숯불직화구이는 특유의 향과 맛 때문에 국내 소비자들이 선호하고 있지만, 숯불직화구이 중 유기물의 불완전연소 로 인해 생성되는 다환방향족탄화수소(PAHs, polycyclic aromatic hydrocarbons)로 인해 문제가 되고 있다. 본 연구에서 는 등지방과 목살을 이용하여 숯불에 떨어지는 육즙으로 인해 발생하는 연기가 고기 중 PAHs의 생성에 미치는 영향 에 대해 연구하였다. 등지방과 목살 부위를 육즙 배출 및 PAHs의 분석을 위한 시료로 각각 설정하였고, 참숯 400 g을 이용해 숯불직화를 실시하였다. 석쇠의 표면온도가 200°C에 도달하였을 때, 시료를 굽기 시작하였으며, 등지방은 16 분, 목살은 한면을 4분씩 굽고 4회를 뒤집어 총 16분 동안 굽기를 수행하였다. PAHs 분석을 위하여 제작된 목살 시료 는 80°C에서 비누화, 액-액 추출 후 탈수, 농축, 실리카 카트리지를 통한 정제 과정을 거쳐 질소가스 하에 건고하였다. 잔류물은 dichloromethane 1 mL에 용해시켜 시험용액으로 하였다. HP-5MS UI(30 m x 0.25 mm x 0.25 μm) 컬럼을 이 용해 GC/MS 분석을 한 결과, 대조군의 경우 PAHs의 값은 2.78±0.03 μg/kg이 검출되었고, 실험군의 경우 1.91± 0.19μg/kg이 검출되었다. 따라서, 고기로부터 발생하는 육즙을 숯불에 직접 닿지 않게 하여 연기 발생을 최소화하는 것이 PAHs의 생성을 줄일 수 있는 좋은 방법으로 판단할 수 있다.

두부는 전통 콩 가공식품중의 하나로 콩을 불리고, 삶고, 갈은 후, 기존 두부응고제로바닷물에서 추출한 간수를 사 용하였지만, 비소(AS)의 다량 검출로 인해 응고제의 사용이 금지됨에 따라, 현재 값비싼 수입 화학응고제(염화마그네 슘, 황산칼슘, 밀키마그네슘 등)를 간수 대신에 사용되고 있지만, 우리는 화학응고제에 의존하지 않고, 미네랄이 풍부 한 간수에서 비소만을 제거한 응고제를 사용하고자 본 연구에서는 응집→침전→여과 시스템을 연구하여,100% 비소 (AS)를 제거한 응고제를 개발하고자 한다.

칼슘은 인체의 뼈 또는 치아와 같은 골격구조의 주요 성분이며 다양한 생체 기능에 중요한 인자로서 작용하기 때문 에 적절한 섭취가 필요하다. 하지만 칼슘보충제로 섭취 시 칼슘의 생체이용률이 낮으므로 이를 개선하기 위한 연구가 진행되고 있다. 층상형 이중층수산화물(layered double hydroxide: LDH)은 층간에 다양한 음이온들을 삽입할 수 있고 독성이 낮은 것으로 알려져 있어 약물이나 생리활성물질의 전달매체로 응용하고자 활발히 연구 개발되고 있는 물질이 다. 본 연구에서는 칼슘을 포함하는 LDH 구조물(CaAl-LDH)을 합성하고, 이의용해 안정성과 소장에서의 흡수를 효율 적으로 조절하기 위하여 폴리머 코팅(E-coated CaAl-LDH)을 진행하였다. XRD 측정 결과폴리머 코팅에 의해 CaAl-LDH의 결정형 구조가 변형되지 않았으며, SEM 관찰에 의해 코팅 후에도 크기 및 형태가 유지됨을 확인하였다. 위액 모사조건에서 용해도 분석 결과 폴리머 코팅에 의해 칼슘이온의 용해가 감소하는 것을 확인하였으며, 이로써 소 장에서의 칼슘 흡수를 향상시킬 수 있을 것으로 보인다. 장관세포 및 마우스에 단회 경구투여 결과 세포독성 및 급성 독성을 나타내지 않았으며, 약동학적 분석 결과 체내 칼슘 흡수율이 향상될 수 있음을 알 수 있었다.이러한 연구는 CaAl-LDH 나노소재의 폴리머 코팅을 통해 체내 안정성과 흡수율 향상을 유도할 수 있어 칼슘보충제로서의 잠재적 활 용 가능성을 제시한다.

