X-ray 회절도, 시차주사열량계와 신속점도계를 이용하여 호화특성을 비교하였다. 주사전자현미경에 의한 입자형태의 변화에서는 6$0^{\circ}C$에서 찰흑미 전분에 비해 신선찰벼 전분의 입자 붕괴가 더 심하였으며, 시 차주사열량계에 의한 관찰에서는 신선찰벼와 찰흑미 전분의 호화개시온도는 62.$0^{\circ}C$와 63.$0^{\circ}C$, 피크온도는 69.$0^{\circ}C$, 69.4$^{\circ}C$, 호화절정온도는 78.7$^{\circ}C$, 78.9$^{\circ}C$, 호화엔탈피는 각각 8.55 J/g, 8.87 J/g로 서로 차이를 보이지 않았다. 생 전분의 X-선 회절양상은 두 시료 모두 전형적인 A형을 보였고, 가열온도에 따른 양상에 있어서 6$0^{\circ}C$ 및 $65^{\circ}C$에서 신선찰벼 전분에 비해 찰흑미 전분의 결정형이 상대적으로 많음을 알 수 있었으나 $65^{\circ}C$를 경계로 결정형 영역은 완전히 사라졌다. 신속점도계를 이용한 호화특성에서는 최고점도, breakdown, 최종점도, setback은 시료간에 큰 차이를 보이지 않았다.