Effect of Dry Heating on the Pasting/retrogradation and Textural Properties of Starch-soy Protein Mixture

건조가열이 전분과 콩단백질 혼합물의 호화 및 노화특성과 조직감에 미치는 영향

  • Lee, Ki-Jung (Department of Food & Biotechnology and Food and Bio-industrial Research Center, Hankyong National University) ;
  • Lee, Su-Yong (Department of Food Science, Purdue University) ;
  • Kim, Yong-Ro (School of Biological Resources and Materials Engineering, Seoul National University) ;
  • Park, Jang-Woo (Department of Food & Biotechnology and Food and Bio-industrial Research Center, Hankyong National University) ;
  • Shim, Jae-Yong (Department of Food & Biotechnology and Food and Bio-industrial Research Center, Hankyong National University)
  • 이기정 (한경국립대학교 식품생명공학과) ;
  • 이수용 (퍼듀대학교 식품공학과) ;
  • 김용노 (서울대학교 생물자원공학부) ;
  • 박장우 (한경국립대학교 식품생명공학과) ;
  • 심재용 (한경국립대학교 식품생명공학과)
  • Published : 2004.08.31

Abstract

Effects of dry heating and pH on pasting, thermal, and textural properties of corn starch containing soy protein isolate (SPI) were investigated. Samples were prepared by drying corn starch dispersions containing 3% SPI at $40^{\circ}C$ (unheated sample) or additionally heating dried mixtures at $130^{\circ}C$ (heated sample). Pasting properties of starch samples and textural properties of starch gels were measured using Rapid Visco-Analyzer (RVA) and Texture Analyzer (TA), respectively. Effects of SPI addition and dry heating on retrogradation and microstructure of gel samples were investigated using DSC and SEM, respectively. Pasting viscosity of dry-heated samples was significantly higher than that of unheated samples, and at pH 8 compared to pH 6. Dry-heat treatment decreased fracture stress and strain of starch gels containing SPI. No significant effects of dry-heat treatment and pH were observed on retrogradation of starch gels. Addition of SPI retarded starch retrogradation and modified starch gel properties with increased nutritional value. Dry-heat treatment with SPI could be possible method for starch modification.

3%의 콩단백질을 첨가한 옥수수전분 용액을 건조가열 시켜 만든 시료의 호화특성, 겔의 조직감 및 노화특성에 대해 연구하였다. 건조가열로 만들어진 시료의 경우, 단순 혼합 시료보다 낮은 pasting 온도와 높은 RVA 점도들을 보였으며 유의적으로 낮은 호화엔탈피를 보였다. 높은 온도에서 건조가열한 시료(heated sample)의 경우, 낮은 온도에서 건조가열한 시료(unheated sample)보다 pasting 온도가 낮았으며 peak viscosity, breakdown viscosity가 유의적으로 높았다. 또한 pH가 증가할수록 보다 높은 점도 profile을 보였다. 가열 건조한 시료는 낮은 파괴강도 및 파괴 strain을 보였으며 pH가 높을수록 elastic modulus와 파괴강도는 감소하고 파괴 strain은 증가하였다. 콩단백질의 첨가와 더불어 건조가열은 전분의 노화방지에 도움을 주며 겔의 미세구조를 변화시켜 겔의 조직감을 변화시켰다. 전분의 호화 및 노화특성과 겔의 조직감을 콩단백질의 첨가와 더불어 건조가열과 pH 조절을 이용하여 변화시킬 수 있었으며, 이는 전분의 호화온도와 단백질의 변성온도 이하의 온도에서 건조 후 고온 건조가열을 통해 전분-단백질의 구조적 변성과 결합을 유도하여 새로운 기능성 전분을 만들 수 있는 가능성을 보여준다.

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