Food Engineering Progress
Korean Society for Food Engineering
Article

하이드록시프로필화 후 가교화시킨 복합변성 쌀 전분의 이화학적 특성

최현욱1, 김상갑1, 최성원2, 김창남3, 유승석4, 김병용1, 백무열1,*
Hyun-Wook Choi1, Sang-Kab Kim1, Sung-Won Choi2, Chang-Nam Kim3, Seung-Seok Yoo4, Byung-Yong Kim1, Moo-Yeol Baik1,*
1경희대학교 생명자원과학연구원 식품공학과
2오산대학교 호텔조리계열
3혜전대학교 호텔제과제빵과
4세종대학교 호텔관광대학 외식경영학과
1Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University
2Department of Food and Culinary Arts, Osan University
3Department of Hotel Baking Technology, Hyejeon University
4Deaprtment of Culinary and Food Service Management, Sejong University
*Corresponding author: Moo-Yeol Baik, Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, Korea, Tel: +82-31-201-2625; Fax: +82-31-204-8116, E-mail: mooyeol@khu.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: Sep 27, 2011; Revised: Oct 27, 2011; Accepted: Oct 27, 2011

Published Online: Nov 30, 2011

Abatract

Physicochemical properties of hydroxypropylated and cross-linked (HPCL) rice starch were investigated. Dual modification of rice starch was carried out by hydroxypropylation using propylene oxide (2, 6, and 12%) and then cross-linking using phosphorus oxychloride (0.005% and 0.02%). Swelling power of dual-modified rice starch increased at lower temperature (60°C) than that of native rice starch (70°C). HPCL rice starch showed slightly lower solubility (1.6-6.1%) than native rice starch (2.2-13.8%). Solubility and swelling power tended to gradually increase with increasing phosphorus oxychloride contents. RVA pasting temperature (66.2-70.8°C) and peak viscosity (160.6-171.1 RVU) of HPCL rice starch were lower than that of those of native starch (71.3°C, 190.4 RVU) and decreased with increasing propylene oxide concentration. DSC thermal transitions of HPCL rice starches shifted to lower temperature and show less amylopectin melting enthalpy (11.8-9.8 J/g) than that of native rice starch (11.9 J/g). Overall, physicochemical properties of HPCL rice starches were highly dependent on hydroxypropylation rather than cross-linking.

Keywords: hydroxypropylation; cross-linking; POCl3; dual modified rice starch