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KMID : 0380620150470060797
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Korean Journal of Food Science and Technology
2015 Volume.47 No. 6 p.797 ~ p.800
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Behavior of Retrogradation Retardation in Rice Starch Paste by Raw Wheat Flour Addition
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Bae In-Young
Lee Jun-Woo
Kim Hong-Sul
Kim Kyung-Mi
Han Gwi-Jung
Kim Myung-Hwan
Jun Soo-Jin
Lee Hyeon-Gyu
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Abstract
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The 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 °C), 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 °C 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.
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KEYWORD
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rice starch paste model, retrogradation-retardation technology, raw wheat flour, amylase reaction rate
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