국내산 주요 쌀보리 전분의 이화학적 성질에 대한 연구

정용선¹, 김정원¹, 이의석¹, 한영이¹, 길나영¹, 이미자², 이규희³, 홍순택¹^,^*

Studies on Physico-Chemical Characterization of Starch Extracted from Domestic Barley Cultivars

Yong-Seon Jeong¹, Jeong-Won Kim¹, Eui-Seok Lee¹, Young-Yi Han¹, Na-Young Gil¹, Mi-Ja Lee², Gyu-Hee Lee³, Soon-Taek Hong¹^,^*

¹충남대학교 식품공학과

²국립식량과학원 벼맥류부

³우송대학교 식품생물과학과

¹Department of Food Science & Technology, Chungnam National University

²Department of Rice and Winter Cereal Crop, National Institute of Crop Science

³Department of Food Science & Biotechnology, Woosong University

^*Corresponding author: Soon-Taek Hong, Department of Food Science and Technology, College of Agriculture and Life science, Chungnam National University, 99 Daehak-ro(St), Yuseong-gu, Daejeon, 305-764, Korea, Tel: +82-42-821-6727; Fax: +82-42-821-8900, E-mail: Hongst@cnu.ac.kr

ⓒ Copyright 2013 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: Jun 13, 2013; Revised: Jul 03, 2013; Accepted: Jul 08, 2013

Published Online: Aug 31, 2013

Abatract

The physicochemical properties of starch extracted from domestic barley cultivars (Saessal, Saechal, and Heenchal barley) and the rheological properties of its suspension upon heating were investigated. The amylose contents of starch from Saessal, Saechal, and Heenchal barley were 29.38, 3.3, and 2.43%, respectively. In water binding capacity and swelling power the lowest values were found with Saessal starch and those of the two other cultivars (Saechal and Heenchal) were similar to each other. Scanning electron microscopy showed that three barley starches consisted of large, elliptical-shaped A-granules and small, spherical B-granules, further confirmed by particle size measurement (i.e., bimodal distribution). With differential scanning calorimetry analysis the gelatinization temperature range (i.e., T₀−T_p) was found to be wider and higher in the order of Saechal > Heenchal ≥ Saessal starch. The lowest enthalpy (ΔH) for gelatinization was found in Saessal starch. From RVA (rapid visco analysis) and small-deformation oscillatory measurements, it was suggested that Saessal starch formed a gel with high strength but was prone to retrograde, while starch from Saechal and Heenchal formed a weak gel but showed a fairly low degree of retrogradation.

Keywords: barley starch; physicochemical properties; gelatinization; rheological properties