화학적 변성처리된 멥쌀, 찹쌀 전분의 냉해동 안정성 및 수침한 찹쌀의 물리화학적 특성 파악 Freeze-thaw stability of chemically modified rice starches and Physicochemical properties of soaked waxy rice원문보기
Part 1. 유과는 찹쌀을 기름에 튀긴 한국 전통 식품으로서 전통적인 유과의 제조방법에는 14일 정도의 장기간 수침처리가 적용된다. 수침처리는 유과 특유의 조직감과 팽창성을 부여해주는 중요한 공정으로서 이번 실험에서는 찹쌀과 분쇄된 찹쌀가루, 찹쌀전분을 대상으로 18℃온도 조건에서 14일까지 장기간 수침처리 하였을 때의 물리화학적 특성을 분석해보았다.
수침된 모든 시료의 용해도와 등온흡습도는 수침 초기 점차 감소하다가 장기간 수침 이 후 점차 증가하는 양상을 보였다. 팽윤력의 경우 수침 초기에 감소하다가 이후 재 증가하는 양상을 보였고. 용해도와 팽윤력은 모두 찹쌀전분이 가장 높은 값을 나타내었다. ...
Part 1. 유과는 찹쌀을 기름에 튀긴 한국 전통 식품으로서 전통적인 유과의 제조방법에는 14일 정도의 장기간 수침처리가 적용된다. 수침처리는 유과 특유의 조직감과 팽창성을 부여해주는 중요한 공정으로서 이번 실험에서는 찹쌀과 분쇄된 찹쌀가루, 찹쌀전분을 대상으로 18℃온도 조건에서 14일까지 장기간 수침처리 하였을 때의 물리화학적 특성을 분석해보았다.
수침된 모든 시료의 용해도와 등온흡습도는 수침 초기 점차 감소하다가 장기간 수침 이 후 점차 증가하는 양상을 보였다. 팽윤력의 경우 수침 초기에 감소하다가 이후 재 증가하는 양상을 보였고. 용해도와 팽윤력은 모두 찹쌀전분이 가장 높은 값을 나타내었다. RVA 점도 특성의 경우 수침 초기에 증가한 이후 감소하였으며 10일 이후의 장기간 수침의 결과 재 증가하는 양상을 보였다. 수침액의 pH는 수침이 진행됨에 따라 점차적으로 감소하였고, X-ray 회절분석을 통한 결정형영역의 변화는 나타나지 않았으나 결정화도는 수침기간에 따라 감소하였다.
Part 2. 냉동식품의 주원료 혹은 부원료로서 사용되어지는 전분의 냉해동 안정성은 식품의 품질과 밀접한 관련이 있다. 이러한 전분의 냉해동 안정성은 화학적 변성처리를 통하여 개선 될 수 있으며 현재 활발한 연구가 진행중에 있다. 따라서 이번 실험에서는 전분의 화학적 변성처리 중 가교화와 hydroxypropyl기 치환 처리를 대상으로 하여 각각 단일 처리하였을 때와 교차변성 처리하였을 때의 찹쌀전분과 멥쌀전분의 냉해동 안정성을 시너리시스 값을 토대로 비교분석 해보았다.
찹쌀전분을 대상으로 가교화와 치환처리를 한 결과 냉해동 안정성은 증가하였으며 치환처리 결과 보다 높은 냉해동 안정성을 나타내었다. 두 가지 변성법을 교차처리 하였을 때의 냉해동 안정성은 단일 변성처리법보다 높은 냉해동 안정성을 나타내었다.
멥쌀전분 또한 치환처리를 통하여 높은 냉해동 안정성을 나타내었고, 가교화의 경우 보다 낮은 영향을 주었다. 멥쌀전분의 교차변성의 경우 가교화가 선행된 이후 치환처리를 하였을 때의 냉해동 안정성은 크게 증가하지 않았고, 치환처리가 선행되었을 때 매우 높은 냉해동 안정성을 나타내었다.
Part 1. 유과는 찹쌀을 기름에 튀긴 한국 전통 식품으로서 전통적인 유과의 제조방법에는 14일 정도의 장기간 수침처리가 적용된다. 수침처리는 유과 특유의 조직감과 팽창성을 부여해주는 중요한 공정으로서 이번 실험에서는 찹쌀과 분쇄된 찹쌀가루, 찹쌀전분을 대상으로 18℃온도 조건에서 14일까지 장기간 수침처리 하였을 때의 물리화학적 특성을 분석해보았다.
