한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)
- 제13권2호
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- Pages.181-187
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- 1984
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
변온저장(變溫貯藏)에 따른 백미(白米)의 품질변화(品質變化)에 관(關)한 반응속도론적(反應速度論的) 연구(硏究) -1. 유효(有效) Lysine의 감소(減少)에 관(關)하여-
Kinetics of Quality Changes in Rice Stored under the Temperature Fluctuation -1. Loss of Available Lysine in Polished Rice-
- Kim, Mu-Nam (Department of Food and Nutrition, Busan Women's University) ;
- Kang, Moon-Sun (Department of Food and Nutrition, Busan Women's University) ;
- Chun, Soon-Sil (Department of Food and Nutrition, Busan Women's University)
- 발행 : 1984.06.30
초록
Lysine is known as a limiting amino acid in rice. In addition, it is considered to be important in that it is easily non-activated by the browning reaction during processing or storage. The present study was designed to utilize a kinetic approach to analyse the effect of temperature and water activity on available lysine loss in rice. Simplified kinetic models were used to obtain the various kinetic parameters for available lysine loss in rice subjected to accelerated shelf-life tests (ASLT). These kinetic parameters were then used to predict protein quality loss under the non-steady state storage. The predicted losses were compared to the actual losses. As expected, available lysine loss was increased with increased temperature and water activity. The activation energies and
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