Texture Properties of Rice Cakes Made of Rice Flours Treated with 4-α-Glucanotransferase and Their Relationship with Structural Characteristics

다국어 초록 (Multilingual Abstract)

Rice flours were treated using a thermostable 4-α-glucanotransferase (GTase) from Thermus aquaticus for 1, 3, and 48 h. Molecular weight of modified rice starch rapidly decreased within 1 h of reaction, then slowed down. As the reaction proceeded, the proportions of short (<DP 11) and long (>DP 30) branched chains of modified starch increased, whereas the proportion of medium chains decreased. Rice cakes were prepared with native and GTase-treated rice flours (substitution at 5%) and kept for 3 and 21 h. Texture profile analysis indicated significantly increased hardness, adhesiveness, chewiness, and resilience in rice cakes containing treated rice flours. Sensory analysis revealed that the rice cakes containing 48 h-treated flour had significantly increased springiness, hardness, toughness,and adhesiveness during both storage periods. Meanwhile,it displayed the lowest starch-like attribute and crumbliness.
These results suggested that the substitution for 48 h GTase-treated rice flour could retard the retrogradation of rice cakes.

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