전분 첨가 냉동면의 조직감과 관능적 특성

홍희도,김경탁,김정상,김성수,석호문 한국식품영양학회 1996 韓國食品營養學會誌 Vol.9 No.4

전분의 첨가가 냉동면의 조직감과 관능적 특성에 미치는 영향을 밝히기 위하여 감자초산변성전분, 옥수수초산변성전분, 찰옥수수전분, 옥수수전분, 감자전분, 밀전분등 6종의 전분을 함량별로 첨가하여 복합분을 제조하였다. 이들의 아밀로그래프, 제면시의 조리시험, 냉동, 해동후 면의 최대절단강도를 측정하고 관능평가하였다. 감자초산변성전분과 감자전분을 첨가한 복합분의 호화개시온도는 대조구인 소맥분 100%보다 다소 낮아졌다. 최고점도는 초산변성전분류, 찰옥수수, 감자전분을 첨가한 경우 다소 높아졌다, 조리시의 체적과 중량은 다소 증가하고 고형분 용출량은 변성전분과 찰옥수수전분을 첨가한 경우 다소 감소하였다. 냉동, 해동조리 후면의 최대절단강도는 감자초산변성전분 15%와 20%, 옥수수초산변성전분 15%을 첨가한 경우에 대조구보다 커졌다. 감자전분을 제외한 나머지 5종의 전분을 첨가시에 냉동면의 조직감과 색깔이 다소 향상되는 것으로 나타났다. 그 중에서 감자초산변성전분의 효과가 가장 높았다. In an attempt to evaluate the effect of six starch sources-potato starch acetate, corn starch acetate, waxy corn starch, corn starch, potato starch, and wheat starch on properties of frozen noodle, amylograph characteristice of starch-wheat flour cornposites, cooking quality, maximum cutting force and sensory properties of cooked frozen noodles were examined. Compared with 100% wheat flour as control, potato starch acetate and potato starch-wheat flour composites had slightly lower initial pasting temperature and wheat flour composites with acetylated starches, waxy corn starch and potato starch had slightly higher maximum peak viscosity. At cooking quailty examination of noodles made from wheat flour-starch composites, volume and weight of cooked noodles were increased and cook loss was decreased with the addition of acetylated starches and waxy corn starch. Maximum cutting forces of cooked frozen noodles containing more than 15% of potato starch acetate and only 15% of corn starch acetate were higher than that of control. Other starches except potato starch improved sensory properties of cooked frozen noodles and the greatest positive effect was acetated potato starch.

Starch characteristics of cowpea and mungbean cultivars grown in Korea

Kim, Yu-yeon,Woo, Koan Sik,Chung, Hyun-Jung Elsevier 2018 Food chemistry Vol.263 No.-

<P><B>Abstract</B></P> <P>Physicochemical properties of starches from 5 different Korean cultivars of cowpea and mungbean were examined. Starch granules had elliptical to spherical granules. Volume median diameter of granules ranged from 17.0 μm to 48.6 μm, with a significantly larger median granule diameter in cowpea starches than mungbean starches. Apparent amylose content ranged from 35.7% to 38.5%. Among cowpea starches, <I>Seowon</I> had a higher molecular weight and longer amylopectin average chain length than other cultivars. Between mungbean starches, <I>Sohyun</I> had a lower amylose molecular weight but a longer amylopectin average chain length than <I>Dahyun</I>. The relative crystallinity and gelatinization enthalpy of cowpea starches were greater than those of mungbean starches. <I>Okdang</I> had higher peak and final viscosities than other cowpea starches, whereas two mungbean varieties showed similar values for pasting parameters. <I>Seowon</I> in the cowpea starches and <I>Sohyun</I> in mungbean starches had higher gel hardness than other cultivars.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Molecular and crystalline structural properties of Korean cowpea and mungbean starches were investigated. </LI> <LI> Significant differences in physicochemical properties were observed among the cultivars. </LI> <LI> Cowpea starches had higher crystallinity than mungbean starches. </LI> <LI> <I>Seowon</I> starch had higher amylose content and branch chain length of amylopectin. </LI> </UL> </P>

Enzymatic debranching of starches from different botanical sources for complex formation with stearic acid

Reddy, Chagam Koteswara,Lee, Dong-Jin,Lim, Seung-Taik,Park, Eun Young IRL Press 2019 Food hydrocolloids Vol.89 No.-

