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KMID : 1134820110400091300
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 9 p.1300 ~ p.1306
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Effects of Enzyme Treatment in Steeping Process on Physicochemical Properties of Wet-Milled Rice Flour
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Kim Rae-Young
Park Jae-Hee
Kim Chang-Soon
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Abstract
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This study investigated the physicochemical characteristics of wet-milled rice flour treated with pectinase and cellulase in a steeping process. Enzyme treatments were used as follows: pectinase 0.05%, cellulase 0.05%, and mixed enzyme treatments 0.05～0.2%. For particle distribution, rice flour E-treated with mixed enzymes (pectinase 0.05% and cellulase 0.05%) was the finest at 48.3% particle distribution less than 53 μm. Protein contents and damaged starch were reduced by enzyme treatments. Damaged starch was the lowest (12.1%) in rice flour E compared with non-enzyme treatment (18.1%). Amylose content, water binding capacity, solubility, and swelling power all increased upon enzyme treatments, and their effects increased upon mixed enzyme treatment. For gelatinization characteristics of RVA, peak viscosity, final viscosity, breakdown, and total setback viscosity increased in rice flours treated with mixed enzymes. Especially, in steeping method with mixed enzyme treatment, pectinase 0.05% and cellulase 0.05% treatment was suitable for minimizing damaged starch and high fine particle distribution of rice flours compared with single enzyme treatment.
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KEYWORD
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wet-milled rice flour, enzyme treatment, particle distribution, damaged starch, pasting properties
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