Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of heat-moisture treatment on functional properties of high amylose rice starches with different crystalline types

결정형이 다른 고아밀로스 쌀 전분의 기능적 성질에 수분열처리 효과

  • Huang, Mengyao (Division of Food and Nutrition, Chonnam National University) ;
  • No, Junhee (Department of Food and Nutrition, Songwon University) ;
  • Shin, Malshick (Division of Food and Nutrition, Chonnam National University)
  • 황몽요 (전남대학교 식품영양과학부) ;
  • 노준희 (송원대학교 식품영양학과) ;
  • 신말식 (전남대학교 식품영양과학부)
  • Received : 2019.12.09
  • Accepted : 2020.01.12
  • Published : 2020.02.29
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Abstract

The effects of heat-moisture treatment (HMT) on the functional properties of high amylose rice starches (HARSes) purified from Korean rice varieties (A-type Goami and Singil and B-type Dodamssal and Goami2) were investigated. HMT was accomplished with moisture contents of 18 and 27% and heated at 100℃ for 16 h. While the amylose content, swelling power and solubility decreased after HMT, the water binding capacity and resistant starch (RS) content increased with increasing moisture content after HMT. The X-ray diffraction patterns of all HARSes did not change after HMT, but a decrease in the intensity of peak at 2θ=5° was observed in B-type HMT HARSes. While the starch granules aggregated after HMT, their shape and size remained unchanged. B-type HARSes exhibited higher gelatinization temperatures and lower pasting viscosities than A-type HARSes following HMT. The results, thus, suggest that while the crystalline intensity of B-type Dodamssal and Goami2 rice starches did not change after HMT, the RS content, water binding capacity, and pasting temperatures of all HARSes increased with increasing moisture content after HMT.

국내에서 육종한 결정형이 다른 고아밀로스쌀 전분, A형의 고아미와 신길 전분, B형의 도담쌀과 고아미2호 전분으로 수분열 처리를 한 다음 전분의 성질을 조사하였다. 알칼리 침지법으로 분리한 전분의 수분함량을 18와 27%로 조절하여 100℃에서 16시간 수분열처리를 하였다. 수분열처리 전분의 아밀로스 함량, 팽윤력과 용해도는 감소하였고 저항전분 함량과 물결합능력은 증가하였다. 수분열처리 전분의 결정형은 모두 변하지 않았으며 B형의 전분에서 회절각도 5°의 피크 강도가 감소하였다. 수분열처리 전분입자 모양과 크기는 변화가 없었으나 입자간의 덩어리지는 현상이 관찰되었다. 수분열처리 B형 전분의 호화온도는 A형 전분보다 높았으며 peak, trough와 final 점도는 더 낮았다. 시차 주사열량기에 의한 호화온도도 수분열처리 후 증가하였으며 A형 전분은 27% 수분함량으로 처리하였을 때 두개의 흡열곡선을 나타냈다. 이와 같은 결과로부터 B형의 고아밀로스 도담쌀과 고아미2호 전분은 수분열처리 후 결정형 변화없이 회절각도 5° 피크강도가 감소하였고 저항전분 함량, 물결합능력, 호화온도는 증가하였으나 호화액의 점도는 감소하여 A형의 쌀 전분과는 다른 양상을 보임을 알 수 있었다.

Keywords

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