Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of Defatting and Reincorporation with Fatty Acid on the Rheological Characteristics of Rice Starch

탈지 및 지방산 첨가가 쌀전분의 리올로지 특성에 미치는 영향

  • Choi, Hyeong-Taeg (Department of Food Engineering, Yonsei University) ;
  • Lee, Shin-Young (Department of Fermentation Technology, Kwangweon National University) ;
  • Oh, Doo-Whan (Department of Food Engineering, Yonsei University)
  • Published : 1988.12.01
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Abstract

Rheological propreties of defatted and 1% palmitic arid reincorporated rice starch solutions were investigated, comparing with nondefatted starch. Flow behavior of gelatinized starch solutions(3-7%) revealed pseudoplastic behavior with yield stress, but yield stress was decreased by defatting. Relationship between logarithmic consistency index and concentration of nondefatted starch solution was linear with single slope, but the slopes for defatted and reincorporated starch solutions were different at 3-5% and 5-7% starch concentration. The activation energies for 7% starch solutions were estimated to be 3.14-4.76 kcal/g mol and increased slightly by defatting. All thre starch solutions above 4% concentration exhibited hysteresis phenomena, but by defatting, humping phenomena was observed and thixotropic behavior were increased slightly.

탈지처리한 전분시료 및 탈지후 1% palmitic acid를 첨가한 시료를 제조하여 이들의 리올로지 특성을 생전분과 비교 검토하였다. 3-7%의 전분호화액은 항복응력이 존재하는 의가소성을 나타내었으며 탈지처리에 의해 항복응력이 감소하였다. 점조도지수의 대수값과 농도의 관계는 생전분에서 단일기울기를 갖는 직선관계를 보였으나 탈지전분 및 지방산 첨가전분에서는 전분농도 5%에서 기울기가 서로 다른 두개의 직선 관계를 나타내었다. 7% 전분 시료액의 활성화에너지는 3.14-4.76 kcal/gmol 이었으며 탈지처리로 활성화 에너지는 다소 증가하였다. 또 모든 시료는 4% 이상 농도에서 hysteresis현상을 나타내었으며, 탈지처리로 humping현상을 나타내었으며 시간의존성도 증가하는 경향을 보였다.

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