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한진숙(Jin-Suk Han),안승요(Seong-Yo Ahn) 한국식품영양과학회 2002 한국식품영양과학회지 Vol.31 No.2
전분의 물리화학적 성질과 기능 특성을 개선하여 식품에서의 이용성을 확대하고자, 0.25, 0.5, 0.75, 1.0과 1.5% active Cl/g starch를 포함하는 NaOCl 용액으로 pH 7.0, 25℃에서 10분간 처리하여 산화 전분을 제조한 후 산화전분의 이화학적 특성과 호화 특성을 비교 분석하였다. 산화전분은 입자의 형태와 크기에 차이가 없었고, 뚜렷한 복굴절 현상을 보였다. 무처리 전분과 산화전분의 겉보기 아밀로오스 함량은 차이가 없었으며, 가용성 아밀로오스의 함량은 증가하였다. 산화됨에 따라 X-선 회절도의 피크 강도와 위치가 변하여 상대적 결정화도가 감소하였고, 용해도와 팽윤력이 증가하였다. 아밀로그램에서 산화전분은 호화 개시 온도가 무처리 전분과 차이가 없었으나 산화제의 처리 농도가 증가됨에 따라 최고 점도와 setback이 감소하였다. Corn starch was modified by oxidation with sodium hypochlorite (NaOCl) as an attempt to expand the application of starches in food industry. Corn starch was oxidized with 0.25, 0.5, 0.75, 1.0 and 1.5% active Cl/g starch at pH 7.0 and 25℃ for 10 minutes. The size, shape and amylose content of oxidized starches were similar to those of native corn starch. As the extent of oxidation increased, solubility, swelling power and the amount of soluble amylose increased, X-ray diffraction patterns changed, and relative crystallinity decreased. In Brabender amylogram, oxidation did not change the gelatinization temperature, but oxidized starches had a lower peak in viscosity and their cooled pastes gave less setback, compared with native corn starch.
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한진숙,안승요 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.2
Corn starch was modified by the oxidation with sodium hypochlorite(NaOCl) and the changes in the distribution of molecular weight were examined. Corn starch was oxidized with 0.25, 0.5, 0.75, 1.0, and 1.5% active Cl/g of starch at pH 7.0 and 25℃ for 10 min. Oxidation of corn starch caused a change in the molecular weight distribution of amylopectin. The fraction of highest molecular weight in native starch decreased gradually and the fraction of lower molecular weight increased with increasing oxidation. Also, λ_max and iodine binding capacities of oxidized starches decreased and the soluble carbohydrate content increased by oxidation The differential scanning calorimetric results of oxidized starches showed that the temperature and enthalpies of gelatinization were not changed by oxidation; however, the more the starch was oxidized, the greater the extent of retrogradation.
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전분의 젤화에 관한 연구 : 강남콩 조전분 및 정제전분의 이화학적 특성
이혜수,이진영,안승요 한국조리과학회 1987 한국식품조리과학회지 Vol.3 No.1
The physicochemical properties of kidney bean crude and refined starch were investigated. The results were as follows: Amylose content of refined starch was 77%. Blue values of crude and refined starch were 0.375 and 0.410, respectively: Ferricyanide numbers of crude and refined starch were 1.00 and 1.94, respectively, and alkalinumbers of crude and refined starch were 8.67 and 6.90, respectively. Amylose had molecular weight of 18067 and degree of polymerization was 112: Amylopectin had degree of branching of 3.7 per 100 glucose units and glucose units of 27 per segment of amylopectin. Water binding capacities of crude and refined starch were 202.1% and 169.4% respectively. Both swelling powers of crude and refined starch were increased rapidly from 70℃ to 90℃ and their curves showed a single-stage pattern. The optical transmittance of 0.2% crude starch suspension was increased rapidly from 80℃ to 83℃ and that of 0.2% refined starch suspension was increased rapidly from 77℃ to 83℃. Brabender hot-paste viscosities of crude and refined starch at 6% and 8% concentation (solid basis) showed the similar amylogram patterns of c type with no peak vircosity.
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