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Characterization of Korean sweet potato starches: physicochemical, pasting, and digestion properties : 한국산 11 품종 고구마 전분의 이화학 · 호화 및 소화 특성 연구
DC Field | Value | Language |
---|---|---|
dc.contributor.advisor | 문태화 | - |
dc.contributor.author | 백혜림 | - |
dc.date.accessioned | 2017-07-14T06:17:05Z | - |
dc.date.available | 2017-07-14T06:17:05Z | - |
dc.date.issued | 2013-02 | - |
dc.identifier.other | 000000009476 | - |
dc.identifier.uri | https://hdl.handle.net/10371/125448 | - |
dc.description | 학위논문 (석사)-- 서울대학교 대학원 : 협동과정 농업생물공학전공, 2013. 2. 문태화. | - |
dc.description.abstract | Physicochemical, pasting, and digestion properties of Korean sweet potato starches were investigated. Sweet potato starch granules were oval, round, polygonal, spherical, and bell-shaped and of 10.2-15.3µm in mean particle diameter. The average particle size of Jeongmi was the highest, while Daeyumi was the lowest. Amylose content of the sweet potato starches varied from 12.3 to 17.4%. Jeongmi showed the highest values for Mw (14.6ⅹ107g/mol), whereas Daeyumi had the lowest (7.2ⅹ107g/mol). A similar chain length distribution of amylopectin was found in 11 sweet potato starches. The portion of B3 (DP≥37) correlated (r=0.66, p<0.01) with the amount of leached amylose. Thermal properties of DSC showed the high values of To, Tp, and Tc in Shinyulmi and Jeongmi, but a relatively low value in Daeyumi. All sweet potato starches exhibited a characteristic Ca-type diffraction pattern. Different patterns were revealed among the swelling factors of sweet potato starches depending on temperature. The contents of rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) in sweet potato starches ranged from 9.6 to 17.4%, 31.4 to 45.6%, 35.7 to 62.8%, respectively. Shinyulmi and Happymi had the highest SDS, and Jeongmi had the highest RS. According to the Rapid visco analyzer (RVA) viscosity profiles, differences were observed in pasting parameters such as pasting temperature, peak viscosity, final viscosity and breakdown. Happymi showed the highest breakdown, and lowest final viscosity, setback, pasting time, and pasting temperature. | - |
dc.description.tableofcontents | CONTENTS
Abstract I Contents III List of figures V List of tables VI Introduction 1 Materials and Methods 4 1. Materials 4 2. Methods 4 2-1. Starch isolation 4 2-2. Granular shape and size distribution 5 2-3. Damaged starch content 5 2-4. Amylose content 6 2-5. Branched chain length distribution 6 2-6. Determination of molecular weight distribution by high-performance size-exclusion chromatography (HPSEC) multi-angle laser-light scattering (MALLS) refractive index (RI) system 7 2-7. X-ray diffraction patterns and relative crystallinity 8 2-8. Measurement of thermal properties 9 2-9. Swelling factor 9 2-10. Close packing and amylose leaching 10 2-11. Pasting properties 11 2-12. Starch digestibility 11 Results and Discussion 13 1. Morphological characteristics of sweet potato starch granules 13 2. Damaged starch 22 3. Amylose content 24 4. Branched chain length distribution of amylopectin and amylose leaching (AML) 26 5. Molecular weight distributions determined by HPSEC-MALLS-RI 30 6. X-ray diffraction pattern and crystallinity 33 7. Thermal properties 37 8. Swelling factor 40 9. Digestibility 46 10. Pasting properties 49 Conclusion 53 References 55 국문초록 63 | - |
dc.format | application/pdf | - |
dc.format.extent | 1486924 bytes | - |
dc.format.medium | application/pdf | - |
dc.language.iso | en | - |
dc.publisher | 서울대학교 대학원 | - |
dc.subject | sweet potato starch | - |
dc.subject | digestibility | - |
dc.subject | slowly digestible starch | - |
dc.subject | resistant starch | - |
dc.subject | pasting properties | - |
dc.subject.ddc | 660 | - |
dc.title | Characterization of Korean sweet potato starches: physicochemical, pasting, and digestion properties | - |
dc.title.alternative | 한국산 11 품종 고구마 전분의 이화학 · 호화 및 소화 특성 연구 | - |
dc.type | Thesis | - |
dc.description.degree | Master | - |
dc.citation.pages | VI, 66 | - |
dc.contributor.affiliation | 농업생명과학대학 협동과정 농업생물공학전공 | - |
dc.date.awarded | 2013-02 | - |
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