KR100218232B1 - Method of increasing starch which is resistant to starch degrading enzyme - Google Patents

Method of increasing starch which is resistant to starch degrading enzyme Download PDF

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Publication number
KR100218232B1
KR100218232B1 KR1019970025263A KR19970025263A KR100218232B1 KR 100218232 B1 KR100218232 B1 KR 100218232B1 KR 1019970025263 A KR1019970025263 A KR 1019970025263A KR 19970025263 A KR19970025263 A KR 19970025263A KR 100218232 B1 KR100218232 B1 KR 100218232B1
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starch
content
enzyme
resistant
present
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KR1019970025263A
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KR19990001814A (en
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신말식
배천호
문세훈
이현수
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박종헌
주식회사삼양제넥스
신말식
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    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch

Abstract

본 발명은 전분분해효소에 대한 저항성을 갖는 전분(효소저항전분)의 함량을 증가시키는 방법에 관한 것이다. 좀 더 구체적으로, 본 발명은 아밀로즈 함량이 10

Figure kpo00001
Figure kpo00002
40
Figure kpo00003
(w/w)인 전분의 현탁액을 호화온도에서 가열하여 냉각시키고, 이 전분호액을 건조시킨 다음, 일정조건하에서 수분-열처리함으로써 효소저항전분의 함량을 증가시키는 방법에 관한 것이다. 본 발명의 물리적 변성방법으로 제조된 효소저항전분의 함량은 종래 방법에 의해 제조된 효소저항전분에 비해, 약 40
Figure kpo00004
(증가분이 차지하는 퍼센트) 증가하였으므로, 본 발명의 방법을 적용하면 값비싼 고아밀로즈 전분을 사용하지 않고서도 효소저항전분의 함량이 증가된 전분을 제조할 수 있다.The present invention relates to a method of increasing the content of starch (enzyme resistant starch) having resistance to starch degrading enzymes. More specifically, the present invention has an amylose content of 10
Figure kpo00001
Figure kpo00002
40
Figure kpo00003
It relates to a method of increasing the content of enzyme-resistant starch by heating a suspension of starch (w / w) at a gelatinization temperature, cooling it, drying the starch solution, and then heat-treating it under certain conditions. The content of the enzyme resistance starch prepared by the physical modification method of the present invention is about 40, compared to the enzyme resistance starch prepared by the conventional method.
Figure kpo00004
(The percentage of increase), the application of the present invention can produce starch with increased content of enzyme-resistant starch without using expensive high amylose starch.

Description

전분 분해효소에 대한 저항성을 갖는 전분의 함량을 증가시키는 방법How to increase the content of starch resistant to starch degrading enzyme

본 발명은 전분 분해효소에 대한 저항성을 갖는 전분의 함량을 증가시키는 방법에 관한 것이다. 좀 더 구체적으로, 본 발명은 아밀로즈 함량이 10

Figure kpo00005
Figure kpo00006
40
Figure kpo00007
(w/w)인 전분의 현탁액을 가열하여 호화시키고 다시 냉각시키는 공정을 반복한 다음, 이 전분호액을 건조시키고 일정조건하에서 수분-열처리함으로써, 전분 분해효소에 대한 저항성을 갖는 전분의 함량을 증가시키는 방법에 관한 것이다.The present invention relates to a method of increasing the content of starch having resistance to starch degrading enzymes. More specifically, the present invention has an amylose content of 10
Figure kpo00005
Figure kpo00006
40
Figure kpo00007
Repeat the process of heating, gelatinizing and cooling the suspension of starch (w / w) again, and then drying the starch solution and subjecting it to water-heat treatment under certain conditions, thereby increasing the content of starch having resistance to starch degrading enzymes. It is about how to let.

