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KMID : 1024420190230030193
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Food Engineering Progress
2019 Volume.23 No. 3 p.193 ~ p.199
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Isolation and Physicochemical Properties of Rice Starch from Rice Flour using Protease
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Kim Ree-Jae
Oh Ji-Won
Kim Hyun-Seok
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Abstract
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This study aimed to investigate the impact of protease treatments on the yield of rice starch (RST) from frozen rice flours, and to compare the physicochemical properties of RST by alkaline steeping (control) and enzymatic isolation (E-RST) methods. Although the yield of E-RST, prepared according to conditions designed by the modified 23 complete factorial design, was lower than the control, the opposite trends were observed in its purity. E-RST (RST1, isolated for 8 h at 15oC with 0.5% protease; RST2, isolated for 24 h at 15oC with 1.5% protease; RST3, isolated for 24 h at 15oC with 0.5% protease) with the yields above 50% were selected. Amylose contents did not significantly differ for the control and RST2. Relative to the control, solubilities were higher for all E-RST, but swelling power did not significantly differ for E-RST except for RST1. Although all E-RST revealed higher gelatinization temperatures than the control, the reversed trends were found in the gelatinization enthalpy. The pasting viscosities of all E-RST were lower than those of the control. Consequently, the enzymatic isolation method using protease would be a more time-saving and eco-friendly way of preparing RST than the alkaline steeping method, even though its characteristics are different.
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KEYWORD
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rice starch, enzymatic isolation method, protease, yield, physicochemical property
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