Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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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
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Abstract

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.

$40,\;50,\;60^{\circ}C$의 실온 이상의 상승된 온도에서 쌀을 수침처리한 후 습식제분한 쌀가루로부터 분리한 전분의 특성을 조사하였다. 수침처리하지 않은 대조구 쌀 전분에 비해 수침처리한 쌀 전분의 명도는 약간 감소하였으며 전분의 평균 입자크기는 다소 감소하였다. 전분의 팽윤력과 용해성은 대조구보다 전반적으로 높았으며 특히 $40^{\circ}C$에서 수침처리한 쌀 전분에서 가장 높았지만 그 이상의 처리온도에서는 다소 감소하는 경향이었다. DSC 호화개시온도, 호화정점온도는 $40^{\circ}C$와 $50^{\circ}C$ 수침처리한 쌀 전분에서 감소하였고 호화엔탈피는 증가하였으나 $60^{\circ}C$ 수침처리에서는 호화개시온도와 호화정점온도가 증가하였고 호화온도범위가 감소하여 전분의 annealing 현상이 나타남을 제시해 주었다. $40^{\circ}C$에서 수침처리한 쌀 전분은 Rapid Visco-Analyzer(RVA) 최고점도가 증가한 반면, $50^{\circ}C$와 $60^{\circ}C$에서는 최고점도가 감소하였고 breakdown이 감소하였으며 최종점도는 증가하여 setback이 높게 나타났다.

Keywords

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