Non-GMO 고아밀로스 밀 전분의 이화학적, 분자구조적 특성 및 in vitro 소화율 (Physicochemical and molecular structural properties and in vitro digestibility of non-GMO high-amylose wheat starch)

서지정보

· 발행기관 : 한국식품조리과학회
· 수록지 정보 : 한국식품조리과학회지 / 38권 / 5호 / 269 ~ 277페이지
· 저자명 : 문유진, 권미라

초록

Purpose: This study investigated physicochemical and molecular structural properties and in vitro digestibility of non-GMO high-amylose wheat starch. Methods: Three wheat starch samples with different amylose contents were isolated from waxy, normal, and non-GMO high-amylose wheat flours. The physicochemical and molecular structural properties and in vitro digestibility of those starches were analyzed. Results: Starch A, with a high amylose content, had a smaller average molecular weight and higher long-branched chain content of amylopectin than Starch B and Starch C. As for the crystalline pattern from X-ray diffraction, Starch B and Starch C were A type, but Starch A was V type. The pasting patterns of the three wheat starches showed a distinct difference in the degree and speed of starch granule swelling. In particular, Starch A showed delayed gelatinization, and its enthalpy was smaller than Starch B and Starch C. In vitro digestibility of Starch A showed significantly lower RDS and SDS content and higher RS content than Starch B and Starch C. Conclusion: Overall results confirmed that the difference in molecular structural properties of high-amylose starch, such as the amylose content and the long branch chain length of amylopectin, are important factors influencing starch crystallinity, pasting, gelatinization, and in vitro digestibility.

영어초록

Purpose: This study investigated physicochemical and molecular structural properties and in vitro digestibility of non-GMO high-amylose wheat starch. Methods: Three wheat starch samples with different amylose contents were isolated from waxy, normal, and non-GMO high-amylose wheat flours. The physicochemical and molecular structural properties and in vitro digestibility of those starches were analyzed. Results: Starch A, with a high amylose content, had a smaller average molecular weight and higher long-branched chain content of amylopectin than Starch B and Starch C. As for the crystalline pattern from X-ray diffraction, Starch B and Starch C were A type, but Starch A was V type. The pasting patterns of the three wheat starches showed a distinct difference in the degree and speed of starch granule swelling. In particular, Starch A showed delayed gelatinization, and its enthalpy was smaller than Starch B and Starch C. In vitro digestibility of Starch A showed significantly lower RDS and SDS content and higher RS content than Starch B and Starch C. Conclusion: Overall results confirmed that the difference in molecular structural properties of high-amylose starch, such as the amylose content and the long branch chain length of amylopectin, are important factors influencing starch crystallinity, pasting, gelatinization, and in vitro digestibility.

참고자료

· 없음