최근, 기능성 식품에 대한 관심이 높아지면서, 영양생리적으로 활성을 갖는 효소저항전분에 대해 활발한 연구가 진행되고 있다. 본 발명에서, 효소저항전분은 알파, 베타-아밀라제 등의 전분 분해효소로 처리하여도 분해되지 않고 남는 전분을 의미 하는데, 보통 효소저항전분이라 하면 노화된 전분을 의미한다.Recently, with increasing interest in functional foods, active research is being conducted on enzyme-resistant starches that are nutritionally physiologically active. In the present invention, the enzyme resistance starch means starch that remains undecomposed even after treatment with starch degrading enzymes such as alpha and beta-amylase. Generally, enzyme resistance starch means aged starch.

효소저항전분은 식이 섬유소처럼 순환계 질환에 대한 예방효과가 있으며, 소장에서 소화

Figure kpo00008
흡수되지 못하고 대장에서 미생물에 의해 발효되어, 부티릭산과 같은 단쇄 지방산을 생성하므로, 암세포의 성장을 억제하는 생리적인 기능을 가지고 있다.Enzyme-resistant starch has a protective effect against circulatory diseases like dietary fiber and digestion in the small intestine
Figure kpo00008
It is not absorbed and is fermented by microorganisms in the large intestine to produce short-chain fatty acids such as butyric acid, and thus has a physiological function of inhibiting cancer cell growth.

상술한 기능을 나타내는 효소저항전분의 생성은 전분의 종류, 수분함량, 가열온도 등 여러 가지 요인에 의하여 영향을 받지만, 특히 아밀로즈 함량이 큰 영향을 미치는 것으로 알려져 있다.The production of enzyme-resistant starch exhibiting the above-mentioned functions is influenced by various factors such as starch type, water content, heating temperature, but is known to have a great influence on amylose content.

일반적으로, 전분의 물리, 화학적 처리에 의해 제조된 변성전분은 식품산업에 널리 이용되고 있는데, 인체에 대한 안정성을 고려할 때 화학적인 변성방법보다는 물리적인 변성방법이 더 유용하다. 물리적 변성방법중에서 수분-열처리(습열처리)법은 호화가 일어나지 않도록 제한된 수분을 함유한 전분을 높은 온도에서 열처리하는 방법으로, 처리후의 전분은 열이나 산에 대해 안정성을 가지고, 팽윤력이 감소하며, 점성이 변화된다.In general, modified starch prepared by physical and chemical treatment of starch is widely used in the food industry. In view of the stability to the human body, physical modified methods are more useful than chemical modified methods. Among the physical modification methods, moisture-heat treatment (wet-heat treatment) is a method of heat-treating starch containing limited moisture at high temperature to prevent gelatinization. Starch after treatment is stable to heat or acid, and swelling force is reduced. The viscosity changes.

고아밀로즈 옥수수 전분(아밀로즈 함량이 50

Figure kpo00009
Figure kpo00010
70
Figure kpo00011
(w/w)인 옥수수 전분)이 적절한 수분을 갖도록 조절하고, 121
Figure kpo00012
에서 가열 및 4
Figure kpo00013
로 냉각하는 과정을 반복하면, 효소저항전분의 함량이 40
Figure kpo00014
(w/w) 정도까지 증가되는 변성전분이 제조되는 반면, 10
Figure kpo00015
Figure kpo00016
40
Figure kpo00017
(w/w) 수준의 아밀로즈를 함유한 전분류(옥수수 전분의 경우, 약 23
Figure kpo00018
(w/w) 정도)은 같은 방법으로 가열 및 냉각하여도, 효소저항전분의 함량이 20
Figure kpo00019
(w/w) 이상 되지 않는 것으로 알려져 있다.High amylose corn starch (with 50 amylose content)
Figure kpo00009
Figure kpo00010
70
Figure kpo00011
(w / w) corn starch) adjusted to have adequate moisture, 121
Figure kpo00012
Heated in and 4
Figure kpo00013
Repeat the cooling process with an enzyme-resistant starch of 40
Figure kpo00014
modified starch, which is increased to about (w / w), is produced, whereas 10
Figure kpo00015
Figure kpo00016
40
Figure kpo00017
starches containing (w / w) levels of amylose (about 23 for corn starch)
Figure kpo00018
(w / w)), even if heated and cooled in the same way, the content of enzyme-resistant starch is 20
Figure kpo00019
It is known that (w / w) is not abnormal.

