초록

국내에서 육성한 고구마 품종의 괴근 육질 및 분질도별 품질 특성을 구명함으로써 가공식품제조 및 품질평가를 위한 이화학적 정보를 구축하며, 재배지역에 따른 고구마의 품질 특성 및 이들로부터 추출한 전분의 특성을 파악하여 고구마 산업의 새로운 식품소재로서 그 활용 방안
을 모색하고 고구마 재배 농업인에게 필요한 신 이용기술 및 가공제품 개발로 농가 신소득원을 창출하고자 수행하였다.

Abstract ▼

This research was performed to find out the effect of cultivation Region in the quality properties of sweetpotato and physicochemical characteristics of starch of ten sweetpotato cultivars. Following sweetpotato cultivars were used for analysis: yellow sweetpotato (Daeyumi, Shingeonmi, Jinhongmi, Sh

This research was performed to find out the effect of cultivation Region in the quality properties of sweetpotato and physicochemical characteristics of starch of ten sweetpotato cultivars. Following sweetpotato cultivars were used for analysis: yellow sweetpotato (Daeyumi, Shingeonmi, Jinhongmi, Shinyulmi, Yulmi, Yeonhwangmi) and purple sweetpotato(Shinjami, Yeonjami) and orange sweetpotato(Juhwangmi, Shinhwangmi). Samples were cultivated in Muan(Bioenergy crop research center), Iksan, Nonsan, Boryeong and Hamyang.
Precipitation and average temperature during the growth period of sweetpotato cultivation were 882～1,682 mm and 16.7～28.2℃, respectively. Accumulated temperature were 3,122～3,282℃. Soil texture of sandy loam was found in Muan, Iksan, Boryeong, were sandy clay loam in Nonsan, and loam in Hamyang. Yield of root, dry matter content, starch value and soluble solids contents were higher Muan than Hamyang Region. L/W ratio was higher in Hamyang. The crude lipid content, ash content of sweetpotato meals were higher in Hamyang Region. The starch content of sweetpotato was higher in Muan than Hamyang Region. The amylose content were 22.3～30.9%, and the highest amylose content was shown in Iksan Region. There was significant difference in physico-chemical characteristics of sweetpotato starch according to cultivation Regions and cultivars. Pasting properties of RVA showed the lowest values of pasting temperature in Hamyang Region, but the highest
values in Daeyumi cultivar. Thermal properties of DSC showed the highest values of To, Tp, Tc in Muan Region, but the lowest value in Hamyang Region. There was no difference among X-ray pattern and scanning eletron micrographs(×2000) of sweetpotato starch according to cultivation Region, cultivars, and cultivation period. A similar chain length distribution of amylopectin was found in sweetpotato cultivars, indicating that DP 12 had the highest distribution, especially, Yulmi, Shingeonmi and Yeonhwangmi.
Starch content, the values of pasting temperature and the particle size of sweetpotato starches increased according to cultivation period.
Therefore, the results from this studies confirmed that cultivation Region, cultivation cultivars, cultivation period play an important role in the change of sweetpotato quality and physicochemical characteristic of sweetpotato starch.

목차 Contents

• 표지 ... 1
• 제출문 ... 2
• 요약문 ... 3
• SUMMARY ... 4
• 제1장 서론 ... 5
• 제1절 연구개발의 목적 ... 5
• 제2절 연구개발의 필요성 ... 5
• 제3절 연구개발의 범위 ... 6
• 제2장 국내외 기술개발 현황 ... 7
• 제1절 세계적 수준 ... 7
• 제2절 국내 수준 ... 7
• 제3장 연구개발수행 내용 및 결과 ... 8
• 제1절 고구마 육질의 분질도에 따른 품질특성 연구 ... 8
• 제2절 재배환경에 따른 고구마 육질의 품질특성 변이 연구 ... 18
• 제4장 연구개발목표 달성도 및 대외기여도 ... 79
• 제1절 목표대비 달성도 ... 79
• 제2절 정량적 성과 ... 79
• 제5장 연구개발결과의 활용계획 ... 81
• 제6장 중요 변동사항 ... 81
• 제7장 참고문헌 ... 82
• 참고 1 연차평가 지적사항 및 조치결과 ... 88
• 참고 2 주요연구 성과 ... 89
• 주요 결과 요약서 ... 91