벼 정조저장 중 저장온도 및 저장기간에 따른 쌀의 이화학적 특성 및 지방산 조성의 변화

• 영문명: Changes of Physicochemical Properties and Fatty acid Compositions of Rough Rice Stored at Different Storage Temperatures and Periods
• 발행기관: 한국작물학회
• 저자명: 김정주(Jeong-Ju Kim) 백만기(Man-Kee Baek) 김광수(Kwang-Su Kim) 윤미라(Mi-Ra Yoon) 김기영(Gi-Young Kim) 이점호(Jeom-Ho Lee)
• 간행물 정보: 『한국작물학회지』제59권 제4호, 413~426쪽, 전체 14쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2014.12.30

영문 초록

This study was conducted to investigate changes of physicochemical properties and fatty acid compositions of rough rice stored at different storage temperatures and periods. So we analyzed texture, alkali digestion value (ADV), toyo glossiness value, pasting properties, fat acidity and fatty acid compositions of five rice varieties every 4 month on the condition of which rough rice had been stored at different temperatures (ambient and low temperature condition at 15℃) for 2 years. Hardness of cooked rice was increased by storage periods and cohesiveness of cooked rice was not considerably different among varieties according to storage temperatures and periods. ADV was significantly different among varieties and storage periods but not different with storage temperatures. Toyo glossiness value of cooked rice was continuously decreased from 4 months after storage regardless to storage temperature. The pasting properties were considerably affected by storage temperatures and periods of rough rice. Increase in peak viscosity, final viscosity and breakdown was observed but setback was decreased by storage periods. Fat acidity of brown rice was much higher than that of milled rice during storage of rough rice and tend to increase by storage period. Oleic acid among fatty acids of brown rice except Sindongin and Hitomebore tended to be decreased by storage periods and linoleic acid among fatty acids of brown rice of Hopum was decreased by storage periods. The contents of linoleinic acid and stearic acid among fatty acids of milled rice were comparatively decreased from 4 months after storage, whereas the content of palmitic acid tended to be increased by storage periods.

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키워드

fatty acid composition physicochemical property rice storage period storage temperature