<P><B>Abstract</B></P> <P>Starches from different botanical sources (corn, potato, and tapioca) were modified enzymatically using pullulanase, and the resultant debranched starches were used to formulate inclusion complexes with stearic acid. Effects of the debranching and botanical source of starch on the degree of complex formation, thermal and crystalline characteristics of the complexes were analyzed. The amount of stearic acid in the complexes, recovered as precipitates from aqueous reaction mixtures, was high in the order of tapioca, potato and corn starches. By debranching for 12 h, tapioca starch could form the complex with stearic acid at a recovery yield of 71%, which was the maximum among the values obtained with other starches. Further, all the starch/stearic acid complexes exhibited a combination of V- and B-type polymorphs under X-ray diffraction analyses. From a thermal transition analyses, both type I and II crystals were observed in the inclusion complexes. Melting enthalpy of the inclusion complexes improved by debranching, indicating that the complexes were thermally stabilized. Overall data revealed that the enzymatic debranching of starch effectively improves the complexation, crystallinity, dispersion ability and stability of starch-stearic acid complex.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Starch-lipid complex was prepared using stearic acid and debranched starches. </LI> <LI> Debranching enhanced the formation of starch/stearic acid complexes. </LI> <LI> The complex involving helices among amylopectin residue or amylose and stearic acid. </LI> <LI> Tapioca starch appeared more effective in the complex formation than potato and corn starches. </LI> </UL> </P> <P><B>Graphical abstract</B></P> <P>[DISPLAY OMISSION]</P>

Effect of Low Level of Starch Acetylation on Physicochemical Properties of Potato Starch

Hetti Arachchige Mangalika Wic,Kazuo Yamamoto,Hiroaki Yamauchi,Takahiro Noda 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.1

In order to find out the effect of low level of starch acetylation on physicochemical properties of potato starch, amylose content, digestibility of raw and gelatinized starch, thermal properties, pasting properties, and the swelling power of native and acetylated potato starches were measured. The amylose content was significantly lower in acetylated starch than in their counterpart native starches. Though a tendency in the decrease in digestibility of raw starch was observed with starch acetylation, acetylation did not alter the proportion of readily digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) of both raw and gelatinized potato starches. No clear increase in the swelling power was observed, however, the peak and onset gelatinization temperatures and the enthalpy required for starch gelatinization decreased with starch acetylation. Peak and breakdown viscosities were reduced due to acetylation of potato starch while final viscosity and set back were increased.

쌀 전분 첨가 옥수수, 감자, 고구마 전분 및 밀가루의

이향미,이영택 한국산업식품공학회 2013 산업 식품공학 Vol.17 No.3

가공식품의 원료로 널리 사용되고 있는 옥수수, 감자, 고구마 전분에 멥쌀 및 찹쌀로부터 분리한 전분을 일부(10-30%) 대체하여 신속점도측정기(RVA)로 호화특성을 조사하였다. 쌀 전분은 호화개시온도가 옥수수, 감자, 고구마전분에 비해 낮았고 페이스트 점도가 타 전분에 비해 낮은 경향이었다. 멥쌀 전분의 호화개시온도는 찹쌀 전분에 비해높았으며 최고점도, breakdown이 보다 높게 나타났다. 옥수수 전분에 멥쌀 및 찹쌀 전분을 10-30% 대체하여 RVA 호화양상을 측정한 결과 쌀 전분의 첨가는 RVA 최고점도, trough 점도를 증가시켰으나 최종점도에는 큰 증가세를 보이지 않아 setback은 다소 감소하는 경향이었다. 찰옥수수 전분에 쌀 전분의 첨가는 옥수수 전분과는 달리 RVA 최고점도를 감소시켰으며 최종점도는 증가세를 나타내 setback이 증가하는 것으로 나타났다. 감자 전분에 쌀 전분의 첨가는 최고점도, trough 점도, 최종점도를 다소 감소시켰으나 여전히 높은 점도를 유지하는 것으로 나타났으며setback 역시 여전히 낮게 유지됨을 보여주었다. 고구마 전분에 쌀 전분의 첨가는 전분 paste의 최고점도, trough, 최종점도가 감소하는 결과를 초래하였다. 밀가루에 쌀 전분을 대체시에 멥쌀 전분은 밀가루의 페이스트 점도를 증가시키는 반면에 찹쌀 전분은 전반적으로 점도를 감소시키는 것으로 나타났다. Rapid visco-analyzer (RVA) was used to evaluate the pasting properties of selected starches; i.e., corn, potato, and sweet potato starches and wheat flours substituted with rice starches isolated from normal and waxy rice samples. The gelatinization temperature and pasting viscosities of rice starch were lower than those of the corn, potato, and sweet potato starches. The peak and trough viscosities of normal corn starch increased as substitution levels of normal and waxy rice starches increased, while setback values tended to decrease. Contrary to normal corn starch, the peak viscosity of waxy corn starch decreased as substitution levels of rice starch increased, while final and setback viscosities increased. The peak viscosity of potato starch, showing the highest value among the starches, slightly decreased with increasing levels of rice starch. However, compared to the other starches, the pasting viscosity ofpotato starch substituted with rice starch was the highest and its setback value was the lowest. The pasting viscosityof sweet potato starch decreased as substitution levels of rice starch increased. Incorporating normal rice starch increased the pasting viscosities of wheat flour, while waxy rice starch resulted in lowered flour pasting viscosities.

