Retrogradation Characteristics of Acetylated Rice Starches

초산화 쌀전분의 노화 특성

  • 정재홍 (충청전문대학 식품가공과) ;
  • 오문헌 (충청전문대학 식품가공과) ;
  • 노영희 (충북대학교 식품공학과) ;
  • 이희봉 (충북대학교 식품공학과)
  • Published : 1993.12.01


Retrogradation characteristics of the acetylated and raw starch were investigated with the chucheongbyeo and Samkangbyeo. The freeze-thaw stability and syneresis on starch gel were more stable and lower in acetylated rice starch, suggested that the rice starch acetylated with acetyl group is more stable in the various conditions. The retrogradation time constant of acetylated rice starch gel from the Chucheongbyeo and Samkangbyeo which were measured at 5$^{\circ}C$ storage were 11.7 days and 10.2 days, respectively. In addition, the retrogradation time constant in 21$^{\circ}C$ were 50.5 days and 49.8 days, indicating that retrogradation was noticiably retarded in this occation.