Kinetics of Quality Changes in Rice Stored under the Temperature Fluctuation -1. Loss of Available Lysine in Polished Rice-

변온저장(變溫貯藏)에 따른 백미(白米)의 품질변화(品質變化)에 관(關)한 반응속도론적(反應速度論的) 연구(硏究) -1. 유효(有效) Lysine의 감소(減少)에 관(關)하여-

Lysine is known as a limiting amino acid in rice. In addition, it is considered to be important in that it is easily non-activated by the browning reaction during processing or storage. The present study was designed to utilize a kinetic approach to analyse the effect of temperature and water activity on available lysine loss in rice. Simplified kinetic models were used to obtain the various kinetic parameters for available lysine loss in rice subjected to accelerated shelf-life tests (ASLT). These kinetic parameters were then used to predict protein quality loss under the non-steady state storage. The predicted losses were compared to the actual losses. As expected, available lysine loss was increased with increased temperature and water activity. The activation energies and $Q_{10}$ values for available lysine loss ranged from 4.03 to 5.10 Kcal/ mole and 1.22 to 1.27, respectively, The shelf-lives at $25^{\circ}C$, the time to reach 25% loss of the available lysine, which was derived from the accelerated shelf-life tests showed 67 to 107 days according to $a_w$'s. The amount of loss for the fluctuating condition was greater than that occurring at the mean temperature of $45^{\circ}C$. Actually, the differences in effective temperature for the fluctuating storage were between about 4 and $6^{\circ}C$. In predicting the extent of loss using constant state data, the predicted shelf-lives were 2 to 7 days shorter than the actual storage values.