Acorn Starch의 유변학적 성질에 관한 연구(III)-Acorn Starch의 유변학적 성질에 미치는 Sucrose효과를 중심으로-

이향애; 김남희

Korean Journal of Rheology, Vol.10, No.1, 7-13, March, 1998

Study on the Rheological Properties of Acorn Starch (III) -Effect of sucrose on the Rheological Properties of Acorn Starch-

이향애, 김남희

초록

중량 평균 분자량 1.22X10⁶이고 다분산도가 8.90이며 수분과 아밀로오스 함량이 각 각 9.35%, 27%인 도토리 전분에 sucrose를 첨가하여 동적 유변학적 특성에 대한 온도와 농도 의존성을 고찰하였다. AS(acorn starch)-sucrose계의 점도는 전단 속도가 증가하면 감소하는 전단담화 현상을 나타내며, sucrose농도가 증가할수록 점도가 증가 하였고 Casson식에 의해 얻어진 항복치는 sucrose농도가 증가하면 증가하였다. 저장영률과 손실영률은 sucrose농도가 증가하면 단일하게 증가하였고 손실 탄성률은 온도가 증가하면 감소하였다. DSC측정 자료를 zipper model에 적용시켜 본 결과 sucrose농도가 증가할수록 zipper의 수와 junction zone의 수는 증가했으며 크기는 감소하였다. Sucrose는 전분과 수소 결합을 형성하여 용액내에서 가소제처럼 거동함을 알 수 있었다.

The rheological and thermal properties of acorn starch solutions with and without sucrose were inv estigated. The molecular weight and polydispersity of purified acorn starch was 1.22 X 10⁶ and 8.90 respectively. The content of moisture, amylose in purified acorn starch was 9.35%, 27% respectively. The viscosity of purified acorn starch/sucrose/water system decreased with increasing the shear rate and the sucrose concentration. Acorn starch solutions with and without sucrose showed the shear thinning. The acorn starch/sucrose/water system did not exhibit the Newtonian behavior at low shear rate. Yield value (τ_y) increased in proportion to the sucrose concentration. Storage and loss Young's modulus of the acorn starch gel increased with increasing the sucrose concentration. Loss tangent decreased with increasing temperature. The temperature of DSC thermogram of the acorn starch/sucrose/water system shifted slightly to higher temperature with increasing sucrose content. The enthalpy change associated with the gelatinization increased with increasing the sucrose content. The endothermic peaks were analyzed by a zipper model approach. According to the zipper model, the number of junction zones increased, the size of each junction zone decreased and the rotational freedom of a link in a zipper decreased with the addition of sucrose. Sucrose appeared to act as an plasticizer by forming active networks and retarding the gelatinization.

Keywords:acorn starch;shear thinning;yield value;storage Young's modulus;loss Young's modulus;loss tangent;junction zone;zipper model

[References]

Koch H, Roper H, Starch, 40, 121 (1988)
Roper H, Carbohydrates, 22 (1997)
Ringand SG, Parker R, Carbohydrates, 6 (1997)
문수재, 손경희, 연세논총 (1978)
김정옥, 이만정, 도토리 전분의 이화학적 성질에 관한 연구, 한국식품과학회지, 8, 230 (1976)
구성자, 대한가정학회지, 22, 99 (1984)
Launay, Cereal Chem., 67, 25 (1990)
Mizukishi, Cereal Chem., 62, 247 (1985)
Watase M, Nishinari K, Carbohydrate Polym., 20, 1754 (1994)
Roulet P, MacInnes WM, Wursch P, Sanchez RM, Raemy A, Food Hydrocolloids, 2, 381 (1988)
Biliaderis CG, Thermal Analysis of Foods, Elsevier Applied Science (1994)
Gudmundson M, Thermochimica Acta, Elsevier Applied Science, p. 246 (1994)
김동훈, 식품 화학 개론, 수학사 (1995)
Savage HL, Osman EM, Cereal Chem., 55, 447 (1978)
Savage HL, Osman EM, Cereal Chem., 57, 49 (1980)
Biliaderis CG, Page CM, Murice TJ, Juliano BO, J. Agrie Food Chem., 34, 6 (1986)
Spies RD, Hoseney RC, Cereal Chem., 59, 128 (1982)
Bean MM, Yamazaki WT, Donelson DH, Cereal Chem., 55, 945 (1978)
Gudmundsson M, Eliasson AC, Carbohydrate Polym., 13, 295 (1990)
Koepsel KM, Hoseney RC, Cereal Chem., 57, 49 (1980)
정동효, 유태종, 최병규, 한국농화학회지, 18, 102 (1975)
Dubois M, Gilles KA, Hamilton JK, Rebers PA, Fred S, Anal. Chem., 28, 350 (1956)
Whistler RL, Carbohydrate Chemistry, Academic Press (1964)
Schoch TH, Wilson EJ, Hudson CS, J. Am. Chem. Soc., 65, 1380 (1943)
Carroll B, Cheung HC, Method in Carbohydrate Chemistry, Academic Press, New York, p. 170 (1964)
Yoshimura M, Takaya T, Nishinari K, J. Agric. Food Chem., 44, 2970 (1996)
Casson N, In Rheology of Dispersed Systems, C.C.(ed.), Pergamon Press Oxford, p. 84 (1958)
Sherman P, Industrial Rheology, Academic Press, New York (1970)
Darby R, Viscoelastic Fluids, Dekker (1986)
Sperling LH, Introduction to Physical Polymer Science, John Wiley & Sons (1990)
Komiya T, Nara S, Starch, 38, 9 (1986)
Sanderson GR, Polysaccharide in Foods, Food Technology, p. 50 (1981)
Nishinari K, Carbohydrate Polym., 3, 39 (1983)
Nishinari K, Takaya T, Watase M, Food Hydrocolloids Plenum Press, 8, 473 (1994)
Nihinari K, Koide S, Williams PA, Philips GO, J. Agric. Food Chem., 38, 1188 (1990)
Nihinari K, Koide S, Williams PA, Philips GO, J. Phys. France, 51, 1759 (1990)
Oakenfull JS, Food Sci., 49, 1103 (1984)
Oakenfull JS, Food Hydrocolloids, 1, 63 (1986)
Nishinari K, Watase M, Carbohydrate Polym., 11, 122 (1989)

