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dc.contributor.author이현규-
dc.date.accessioned2017-10-13T00:19:37Z-
dc.date.available2017-10-13T00:19:37Z-
dc.date.issued2015-12-
dc.identifier.citationKorean Journal of Food Science and Technology, v. 47, NO 6, Page. 797-800en_US
dc.identifier.issn0367-6293-
dc.identifier.urihttp://koreascience.or.kr/article/ArticleFullRecord.jsp?cn=SPGHB5_2015_v47n6_797-
dc.identifier.urihttp://hdl.handle.net/20.500.11754/29610-
dc.description.abstractThe effect of raw wheat flour on starch retrogradation retardation was investigated in a rice starch paste model. Specifically, in terms of amylase activity present in the wheat flour, the retardation effect was investigated depending on reaction temperature (40, 60, and 80℃), incubation time (0, 20, 40, and 60 min), and wheat flour addition levels (0-10%). An increase in wheat flour concentration resulted in a rapid decrease in the elastic modulus (G') as the incubation time increased. The G' changes of the rice starch pastes were furthermore fitted by the first order reaction for the reaction rate estimation on the temperature basis. The experimental reaction rate of the paste sample incubated with 10% wheat flour at 40℃ exhibited good agreement with the predicted value. This result implied that the first order reaction kinetics could be suitable to predict the changes in the G' as a function of incubation temperature and wheat flour concentration. 가래떡 제조공정을 단순화한 쌀전분 페이스트에 생밀가루(0-10%; w/w of rice starch) 첨가 후 반응조건(40-80℃, 0-60분)에 따른 아밀라제의 전분 가수분해작용을 탄성(G') 변화를 측정함으로써 조사하였다. 생밀가루 내 효소 반응속도상수는 40, 60, 80℃에서 각각 0.0315, 0.0415, 0.0000 min−1으로 40oC보다 60℃에서 아밀라제 반응이 빠르게 진행되고, 80℃에서는 불활성화되었다. 한편, 60℃에서 아밀라제 반응속도상수는 생밀가루 첨가량이 2.5, 5, 10%로 증가함에 따라 0.027, 0.042, 0.061 min−1로 증가하였고, 무첨가 시 0.000 min−1을 보여 효소반응이 일어나지 않음을 확인하였다. 이상과 같이, 가래떡 제조공정을 단순화한 쌀전분 페이스트의 G'변화를 측정함으로써 쌀전분의 노화지연에 효과적인 생밀가루 내 아밀라제 효소반응속도를 예측할 수 있었다.en_US
dc.description.sponsorship본 연구는 농촌진흥청 연구사업(과제번호: PJ008540)의 지원에 의한 연구결과로 이에 감사 드립니다.en_US
dc.language.isoko_KRen_US
dc.publisher한국식품과학회 / Korean Society of Food Science and Technologyen_US
dc.subjectrice starch paste modelen_US
dc.subjectretrogradation-retardation technologyen_US
dc.subjectraw wheat flouren_US
dc.subjectamylase reaction rateen_US
dc.title생밀가루 첨가에 따른 쌀전분 페이스트의 노화지연 연구en_US
dc.title.alternativeBehavior of retrogradation retardation in rice starch paste by raw wheat flour additionen_US
dc.typeArticleen_US
dc.relation.no6-
dc.relation.volume47-
dc.identifier.doi10.9721/KJFST.2015.47.6.797-
dc.relation.page797-800-
dc.relation.journalKorean Journal of Food Science and Technology-
dc.contributor.googleauthor배인영-
dc.contributor.googleauthor이준우-
dc.contributor.googleauthor김홍술-
dc.contributor.googleauthor김경미-
dc.contributor.googleauthor한귀정-
dc.contributor.googleauthor김명환-
dc.contributor.googleauthor전수진-
dc.contributor.googleauthor이현규-
dc.contributor.googleauthorBae, In Young-
dc.contributor.googleauthorLee, Jun Woo-
dc.contributor.googleauthorKim, Hong Sul-
dc.contributor.googleauthorKim, Kyung Mi-
dc.contributor.googleauthorHan, Gwi Jung-
dc.contributor.googleauthorKim, Myung Hwan-
dc.contributor.googleauthorJun, Soo Jin-
dc.contributor.googleauthorLee, Hyeon Gyu-
dc.relation.code2015031541-
dc.sector.campusS-
dc.sector.daehakCOLLEGE OF HUMAN ECOLOGY[S]-
dc.sector.departmentDEPARTMENT OF FOOD & NUTRITION-
dc.identifier.pidhyeonlee-
Appears in Collections:
COLLEGE OF HUMAN ECOLOGY[S](생활과학대학) > FOOD & NUTRITION(식품영양학과) > Articles
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