Optimum conditions for the freeze-thaw stability (FTS) of mung bean starch (MBS) paste as a main ingredient in omija-eui were investigated. For the optimization of the paste preparation condition, the FTS of MBS prepared by boiling in a shaking water bath (BMSW) or by pressure-cooking in an autoclav...
Optimum conditions for the freeze-thaw stability (FTS) of mung bean starch (MBS) paste as a main ingredient in omija-eui were investigated. For the optimization of the paste preparation condition, the FTS of MBS prepared by boiling in a shaking water bath (BMSW) or by pressure-cooking in an autoclave (PCMA) were analyzed using a response surface methodology (RSM). In addition, the effects of various additives such as gums, sugars, and emulsifier were evaluated on the FTS of MBS paste prepared under optimal conditions. The predicted maximal FTS of MBS paste prepared by the PCMA method (73%) was higher than that of the paste prepared by the BMSW method (36%). In case of additives, gellan gum and sodium alginate effectively prevented the syneresis of MBS paste in the BMSW method and in the PCMA method, respectively. The use of a fructose fatty acid ester as an emulsifier decreased syneresis in a dose-dependent, while the addition of sugars accelerated syneresis. Consequently, MBS paste for omija-eui preparation may be efficiently prepared by adding sodium alginate and fructose fatty acid ester under the optimal conditions of 4.3% MBS content, $121^{\circ}C$ heating temperature, and $89^{\circ}C$ cooling temperature by pressure-cooking in an autoclave.
Optimum conditions for the freeze-thaw stability (FTS) of mung bean starch (MBS) paste as a main ingredient in omija-eui were investigated. For the optimization of the paste preparation condition, the FTS of MBS prepared by boiling in a shaking water bath (BMSW) or by pressure-cooking in an autoclave (PCMA) were analyzed using a response surface methodology (RSM). In addition, the effects of various additives such as gums, sugars, and emulsifier were evaluated on the FTS of MBS paste prepared under optimal conditions. The predicted maximal FTS of MBS paste prepared by the PCMA method (73%) was higher than that of the paste prepared by the BMSW method (36%). In case of additives, gellan gum and sodium alginate effectively prevented the syneresis of MBS paste in the BMSW method and in the PCMA method, respectively. The use of a fructose fatty acid ester as an emulsifier decreased syneresis in a dose-dependent, while the addition of sugars accelerated syneresis. Consequently, MBS paste for omija-eui preparation may be efficiently prepared by adding sodium alginate and fructose fatty acid ester under the optimal conditions of 4.3% MBS content, $121^{\circ}C$ heating temperature, and $89^{\circ}C$ cooling temperature by pressure-cooking in an autoclave.
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제안 방법
1. A 3-dimensional response surface showing the effect of MBS content and the heating temperature (A and B), the heating temperature and the heating time (C), the heating temperature and the cooling temperature (D), MBS content and the heating time (E), and MBS content and the cooling temperature (F) on syneresis of MBS pastes for omija-eui prepared with MBSW (left) and PCMA (right) methods.
To determine the effect of additives on the FTS of MBS paste, gums, sugars, and emulsifiers were added to optimal MBS pastes prepared via the BMSW or PCMA method. After 0.1, 0.3, and 0.5%(w/v) addition of guar gum, locust bean gum, gellan gum, or sodium alginate, the addition of a fructose fatty acid ester as the emulsifying agent, and the addition of 10, 30, and 50%(w/v) of sucrose, maltose, or glucose, the FTSs for each additive were analyzed by measuring the resultant change in syneresis.
Changes in syneresis during repeated freeze-thaw cycles were examined after adding 0.3% gum (i.e., guar gum, locust bean gum, gellan gum, or sodium alginate) to MBS pastes prepared under optimal conditions using the BMSW or PCMA method (Fig. 2). In both methods, gelation and syneresis increased with increasing number of freeze-thaw cycles, and the structure of the MBS paste slowly deteriorated.
, Cary, NC, USA) to obtain the interaction between the process variables and the response. The analysis of results from each design produced a predictive model of the response as a function of the process factors.
