Recently, amorphous granular starch (AGS) or non-crystalline granular starch (NGS) is of great interest because it has specific physicochemical properties compared to native starches. Various approaches have been taken to prepare gelatinized starch while still maintaining its granular shape. The granular cold-water soluble starch (GCWS) can be prepared by alcoholic-alkaline treatment or by using liquid ammonia and ethanol. However, these starches exhibit significant deformation and shrinking, and chemical treatments may raise safety issues for their potential food applications. Therefore, in this study, the optimization of preparation method for amorphous granular potato starch (AGPS) was investigated using ethanol and heat treatments. Response surface methodology (RSM) and central composite design (CCD) were used to find the optimum conditions for AGPS preparation based on granule integrity and birefringence. Optimum conditions were 53.3% ethanol and 93.87oC heat treatment for 15 min. Prepared AGPS maintained its granular structure and lost birefringence, crystallinity, and DSC amylopectin melting peak, suggesting that proper AGPS could be made using optimized conditions.

서 론
 재료 및 방법
  재료
  실험 디자인 및 재료 준비
  녹말 입자 관찰
  열적 특성
  X선 회절도
  통계 분석
 결과 및 고찰
  실험디자인 및 모델 적용
  녹말입자관찰
  반응표면분석
  열적 특성
  X선 회절도
 요 약
 참고문헌

• 김희윤(경희대학교 생명자원과학연구원 식품생명공학과) | Hui-yun Kim
• 김창남(혜전대학교 호텔제과제빵학과) | Chang-Nam Kim
• 최성원(오산대학교 호텔조리계열) | Sung-Won Choi
• 김병용(경희대학교 생명자원과학연구원 식품생명공학과) | Byung-Yong Kim
• 백무열(경희대학교 생명자원과학연구원 식품생명공학과) | Moo-Yeol Baik Corresponding author