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KMID : 0380620090410060644
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Korean Journal of Food Science and Technology
2009 Volume.41 No. 6 p.644 ~ p.651
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Changes in Microflora, Enzyme Activities and Microscopic Structure of Waxy Rice and Steeping Water in Response to Different Steeping Conditions During Preparation of Gangjung
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Kim Haeng-Ran
Kim Kwang-Ok
Kim Kyung-Mi
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Abstract
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This study was conducted to investigate the effects of steeping periods and temperatures of waxy rice on the microflora and enzyme activities of steeping water and waxy rice, as well as on the microscopic structures of waxy rice during the preparation of gangjung. When the steeping water was 15 and 35oC, yeast and lactic acid bacteria were the major microflora after 1 day. After 11 days, Lactobacillus spp. were the major bacteria, while Bacillus spp. were the primary microflora after 21 days. At 25oC the primary species were Bacillus spp., Leuconostoc spp., and Bacillus spp. after 1, 11 and 21 days, respectively. The α-amylase activity of steeping water increased proportionally with the increase of temperature and period, while the protease activity tended to increase for 11 days, but decreased at 21 days. The enzyme activities of the steeped waxy rice, especially the α-amylase activity, decreased with higher steeping temperature, while the β-amylase and glucoamylase activity remained constant for up to 21 days. Observation using scanning electron microscopy indicated that intracellular cleavage of steeped waxy rice endosperm resulted in a rough surface morphology due to the exposure of polygonal starch granules. Tiny pinholes on the surface of waxy rice starch granules were also observed after steeping for 11 days.
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KEYWORD
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waxy rice, steeping condition, microflora, enzyme activity, microscopic structure
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