Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Physicochemical Properties of Buckwheat Starches from Different Areas

산지가 다른 메밀전분의 이화학적 특성

  • 김진기 ((주)풀무원 식문화연구원) ;
  • 김성곤 (단국대학교 식품영양학과)
  • Published : 2004.08.31
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Abstract

Physicochemical properties of crystalline-structured buckwheat starches cultivated and harvested in Taiwan, China, Korea, and USA were compared. X-ray diffraction pattern showed that all starches were type A as are most natural starches. Moisture contents of starches were 6.30-9.58%, and crude protein contents of Taiwanese and Chinese buckwheats were higher than those of Korean and American ones, whereas Korean and Chinese buckwheats had higher fat contents. Blue-value of Chinese buckwheat was highest at 0.39 and that of Korean buckwheat was lowest at 0.32. Amylose content of American buckwheat was highest at 27.6 and that of Korean buckwheat was lowest. Highest water-binding capacity was shown in Taiwanese buckwheat and lowest in American one. Higher amylase contents in Chinese and American buckwheats reduced expansion and solubility. Highest values of viscosity measured by RVA, breakdown indicating process stability, and setback closely connected to retrogradation of American buckwheat resulted in relatively hard gel.

산지가 다른 지역(대만, 중국, 한국, 미국)에서 자란 4종의 메밀전분의 이화학적 특성을 살펴보았다. 그 결과를 살펴보면 전분의 외형은 4종 모두 다각형의 입자로 넓게 분포되어 있으며, X-ray 관찰결과 대다수의 천연 전분과 마찬가지로 4종 모두 A형에 속해 있었다. 수분함량은 6.3-9.58%사이에 있었으며, 조 단백은 대만산과 중국산이 한국산과 미국산시료보다 높게 나타났으며, 지방함량은 한국산과 중국산이 다른 2종의 시료보다 높게 나타냈다. 청가(BV)를 살펴보면 중국산이 0.39로 가장 높게 나타났고, 한국산이 0.32로 가장 낮게 나타났다. 아밀로오스 함량은 미국산이 27.6으로 가장 높고, 한국산이 가장 낮았다. 물결합력에서는 대만산의 시료가 가장 높고, 미국산이 가장 낮았다. 아밀로오스 함량이 비교적 높은 중국산과 미국산은 팽윤력과 용해도에서 낮게 나타났다. 신속점도측정기(RVA)에 의한 측정결과 최고점도, 가공의 안정성을 나타내는 breakdown, 노화에 밀접한 관계를 나타내는 setback 모두 미국산이 가장 높게 나타나 미국산이 비교적 hard gel한 경향을 나타내었다.

Keywords

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