감마선 조사가 현미의 수화속도 및 호화양상에 미치는 영향

Effect of Gamma Irradiation on Water Uptake Rate and Gelatinization of Brown Rice

  • 이유석 (한국원자력연구소 방사선식품생명공학기술개발팀) ;
  • 서정식 (영남이공대학 식음료조리계열) ;
  • 이주운 (한국원자력연구소 방사선식품생명공학기술개발팀) ;
  • 변명우 (한국원자력연구소 방사선식품생명공학기술개발팀)
  • Lee, You-Seok (Radiation Food Science and Biotechnology Team, Korea Atomic Energy Research Institute) ;
  • Shu, Chung-Sik (Division of Food, Beverage and Culinary Art, Yeungnam College of Science and Technology) ;
  • Lee, Ju-Woon (Radiation Food Science and Biotechnology Team, Korea Atomic Energy Research Institute) ;
  • Byun, Myung-Woo (Radiation Food Science and Biotechnology Team, Korea Atomic Energy Research Institute)
  • 발행 : 2004.12.31

초록

현미의 수화속도를 개선하여 조리적성을 향상시키기 위해 0, 1, 3, 5kGy로 감마선을 조사한 후 수분흡수속도, 이화학적 특성 및 호화특성을 조사하였다. 현미의 수분흡수량은 수침온도 ($20-50^{\circ}C$)와 감마선 조사선량이 증가할 수록 증가하는 경향을 나타내었다. 수침온도 $50^{\circ}C$ 이상에서는 0 kGy와 1 kGy의 수분 흡수량은 큰 차이가 없었지만 5 kGy 조사구는 수침액 중에 가용성성분의 용출로 인해 오히려 수분흡수량이 감소하는 경향을 나타내었다. Amylograph에 의해 측정된 peak viscosity, setback, breakdown 및 consistency는 감마선 조사선량이 증가하면서 유의적으로 감소하는 경향을 보였다. Thermogravimetric analyzer에 의한 열중량분석 결과는 감마선 조사에 의해 고온 ($300^{\circ}C$ 이상)에서의 수분증발이 촉진되는 것으로 조사되었다.

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