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Surfactant 를 처리한 고구마 전분의 물리 화학적 특성
신말식,이신경 한국조리과학회 1992 한국식품조리과학회지 Vol.8 No.3
고구마 전분을 탈지시키고 SSL(sodium stearoyl-2-lactylate), Dimodan (mono/di glyceride) SE (sucrose ester) 등의 surfactant를 여러 농도로 첨가시켜 아밀로오스와 surfactant 복합체 형성 능력과 pasting 특성을 조사하였다. 전분 입자는 모두 매끄럽고 둥근형 이었으며, 탈지와 surfactant 첨가 후에도 전분립의 손상은 없었다. Surfactant 첨가시 아밀로오스 함량은 감소하였으며 그 감소 정도는 SSL, SE, Dimodan 순이었고, SE의 경우에는 HLB value가 높은 SE 1670이 더 결합 능력이 컸다. Surfactant의 농도가 증가할수록 아밀로오스와 복합체 형성이 더 증가하였다. Surfactant 첨가 전분의 amylograph에 의한 호화 특성의 경우, 호화 개시 온도는 생전분, 탈지전분보다 높아졌으나, 각 온도에서의 점도는 모두 감소하였다. 전분의 용해성 탄수화물과 용출 아밀로오스는 온도에 따라 증가하였으며, surfactant 첨가시 각 온도에서의 용해성 탄수화물과 용출 아밀로오스 모두 감소하였고 그 정도는 SSL, SE, Dimodan 순이었다. Pasting characteristics and amylose-surfactant complex forming ability of sweet potato starch were investigated after defatting and the addition of surfactants, such as SSL (sodium stearoyl-2-lactylate) Dimodan (mono/di glyceride) and SE (sucrose ester) with different concentrations. All starch granules were smooth and round, there were no damages to starch granules after defatting and surfactant addition. Amylose content of surfactant added stach decreased and the order of decrease was SSL, SE and Dimodan. The complex forming ability of SE added starch increased according to increasing HLB value. As surfactants concentration increased, amylose complex formig ability increased. In case of gelatinization patterns by amylograph, the initial pasting temperature of surfactant added starches was higher than that of untreated or defatted starches, but viscosity at each temperature were all decreased. Soluble carbohydrate and leached amylose of starches increased at increasing temperature, those of surfactant added starches decreased at each temperature in the order of SSL, SE and Dimodan.
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신말식 全南大學校家政科學硏究所 1995 生活科學硏究 Vol.5 No.-
A starch granule is partially crystalline polymer, which is composed of linear polymer, amylose and branched polymer, amylopectin. When the starch granule gelatinizes by heating, its structure changes to amorphous, but gelatinized starch is gradually crystallized during storage which is called retrogradation. Retrogradation of starch is attributed to the crystallization of amylose and/or amylopectin. The retrograded starch shows B-crystalline type by x-ray diffractometry, regardless of the type of native starch. The degree of retrogra-dation(DR) of amylose is affected by its content, chain length, and lipid content. The DR of amylopectin is affected by its origin and content, outer chain length, lipid content, and cer-tain additives. Since the structure of starch granule and the assay method for the DR is not known clearly, it is hard to identify the role and mechanism of amylose and amylopectin on the retrogradation of starch. Because the retrogradation of starch is the most important aspect for the quality of starchy foods, the mechanism of retrogradation and the method of retarding retrogradation should be comprehend in the near future.
