Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Structural and emulsification properties of octenyl succinylated potato dextrin upon different preparation methods

OSA-감자 덱스트린의 구조 및 유화 특성 연구

  • Han, Yu-Jin (Department of Foodservice Management and Nutrition, Sangmyung University) ;
  • Li, Shun Ji (Department of Foodservice Management and Nutrition, Sangmyung University) ;
  • Han, Jung-Ah (Department of Foodservice Management and Nutrition, Sangmyung University)
  • 한유진 (상명대학교 외식영양학과) ;
  • 이순희 (상명대학교 외식영양학과) ;
  • 한정아 (상명대학교 외식영양학과)
  • Received : 2016.09.05
  • Accepted : 2016.10.03
  • Published : 2017.02.28
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Abstract

Octenyl succinylated (OSA) potato starch was dextrinized by two methods: ultrasound (at 25, 50, or $70^{\circ}C$ for 1 h; OSA-25UT, OSA-50UT, and OSA-70UT, respectively) and acid hydrolysis (for 1 or 4 h; OSA-AD1H or OSA-AD4H, respectively), and the properties of the resulting starch were analyzed. The melting enthalpy of OSA-70UT decreased the most (from 14.0 to 10.0 mJ/mg), indicating chain degradation. For pasting properties, as ultrasound treatment temperature increased, peak viscosity decreased (2884, 2550, and 1888 cP, respectively), whereas acid hydrolysis increased peak viscosity and decreased pasting temperature. The relative crystallinity of OSA-dextrin produced by ultrasound or acid hydrolysis significantly decreased (from 33.61 to 14.90-26.03 and 19.28-20.05, respectively) as temperature or time increased, yet a B-type crystal pattern was maintained. Regarding emulsifying stability and sensory tests of mayonnaise prepared with OSA potato dextrin, mayonnaise with OSA-70UT was stable for short storage period (1 week), however mayonnaise with OSA-AD1H was the most suitable for long storage periods (from 2 to 4 weeks). In addition, the OSA-70UT was the most acceptable for mayonnaise in the sensory test.

연구에서는 감자의 소비증진 및 식품산업에서의 활용가치 높이기 위해 OSA기를 도입한 감자덱스트린을 제조하고, 덱스트린의 구조 및 물리적 특성과 실제 마요네즈 적용가능성을 살펴보았다. 호화개시온도는 초음파 처리한 시료와 산 가수분해 시료에서 유의적으로 감소하였으며, 호화 엔탈피 값은 $70^{\circ}C$에서 초음파 처리한 시료에서만 유의적으로 크게 감소하였다. 페이스팅 점도특성은 초음파 처리 온도가 높아질수록 최고 점도는 감소하였으나, 산 처리 녹말에서는 오히려 최고점도가 증가하는 결과를 보였다. 감자녹말과 OSA-덱스트린 모두 B-타입의 결정도를 보였으나, 초음파 처리 온도가 높아질수록 상대적 결정도는 크게 감소하였고, 산 가수분해로 제조한 OSA-덱스트린의 경우 산 처리 시간에 따른 유의적 변화는 없었으나 $50^{\circ}C$에서 초음파 처리한 시료와 유사한 결정도를 보였다. OSA-녹말 또는 OSA-덱스트린의 유화안정성은 $70^{\circ}C$에서 1시간 초음파 처리하여 제조한 시료가 가장 높았고, 산 가수분해 덱스트린>$50^{\circ}C$에서 초음파 처리한 덱스트린= OSA녹말>$25^{\circ}C$에서 초음파 처리한 덱스트린의 순이었다. OSA-덱스트린을 노른자위의 75%대체하여 제조한 마요네즈의 관능적 특성결과 색이나 맛에서는 모든 시료간 유의적 차이가 없었다. 전체적인 선호도에서는 노른자위첨가 마요네즈와 50 또는 $70^{\circ}C$에서 1시간 초음파 처리한 OSA-덱스트린 첨가 시료 간에 유의적 차이가 없었으며, OSA-녹말첨가 마요네즈가 가장 낮은 점수를 받았다. 마요네즈의 유화안정성을 4주간 실험한 결과 1주 후에는 $70^{\circ}C$에서 초음파 처리한 덱스트린 첨가 마요네즈가, 2주 후부터는 1 시간 산 가수분해하여 제조한 덱스트린 첨가 마요네즈가 가장 높은 유화안정성을 보였으며, 2-4주까지는 노른자위첨가 마요네즈와 $70^{\circ}C$에서 초음파 처리한 OSA-덱스트린 첨가 마요네즈가 유사한 안정성을 보였다. 반면, $50^{\circ}C$에서 초음파 처리한 OSA-덱스트린 첨가 마요네즈의 안정성은 저장기간 내내 가장 낮았다. 본 실험결과 OSA-감자녹말을 초음파 및 산 처리에 의해 제조한 덱스트린은 OSA녹말보다 유화력이 우수하였으며, 특히 $70^{\circ}C$에서 1시간 초음파 처리한 덱스트린의 경우 노른자위를 대체하여 마요네즈나 저지방, 저콜레스테롤 식품제조에 다양하게 사용될 수 있을 것으로 생각된다.

Keywords

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