포화지방산 첨가에 의한 고아밀로스 쌀 전분의 아밀로스-지질 복합체 형성 특성 (Formation of Amylose-Lipid Complex of the Starches from High Amylose Rice Cultivars by Addition of Saturated Fatty Acids)

서지정보

· 발행기관 : 한국식품조리과학회
· 수록지 정보 : 한국식품조리과학회지 / 36권 / 5호 / 436 ~ 445페이지
· 저자명 : 김소진, 권미라

초록

Purpose: The amylose-lipid complex formation of rice starches from high amylose cultivars was investigated using different saturated fatty acids. Methods: Rice starches from two cultivars (Saegoami and Saemimyeon) were analyzed for thermal characteristics, amylose-lipid complex formation with the addition of three different saturated fatty acids (myristic, palmitic, and stearic acid) using differential scanning calorimeter (DSC), rapid viscoanalyzer (RVA) and X-ray diffractometer. Results: DSC results showed that the melting enthalpy of the amylose-lipid (AM-L) complex of Saegoami starch was much greater than that of Saemimyeon starch with the addition of three fatty acids. The enthalpy of the complex was increased with increasing fatty acid concentration. RVA results showed that the change in the pasting pattern of Saegoami was more significant than that of Saemimyeon. Among the fatty acids, myristic acid was more effective in amylose-lipid complex formation. X-ray diffraction of the starches showed a change from the A-type to V-type after adding fatty acids. Conclusion: Fatty acids affect the thermal behavior of high amylose rice starches significantly by forming an amylose-lipid complex. Saegoami, compared to Saemimyeon, was a more effective source for amylose-lipid complex formation, which may utilize for enhancing type 5 RS.

영어초록

Purpose: The amylose-lipid complex formation of rice starches from high amylose cultivars was investigated using different saturated fatty acids. Methods: Rice starches from two cultivars (Saegoami and Saemimyeon) were analyzed for thermal characteristics, amylose-lipid complex formation with the addition of three different saturated fatty acids (myristic, palmitic, and stearic acid) using differential scanning calorimeter (DSC), rapid viscoanalyzer (RVA) and X-ray diffractometer. Results: DSC results showed that the melting enthalpy of the amylose-lipid (AM-L) complex of Saegoami starch was much greater than that of Saemimyeon starch with the addition of three fatty acids. The enthalpy of the complex was increased with increasing fatty acid concentration. RVA results showed that the change in the pasting pattern of Saegoami was more significant than that of Saemimyeon. Among the fatty acids, myristic acid was more effective in amylose-lipid complex formation. X-ray diffraction of the starches showed a change from the A-type to V-type after adding fatty acids. Conclusion: Fatty acids affect the thermal behavior of high amylose rice starches significantly by forming an amylose-lipid complex. Saegoami, compared to Saemimyeon, was a more effective source for amylose-lipid complex formation, which may utilize for enhancing type 5 RS.

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