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KMID : 0380619840160030273
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Korean Journal of Food Science and Technology
1984 Volume.16 No. 3 p.273 ~ p.278
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Rheological Properties of Gelatinization of Rice Starch
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이상규/Lee, Sang Kyu
변유량/이신영/김성곤/조형용/Pyun, Yu Ryang/Lee, Shin Young/Kim, Sung Kon/Cho, Hyung Yong
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Abstract
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Changes in theological properties of rice starch-water systemsduring the gelatinization were evaluated with the tube viscometer at temperatures between 50 and 85℃ and for the concentrations ranging from 3-5% rice starch. The flow consistency index increased exponentially with time at a particular temperature while being linearly dependent upon the concentration. The gelatinization rate measured by theological method followed Arrhenius type equation. The value of activation energy of gelatinization for 5% rice starch was about 25 ㎉/g ㏖.
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