The purpose of this study is to evaluate the stability of Epigallocatechin gallate (EGCG) - loaded nanostructured lipid carrier (NLC) after Autoclave sterilization. EGCG, glycerolmonostearate (GMS), oleic acid, and lecithin were mixed as solid lipid phase and subsequently it was heated up to 70°C. Thereafter, the solid lipid phase was mixed with the water phase consisting of Tween 80 and deionized water. Then, ultra-sonication(work time, 5 min; pulse on, 4s; pulse off, 2s), high pressure homogenization(600 bar and 3 cycles) process were proceeded to homogenize NLC particles. The particle size and zeta-potential of NLCs was approximate 100 ~ 120nm and -50 ~ -60mV, respectively. In order to investigate the effect of sterilization on the stability of NLCs, Autoclavesterilization was applied to the NLCs suspension at 121°C for 15 min. After the sterilization, the particle size and zeta potentialtended to be maintained or improved. Moreover, after sterilization, crystal shape was formed and it was considered as transformation of the lipid in NLCs (from α to β) because of recrystallization upon heating. In conclusion, sterilization process can be helpful to improve the stability of NLCs.

최근 가축의 개량, 사양 기술의 발전에 따라 살코기 생산 비율과 관계있는 소의 도체중과 등지방층 두께는 매년 증 가하고 있다. 또한 2014년 거세우의 1등급이상 출현율은 1998년에 비해 약 23% 증가하였다. 이에 국가기관 및 산업체 로부터 육량 수급량 예측, 소비량 산출, 산업 규모 산정 등을 위해 소나 돼지의 도체수율이 반영된 자료 요청이 증가 하고 있다. 국내의 소 육량등급은 육안으로 판정되고 있으며, 산육량 측정은 부위별로 발골에 의한 중량계측에 의해 이루어지고 있어 객관적이고 정확한 산육량 예측에 어려움을 겪고 있다. 우리나라 실정에 맞는 출하 체중, 성별조건 등 도체특성을 신속하게 측정할 수 있는 산육량 예측기술의 개발이 요구되고 있다. 본 연구에서는 소도체의 육량을 비파괴적으로 측정할 수 있는 영상 분석기술에 대해 조사하였다. 2차원 영상, 구조광 영상 및 스테레오 영상 기술은 육량 판별에 이용될 수 있을 것으로 판단된다.

