밀전분으로 RS 4형 저항전분 제조시단백질 정제 정도의 영향

Effect of Degree of Removing Protein from Wheat Starch on RS 4 Type Starch Preparation

전분의 단백질 함량이 가교결합 RS 4 전분의 RS 수율과 성질에 영향을 주는지 알기 위하여 밀가루로부터 단백질 함량이 088%, 0.52%, 0.31%, 0.17%인 전분을 분리하고 가교결합 RS 4 전분을 제조하여 RS 수율과 저항전분의 특성을 비교하였다. RS 수율은 단백질 함량이 0.17%인 전분으로 RS 4를 제조하였을 때 가장 높았으며 단백질 함량이 증가하면 RS 수율이 감소하였다. 수분흡수력은 단백질 함량이 낮고 RS 수율이 높은 경우 가장 낮았으며 가열후에 2배 증가하였다. 형태는 단백질 함량과 관계없이 전분입자 모양을 그대로 유지하였고, 가열후에 덩어리지는 경향을 보였다. X-선회절도에 의한 특성은 생전분과 같은 A형 결정패턴을 보였으며 가열후에는 무정형으로 변하였으며, DSC에 의해서는 단백질 함량과는 관계없이 호화피크인 64.6~89.6℃와 140.0℃ 부근에서 endotherm을 보였다.

To investigate the effect of protein content of raw wheat starch on cross-linked RS 4 starch formation and its characterization, cross-linked RS 4 starches were prepared from wheat starches which have 0.88%, 0.52%, 0.31% and 0.17% protein, respectively and their RS level and properties were measured. As protein content increased. RS level of RS 4 decreased. RS level of RS 4 prepared from wheat starch having 0.17% protein was the highest. Water absorption of RS 4 starch prepared from starch having the lowest protein content was the lowest. After RS 4 starch was heated in boilng water bath with magnetic stirrer for 1hr, its water absorption was increased. The shapes of RS 4 prepared from starch with different protein were not different from those of raw starch. The crystalline patterns of RS 4 starch by X-ray diffractogram were all A-type, but the peaks on X-ray diffractogram were disappeared after heating. Two different endotherms were shown in all RS 4 starches at 64.6~89.6℃ and 140.0℃ by DSC, the first one was thought gelatinization peak but the second one was unknown peak.