Effects of Amylose Contents and Degree of Gelatinization of Rice Flour on In Vitro Starch Digestibility, Physical Characteristics, and Morphological Properties

( Ji Eun Park ),( In Young Bae ),( Im Kyung Oh ),( Hyeon Gyu Lee ) 한국산업식품공학회 2017 산업 식품공학 Vol.21 No.4

The relationship of in vitro starch digestibility and gel strength was investigated at various concentrations (10-30%) of rice cultivars with different amylose contents (27.9, 17.9, and 5.2%). As the rice flour concentration increased, predicted glycemic index decreased, but gel strength increased regardless of amylose contents. Gel strength correlated strongly with amylose content, whereas in vitro starch digestibility was more highly affected by rice flour concentration than by amylose contents. Moreover, the impact of degree of gelatinization on in vitro starch digestibility of high amylose rice was also examined in terms of structural features and rheological properties. The digestion rate of fully gelatinized flour was 1.7 times higher than that of native flour, while the disrupted structure with a different gelatinization degree during starch digestion was visually demonstrated through the X-ray diffraction and molecular distribution analysis. The rice flour changed from an A-type to a V-type pattern and showed difference in crystalline melting. The low molecular weight distribution increased with increasing degree of gelatinization during starch digestion. The apparent viscosity also increased with degree of gelatinization. These results demonstrated that the starch digestibility of rice was more affected by concentration than by amylose content, as well as by the degree of gelatinization due to structural difference.

Effect of flaking on the digestibility of corn in ruminants

( Hamin Kang ),( Mingyung Lee ),( Seoyoung Jeon ),( Sang Moon Lee ),( Ju Hwan Lee ),( Seongwon Seo ) 한국축산학회 2021 한국축산학회지 Vol.63 No.5

In this study, we aimed to assess the effect of flaking on the nutrient digestibility of corn grain in ruminants. In this regard, in vitro rumen fermentation, in situ rumen degradability, and in vivo metabolic experiments were performed. The automated gas production technique was used for the in vitro fermentation experiments. Six types of corn flakes with various degrees of gelatinization (32%, 41%, 48%, 66%, 86%, and 89%) were ground and incubated in rumen fluid to measure rumen fermentation characteristics and digestion rate. The in situ degradability of ground corn, whole corn, and corn flakes with 62% and 66% gelatinization was measured by incubation in the rumen of two cannulated Holstein cows. In vivo metabolic experiments were performed using 12 crossbred goats (29.8 ± 4.37 kg) using a 3 × 3 Latin square design. The dietary treatments consisted of ground corn and flaked corn with 48% or 62% gelatinization. In vitro experiments showed that as the degree of gelatinization increased, the digestion rate increased linearly, while the discrete lag time decreased linearly (p < 0.05). The effective rumen dry matter degradability, determined by in situ fermentation, was 37%p lower in corn flakes than ground corn, assuming a passage rate of 6%/h (p < 0.01), and there was no difference between the two flakes. In the in vivo experiment, there was no difference in dry matter intake, average daily gain, feed efficiency, and nitrogen utilization among the treatment groups (p > 0.05); however, the crude fat digestibility was lower for corn flakes than for ground corn (p < 0.05). To summarize, the rate of fermentation of corn flakes increased as the degree of gelatinization increased. However, non-ground corn flakes had lower rumen digestibility and did not improve in vivo apparent nutrient digestibility, compared with ground corn. In contrast to the assumption that flaked corn provides more energy to ruminant animals than ground corn, we conclude that the digestibility and energy value of corn flakes are lower than those of ground corn if mastication does not sufficiently reduce the particle size of corn flakes.

도토리 전분의 호화 및 노화에 미치는 Sucrose의 영향

이향애 성신여자대학교 기초과학연구소 2001 基礎科學硏究誌 Vol.19 No.-

The mechanical and thermal properties of solutions of acorn starch were investigated, to determined the effect of sucrose on the gelatinization and retrogradation process. The creep compliance of acorn starch with and without sucrose were decreased with increasing sucrose concentration in the short term. After 7 days storage, the creep compliance of acorn starch gel with sucrose were shown higher than acorn starch gel. The temperatures of DSC curve of 15% acorn starch solution contains sucrose shifted slightly to higher temperatures with increasing sucrose content. The enthalpy change associated with the gelatinization was increased with increasing sucrose content, the endothermic peak obliged to gelatinization. Sucrose appeared to act as an plasticizer by forming hydrogen bonds and retarding gelatinization in the short term. Regelatinization enthalpy of acorn starch/sucrose/water system was decreased with increasing sucrose content and increased with storage time. In addition, sucrose increased the characteristic temperatures such as onset temperature, peak temperature and conclusion temperature. Retrogradation ratio decreased with increasing sucrose content, thus sucrose inhibited retrogradation in the long term. Sucrose acts as an antistaling reagents and retarded the retrogradation.