수침된 모든 시료의 용해도와 등온흡습도는 수침 초기 점차 감소하다가 장기간 수침 이 후 점차 증가하는 양상을 보였다. 팽윤력의 경우 수침 초기에 감소하다가 이후 재 증가하는 양상을 보였고. 용해도와 팽윤력은 모두 찹쌀전분이 가장 높은 값을 나타내었다. RVA 점도 특성의 경우 수침 초기에 증가한 이후 감소하였으며 10일 이후의 장기간 수침의 결과 재 증가하는 양상을 보였다. 수침액의 pH는 수침이 진행됨에 따라 점차적으로 감소하였고, X-ray 회절분석을 통한 결정형영역의 변화는 나타나지 않았으나 결정화도는 수침기간에 따라 감소하였다.
Part 2. 냉동식품의 주원료 혹은 부원료로서 사용되어지는 전분의 냉해동 안정성은 식품의 품질과 밀접한 관련이 있다. 이러한 전분의 냉해동 안정성은 화학적 변성처리를 통하여 개선 될 수 있으며 현재 활발한 연구가 진행중에 있다. 따라서 이번 실험에서는 전분의 화학적 변성처리 중 가교화와 hydroxypropyl기 치환 처리를 대상으로 하여 각각 단일 처리하였을 때와 교차변성 처리하였을 때의 찹쌀전분과 멥쌀전분의 냉해동 안정성을 시너리시스 값을 토대로 비교분석 해보았다.
찹쌀전분을 대상으로 가교화와 치환처리를 한 결과 냉해동 안정성은 증가하였으며 치환처리 결과 보다 높은 냉해동 안정성을 나타내었다. 두 가지 변성법을 교차처리 하였을 때의 냉해동 안정성은 단일 변성처리법보다 높은 냉해동 안정성을 나타내었다.
멥쌀전분 또한 치환처리를 통하여 높은 냉해동 안정성을 나타내었고, 가교화의 경우 보다 낮은 영향을 주었다. 멥쌀전분의 교차변성의 경우 가교화가 선행된 이후 치환처리를 하였을 때의 냉해동 안정성은 크게 증가하지 않았고, 치환처리가 선행되었을 때 매우 높은 냉해동 안정성을 나타내었다.
Part 1.
Yukwa is a traditional Korean oil-puffed snack made of waxy rice. In traditional yukwa processing, milled waxy rice is steeped or soaked for 2 to 14 days, which is an extraordinary lengthy period for hydration. Generally, the objective of steeping or soaking is to hydrate the waxy grain suff...
Part 1.
Yukwa is a traditional Korean oil-puffed snack made of waxy rice. In traditional yukwa processing, milled waxy rice is steeped or soaked for 2 to 14 days, which is an extraordinary lengthy period for hydration. Generally, the objective of steeping or soaking is to hydrate the waxy grain sufficiently to enable it to be gelatinized on subsequent heating. The qualities of yukwa depend entirely on the processing conditions including soaking time and the steeping period is related to texture and volume expansion, which are the most important characteristics of yukwa. The objective of this study was to investigate the effect of soaking time on physicochemical properties of waxy rice, waxy rice flour and waxy rice starch.
Waxy rice (WR), waxy rice flour (WRF), waxy rice starch (WRS) were soaked at 18℃ for 14day and dried at 40℃. Dried samples were grounded and sieved using 180mesh. Physicochemical properties of three samples, such as swelling power, solubility, moisture sorption isotherms, pasting properties using RVA and crystal pattern using X-ray diffractometer, were determined.
In all samples, soaking time greatly influenced moisture sorption isotherms but it did not show typical pattern. Swelling power did not greatly changed by soaking time in three samples. Solubility decreased with increasing soaking time in all three samples indication that some soluble particles were exuded during soaking. In RVA pasting properties, WR and WRF showed similar pattern, while WRS showed different pasting properties. This suggests that rice protein plays significant role in pasting properties. X-ray diffraction patterns of all three samples showed typical A-type crystal pattern suggesting that soaking did not affect crystalline region of samples.
Part 2.
