Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of Low-Dose Gamma Irradiation on Physicochemical Properties and Formation of Resistant Starch of Corn Starch

저선량 감마선 조사가 옥수수 녹말의 이화학 성질 및 저항전분 생성에 미치는 영향

  • Kim, Sung-Kon (Department of Food Science and Nutrition, Dankook University) ;
  • Kim, Jeong-Hee (Department of Food Science and Nutrition, Dankook University) ;
  • Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
  • Published : 2006.06.01
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Abstract

Intrinsic viscosity of starch irradiated with Co-60 (0.25-9.1 kGy) significantly decreased, and swelling power and solubility measured at $80^{\circ}C$ linearly increased with increasing irradiated dose. Radiation treatment up to 1 kGy increased amylose content of starch. Water-binding capacity increased rapidly up to 3 kGy. Peak viscosity of irradiated starches by Rapid visco Analyser and Visco/amylo/Graph indicated that the decrease in peak viscosity was dose-dependent. Gamma irradiation showed no effect on endothermic temperatures of irradiated starches, but decreased endothermic enthalpy with increasing dose level. Viscosity of starch autoclaved at $120^{\circ}C$ and air-dried significantly decreased with increasing irradiation dose. Resistant starch content slightly decreased upon irradiation.

저선량의 감마선 조사(0-9.1 kGy)에 의하여 옥수수녹말의 고유 점도는 감소, 겉보기 아밀로오스 함량, 물 결합능력, 팽윤력과 용해도는 증가하였다. RVA 또는 아밀로그래프 점도는 조사선량이 증가함에 따라 감소하였으나 DSC에 의한 흡열 전이에는 큰 영향이 없었다. 감마선 조사한 옥수수 전분을 이용한 저항전분 생성은 효과가 없었다.

Keywords

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