전분 첨가 호박 페이스트의 저장 중 품질 특성 변화

신동선,채현석,Shin, Dong-Sun,Chae, Hyun-Seok 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.1

This study was conducted to investigate the quality of pumpkin paste added with different starches during storage at $4^{\circ}C$ for 8 days. Pumpkin paste was evaluated for pH, carotenoid, syneresis, color values, texture, and sensory characteristics. The properties of the pumpkin paste were studied on three different starches (CON: control, MCP: cow pea starch, MMB: mung bean starch, and MSP: sweet potato starch). The initial pH of the pumpkin paste with starches were 6.13~6.16. The pH of pumpkin paste increased as the starches added increased. The carotenoid content of CON was higher in the pumpkin paste processing. The change of syneresis significantly increased with the storage period, and the amount of change of MCP and MMB added with starch was smaller than CON without the added starch. The Hunter's L-values of the pumpkin paste increased, whereas the a- and b-value decreased as the amount of starches added increased. The results of the textural analysis showed that the hardness of MCP and MMB was different from that of other pumpkin paste, showing a lower value such as 38.26 g, 38.93 g, while CON and MSP was 40.43 g and 42.49 g, respectively. A sensory evaluation indicated that starches could enhance the overall texture characteristics of pumpkin paste. In terms of the overall acceptance of the pumpkin paste, the experimental group with MCP scored the best.

밤호박과 밤 및 밤고구마 전분의 이화학적 특성 비교

김재숙,이주리,신말식 한국식품조리과학회 2020 한국식품조리과학회지 Vol.36 No.4

Purpose: The physicochemical and pasting properties of sweet pumpkin starch were compared with those of chestnut and mealy sweet potato starches. Methods: The apparent amylose contents, physical properties, morphology, crystallinity, and gelatinization properties were measured using a rapid visco-analyzer and differential scanning calorimetry. Results: The apparent amylose contents of the three starches were above 28%, and the swelling power and solubility at 80℃ of sweet pumpkin starch were the lowest. The chestnut starch granules were oval, round, and ellipsoidal, but the sweet pumpkin starch granules were irregular, spherical, polyhedral, and dome-shaped with indentation. The crystallinityof sweet pumpkin, chestnut, and sweet potato starches were B, Cb, and Ca type, respectively. The sweet pumpkin starch pasting behaviors were the highest in the through, final, and setback viscosities, but the lowest in the breakdown viscosity. The onset temperature and gelatinization enthalpy of the sweet pumpkin starch were the highest, but the range of gelatinization temperatures was the lowest. Conclusions: From these results, the physical and pasting properties of the three starches differed according to the species. The pumpkin starch could be a novel biomaterial because it had the lowest swelling power and solubility, as well as gel-forming power with the highest final and setback viscosities.

국내산 밤호박 전분의 이화학적 특성, 분자구조 및 소화율

이주리 ( Jooree Lee ),노준희 ( Junhee No ),김재숙 ( Jae Suk Kim ),전상명 ( Sangmyung Jun ),신말식 ( Malshick Shin ) 한국식품조리과학회(구 한국조리과학회) 2020 한국식품조리과학회지 Vol.36 No.6

Purpose: To compare the properties of domestic sweet pumpkin starches, three different varieties were obtained from the Haenamgun Agricultural Technology Center: Boujang, Candy and Dalcomi fruits. Methods: Starch was purified from the pumpkin fruits by applying the alkaline steeping method, and physicochemical and pasting properties, molecular structure, and digestibility of starches obtained were subsequently investigated. Results: The apparent amylose content of Boujang, Candy and Dalcomi starches were 30.85, 38.23, and 35.61%, respectively, and the water binding capacity was determined to be highest in the Dalcomi starch. All starches had B type crystallinity, and the granular shapes observed were spherical, polyhedral, and dome shape. The pasting viscosities, peak, trough, final, and breakdown viscosities were significantly different between varieties, but the initial pasting temperature and setback viscosity did not differ. Candy starch had the highest peak and final viscosities, and was highest in onset and peak temperatures; however, the difference obtained between onset and final temperatures was the narrowest. The gelatinization enthalpy was not significantly different among the starches(p<0.05). DP25-36 of amylopectin differed significantly with the varieties. The rapidly digestible starch(RDS), slowly digestible starch(SDS), and resistant starch(RS) were also significantly different with varieties. The SDS of Boujang was 17.64%, whereas SDS of Dalcomi was 1.46%. The highest RS was obtained for Dalcomi starch. Conclusions: Our results indicate that the high amylose sweet pumpkin starches could be applied as gel forming and resistant starch biomaterials.

