가교화 후 하이드록시프로필화한 복합변성 쌀전분의 이화학적 특성

최현욱¹, 홍사훈¹, 최성원², 김창남³, 유승석⁴, 김병용¹, 백무열¹^,^*

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

Hyun-Wook Choi¹, Sa-Hoon Hong¹, 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, 446-701, 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: Oct 05, 2011; Revised: Nov 11, 2011; Accepted: Nov 14, 2011

Published Online: Nov 30, 2011

Abatract

Physicochemical properties of dual-modified rice starches, cross-linked (with POCl₃) and hydroxypropylated (with propylene oxide) rice starches, were studied. Rice starch was cross-linked using POCl₃ (0.005%, 0.02% (v/w)) at 45°C for 2 hr and then hydroxypropylated using propylene oxide (2%, 6%, 12% (v/w)) at 45°C for 24 hr, respectively. Swelling power, solubility, thermal properties (DSC) and pasting properties (RVA) of cross-linked and hydroxypropylated (CLHP) rice starches were determined. Swelling power of CLHP rice starch increased at relatively lower temperature than native rice starch. Solubility of CLHP rice starch was lower than that of native rice starch. Peak viscosity of CLHP rice starch was lower than that of native starch while holding strength and final viscosity were increased with modification. Breakdown value was lower and setback value was higher than native rice starch. DSC thermal transitions of CLHP rice starch shifted toward lower temperature. Amylopectin-melting enthalpy of CLHP rice starch decreased, whereas it was not affected by the amount of POCl₃.

Keywords: dual-modified rice starch; swelling power; solubility; RVA; DSC