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KMID : 1007519990080030162
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Food Science and Biotechnology
1999 Volume.8 No. 3 p.162 ~ p.167
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Determination of the Degree of Gelatinization of Cooked Rice and Its Effect on the Enzyme Activity of the Korean Gokja Grown with Aspergillus oryzae
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Lee, Byung Il
LEE, CHERL HO/Yoon, Sung Won
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Abstract
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The degree of gelatinization (DG) of cooked rice was tested and compared by iodine binding, glucoamylase, and Korean Food Regulation (KFR) methods in order to select the most suitable method for the quality control of Gokja for Kochujang fermentation. It was found that the KFR standard method was the most appropriate for the quality control. Enzyme activity of Korean Gokja rice varied by the DG of rice substrate, cultivation time, and the mold strain, Aspergillus oryzae. The production of amylases in Korean Gokja required a certain level of DG of rice (30%) by the KFR standard method, while that of protease was less affected by DG. For most samples tested, the maximum enzyme production was attained after the 4th day of fermentation. The strains MJW001and MJR003 showed relatively high α-amylase activity, while the strains MJW001 and MJR001 gave high β-amylase activity. The protease activity was relatively high in the Korean Gokja made by the strains MHK001 and MJW001. The differences in mold growth rate with various DG of rice were demonstrated by optical microscopy. The higher the DG of rice, more vigorous was the growth of mold. The sporation accelerated under low DG with retarded hypae growth.
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KEYWORD
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