Earticle

초록

영어

The surfaces of different-sized endosperm, bran, and husk rice powders were modified using carboxymethylation. Carboxymethylation was carried out using aqueous alkalization and neutralization. After the carboxymethylation process, the centrifuged products were milled and classified by size: particles passed through sieves of 45, 106, and 300-μm width. The effect of carboxymethylation on physical properties such as solubility and dispersibility of endosperm, bran, and husk particles were studied. Overall, carboxymethylation increased solubility of the particles, while size reduction increased dispersibility. In particular, carboxymethylation created good aqueous suspensions by minimizing interparticle agglomeration. Our results show that the combination of size reduction and carboxymethylation improves solubility and dispersibility, resulting in better stability of the suspension. This study may be helpful for expanding the use of rice and its byproducts as ingredients in a variety of food and beverage applications.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자

• Kyeong Ok Choi [ Department of Food Science and Technology, Sejong University ]
• Seung Cheol Yang [ Department of Food Science and Technology, Sejong University ]
• Dong Eun Kim [ Division of Biological Systems Engineering, College of Agriculture, Kangwon National University ]
• Wie-Soo Kang [ Division of Biotechnology, School of Bioscience & Biotechnology, Kangwon National University ]
• Malshick Shin [ Department of Food and Nutrition, Chonnam National University ]
• Yoon-Hee Choi [ National Academy of Agricultural Science, Rural Development Administration ]
• Sanghoon Ko [ Department of Food Science and Technology, Sejong University ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664