• 제목/요약/키워드: gelatinization

검색결과 620건 처리시간 0.098초

${\beta}-Glucan$이 보리 전분의 호화에 미치는 영향 (Effect of ${\beta}-Glucan$ on Gelatinization of Barley Starch)

  • 최희돈;석호문;김성란;박용곤;이철호
    • 한국식품과학회지
    • /
    • v.35 no.4
    • /
    • pp.545-550
    • /
    • 2003
  • ${\beta}$-Glucan이 보리 전분의 호화양상에 미치는 영향을 조사하였다. RVA 분석에 의하면 ${\beta}$-glucan의 첨가에 의해 전분은 RVA 상에서의 호화개시가 빨라지고 점도가 크게 증가하는 것으로 나타났다. 또한 DSC 분석 결과 ${\beta}$-glucan 첨가에 의해 전분입자가 안정화되어 전분의 호화개시 및 peak 온도가 증가하였으며, X-선 회절 양상 결과에서도 ${\beta}$-glucan 첨가에 의해 전분의 결정성이 증진되어 DSC 분석과 동일한 결과를 나타내었다. 그러나 ${\beta}$-glucan 첨가는 전분의 호화과정 중의 전분입자의 형태 및 amylose, amylopectin의 용출양상과 팽윤력, 용해도 등의 호화시 발생하는 특성의 변화에는 거의 영향을 미치지 않는 것으로 나타났다.

옴가열이 전분의 열적 특성과 흡수력에 미치는 영향 (Effect of Ohmic Heating on Thermal and Water Holding Property of Starches)

  • 차윤환
    • 한국식품영양학회지
    • /
    • v.27 no.1
    • /
    • pp.112-119
    • /
    • 2014
  • Ohmic heating uses electric resistance heat which occurs equally and rapidly inside food when the electrical current is transmitted into. Prior to the study, we have researched the potato starch's thermal property changes during ohmic heating. Comparing with conventional heating, the gelatinization temperature and the range of potato starch treated by ohmic heating are increased and narrowed respectively. Herein, we have studied thermal property changes of wheat, corn, potato and sweet potato starch by ohmic heating as well as conventional heating. And then we measure the water holding capacity of starches. Annealing of starch is a heat treatment method heated at 3~4% below the gelatinization point. This treatment changes the starch's thermal property. In the DSC analysis of this study, the $T_o$, $T_p$, $T_c$ of all starch levels have increased, and the $T_c$-$T_o$ narrowed. In the ohmic heating, the treatment sample is extensively changed but not with the conventional heating. From the ohmic treatment, increases from gelatinization temperature are potato ($8.3^{\circ}C$) > wheat ($5.3^{\circ}C$) > corn ($4.9^{\circ}C$) > sweet potato ($4.5^{\circ}C$), and gelatinization ranges are potato ($7.9^{\circ}C$), wheat ($7.5^{\circ}C$), corn ($6.1^{\circ}C$) and sweet potato ($6.8^{\circ}C$). In the case of conventional treatment, water holding capacity is not changed with increasing temperature but the ohmic heating is increased. Water holding capacity is related to the degree of gelatinization for starch. This result show that when treated with below gelatinization temperature, the starches are partly gelatined by ohmic treatment. When viewing the results of the above, ohmic treatment is enhanced by heating and generating electric currents to the starch structure.

DSC에 의한 전분의 Endothermic peak와 효소분석법에 의한 호화도 비교 (Comparison of Differential Scanning Calorimetry with Enzymatic Method for the Determination of Gelatinization Degree of Corn Starch)

  • 이부용;목철균;이철호
    • 한국식품과학회지
    • /
    • v.25 no.4
    • /
    • pp.400-403
    • /
    • 1993
  • Corn starch와 waxy corn starch를 시료전분으로 사용하여 수분함량 $20{\sim}80%$ 범위에서 DSC를 사용하여 얻은 흡열곡선의 엔탈피와 효소분석법으로 전분의 호화도를 측정하여, 측정방법들 사이의 차이를 비교하여 보았다. DSC로 시료전분의 엔탈피 측정시 수분함량 70%까지는 수분함량 증가에 따라 엔탈피가 비례적으로 증가하였으나 70% 이상의 수분함량에서는 엔탈피가 평형에 도달하였으며 waxy corn starch가 4.2 cal/g, corn starch가 3.23cal/g의 엔탈피를 나타내었다. 효소분석법으로 호화도를 측정하였을 때는 수분함량의 증가에 따라 80% 수분함량까지도 시료전분의 호화도가 비례적으로 증가하였다. DSC에 의한 엔탈피 변화와 효소분석법에 의한 호화도 결과를 비교하여 보면 수분함량 70% 이하에서는 서로 직선적인 비례관계를 나타내었으나, 수분함량 70% 이상의 고 수분계 전분은 DSC로 측정시 엔탈피 차이가 나지 않았으나 효소분석법으로 측정했을 때는 수분함량 80%까지도 호화도 차이가 잘 나타났다.