압출성형조건에 따른 분리대두단백(Isolated soy protein) 압출성형물의 조직화와 물리적 특성의 차이를 알아보고자 팽화율, 수분흡수력, 탄성력, 응집력, 절단강도, 조직잔사지수, 색도 등의 실험을 통해 비교분석하였다. 실험재료는 분 리대두단백을 100% 사용하여 압출성형하였다. 분리대두단백 압출성형물 제조에 사용한 압출성형기는 실험용 쌍축압 출성형기이며, 공정변수는 용융물의 온도와 원료투입량은 140°C와 100 g/min으로 고정시키고 스크루 회전속도는 150, 250, 330 rpm, 수분함량은 40, 50, 55, 60% 로 하였다. 직경팽화율은 큰 차이를 나타내지 않았지만 수분함량이 가장 낮은 40% 일 때 가장 높은 값(2.67±0.18)을 나타내었다. 비길이는 수분함량이 증가하거나 스크루 회전속도가 증가할수 록 값이 증가하는 값을 나타내었다. 체적밀도도 직경팽화율과 같이 큰 차이를 나타내지 않았지만 스크루 회전속도가 낮을수록 체적밀도 값이 증가하는 값을 나타내었다. 분리대두단백의 압출성형물의 수분흡수력은 스크루 회전속도 250 rpm, 수분함량 40%에서 가장 높은 값(482.24±34.5)을 나타냈고, 수분함량이 증가할수록 수분흡수력은 감소하였다. 또 한 수분함량을 55%, 스크루 회전속도가 증가할수록 수분흡수력은 증가하였다. 탄성력과 응집력은 서로 비례한 값을 나타냈는데, 스크루 회전속도가 감소할수록 높은 값을 나타냈다. 또한 스크루 회전속도가 감소할수록 절단강도의 값 도 증가하는 값을 나타냈다. 조직잔사지수는 공정변수에 따라 큰 차이를 나타냈는데, 55% 수분함량에서 150 rpm 일 때 가장 큰 값인 30.92±14.90, 40% 수분함량에서 250 rpm 일 때 가장 작은 값인 0.52±0.24를 나타내었다.

Glucansucrases are members of GH70 family of glycoside hydrolases and mainly produced by lactic acid bacteria such as Leuconostoc, Lactobacillus, and Weisella species. Glucansucrases use sucrose as a substrate to synthesize glucans as well as to produce oligosaccharides by transferring glucose moiety from sucrose onto acceptor carbohydrate molecules. It is known that some oligosaccharides produced by the reaction of glucansucrase show functional properties such as prebiotics and immunostimulatory activities. In this study, lactic acid bacteria which produce glucansucrase were screened from a variety of fermented foods, vegetables, and fruits collected from various area of Korea. Among 149 lactic acid bacteria strains which were isolated using BCP agar plates, 8 strains were selected which showed high glucansucrase activities. By nucleotide sequence analysis of 16S rRNA gene, strain no. 26-4 and 109-4 were identified as Leuconostoc mesenteroides, strain no. 95-4 strain was L. lactis, strain no. 92-4 and 112-1 were Weissella kimchii, strain no. 94-1 and 95-1 strains were W. confusa, and strain no. 113 was W. cibaria. When the oligosaccharides produced by the reaction of glucansucrase were analyzed using Bio-LC after these lactic acid bacteria were cultured into sucrose-containing media, the chromatograms of all bacterial showed unidentified peaks which implied the newly synthesized oligosaccharides

Makgeolli is rich in nutrients such as beneficial microbial species, essential amino acids, oligosaccharides, and organic acids. The lactic acid bacteria contained in Makgeolli provides a healthy function as probiotics for customers. The purpose of this study was to enhance the nutritional properties, lactic acid bacteria propagation and alcohol contents of makgeolli by controlling redox potential balance. An automatic control system was created using ORP sensor, Labview control kit, and air supplier, in which air concentration was controlled by on & off mode. Makgeolli was fermented at three different redox potentials -50 mV, -100 mV, -150 mV. Regulating of aeration according to the redox potentials could give prominence to nutritional benefits of Makgeolli. The profiles of redox potential appeared bathtub curves, and related to lactic acid bacteria growth curve and byproducts. We could find the optimum redox potential balance that affects the factors such as LAB’s, alcohol contents and byproducts. In conclusion it was essential to control redox potential balance in order to produce nutrients rich Makgeolli.

