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,*
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
