[논문]Physicochemical Properties of Job's Tears (Coix lachryma-jobi L.) Starch Modified with Different Levels of Acid Hydrolysis

Kim, Hye-Won; Lee, Kwang-Yeon; Bae, In-Young; Jun, Soo-Jin; Lee, Ji-Yeon; Lee, Hyeon-Gyu

Physicochemical Properties of Job's Tears (Coix lachryma-jobi L.) Starch Modified with Different Levels of Acid Hydrolysis 원문보기

Food science and biotechnology, v.18 no.5, 2009년, pp.1145 - 1149

Kim, Hye-Won (Department of Food Science and Nutrition, Hanyang University) , Lee, Kwang-Yeon (Department of Food Science and Nutrition, Hanyang University) , Bae, In-Young (Department of Food Science and Nutrition, Hanyang University) , Jun, Soo-Jin (Department of Food Science and Nutrition, Hanyang University) , Lee, Ji-Yeon (Department of Food Science and Nutrition, Hanyang University) , Lee, Hyeon-Gyu (Department of Food Science and Nutrition, Hanyang University)

Abstract ▼ AI-Helper

Physicochemical properties of native and acid-modified Job's tears (Coix lachryma-jobi L.) starches were investigated. Starch extracted from Job's tears was treated with 2.2 N hydrochloric acid for different length of time (3, 6, 12, and 18 hr). The hydrolysis pattern of starches with the acid proceeded rapidly up to 12 hr and then the approached constant values. The swelling power of acid-modified starches measured at all temperatures was lower than that of its native counterparts and the water solubility index increased as temperature and hydrolysis time increased. Rapid visco analyzer viscograms of acid-modified starches demonstrated a very low viscosity as compared with that of native starch. However, Xray diffraction did not show any significant alteration in the crystallinity after acid-modification.

주제어

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문제 정의

2). The swelling power of acid-modified starch decreased with an increase in hydrolysis time at all temperature tested in this study. It decreased significantly between 12 and 18 hr.

제안 방법

In this study, Job’s tears starches were subjected to acid hydrolysis under different conditions. Then, the physicochemical and structural properties of the resulting products were evaluated as a function of the degree of hydrolysis.

대상 데이터

All experiments were performed in triplicate. The results were expressed as the mean±standard deviation (SD).

데이터처리

One-way analysis of variance (ANOVA) followed by Duncan’s multiple comparison test was performed.

이론/모형

2 N NaOH and filtered through suction (Whatman filter #2). Carbohydrates content in the filtered liquid was assayed by phenol sulfuric acid method. The residues were washed 3 times with distilled water and dried at 60℃ for 24 hr.
The supernatant was removed and the swollen granules weighed (W_s). The total solid carbohydrate (W₁) of supernatant was determined by using the phenol sulfuric acid method. WSI and SP were calculated as follows;
Water solubility index (WSI) and swelling power (SP) were determined by the method of Li and Yeh (17). A suspension of 0.

성능/효과

1)Different subscripts within the same column are significantly different among samples α=0.05 level by Duncan’s multiple range test; ND, not detected.

후속연구

Thus, the physicochemical properties of the modified Job’s tears starches measured in this study can be a clue for its practical use in food products. Further research would be necessary to evaluate its rheological and textural performances in a food system when incorporated into food formulations.

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