초산 처리에 따른 녹두 및 도토리전분의 이화학적 특성 변화

최수영¹, 김하윤¹, 박보람¹, 유선미¹, 한혜민¹^,^*

Effect of Acetylation on Physicochemical Properties of Mungbean and Acorn Starches

Soo Young Choi¹, Ha Yun Kim¹, Bo Ram Park¹, Seon Mi Yoo¹, Hye Min Han¹^,^*

¹농촌진흥청 국립농업과학원 농식품자원부

¹Department of AgroFood Resorces, National Academy of Agricultural Science, Rural Development Administration

^*Corresponding author: Hye Min Han, Department of AgroFood Resorces, National Academy of Agricultural Science, Rural Development Administration, Suwon 441-853, Korea, Tel: +82-31-299-0463; Fax: +82-31-299-0454, E-mail: hyemin58@korea.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: Oct 01, 2013; Revised: Nov 01, 2013; Accepted: Nov 04, 2013

Published Online: Nov 30, 2013

Abatract

This study was performed to identify the physicochemical properties of acetylated mungbean starch (AMS) and acetylated acorn starch (AAS). AMS and AAS were prepared by the reaction of mungbean and acorn starch with acetic anhydride and passed through a 100-mesh sieve. The blue values of AMS and AAS were higher than those of native starch. Swelling power and solubility were increased by acetylation reaction. As for Rapid Visco Analyzer (RVA) properties, the pasting temperature of AMS and AAS was decreased to 64.4 and 74.8°C, respectively, lowering 2-6°C in temperature by acetylation reaction. But peak viscosity, final viscosity, breakdown, and setback were decreased in AMS, while AAS was increased. AAS gels were significantly decreased in TPA features, including hardness, springiness, chewiness, and gumminess.

Keywords: mungbean starch; acorn starch; acetylation