Effects of Water Content and Storage Temperature on the Aging of Rice Starch Gels

쌀전분겔의 노화에 수분함량과 저장온도가 미치는 영향

  • Kim, Jeong-Ok (Department of Food and Nutrition, Chonnam National University) ;
  • Choi, Cha-Ran (Department of Food and Nutrition, Chonnam National University) ;
  • Shin, Mal-Shick (Department of Food and Nutrition, Chonnam National University) ;
  • Kim, Sung-Kon (Department of Food Science and Nutrition, Dankook University) ;
  • Lee, Sang-Kyu (Agency for Defense Development) ;
  • Kim, Wang-Soo (Agency for Defense Development)
  • Published : 1996.06.30


Gels of rice starches isolated from jinmibyeo, llpoombyeo and Dongjinbyeo were prepared with $60{\sim}65%$ water content (based on the total weight) and stored at $-18^{\circ}C,\;4^{\circ}C,\;20^{\circ}C,\;30^{\circ}C,\;and\;37^{\circ}C$ for 6 days. The effects of varieties, water content and storage temperature on the degree of retrogradation (DR) of gels were measured by ${\alpha}$-amylase-iodine method. DRs of rice starch gels increased rapidly during the initial stage of storage, but slowly after that. DRs were highest with 60% water content and lowest with 65% water content at any storage temperature. Regarding the storage temperature, DRs of gels increased in the following order : $4^{\circ}C>20^{\circ}C>30^{\circ}C>37^{\circ}C>-18^{\circ}C>$. As the storage temperature was increased, DR per $10^{\circ}C$ increased above refrigerated temperature decreased in the following order : jinmibyeo>llpoombyeo>Dongjinbyeo.


rice starch gels;degree of retrogradation;water content;storage temperature