알칼리 호화에 따른 옥수수전분의 특성

조석철(Seok-Cheol Cho),신해헌(Hae-Hun Shin) 한국식품과학회 2007 한국식품과학회지 Vol.39 No.6

옥수수 전분의 용해도, 아밀로오스 용출량 및 용출당 함량은 알칼리 호화도에 따라 모두 증가하였다. 알칼리호화의 경우 낮은 호화도에서도 특정 X-ray 회절각도에서의 강도 및 DSC의 호화엔탈피가 감소하여 가열호화와는 달리 호화 초반에 전분입자의 결정질이 손상되는 것을 알 수 있었으며, 결정질이 손상됨에 따라 용출당 중의 아밀로오스의 상대적 함량이 낮아지고 호화과정 중의 전분 입자크기는 거의 변하지 않았다. 또한 DSC의 흡열곡선이 호화도가 증가함에 따라 고온으로 이동하였다. 이와 같은 현상으로 미루어 볼 때 알칼리 첨가에 의하여 전분입자의 팽창보다는 약한 결정질로부터 파괴되면서 호화가 진행되는 것으로 추정된다. In this report, we discussed the physiochemical characteristics of corn starch during the alkali gelatinization process. Here, solubility and the amounts of eluted polysaccharides and amyloses increased in proportion to the amount of alkali added. The X-ray diffraction patterns and DSC thermogram showed that in the early stage of alkali gelatinization, crystallinity of the starch granules was disrupted as compared with heat gelatinization. This resulted in the eluted amylose content, while granule sizes were hardly changed in the alkali treated corn starch. The endotherm peak in the DSC thermogram shifted toward a higher temperature region as the degree of gelatinization increased, suggesting that the retained starch granules were more compactly crystallized during alkali gelatinization than during the heat process. Thus, we concluded that during the alkali gelatinization of corn starch, the disruption of weak particles would occur first, before swelling of the granules.

Optimization of thermal processing conditions for brown rice noodles

Hyun, Ju Hwan,Choi, Hyun-Wook,Seo, Dong-Ho,Park, Jong-Dae,Kum, Jun-Suk,Lee, Hyungjae,Kim, Byung-Yong,Baik, Moo-Yeol The Korean Society for Applied Biological Chemistr 2016 Applied Biological Chemistry (Appl Biol Chem) Vol.59 No.4

Based on the current thermal processing conditions for rice noodles ($80-85^{\circ}C$ for 20-30 min), we used response surface methodology to find brown rice (BR) noodle processing conditions that maximize the noodles antioxidant activity, digestibility, and gelatinization. The experiments were designed according to the central composite design, including two independent variables (temperature and time) and six dependent variables [total phenolic contents (TPC), total flavonoid contents (TFC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activities, digestibility, and gelatinization]. Antioxidant activities decreased but digestibility and gelatinization increased with increasing temperature and time. All dependent variables suggested a quadratic model except TFC, but the probability of TPC was not applicable (0.1505), and DPPH radical scavenging activity showed a relatively low $R^2$ (0.6750). Therefore, we applied the other three dependent variables (ABTS radical scavenging activity, digestibility, and gelatinization) to the 3D response surface and proposed three optimum conditions: (1) for antioxidant activity ($70^{\circ}C$, 22.95 min), (2) for digestibility and gelatinization ($88.18^{\circ}C$, 34.89 min), and (3) for all three variables ($88.5^{\circ}C$, 40 min). In a validation test, all dependent variables showed values within a 5 % error range except TFC. These results show the optimum processing conditions for BR noodles to maximize antioxidant activity and provide sustainability in BR noodle processing.

