Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Physicochemical and Organoleptic Properties of Starch Isolated from Gamma-Irradiated Acorn

감마선 조사 도토리로부터 분리한 전분의 이화학적 및 관능적 특성

  • Kwon, Joong-Ho (Department of Food Science & Technology, Kyungpook National University) ;
  • Kim, Soo-Jin (Department of Food Science & Technology, Kyungpook National University) ;
  • Lee, Jung-Eun (Department of Food Science & Technology, Kyungpook National University) ;
  • Lee, Soo-Jeong (Department of Foods & Nutrition, Buchen College) ;
  • Kim, Sung-Kon (Department of Foods & Nutrition, Dankook University) ;
  • Kim, Jeong-Sook (Department of Food Science, Keimyung College) ;
  • Byun, Myung-Woo (Korea Atomic Energy Research Institute)
  • Published : 2002.12.01
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Abstract

Physicochemical and organoleptic properties were investigated in starch extracted from acorn gamma-irradiated for insect control. Hunter's color L, a, and b values were unchanged upon irradiation at 0.25 to 10 kGy. Scanning electron microscopic observation revealed no changes with gamma irradiation at 1 kGy, that is effective for disinifestation, whereas 10 kGy resulted in some clefts on the starch surface. X-ray diffraction analysis showed patterns of both amorphous and crystalline regions were not different among the treatment groups. Water-binding property, swelling power, solubility, and gelatinization patterns of starch were influenced by irradiation dose, but 1 kGy dose was not detrimental to the physicochemical properties. Textural parameters of acorn gel were relatively stable, but significant reductions were found in hardness, adhesiveness, and chewiness in samples irradiated at 3 kGy or higher. Rrsults revealed that irradiation at 1 kGy or lower could be applied for insect control without causing apparent changes in physicochemical and organoleptic properties of acorn starch.

도토리의 해충방제를 위한 감마선 조사가 도토리에서 추출한 전분의 이화학적 및 관능적 특성에 미치는 영향을 검토하였다. 전분의 기계적 색도(Hunter L, a, b)는 $0.25{\sim}10\;kGy$ 범위에서 변화되지 않았다. 살충선량인 1 kGy의 감마선 조사는 전분입자의 형태에 변화를 초래하지 않았으나 10 kGy에서는 입자표면의 손상이 관찰되었다. X-선 회절분석에서 회절양상은 전분입자의 무정형 부분이나 결정성 영역에 있어서 처리구간에 차이가 나타나지 않았다. 물결합력, 팽윤력, 용해도, 호화양상 등은 감마선 조사건량의 증가로 변화를 보였으며, $0.5{\sim}1\;kGy$ 범위에서는 전분의 이화학적 특성에 거의 영향이 없었다. 한편 도토리전분 겔을 제조하여 처리선량별 텍스쳐를 측정해 본 결과, 전반적인 물성 인자들은 1 kGy 선량 이하에서는 변화가 크지 않았으나 3 kGy 이상 조사구에서는 경도, 점착성,씹힘성 등에 있어서 변화가 심하였다. 이상의 결과에서 1 kGy 이하의 감마선 조사는 도토리 전분의 이화학적 특성과 가공적성에 유의적인 변화를 주지 않으면서 도토리의 해충을 사멸할 수 있을 것으로 기대된다.

Keywords

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