저장온도에 따른 쌀가루 겔의 노화속도

Retrogradaion Rate of Nonwaxy Rice Flour Gels with Different Storage Temperature

쌀가루 겔의 수분함량을 50%하여 -18℃, 20℃, 4℃에서 1, 3, 6일 동안 저장하면서 α-아밀라아제-요드법을 이용하여 노화도를 측정한 후 Avrami식을 이용하여 Avrami지수, 속도상수 및 시간상수를 구하였다. 4℃, 20℃, -18℃에서 저장하였을 때 Avrami 지수는 0.21, 0.19, 0. 17이었으며, 속도상수는 0.12, 0.01, 0.06day-1, 시간상수는 8.09, 17.83, 129.87day로 저장온도에 따른 쌀가루 겔의 노화는 4℃, 20℃, -18℃ 순서로 노화가 촉진되었다.

Nonwaxy rice flour gels (50% water content) were stored at -18, 20 and 4℃ during 1, 3, and 6 days. Degree of retrogradation of nonwaxy rice flour gels was determined by α-amylase-iodine method and retrogradation rate was analyzed in Avrami equation. Avrami exponent, rate constant and time constant of 50% nonwaxy rice flour gels were 0.l7 ~ 0.21, 0.01 ~ 0.12 day⁻¹ and 8.09 ~ 129.87 days, respectively. Retrogradation rate of nonwaxy rice flour gels was decreased -18℃ ＞ 20℃ ＞ 4℃