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Physicochemical Properties of Physically Modified Rice Starch by Homogenizer

균질기를 이용한 물리적 변성 쌀 전분의 이화학적 특성

  • Published : 2005.06.01

Abstract

The objectives of this research were to analyze physicochemical properties of physically modified rice starch which was prepared by hydro-shear homogenizer and ultrasonic homogenizer. The 5:1 of water to starch ratio, 20,500 rpm of hydro-shear homogenizer, and 5 sec of pulse and 40 kHz of frequency of ultrasonic homogenizer, which were operated for 10 min. The 1/3 of size reduction of raw rice starch and gelatinized rice starch, and reduced of particle size were achieved by above processing conditions. The homogenization of raw rice starch and gelatinized rice starch were higher values of specific area, transmittance, solubility and swelling power than control. While, these had lower value of apparent viscosity than control. In raw rice starch, the gelatinization characteristics of ultrasonic homogenizer treated rice starch had some higher values of gelatinization temperature, peak temperature and enthalpy than those of control. While, those of hydro-shear homogenizer treated rice starch had similar values to those of control.

본 연구는 물리적 전분 변성방법으로서 유체전단 균질기와 초음파 균질기를 이용하여 쌀 전분의 크기 감소로 인한 물리적 변성 쌀 전분의 이화학적 특성을 분석하는데 있다. 물 대 전분의 비가 5:1이고, 20,500 rpm조건의 유체전단 균질기와 5초의 파동과 40 kHz의 주파수조건의 초음파 균질기로 각각 10분간 처리하였을 때 생전분과 호화전분의 크기를 1/3수준으로 줄일 수 있었으며 동시에 균질화시 킬 수가 있었다. 균질화된 전분과 균질화된 호화전분은 대조구에 비하여 높은 값의 비표면적, 광투과도, 용해도 및 팽윤력을 나타내었으며, 매우 큰 폭의 겉보기 점도 감소를 보였다. 반면에, 초음파 균질기로 처리한 변성전분의 호화과정은 대조구에 비하여 어려웠으나 유체전단 균질기의 경우는 대조구와 비슷하였다.

Keywords

References

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