Korean Journal of Food Science and Technology (한국식품과학회지)

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

Effect of Gamma Irradiation on Viscosity and Physicochemical Properties of Starches

감마선 조사가 전분류의 점도 및 이화학적 특성에 미치는 영향

  • An, Kyung-A (Korea Food and Drug Administration) ;
  • Jo, Deok-Jo (Department of Food Science and Technology, Kyungpook National University) ;
  • Kim, Hyun-Ku (Korea Food Research Institute) ;
  • Kim, Sung-Kon (Department of Food Science and Nutrition, Dankook University) ;
  • Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
  • Published : 2004.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

Attempt was made to establish identification methods for irradiated starch. Commercial starches (corn starch/CS, sweet potato starch/SS, and potato starch/PS) were irradiated at 0-6.0 kGy and used to measure viscosity with Brookfield DV-III programmable rheometer. Starch suspensions were prepared at 8.0 (7.2%, d.b.), 8.5 (7.3%, d.b.), and 9.0% (7.3%, d.b.) for CS, SS, and PS, respectively at 100 rpm in spindle speed. Results showed viscosities of samples significantly decreased (p<0.05) as irradiation dose increased, with $R^2$ 0.9754, 0.9618, and 0.9888 for CS, SS, and PS, respectively. Irradiation dose at 1.5 kGy induced decrease in viscosity as compared to non-irradiated control by 34, 57, and 51% in CS, SS, and PS, respectively, suggesting viscometry could lie applied to identify irradiated starches. Solubility and alkali number of irradiated starches significantly increased with irradiation doses, while swelling power decreased (p<0.05). Results suggested solubility, alkali number, and swelling power for irradiated starches complement identification results of viscometry.

방사선 조사 전분류의 확인방법 연구의 일환으로 0, 1.5, 3.0, 4.5 및 6.0 kGy의 감마선을 조사한 옥수수 전분, 고구마 전분 및 감자 전분을 대상으로 일정 조건에서 조사선량별 점도를 Brookfield DV-III programmable rheometer를 사용하여 측정하였다. 전분 현탁액의 농도를 옥수수 전분 8.0%(건물량 7.2%), 고구마 전분 8.5%(건물량 7.3%) 및 감자 전분 9.0%(건물량 7.3%)로 조제하여 100rpm에서 점도를 측정한 결과, 모든 시료에서 조사선량이 증가함에 따라 점도가 유의적으로 감소하였고 (p<0.05), 각각 $R^2$ 0.9754, 0.9618 및 0.9888의 높은 상관성이 확인되었다. 또한 1.5 kGy 조사선량에서도 옥수수 전분 34%, 고구마 전분 57%, 감자전분 51%의 점도 감소가 일어나 저선량 조사의 경우에도 뚜렷한 점도 변화가 관찰되어 방사선 조사 전분류의 확인방법으로써 적용 가능성이 높은 것으로 나타났다. 점도 측정에 의한 조사여부 판별의 신뢰도를 높일 수 있는 보조적인 확인 marker로써 용해도, 팽윤력, 청가 및 알칼리수를 검토한 결과, 조사선량이 증가함에 따라 용해도 및 알칼리수는 유의적으로 증가(p<0.05)한 반면, 팽윤력은 유의적으로 감소(p<0.05)하는 경향이 확인되었다.

