Yoo Sang-Hun, Chang Yoon Hyuk
Department of Asian Cuisine and Culinary Arts, Youngsan University, Busan 48015, Korea.
Department of Food and Nutrition, and Bionanocomposite Research Center, Kyung Hee University, Seoul 02447, Korea.
Prev Nutr Food Sci. 2018 Sep;23(3):254-259. doi: 10.3746/pnf.2018.23.3.254. Epub 2018 Sep 30.
The present study was performed to investigate the influence of tara gum (TG) addition on the steady and dynamic shear rheological properties of rice starch (RS) isolated from the Korean rice variety 'Boramchan' flour. From X-ray diffraction and Fourier transform infrared spectra of RS, it was found that RS was purely isolated. All RS+TG pastes (4.7:0.3, 4.5:0.5, and 4.3:0.7, w/w) showed shear-thinning fluid characteristics. Adding TG significantly increased the values of apparent viscosity and consistency index of RS. In the dynamic shear rheological analysis, the dynamic moduli and complex viscosity of RS+TG pastes were significantly greater than those of the RS paste, indicating that RS+TG pastes had significantly higher viscoelastic properties than the RS paste. Light microscopy images of RS+TG pastes showed that the addition of TG can inhibit the RS granule from swelling.
本研究旨在探讨添加塔拉胶（TG）对从韩国水稻品种‘宝岚占’面粉中分离出的大米淀粉（RS）的稳态和动态剪切流变特性的影响。通过RS的X射线衍射和傅里叶变换红外光谱发现，RS被纯分离出来。所有RS+TG糊剂（4.7:0.3、4.5:0.5和4.3:0.7，w/w）均表现出剪切变稀流体特性。添加TG显著提高了RS的表观粘度和稠度指数值。在动态剪切流变分析中，RS+TG糊剂的动态模量和复数粘度显著高于RS糊剂，表明RS+TG糊剂具有比RS糊剂显著更高的粘弹性。RS+TG糊剂的光学显微镜图像显示，添加TG可抑制RS颗粒膨胀。