따라서, 효소저항전분의 함량 증대를 위해서는 고아밀로즈 전분을 원료로 사용하는 것이 바람직하나, 가격이 비싸다는 단점이 있었기에, 저렴한 보통 수준의 아밀로즈를 함유한 전분을 이용하여 효소저항전분의 함량을 높이는 획기적인 방법이 절실히 요구되었다.Therefore, in order to increase the content of enzyme-resistant starch, it is preferable to use high amylose starch as a raw material, but there is a disadvantage in that the price is expensive. A breakthrough method of height was urgently needed.

이에, 본 발명자들은 효소저항전분의 함량을 높이고자 예의 연구노력한 결과, 아밀로즈 함량이 10

Figure kpo00020
Figure kpo00021
40
Figure kpo00022
(w/w)인 전분의 현탁액을 수회에 걸쳐 가열
Figure kpo00023
냉각하고, 건조시킨 다음, 일정조건하에서 수분-열처리를 할 경우 효소저항전분의 함량이 종래 방법에 비해 약 40
Figure kpo00024
(증가분이 차지하는 퍼센트) 정도 증가되는 것을 확인하고, 본 발명을 완성하게 되었다.Thus, the inventors of the present invention to increase the content of the enzyme resistance starch, as a result of the research, the amylose content of 10
Figure kpo00020
Figure kpo00021
40
Figure kpo00022
(w / w) heating a suspension of starch several times
Figure kpo00023
When cooled, dried and subjected to moisture-heat treatment under certain conditions, the content of enzyme-resistant starch is about 40 compared to the conventional method.
Figure kpo00024
(Percent increase), the present invention was confirmed to be increased, and thus the present invention was completed.

결국, 본 발명의 목적은 전분 분해효소에 대한 저항성을 갖는 전분(효소저항전분)의 함량을 증가시키는 방법을 제공하는 것이다.After all, it is an object of the present invention to provide a method of increasing the content of starch (enzyme resistant starch) having resistance to starch degrading enzymes.

이하, 본 발명을 보다 구체적으로 설명하고자 한다.Hereinafter, the present invention will be described in more detail.

본 발명자들은 고아밀로즈 전분을 이용하지 않고, 알반적으로 널리 사용되고 있는 아밀로즈 함량이 10

Figure kpo00025
Figure kpo00026
40
Figure kpo00027
(w/w)인 전분을 사용하여 효소저항전분의 함량을 크게 증가시키고자 하였다. 이러한 목적을 달성하기 위하여, 아밀로즈 함량이 10
Figure kpo00028
Figure kpo00029
40
Figure kpo00030
(w/w)인 전분에 전분증량대비 2
Figure kpo00031
4배 정도의 물을 가하여 전분의 현탁액을 제조하고, 그를 100
Figure kpo00032
130
Figure kpo00033
에서 가열하고 냉각시키는 가열
Figure kpo00034
냉각 공정을 2
Figure kpo00035
6회 반복 진행한 다음, 건조시켜 건조전분의 수분 함량이 10
Figure kpo00036
Figure kpo00037
30
Figure kpo00038
(w/w), 바람직하게는 15
Figure kpo00039
Figure kpo00040
25
Figure kpo00041
(w/w)가 되도록 하고, 밀봉하여 100
Figure kpo00042
∼120
Figure kpo00043
의 온도에서 3
Figure kpo00044
24시간, 바람직하게는 10
Figure kpo00045
20시간 열처리하였다. 상기에서, 전분은 옥수수전분, 감자전분, 고구마전분, 타피오카 전분, 사고전분, 쌀전분, 밀전분, 동부전분 등을 사용할 수 있다.The present inventors do not use high amylose starch, and the amylose content which is widely used in general is 10
Figure kpo00025
Figure kpo00026
40
Figure kpo00027
Starch (w / w) was used to significantly increase the content of enzyme-resistant starch. To achieve this goal, the amylose content is 10
Figure kpo00028
Figure kpo00029
40
Figure kpo00030
(w / w) to starch 2
Figure kpo00031
Four times as much water is added to prepare a suspension of starch,
Figure kpo00032
130
Figure kpo00033
Heating to heat and cool in
Figure kpo00034
Cooling process 2
Figure kpo00035
After repeating 6 times, dried, the moisture content of dried starch is 10
Figure kpo00036
Figure kpo00037
30
Figure kpo00038
(w / w), preferably 15
Figure kpo00039
Figure kpo00040
25
Figure kpo00041
(w / w), sealed to 100
Figure kpo00042
~ 120
Figure kpo00043
At the temperature of 3
Figure kpo00044
24 hours, preferably 10
Figure kpo00045
Heat treatment was carried out for 20 hours. In the starch, corn starch, potato starch, sweet potato starch, tapioca starch, sago starch, rice starch, wheat starch, eastern starch and the like can be used.

