Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Comparison of Physicochemical Properties of Korean and Chinese Red Bean Starches

한국산 및 중국산 팥 전분의 이화학적 특성 비교

  • Kim, Choong-Ki (Faculty of Biotechnology (Food Science & Technology), Chonbuk National University) ;
  • Oh, Byung-Hyun (Faculty of Biotechnology (Food Science & Technology), Chonbuk National University) ;
  • Na, Jong-Min (Daedoo Food Co., Ltd.) ;
  • Shin, Dong-Hwa (Faculty of Biotechnology (Food Science & Technology), Chonbuk National University)
  • 김충기 (전북대학교 응용생물공학부(식품공학)) ;
  • 오병현 (전북대학교 응용생물공학부(식품공학)) ;
  • 나종민 ((주)대두식품) ;
  • 신동화 (전북대학교 응용생물공학부(식품공학))
  • Published : 2003.08.01
Download PDF
⟨ Previous Next ⟩

Abstract

The physicochemical properties of starches from Korean and Chinese red bean were investigated. Korean red bean starch (KRBS) contained lower water content, but higher crude fat and carbohydrate content than those of Chinese red bean starch (CRBS). The round shape of starch granules from Korean and Chinese red bean was observed. The granule size of KRBS was smaller than that of CRBS. The whiteness of KRBS (87.22%) was significantly higher than that (86.16%) of CBRS. X-ray diffraction patterns between KRBS and CRBS were not significantly different, resulting in showing C type. There was significant difference in amylose content between KRBS and CRBS. The blue value of KRBS was 1.02, which was higher than that of CRBS. Swelling power of KRBS was higher up to $75^{\circ}C$ than that of CRBS, but then decreased. Solubility showed the same pattern as the swelling power. Our findings suggest that Korean red bean has better quality than Chinese red bean in terms of the physicochemical properties.

한국산과 중국산 팥의 품질 차이를 알아보기 위하여, 한국산 및 중국산 팥으로부터 알칼리 침지법으로 전분을 분리하여 일반성분과 이화학적 특성을 분석 비교하였다. 수분 함량은 중국산 팥 전분이 높았고, 조지방과 탄수화물 함량은 한국산 팥 전분이 높았다. 전분입자의 형태는 한국산 및 중국산 모두 대부분이 둥근형이었으며, 전분입자의 크기는 한국산이 $25.78\;{\mu}m$로 중국산보다 작았다. 전분입자의 백색도는 한국산 팥 전분이 87.22%로 중국산 팥 전분의 86.16%보다 유의적으로 높았다. X-회절도는 한국산 및 중국산 팥 전분 모두 A형에 가까운 C형이었으며, 시료 전분간에 결정성에는 뚜렷한 차이가 없었다. 아밀로오스 함량은 시료 전분간에 유의적으로 차이를 보였으며, blue value는 한국산 팥 전분이 1.02로 중국산 팥 전분보다 높았다. 팽윤력은 한국산 팥 전분이 $75^{\circ}C$까지 중국산 팥 전분보다 높았으나 이후 낮아졌으며, 용해도도 비슷한 경향을 보였다. 팥 전분의 일반성분 분석 결과 한국산과 중국산간에는 차이가 미미하였지만 이화학적 성질에 있어서는 한국산 팥 전분이 우수한 것으로 생각된다.

