• Title, Summary, Keyword: hydro-shear homogenizer

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Physicochemical Properties of Physically Modified Rice Starch by Homogenizer (균질기를 이용한 물리적 변성 쌀 전분의 이화학적 특성)

  • Han, Myung-Ryun;Kim, Myung-Hwan
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.34 no.5
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    • pp.700-706
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    • 2005
  • The objectives of this research were to analyze physicochemical properties of physically modified rice starch which was prepared by hydro-shear homogenizer and ultrasonic homogenizer. The 5:1 of water to starch ratio, 20,500 rpm of hydro-shear homogenizer, and 5 sec of pulse and 40 kHz of frequency of ultrasonic homogenizer, which were operated for 10 min. The 1/3 of size reduction of raw rice starch and gelatinized rice starch, and reduced of particle size were achieved by above processing conditions. The homogenization of raw rice starch and gelatinized rice starch were higher values of specific area, transmittance, solubility and swelling power than control. While, these had lower value of apparent viscosity than control. In raw rice starch, the gelatinization characteristics of ultrasonic homogenizer treated rice starch had some higher values of gelatinization temperature, peak temperature and enthalpy than those of control. While, those of hydro-shear homogenizer treated rice starch had similar values to those of control.