Physiohemical Properties of Dual-Modified (Cross-linked and Hydroxypropylated) Rice Starches

가교화 후 하이드록시프로필화한 복합변성 쌀전분의 이화학적 특성

  • Choi, Hyun-Wook (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) ;
  • Hong, Sa-Hoon (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) ;
  • Choi, Sung-Won (Department of Food and Culinary Arts, Osan University) ;
  • Kim, Chang-Nam (Department of Hotel Baking Technology, Hyejeon University) ;
  • Yoo, Seung-Seok (Deaprtment of Culinary and Food Service Management, Sejong University) ;
  • Kim, Byung-Yong (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) ;
  • Baik, Moo-Yeol (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University)
  • 최현욱 (경희대학교 생명자원과학연구원 식품공학과) ;
  • 홍사훈 (경희대학교 생명자원과학연구원 식품공학과) ;
  • 최성원 (오산대학교 호텔조리계열) ;
  • 김창남 (혜전대학교 호텔제과제빵과) ;
  • 유승석 (세종대학교 호텔관광대학 외식경영학과) ;
  • 김병용 (경희대학교 생명자원과학연구원 식품공학과) ;
  • 백무열 (경희대학교 생명자원과학연구원 식품공학과)
  • Received : 2011.10.05
  • Accepted : 2011.11.14
  • Published : 2011.11.30

Abstract

Physicohemical properties of dual-modified rice starches, cross-linked (with $POCl_{3}$) and hydroxypropylated (with propylene oxide) rice starches, were studied. Rice starch was cross-linked using $POCl_{3}$ (0.005%, 0.02% (v/w)) at 45$^{\circ}C$ for 2 hr and then hydroxypropylated using propylene oxide (2%, 6%, 12% (v/w)) at 45$^{\circ}C$ for 24 hr, respectively. Swelling power, solubility, thermal properties (DSC) and pasting properties (RVA) of cross-linked and hydroxypropylated (CLHP) rice starches were determined. Swelling power of CLHP rice starch increased at relatively lower temperature than native rice starch. Solubility of CLHP rice starch was lower than that of native rice starch. Peak viscosity of CLHP rice starch was lower than that of native starch while holding strength and final viscosity were increased with modification. Breakdown value was lower and setback value was higher than native rice starch. DSC thermal transitions of CLHP rice starch shifted toward lower temperature. Amylopectin-melting enthalpy of CLHP rice starch decreased, whereas it was not affected by the amount of $POCl_{3}$.

Acknowledgement

Supported by : 경희대학교