A novel nanocomposite LDPE film with UV protective properties was developed for active packaging applications. Initially, undoped and Mn-doped TiO2 nanoparticles (NPs) were synthesized by the sol-gel method and the resulting particles were characterized. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) images revealed an agglomerated nature and spherical morphology. X-ray diffraction (XRD) studies indicated that all products were crystalline and in the form of rutile. The reflectance spectrum of undoped TiO2 NPs demonstrated a characteristic sharp edge at 410 nm. Subsequently, nanocomposite (NC) LDPE samples were prepared with the NPs by solvent precipitation followed by film casting. The optical and thermal properties of the NC samples were investigated. Incremental increases in Mn concentration from 0.25 mol % to 1.00 mol % were associated with progressive decreases in light transmission in the UV region. The melting and maximum decomposition temperatures of all NCs were 107 and 442-449 °C, respectively. The UV protective LDPE-based NC films exhibited superior photostability. Absorption in the FTIR spectra at 1716 and 1734 cm-1 changed after 4-wk exposure to UV for all film samples as a consequence of photodegradation. Finally, the photooxidation of perilla oil was assessed as an example of a UV protective packaging application. After 12 days, protection with 1.00 mol% Mn-doped TiO2-LDPE was associated with a gradual increase in PV, while protection with TiO2-LDPE was associated with a significant increase and protection with the control treatment was associated with a dramatic increase in PV. Hence, a 1.00 mol% Mn-doped TiO2-LDPE NC showed promise for UV shielding packaging applications.

Time-temperature indicators or integrators (TTIs) indicate food quality changes based on time-temperature history. Whilst many types of TTIs have been developed and commercialized, educated consumers often refuse to purchase food products with attached TTI labels showing even a slight color change. In this study, a novel on-off diffusion-based TTI coupled with polydiacetylene/silica nanocomposites has been proposed. The prototype TTI tag has a multilayer structure comprised of a self-adhesive base layer, a middle microporous sheet, and an upper opaque white layer coupled with a square reservoir of Tween 20 attached to an activation stripe. At the end of the diffusion path, polydiacetylene/silica nanocomposites were injected into a loading site as a fine blue stripe. After activation, Tween 20 diffused and reached the loading site, where it rapidly changed from blue-to-red via solvatochromism. This alternative and innovative TTI continuously showed a blue color until reaching the end point, at which stage a red color rapidly appeared, indicating product rejection. Thus, this novel TTI it is of great benefit to the brand owner. The developed prototype was characterized and evaluated for its ability to monitor microbial quality based on published, isothermal, microbial growth data of modified-atmosphere packaged minced beef, Mediterranean fish, and ground pork. The diffusion of Tween 20 in the TTI system was measured under various isothermal conditions and a kinetic model, based on the association between diffusion and time-temperature, was investigated. The Gaussian-estimated activation energy value was 51.082kJ mol-1. Tween 20 diffusion of 6.10, 5.15 and 6.15mm along the TTI systems were considered to be end points and the 95% confidence interval between the times taken for TTI to display OFF and for the foods to reach their deterioration thresholds were 23.30-23.70, 23.00-23.50 and 23.44-24.05h for total aerobic bacteria, Shewanella putrefaciens, and Pseudomonas spp. respectively. The TTI performance test for reproducibility and accuracy revealed a normal frequency distribution with 35004.90, 1200.254.82 and 549.811.09min at 0, 11 and 25C, respectively in accordance with the investigation of diffusion in the TTI.

Coffee is one of the most popular beverages all over the world. As the great demand of this product, adulteration coffee are distributed in market mixing fraud materials such as soybean, coffee husk, wheat, rice, corn, malt and barley. But there are no analytical methods for detecting the adulterated coffee. Monosaccharides(mannose, rhamnose, glucose, galactose, xylose, arabinose), trigonelline, nicotinic acid as representative components of coffees can be used as chemical indices to qualitatively and quantitatively assess coffee authenticity. This study carried out on new analytical resources for detection of ground roasted coffee adulteration, investigating model system with roasted soybean, coffee husk, wheat, rice, corn, malt and barley as materials of fraud. It could be concluded that this method was efficient in discriminating different matrixes. Most monosaccharides, trigonelline, nicotinic acids were significant in 5%(w/w) mixed fraud material (p<0.05). These results correspond to monosaccharides, trigonelline, nicotinic acids of pure raw materials, confirming this use as a usefuldetection method of food adulterants in ground roasted coffee.

