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셀룰로오스분해효소에 의한 동결감자로부터 전분의 추출 및 물리화학적 특성

Extraction of starch from frozen potato whole-tissues using cellulase and its physicochemical properties

  • 김재현 (경기대학교 대학원 식품생물공학과) ;
  • 김현석 (경기대학교 대학원 식품생물공학과)
  • Kim, Jaehyun (Department of Food Science and Biotechnology, Graduate School, Kyonggi University) ;
  • Kim, Hyun-Seok (Department of Food Science and Biotechnology, Graduate School, Kyonggi University)
  • 투고 : 2019.07.04
  • 심사 : 2019.07.12
  • 발행 : 2019.08.31

초록

감자로부터 감자전분의 추출을 향상시키기 위해 cellulase를 이용한 효소적 추출법을 구축하고자 하였다. 중심합성계획법에 따라 설계된 cellulase 처리조건들에 따라 감자로부터 감자전분을 제조하였을 때, cellulase의 사용량보다 효소반응온도, 효소반응시간과 이들의 상호작용이 감자전분의 추출수율에 주도적인 영향을 미쳤다. 거의 모든 cellulase 처리조건들에서 전통적 추출법보다 유의적으로 높은 감자전분 추출수율을 나타내었다. 감자 조쇄물에 1.5% cellulase를 가하여 $40^{\circ}C$에서 8 h 동안 효소반응시키는 것이 전통적 추출법에 의한 것보다 약 3.4배 이상의 감자전분 추출수율을 나타내었다. 따라서 효소적 추출법은 감자로부터 감자 전분을 고수율로 추출할 수 있는 방법이었다. 전통적 추출법에 의한 감자전분(대조군)과 선택된 효소적 추출법에 의한 감자전분들의 물리화학적 특성을 비교하였을 때, 대조군에 비해 효소적 추출법에 의한 감자전분들의 아밀로오스 함량이 높은 수준을 나타내었고, 이로 인해 대조군에 비해 낮은 팽윤력을 나타내었다. 호화특성은 대조군과 효소적 추출법에 의한 감자전분들 사이에서 통계적으로 유의적이지 않았다. 페이스팅 점도 프로파일에 있어 효소적 추출법에 의한 감자전분들은 점진적으로 페이스팅 점도를 상승시켜 대조군보다 높은 최종점도에 도달하였으며, 대조군에서 관찰되는 페이스팅 점도의 급격한 상승과 강하가 관찰되지 않았다. 효소적 추출법은 감자로부터 감자전분을 고수율로 추출할 수 있는 방법인 것은 분명하지만 전통적 추출법에 의한 감자전분과는 상이한 물리화학적 특성을 나타내었다. 그럼에도 전통적 추출법에 의한 감자전분의 급격한 점도의 상승과 강하가 식품산업에서 감자전분의 활용을 제한한다는 점을 고려하면 효소적 추출법에 의한 감자전분들은 식품산업적 활용도를 확대시킬 수 있는 전분소재인 것으로 생각된다.

This study investigated the impact of cellulase treatment on the extraction yield of potato starch (PS), and compared the physicochemical properties of PS by conventional (CSE) and enzymatic (ESE) starch extraction. In ESE, the PS extraction yield was predominantly influenced by reaction temperature, time and their interaction, compared to the cellulase concentration. When potatoes were treated for 8 h at $40^{\circ}C$ with 1.5% cellulase, the PS extraction yield was about 3.4-fold higher than that by CSE. Compared to CSE-PS, ESE-PS showed lower total starch contents and higher amylose contents, resulting in lower swelling factors and distorted pasting viscosity profiles accompanied by absence of peak and breakdown viscosities. However, ESE did not affect the gelatinization characteristics of PS. Overall results suggested that ESE can provide the highest yield of PS, and ESE-PS can be a potential starch source for extending the utilization of PS in food industries.

키워드

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Fig. 1. Perturbation (A) and response surface (B) plots describing the effects of the interactions between time and temperature on the yield (%, d.b or dry weight basis) of starches from frozen potatoes by food-grade cellulase.

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Fig. 2. SEM images of potato starches extracted using foodgrade cellulase from frozen potatoes (scale bar=30 μm).

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Fig. 3. Swelling factor of potato starches extracted using foodgrade cellulase from frozen potatoes.

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Fig. 4. Pasting viscosity profiles of potato starches extracted using food-grade cellulase from frozen potatoes.

Table 1. Central composite rotatable design matrix and response1) for the yield of starch extracted from whole-tissues of the frozen potato using food-grade cellulase

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Table 2. ANOVA table (analysis of variance) for the effects of variables on the yield of starch extracted from whole-tissues of the frozen potato using food-grade cellulase

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Table 3. Mean values1) of recovery, relative purity, and amylose content of potato starches extracted from whole-tissues of the frozen potato using food-grade cellulase

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Table 4. Mean1) values for gelatinization temperature and enthalpy of potato starches extracted from whole-tissues of the frozen potato using food-grade cellulase

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