한국산 호박 및 일본산 호박의 당 성분에 관한 연구

안용근 한국식품영양학회 1997 韓國食品營養學會誌 Vol.10 No.4

한국산 호박과 일본산 호박을 주서로 갈아서 30분간 끓인 다음 착즙, 원심분리하여 당을 분석하였다. 한국산 호박의 수크로오스 함량은 0.41%, 프룩토오스는 0.54%, 글루코오스는 0.61%, 전분은 0.68%를 나타냈다. 일본산 호박은 수크로오스 2.60%, 프룩토오스 2.76%, 글루코오스 1.91% 전분 1.22%를 나타냈다. 다른 소당은 검출되지 않았다. 일본산 호박 전분을 NMR로 분석한 결과 α-1,4-글루코시드 결합만 나타냈으며, 요오드반응의 흡광도는 아밀로오스(DP 117)의 86%를 나타내 아밀로오스만으로 구성된 것으로 나타났다. 카르바졸법으로 펙틴 함량을 분석한 결과 한국산 호박은 6.29%, 일본산 호박은 2.67%를 나타냈다. Sugars in Korean and Japanese pumpkin were studied. The sugars in pumpkin were crushed and extracted by boiling for 30min. Korean pumpkin was found to contain 0.41% of sucrose, 0.54% of fructose, 0.61% of glucose and 0.68% of starch. Japanese pumpkin was found to contain 2.60% of sucrose, 2.76% of fructose, 1.91% of glucose and 1.22% of starch. No other mono- and oligosaccharides were detected in the test of TLC and HPLC. Starch in Japanese pumpkin showed only signal of α-1,4- glucosidic linkage by proton NMR analysis, and showed 86% of absorbance by iodine reaction compared with amylose(DP 117). These results indicated that starch in Japanese pumpkin is composed by only amylose. Pectin contents of Korean and Japanese pumpkin showed 6.29% and 2.67%, respectively, as galacturonic acid by carbazole analysis.

효소종류에 따른 호박고구마 효소분해물의 이화학적 품질특성

이대훈 ( Dae-hoon Lee ),홍주헌 ( Joo-heon Hong ) 한국키틴키토산학회 2017 한국키틴키토산학회지 Vol.22 No.3

본 연구에서는 기호성 및 영양성분이 우수한 호박고구마의 식품 가공 산업에서의 활용성을 향상시키고자 호박고구마에 5종의 상업용 효소를 처리한 다음 효소 분해물의 품질특성 변화를 조사하였다. 효소분해 구간에서의 가용성 고형분 함량은 8.0 °brix로 무처리 대비 약 2배 증가하였으며, 총당 및 환원당함량 또한 각각 89.01 g/100 및 19.43 g/100g으로 효소분해를 통해 증가하였다. 유리당은 효소분해 구간에 따라 fructose, glucose, sucrose 및 maltose를 함유하고 있었으며, 유기산은 oxalic acid, citric acid, malic acid 및 succinic acid를 함유하고 있었다. 효소분해에 의한 식이섬유 함량 변화는 불용성 식이섬유의 경우 무처리에 비해 효소분해 구간에서 3.17~4.57%를 나타내어 감소하였고, 수용성 식이섬유 함량은 0.37~1.74%를 나타내어 증가하는 경향이었다. 전분 및 아밀로즈 함량은 효소분해 구간에서 각각 41.62~68.86% 및 2.20~8.65 g/100g을 나타내어 전분 함량은 증가하고 아밀로즈 함량은 감소하였다. 따라서 호박고구마에 상업용 효소 분해를 통해 기호성 및 가공 특성이 개선됨에 따라 식품 가공용 소재로 다용하게 활용 가능할 것으로 사료된다. In this study, the effects of treatment with various enzymes such as α-amylase, amyloglucosidase, celluclast, termamyl, and viscozyme on the quality characteristics were investigated. when pumpkin sweet potato were treated with enzymes, the soluble solid content of pumpkin sweet potato increased. The total sugar and reducing sugar of enzyme treated groups (80.21~89.01 g/ 100g and 13.67~19.43 g/100g) was higher than that of non-enzyme treated (70.83 g/100g and 11.81 g/100g). The major free sugar of pumpkin sweet potato were fructose, glucose, sucrose, and maltose. All organic acids decreased by enzyme treatment groups and the reduction of organic acid content was greater with higher termamyl enzyme treatment. The insoluble dietary fiber in pumpkin sweet potato decreased, while soluble dietary fiber increased at a treated with enzymes. The starch content of all enzyme treatment groups significantly increased. However, the amylose content of enzyme treatment groups significantly did not increased. Consequently, soluble solid contents, total sugar, reducing sugar, and starch content of pumpkin sweet potato could be improved by enzymes treatment.

Characterization of Cucurbita maxima Fruit Metabolomic Profiling and Transcriptome to Reveal Fruit Quality and Ripening Gene Expression Patterns

He-Xun Huang,Ting Yu,Jun-Xing Li,Shu-Ping Qu,왕만만,Ting-Quan Wu,Yu-Juan Zhong 한국식물학회 2019 Journal of Plant Biology Vol.62 No.3

Pumpkin (Cucurbita maxima) fruit is the importantdietary source of carotenoid and is known for the goodflavour and texture due to the accumulation of sugar andstarch. However, lack of transcriptional information hindersour understanding of the molecular mechanisms underlyingfruit quality attributes and nutrition in C. maxima. To provideinsight into transcriptional regulation of fruit quality formationof C. maxima, quality analysis and high-throughput RNAsequencing of fruits at different developing stages werecharacterized. The quality analyses consist of dry mattervalues, percent soluble solids, carotenoid contents, and starchand sugar contents in seven stages of fruit development. Fruit transcriptome of C. maxima at five stages throughoutdevelopment was assembled to elucidate the molecularregulation of fruit development. Almost 18 billion nucleotidebases were sequenced in total, and 48,471 unigenes weredetected. A total of 32,397 (66.8%) unigenes were identifiedto be differentially expressed. We found there was a correlationbetween ripening-associated transcripts and metabolites andthe functions of regulating genes. KEGG analysis showedthere are multiple transcripts enriched in starch, sugar, carotenoid,plant hormone signal transduction and pectin pathways andseveral pathways regulating quality formation were identified. Candidate genes involving in sugar, starch, pectin, fruitsoftening and carotenoid metabolism in fruit were firstlyidentified for the species of C. maxima. Combining the sugar, starch and carotenoid accumulating patterns duringfruit development, a series of possible rate limiting geneswere identified. These findings will provide valuable informationfor further studies regarding fruit quality and development.