논문 (학술지)
한국산 품종으로부터 분리한 고구마 전분 젤의 저장 중 미세구조, 텍스처 및 리올리지 특성
| 등록번호 | RPMS-2019-0090798294 | SCI 구분
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※구분 : SCI(SCIE포함), 비SCI |
비SCI |
|---|---|---|---|
| 저자명 (주·공동저자) | No Junhee; Mun Saehun; Shin Malshick | ||
| 논문구분 | 국내전문학술지 | 학술지명 | 한국식품조리과학회지 |
| ISSN | 2287-1780 | 학술지 출판일자 | - |
| 학술지 볼륨번호 | 34 | 논문페이지 | 186 ~ 194 |
| 학술지 임팩트팩터 | 1.0506 | 기여율 | 100 % |
| DOI | 10.9724/kfcs.2018.34.2.186 | ||
| 초록 | Purpose: Microstructure, texture and rheological properties of sweet potato starch gels (SSG) were investigated to understand how they are varied depending on the sweet potato cultivars of Korea, such as purple-fleshed Sinjami and Borami, orange-fleshed Juwhangmi and Sinwhangmi, and white/cream-fleshed Sinyulmi, Sincheonmi, Yeonwhangmi, and Jeungmi. Methods: Starch was purified using an alkaline steeping method and SSGs were made from 10% starch pastes. Color values, microstructure, crystallinity, and texture and rheological properties of SSGs during storage were investigated. Results: The color values, lightness, greenness, and blueness increased during storage. Internal microstructure of SSGs changed depending on the cultivars and the number of storage time and the size of air cells within the gel matrix each increased during storage. Crystallinity of SSGs changed from the V type (1 and 4 day storage) to the B type (10 day storage). Textural properties of SSGs were significantly different from those of other cultivars (p<0.05). Sinwhangmi and Yeonwhangmi starch gels were higher in hardness, springiness, gumminess, and resilience than other cultivars during storage. The cultivars could be classified into three groups according to the storage and loss moduli patterns of SSGs. The cultivars that showed SSGs with the highest viscoelastic properties were Sinwhangmi and Yeonwhangmi, followed by Sinjami and Borami > Juwhangmi, Sinyulmi, Sincheonmi, and Jeungmi in the descending order. Conclusion: SSGs showed similar trends in color value changes and crystallinity during storage regardless of the cultivars. Microstructure, texture and rheological properties of SSGs were different depending on the cultivars and storage time. However Sinwhangmi and Yeonwhangmi starch gels were not only higher hardness, springiness, gumminess, and resilience, but also the highest viscoelasticity using a dynamic rheometer. | ||
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