그 결과, 본 발명의 물리적 변성방법에 의해 제조된 효소저항전분의 함량은 종래방법에 의해 제조된 효소저항전분에 비해, 약 40

Figure kpo00046
(증가분이 차지하는 퍼센트) 증가하였음을 알 수 있었다.As a result, the content of the enzyme resistance starch prepared by the physical modification method of the present invention is about 40, compared to the enzyme resistance starch prepared by the conventional method.
Figure kpo00046
(Percent increase).

따라서, 본 발명의 방법에 의하면, 값비싼 고아밀로즈 전분을 사용하지 않고서도 효소저항전분의 함량이 증가된 변성전분을 제조할 수 있다.Therefore, according to the method of the present invention, a modified starch having an increased content of enzyme-resistant starch can be produced without using expensive high amylose starch.

이하, 본 발명을 실시예에 의하여 더욱 구체적으로 설명하고자 한다. 이들 실시예는 오로지 본 발명을 구체적으로 설명하는 것으로, 이들 실시예에 의해 본 발명의 범위가 제한되지 않는다는 것은 당업계에서 통상의 지식을 가진 자들에게 있어서 자명할 것이다.Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only to specifically describe the present invention, it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples.

[실시예 1]Example 1

[수분-열처리 방법에 의한 옥수수 전분의 변성][Denatured Corn Starch by Water-heat Treatment Method]

아밀로즈 함량이 약 23

Figure kpo00047
(w/w)인 옥수수 전분을 수분함량이 15
Figure kpo00048
(w/w) 되게 조정한 다음, 밀폐용기에 넣고 열풍 오븐에서 15시간 열처리하고 실온에서 냉각하여, 효소저항전분의 함량을 분석하기 위한 시료로 사용하였다.Amylose content is about 23
Figure kpo00047
15 w / w corn starch
Figure kpo00048
After adjusting to (w / w), the resultant was placed in a sealed container, heat-treated in a hot air oven for 15 hours, cooled at room temperature, and used as a sample for analyzing the content of enzyme resistance starch.

[비교예 1]Comparative Example 1

[수분-열처리 방법에 의한 고아밀로즈 옥수수 전분의 변성][Denatured High Amylose Corn Starch by Water-Heat Treatment Method]

아밀로즈 함량이 70

Figure kpo00049
(w/w)인 고아밀로즈 옥수수 전분을 원료로 사용하는 것을 제외하고는, 실시예 1과 동일한 방법으로 수분-열처리하였으며, 이를 효소저항전분의 함량을 분석하기 위한 시료로 사용하였다.Amylose content 70
Figure kpo00049
Except for using high amylose corn starch (w / w) as a raw material, was subjected to the water-heat treatment in the same manner as in Example 1, it was used as a sample for analyzing the content of enzyme-resistant starch.