[1] Koch H, Roper H, Starch, 40, 121 (1988)

[2] Roper H, Carbohydrates, 22 (1997)

[3] Ringand SG, Parker R, Carbohydrates, 6 (1997)

[4] 문수재, 손경희, 연세논총 (1978)

[5] 김정옥, 이만정, 도토리 전분의 이화학적 성질에 관한 연구, 한국식품과학회지, 8, 230 (1976)

[6] 구성자, 대한가정학회지, 22, 99 (1984)

[7] Launay, Cereal Chem., 67, 25 (1990)

[8] Mizukishi, Cereal Chem., 62, 247 (1985)

[9] Watase M, Nishinari K, Carbohydrate Polym., 20, 1754 (1994)

[10] Roulet P, MacInnes WM, Wursch P, Sanchez RM, Raemy A, Food Hydrocolloids, 2, 381 (1988)

[11] Biliaderis CG, Thermal Analysis of Foods, Elsevier Applied Science (1994)

[12] Gudmundson M, Thermochimica Acta, Elsevier Applied Science, p. 246 (1994)

[13] 김동훈, 식품 화학 개론, 수학사 (1995)

[14] Savage HL, Osman EM, Cereal Chem., 55, 447 (1978)

[15] Savage HL, Osman EM, Cereal Chem., 57, 49 (1980)

[16] Biliaderis CG, Page CM, Murice TJ, Juliano BO, J. Agrie Food Chem., 34, 6 (1986)

[17] Spies RD, Hoseney RC, Cereal Chem., 59, 128 (1982)

[18] Bean MM, Yamazaki WT, Donelson DH, Cereal Chem., 55, 945 (1978)

[19] Gudmundsson M, Eliasson AC, Carbohydrate Polym., 13, 295 (1990)

[20] Koepsel KM, Hoseney RC, Cereal Chem., 57, 49 (1980)

[21] 정동효, 유태종, 최병규, 한국농화학회지, 18, 102 (1975)

[22] Dubois M, Gilles KA, Hamilton JK, Rebers PA, Fred S, Anal. Chem., 28, 350 (1956)

[23] Whistler RL, Carbohydrate Chemistry, Academic Press (1964)

[24] Schoch TH, Wilson EJ, Hudson CS, J. Am. Chem. Soc., 65, 1380 (1943)

[25] Carroll B, Cheung HC, Method in Carbohydrate Chemistry, Academic Press, New York, p. 170 (1964)

[26] Yoshimura M, Takaya T, Nishinari K, J. Agric. Food Chem., 44, 2970 (1996)

[27] Casson N, In Rheology of Dispersed Systems, C.C.(ed.), Pergamon Press Oxford, p. 84 (1958)

[28] Sherman P, Industrial Rheology, Academic Press, New York (1970)

[29] Darby R, Viscoelastic Fluids, Dekker (1986)

[30] Sperling LH, Introduction to Physical Polymer Science, John Wiley & Sons (1990)

[31] Komiya T, Nara S, Starch, 38, 9 (1986)

[32] Sanderson GR, Polysaccharide in Foods, Food Technology, p. 50 (1981)

[33] Nishinari K, Carbohydrate Polym., 3, 39 (1983)

[34] Nishinari K, Takaya T, Watase M, Food Hydrocolloids Plenum Press, 8, 473 (1994)

[35] Nihinari K, Koide S, Williams PA, Philips GO, J. Agric. Food Chem., 38, 1188 (1990)

[36] Nihinari K, Koide S, Williams PA, Philips GO, J. Phys. France, 51, 1759 (1990)

[37] Oakenfull JS, Food Sci., 49, 1103 (1984)

[38] Oakenfull JS, Food Hydrocolloids, 1, 63 (1986)

[39] Nishinari K, Watase M, Carbohydrate Polym., 11, 122 (1989)