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Chemically Modified Starch류의 In Vitro 소화율에 관한 연구

Title
Chemically Modified Starch류의 In Vitro 소화율에 관한 연구
Other Titles
In vitro studies on the enzymic digestibility of Chemically Modified Starches
Authors
김수연
Issue Date
1994
Department/Major
대학원 식품영양학과
Keywords
ChemicallyModifiedStarchVitro소화율
Publisher
이화여자대학교 대학원
Degree
Master
Advisors
이서래
Abstract
본 연구는 식품에 사용되고 있는 chemically modified starch류의 돼지 췌장 α-amylase에 의한 in vitro 가수분해율을 알아보기 위하여 여러가지 전분유도체와 이들을 실제로 사용하고 있는 가공식품인 라면중의 전분질의 가수분해율을 비교·실험하기 위해 수행하였다. 그리고 acetylated starch와 native starch의 소화시간에 따라 생성되는 가수분해 산물을 thin-layer chromatograph법으로 분석하였다. 그 결과를 요약하면 다음과 같다. 1) Native potato starch와 acetylated potato starch의 가수분해율은 각각 64.5%와 59.3%로 native 쪽이 약간 높았다. 2) Native corn starch와 hydroxypropylated corn starch 그리고 native high amylose corn starch와 hydroxypropylated high amylose corn starch의 비교에서는 native 한 것들(70.5%, 65.2%)의 소화율이 유도체들(60.4%, 57.3%)보다 높았으며, 보통 corn starch가 high amylose corn starch 보다 소화율이 높았다. 3) Waxy corn의 여러가지 modification에 따른 소화율은 pregelatinized(74.3%) > native (72.1%) > acetylated (66.5%) > acetyl distarch adipate(56.4%) > hydroxypropyl distarch phospate(50.7%)의 순으로 적게 나타났다. Native한것 보다 소화율이 높은것은 Pregelatinized된 것 뿐이었고 cross-linking과 substitution 처리가 함께 된 것은 Substitution 처리만 된 것보다 소화율이 낮았고 hydroxypropylation이 acetylation 보다 소화율을 더 낮추었다. 4) 국내에서 생산ㆍ판매되고 있는 봉지라면과 용기라면에 대한 가수분해 실험에서는 전분류의 가수분해 조건이나 실제 조리조건에서 5개 회사제품이 유의적 차이를 보이지 않다. 5) Acetylated potato starch와 acetylated waxy corn starch의 가수분해산물을 thin-layer chromatograph법으로 분석한 결과 주산물로는 maltose와 소량의 glucose가 나왔고, 시간이 진행됨에 따라 oligosacc-haride의 양이 감소하였다. 결론적으로 보아 chemically modified starch의 소화율은 native starch보다 낮지만 상용식 품에서의 사용량이 매우 낮으므로 식품 섭취에 따른 전분질의 소화율에는 큰 영향을 미치지 않는 것으로 판단된다.;This study was undertaken to elucidate the hydrolyzability of chemically modified starches used in processed foods such as ramyen by hog pancreatic α-amylase in vitro test. Hydrolysis products of acetylated and native starches were determined by thin-layer chromatographic method. The results are summarized as follows. 1) The rate and extend of hydrolysis were higher in native potato starch (64.5%) than in acetylated potato starch (59.3%) 2) In comparisons of native with hydroxypropylated corn starch and of native high amylose corn starch with hydroxypropylated high amylose corn starch, native starches (70.5%, 65.2%) had higher hydrolysis rate than modified starches (60.4%, 57.3%) and normal corn starches were higher than high amylose corn starch. 3) The hydrolysis rate and extent of waxy corn starch derivatives were shown in the descending order of pregelatinized (74.3%) > native (72.1%) > acetylated (66.5%) > acetyl distarch adiphate (56.4%) > hydroxypropyl distarch phosphate (50.7%). Every modified starch except pregelatinized starch had lower hydrolysis rate than natives. Hydroxypropyl groups inhibited α-amylase activity more effectively than acetyl groups. 4) In the hydrolysis test on starches of container and regular ramyon produced in Korea, and cooked by practical way, no significant difference was seen between ramyon products of five different makers. 5) The hydrolysates of acetylated potato starch and acetylated waxy corn starch as determined by thin-layer chromatography contained a large amound of maltose and small amount of glucose. As time passed the relative concentration of oligosaccharides decreased. In conclusion, the hydrolysis rate and extent of chemically modified starches were lower than those of native starches. Since the use
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