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KMID : 1007519950040030159
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Food Science and Biotechnology
1995 Volume.4 No. 3 p.159 ~ p.163
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Effects of Starch Hydrolyzing Enzymes on the Textural Properties of Rice Cake
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Lee, Chang-Ho
Han, Ouk/Chung, Kang-Hyun
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Abstract
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The effect of starch hydrolyzing enzymes on the retardation of retrogradation of rice cake during storage was evaluated in the model rice cake system. The retrogradation rate of enzyme treated rice cake was decreased by the increase in enzyme concentration and reaction time during storage, unlike α-amylase, the addition of Novamyl was turned out to be more effective in improving the quality of rice cake showing decrease of hardness without increase of stickiness. The molecular fraction whose molecular weight is ranged below 2×10^(5) was greatly increased by the hydrolysis of larger molecular fraction. The degree of hydrolysis in enzyme treated rice cake was in the order of α-amylase from Bacillus sp., Bacillus licheniformis and Novamyl. The molecular fraction sized from G₁(glucose) to G_(7) (maltoheptaose) showed significantly higher amount in Novamyl treated rice cake than that in α-amylase from both Bacillus sp. and Bacillus licheniformis. The excessive reaction of starch hydrolyzing enzyme on rice cake resulted in an increase of stickiness by random hydrolysis of starch molecule.
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