초고압 및 상압에서 POCl₃을 사용하여 제조한 가교전분의 내산성, 내열성 및 내 전단성

최성원,허남윤,김병용,백무열 경희대학교 생명자원과학연구원 2010 硏究論文集 Vol.29 No.-

Starch is an abundant biopolymer in nature that serves mainly as an energy reserve in plants and provides 70-80 % of the total calories consumed by humans worldwide. In the food industry, starch is widely used as macro food ingredients and/or as food additives. However, unmodified native starch has been very limitedly used in the food industry because of their lack of stability under temperature, shear, pH and refrigeration conditions commonly applied to processed foods. Chemical modification of starch is being used to introduce desirable properties in starch for specific applications. The most common type of chemical modification technique is cross- linking. Although many studies have reported the physicochemical properties of cross-linked starch, there have been no reports on non-thermal cross-linking of starch using ultra high pressure (UHP). Unlike conventional cross-linking, non-thermal cross-linking may retain typical physicochemical properties. The objective of this study was to develop a new non-thermal starch modification method using ultra high pressure (UHP) and to evaluate the physicochemical properties of non-thermally cross-linked starch. Com starch was cross-linked with a phosphorus oxychloride (POCb; 0.01 , w/w) at 100, 200, 300 or 400 MPa for 15 min. Acid, Heat and shear resistances of cross-linked starches were investigated. Non-thermal1y cross-linked com starch showed higher acid and heat resistances than native and conventionally cross-\inked com starches. However, shear resistance did not show differences between native, conventionally cross-linked, and non-thermally cross-linked com-starches. Overall, conventionally and non-thermally cross-linked com starches showed similar physicochemical properties. This results indicates that non-thermal cross-linking with POCh by using UHP can reduce the reaction time from 120 min to 15 min compared to conventional cross-linking with POCb.

