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단백질분해효소에 의한 쌀가루로부터 쌀전분의 분리 및 물리화학적 특성

Isolation and Physicochemical Properties of Rice Starch from Rice Flour using Protease

산업식품공학 2019년 23권 3호 p.193 ~ 199
김이재 ( Kim Ree-Jae ) - 경기대학교 대학원 식품생물공학과

오지원 ( Oh Ji-Won ) - 경기대학교 바이오융합학부 식품생물공학전공
김현석 ( Kim Hyun-Seok ) - 경기대학교 바이오융합학부 식품생물공학전공

Abstract


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.

키워드

rice starch; enzymatic isolation method; protease; yield; physicochemical property
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