Annealing 처리가 쌀전분으로 제조한 RS4의 수율에 미치는 영향

• 영문명: Effect of annealing treatment on RS level of RS4 prepared from rice starch
• 발행기관: 전남대학교 생활과학연구소
• 저자명: 송지영(Ji-Young Song) 신말식(Malshick Shin)
• 간행물 정보: 『生活科學硏究』生活科學硏究 第17輯, 21~30쪽, 전체 10쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2007.12.30

영문 초록

Effects of annealing conditions, such as annealng temperature and starch concentration, on the resistant starch (RS) level and characteristics of RS4 prepared from domestic rices, Dongjin1 and Goami2, and imported rice from Thai were investigated. The cross-linked RS4 starches were prepared after annealing treatment with rice starches. RS level was increased with increasing annealing temperature (50-70℃). Starch concentration in starch slurry was important factor to increase RS level of RS4 rice starch. Swelling powers and solubilities of RS4 prepared from rice starches showed low values at both 30℃ and 80℃ and annealed RS4 (AnRS4) granule did not uptake water and swell. Shape of AnRS4 granule was not changed like as native starch granule when rice starches were annealed below gelatinization temperature. X-ray diffraction patterns of cross-linked resistant starches were not changed by annealing.

목차

Abstract

Ⅰ. 서론

Ⅱ. 재료 및 방법

Ⅲ. 결과 및 고찰

참고문헌