Optimization of thermal processing conditions for brown rice noodles

현주환,최현욱,서동호,박종대,Jun-Suk Kum,이형재,김병용,백무열 한국응용생명화학회 2016 Applied Biological Chemistry (Appl Biol Chem) Vol.59 No.4

Based on the current thermal processing conditions for rice noodles (80–85 °C for 20–30 min), we used response surface methodology to find brown rice (BR) noodle processing conditions that maximize the noodles antioxidant activity, digestibility, and gelatinization. The experiments were designed according to the central composite design, including two independent variables (temperature and time) and six dependent variables [total phenolic contents (TPC), total flavonoid contents (TFC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activities, digestibility, and gelatinization]. Antioxidant activities decreased but digestibility and gelatinization increased with increasing temperature and time. All dependent variables suggested a quadratic model except TFC, but the probability of TPC was not applicable (0.1505), and DPPH radical scavenging activity showed a relatively low R2 (0.6750). Therefore, we applied the other three dependent variables (ABTS radical scavenging activity, digestibility, and gelatinization) to the 3D response surface and proposed three optimum conditions: (1) for antioxidant activity (70 °C, 22.95 min), (2) for digestibility and gelatinization (88.18 °C, 34.89 min), and (3) for all three variables (88.5 °C, 40 min). In a validation test, all dependent variables showed values within a 5 % error range except TFC. These results show the optimum processing conditions for BR noodles to maximize antioxidant activity and provide sustainability in BR noodle processing.

Monitoring the Internal State of Sweet Potato Tubers during Heating by Electrical Impedance Spectroscopy

( Eri Takatori ),( Tadashi Chosa ),( Seishu Tojo ) 한국농업기계학회 2018 한국농업기계학회 학술발표논문집 Vol.23 No.1

Electrical impedance spectroscopy was used to monitor the internal state of sweet potato tubers during heating. The sweetness of sweet potato strongly relies on the baking temperature. However, the state of gelatinization and saccharification during actual baking is unclear. Electrical impedance spectroscopy was used as a non-destructive, continuous method to measure the internal state of sweet potato. The first experiment examined the effects of the amount material and the presence of skin on impedance. First, the impedance of a sweet potato with skin was measured. Next, the skin was removed from the sweet potato, and the impedance was measured again. Finally, the center core was bored out, and the impedance of the bored sample was measured. The measured value was drawn as a Cole-Cole plot and approximated to the modified Hayden model. The cell membrane capacitance (C_m) in modified Hayden model was correlated with the moisture content in specimens of all sizes. The impedance tended to decrease with the size of the specimen. C_m was affected by the distance between the electrodes. In the second experiment, potatoes were baked, and the impedance was measured during the process. Before heating, every sample showed a clear arc in the Cole-Cole plot. This was very close to the modified Hayden model. Shrinkage and collapse of the circular arc were observed during heating. A sharp decline in the resistance of the extracellular (R_e) in modified Hayden was observed after heating for 5 minutes. The resistance of the intracellular (R_i) in modified Hayden model fluctuated slightly, although the overall trend was downward. This was thought to be due to an increase in the electrical conductivity of the extra- and intracellular fluid with heating. An increase in R_i and decrease in Re were observed at around 60°C. As this is within the gelatinization temperature zone of sweet potato, the changed was presumed to be due to gelatinization. A comparison of the temperature change with the sugar content and the state of the cross section after heating demonstrated that gelatinization and saccharification occurred during heating. The reported rise in R_e near the gelatinization temperature was not obvious. We postulated that this was due to 1) the influence of skin, 2) the change in electrical conductivity due to heating, and 3) the influence of saccharification. It is necessary to consider modifying to compensate these factors.

색깔이 다른 대서와 보라밸리 감자 전분의 이화학적 특성

이재순(Jae-Soon Lee),최미경(Mi-Kyeong Choi),문은영(Eun-Young Moon),강명화(Myung-Hwa Kang) 한국식품영양과학회 2010 한국식품영양과학회지 Vol.39 No.4