  • PDF

Effect of flaking on the digestibility of corn in ruminants

  • Kang, Hamin;Lee, Mingyung;Jeon, Seoyoung;Lee, Sang Moon;Lee, Ju Hwan;Seo, Seongwon
    • Journal of Animal Science and Technology
    • /
    • v.63 no.5
    • /
    • pp.1018-1033
    • /
    • 2021
  • In this study, we aimed to assess the effect of flaking on the nutrient digestibility of corn grain in ruminants. In this regard, in vitro rumen fermentation, in situ rumen degradability, and in vivo metabolic experiments were performed. The automated gas production technique was used for the in vitro fermentation experiments. Six types of corn flakes with various degrees of gelatinization (32%, 41%, 48%, 66%, 86%, and 89%) were ground and incubated in rumen fluid to measure rumen fermentation characteristics and digestion rate. The in situ degradability of ground corn, whole corn, and corn flakes with 62% and 66% gelatinization was measured by incubation in the rumen of two cannulated Holstein cows. In vivo metabolic experiments were performed using 12 crossbred goats (29.8 ± 4.37 kg) using a 3 × 3 Latin square design. The dietary treatments consisted of ground corn and flaked corn with 48% or 62% gelatinization. In vitro experiments showed that as the degree of gelatinization increased, the digestion rate increased linearly, while the discrete lag time decreased linearly (p < 0.05). The effective rumen dry matter degradability, determined by in situ fermentation, was 37%p lower in corn flakes than ground corn, assuming a passage rate of 6%/h (p < 0.01), and there was no difference between the two flakes. In the in vivo experiment, there was no difference in dry matter intake, average daily gain, feed efficiency, and nitrogen utilization among the treatment groups (p > 0.05); however, the crude fat digestibility was lower for corn flakes than for ground corn (p < 0.05). To summarize, the rate of fermentation of corn flakes increased as the degree of gelatinization increased. However, non-ground corn flakes had lower rumen digestibility and did not improve in vivo apparent nutrient digestibility, compared with ground corn. In contrast to the assumption that flaked corn provides more energy to ruminant animals than ground corn, we conclude that the digestibility and energy value of corn flakes are lower than those of ground corn if mastication does not sufficiently reduce the particle size of corn flakes.

Studies on the Processing Properties and Interactions Between Porcine Blood Proteins and Waxy Rice Starch During Making Porcine Blood Cake

  • Lin, Chin-Wen;Yang, Jeng-Huh;Chu, Hsien-Pin;Su, Ho-Ping;Chen, Hsiao-Ling;Huang, Chia-Cheong
    • Asian-Australasian Journal of Animal Sciences
    • /
    • v.14 no.3
    • /
    • pp.358-364
    • /
    • 2001
  • The physiochemical properties and interactions between porcine blood and waxy rice were determined. Addition of calcium chloride (0.15%) improved acceptability of blood cake and increased the gelatinization degree of waxy rice. The water-holding capacity of porcine blood gel (blood/water=60/40, v/v), extent of absorption and gelatinization of waxy rice, and scanning electron microscopy showed that blood protein matrix and waxy rice are competitors for holding water in the cooking procedure. Non-haem iron content increased linearly (R=0.95) when heating temperature rose. The presence of blood proteins caused increasing of peak temperature (Tp) of gelatinization in differential scanning calorimetric thermal gram, The microstnlcture of plasma proteins and haemoglobin appeared continuous changes, and interacted with surface of waxy rice flour in terms of network and mosaic form, respectively. The electrophoretic patterns revealed an interaction between plasma proteins and waxy rice glutelin and haemoglobin when heated could be found at temperatures above $60^{\circ}C$.

Effects of Various Salts on the Reheating Behavior of Retrograded Rice Starch and Cooked Rice

  • Han, Sung-Hee;Kim, Bo-Reum;Lee, Seog-Won;Rhee, Chul
    • Preventive Nutrition and Food Science
    • /
    • v.16 no.2
    • /
    • pp.157-164
    • /
    • 2011
  • The influence of sodium salts and chlorides at various concentrations (0.05, 0.10, 0.50, and 1.00%) on the reheating behavior of retrograded rice starch and cooked rice was investigated. The degree of gelatinization of the all retrograded rice starch gels and the cooked rice containing sodium salts and chlorides increased after reheating compared to the starches without salt. Gelatinization also showed an increasing trend as the concentration of sodium salts and chlorides increased. The increase of gelatinization after reheating the samples containing sodium salts and chlorides was greater than 38.0%. The reheated retrograded rice starch and cooked rice containing $Na_3PO_4$ showed the lowest set back value and retrogradation rate constant. Among all the samples, the cooked sample containing $Na_3PO_4$ showed the highest increment of gelatinization after reheating. Also, this same sample showed the lowest retrogradation degree.