증숙한 현미에 재래누룩, 바이오누룩, 입국을 별도로 혼합하고 효모를 이용하여 알코올 발효시킨 후 마른 연잎을 중탕으로 끓인 액을 첨가하였다. 알코올 함량을 8%로 조정한 후 초산발효를 위하여 Gluconacetobacter liquefaciens균 으로 제조한 종초를 10%(v/v)의 비율로 첨가하였다. 재래누룩으로 제조한 알코올 발효액은 살균 후 초산발효한 것이 살균하지 않은 것보다 초산생성력이 우수하였으나, 바이오누룩과 입국으로 제조한 알코올 발효액은 살균한 것과 살균 하지 않은 것과 큰 차이를 나타내지 않았다. 초산발효에 있어 공기를 공급하거나 진탕 배양한 것보다는 정치배양하였 을 때 초산배양능력이 더 우수하였다

Differences in sugar and salt diffusion rates of cabbage depending on size and part were examined. Whole, 3x3 and 5×5 cube sliced cabbage examined indifferent pickling condition (salt 2, 4, 6, 8% and sugar 5, 10, 15, 20% brix). After 12hr storage, salt absorption depending on part was determined to be higher in leaf, followed by stem in all salt solution. Sugar distribution was also determined to be higher in leaf, followed by stem, showing same trend with salt diffusion. Salt diffusion was found to be highest in 3×3 sliced cabbage. Where as 5×5 sliced cabbage and then whole cabbage showed lower diffusion rate in all brix sugar solution. Size dependent sugar diffusion showed same tendency with size dependent salt diffusion. Also, increase in salt and sugar concentration led to increase in salt and sugar permeation rate.

Opuntia is a cactus with fruits and is also called prickly pear. Extraction process of water soluble fiber from opuntia stem powder was optimized by applying various conditions such as ethanol concentration, temperature and pH. Fiber extraction was highest in 0% ethanol and lowest in 100% ethanol, indicated that hot distilled water extraction produced maximum water soluble fiber. Among temperature range from 50 to 90°C, water soluble fiber was extracted mostly at 50°C and leastly at 90°C, showing decrease in fiber with increase in temperature. On the other hand, pH higher than 7 did not show any significant difference in fiber extraction, while fiber extraction decreased in lower pH 7. Conclusively ethanol hampered extraction of water soluble fiber from opuntia stem powder and extraction was not stable with higher heat and low acidic condition.

Garlic (Allium sativum) has been used as a medicinal plant due to its various functionalities such as reduction of cholesterol levels. The purpose of this study was to optimize conditions for the production of microencapsulated garlic powder (MGP) coated with whey protein isolate (WPI) to improve its production yield. WPI was mixed with distilled water followed by magnetic stirring at 500 rpm for 12 h to hydrate it completely. Garlic powder (GP) was added into the WPI mixture. Ratio of GP to WPI was 1:1. Subsequently, GP-WPI mixture was homogenized, and then spray-dried. To maximize the production yield of MGP, variables such as the mixing time and homogenizing condition such as rpm and time were tested. The optimum conditions for producing MGP were found to be as follows: GP and WPI mixing for 1 h and homogenizing at 8100 rpm for 10 min which improved liquid flow rate during spray drying process. The production yield of MGP under optimum conditions was 25.6 g/h. The results of this study might provide scale-up parameters on applications of GP for its commercialization.

