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Structural and rheological properties of normal rice and potato starches with amylosucrase-treated starch added : 아밀로수크레이즈 처리 전분을 첨가한 쌀과 감자 전분의 구조적 및 유변학적 특성
DC Field | Value | Language |
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dc.contributor.advisor | 문태화 | - |
dc.contributor.author | 임혜진 | - |
dc.date.accessioned | 2017-07-14T06:38:42Z | - |
dc.date.available | 2017-07-14T06:38:42Z | - |
dc.date.issued | 2013-02 | - |
dc.identifier.other | 000000009482 | - |
dc.identifier.uri | https://hdl.handle.net/10371/125801 | - |
dc.description | 학위논문 (석사)-- 서울대학교 대학원 : 농생명공학부(식품생명공학전공), 2013. 2. 문태화. | - |
dc.description.abstract | Rice and potato starches with low digestibility were prepared using amylosucrase(AS) from Neisseria polysaccharea and mixed with raw starches in different ratios (0%, 25%, 50%, 75%, and 100%). These mixtures were compeletely gelatinized and retrograded for 14 days at 4℃. The blending of unmodified raw starch and modified starch caused the changes of structural characteristics such as branch chain length distribution, X-ray diffraction and thermal properties, leading to the changes in digestibility and texture properties. The increase in the chains of DP ≥ 13 was observed in the AS-treated starches and starch mixtures, while the short chains of DP ≤ 12 decreased compared with raw starches.
Differential scanning calorimetry showed that the onset, peak and conclusion temperatures increased with an increase in the proportion of AS-treated starches. Especially, the enthalpy of starch mixtures was lower than that of native starch and laid between those of the respective raw and AS-treated starches, suggesting that the starch mixtures had a low tendency towards retrogradation compared with individual raw and AS-treated starches. After AS treatment, X-ray diffraction pattern of rice starch changed from A to B-type, whereas potato starch maintained the original B-type pattern. All starch mixtures exhibited B-type pattern, and their relative crystallinity increased with an increase in the proportion of AS-treated starch. The contents of SDS and RS were proportional to the amount of AS-treated starch. In texture analysis, the starch mixtures showed lower or similar gel hardness compared with the respective individual starches, unmodified starch and modified starch. The chewiness exhibited a similar tendency to by hardness and cohesiveness. Especially, chewiness and cohesiveness were related to microstructure of starch mixture gels. The samples with low values of cohesiveness and chewiness exhibited more loose structures and contained some empty spaces. In summary, the starch mixtures showed different structural and rheological characteristics according to the amount of AS-treated starch added. These mixtures maintained low digestibility and reduced the rheological disadvantages of AS-treated starches. | - |
dc.description.tableofcontents | Abstract Ι
Abbreviations III Contents IV List of figures VI List of tables VII Introduction 1 Materials and Methods 5 1. Materials 5 2. Methods 6 2-1. Assay of amylosucrase activity 6 2-2. Preparation of AS-treated starches 6 2-3. Determination of amylopecin branch chain distribution by high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD) 7 2-4. Starch digestibility 8 2-5. Preparation of starch mixtures 9 2-6. X-ray diffraction patterns and relative crystallinity 10 2-7. Thermal properties determined by differential scanning calorimetry (DSC) 10 2-8. Texture analysis 11 2-9. Energy-filtering transmission electron microscopy (EFTEM) 12 2-10. Statistical analysis 13 Results and Discussion 14 1. In vitro starch digestility of AS-treated starches affected by storage time 14 2. Branch chain length distributions of raw and AS-treated starches 18 3. Thermal properties 25 4. X-ray diffraction patterns and relative crystallinity 32 5. Determination of digestibility of starch mixtures 40 6. Gel textural properties 44 7. Microstructures of starch mixture gels 50 Conclusion 54 References 56 국문초록 64 | - |
dc.format | application/pdf | - |
dc.format.extent | 2217196 bytes | - |
dc.format.medium | application/pdf | - |
dc.language.iso | en | - |
dc.publisher | 서울대학교 대학원 | - |
dc.subject | slowly digestible starch | - |
dc.subject | amylosucrase | - |
dc.subject | starch blend | - |
dc.subject | digestibility | - |
dc.subject | retrogradation | - |
dc.subject | texture | - |
dc.subject.ddc | 630 | - |
dc.title | Structural and rheological properties of normal rice and potato starches with amylosucrase-treated starch added | - |
dc.title.alternative | 아밀로수크레이즈 처리 전분을 첨가한 쌀과 감자 전분의 구조적 및 유변학적 특성 | - |
dc.type | Thesis | - |
dc.description.degree | Master | - |
dc.citation.pages | VII, 66 | - |
dc.contributor.affiliation | 농업생명과학대학 농생명공학부 | - |
dc.date.awarded | 2013-02 | - |
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