고지방식이를 섭취한 흰쥐에서 난소화성전분의 섭취형태가 체중, 혈액지방과 면역능력에 미치는 영향

강남이 영양의학회 2001 영양의학 Vol.3 No.2

연구배경: RS 는 건강한사람의 소장에서 흡수되지 않는 전분과 분해된 전분의 산물을 총칭하는데, 대장에서 발효와 미생물성장, 식후 혈당, 변부피, 장통과시간, 작품의 열량가 등에 영향을 미치므로 생리적인 이점을 준다고 한다. 그러므로 본 연구에서는 고지방식이와 콜레스테롤을 섭취한 흰쥐에서 제조과정이 다른 RS의 섭취가 저열량원으로서 체중감소나 혈액내 지방성분을 낮추는 효과가 있는지를 알아보는 것을 목적으로 하였다. 방법: 실험동물은 생후 4주된 Sprague-Dawley계 수컷 흰쥐로, 지방을 식이 무게의 20%, 콜레스테롤이 식이 무게의 1%로 첨가된 고지방식이로 6주를 사육시켜 비만과 고콜레스테롤증을 유발시켰다. 고콜레스테롤이 유발된 실험동물은 섭취하는 전분의 형태가 다른 실험식이로 4주간을 더 사육하였고 사육기간이 끝난 실험동물들은 희생하여 생화학적인 실험을 행하였다. 혈액과 간의 총지방량, 중성지방량, 콜레스테롤량을 측정하였고, 면역능력으로 비장세포 증식, 혈장내 IgG, C3 양을 측정하였고, 혈장내 leptin 양을 측정하였다. 결과: 체중과 체내 저장지방무게가 RSNE군에서 유의적으로 감소하였다. 혈장내 지방성분을 보면, 총 지방의 경우 HC군이 LC군에 비해 유의적으로 높았으며, RS를 섭취하면 유의적으로 낮아지는 경향을 보여 저지방을 섭취한 LC군에 비해서 낮은 수치를 나타내고 있다. 혈장 중성지방은 저지방 즉 고탄수화물식이를 섭취하는 LC군이 유의적으로 높았으며 고지방을 섭취하는 경우는 실험군에 차이가 없었다. 혈장 총 콜레스테롤은 LC군에 비해 고지방과 콜레스테롤을 섭취하는 HC군이 유의적으로 높았으며, RSNE군에서는 유의적인 감소를 보였다. HDL-콜레스테롤에서는 실험군간에 차이가 없었다. 간내 총지방량과 콜레스테롤량, 중성지방량은 LC군이 다른군에 비해 유의적으로 적었으며 고지방섭취군들은 섭취하는 전분의 종류에 따른 차이가 나타나지 않았다. 면역능력을 담당하는 체내 기관인 흉선의 무게와 단위체중당 무게는 실험군간에 유의적인 차이가 없었고, 비장세포의 증식능력도 실험군간에 차이가 없었다. 그러나 혈장의 Ig G양은 RSNE군이 유의적으로 높고, C3 양은 RSEX 군에서 유의적으로 높게 나타났다. 혈장에서의 leptin 농도는 고지방 대조군인 HC군이 유의적으로 높았으며, RSNE군이 LC군과 같이 유의적으로 낮았다. Background: Resistant starch (RS) is the sum of starch and starch-degradation products not absorbed in the small intestine. The principle purpose of the present study was to investigate the effect of type of retrograded starch on lipid metabolism and immune functions in diet-induced hyperlipidemic rats. Methods: Hyperlipidemia was induced by 1% cholesterol (wt/wt diet) and 20% high fat diet (wt/wt diet) in Sprague-Dawley rats for 6 weeks, then rats were fed 3 different diets made for according to resistant starch amount for 4 weeks: HC (Cookedstarch 45%+RS 0%), RSNE (Cooked starch 35% +RS 10%, non-extracted resistant starch), RSEX(Cooked starch 35%+RS10%, extracted resistant starch). Lipid profiles in plasma and liver, immune responses and plasma leptin concentrations were measured. Results: Hyperlipidemia inducing diet increased the plasma total lipid and cholesterol than low fat control diet. The body weight and weights of epidydimal fat pad were significantly decreased by intake of resistant starch (RSNE) than in HC. And plasma lipid and cholesterol concentrations were significantly decreased by resistant starch intake(RSNE). And plasma C3 and Ig G concentration was significantly increased in resistant starch intake groups. Conclusion: The consumption of resistant starch may have various health benefits related to the prevention of degenerative diseases such as hyperlipidemia, and obesity.

Pea starch increases the dry matter flow at the distal ileum and reduces the amino acids digestibility in ileal digesta collected after 4 hours postprandial of pigs fed low-protein diets

Zhou Junyan,Wang Lu,Yang Guangxin,Yang Lijie,Zeng Xiangfang,Qiao Shiyan 아세아·태평양축산학회 2022 Animal Bioscience Vol.35 No.7

