Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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Effects of Extrusion Conditions on Change in Properties of Corn Fiber

압출성형 조건이 옥수수 섬유질의 성질변화에 미치는 영향

  • Kim, Mi Hwan (Department of Food Science and Technology, Kongju National University) ;
  • Gil, Sun Kook (Department of Food Science and Technology, Kongju National University) ;
  • Kim, Cheol Hyun (Department of Food Science and Technology, Kongju National University) ;
  • Lee, Kyu Chul (Department of Food Science and Technology, Kongju National University) ;
  • Kim, Cheol (Department of Food Science and Engineering, Agricultural College of Yanbian University) ;
  • Ryu, Gi Hyung (Department of Food Science and Technology, Kongju National University)
  • 김미환 (공주대학교 식품공학과) ;
  • 길선국 (공주대학교 식품공학과) ;
  • 김철현 (공주대학교 식품공학과) ;
  • 이규철 (공주대학교 식품공학과) ;
  • 김철 (중국 연변대학 농학원 식품과학부) ;
  • 류기형 (공주대학교 식품공학과)
  • Published : 2012.02.29
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Abstract

Corn fiber was extruded to investigate the change in properties of corn fiber. Moisture content and screw speed were adjusted to 20, 30% and 150, 200 rpm. Barrel temperature and feed rate were fixed to $160^{\circ}C$ and 120 g/min. Crude ash, crude fat and crude protein were decreased by extrusion process. Reducing sugar and starch content, total polyphenolic compound, DPPH radical scavenging activity, enzyme sensibility and water soluble index were increased by extrusion process. Especially, water soluble index was increased over four fold (from 3.56 to 14.47%) and the highest was at 20% moisture content. The enzyme sensibility in Viscozyme L was the highest at 20% of moisture content and 200 rpm of screw speed. When moisture content increased from 20 to 30%, specific mechanical energy input, expansion index, water soluble index decreased while specific length and water absorption index increased.

옥수수 섬유질을 수분함량 20과 30%, 스크루 회전속도 150과 200 rpm으로 조절하고 배럴온도 $160^{\circ}C$, 원료 사입량을 120 g/min으로 고정하여 압출성형하였 때, 압출성형 조건이 옥수수 섬유질의 화학적 특성(일반성분, 환원당 함량, 항산화 활성, 효소 반응성), 비기계적 에너지 투입량, 물리적 특성(팽화율, WSI, WAI)에 미치는 영향을 연구하였다. 압출성형에 의하여 환원당과 전분, 항산화 활성, 효소반응성, WSI가 증가하였다. 특히 수분함량 20%에서 증가폭이 더 컸다. 효소반응성은 Viscozyme L에 대한 반응성이 더 컸으며, 특히 수분함량 20%, 스크루 회전속도 200 rpm에서 효소반응성이 가장 높았다. 수분함량이 20에서 30%로 증가할 때 비기계적 에너지 투입량은 감소하였으며, 직경팽화율과 WSI도 감소하였으나, 비길이 및 WAI는 증가하였다. 본 연구에서 수분함량이 압출성형 옥수수 섬유질의 중요한 변수로 작용하는 것을 알 수 있었다.

Keywords

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