[실시예 2]Example 2

[가열

Figure kpo00050
냉각 공정만을 거친 옥수수 전분의 변성][heating
Figure kpo00050
Degeneration of Corn Starch Following Cooling Process]

아밀로즈 함량이 23

Figure kpo00051
(w/w)인 옥수수 전분에 불을 1:3.5의 중량비로 혼합하고, 이 현탁액을 밀폐용기에 넣고 121
Figure kpo00052
에서 1시간 가열하여 호화시킨 다음(가열공정), 호화액을 실온까지 냉각시키고 4
Figure kpo00053
냉장고에서 1일간 저장하였다(냉각공정). 이와 같은 가열 및 냉각 공정을 4회 반복하여 냉동건조시키고, 건조된 시료를 분쇄하여 효소저항전분의 함량을 분석하기 위한 시료로 사용하였다.Amylose content 23
Figure kpo00051
(w / w) corn starch was mixed in a weight ratio of 1: 3.5, and the suspension was placed in an airtight container and 121
Figure kpo00052
Heat at room temperature for 1 hour and gelatinize (heating process);
Figure kpo00053
1 day storage in the refrigerator (cooling process). The heating and cooling processes were repeated four times and freeze-dried, and the dried sample was pulverized and used as a sample for analyzing the content of enzyme resistance starch.

[비교예 2]Comparative Example 2

[가열

Figure kpo00054
냉각 공정만을 거친 고아밀로즈 옥수수 전분의 변성][heating
Figure kpo00054
Degeneration of High Amylose Corn Starch Following Cooling Process]

아밀로즈 함량이 70

Figure kpo00055
(w/w)인 고아밀로즈 옥수수 전분을 원료로 사용하는 것을 제외하고는, 실시예 2와 동일한 방법으로 변성전분을 제조하였으며, 이를 효소저항전분의 함량을 분석하기 위한 시료로 사용하였다.Amylose content 70
Figure kpo00055
A modified starch was prepared in the same manner as in Example 2, except that high amylose corn starch (w / w) was used as a raw material, and this was used as a sample for analyzing the content of enzyme resistance starch.

[실시예 3]Example 3

[수분-열처리 및 가열

Figure kpo00056
냉각 공정을 거친 옥수수 전분의 변성][Moisture-Heat Treatment and Heating
Figure kpo00056
Denatured Corn Starch after Cooling Process]

상기 실시예 1에서 열처리된 시료에 물을 1:3.5의 중량비로 혼합하고 이 현탁액을 밀폐용기에 넣고 121

Figure kpo00057
에서 1시간 가열하여 호화시킨 다음(가열공정), 호화액을 실온까지 냉각시키고 4
Figure kpo00058
냉장고에서 1일간 저장하였다(냉각공정). 이와 같은 가열 및 냉각 공정을 4회 반복하여 냉동건조시키고, 건조된 시료를 분쇄하여 효소저항전분의 함량을 분석하기 위한 시료로 사용하였다.Water was mixed in a weight ratio of 1: 3.5 to the sample heat-treated in Example 1 and the suspension was placed in a sealed container and 121
Figure kpo00057
Heat at room temperature for 1 hour and gelatinize (heating process);
Figure kpo00058
1 day storage in the refrigerator (cooling process). The heating and cooling processes were repeated four times and freeze-dried, and the dried sample was pulverized and used as a sample for analyzing the content of enzyme resistance starch.

[비교예 3]Comparative Example 3

[수분-열처리 및 가열

Figure kpo00059
냉각 공정을 거친 고아밀로즈 옥수수 전분의 변성][Moisture-Heat Treatment and Heating
Figure kpo00059
Modification of High Amylose Corn Starch after Cooling Process]

아밀로즈 함량이 70

Figure kpo00060
(w/w)인 고아밀로즈 옥수수 전분을 원료로 사용하는 것을 제외하고는, 실시예 3과 동일한 방법으로 변성전분을 제조하였으며, 이를 효소저항전분의 함량을 분석하기 위한 시료로 사용하였다.Amylose content 70
Figure kpo00060
A modified starch was prepared in the same manner as in Example 3, except that high amylose corn starch (w / w) was used as a raw material, and was used as a sample for analyzing the content of enzyme resistance starch.

