쌀겨 단백질 코팅에 의한 현미의 저장성 향상Improved Storage Stability of Brown Rice by Coating with Rice Bran Protein
- Authors
- 김경미; 장인숙; 하상도; 배동호
- Issue Date
- 2004
- Publisher
- 한국식품과학회
- Keywords
- rice bran; coated brown rice; storage
- Citation
- 한국식품과학회지, v.36, no.3, pp 490 - 500
- Pages
- 11
- Journal Title
- 한국식품과학회지
- Volume
- 36
- Number
- 3
- Start Page
- 490
- End Page
- 500
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/35846
- ISSN
- 0367-6293
- Abstract
- Brown rice grains were coated by spraying aqueous protein solution extracted from rice bran using 10% ethanol, and dried at room temperature. Coating procedure was repeated 1-5 times to determine effect of repeated coating. Quality changes in coated brown rice grains were observed during 8 weeks storage. Most coated rice grains gave lower peroxide and acid values, which indicate antioxidative effects of coating. Lipase and lipoxygenase activities generally decreased in grains coated more than three times. Microscopic images of whole kernel and longitudinal section revealed cracking on all brown rice grains including control, and hydration rate constants were not significantly different among treated grains. Compared to non-coated brown rice grains, those coated more than three times, after 8 week storage, showed better quality retention observed in (meaning not clear) higher water-binding capacity, lower gel consistency decrease, less browning, and better textural properties in cooked rice, resulting in better sensory quality.
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Collections - Graduate School > ETC > 1. Journal Articles
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