하이드록시프로필화 후 가교화시킨 복합변성 쌀 전분의 이화학적 특성

최현욱¹, 김상갑¹, 최성원², 김창남³, 유승석⁴, 김병용¹, 백무열¹^,^*

Physiochemical Properties of Dual-Modified (Hydroxypropylated and Cross-linked) Rice Starches

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