Keywords

References

  1. Koh, K.J., Shin, D.B. and Lee, Y.C. Physicochemical properties of aqueous extracts in small red bean, mung bean and black soybean. Korean J. Food Sci. Technol. 29: 854-859 (1997)
  2. Kim, H.J., Sohn, K.H. and Park, H.K. Emulsion properties of small red bean protein isolates. Korean J. Soc. Food Sci. 6: 9-14 (1990)
  3. Meng, G.T. and Ma, C.Y. Flow property of globulin from red bean (Phaseolus angularis). Food Res. Int. 34: 401-407 (2001) https://doi.org/10.1016/S0963-9969(00)00184-8
  4. Meng, G.T. and Ma, C.Y. Thermal properties of Phaseolus angularis (red bean) globulin. Food Chem. 73: 453-460 (2001) https://doi.org/10.1016/S0308-8146(00)00329-0
  5. Yoshida, K., Sato, Y., Okuno, R., Kameda, K., Isobe, M. and Kondo, T. Structural analysis and measurement of anthocyanins from colored seed coats of Vigna, Phaseolus, and Glycine legumes. Biosci. Biotech. Biochem. 60: 589-593 (1996) https://doi.org/10.1271/bbb.60.589
  6. Koide, T., Hashimoto, Y., Kamei, H., Kojima, T., Hasegawa; M. and Terabe, K. Antitumor effect of anthocyanin fractions extracted from red soybeans and red beans in vitro and in vivo. Cancer Biother. Radiopharm. 12: 277-280 (1997)
  7. Abu-Ghannam, N. Modelling textural changes during the hydration process of red beans. J. Food Eng. 38: 341-352 (1998) https://doi.org/10.1016/S0260-8774(98)00127-7
  8. Kim, H.S., Kweon, M.R. and Ahn, S.Y. Physicochemical properties of starch from cow pea. Korean J. Food Sci. Technol. 19: 18-22 (1987)
  9. Kim, W.S., Rhee, H.S. and Kim, S.K. Characterization of mungbean (Phaseoius aureus L.) starch. J. Korean Agric. Chem. Soc. 23: 166-172 (1980)
  10. Sathe, S.K. and Salunkhe, D.K. Isolation, partial characterization and modification of the great northern bean (Phaseolus vulgaris L.) starch. J. Food Sci. 46: 617-621 (1981) https://doi.org/10.1111/j.1365-2621.1981.tb04924.x
  11. Shon, K.H., Yoon, G.S., Chung, H.J. and Chae, S.H. Composition of physicochemical properties of various bean starches. Korean J. Soc. Food Sci. 6: 13-19 (1990)
  12. Kweon, M.R. and Ahn, S.Y. Comparison of physicochemical properties of legume starches. Korean J. Food Sci. Technol. 25: 334-339 (1993)
  13. Schoch, T.J. and Maywald, E.C. Precipitation and properties of various legume starches. Cereal Chem. 45: 564-573 (1968)
  14. AOAC. Official Methods of Analysis. 14th ed. Association of Official Analytical Chemists, Washington, DC, USA (1984)
  15. Medcalf, D.G. and Gilles, K.A. Wheat starches. I. Comparison of physicochemical properties. Cereal Chem. 42: 558-568 (1965)
  16. Schoch, T.J. Swelling power and solubility of granular starches, p. 106. In: Methods in Carbohydrate Chemistry. Vol. IV. Whistler, R.L. (ed.). Academic Press, New York,USA (1964)
  17. Glibert, G.A. and Spragg, S.P. Iodimetric determination of amylase, p. 168. In: Methods in Carbohydrate Chemistry. Vol. IV. Whistler,R.L (ed.). Academic Press, New York,USA (1964)
  18. Williams, P.C., Kuzina, F.D. and Hlynka, I. A rapid colorimetric procedure for estimating the amylose content of starches and flours. Cereal Chem. 47: 411-420 (1970)
  19. Montgomery, E.M. and Senti, F.R. Separation of amylose from amylopectin of starch by an extraction sedimentation procedure. J. Polymer Sci., 28: 1-8 (1958) https://doi.org/10.1002/pol.1958.1202811601
  20. SAS Institude, Inc. SAS User's Guide. Statistical Analysis System Institude, Cary, NC, USA (1996)
  21. Jung, S.H., Shin, G.J. and Choi, C.U. Comparison of physicochemical properties of corn, sweet potato, potato, wheat and mungbean starches. Korean J. Food Sci. Technol. 23: 272-275 (1991)
  22. Zobel, H.F. X-ray analysis of starch granules, p. 109. In: Methods in Carbohydrate Chemistry. Vol. IV. Whistler, R.L. (ed.). Academic Press, New York,USA (1964)
  23. Naivikul, O. and D'Appolonia, B.L. Carbohydrates of legume flours compared with wheat flours. II. Starch. Cereal Chem. 56: 24-30 (1979)
  24. Kawamura, S. Studies on the starches of edible legume seeds. J. Japanese Soc. Starch Sci. 17: 19-24 (1969)