Investigation of Physical Property Change in Modified Corn Starch by Ultra Fine Pulverization

Han, Myung Ryun; Kim, Ae Jung; Chang, Moon Jeong; Lee, Soo Jeong; Kim, Hee Sun; Kim, Myung Hwan

doi:10.13050/foodengprog.2009.13.4.335

Food Eng. Prog. 2009; 13(4):335-340

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2009.13.4.335

Article

초미세분쇄를 이용한 옥수수 변성전분의 물리적 특성 변화 구명

한명륜¹, 김애정¹, 장문정², 이수정³, 김희선⁴, 김명환⁴^,^*

Investigation of Physical Property Change in Modified Corn Starch by Ultra Fine Pulverization

Myung Ryun Han¹, Ae Jung Kim¹, Moon Jeong Chang², Soo Jeong Lee³, Hee Sun Kim⁴, Myung Hwan Kim⁴^,^*

Author Information & Copyright ▼

¹혜전대학 식품영양과

²국민대학교 식품영양학과

³부천대학교 식품영양과

⁴단국대학교 식품공학과

¹Department of Food & Nutrition, Hyejeon College

²Department of Food & Nutrition, Kookmin University

³Department of Food & Nutrition, Bucheon University

⁴Department of Food Engineering, Dankook University

^*Corresponding author: Myung Hwan Kim, Department of Food Engineering, Dankook University, Cheonan 330-714, Korea, Tel: +82-41-550-3563; Fax: +82-41-550-3566, E-mail: kmh1@dankook.ac.kr

ⓒ Copyright 2009 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Oct 21, 2009; Revised: Nov 18, 2009; Accepted: Nov 18, 2009

Published Online: Nov 30, 2009

Abatract

This study was performed to analyze changes in the molecular structural and physical properties of modified corn starch, in which particle structure was broken using high impact planetary mill and ultra fine pulverizing techniques. The average diameter and specific surface area of the modditied corn starch after pulverization decreased 50% and increased 567%, respectively. Content of low molecular substances mersured using gel permeation chromatography (GPC) increased from 21.0% to 86.5% after pulverizing corn starch. Damaged starch content also increased from 9.63% to 83.57% after pulverizing corn starch. After pulverization, gel formation capacity corn starch was reduced compared to that of control by structure breakdown.

Keywords: corn starch; molecular structural property; physical property; high impact planetary mill; ultra fine pulverization

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초미세분쇄를 이용한 옥수수 변성전분의 물리적 특성 변화 구명

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