치환도가 초산 고구마전분의 물리적 특성에 미치는 영향

국문 초록 (Abstract)

각기 다른 치환도를 가진 초산 고구마전분 페이스트의 유동특성 및 투과도 그리고, 이들 전분 겔의 냉ㆍ해동안정성 및 강도가 치환도의 함수로 분석되었다. 유동특성 측정 결과 power law 모델식과 Casson 모델식에 잘 적용되었으며, 높은 shear-thinning 거동을 가지고 있는 것으로 나타났다. 특정한 온도 범위(25~70℃)에서 전분 페이스트의 겉보기 점도(ηa,100)의 온도 의존성은 Arrhenius 모델식에 잘 적용되었으며 초산 고구마전분이 천연전분에 비해 더 낮은 온도 의존성을 나타내었다. 전분 페이스트 이수현상 측정에서는 초산화에 의해 이수현상이 감소하는 것으로 나타났으며, 치환도가 증가할수록 낮아지는 것으로 나타났다. 겔 강도 측정에서도 초산화에 의해 겔 강도가 감소하는 것으로 나타났으며, 치환도가 증가할수록 겔 강도는 감소하는 것으로 나타났다. 페이스트 투과도(% T) 측정에서 초산전분은 천연전분 보다 투과도가 높은 것으로 나타났다.

다국어 초록 (Multilingual Abstract)

This study examined the flow properties, paste clarity, freeze-thaw stability and gel strength of acetylated sweet potato starch (ASPS) pastes and gels as a function of degree of substitution (DS). ASPS showed high shear-thinning flow behaviors with high Casson yield stress (σoc). Consistency index (K), apparent viscosity (ηa,100) and σoc values of ASPS increased with an increase in DS. In the temperature range of 25~70℃, ASPS followed an Arrhenius temperature relationship. The activation energies (Ea=13.2~14.3 kJ/㏖) of the ASPS samples were much lower than that (18.1 kJ/㏖) of the native sweet potato starch (SPS). ASPS gels showed better freeze-thaw stability with a significant decrease in syneresis (%) compared to SPS gel. The gel strength values of ASPS were much lower than that of SPS, and significantly decreased with an increase in DS. The clarity of native SPS paste increased after acetylation.

목차 (Table of Contents)

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

참고문헌 (Reference)

1 유병승, "치환도가 초산 쌀전분의 이화학적 특성에 미치는 영향" 한국식품영양과학회 35 (35): 487-492, 2006

2 Whistler RL, "Starch. In Carbohydrate Chemistry for Food Scientists" Eagan Press 117-152, 1997

3 Craig SAS, "Starch paste clarity" 66 : 173-182, 1989

4 Chen Z, "Physicochemical properties of starches obtained from three varieties of Chinese sweet potatoes" 68 : 431-437, 2003

5 Moorthy SN, "Physicochemical and functional properties of tropical tuber starches: a review" 54 : 559-592, 2002

6 Yadav AR, "Physical properties of acetylated and enzyme- modified potato and sweet potato flour" 75 : 249-253, 2007

7 Liu H, "Physical properties and enzymatic digestibility of acetylated ae, wx, and normal maize starch" 34 : 283-289, 1997

8 Saartrat S, "Paste and gel properties of low-substituted acetylated canna starches" 61 : 211-221, 2005

9 AOAC, "Official methods of analysis. 14th ed" Association of Official Analytical Communities 249-255, 1984

10 Hung PV, "Effects of granule sizes on physicochemical properties of cross-linked and acetylated wheat starches" 57 : 413-420, 2005

11 Singh J, "Effect of acetylation on some properties of corn and potato starches" 56 : 586-601, 2004

12 Lee HL, "Dynamic Rheological and Thermal Properties of Acetylated Sweet Potato Starch" WILEY-V C H VERLAG GMBH 61 : 407-413, 2009

13 Chen Z, "Differently sized granules from acetylated potato and sweet potato starches differ in the acetyl substitution pattern of their amylose populations" 56 : 219-226, 2004

14 Smith RJ, "Characterization and analysis of starches. In Starch Chemistry and Technology Vol 2" Academic press 569-635, 1967

15 Eliasson AC, "Changes in rheological property of hydroxypropyl potato starch pastes during of freeze-thaw treatments Ⅰ: A rheological approach for evaluation of freeze-thaw stability" 23 : 277-285, 1983

16 Wurzburg OB, "Acetylation. In Methods in Carbohydrate Chemistry Vol 4" Academic press 286-288, 1964