Properties of Starch Isolated from Wet-milled Rice after Steeping at Elevated Temperatures for Annealing Effect

Annealing 수침처리에 따른 습식제분 쌀가루의 전분 특성

  • Lee, Young-Tack (Department of Food and Bioengineering, Kyungwon University) ;
  • Yoo, Moon-Sik (Department of Food and Bioengineering, Kyungwon University) ;
  • Lee, Bo-Ram (Department of Food and Bioengineering, Kyungwon University) ;
  • Park, Jong-Hyun (Department of Food and Bioengineering, Kyungwon University) ;
  • Chang, Hak-Gil (Department of Food and Bioengineering, Kyungwon University)
  • 이영택 (경원대학교 식품생물공학과) ;
  • 유문식 (경원대학교 식품생물공학과) ;
  • 이보람 (경원대학교 식품생물공학과) ;
  • 박종현 (경원대학교 식품생물공학과) ;
  • 장학길 (경원대학교 식품생물공학과)
  • Published : 2004.06.30


Rice was steeped at elevated temperatures of $40,\;50,\;or\;60^{\circ}C$ for 2 hr, and physicochemical properties of starches isolated from wet-milled rice flour were investigated. Steeping at elevated temperatures slightly decreased lightness of rice starch, while increased yellowness and redness. Average granule size of rice starch was decreased by steeping treatment. Swelling power and solubility increased as temperature increased. Starch from rice steeped at $40^{\circ}C$ displayed highest swelling power and solubility. Differential scanning calorimetry data of starch obtained from steeped rice at $60^{\circ}C$ showed increased onset and peak temperatures, with narrower gelatinization temperature range, suggesting partial annealing effect. Pasting properties of starch measured by Rapid Visco-Analyzer indicated increased peak viscosity due to rice steeping at $40^{\circ}C$. Peak and breakdown viscosities decreased at $50\;and\;60^{\circ}C$, whereas setback and final viscosities increased.




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