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RISS 인기검색어
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- 저자 : 배천호 ( Chun Ho Bae ) (검색결과 4 건)
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옥수수 전분유의 Annealing 조건이 인산가교 저항 전분의 형성에 미치는 영향
배천호 ( Chun Ho Bae ),박희동 ( Heui Dong Park ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2012 한국식품저장유통학회지 Vol.19 No.2
The optimum annealing conditions of corn starch slurry were studied for RS4 type resistant starch production by phosphrylated cross-linking. When a corn starch slurry was cross-linked by using phosphate salts (STMP/STPP mixture) in the presence of 0.9%, 1.2% and 1.5% NaOH/st.ds, a high concentration of NaOH resulted in a rapid increase of the RS contents at the early reaction stage. However, similar RS contents were obtained after 12 h of cross-linking regardless of NaOH concentrations. The annealing treatment was conducted under various conditions such as pH between 2-10, temperature 40-60℃, time 0-14 h followed by phosphorylated cross-linking. The lower slurry pH was for the annealing treatment, the higher RS contents were obtained after cross-linking. When the slurry annealed for various period of time and temperature, a maximal amount of RS was formed after 2 h of annealing at 50℃ of annealing temperature of the starch slurry (pH 2.0). Therefore, an optimal annealing conditions at pH 2.0 and 50℃ for 2 h were proposed under the cross-linking conditions of sodium sulfate 10%/st.ds, NaOH 1.2%/st.ds and 12 h of the reaction time. The RS contents were linearly increased with the increase of phosphate salt addition. The RS4 prepared under the optimal conditions contained RS 72.3% and its phosphorus content was 0.36%/st.ds, which was below the limit (0.4%/st.ds) of modified starch by Korea Food Additives Code.
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RS4 형태의 옥수수 저항전분이 첨가된 쿠키의품질 특성
배천호 ( Chun Ho Bae ),박규환 ( Gyu Hwan Park ),강우원 ( Woo Won Kang ),박희동 ( Heui Dong Park ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2013 한국식품저장유통학회지 Vol.20 No.4
인산화 가교방법에 의새서 RS4 옥수수전분을 제조하고 이를 밀가루의 5, 10, 20%로 대체하여 쿠키를 제조하고 품질 특성을 비교하였다. RS4 옥수수전분의 첨가량이 증가할수록 반죽 RS4는 낮아졋음 반죽의 밀도은 RS4 옥수수 전분 20% 첨가구에서 낮아지는 경향을 보였지만 대조구 대비 RS4 옥수수전분 20%의 경우 약간 작아지는 경향은 있었지만 유의적인 차이점은 없었다.(P<0.05). 쿠키의 수분함량은 RS4 옥수수전분의 첨가량이 늘어날수록 증가하는 경향을 나타내었으며 색도는 첨가량이 늘어날수록 L값이 높아졌으며 a, b값의 변화에는 유의차가 없었다.(P<0.05). 쿠키의 경도(hardness)및 부서짐성(fracturability)는 첨가량이 늘어날수록 유의적으로 낮아졌다(P<0.05). 관능평가 결과 쿠키의 색상은 20% 첨가구에서는 조금 높은 점수를 받았으나 유의차는 없었으며 풍미는 대조구나 RS4 옥수수전분을 5%, 10%, 20% 첨가한 구나 유의차가 없었다. 조직감이나 맛도 RS4 옥수수전분을 첨가 할수록 일부 높아지는 경향을 보였지만 유의차는 없었다.(P<0.05). 전체적인 기호도도 RS4 옥수수전분을 20% 첨가한 구가 3.7로서 대조구 3.2보다 약간 높아지는 경향을 보였으나 유의차는 없었다(P<0.05). 이상의 결과를 보면 쿠키의 품질이나 기호도에 영향을 주지 않고 RS4 옥수수전분을 밀가루 대비 20%까지 첨가하여 RS함량을 추가로 14.7% 상승시킨 쿠키를 제조할 수가 있었다. Effects of RS4 type resistant com starch on the quality characteristics of cookies were investigated by physicochemical, instrumental and sensory evaluation The resistant starch was made by cress-linking of com starch as following; corn starch sluny was annealed at pH 2.0 and 50℃ for 2 h followed by the cross-linking reaction. The cross-linking reaction was performed at sot for 12 h in the presence of 1.2%st.ds NaOH, 10%/st.ds sodium sulfate and 10%/st.ds of sodium trimetaphosphate (STMP)sodium tripolyphosphate (STPP) mixture, Dietary fiber content or the resistant starch was estimated to be 73.8% by the AOAC method. FOr quality characteristics, dough pH decreased with the increase of the resistant starch content and spreed factor decreased a little at 20%, of the resistant starch, The moisture content and L value of cookies increased with the increase of the resistant starch content. However; the hardness and fracturability decreased with the Increase of the resistant starch content In the sensory evaluation, no significant differences were observed between the two cookies with or without the resistant starch, The results of this study suggest that the RS4 type resistant com starch can be 1I good ingredient to increase dietary fiber content in cookies without changes of their qualities.
