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KMID : 0380919960250020255
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Journal of the Korean Society of Food Nutrition
1996 Volume.25 No. 2 p.255 ~ p.260
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Changes in Physicochemical Properties of Jeungpyon(Fermented and Steamed Rice Cake) Batter during Fermentation Time
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Kang Myeong-Su
Kang Mi-Young
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Abstract
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To elucidate the mechanism of spongy-like texture formation, changes in physicochemical properties during Jeungpyon(fermented and steamed rice cake) batter fermentation were examined. As fermentation proceeded pH of batter decreased ; in contrast, the viscosity and volume were increased gradually until fermentation time of 10 hours and slightly decreased thereafter. Diastase activity was also increased during fermentation. After the α-D-(1-＞6) linkages of amylopectin in starch molecules were hydrolysed by isoamylase, the gel permeation chromatography on Sephadex G-75 revealed that the distribution patterns of glucose chain length of rice starch were similar to that of starch from Jeungpyon batter, and especially the short glucose chain of rice starch was preferentially hydrolysed by diastase. Moreover, through the column chromatography on Suprose CL~12 using SDS-soluble protein extracts from Jeungpyon batter, the new peak of high molecular proteins was detected, even though the protease activity was increased. This result suggest that the condensation with protein components catalyzed by the gums produced by microorganisms present in Jeungpyon batter may contribute significantly to the dough-like properties of Jeungpyon batter.
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KEYWORD
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Jeungpyon(fermented and steamed rice cake) batter, pH, diastase and protease activity
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