Objective: The study was aimed to investigate the rules of postprandial changes in intestine digesta dry matter (DM) flow and amino acid digestibility of growing pigs fed low-protein (LP) diets made of different starch. Methods: Eight barrows (28.8±2.1 kg) with a T-cannula at the distal ileum were randomly allotted to an 8×3 Youden square design. Treatments included: waxy corn starch LP (WLP); corn starch LP (CLP) and pea starch LP (PLP). Diets were given at 08:00 and 20:00. Digesta samples were collected in six 2-h stages from 08:00 to 20:00. Results: The Cr concentrations of ileal digesta increased and then decreased in WLP and CLP, while increased continuously in PLP as time passed after postprandial (p<0.05). Higher average Cr concentrations (0.78% and 0.84% vs 0.70%; p<0.05) and lower average DM flow (181.1 g/kg and 166.3 g/kg vs 240.3 g/kg; p<0.001) were observed in WLP and CLP, compared with PLP. The apparent ileal digestibility coefficient of most amino acids in WLP and CLP increased compared with that in PLP. No difference in lysine or methionine digestibility was observed. When digesta were collected in 2-h periods, the apparent ileal digestibility coefficient of amino acids did not change over time. When digesta was collected in 4-h periods from 16:00 to 20:00 and 6-h periods from 14:00 to 20:00 (p<0.05), WLP and CLP showed markedly higher amino acid digestibility than PLP Conclusion: High-amylose slowly digested starch can increase the DM flow at the distal ileum and reduce the apparent ileal digestibility coefficient of amino acids of pigs fed LP diets. Compared with waxy corn starch and corn starch, pea starch reduced the digestibility of amino acids in digesta collected after 4 h postprandial. Objective: The study was aimed to investigate the rules of postprandial changes in intestine digesta dry matter (DM) flow and amino acid digestibility of growing pigs fed low-protein (LP) diets made of different starch.Methods: Eight barrows (28.8±2.1 kg) with a T-cannula at the distal ileum were randomly allotted to an 8×3 Youden square design. Treatments included: waxy corn starch LP (WLP); corn starch LP (CLP) and pea starch LP (PLP). Diets were given at 08:00 and 20:00. Digesta samples were collected in six 2-h stages from 08:00 to 20:00.Results: The Cr concentrations of ileal digesta increased and then decreased in WLP and CLP, while increased continuously in PLP as time passed after postprandial (p<0.05). Higher average Cr concentrations (0.78% and 0.84% vs 0.70%; p<0.05) and lower average DM flow (181.1 g/kg and 166.3 g/kg vs 240.3 g/kg; p<0.001) were observed in WLP and CLP, compared with PLP. The apparent ileal digestibility coefficient of most amino acids in WLP and CLP increased compared with that in PLP. No difference in lysine or methionine digestibility was observed. When digesta were collected in 2-h periods, the apparent ileal digestibility coefficient of amino acids did not change over time. When digesta was collected in 4-h periods from 16:00 to 20:00 and 6-h periods from 14:00 to 20:00 (p<0.05), WLP and CLP showed markedly higher amino acid digestibility than PLPConclusion: High-amylose slowly digested starch can increase the DM flow at the distal ileum and reduce the apparent ileal digestibility coefficient of amino acids of pigs fed LP diets. Compared with waxy corn starch and corn starch, pea starch reduced the digestibility of amino acids in digesta collected after 4 h postprandial.

저항전분 대체에 따른 유과의 품질에 관한 연구

이미혜(Mi Hye Lee),오명숙(Myung Suk Oh) 동아시아식생활학회 2016 동아시아식생활학회지 Vol.26 No.5

Effects of resistant starch as a functional substitute on the quality of Yukwa were determined. Replacement ratios of resistant starch were 2, 4, and 6% of glutinous rice flour. Regarding pasting properties of Yukwa dough replaced with resistant starch, initial pasting temperature significantly increased and peak viscosity significantly decreased with increasing resistant starch. The moisture contents of bandegi and Yukwa base replaced with resistant starch were higher than that of the control. The expansion ratio of Yukwa base replaced with resistant starch significantly decreased with increasing resistant starch, and there were no significant differences in the oil absorption ratio. Lightness (L) of Yukwa base replaced with resistant starch increased significantly with increasing resistant starch. Appearance of Yukwa base replaced with resistant starch showed a shortened length and increased width with increasing resistant starch, and cross-section showed an oval shape, fine air cell distribution, and increased outer layer thickness. Hardness and peak number increased significantly with increasing resistant starch. The overall acceptability of Yukwa base replaced with 6% resistant starch was the highest among the samples, but the result was not significant. The above results show that resistant starch substitution in Yukwa improved the texture and further could improve health functionality due to its dietary fiber content. Resistant starch was appropriate as a 6% replacement for glutinous rice flour in Yukwa.

타피오카 전분을 첨가한 모과편의 품질 특성

김가현(Ga-Hyun Kim),박금순(Geum-Soon Park) 동아시아식생활학회 2013 동아시아식생활학회지 Vol.23 No.4

The purpose of this study is to evaluate chemical properties, textural characteristics and sensory properties which produces the mokwapyun from the tapioca starch. The mokwapyun-added tapioca starches hold higher moisture contents than mung bean starches. And, the ratios of tapioca starch indicate differences in the study (p<.001). The pH increases with the increasing amounts of tapioca starch and acidity measurement decreases as amount of tapioca starch increases. The 0% addition of tapioca starch is the highest for lightness and 20% addition of tapioca starch is the lowest. Both the redness and yellowness are being increased with increases in the addition of tapioca starch. According to the results of texture, 0% addition of tapioca starch is the highest for hardness, springiness and chewiness of mokwapyun which increases with additional percentages of tapioca starch. Nevertheless, it decreases the cohesiveness and brittleness due to increases in the percentage of tapioca starch. According to the result of DSC analysis, the more tapioca starch added to the mokwapyun, the higher the To, Tp, Tc temperatures become. The result of this study shows that the right contents of tapioca starch with 15% additions make positive acceptability, prepared sensory and machinery characteristics.