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KMID : 0380619940260040428
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Korean Journal of Food Science and Technology
1994 Volume.26 No. 4 p.428 ~ p.435
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Properties of Modified Rice Starch by Physical Modification
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김길환/Kim, Kil Hwan
이현유/금준석/신명곤/유미라/Lee, Hyun Yu/Kum, Jun Seok/Shin, Myoung Gon/Yoo, Mi Ra
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Abstract
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Properties of modified rice starches prepared in drum drying and extrusion were evaluated to use for effective utilization. Blue value was the lowest (p$lt;0.05) for waxy rice starch and L value was decreased after modification of starches. Water solubility index was the highest for modified starches prepared in extrusion, while water absorption index was the highest for modified starches prepared in drum drying. Cold-Water-Solubility was the highest (p$lt;0.05) for modified rice starch prepared in drum drying (RD). Consistency index of RD was drastically increased as shear rate increased and yield stress was the highest for RD. Results of Gel Permeation Chromatography showed that starch components were broken down into lower molecular weight materials and amylose are degraded by modification. Changes in the X-ray diffrectometry pattern indicated the transformation of granule into an amorphous state during modification and illustrated V-type.
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