하이드록시프로필화 후 가교화시킨 복합변성 쌀 전분의 이화학적 특성 = Physiochemical Properties of Dual-Modified(Hydroxypropylated and Cross-Linked) Rice Starches

다국어 초록 (Multilingual Abstract)

Physicochemical properties of hydroxypropylated and cross-linked (HPCL) rice starch were investigated. Dual modification of rice starch was carried out by hydroxypropylation using propylene oxide (2, 6, and 12%) and then crosslinking using phosphorus oxychloride (0.005% and 0.02%). Swelling power of dual-modified rice starch increased at lower temperature (60oC) than that of native rice starch (70oC). HPCL rice starch showed slightly lower solubility (1.6-6.1%) than native rice starch (2.2-13.8%). Solubility and swelling power tended to gradually increase with increasing phosphorus oxychloride contents. RVA pasting temperature (66.2-70.8oC) and peak viscosity (160.6- 171.1 RVU) of HPCL rice starch were lower than that of those of native starch (71.3oC, 190.4 RVU) and decreased with increasing propylene oxide concentration. DSC thermal transitions of HPCL rice starches shifted to lower temperature and show less amylopectin melting enthalpy (11.8-9.8 J/g) than that of native rice starch (11.9 J/g). Overall, physicochemical properties of HPCL rice starches were highly dependent on hydroxypropylation rather than crosslinking.

참고문헌 (Reference)

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