Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Gamma Irradiation on Water Uptake Rate and Gelatinization of Brown Rice

감마선 조사가 현미의 수화속도 및 호화양상에 미치는 영향

  • Lee, You-Seok (Radiation Food Science and Biotechnology Team, Korea Atomic Energy Research Institute) ;
  • Shu, Chung-Sik (Division of Food, Beverage and Culinary Art, Yeungnam College of Science and Technology) ;
  • Lee, Ju-Woon (Radiation Food Science and Biotechnology Team, Korea Atomic Energy Research Institute) ;
  • Byun, Myung-Woo (Radiation Food Science and Biotechnology Team, Korea Atomic Energy Research Institute)
  • 이유석 (한국원자력연구소 방사선식품생명공학기술개발팀) ;
  • 서정식 (영남이공대학 식음료조리계열) ;
  • 이주운 (한국원자력연구소 방사선식품생명공학기술개발팀) ;
  • 변명우 (한국원자력연구소 방사선식품생명공학기술개발팀)
  • Published : 2004.12.31
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Abstract

Effects of gamma irradiation on brown rice quality were evaluated. Brown rice was irradiated at absorbed dose of 1, 3 or 5 kGy, and ground. Water uptake, pasting properties, and physicochemical characteristics of flour samples were tested. Water uptake rates of irradiated samples were higher than that of control, and were dose-dependent. Hydration capacity decreased in sample irradiated at 5 kGy due to leaching out of soluble compounds, whereas no differences were observed among other irradiated samples and control. Irradiation significantly decreased pasting properties as determined by amylograph. Gamma irradiation accelerated water evaporation at high temperatures (over $300^{\circ}C$) in test of weight-loss profile with thermogravimetric analyzer.

현미의 수화속도를 개선하여 조리적성을 향상시키기 위해 0, 1, 3, 5kGy로 감마선을 조사한 후 수분흡수속도, 이화학적 특성 및 호화특성을 조사하였다. 현미의 수분흡수량은 수침온도 ($20-50^{\circ}C$)와 감마선 조사선량이 증가할 수록 증가하는 경향을 나타내었다. 수침온도 $50^{\circ}C$ 이상에서는 0 kGy와 1 kGy의 수분 흡수량은 큰 차이가 없었지만 5 kGy 조사구는 수침액 중에 가용성성분의 용출로 인해 오히려 수분흡수량이 감소하는 경향을 나타내었다. Amylograph에 의해 측정된 peak viscosity, setback, breakdown 및 consistency는 감마선 조사선량이 증가하면서 유의적으로 감소하는 경향을 보였다. Thermogravimetric analyzer에 의한 열중량분석 결과는 감마선 조사에 의해 고온 ($300^{\circ}C$ 이상)에서의 수분증발이 촉진되는 것으로 조사되었다.

Keywords

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