Keywords

References

  1. Kwon JH. Import control of irradiated food. Food Ind. 159: 61- 87 (2001)
  2. Byun MW. Application and aspect of irradiation technology in food industry. Food Sci. Ind. 30: 89-100 (1997)
  3. Kwon JH. Worldwide approvals of food irradiation and its commercialization prospects. Food Ind. 133: 18-49 (1996)
  4. IAEA. Clear database for irradiated food. Available from: http:// www.iaea.org/icgfi. Accessed Dec. 27, 2003
  5. Yang JS. Methods for identification of irradiated foods. J. Food Hyg. Safety 12: 160-174 (1997)
  6. hung HW, Delincee H, Kwon JH. Studies on detection methods for irradiated food. Food Ind. 148: 55-71 (1999)
  7. Yi SD, Oh MJ, Yang JS. Detection capability by change of amylograph characteristics of irradiated black pepper. Korean J. Food Sci. Technol. 33: 195-199 (2001)
  8. Sharif MM, Farkas J. Analytical studies into radiation-induced starch damage in black and white pepper. Radiat. Phys. Chem. 42: 383-386 (1993) https://doi.org/10.1016/0969-806X(93)90271-U
  9. Hayashi T, Todoriki S, Kohyama K. Irradiation effects on pepper starch viscosity. J. Food Sci. 59: 118-120 (1994) https://doi.org/10.1111/j.1365-2621.1994.tb06912.x
  10. Hayashi T, Todoriki S, Okadome H, Kohyama K. Conditions of viscosity measurement for detecting irradiated peppers. Radiat. Phys. Chem. 45: 665-669 (1995) https://doi.org/10.1016/0969-806X(94)00078-X
  11. Hayashi T, Todoriki S. Detection of irradiated peppers by viscosity measurement at extremely high pH. Radiat. Phys. Chem. 48: 101-104 (1996) https://doi.org/10.1016/0969-806X(95)00434-Y
  12. Yi SD, Chang KS, Yang JS. Application of viscometric method for the detection of irradiated black and white pepper. J. Food Hyg. Safety 15: 114-121 (2000)
  13. Yi SD, Oh MJ, Yang JS. Detection for irradiated cereals by maximum viscosity in amylograph. Food Sci. Biotechnol. 9: 73-76 (2000)
  14. Yi SD, Chang KS, Yang JS. Detection of irradiated cereals by viscosity measurement. J. Food Sci. Nutr. 5: 93-99 (2000)
  15. Kim HK, Kang DS, Choi MG, Kwon JH. Detection of irradiated dried cereals from Korea and China by viscometric method. Korean J. Food Sci. Technol. 33: 645-650 (2001)
  16. Yi SD, Oh MJ, Yang JS. Utilization of Brabender Visco-Amylograph to detect irradiated starch. J. Food Sci. Nutr. 5: 20-24 (2000)
  17. Yi SD, Chang KS, Yang JS. Identification of irradiated potato, sweet potato, and corn starches with viscometric method. Food Sci. Biotechnol. 9: 57-62 (2000)
  18. Kim HK, Kang DS, Choi MG, Kwon JH. Detection of irradiated starches from Korea and China by viscometric method. J. Korean Soc. Food Sci. Nutr. 30: 1082-1087 (2001)
  19. Choi MG, Kwon JH, Kim HK. Potential detection and quality properties of γ irradiated corn starch of Korean and Chinese origins by viscosity measurement during storage. Korean J. Food Sci. Technol. 35: 173-181 (2003)
  20. Kwon JH, Jeong JY, Lee EY, Jo DJ, Noh JE, Lee JE. Multiple detection to identify irradiated brown rice of different origins. Food Sci. Biotechnol. 11: 215-219 (2002)
  21. Noh MJ. Comparative effects of gamma irradiation and methyl bromide fumigation on disinfestation and physicochemical qualities of mung bean. MS thesis, Kyungpook National University, Taegu, Korea (1999)
  22. SPSS. SPSS for Windows. Rel. 10.05. SPSS Inc., Chicago, IL, USA (1999)
  23. Hayashi T, Todoriki S, Kohyama K. Applicability of viscosity measuring method to the detection of irradiated spices. Nippon Shokuhin Kogyo Gakkaishi 40: 456-460 (1993) https://doi.org/10.3136/nskkk1962.40.456
  24. Sokhey AS, Hanna MA. Properties of irradiated starches. Food Str. 12: 397-410 (1993)
  25. Kang IJ, Byun MW. Development of modified starch by gamma irradiation. Korean J. Food Sci. Technol. 28: 514-520 (1996)
  26. Lee YS, Oh SH, Lee JW, Kim JH, Kim DS, Byun MW. Effects of gamma irradiation on physicochemical and textural properties of starches. Food Sci. Biotechnol. 12: 508-512 (2003)
  27. Lee JH. Effect on gamma irradiations on physicochemical properties of buckwheat starch. Ph. D thesis, Chungnam National University, Taejeon, Korea (1999)
  28. Kuhm H. Effects of gamma irradiation on physicochemical properties of arrowroot starch. Ph. D thesis, Chungnam National University, Taejeon, Korea (2001)
  29. Graham JA, Panozzo JF, Lim PC, Brouwer JB. Effect of gamma irradiation on physical and chemical properties of chiickpeas (Cicer arietinum). J. Sci. Food Agric. 82: 1599-1605 (2002) https://doi.org/10.1002/jsfa.1241
  30. MacArthur LA, D'appolonia BL. Gamma radiation of wheet. II. Effects of low-dosage radiations on starch properties. Cereal Chem. 61: 321-326 (1984)
  31. Kang IJ, Chung CK, Shon JI. Effects of pH and gamma irradiation on the physicochemical properties of corn starch. J. Food Sci. Nutr. 4: 175-179 (1999)
  32. Grant LA, D'Appolinia BL. Effect of low-level gamma radiation on water-soluble nonstarchy polysaccharides isolated from hard red spring wheat flour and bran. Cereal Chem. 68: 651-652 (1991)