[실시예 4]Example 4

[본 발명의 방법에 의한 옥수수 전분의 변성][Denatured Corn Starch by the Method of the Present Invention]

아밀로즈 함량이 약 23

Figure kpo00061
(w/w)인 옥수수 전분에 물을 1:3.5의 중량비로 혼합하고, 이 현탁액을 밀폐용기에 넣고 121
Figure kpo00062
에서 1시간 가열하여 호화시킨 다음(가열공정), 호화액을 실온까지 냉각시키고 4
Figure kpo00063
냉장고에서 1일간 저장하였다(냉각공정). 이와같은 가열 및 냉각공정을 4회 반복하여 냉동건조시키고, 건조된 시료를 분쇄하여 수분함량 15
Figure kpo00064
(w/w)되게 조정한 다음, 밀폐용기에 넣고 열풍 오븐에서 15시간 열처리하였다. 이어, 실온에서 냉각하여 효소저항전분의 함량을 분석하기 위한 시료로 사용하였다.Amylose content is about 23
Figure kpo00061
(w / w) corn starch was mixed with water in a weight ratio of 1: 3.5, and the suspension was placed in an airtight container and 121
Figure kpo00062
Heat at room temperature for 1 hour and gelatinize (heating process);
Figure kpo00063
1 day storage in the refrigerator (cooling process). Repeat this freeze-drying four times, such as heating and cooling processes, and pulverized the dried sample 15
Figure kpo00064
After adjusting to (w / w), it was put in a sealed container and heat-treated in a hot air oven for 15 hours. Subsequently, it was cooled at room temperature and used as a sample for analyzing the content of enzyme resistance starch.

[비교예 4][Comparative Example 4]

[본 발명의 방법에 의한 고아밀로즈 옥수수 번분의 변성][Denatured High Amylose Corn Flour by the Method of the Present Invention]

아밀로즈 함량이 70

Figure kpo00065
(w/w)인 고아밀로즈 옥수수 전분을 원료로 사용하는 것을 제외하고는, 실시예 4와 동일한 방법으로 변성전분을 제조하였으며, 이를 효소저항전분의 함량을 분석하기 위한 시료로 사용하였다.Amylose content 70
Figure kpo00065
A modified starch was prepared in the same manner as in Example 4 except that (w / w) high amylose corn starch was used as a raw material, and this was used as a sample for analyzing the content of enzyme resistance starch.

[효소저항전분의 분리 및 함량 측정][Isolation and Measurement of Enzyme Resistance Starch]

상기 실시예 1-4 및 비교예 1-4에서 제조된 시료 1g과 인산완충용액(pH 6.0) 50㎖를 비이커에 넣고, 내열성 알파 아밀라제 0.1㎖를 첨가하여, 끓는 항온수조에서 30분간 반응시킨 다음, 실온까지 용액을 냉각시켜 0.275N 가성소다로 pH를 7.5로 조정 하였다. 이 용액에, 50㎎의 프로테아제를 1㎖의 인산완충용액에 분산시킨 용액 0.1㎖를 첨가하여 60

