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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2011; 15(2):155-161

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2011.15.2.155

Article

압출성형 공정변수에 따른 옥수수전분 팽화물의 당화특성

이규철1, 김연수1, 류기형1,*
Saccharification Characteristics of Extruded Corn Starch at Different Process Parameters
Kyu-Chul Lee1, Yeon-Soo Kim1, Gi-Hyung Ryu1,*
1공주대학교 식품공학과
1Department of Food Science and Technology, Kongju National University
*Corresponding author: Gi-Hyung Ryu, Department of Food Science and Technology, Kongju National University, Yesan, Chungnam 340-802, Republic of Korea, Tel: +82-41-330-1484; Fax: +82-41-335-5944, E-mail : ghryu@kongju.ac.kr

ⓒ Copyright 2011 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: Nov 30, 2010; Revised: Apr 25, 2011; Accepted: Apr 27, 2011

Published Online: May 31, 2011

Abatract

The aim of this study was to determine the effects of different extrusion conditions on the saccharification characteristics( initial reaction velocity, reaction rate constant, yield) of extruded corn starch. Extruded corn starch-water slurries were mixed with alpha-amylase for the enzymatic saccharification. The saccharification yield of extruded corn starch was high at lower feed moisture content and higher barrel temperature. The solubility of extrudates increased with increase in the SME input which increased with increase in the feed moisture content. Starch hydrolysates having DE 63.8 was obtained after 2 hr reaction. The initial reaction velocity of the extrudate slurry with alpha-amylase was higher with decrease in the feed moisture content. The initial reaction velocity of extruded corn starch was the highest (2.26 × 10−3mmol/mL · min) at 25% feed moisture content and 120°C barrel temperature, 250 rpm screw speed. The pregelatinized starch was 1.83 × 10−3mmol/mL · min as a control. Reaction rate constant was a similar trend to initial reaction velocity.

Keywords: extruded corn starch; saccharification; initial reaction velocity