The Effect of Cellulase Treatment on the Physicochemical Properties of Rice and the Texture of Cooked Rice

Cellulase 처리가 쌀의 이화학적 특성 및 밥의 텍스쳐 특성에 미치는 영향

  • Kim, Young-Kyung (Department of Food Science and Nutrition, Seoul National University) ;
  • Ahn, Seung-Yo (Department of Food Science and Nutrition, Seoul National University)
  • 김영경 (서울대학교 가정대학 식품영양학과) ;
  • 안승요 (서울대학교 가정대학 식품영양학과)
  • Published : 1996.08.30

Abstract

Effect of the cellulase treatment on the physicochemical properties of three varieties of rice (chucheongbyeo, chosengtongilbyeo and IR 36) and the texture of cooked rice were investigated. The swelling power and solubility of the rice flours were increased and amylographic viscosities, especially cold viscosities were decreased by cellulase treatment in all varieties. Gel chromatography of soluble carbohydrates from cellulase-treated rice flours on sepharose 2B-CL showed a singificant increase of low molecular weight $(10^{4})$ fraction which might be produced upon hydrolysis in endosperm cell wall constituents. The hardness of cooked rices prepared from cellulose-treated rices significantly decreased.

Keywords

rice;cellulase;endosperm cell wall;swelling power;amylogram;DSC;hardness of cooked rice