Figure kpo00066
에서 30분 동안 흔들면서 반응시켰고 다시 실온까지 냉각시켜 0.325N 염산으로 pH가 4.3이 되도록 조정한 다음, 아밀로글루코시다제 0.3㎖를 첨가하여 60
Figure kpo00067
에서 30분 동안 흔들면서 반응시켰다. 그런 다음, 용액의 최종 알코올 농도가 80
Figure kpo00068
(v/v)되게 에탄올을 첨가하고 여과지(Whatman No.1)를 사용하여 여과한 후, 아세톤으로 세척하고 불용성 잔사를 실온에서 하루 방치하여 건조시켜 무게를 측정하였다. 효소저항전분의 함량은 다음과 같이 산출하였다:1 g of the sample prepared in Examples 1-4 and Comparative Example 1-4 and 50 ml of phosphate buffer solution (pH 6.0) were added to a beaker, and 0.1 ml of heat-resistant alpha amylase was added thereto, followed by reaction in a boiling water bath for 30 minutes. The solution was cooled to room temperature and the pH was adjusted to 7.5 with 0.275 N caustic soda. To this solution was added 60 ml of a solution obtained by dispersing 50 mg of protease in 1 ml of a phosphate buffer solution.
Figure kpo00066
After shaking for 30 minutes at room temperature, cooled to room temperature, adjusted to pH 4.3 with 0.325N hydrochloric acid, and then added 0.3ml of amyloglucosidase to 60
Figure kpo00067
The reaction was shaken for 30 minutes at. Then, the final alcohol concentration of the solution is 80
Figure kpo00068
Ethanol was added (v / v) and filtered using filter paper (Whatman No. 1), washed with acetone, and the insoluble residue was left to dry at room temperature for one day and weighed. The content of enzyme resistant starch was calculated as follows:

효소저항전분의 함량(

Figure kpo00069
(w/w))=불용성 잔사의 무게(g)/시료의 무게(g)×100Content of enzyme-resistant starch
Figure kpo00069
(w / w)) = weight of insoluble residue (g) / weight of sample (g) x 100

상술한 방법으로 측정한 효소저항전분의 함량은 하기 표 1에 나타내었다.The content of the enzyme resistance starch measured by the above-described method is shown in Table 1 below.

Figure kpo00070
Figure kpo00070

상기 표 1에서 보듯이, 수분-열처리 방법에 의한 전분의 변성(실시예 1)으로 인한 효소저항전분의 함량은 12.1 중량

Figure kpo00071
이고 가열
Figure kpo00072
냉각 공정만을 거친 전분의 변성(실시예 2)으로 인한 효소저항전분의 함량은 20.8 중량
Figure kpo00073
이며, 수분-열처리 및 가열
Figure kpo00074
냉각 공정을 거친 전분의 변성(실시예 3)으로 인한 효소저항전분의 함량은 21.1 중량
Figure kpo00075
으로서, 수분-열처리 효과가 거의 나타나지 않았으나, 본 발명 특유의 가열
Figure kpo00076
냉각 공정후 수분-열처리한 방법에 의한 전분의 변성(실시예 4)으로 인한 효소저항전분의 함양은 28.4 중량
Figure kpo00077
인 바, 본 발명의 물리적 변성방법은 아밀로즈 함량이 낮은 전분에서의 효소저항전분의 함량을 크게 증가시킴을 알 수 있었다. 즉, 본 발명의 방법으로 제조된 변성전분에 포함된 효소저항전분의 함량은 가열
Figure kpo00078
냉각 공정만을 거친 전분에 포함된 효소저항전분에 비해 36.5
Figure kpo00079
(증가분이 차지하는 퍼센트) 증가하였으며, 수분-열처리 및 가열
Figure kpo00080
냉각 공정을 거친 전분에 포함된 효소저항전분에 비해 34.6
Figure kpo00081
(증가분이 차지하는 퍼센트) 증가하였다. 아울러, 본 발명의 물리적 변성방법이 아밀로즈 함량이 높은 고아밀로즈 옥수수 전분에 적용될 경우, 그에 의한 효소저항전분의 함량 증가는 종래 방법과 유사한 정도임을 알 수 있었다.As shown in Table 1, the content of enzyme-resistant starch due to the modification of starch (Example 1) by the water-heat treatment method is 12.1 weight
Figure kpo00071
And heating
Figure kpo00072
The content of enzyme-resistant starch due to the modification of starch which passed only the cooling process (Example 2) was 20.8 weight.
Figure kpo00073
Moisture-treated and heated
Figure kpo00074
The content of enzyme-resistant starch due to the modification of starch (Example 3) after cooling was 21.1 wt.
Figure kpo00075
As the water-heat treatment effect was hardly exhibited, the heating peculiar to the present invention
Figure kpo00076
The content of enzyme-resistant starch due to denaturation of starch (Example 4) by the water-heat treatment method after the cooling process was 28.4 weight.
Figure kpo00077
As a result, it was found that the physical modification method of the present invention significantly increased the content of enzyme-resistant starch in starch with low amylose content. That is, the content of the enzyme resistance starch contained in the modified starch prepared by the method of the present invention is heated
Figure kpo00078
36.5 compared to enzyme resistant starch contained in starch
Figure kpo00079
(Percentage increase) increased, moisture-heated and heated
Figure kpo00080
34.6 compared to the enzyme-resistant starch contained in the cooled starch
Figure kpo00081
(Percent increase). In addition, when the physical modification method of the present invention is applied to high amylose corn starch high amylose content, it can be seen that the increase in the content of the enzyme resistance starch by it is similar to the conventional method.

