|
KMID : 0380919840130010181
|
|
Journal of the Korean Society of Food Nutrition
1984 Volume.13 No. 1 p.181 ~ p.187
|
|
|
Kinetics of Quality Changes in Rice Stored under the Temperature Fluctuation - 1. Loss of Available Lysine in Polished Rice -
|
|
김무남/Kim MN
강문선/전순실/Kang MS/Chun SS
|
|
|
Abstract
|
|
|
Lysine is known as a limiting amino acid in rice. In addition, it is considered to be important in that it is easily non-activated by the browning reaction during processing or storage. The present study was designed to utilize a kinetic approach to analyze the effect of temperature and water activity on available lysine loss in rice. Simplified kinetic models were used to obtain the various kinetic parameters for available lysine loss in rice subjected to accelerated shelf-life tests (ASLT). These kinetic parameters were then used to predict protein quality loss under the non-steady state storage. The predicted losses were compared to the actual losses.
As expected, available lysine loss was increased with increased temperature and water activity. The activation energies and Q_(10) values for available lysine loss ranged from 4.03 to 5.10 Kcal/mole and 1.22 to 1.27, respectively. The shelf-lives at 25℃, the time to reach 25% loss of the available lysine, which was derived from the accelerated shelf-life tests showed 67 to 107 days according to aw’s.
The amount of loss for the fluctuating condition was greater than that occurring at the mean temperature of 45℃. Actually, the differences in effective temperature for the fluctuating storage were between about 4 and 6℃. In predicting the extent of loss using constant state data, the predicted shelf-lives were 2 to 7 days shorter than the actual storage values.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|