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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Physical Properties of Acetylated Sweet Potato Starches as Affected by Degree of Substitution

치환도가 초산 고구마전분의 물리적 특성에 미치는 영향

  • Yoo, Byoung-Seung (Dept. of Food Science and Biotechnology, Dongguk University) ;
  • Lee, Hye-Lin (Dept. of Food Science and Biotechnology, Dongguk University)
  • 유병승 (동국대학교 식품생명공학과) ;
  • 이혜린 (동국대학교 식품생명공학과)
  • Received : 2011.04.12
  • Accepted : 2011.06.16
  • Published : 2011.07.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study examined the flow properties, paste clarity, freeze-thaw stability and gel strength of acetylated sweet potato starch (ASPS) pastes and gels as a function of degree of substitution (DS). ASPS showed high shear-thinning flow behaviors with high Casson yield stress ($\sigma_{oc}$). Consistency index (K), apparent viscosity ($\eta_{a,100}$) and $\sigma_{oc}$ values of ASPS increased with an increase in DS. In the temperature range of $25{\sim}70^{\circ}C$, ASPS followed an Arrhenius temperature relationship. The activation energies (Ea=13.2~14.3 kJ/mol) of the ASPS samples were much lower than that (18.1 kJ/mol) of the native sweet potato starch (SPS). ASPS gels showed better freeze-thaw stability with a significant decrease in syneresis (%) compared to SPS gel. The gel strength values of ASPS were much lower than that of SPS, and significantly decreased with an increase in DS. The clarity of native SPS paste increased after acetylation.

각기 다른 치환도를 가진 초산 고구마전분 페이스트의 유동특성 및 투과도 그리고, 이들 전분 겔의 냉.해동안정성 및 강도가 치환도의 함수로 분석되었다. 유동특성 측정 결과 power law 모델식과 Casson 모델식에 잘 적용되었으며, 높은 shear-thinning 거동을 가지고 있는 것으로 나타났다. 특정한 온도 범위($25{\sim}70^{\circ}C$)에서 전분 페이스트의 겉보기 점도($\eta_{a,100}$)의 온도 의존성은 Arrhenius 모델식에 잘 적용되었으며 초산 고구마전분이 천연전분에 비해 더 낮은 온도 의존성을 나타내었다. 전분 페이스트 이수현상 측정에서는 초산화에 의해 이수현상이 감소하는 것으로 나타났으며, 치환도가 증가할수록 낮아지는 것으로 나타났다. 겔 강도 측정에서도 초산화에 의해 겔 강도가 감소하는 것으로 나타났으며, 치환도가 증가할수록 겔 강도는 감소하는 것으로 나타났다. 페이스트 투과도(% T) 측정에서 초산전분은 천연전분 보다 투과도가 높은 것으로 나타났다.

Keywords

References

  1. Chen Z, Schols HA, Voragen GJ. 2003. Physicochemical properties of starches obtained from three varieties of Chinese sweet potatoes. J Food Sci 68: 431-437. https://doi.org/10.1111/j.1365-2621.2003.tb05690.x
  2. Moorthy SN. 2002. Physicochemical and functional properties of tropical tuber starches: a review. Starch/Starke 54: 559-592.
  3. Whistler RL, BeMiller JN. 1997. Starch. In Carbohydrate Chemistry for Food Scientists. Eagan Press, St. Paul, MN, USA. p 117-152.
  4. Shon KJ, Chung MG, Kim HI, Yoo B. 2006. Physicochemical properties of acetylated rice starch as affected by degree of substitution. J Korean Soc Food Sci Nutr 35: 487-492. https://doi.org/10.3746/jkfn.2006.35.4.487
  5. Chen Z, Schols HA, Voragen GJ. 2004. Differently sized granules from acetylated potato and sweet potato starches differ in the acetyl substitution pattern of their amylose populations. Carbohyd Polym 56: 219-226. https://doi.org/10.1016/j.carbpol.2004.02.004
  6. Yadav AR, Guha M, Reddy SY, Tharanathan RN, Ramteke RS. 2007. Physical properties of acetylated and enzymemodified potato and sweet potato flour. J Food Sci 75: 249-253.
  7. Lee HL, Yoo B. 2009. Dynamic rheological and thermal properties of acetylated sweet potato starch. Starch/Starke 61: 407-413. https://doi.org/10.1002/star.200800109
  8. Wurzburg OB. 1964. Acetylation. In Methods in Carbohydrate Chemistry. Whistler RL, ed. Academic press, New York, NY, USA. Vol 4, p 286-288.
  9. Smith RJ. 1967. Characterization and analysis of starches. In Starch Chemistry and Technology. Whistler RL, Paschall EF, eds. Academic press, New York, NY, USA. Vol 2, p 569-635.
  10. AOAC. 1984. Official methods of analysis. 14th ed. Association of Official Analytical Communities, Arlington, VA, USA. p 249-255.
  11. Eliasson AC, Kim HR. 1983. Changes in rheological property of hydroxypropyl potato starch pastes during of freeze-thaw treatments I: A rheological approach for evaluation of freeze-thaw stability. J Texture Stud 23: 277-285.
  12. Craig SAS, Maningat CC, Seib PA, Hoseney RC. 1989. Starch paste clarity. Cereal Chem 66: 173-182.
  13. Saartrat S, Puttanlek C, Rungsardthong V, Uttapap D. 2005. Paste and gel properties of low-substituted acetylated canna starches. Carbohyd Polym 61: 211-221. https://doi.org/10.1016/j.carbpol.2005.05.024
  14. Hung PV, Morita N. 2005. Effects of granule sizes on physicochemical properties of cross-linked and acetylated wheat starches. Starch/Starke 57: 413-420. https://doi.org/10.1002/star.200500417
  15. Singh J, Kaur L, Singh N. 2004. Effect of acetylation on some properties of corn and potato starches. Starch/Starke 56: 586-601. https://doi.org/10.1002/star.200400293
  16. Liu H, Ramsden L, Corke H. 1997. Physical properties and enzymatic digestibility of acetylated ae, wx, and normal maize starch. Carbohyd Polym 34: 283-289. https://doi.org/10.1016/S0144-8617(97)00130-6

Cited by

  1. Effect of acetyl esterification on physicochemical properties of chick pea (Cicer arietinum L.) starch vol.52, pp.7, 2015, https://doi.org/10.1007/s13197-014-1388-5