title: 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.
authors.affiliation: Center for Food and Bioconvergence, Department of Biosystems and Biomaterials Science and Engineering, Seoul National University, Seoul 151-742, Republic of Korea.
authors.forename: Young-Lim
authors.initials: YL
authors.lastname: Kim
authors.forename: Saehun
authors.initials: S
authors.lastname: Mun
authors.forename: Kwan-Hwa
authors.initials: KH
authors.lastname: Park
authors.forename: Jae-Yong
authors.initials: JY
authors.lastname: Shim
authors.forename: Yong-Ro
authors.initials: YR
authors.lastname: Kim
mesh_terms: D005433:Flour / Q000032:analysis*; D005502:Food; D005511:Food Handling; D006004:Glycogen Debranching Enzyme System / Q000737:chemistry*; D008970:Molecular Weight; D012275:Oryza / Q000737:chemistry*; D013816:Thermodynamics
chemical_list: D006004:Glycogen Debranching Enzyme System; C020569:4 alpha-glucanotransferase
keywords: 4-α-Glucanotransferase; Freeze–thaw cycling; Noodle; Rice flour; Unfrozen water