Effects of Particle Size and Gelatinization of Job's Tears Powder on the Instant Properties

  • Han, Sung-Hee;Park, Soo-Jea;Lee, Seog-Won;Rhee, Chul
    • Preventive Nutrition and Food Science
    • /
    • v.15 no.1
    • /
    • pp.67-73
    • /
    • 2010
  • The effects of particle sizes (small, medium and large sizes) and gelatinization treatment on the changes of the instant properties of Job's tears powder were investigated. The degree of gelatinization on the different particle size samples of Job's tears powder was the highest in the small particle size, and it also showed an increasing trend regardless of pregelatinizing whether it is or not as the particle size decreased from large particle size to small particle size. The water solubility index of the pregelatinized samples was high compared to that of ungelatinized samples regardless of particle size and temperatures. The water absorption and swelling power increased as particle size and temperature were increased. The dispersibility and sinkability of ungelatinized sample was increased as particle size and temperature were increased and it also showed lower value regardless of particle size and temperature. However, the dispersibility and sinkability of pregelatinized samples were shown to have the opposite result, such that the smallest particle size of pregelatinized sample had the lowest sinkability (11.3%). The turbidity of the pregelatinized small particle size was the highest by a factor of 1.08.

쌀 전분의 유동성을 함유한 영.유아용 조제분유의 공정 관리 (In-Process Control of an Infant Formula with Rice Starch using Rheology)

  • 허영석
    • Journal of Dairy Science and Biotechnology
    • /
    • v.26 no.2
    • /
    • pp.45-49
    • /
    • 2008
  • We studied the feasibility of monitoring and controlling the manufacturing process of an infant formula with rice starch by testing in-process samples using rheology. We used DSC to first determine the gelatinization temperature of the rice starch, a key ingredient of this product. With this characteristic temperature and the process design known, rheological measurements were conducted on the in-process samples for detecting the presence and extent of gelatinization and retrogradation of rice starch; in-process samples were collected from the carbohydrate tank, after the homogenizer, and the finished product tank. The correlation between the rheological measurements on these samples and manufacturing performance proved that rheology is a very sensitive tool for monitoring the structural development of this infant formula during main process, and their influence on sterilization efficiency. We observed that the lower degree of gelatinization during main process, a shorter residence time in the finished product tank, and using caustic flush rather than clean-in-place additively lead to higher sterilization efficiency. These findings can be utilized for a rational design and analysis of the manufacturing process for infant formulas containing rice starch.

  • PDF

쌀의 취반 및 식미특성에 영향을 주는 요인들과 취반 시 쌀의 배유 조직의 변화 (Physicochemical Factors Affecting Cooking and Eating Qualities of Rice and the Ultrastructural Changes of Rice during Cooking)

  • 이영은;오스만엘리자베쓰엠
    • 한국식품영양과학회지
    • /
    • v.20 no.6
    • /
    • pp.637-645
    • /
    • 1991
  • Physicochemical factors affecting cooking and eating quality of rice and their mechanisms were investigated. The stickiness of cooked rice was negatively correlated with amylose content(r=0.58, p<0.05) and protein content(r=-0.72, p<0.01), but not affected by crude fat content of rice. The ultrastructure of cooked rice grain showed the progressive gelatinization of starch from the periphery toward the center of the endosperm as water and heat energy diffused into. The rate of water diffusion appears to be dependent on the cell arrangement in the endosperm and the protein content of milled rice. Once water and heat reach the starch granules, the rate of in situ gelatinization of starches appears to be dependent on their own gelatinization temperature range and amylose content. Protein acts as a barrier for the swelling of starch and water diffusion in two ways : 1) by encasing starch granules in the starchy endosperm, and 2) by forming a barrier between the subaleurone layer and the starchy endosperm. Therefore, the separation and fragmentation of the outermost layers of the endosperm occurred more easily in the low-protein content rices, and was associated with increases of solids lost in cooking-water at 95$^{\circ}C$ and stickiness of cooked rice.

  • PDF

쌀 전분의 호화온도에 영향을 주는 요인들 (Factors Affecting Gelatinization Temperature of Rice Starch)

  • 이영은;오스만엘리자베쓰엠
    • 한국식품영양과학회지
    • /
    • v.20 no.6
    • /
    • pp.646-652
    • /
    • 1991
  • 품종을 달리한 쌀 전분에서 호화온도에 영향을 주는 인자들을 조사하였다. 품종에 따라 호화온도, 아밀로오스 함량, 전분입자의 크기 분포도 및 결정화도는 모두 유의적인 차이를 보여주었다(${\alpha}=0.01$). 전분의 호화온도는 전분입자의 결정화도와 높은 양의 상관관계를 보여주었다(r=0.67, p<0.01). 그러나 전분입자의 크기분포와 아밀로오스 함량은 쌀 전분의 호화온도에 전혀 영향을 주지 못했으며, 이는 상관관계 계수와 주사 전자현미경에 의한 관찰에 의해 확인되었다. 또한 쌀 전분입자의 성상 및 크기와 아밀로오스 함량과는 아무런 관계가 없음이 주사 현미경 관찰에 의해 확인되었다.

  • PDF