가교결합 전분의 제조 조건에 따른 다양한 전분의 물결합력과 저항전분 함량 = Water uptakes and resistant starch levels of various starches with preparation conditions of cross-linked starch

국문 초록 (Abstract)

가교결합에 의해 형성되는 저항전분인 RS4를 팽윤력의 차이가 나도록 다양한 종류의 전분으로 가교결합제의 반응시간을 달리하여 제조할 때 LS-RS4와 HS-RS4의 물결합력과 RS 함량을 비교하였다. 가교결합제는 전분함량 기준 12%를 첨가하는 것이 바람직하며 RS4의 25℃와 95℃에서 물결합력을 비교하면 Hyoln Ⅶ으로 제조한 것은 각각 1.19~1.46 g/g전분과 1.84~2.01 g/g전분으로 가열 유무에 따라 큰 차이가 없었다. 다른 전분으로 제조한 LS-RS4의 물결합력은 각각 0.91~1.52 g/g전분과 2.56~3.97 g/g전분, HS-RS4는 각각 2.25~3.95 g/g 전분과 4.05~6.94 g/g전분으로 25℃에는 2~3배, 95℃에는 2배정도 증가하였다. RS4의 RS 함량은 가교결합 반응시간이 길어질수록 증가하였으며 LS-RS4는 1시간 이상 반응하였을 때 매우 단단한 결합을 형성하여 heat stable α-amylase에 의해 분해가 되지 않아 높은 RS 함량을 나타냈으나 HS-RS4는 가교결합제의 반응시간을 6시간까지 실시하여도 분해가 이루어졌다. Pancreatin-pulluanase 용액은 가교결합제의 반응시간에 관계없이 두 전분 모두 분해하였으며 반응시간이 길어지면 SDS와 RS 함량은 증가하였고 물결합력이 높은 HS-RS4의 RS 함량도 LS-RS4와 큰 차이를 보이지 않았다.

다국어 초록 (Multilingual Abstract)

To investigate properties of RS4 in food processing to increase dietary fiber in foods, cross-linked RS4 were prepared from wheat, corn, high amylose corn (Hylon Ⅶ), rice, potato, banana, waxy wheat and waxy corn starches with different swelling power. Low swelling RS4 (LS-RS4) and high swelling RS4 (HS-RS4) were made with different adding point of alkali in cross-linking reaction medium and their water uptakes and RS levels were measured. The desirable cross-linking agent (STMP) level for making RS4 was 12% for starch basis considering phosphorus level (＜0.4%) regulation of food starch. The water uptakes of RS4 preparing from Hylon Ⅶ were not changed by heating and were 1.19-1.46 g/g starch at 25℃ and 1.84-2.01 g/g starch at 95℃, regardless of swelling power. Water uptakes at 25 and 95℃ prepared from various starches except Hylon Ⅶ were 0.91-1.52 g/g starch and 2.56-3.97 g/g starch for LS-RS4 and 2.25-3.95 g/g starch and 4.05-6.94 g/g starch for HS-RS4, respectively. Water uptakes of HS-RS4 were 2-3 times at 25℃ and twice at 95℃ higher than those of LS-RS4. RS levels of RS4 were increased with increasing reaction time of cross-linking treatment and cross-linking between starch molecules, and between starch molecules and protein membrane were formed very strongly after treated cross-linking for above 1 hr. The heat stable α-amylase did not easily hydrolyze LS-RS4, which were prepared by cross-linking for 3 hrs and above, but pancreatin-pullulanase solution could hydrolyze well. SDS and RS levels of RS4 also increased with increasing reaction time and showed similar values regardless swelling power.

목차 (Table of Contents)

• Abstract
• Ⅰ. 서론
• Ⅱ. 실험 재료 및 방법
• Ⅲ. 결과 및 고찰
• Ⅳ. 요약
• 참고문헌