국내산 밤호박 전분의 이화학적 특성, 분자구조 및 소화율 (Physicochemical Properties, Molecular Structure and in vitro Digestibility of Starches from Different Varieties of Domestic Sweet Pumpkin)

서지정보

· 발행기관 : 한국식품조리과학회
· 수록지 정보 : 한국식품조리과학회지 / 36권 / 6호 / 546 ~ 553페이지
· 저자명 : 이주리, 노준희, 김재숙, 전상명, 신말식

초록

Purpose: To compare the properties of domestic sweet pumpkin starches, three different varieties were obtained from the Haenamgun Agricultural Technology Center: Boujang, Candy and Dalcomi fruits. Methods: Starch was purified from the pumpkin fruits by applying the alkaline steeping method, and physicochemical and pasting properties, molecular structure, and digestibility of starches obtained were subsequently investigated. Results: The apparent amylose content of Boujang, Candy and Dalcomi starches were 30.85, 38.23, and 35.61%, respectively, and the water binding capacity was determined to be highest in the Dalcomi starch. All starches had B type crystallinity, and the granular shapes observed were spherical, polyhedral, and dome shape. The pasting viscosities, peak, trough, final, and breakdown viscosities were significantly different between varieties, but the initial pasting temperature and setback viscosity did not differ. Candy starch had the highest peak and final viscosities, and was highest in onset and peak temperatures; however, the difference obtained between onset and final temperatures was the narrowest. The gelatinization enthalpy was not significantly different among the starches(p<0.05). DP25-36 of amylopectin differed significantly with the varieties. The rapidly digestible starch(RDS), slowly digestible starch(SDS), and resistant starch(RS) were also significantly different with varieties. The SDS of Boujang was 17.64%, whereas SDS of Dalcomi was 1.46%. The highest RS was obtained for Dalcomi starch. Conclusions: Our results indicate that the high amylose sweet pumpkin starches could be applied as gel forming and resistant starch biomaterials.

영어초록

Purpose: To compare the properties of domestic sweet pumpkin starches, three different varieties were obtained from the Haenamgun Agricultural Technology Center: Boujang, Candy and Dalcomi fruits. Methods: Starch was purified from the pumpkin fruits by applying the alkaline steeping method, and physicochemical and pasting properties, molecular structure, and digestibility of starches obtained were subsequently investigated. Results: The apparent amylose content of Boujang, Candy and Dalcomi starches were 30.85, 38.23, and 35.61%, respectively, and the water binding capacity was determined to be highest in the Dalcomi starch. All starches had B type crystallinity, and the granular shapes observed were spherical, polyhedral, and dome shape. The pasting viscosities, peak, trough, final, and breakdown viscosities were significantly different between varieties, but the initial pasting temperature and setback viscosity did not differ. Candy starch had the highest peak and final viscosities, and was highest in onset and peak temperatures; however, the difference obtained between onset and final temperatures was the narrowest. The gelatinization enthalpy was not significantly different among the starches(p<0.05). DP25-36 of amylopectin differed significantly with the varieties. The rapidly digestible starch(RDS), slowly digestible starch(SDS), and resistant starch(RS) were also significantly different with varieties. The SDS of Boujang was 17.64%, whereas SDS of Dalcomi was 1.46%. The highest RS was obtained for Dalcomi starch. Conclusions: Our results indicate that the high amylose sweet pumpkin starches could be applied as gel forming and resistant starch biomaterials.

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