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The Influence of the Annealing of Corn Starch on the Formation and Characteristics of Enzyme - resistant Starch
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논문 기본 정보

Type
Academic journal
Author
Journal
The korean Society of Food Science and Nutrition Preventive Nutrition and Food Science Vol.4 No.4 KCI Accredited Journals SCOPUS
Published
1999.12
Pages
215 - 220 (6page)

Usage

cover
📌
Topic
옥수수 전분의 어닐링이 효소 저항 전분의 형성 특성에 미치는 영향을 조사하였다.
📖
Background
효소 저항 전분(RS)의 형성과 물리적 특성을 이해하기 위해, 어닐링이 전분의 결晶성과 겔화 성질에 미치는 영향을 분석하고자 하였다.
🔬
Method
옥수수 전분을 50, 55, 60, 65°C에서 48시간 동안 과다한 물 속에 어닐링한 후, 전자 현미경, X-선 회절 및 차등 스캐닝 열량계를 통해 물리적 특성과 RS 형성을 연구하였다.
🏆
Result
어닐링된 전분은 평균 직경이 13.9μm에서 11.8μm로 줄어들었고, RS 형성과 관련된 X-ray 프로파일이 A-type에서 저 품질의 B-type으로 변경되었다.
The Influence of the Annealing of Corn Starch on the Formation and Characteristics of Enzyme - resistant Starch
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The Physical properties of corn starch were investigated by scanning electron microscopy, X-ray diffractometry and differential scanning calorimetry during the formation of enzyme-resistant starch (RS). Samples were studied in their native states and after annealing at 50, 55, 60 and 65℃ in excess water (starch : water=1 : 3) for 48 hr. Starch granules became smaller and more rounded after annealing than in their native state. Annealing did not change the X-ray profile of native corn starch. After autoclaving-cooling cycles, native starch lost most of its crystallinity but annealed ones showed some of their crystallinity left as diffuse or poor B-type, which didn’t relate to increasing RS yields. During formation of RS, however, both native and annealed starches changed their X-ray profile from A-type to poor B-type of retrograded amylose. Annealing caused an increase in gelatinization temperature and enthalpy, but a narrowing of gelatinization temperature range. Only starch annealed at 65℃, however, showed a decrease in enthalpy even though its gelatinization temperature increased, which appeared to be due to the partial gelatinization in the amorphous region during annealing. Peak height index (PHI), the ratio of Δ H to Tp-To, increased by annealing. PHI values, therefore, showed the possibility as an indicator to predict RS yield which cannot be differentiated by differential scanning calorimetry and X-ray diffraction data.

AI Summary

Topic

옥수수 전분의 어닐링이 효소 저항 전분의 형성 특성에 미치는 영향을 조사하였다.

Background

효소 저항 전분(RS)의 형성과 물리적 특성을 이해하기 위해, 어닐링이 전분의 결晶성과 겔화 성질에 미치는 영향을 분석하고자 하였다.

Method

옥수수 전분을 50, 55, 60, 65°C에서 48시간 동안 과다한 물 속에 어닐링한 후, 전자 현미경, X-선 회절 및 차등 스캐닝 열량계를 통해 물리적 특성과 RS 형성을 연구하였다.

Result

어닐링된 전분은 평균 직경이 13.9μm에서 11.8μm로 줄어들었고, RS 형성과 관련된 X-ray 프로파일이 A-type에서 저 품질의 B-type으로 변경되었다.

주요내용

Contents

Abstract

INTRODUCTION

MATERIALS AND METHODS

RESULTS AND DISCUSSION

ACKNOWLEDGEMENTS

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