Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Studies for Processing Condition Optimization and Physicochemical Property of Resistant Starch

난소화성 전분 제조공정의 최적화 및 이화학적 특성 연구

  • 한명륜 (단국대학교 식품공학과) ;
  • 김우경 (단국대학교 식품영양학과) ;
  • 강남이 (서울보건대학 식품영양학과) ;
  • 이수정 (부천전문대학 식품영양학과) ;
  • 김명환 (단국대학교 식품공학과)
  • Published : 2003.12.01
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Abstract

As a result of resistant starch yield depending on heating temperature, moisture content, storage temperature and heating-cooling cycle with RSM (response surface methodology), high amylose corn starch (46%) was appeared higher than normal corn starch in the yield (22%). At the high amylose corn starch, optimum conditions for resistant starch formation were 6 times of heating-cooling cycle, 108$^{\circ}C$ heating temperature and 67% moisture content at the 2$0^{\circ}C$ storage temperature, which resulted in 25% yield with these experiment conditions. Affecting factor for the resistant starch formation was arranged according to heating -cooling cycle, moisture content, heating temperature and storage temperature. Raw corn starch granule was destructive and appeared a porous reticular structure by the resistant starch formation. Color became dark and increased yellowness by caramelization during heating processing. Heating-cooling processing was the result of decreased hardness, cohesiveness, springiness and gumminess.

아밀로오스 함량이 22%인 일반 옥수수전분과 아밀로오스 함량이 46%인 고아밀로오스 옥수수 전분을 이용하여 난소화성 전분의 제조과정 중 가열온도, 수분함량, 저장온도 및 가열-냉각회수 인자들이 난소화성 전분생성율에 미치는 영향을 반응표면분석법으로 분석한 결과 고아밀로오스 옥수수 전분이 옥수수 전분에 비하여 높은 난소화성 전분의 생성율을 나타내었다. 본 실험조건에서 고아밀로오스 옥수수 전분의 난소화성 전분 생성 최적 제조조건은 6회의 가열-냉각, 2$0^{\circ}C$의 저장온도, 108$^{\circ}C$의 가열온도 및 57%의 수분함량이었으며 생성율은25%수준이었다. 난소화성 전분의 제조시 영향을 미치는 순서는 가열-냉각회 수, 수분함량, 가열온도, 저장(냉각)온도 순이었다. 난소화성 전분의 제조과정에서 전분입자의 파괴 및 다공성 망상구조를 보였으며 비표면적의 증가와 평균직경의 감소현상이 나타났고 열처리에 의하여 색깔은 어두워지고 노란색상의 증가를 보였다. 가열-냉각 과정에서 옥수수 전분의 경도, 응집성, 탄력성 및 점성의 감소현상이 두드러졌다.

Keywords

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