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KMID : 0903519960390010044
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1996 Volume.39 No. 1 p.44 ~ p.48
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Retrogradation of Rice Flour Gels with Different Storage Temperature
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Abstract
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Effects of storage temperature on the retrogradation of 50% nonwaxy rice flour gels stored at 20℃, 4℃ and -18℃ for 6 days were investigated by α-amylase-iodine method, differential scanning calorimetry(DSC) and x-ray diffractometry. The retrogradation of gels increased with increasing storage time and the initial retrogradation rate was higher. The degree of retrogradation gels stored at different temperature increased as following order, -18℃$gt;20℃$gt;4℃. The enthalpy of retrograded rice flour by DSC showed similar as the degree of retrogradation by α-amylase-iodine method, but the differences between storage temperatures were clear in using α-amylase-iodine method. Xray diffraction patterns of gels stored at 4℃ and 20℃ showed small peaks at 2θ=17° and 20° but the difference was not detected.
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