이상에서 상세히 설명하고 입증하였듯이, 본 발명의 방법으로 제조된 효소저항 전분의 함량은 종래 방법에 의해 제조된 효소저항전분에 비해, 약 40

Figure kpo00082
(증가분이 차지 하는 퍼센트) 증가하였으므로, 본 발명의 방법을 적용하면 값비싼 고아밀로즈 전분을 사용하지 않고서도 효소저항전분의 함량이 증가된 전분을 제조할 수 있다.As described and demonstrated in detail above, the content of the enzyme resistance starch prepared by the method of the present invention is about 40, compared to the enzyme resistance starch prepared by the conventional method.
Figure kpo00082
Since the increase in percentage increases, the method of the present invention can be applied to produce starch having an increased content of enzyme-resistant starch without the use of expensive high amylose starch.

Claims (4)

아밀로즈 함량이 10
Figure kpo00083
Figure kpo00084
40
Figure kpo00085
(w/w)인 전분의 수현탁액을 100
Figure kpo00086
130
Figure kpo00087
에서 가열하고 냉각시키는 가열
Figure kpo00088
냉각 공정을 반복 진행하여 건조시킨 다음, 전분의 수분 함량이 10
Figure kpo00089
Figure kpo00090
30
Figure kpo00091
(w/w)가 되도록 하고 열처리하는 것을 특징으로 하는, 전분 분해효소에 대한 저항성을 갖는 전분의 함량을 증가시키는 방법.Amylose content 10
Figure kpo00083
Figure kpo00084
40
Figure kpo00085
(w / w) 100% water suspension of starch
Figure kpo00086
130
Figure kpo00087
Heating to heat and cool in
Figure kpo00088
The cooling process was repeated and dried, and the starch had a water content of 10
Figure kpo00089
Figure kpo00090
30
Figure kpo00091
(w / w) and heat treatment, characterized in that to increase the content of starch having a resistance to starch degrading enzyme. 제1항에서 있어서, 전분은 옥수수 전분, 감자 전분, 고구마 전분, 타피오카 전분, 밀 전분, 사고 전분, 쌀 전분 및 동부 전분으로 구성된 그룹으로부터 선택되는 1종 이상의 전분인 것을 특징으로 하는 방법.The method of claim 1, wherein the starch is at least one starch selected from the group consisting of corn starch, potato starch, sweet potato starch, tapioca starch, wheat starch, sago starch, rice starch and eastern starch. 제1항에서 있어서, 가열
Figure kpo00092
냉각 공정은 2
Figure kpo00093
6회 반복하는 것을 특징으로 하는 방법.The method of claim 1 wherein the heating
Figure kpo00092
Cooling process 2
Figure kpo00093
Repeating six times. 제1항에 있어서, 열처리는 100
Figure kpo00094
∼150
Figure kpo00095
의 온도에서 3시간
Figure kpo00096
24시간 가열하는 것을 특징으로 하는 방법.The method of claim 1, wherein the heat treatment is 100
Figure kpo00094
~ 150
Figure kpo00095
3 hours at temperature
Figure kpo00096
Heating for 24 hours.
KR1019970025263A 1997-06-17 1997-06-17 Method of increasing starch which is resistant to starch degrading enzyme KR100218232B1 (en)

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