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Behavior of Retrogradation Retardation in Rice Starch Paste by Raw Wheat Flour Addition

생밀가루 첨가에 따른 쌀전분 페이스트의 노화지연 연구

  • Bae, In Young (Department of Food & Fermentation, Far East University) ;
  • Lee, Jun Woo (Department of Food and Nutrition, Hanyang University) ;
  • Kim, Hong Sul (Department of Food and Nutrition, Hanyang University) ;
  • Kim, Kyung Mi (National Academy of Agricultural Science, Rural Development Administration) ;
  • Han, Gwi Jung (National Academy of Agricultural Science, Rural Development Administration) ;
  • Kim, Myung Hwan (Department of Food Engineering, DanKook University) ;
  • Jun, Soo Jin (Department of Human Nutrition, Food and Animal Sciences, University of Hawaii) ;
  • Lee, Hyeon Gyu (Department of Food and Nutrition, Hanyang University)
  • Received : 2015.11.30
  • Accepted : 2015.12.11
  • Published : 2015.12.31

Abstract

The effect of raw wheat flour on starch retrogradation retardation was investigated in a rice starch paste model. Specifically, in terms of amylase activity present in the wheat flour, the retardation effect was investigated depending on reaction temperature (40, 60, and $80^{\circ}C$), incubation time (0, 20, 40, and 60 min), and wheat flour addition levels (0-10%). An increase in wheat flour concentration resulted in a rapid decrease in the elastic modulus (G') as the incubation time increased. The G' changes of the rice starch pastes were furthermore fitted by the first order reaction for the reaction rate estimation on the temperature basis. The experimental reaction rate of the paste sample incubated with 10% wheat flour at $40^{\circ}C$ exhibited good agreement with the predicted value. This result implied that the first order reaction kinetics could be suitable to predict the changes in the G' as a function of incubation temperature and wheat flour concentration.

Keywords

rice starch paste model;retrogradation-retardation technology;raw wheat flour;amylase reaction rate

Acknowledgement

Supported by : 농촌진흥청

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