Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Dynamic Rheological Properties of Hydroxypropylated Rice Starches during the Aging Process

Aging 과정 중 하드록시프로필화 쌀전분의 동적 레올로지 특성

  • Choi, Hye-Mi (Department of Food Science and Technology, Dongguk University) ;
  • Yoo, Byoung-Seung (Department of Food Science and Technology, Dongguk University)
  • Published : 2007.10.31
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Abstract

The effect of molar substitution (MS, 0.030-0.118) on the dynamic rheological properties of hydroxypropylated rice starch pastes (5%, w/w) was investigated by small-deformation oscillatory measurements during aging. The magnitudes of storage (G#) and loss (G") moduli measured at $4^{\circ}C$ before aging increased with an increase in MS in the range of 0.030-0.118, while those of tan ${\delta}$ (the ratio of G"/G#) decreased. The G# values of hydroxypropylated rice starches, as a function of aging time (10 hr) at $4^{\circ}C$, increased rapidly at the initial stage, and then reached a plateau region at shorter aging times. However, for the native starch, the plateau values were not observed for G# after a long aging time. Increasing the MS resulted in a decrease in plateau values. The rate constant (K) for structure development during aging was described by first-order kinetics. The K values of hydroxypropylated rice starches at 0.086 and 0.118 MS were much lower than the K value at 0.030 MS.

치환도를 달리한 하이드록시프로필화 쌀전분의 동적 레올로지 특성이 소변형 진동측정방법(small-deformation oscillatory measurement)에 의해 관찰되었다. Aging 전 $4^{\circ}C$에서 측정된 저장탄성률 G#과 손실탄성률 G"의 값은 치환도(0.030-0.118)가 증가함에 따라 증가하였으며, 반면에 tan ${\delta}5(G"/G#)$는 감소하였다 $4^{\circ}C$에서 10시간 aging하는 동안 하이드록시프로필화 쌀전분의 G#값은 초기 단계에서 급속히 증가한 다음 곧 바로 2시간이내에 안정기(plateau) 영역에 도달하였다. 그러나 천연전분(native starch)은 10시간 동안의 aging후에도 안정기 영역이 관측되지 않았다. 치환도의 증가는 하이드록시프로필화 쌀전분의 안정기 G#값의 감소를 초래하였다. Aging하는 동안의 구조전개 속도상수 K는 1차 kinetics식으로부터 얻어졌으며, 하이드록시프로필화 쌀전분의 K값은 높은 치환도에서 낮은 수치를 보여주었다.

Keywords

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