To ascribe the effect of various factors on the response surface in the region of investigation, a central composite design (CCD) with 3 factors at 3 levels was performed. The investigated factors were MBS content, heating temperature, and heating time in the BMSW method, and MBS content, heating temperature, and cooling temperature in the PCMA method (Table 1). A 3-dimensional graph was obtained from the calculated response surface using the following equation:
The optimal conditions for MBS paste preparation to minimize syneresis were determined using the RSM. To ascribe the effect of various factors on the response surface in the region of investigation, a central composite design (CCD) with 3 factors at 3 levels was performed. The investigated factors were MBS content, heating temperature, and heating time in the BMSW method, and MBS content, heating temperature, and cooling temperature in the PCMA method (Table 1).
To determine the effect of additives on the FTS of MBS paste, gums, sugars, and emulsifiers were added to optimal MBS pastes prepared via the BMSW or PCMA method. After 0.
대상 데이터
05 level using Duncan’s multiple comparison test. All experiments were performed in triplicate.
Mung bean starch (MBS) was prepared with powdered mung beans, which had been cultivated in Cheorwon province of Korea, using the alkali method described by Joo and Chun (23), with some modifications. Guar gum, locust bean gum, glucose, and sucrose were purchased from Sigma-Aldrich (St. Louis, MO, USA), and gellan gum, sodium alginate, and maltose were obtained from Wako Pure Chemical Industries (Tokyo, Japan), Kanto Chemical Co., Inc. (Tokyo, Japan) and Fluka Chemie GmbH (Tokyo, Japan), respectively. Fructose fatty acid ester used as an emulsifying agent was purchased from Ilshinwells Co.
데이터처리
Significant differences between sample means were determined at the p<0.05 level using Duncan’s multiple comparison test.
The results were expressed as the mean±standard deviation (SD) and subjected to analysis of variance (ANOVA) using the Statistical Package for the Social Sciences (SPSS, Version 12.0, 2004; SPSS Inc., Chicago, IL, USA).
이론/모형
Alginate, which is an ionic linear copolymer of homopolymeric blocks of (1-4)-linked β-D-mannuronate and its C-5 epimer α-L-guluronate covalently linked in different sequences or blocks, inhibited the crystallization of adjacent water by virtue of its ionicity and inhibited dehydration as a result of strong binding among polysaccharide chains (27). Thus, our results demonstrate that gellan gum and sodium alginate maximize the FTS of MBS paste when using the BMSW and PCMA methods, respectively.
성능/효과
2)Y1 and Y2 were the freeze-thaw syneresis of mung bean starch paste prepared with BMSW and PCMA methods, respectively.
(30) reported that sucrose addition increased starch retrogradation to a greater degree than fructose addition because the interaction between amylopectin and sucrose was hindered by the high molecular weight of sucrose and the presence of more equatorial-OH groups on the glucose residue. Based on these studies and our results, we concluded that sugar is ineffective as an additive to improve the FTS of MBS paste.
2B). Furthermore, after gum addition, MBS paste prepared using the BMSW method showed less syneresis than that prepared via the PCMA method, exhibiting more effective for MBS preparation. Kwon et al.
In both methods, gum addition increased the FTS of MBS paste, and syneresis decreased with increasing gum concentration (data not shown). In the BMSW method, the greatest decrease in syneresis was observed after adding 0.
Kulp and Ponte (33) reported that fatty acids and esters retarded the retrogradation of starch through complex formation of these surfactants with amylose and amylopectin, thus preventing starch crystallization. Our results suggest that 0.5% fructose fatty acid ester is appropriate as an additive for MBS paste in omija-eui preparation, because it decreased syneresis in pastes prepared via both the BMSW and PMCA methods.
In conclusion, the optimum conditions for the preparation of MBS paste with improved FTS were investigated using different preparation method and various additives. The FTS of MBS paste prepared by the PCMA method (73%) was more stable than that of the paste prepared by the BMSW method (36%). In case of additives, gellan gum and sodium alginate effectively prevented the syneresis of MBS paste and the use of a fructose fatty acid ester as an emulsifier decreased syneresis in a dose-dependent.
are the coded settings for MBS content, heating temperature, and heating time (BMSW) or cooling temperature (PCMA), respectively. The analysis revealed that heating temperature affected syneresis in BMSW, and that MBS content affected syneresis in PCMA. The 3-dimensional graph obtained from the calculated response surface is shown in Fig.
3% for MBS content, 121℃ for heating temperature, and 89℃ for cooling temperature, yielding predicted minimal syneresis of 27% and maximal FTS of 73% (Table 2). Thus, our results indicate that the PCMA method is more suitable for preparing MBS paste as a main ingredient of omija-eui than the BMSW method.
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