Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Resistant Starch Yield from Autoclaved Maize Starches with Different Enzymatic Assay

분리방법에 따른 효소저항전분의 수율 비교

  • Lee, Shin-Kyung (Department of Food and Nutrition, Chonnam National University) ;
  • Mun, Sae-Hun (Department of Food and Nutrition, Chonnam National University) ;
  • Shin, Mal-Shick (Department of Food and Nutrition, Chonnam National University)
  • 이신경 (전남대학교 식품영양학과) ;
  • 문세훈 (전남대학교 식품영양학과) ;
  • 신말식 (전남대학교 식품영양학과)
  • Published : 1997.04.01
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Abstract

Maize starches with different amylose content were repeated autoclaving-cooling cycles up to 4 times, and the yield of resistant starch (RS) from autoclaved maize starches was investigated by enzymatic-gravimetric method and ${\alpha}-amylase$ treatment. With increasing amylose content in starch and the number of autoclaving-cooling cycles, RS yield was also increased, regardless of isolation method. Enzymatic-gravimetric method severely hydrolyzed amorphous region of autoclaved maize starches. Crystalline region was obtained more effectively by enzymatic-gravimetric method than by ${\alpha}-amylase$ treatment.

아밀로오스 함량이 다른 옥수수 전분을 고압 가열-냉각 사이클을 4회까지 반복한 후, 효소 중량법과 ${\alpha}-amylase$ 처리로 효소저항전분을 분리하여 그 수율을 비교하였다. 분리방법에 상관없이 아밀로오스 함량이 높을수록 효소저항전분의 수율이 증가하였고, 가열-냉각 횟수를 증가시키면 효소저항전분의 수율도 증가하였다. 효소저항전분의 분리는 효소 중량법이 ${\alpha}-amylase$ 처리로 효소저항전분을 분리할 때보다 순도가 높았다.

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