Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)
- Volume 3 Issue 2
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- Pages.139-145
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- 1993
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
Retrogradation Characteristics of Acetylated Rice Starches
초산화 쌀전분의 노화 특성
Abstract
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