칡의 한외여과 투과액 분획이 쌀 전분의 이화학적 성질에 미치는 영향

초록

Permeate component, mainly isoflavonoid, from ultrafiltration(MWCO: 10,000) of arrow root(Pueraria hirsuta Matsum) was isolated and the influence on the physicochemical property of rice starch-water system when this permeate was added was investigated. The swelling powers of rice starches with and without arrow root permeate showed the very stiff first-order temperature transition with a flat changing region at 60-70oC But their values with the permeate were lower than those of pure rice starch. Also, the swelling power of rice starch with arrow root permeate below 5wt% was strongly reduced at above 60oC. The solubility of rice starch added arrow root permeate increased with increasing temperature, which means the accelerating the amylose extraction from starch by permeate component. The blue value by using iodine reaction of amylose slightly decreased with the permeate addition, which may be due to the competitive complex reaction of amylose and permeate additive to iodine. As gelatinized solution of 4% rice starch was decomposed by pancreatic α-amylase, the decomposition rate increased with increasing the concentration of arrow root permeate, and starch was easily decomposed by this enzyme action. From the kinetic analysis, Km value of rice-starch with additive was 3.290 mg/ml, and this value was less than that of no additive(4.446 mg/ml) exhibiting the higher affinity property to the enzyme. The Vm value of rice-starch with additive was 2.5 times higher than without additive (1.338 mg/ min), and this means the addition of arrow root component activated on the starch decompositon of pancreatic α-amylase.

키워드