Earticle

초록

영어

This study was conducted to investigate the effects of steeping periods and temperatures of waxy rice on the microflora and enzyme activities of steeping water and waxy rice, as well as on the microscopic structures of waxy rice during the preparation of gangjung. When the steeping water was 15 and 35oC, yeast and lactic acid bacteria were the major microflora after 1 day. After 11 days, Lactobacillus spp. were the major bacteria, while Bacillus spp. were the primary microflora after 21 days. At 25oC the primary species were Bacillus spp., Leuconostoc spp., and Bacillus spp. after 1, 11 and 21 days, respectively. The α-amylase activity of steeping water increased proportionally with the increase of temperature and period, while the protease activity tended to increase for 11 days, but decreased at 21 days. The enzyme activities of the steeped waxy rice, especially the α-amylase activity, decreased with higher steeping temperature, while the β-amylase and glucoamylase activity remained constant for up to 21 days. Observation using scanning electron microscopy indicated that intracellular cleavage of steeped waxy rice endosperm resulted in a rough surface morphology due to the exposure of polygonal starch granules. Tiny pinholes on the surface of waxy rice starch granules were also observed after steeping for 11 days.

목차

Abstract
 서론
 재료 및 방법
 결과 및 고찰
 요약
 문헌

키워드

저자

• 김행란 [ Haeng Ran Kim | 농촌진흥청 국립농업과학원, 이화여자대학교 식품영양학과 ]
• 김경미 [ Kyung Mi Kim | 농촌진흥청 국립농업과학원 ]
• 김광옥 [ Kwang Ok Kim | 이화여자대학교 식품공학과 ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국식품과학회지 [Korean Journal of Food Science and Technology]

• 간기

  격월간

• pISSN

  0367-6293

• 수록기간

  1969~2011

• 십진분류

  KDC 574 DDC 664