메뉴 건너뛰기

ENG

추천
검색
질문

논문 기본 정보

자료유형
학술저널
저자정보
저널정보
한국식품과학회 Food Science and Biotechnology Food Science and Biotechnology vol 11. no 1
발행연도
수록면
48 - 54 (7page)

이용수

표지
📌
연구주제
📖
연구배경
🔬
연구방법
이 논문의 연구방법이 궁금하신가요?
🏆
연구결과
이 논문의 연구결과가 궁금하신가요?
AI에게 요청하기
추천
검색
질문

초록· 키워드

Retrogradation of rice starch gels and influences of certain salts and emulsifiers on the kinetics of retrogradation were investigated at various temperatures (-70, -40, -20, 4, 25, and 40°C). The degrees of gelatinization among samples containing salts showed no significant (p>0.05) differences, but lower (about 90%) than that (100%) of the control. Samples with added salts also showed lower gelatinization than those with emulsifiers. All rice starch gels containing salts or emulsifiers showed lower retrogradation compared to the control. Rice starch gels containing sodium phosphate stored for 2 days at -70°C had about 63.6% lower retrogradation than the control stored at 4°C. At above freezing temperature, the retrogradation rates decreased regardless of added additives as the storage temperature increased, while those of samples stored at below freezing temperature increased. The retrogradation rate of the control stored at 4 was about 1.4 times faster than that of the sample containing sodium phosphate. The samples containing METARIN P or SSL were slowly retrograded about 1.1-1.3 times with increasing storage temperatures compared to the control. At below freezing, the activation energies, which were obtained from the slope of the Arrhenius plots, for recrystallization of gelatinized rice starch were 0.60-4.02 kJ/mol.
#rice starch salt #emulsifier #retrogradation rate #temperature dependence
상세정보 수정요청해당 페이지 내 제목·저자·목차·페이지
정보가 잘못된 경우 알려주세요!

목차

  1. Abstract
  2. Introduction
  3. Materials and Methods
  4. Results and Discussion
  5. Acknowledgment
  6. References

참고문헌

참고문헌 신청

최근 본 자료

전체보기
260319_딥리서치
260319_AI리더
260304_새학기에이전트
260428 이주의질문
260122_AIagent
260304_아그논문롤
260127_아그논문
260127_AI뷰어
UCI(KEPA) : I410-ECN-0101-2013-573-001521390