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저항전분 처리 조건과 냉각시간이 RS 3 전분의 수율과 팽윤력에 미치는 영향
신말식,이지현,문세훈 전남대학교 생활과학연구소 2001 生活科學硏究 Vol.11 No.-
RS 3 제조시 전분의 처리조건과 냉각시간이 RS 3의 함량과 성질에 미치는 영향을 조사하기 위해 옥수수와 밀전분을 일정시간 약산처리하여 가열하고 냉각한 후 RS 수율과 100℃에서의 팽윤력을 조사하였다. 또한 냉각시간에 따른 효과를 확인하기 위하여 가열하고 냉각한 전분을 냉장고 온도에서 0. 3. 6. 9. 24시간 저장하여 RS를 제조하였으며, 가열 냉각된 전분을 건조전에 표면활성제(SE 1170)와 증류수를 첨가하여 균질화함으로써 RS 3 전분의 분쇄를 용이하게 할 수 있는지와 RS 수율변화를 조사하였다. 0.1N HCI로 0. 2. 6. 12시간 전분을 산처리한 후 RS 3를 제조했을 때, 산처리 시간의 증가에 따른 RS 함량과 팽윤력의 변화는 나타나지 않았고, 가열 냉각횟수의 증가가 RS 함량을 증가시켰다. 냉각된 전분겔에 표면활성제를 첨가하여 균질화한 경우가 증류수로 균질화한 경우보다 RS 수율이 높았으나 팽윤력은 큰 차이를 나타내지 않았다. 냉각기간에 따라 제조한 RS 3 전분의 RS 수율은 18.62 ~ 22.51% 범위였고, 냉장고 온도에서의 저장시간에 따라 RS 수율과 팽윤력의 변화는 나타나지 않았다. Effects of acid hydrolysis, storage period and homogenization with surfactant(SE 1170) on RS 3 formation and properties of RS 3 type starches were investigated. Wheat and corn starches were repeated up to 2 times autoclaving-cooling cycles after treatment with 0.1N HCI for 0. 2. 6 and 12hr at room temperature and autoclaving-cooling cycled starches were stored at 4℃ for 0. 3. 6. 9 and 24hr. Before drying of autoclaving-cooling cycled starch gels, starch gels were homogenized with 0.5% SE 1170 or distilled water by homogenizer. The RS levels and swelling powers of RS at 100℃ were not affected by acid treatment up to 12hr. RS levels of samples which stored at 4℃ for different periods were ranged from 18.62% to 22.54% and increase of storage period at 4℃ was not also helpful to raise RS yield. Homogenization with surfactant before drying not only increased RS, but also made starch to be powder easily.
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신말식 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.6
Purpose: As climate change is predicted to reduce the production of corn, wheat, and rice, achieving sustainable cultivation of rice is considered one of the desirable alternatives to sustain food security. To balance the supply and demand for rice, increasing rice consumption becomes necessary. Main issue: In this study, to find a way to promote rice consumption, current conditions of rice, characteristics of rice compared to wheat, methods for developing new rice products, ways to cook delicious cooked rice, and types of rice products substituting wheat flour with rice flour were reviewed and discussed. In Korea, rice consumption has been gradually reduced, whereas the reserved rice from the national granary and mandatory import quota of foreign rice continues to stack up. To improve the eating habits from the time when one was a child, first of all, the most delicious cooked rice should be supplied to develop eating habits. Tasty cooked rice is affected by rice variety, degree of milling, number of storage days, and milling date. Also, the optimal rice flour to substitute for wheat flour could be used freely by consumers. The rice flour milled by the newly developed milling method has high processing abilities such as high water absorption power due to having small and large particle fractions, under 25% amylose content and under 10% damaged starch content. Although the amylose content is determined by rice variety, high amylose rice flour, which is difficult to substitute for wheat flour, could be made by adding waxy rice flour. Conclusion: Low amylose rice varieties should be developed to retain sufficient food in the future. Also, various staples may be developed by taking a scientific approach using rice flours milled with existing rice varieties and could be supplied in a satisfactory manner for consumers.