본 연구의 목적은 미꾸라지 진액 속의 용매의 종류와 농도에 따른 mucin의 함량을 확인하고 이의 특성을 연구하였 다. 진액을 ethanol, acetone및 aluminum sulfate 3종류의 용매를 사용하여 추출한 결과 ethanol에서 가장 높은 수율을 나 타내었다. Ethanol의 농도를 60-100%로 하여 침전시켰을 때 침전물에 대한 mucin의 함량이90%에서 가장 높았다. Buffer에 1000배 희석한 mucin추출물을 산성(pH 2)과 염기성(pH 12)의 범위에서 열 안정성을 측정했을 때 onset온도와 peak 온도는 큰 차이가 없었으나. 엔탈피 값에서는 pH에 따라 큰 차이가 나타났다. Mucin침전물을 이용한 항균능력에 서는 gram-negative균에서는 나타나지 않았으나 gram-positive균에서는 항균능력이 나타났다. 이와 같은 미꾸라지 mucin의 pH에 따른 열안정성, 항균능력과 점탄성의 성질 등을 이용하여 앞으로의 비 식품소재개발에 기초 데이터로 사용하고자 한다.

This study evaluated the physicochemical quality characteristics of raw and roasted beans of fully washed specialty Bourbon cultivar ofCoffea Arabica“BM 139" from seven of the major coffee growing areas in Rwanda in comparison with a wet processed Typica cultivar from Yirgacheffe, Ethiopia and a dry processed red Bourbon cultivar from Cerrado, Brazil. Tested samples had moisture content between 7.7 and10.2%. Raw coffee from Brazil had the lowest density and darker than samples from other regions. Other samples showed no significant differences in true density. Raw coffee from Kayumbu coffee washing station (CWS), Kamonyi district showed the lowest total phenolic content of 38.4 mg/g solid whereas raw coffee from Nyamyumba CWS, Rubavu district had the highest content of 46.8 mg/g solid. DPPH radical scavenging activity (RSA) ranged from 89.9 to 91.8% and varied little between samples. Raw coffee from Yirgacheffe, Ethiopia showed the highest total titratable acidity of 1.48% as citric acid and totalcaffeoylquinic acidof 82.62 mg/g solid whereas that from Brazil had the highest caffeine content of 18.5 mg/g solid. Raw coffee from Karenge CWS, Rwamagana district was characterized by having the lowest caffeine and trigonelline content (13.4 and 10.3 mg/g solid, respectively). After roasting, there was a drop in most physicochemical characteristics. Raw and roasted coffee samples from Rulindo and Kirorero CWS indicated higher bulk densities which might be due to higher altitudes of these two areas. Caffeine and RSA were not affected by the roasting process. The Brazilian coffee was characterized by higher caffeine content in raw as well as roasted forms. After roasting, coffees from Rwanda were more acidic than Brazilian and Ethiopian coffees. This study revealed that the physicochemical characteristics of the Bourbon cultivar may vary depending on the geographical sub-regions which is due to environmental conditions, processing and agricultural practices.

Quality characteristics such as texture and sensory properties of garaetteok(Korean rice cake)made with organic rice flour treated withcitric acid were investigated. Compared to rice flour without addition of citric acid,rice flour treated with citric acid showed a significantly lower viscosity and viscoelasticity level as the concentration of citric acid increased. Hardness of garaetteokmade with citric acid showed a similar trend in viscoelasticity changes, whereas cohesiveness was not significantly affected by the pretreatment of citric acid.Garaetteok of 0.5% citric acid pretreatment showed the highest scores in hardness, springiness, chewiness and overall acceptability.However,flavor and taste of garaetteokof citric acid pretreatment were lower than those of the control.

