→ 한국식품과학회지2017 ; 49(04): 360-368
Physicochemical, structural, pasting, and rheological properties of potato starch isolated from different cultivars
품종별 감자전분의 이화학적, 구조적, 페이스팅 및 유변학적 특성
Jungu Lee, Moonkyeung Choi, Jinsoo Kang1, Yehji Chung1, Yong-Ik Jin2, Misook Kim1, Youngseung Lee1, and Yoon Hyuk Chang*
Department of Food and Nutrition, Kyung Hee University 1Department of Food Science and Nutrition, Dankook University 2Highland Agriculture Research Institute, RDA
경희대학교 식품영양학과, 1단국대학교 식품영양학과, 2농촌진흥청 고령지농업연구소
The objective of this research was to elucidate the physicochemical, structural, pasting and rheological properties of potato starch isolated from a foreign potato cultivar (‘Atlantic’) and new domestic potato cultivars (‘Goun’, ‘Sebong’, and ‘Jinsun’). Scanning electron microscopy (SEM), X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FT-IR), and one-dimensional nuclear magnetic resonance (1D NMR) showed that the structural properties of potato starch did not vary significantly with cultivars. RVA analysis demonstrated that the ‘Atlantic’ starch had the highest breakdown viscosity among all potato starches. In steady shear rheological analysis, all potato starch dispersions showed shear-thinning behaviors (n =0.63-0.72) at 25oC. The highest apparent viscosity (ηa,5), consistency index (K), and yield stress (σoc) were observed in the ‘Goun’ starch dispersion. In dynamic shear rheological analysis, storage modulus (G') and loss modulus (G'') values of new domestic potato starch dispersions were higher than those of the ‘Atlantic’ starch dispersion.
potato starch, foreign potato, domestic potato, pasting properties, rheological properties
한국식품과학회지 2017 Aug; 49(04): 360 - 368