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| Content Provider | Springer Nature Link |
|---|---|
| Author | Lee, Hyeon Gyu Han, Gwi Jung Kim, Kyung Mi Kim, Myung Hwan Kim, Hee Sun |
| Copyright Year | 2015 |
| Abstract | Reduction of the retrogradation of Injeolmi (IM) during storage for 3 days at 4 °C due to the addition of 0.8 % (w/w) wheat flour was analyzed. The optimum reaction temperature for the hydrolytic enzyme activity of α-amylase in the wheat flour was 30 °C for gelatinized waxy rice. Activity sharply increased until 7 h and then leveled off. The amylose content of IM remained almost constant, while that of wheat flour-added Injeolmi (WFIM) increased by 24 % during storage. Average amylopectin chain lengths of the starches in IM and WFIM increased from 27.91 to 30.36 and from 29.57 to 57.98, respectively, during storage. In the X-ray diffraction pattern, IM starch showed the characteristic peak located at 17°, while no distinct diffraction peak was observed for WFIM starch after storage. Enthalpy changes (ΔH) indicated by differential scanning calorimetry of IM and WFIM were 1.1060 and 0.6159 J/g, respectively. The hardness of IM significantly increased from 149.27 to 2202.52 g $_{f}$ during storage while that of WFIM increased only from 112.14 to 128.08 g $_{f}$ which was 5.82 % compared to that of IM. |
| Starting Page | 285 |
| Ending Page | 291 |
| Page Count | 7 |
| File Format | |
| ISSN | 17382203 |
| Journal | Journal of the Korean Society for Applied Biological Chemistry |
| Volume Number | 58 |
| Issue Number | 2 |
| e-ISSN | 2234344X |
| Language | English |
| Publisher | The Korean Society for Applied Biological Chemistry |
| Publisher Date | 2015-02-28 |
| Publisher Place | Seoul |
| Access Restriction | Subscribed |
| Subject Keyword | Injeolmi Waxy rice cake Wheat flour Starch Applied Microbiology Biological Techniques Retrogradation Bioorganic Chemistry |
| Content Type | Text |
| Resource Type | Article |
| Subject | Organic Chemistry Biochemistry, Genetics and Molecular Biology |
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