Earticle

초록

영어

Starch was isolated from turnip (Brassica rapa L.), and to elucidate the structure-function relationship its structural and physical properties were characterized. Morphological structure of the starch was analyzed by SEM (Scanning Electron Microscopy). Most of the starch granules were spherical in shape with diameter ranging from 0.5-10mm. Apart from larger granules ($<10\;{\mu}m$) which dominated the population size of turnip starch, significant amount of small (0.5 - 2 ㎛) and mid-size granules (~ ㎛) were also detected. It was revealed that presumably, erosion damages occurred due to the attack of amylase-type enzymes on the surface of some granules. Branch chain-length distribution was analyzed by HPAEC (High-Performance Anion-Exchange Chromatography). The chain-length distribution of turnip starch revealed a peak at DP12 with obvious shoulder at DP18-21. The weight-average chain length (CLavg) was 16.6, and a large proportion (11.8%) of very short chains (DP6-9) was also observed. The melting properties of starch were determined by DSC (Differential Scanning Calorimetry). The onset temperature (To) and the enthalpy change (△H) of starch gelatinization were 50.5℃ and 12.5 J/g, respectively. The △H of the retrograded turnip starch was 3.5 J/g, which indicates 28.2% of recrystallization. Larger proportion of short chains as well as smaller average chain-length can very well explain relatively lower degree of retrogradation in turnip starch.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 Acknowledgments
 References

키워드

저자

• Kim, Nam-Hee [ Department of Food Science and Technology, Sejong University ]
• Yoo, Sang-Ho [ Department of Food Science and Technology, Sejong University ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664