Starch has been incorporated in many frozen foods either as main material or additive. Thus, evaluating the stability of starch gel when submitted to freezing and thawing is of great interest in order to guarantee the quality of the product. Generally chemical modification is usually carried out to overcome the unstable properties of starch and to improve its physical properties. Many starches were chemically modified and their physicochemical properties were reported. However, limited information is available on freeze-thaw stability of cross-modified starches. In this study, freeze-thaw stability of cross-linked (CL), hydroxypropylated (HP), and cross-modified (CL after HP, HP after CL) waxy and non-waxy rice starches were investigated. HP and CL were carried out using propylene oxide (2 ~ 12 %) and POCl₃ (0.005 ~ 0.06 %), respectively. Cross-linking and hydroxyl propylation increase the freeze-thaw stability of both waxy and non-waxy rice starches. In case of waxy rice starch, hydroxypropylation showed higher stability than cross-linking. Degree of hydroxypropylation did not greatly affect the freeze-thaw stability except 12 % hydroxypropylation. Cross-modified waxy rice starch revealed the synergistic effect resulting in the highest stability than single modified (CL or HP) waxy rice starches. For non-waxy rice starch, hydroxypropylated starches showed relatively higher freeze-thaw stability than cross-linked starches. On the other hand, degree of cross-linking greatly affected the stability compared to degree of hydroxypropylation. In case of cross-linked and then hydroxypropylated non-waxy rice starches, cross-linked starch with 0.02 % of POCl₃ showed higher stability than cross-linked starch with 0.005 % POCl₃. However, in case of hydroxypropylated and then cross-linked non-waxy rice starches, hydroxypropylated starch with 12 % propylene oxide showed higher stability than hydroxypropylated starch with 2 % propylene oxide. These results indicate that cross-modification had synergistic effect on freeze thaw stability of starch compared to single modification. Moreover, the order of modification greatly influenced the freeze-thaw stability of cross-modified starch.
Part 1.
Yukwa is a traditional Korean oil-puffed snack made of waxy rice. In traditional yukwa processing, milled waxy rice is steeped or soaked for 2 to 14 days, which is an extraordinary lengthy period for hydration. Generally, the objective of steeping or soaking is to hydrate the waxy grain sufficiently to enable it to be gelatinized on subsequent heating. The qualities of yukwa depend entirely on the processing conditions including soaking time and the steeping period is related to texture and volume expansion, which are the most important characteristics of yukwa. The objective of this study was to investigate the effect of soaking time on physicochemical properties of waxy rice, waxy rice flour and waxy rice starch.
Waxy rice (WR), waxy rice flour (WRF), waxy rice starch (WRS) were soaked at 18℃ for 14day and dried at 40℃. Dried samples were grounded and sieved using 180mesh. Physicochemical properties of three samples, such as swelling power, solubility, moisture sorption isotherms, pasting properties using RVA and crystal pattern using X-ray diffractometer, were determined.
In all samples, soaking time greatly influenced moisture sorption isotherms but it did not show typical pattern. Swelling power did not greatly changed by soaking time in three samples. Solubility decreased with increasing soaking time in all three samples indication that some soluble particles were exuded during soaking. In RVA pasting properties, WR and WRF showed similar pattern, while WRS showed different pasting properties. This suggests that rice protein plays significant role in pasting properties. X-ray diffraction patterns of all three samples showed typical A-type crystal pattern suggesting that soaking did not affect crystalline region of samples.
Part 2.
Starch has been incorporated in many frozen foods either as main material or additive. Thus, evaluating the stability of starch gel when submitted to freezing and thawing is of great interest in order to guarantee the quality of the product. Generally chemical modification is usually carried out to overcome the unstable properties of starch and to improve its physical properties. Many starches were chemically modified and their physicochemical properties were reported. However, limited information is available on freeze-thaw stability of cross-modified starches. In this study, freeze-thaw stability of cross-linked (CL), hydroxypropylated (HP), and cross-modified (CL after HP, HP after CL) waxy and non-waxy rice starches were investigated. HP and CL were carried out using propylene oxide (2 ~ 12 %) and POCl₃ (0.005 ~ 0.06 %), respectively. Cross-linking and hydroxyl propylation increase the freeze-thaw stability of both waxy and non-waxy rice starches. In case of waxy rice starch, hydroxypropylation showed higher stability than cross-linking. Degree of hydroxypropylation did not greatly affect the freeze-thaw stability except 12 % hydroxypropylation. Cross-modified waxy rice starch revealed the synergistic effect resulting in the highest stability than single modified (CL or HP) waxy rice starches. For non-waxy rice starch, hydroxypropylated starches showed relatively higher freeze-thaw stability than cross-linked starches. On the other hand, degree of cross-linking greatly affected the stability compared to degree of hydroxypropylation. In case of cross-linked and then hydroxypropylated non-waxy rice starches, cross-linked starch with 0.02 % of POCl₃ showed higher stability than cross-linked starch with 0.005 % POCl₃. However, in case of hydroxypropylated and then cross-linked non-waxy rice starches, hydroxypropylated starch with 12 % propylene oxide showed higher stability than hydroxypropylated starch with 2 % propylene oxide. These results indicate that cross-modification had synergistic effect on freeze thaw stability of starch compared to single modification. Moreover, the order of modification greatly influenced the freeze-thaw stability of cross-modified starch.
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