Effect of storage time and storage protein on pasting properties of Khao Dawk Mali 105 rice flour | ผลของระยะเวลาการเก็บรักษาและโปรตีนสะสมต่อคุณสมบัติความหนืดของแป้งข้าวขาวดอกมะลิ 105
2009
Sarawadee Wongdechsarekul(King Mongkut's University of Technology Thonburi, Bangkok (Thailand). School of Bioresources and Technology) | Jirasak Kongkiattikajorn(King Mongkut's University of Technology Thonburi, Bangkok (Thailand). School of Bioresources and Technology) E-mail:[email protected]
Aging significantly affected the solubility of storage proteins and pasting properties of Khao Dawk Mali 105 rice flour. The protein solubility of rices from freshly harvested and 7-month storage rice differed significantly. The freshly harvested rice showed higher protein content (5.35 g percent) whereas the storage rice showed lower protein content (4.29 g percent). The protein component of rice flour from non-stored and stored rice mainly consisted of 3.86 g percent glutelin and 3.09 g percent, respectively. The rice flour from non storage rice consisted of 1.00 g percent globulin, 0.25 percent albumin and 0.23 percent prolamin and the rice flour from storage rice consisted of 0.74 g percent globulin, 0.12 percent albumin and 0.34 percent prolamin. Aging significantly increased the pasting viscosity of rice flour, but decreased the protein solubility. Peak viscosity of non-stored rice flour decreased 24 percent in dealbumin rice, 44 percent in deglobulin rice, 3 percent in deprolamin rice, but increased 15 percent in deglutelin rice. Storage might lead to protein matrix more closely associated with the starch granules and this could explain the changes observed in the solubility and pasting properties.
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Эту запись предоставил Kasetsart University