Physicochemical functionality of 4-α-glucanotransferase-treated rice flour in food application.

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 Macromol

authors

Kim YL,Mun S,Park KH,Shim JY,Kim YR

doi

10.1016/j.ijbiomac.2013.04.032

subject

Has Abstract

pub_date

2013-09-01 00:00:00

pages

422-6

eissn

0141-8130

issn

1879-0003

pii

S0141-8130(13)00215-8

journal_volume

60

pub_type

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