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신말식,안승요,Shin, Mal-Shick,Ahn, Seung-Yo 한국식품과학회 1988 한국식품과학회지 Vol.20 No.3
분질 고구마인 원기와 점질 고구마인 천미로부터 전분을 분리하여 입자의 형태, 이화학적 성질, 호화양상을 조사 하였다. 전분입자는 모두 둥근형이고 입자의 크기는 원기 전분은 $11{\mu}m$ 천미 친분은 $12{\mu}m$ 및 $17{\mu}m$의 입자가 주를 이루었다. 원기 전분은 천미 전분에 비하여 물결합 능력과 팽화력이 낮았으나 아밀로오스함량, 호화온도, 호화에 필요한 수분량 및 호화에 필요한 최저 온도등이 더 높았다. Granular shapes and sizes, physicochemical priperties and gelatinization patterns of sweet potato starches from Wonki(the dry type) and Chunmi(the moist type) were investigated. Starch granules of sweet potatoes were round. Granule sizes of Wonki starch were mainly $11{\mu}m$ and those of Chunmi starch were $12{\mu}m\;and\;17{\mu}m$. Wonki starch had lower water binding capacity and swelling power than Chunmi starch. But Wonki starch had higher amylose content, gelatinization temperature, miture content for gelatinization and temperature for gelatinization than Chunmi starch.
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신말식,송은 한국농화학회 1991 Applied Biological Chemistry (Appl Biol Chem) Vol.34 No.2
Physicochemical properties of waxy and non-waxy naked barley starches were investigated. The starch granules observed by photomicroscope, polarized-light microscope and scanning electron microscope were round. The starch showed a typical A type by X-ray diffraction pattern. Water binding capacity, swelling power and solubility of waxy naked barley starch were higher than non-waxy naked barley starch at the same temperature. Transmittance of 0.1% starch suspension was increased rapidly from 60℃ in case of waxy naked barley starch and from 65℃ in case of non-waxy naked barley starch. Amylogram revealed that the non-waxy naked barley starches had higher initial pasting temperature than waxy naked barley starch. Enthalpy for gelatinization of non-waxy and waxy naked barley starches were 1.12-1.58 and 0.85 ㎈/g, respectively.
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신말식,이상금 한국조리과학회 1994 한국식품조리과학회지 Vol.10 No.2
강남콩, 녹두, 옥수수전분을 탈지 및 지질첨가한 다음 8% 겔을 만들어 실온에서 3시간과 24시간 저장한 후 겔의 관능적, 기계적 특성변화를 알아보았다. 관능검사에서 전분겔의 종합적인 맛에 영향을 주는 요인들은 견고성, 응집성, 탄성, 휘어짐성으로 녹두전분겔이 가장 높은 값을 보여주었고 옥수수전분겔, 강남콩전분겔 순이었다. 전반적으로 탈지전분이 생전분보다 겔을 만들었을 때 유의적으로 높은 값을 보였고 탈지 및 지질첨가 옥수수전분겔의 특성치가 녹두전분결과 비슷하였다. 기계적 물성검사에서 시료전분겔의 특성을 잘 나타내 주는 특성치는 견고성으로 녹두전분겔이 가장 높았고 옥수수 전분겔, 강남콩전분겔 순이었으며 탈지전분이 모든 경우에 가장 높았다. 탈지 및 지질첨가 옥수수전분겔의 견고성과 탄성은 녹두전분겔과 비슷하였으며, 24시간 저장한 전분겔은 3시간 저장한 전분겔보다 견고성은 증가하였으나 다른 특성치는 비슷하였다. The sensory and instrumental characteristics of defatted and lipid-reintroduced kidney bean, mung bean and corn starch gels stored for 3 hrs and 24 hrs at room temperature were investigated. In sensory evaluation of starch gels, acceptability was highly correlated with hardness, bend property, cohesiveness and springiness. Mung bean starch gels showed sinigficantly highest value and followed by corn and kidney bean starch gels. Generally as for these factors, defatted starch gels were higher than untreated ones. The properties of defatted and lipid-reintroduced corn starch gels were similar to those of mung bean starch gels. In instrumental analysis, hardness was more important factor than any other ones. Hardness showed significantly higher value in the other of mung bean, corn and kidney bean starch gels, but it was highest in defatted starch gels among all treated gels. Hardness and springiness of defatted and lipid-reintroduced corn starch gels were similar to those of mung bean starch gels. Hardness of 24 hr stored starch gels increased more than that of 3 hr stored ones, but other textural factors did not change.
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