The aim of this study was to improve dispersion stability of calcium carbonate (CaCO3) nanoparticles in aqueous medium using alkyl polyglucoside (APG). One hundred milligrams of CaCO3 nanoparticles was mixed with 30 mL of deionized water. Thereafter, APG was dissolved into the CaCO3 nanoparticle mixtures at approximate 0, 0.1, 0.3, 0.5, 0.7, and 0.9%, and subsequently, pH was adjusted to 7.0 and 10.0. Afterward, all CaCO3 nanoparticle mixtures were dispersed by ultrasonic processing treatment for 10 min. Dispersion stability and physicochemical properties of the CaCO3 nanoparticle mixtures were observed by measuring the change of absorbance and mean diameter for 96 h as well as the initial zeta-potential. As results, initial zeta-potentials of the CaCO3 nanoparticles in deionized water at pH 7.0 and 10.0 showed approximately +20 and 0, respectively. The positive surface charge at pH 7.0 had unfavorable impact on the adsorption of APG onto CaCO3 nanoparticles in the aqueous suspensions because APG is nonionic surfactant. Among all samples at pH 10, CaCO3 nanoparticles in 0.5% APG aqueous solution showed the smallest initial mean diameter and the slowest increase in mean diameter and decrease in absorbance. In conclusion, the pH 10.0 and 0.5% APG concentration was the most desirable condition in order to improve dispersion stability of CaCO3 nanoparticles in an aqueous medium.

밤 전분은 상대적으로 노화가 빠르게 일어나기 때문에 밤 전분이 함유된 식품의경우 저장 안정성이 낮다. 이러한 특성은 식품 산업에서 밤 전분의 이용을 제한시킨다. 본 연구의 목적은 아세틸화(AC), 가교화(CL) 및 하이드록시프로 필화(HP) 시킨 밤 전분를 4°C에 저장하여, 각 저장기간 동안 변성 밤 전분의 노화특성과 노화속도를 알아보는데 있다. 전분 고형분 대비 12% (w/v)의 acetic anhydride, sodium trimetatphosphate (STMP, 99%)와 sodium tripolyphosphate (STPP, 1%) 혼합물, propylene oxide를 이용하여 각각 아세틸화, 가교화, 하이드록시프로필화 전분을 얻었다. 저장 후, 시차 열량 주사기로 -20°C부터 120°C 범위로 재가열하여 유리전이 온도(Tg’), 얼음 용융 엔탈피(ΔHi), 노화엔탈피(ΔHr) 와 노화도(DR)의 변화를 측정하였다. 밤 전분의 저장 기간이 길어질수록 Tg’, ΔHr과 DR은 증가하지만 ΔHi는 감소하는 경향을 보였다. Tg’에서 천연 밤 전분은 -6°C에서 -7°C 사이를 보이는데 반해, 변성 밤 전분의 경우 그 보다 좀 더 높 은 Tg’를 가졌다. 이것은 변성처리가 전분 체인들의 운동성을 감소시켜 유리전이 온도가 증가한 것으로 보여진다. 천 연 밤 전분의 ΔHi는 저장 1일차부터 급격히 감소하기 시작하여 저장 10일차 이후로는 변성 밤 전분들에 비해 눈에띄 게 엔탈피가 감소하였다. 이는 변성 전분내의 전분체인과 물이 겔을 형성하는 과정에서 상호작용이 제한을 받아 ‘동결 가능한 물(freezable water)’의 양이 많아졌음을 암시한다. 천연 밤 전분의 ΔHr과 DR은 저장 초기 2일 동안 급격하게 증가하여 24일차 까지 큰 폭으로 증가한 반면, 변성 밤 전분은 상대적으로 천천히 증가하였다. 이러한 결과는, 화학적 인 변성처리가 노화의 진행을 늦춘다는 것을 의미한다. Avrami 식으로 노화속도(1/k)를 구한 결과, 천연 밤 전분은 Δ Hr와 DR 에서, AC는 Tg’에서, CL은 ΔHi에서 가장 빠른 노화속도를 보였다. 반면에, HP는 Tg’, ΔHi와 ΔHr에서 가장 느 린 노화속도를 보였다. 이 결과를 통해, 저장하는 동안 무정형 영역, freezable water 영역과 결정형 영역마다 노화 속도 가 일치하지 않다는 것을 알 수 있다. 본 연구 결과가 변성 밤 전분의 노화특성을 구명하고 이들 특성이 식품산업에서 의 활용에 도움을 줄 것이라 기대된다.