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Influence of amylosucrase-treatment on the retrogradation of waxy corn starch
DC Field | Value | Language |
---|---|---|
dc.contributor.advisor | 문태화 | - |
dc.contributor.author | 김보현 | - |
dc.date.accessioned | 2017-07-14T06:50:21Z | - |
dc.date.available | 2017-07-14T06:50:21Z | - |
dc.date.issued | 2013-08 | - |
dc.identifier.other | 000000013351 | - |
dc.identifier.uri | https://hdl.handle.net/10371/126025 | - |
dc.description | 학위논문 (석사)-- 서울대학교 대학원 : 식품공학과, 2013. 8. 문태화. | - |
dc.description.abstract | Waxy corn starch was modified by using amylosucrase (AS) from Neisseria polysaccharea for 1, 3, and 6 hr and retrograded at 4°C and 30°C for 1, 2, and 3 weeks. Branch-chain length distribution, thermal properties, crystallinity, and digestibility were changed by the AS-treatment. A chains (DP ≤ 12) decreased, while both B2 chains (DP 25-36) and B3 chains (DP 25-36) increased with increasing reaction time. Thermal properties of AS-treated starch such as the onset temperature, peak temperature, conclusion temperature, and melting enthalpy increased with enzyme reaction time. The X-ray pattern of AS-treated waxy corn starch changed from A- type to B- type, and peak intensity increased as the AS-treatment time increased. Slowly digestible starch (SDS) and resistant starch (RS) increased, while rapidly digestible starch (RDS) decreased.
After the retrogradation at 4°C, the melting enthalpy of retrograded AS control and 1 hr samples was changed. In the case of the retrogradation at 30°C, only 1 hr samples showed differences in enthalpy. All retrograded AS-treated starches displayed nonsignificant difference in X-ray diffraction pattern. Only relative crystallinity of the retrograded 1 hr sample at 30°C increased from 17.1% to 17.8%. The contents of SDS and RS showed nonsignificant differences, but the RDS of retrograded AS control at 4°C decreased from 84.8% to 79.7%. In addition, the SDS of retrograded 1 hr sample at 30°C increased from 13.5% to 20.8%. In this study, the AS-treatment elongated branch-chain length, and influenced retrogradation of waxy corn starch. Thus, the retrogradation of AS-treated waxy corn starch was affected by branch-chain length and dimension of chains. | - |
dc.description.tableofcontents | Abstract....................................................................Ⅰ
Abbreviations..............................................................III Contents....................................................................IV List of figures.............................................................VI List of tables.............................................................VII Introduction.................................................................1 Materials and Methods........................................................4 1. Materials................................................................4 2. Methods..................................................................5 2-1. Enzyme assay of AS activity...........................................5 2-2. Preparation of AS-treated starch......................................5 2-3. Preparation of retrograded starch.....................................6 2-4. Preparation of debranched starch......................................6 2-5. Determination of amylopecin branch-chain distribution by high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD).............................7 2-6. Measurement of thermal properties.....................................8 2-7. X-ray diffraction patterns and relative crystallinity.................8 2-8. Starch digestibility..................................................9 2-9. Statistical analysis.................................................10 Results and Discussion......................................................11 1. Branch-chain length distributions of AS-treated starches................11 2. Thermal properties......................................................15 3. X-ray diffraction patterns and relative crystallinity...................18 4. Starch digestibility....................................................22 5. Thermal properties of AS-treated starches after retrogradation..........25 6. X-ray diffraction patterns and relative crystallinity of AS-treated starches after retrogradation................................29 7. Starch digestibility of AS-treated starches after retrogradation........34 Conclusion..................................................................38 References..................................................................40 국문초록....................................................................46 | - |
dc.format | application/pdf | - |
dc.format.extent | 1579773 bytes | - |
dc.format.medium | application/pdf | - |
dc.language.iso | en | - |
dc.publisher | 서울대학교 대학원 | - |
dc.subject | amylosucrase | - |
dc.subject | waxy corn starch | - |
dc.subject | retrogradation | - |
dc.subject | digestibility | - |
dc.subject | branch-chain length | - |
dc.subject.ddc | 664 | - |
dc.title | Influence of amylosucrase-treatment on the retrogradation of waxy corn starch | - |
dc.type | Thesis | - |
dc.description.degree | Master | - |
dc.citation.pages | Ⅶ, 47 | - |
dc.contributor.affiliation | 농업생명과학대학 식품공학과 | - |
dc.date.awarded | 2013-08 | - |
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