색깔이 다른 대서와 보라밸리 감자로부터 전분을 추출하여 수율, amylose, amylopectin 함량비, 팽윤력, 수분결합능 및 X-ray 전분 구조와 같은 전분의 이화학적 특성을 측정하였다. 두 감자간의 amylose와 amylopectin의 함량 비에는 유의적인 차이(p<0.05)가 나타났고 두 감자 모두에서 amylose 함량이 높아 찰성이라기보다는 매성으로 나타났다. X-ray와 주사전자현미경을 통해 입자를 관찰한 결과 대서와 보라밸리의 모양의 차이와 전분 구조의 차이는 보이지 않았다. 대서와 보라밸리 전분의 입도분석 결과, 50 μm 안에 포함되는 전분입자 크기가 대서는 45.44±2.79%이며, 보라밸리는 42.37±1.03%의 분포였다. 대서와 보라밸리 전분의 수분결합능력의 차이는 보이지 않았다. 반면, 팽윤력은 65℃에서 시작하여 80℃에서 높은 증가를 보였으며, 90℃에서 보라밸리 전분의 팽윤력보다 대서의 팽윤력이 약 0.3% 정도높았다. 대서와 보라밸리 전분의 호화도를 측정한 결과 호화 개시온도, 호화절정온도, 호화종결온도에서 대서보다 보라 밸리가 높은 온도를 보였다. Physico-chemical properties of starches from potato cultivars with different colors were investigated. White Atlantic potato had 10% higher starch yield than violet Bora Valley potato. It turned out that the shape and structure of Atlantic and Bora Valley potato starch were the same by mechanical analysis using X-ray and SEM. The ratio of 50 ㎛ particle in starches from Atlantic and Bora Valley potato was 45.44±2.79% and 42.37±1.03% respectively. The particle size of Atlantic potato starch was less than that of Bora Valley; however, there was no significant difference (p<0.05). As for moisture coupling, there was no difference (p<0.05) between the two potatoes. Swelling power showed a high increase from 65℃ to 80℃. The swelling power of Atlantic starch was higher by about 0.3% than that of Bora Valley at 90℃. Since Atlantic has smaller starch particles than Bora Valley, more starch particles are contained in the same size, and hence a difference in swelling power. As a result of measuring the gelatinization of potato starches from Atlantic and Bora Valley, a higher gelatinization start, climax, and complete temperatures occurred at Bora Valley than Atlantic. As for gelatinization enthalpy, Bora Valley starch with a higher gelatinization temperature consumed more energy for gelatinization.

The Role of Ingredients and Thermal Setting in High-Ratio Layer Cake System

Kim,Chang-Soon 國立昌原大學校 基礎科學硏究所 1994 基礎科學硏究所論文集 Vol.6 No.-

최근에는 밀가루보다 많은 양의 당을 이용하는 고당배합 케이크가 선호되고 있는데, 이는 케이크 제조시의 원재료 중 당의 사용량(밀가루의 140%)을 밀가루 보다 많게 하므로써 부드러운 케이크의 구조를 형성하게 되는데 있다. 적당량의 부피를 가진 가벼운 케이크를 위해서는 케이크 반죽을 혼합하는 과정에서 우선 많은 수의 작은 기포가 보유 되어져야 한다. 이러한 케이크 구조의 고정화는 전분호화가 주역할을 하며, 케이크 반죽의 배합비는 반죽이 액체상태에서 고체화로 되는 온도를 조절하는 요인이 된다. 특히, 배합비중 많은 양을 차지하는 당은 전분의 호화를 지연시켜 케이크의 형태가 고정되기 전에 탄산가스나 수증기에 의하여 기포가 적당히 팽창되도록 한다. 오븐에서 고당배합 케이크를 구운 후 케이크의 팽창된 구조를 유지하는 데는 전분입자의 적당한 호화 정도, 호화 온도 조절, 겔의 강도가 중요한 역할을 한다. 본 논문에서는 최근 선호되는 가볍고 부드러운 케이크의 원재료인 밀가루, 당, 단백질, 화학 팽창제, 물, 유지 및 유화제의 각각의 역할에 대하여 고찰하였다. High-ratio cakes made from the formulas with more sugar (140% based on flour weight) than flour have come to be preferred recently. To produce good light cake structure, cake batter must retain the many finely devided gas bubbles formed during mixing. Thermal setting of cake structure is mainly caused by starch gelatinization. The formula controls the temperature at which the cake batter changes from a fluid to a solid. Especially, the relatively large amount of sugar used in the formula delays gelatinization, so that air bubbles can be properly expanded by carbon dioxide gas and water vapor before the cake sets. To get a non collapsing high-ratio cake structure after baking, the proper degree of gelatinization of the starch granule, the control of gelatinization temperature, and sufficient gel strength are all important. The role of ingredients (flour, sugar, proteins, chemical leavening agents, water, shortening, and emulsifiers) is reviewed with relation to the formation of satisfactory cake structure.

호화시 찌는 방법에 따른 쌀엿강정용 팽화쌀의 품질

김명애 동덕여자대학교 2003 생활과학연구 Vol.8 No.-

This study was conducted to improve technique for making Salyeotgangjung. The various steam methods for rice expansion were applied in order to compare with boil method at gelatinization. The steam treatment for 35 minutes after soaking for 12 hours had the highest expansion of rice and gained the highest score at sensory evaluation among the other steam treatments. The steam treatment will be considered as useful method for mass production of rice expansion of salyeotgangjung because the damage of rice grain was greatly decreased in the steam treatment compared to the boil treatment. But the steam method did generally show low expansion and high hardness of rice grain.