Abstract:
:The physicochemical properties of 4-α-glucanotransferase (4αGTase)-modified rice flours were examined by measuring the molecular weight distribution, moisture sorption isotherm, and melting enthalpy of ice crystals. The results obtained by measuring the moisture sorption isotherm and melting enthalpy of ice crystals revealed that 4αGTase-modified rice flours had high water binding capacity than that of control rice flour. When the textural properties of noodles containing 4αGTase-treated rice flours after freeze-thaw cycling were measured by texture profile analysis, the textural properties of control noodle deteriorated. However, those of noodle with 4αGTase-modified rice flours were retained. For the melting enthalpy of ice crystals formed within cooked noodles, 4αGTase-treated rice flour showed similar effect to sucrose for reducing the melting enthalpy of ice crystals, however, the texture and taste of noodle with sucrose was undesirable for consuming. 4αGTase-treated rice flour appeared to have good potential as a non-sweet cryoprotectant of frozen product.
journal_name
Int J Biol Macromoljournal_title
International journal of biological macromoleculesauthors
Kim YL,Mun S,Park KH,Shim JY,Kim YRdoi
10.1016/j.ijbiomac.2013.04.032subject
Has Abstractpub_date
2013-09-01 00:00:00pages
422-6eissn
0141-8130issn
1879-0003pii
S0141-8130(13)00215-8journal_volume
60pub_type
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