지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2007.10
- 수록면
- 817 - 821 (5page)
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초록· 키워드
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The effect of acetylated rice (AR) starch at different concentrations (0, 4, 6, and 8%) on rheological properties of surimi sols and gels was studied. Dynamic frequency sweeps of surimi-AR starch sols at 10℃ showed that the magnitudes of storage moduli (G") decreased with an increase in starch concentration while those of tan δ increased, indicating that the effect of AR starch on the viscoelastic properties of surimi sols depended on starch concentration. In general, the G" thermograms of surimi sols showed the similar sol-gel transition pattern and they were also influenced by the addition of AR starch. The presence of AR starch in the surimi gel system reduced the gel strength and expressible moisture content (EMC). Surimi-AR starch gels showed better freeze-thaw stability compared to the control (0% starch concentration). The effect of AR starch on the rheological properties of surimi sols and gels appeared to be related to the swelling ability of starch granules in the presence of limited water available for starch.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgments
References
참고문헌 (21)
참고문헌 신청
1. [학술지(정기간행물)] - / 1986 / Lee CM. Surimi manufacturing and fabrication of surimi-basedproducts. Food Technol.-Chicago 40 : 115 ~ 124
2. [학술지(정기간행물)] - / 2000 / Ingredient technology and formulation development : 343 ~ 392
3. [학술지(정기간행물)] - / 1993 / Lee CM. Rheological relationships between surimi sol and gel as affected by ingredients. J. Food Sci. 58 : 880 ~ 883
4. [학술지(정기간행물)] - / 1986 / Kim JM. The relationship of composite characteristics torheological properties of surimi sol and gel. Vol. I
5. [학술지(정기간행물)] - / 1998 / Effects of starch properties and thermalprocessing conditions on surimi-starch gels 31 : 344 ~ 353
2. [학술지(정기간행물)] - / 2000 / Ingredient technology and formulation development : 343 ~ 392
3. [학술지(정기간행물)] - / 1993 / Lee CM. Rheological relationships between surimi sol and gel as affected by ingredients. J. Food Sci. 58 : 880 ~ 883
4. [학술지(정기간행물)] - / 1986 / Kim JM. The relationship of composite characteristics torheological properties of surimi sol and gel. Vol. I
5. [학술지(정기간행물)] - / 1998 / Effects of starch properties and thermalprocessing conditions on surimi-starch gels 31 : 344 ~ 353
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UCI(KEPA) : I410-ECN-0101-2013-573-001011291