수확시기에 따른 대학찰옥수수의 전분특성

국문 초록 (Abstract)

대학찰옥수수의 수확시기에 따른 전분특성을 규명하기 위하여 수확적기, 전기(-4일) 및 후기(+4일) 옥수수로부터 분리된 전분의 수율, 효소적 소화율, 물결합력, 팽윤력, 용해도 및 점도를 살펴보았다. 수확시기별 대학찰옥수수 전분의 수율은 43.21～52.73% 범위로 수확시기가 늦어질수록 높게 나타났으며, 아밀로펙틴의 함량은 90.79～92.83% 범위에서 증가하였다. 수확시기가 늦어짐에 따라 전분의 효소적 소화율과 용해도는 각각 81.43에서 80.58%와 10.23에서 9.23%로 감소하였으나, 전분의 물결합력과 팽윤력은 각각 227.94에서 244.88%와 24.75%에서 29.74%로 증가하였다. 점도는 최초 측정온도인 90oC에서는 큰 차이가 없었으나, 전분 겔이 노화됨에 따라 점도는 증가하였으며, 수확시기가 늦어질수록 점도는 낮게 나타났다. 전분특성 관련 인자들 사이의 상관관계를 분석한 결과 높은 양 또는 음의 상관관계를 보였으며(p＜0.01), 아밀로펙틴의 함량이 높을수록 효소적 소화율, 용해도 및 노화점도는 감소하였으나, 물결합력과 팽윤력은 증가하였다.

다국어 초록 (Multilingual Abstract)

This study investigated starch properties of 'Daehak waxy corn (DWC)' with different harvest times. The DWCs were harvested at 4 days before suitable time (BST), suitable time (ST) and 4 days after suitable time (AST). As harvest time was delayed, starch yield and amylopectin content of DWC starch increased from 43.21 to 52.73%, and from 90.79 to 92.83% based on dry weight, respectively. As harvest time was postponed, enzymatic digestibility and water solubility of DWC starch decreased from 81.43 to 80.58%, and from 10.23 to 9.23%. However, water binding capacity and swelling power of DWC starch increased from 227.94 to 244.88%, and from 24.75 to 29.74%, respectively. Retrogradation viscosity of starch was the lowest in DWC harvested at AST. There was a high correlation coefficient among starch properties of DWC, such as starch yield, enzymatic digestibility, water binding capacity, swelling power, water solubility and retrogradation viscosity (p＜0.01). As harvest time was deferred, enzymatic digestibility, water solubility and retrogradation viscosity decreased; however, amylopectin content increased, and water binding capacity and swelling power significantly increased with increasing amylopectin content.

목차 (Table of Contents)

• Abstract
• 서론
• 재료 및 방법
• 결과 및 고찰
• 요약
• 감사의 글
• 문헌

참고문헌 (Reference)

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2 조석철, "옥수수전분 현탁액의 알칼리 호화" 한국식품과학회 39 (39): 169-174, 2007

3 조석철, "알칼리 호화에 따른 옥수수전분의 특성" 한국식품과학회 39 (39): 637-643, 2007

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5 이효지, "분리대두단백질을 첨가한 쌀국수의 제면특성 및 개발" 한국식품조리과학회 21 (21): 326-338, 2005

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