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압출성형공정과 건조조건이 옥수수전분의 저항전분 수율에 미치는 영향
신말식(Mal Shick Shin),문세훈(Sae Hun Mun),배천호(Chun Ho Bae) 한국가정과학회 2002 한국가정과학회지 Vol.5 No.1
압출성형 조건이 압출성형물의 저항전분 수율과 성질에 미치는 영향을 조사하기 위하여 쌍축형 압출성형기를 사용하여 옥수수 전분을 압출성형하였다. 바렘온도 (90, 110, 130℃) 3가지 조건과 수분함량 25.0∼30.0% 범위에서 압출성형 하였으며, 압출성형물의 건조는 열풍, 냉풍, 냉장 3가지 조건에서 실시하였다. 저항성분의 분석은 AOAC 법에 의한 식이섬유소 측정법을 사용하였고, 저항전분을 갖는 압출성형물의 특성은 수분흡착지수, 신속점도측정기, X-선 회절기, 시치주사열량기에 의해 조사하였다. 바렐온도와 압출성형물의 건조조건이 저항성분의 수율에 영향을 주었고, 각각의 조건에서 생성된 압출성형물의 저항전분 수율은 2.4∼15.5% 였다. 90℃나 110℃에서는 냉풍과 냉장조건이 높은 RS 수율을 보였으며, 130℃에서는 열풍조건이 높은 값을 나타내었다. 실험된 조건 중 바렐온도 110℃에서 압출성형하고 냉장저장한 압출성형물의 RS 함량이 15.5%로 가장 높게 나타났다. 신속점도측정기에 의한 압출성형의 피크온도는 50∼65℃ 생전분의 94℃에 비해 모두 낮았고, 점도 역시 46∼98 R.V.U로 생전분의 220 R.V.U 보다 낮았다. X-선 회절기에 의한 특성은 90℃와 110℃에서 처리된 압출성형물은 2θ=16.7∼17.0˚에서 강한 피크를 나타낸 반면 130℃의 경우는 2θ=20.0˚에서 강한 피크를 나타내었다. 시차주사열량기에 의한 특성은 90℃와 110℃에서 처리된 압출성형물은 RS3 전분의 특성인 150℃ 부근의 응용피크를 나타내었고, 130℃의 경우는 106℃에서 응용피크를 나타내었다. The objective of this study was to evaluate the effects of processing parameters of co-rotating twin screw extruder and dry methods on the level of resistant starch(RS) and the properties of extrudate prepared from normal maize starch. The processing parameters were used 90, 110, 130℃ in temperature, 25.0∼30.0% in moisture content, 150, 200, 250 rpm in screw speed and hot and cool air drying and drying after refrigerating in drying methods. The barrel temperature and drying methods had affected the level of resistant starch of extrudate. RS levels of extrudates were ranged from 2.4 to 15.5% by AOAC method. The extrudates, extruded at 110℃ and then stored at 4℃, showed the highest level of RS level (15.5%). Water absorption index increased with increasing moisture content and peak temperatures and viscosities of extudates decreased compare to that of raw starch from 94℃ to 50∼65℃ and from 220 to 46∼98 RVU, respectively. Extudates treated in 90℃ and 110℃ showed strong peak at 2θ=6.7∼17.0˚ by X-ray diffractometry and had ∼150℃ endotherm like as that of RS3 starch by differential scanning calorimetry. In case of 130℃, extrudates showed strong peak at 2θ=20.0˚ and had 106℃ endotherm.
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Fuji 사과의 減壓貯藏中 Acid-phosphatase의 變化
裵天鎬,孫泰華 COLLEGE OF AGRICULTURE KYUNGPOOK NATIONAL UNIVERSI 1985 慶北大農學誌 Vol.3 No.-
The change of acid-phosphatase in Fuji apples was investigated in terms of storage temperature and pressure. The firmness, sugar contents, acidity and activity of acid-phosphatase with electrophoretic pattern were studied during storage. The firmness, sugar contents and acidity were decreased during storage. Ratio of decrease was greater at normal temperature than low temperature and normal atmosphere than sub-atmosphere. Acid phosphatase activity of apples was mainly existed cell wall fraction and increased with climacteric rise and decreased later. The activity was higher at normal temperature than low temperature and at atmosphere than sub-atmosphere. The optimal temperature and pH were 45℃ and pH 5.6, respectively. In stability of heat and pH, enzyme solution was stabilized to 30℃ and pH 5-8. Electrophoretic pattern of enzyme solution extracted from sub-atmospheric pressure with low temperature and normal atmospheric pressure with normal temperature yielded two activity bands during storage.
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