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KMID : 0380619940260060819
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Korean Journal of Food Science and Technology
1994 Volume.26 No. 6 p.819 ~ p.823
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Preparation and Characterization of Rice Starch Maltodextrin
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김영숙/Kim, Young Sook
김정민/신해헌/변유량/김종욱/Kim, Jung Min/Shin, Hae Hun/Pyun, Yu Ryang/Kim, Jong Wook
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Abstract
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For the development of rice-derived fat replacing ingredient, low dextrose equivalent (D.E.) malto dextrin was prepared by enzyme hydrolysis, and its physical and rheological properties were studied. The molecular sizes of rice maltodextrin were measured by gel permeation chromatography on Sephadex G-50. Gel permeation column chromatograms showed a large single peak, suggesting a limited hydrolysis, and the average degree of polymerization decreased from 72.8 for 3 D.E. maltodextrin to 48.7 for 6 D.E. maltodextrin. Cold water solubility of maltodextrin was increased with increasing D.E. value and its values ranged from 47.3% to 71.3%. 8% solution of rice maltodextrin showed pseudoplastic behavior. Flow behavior index was decreased as D.E. value was increased.
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KEYWORD
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