Optimization of Rice (Oryza Sativa) Malting Process by Second-Order Experimental Design
(주)코리아스칼라
- 최초 등록일
- 2016.04.02
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- 2008.09
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서지정보
ㆍ발행기관 : 한국유화학회
ㆍ수록지정보 : 韓國油化學會誌 / 25권 / 3호
ㆍ저자명 : Thach Minh Nguyen, Xich Lien Nguyen, Kim Anh Hoang, Soo Lee
영어 초록
The malting process of rice (OM4080 variety from Mekong Delta Rice Research Institute) was studied under pilot condition plan by means of the second-order experimental design. Processing parameters, such as the steeping time (0-60 hrs), steeping temperature (5-45℃), germination time (0-8 days), germination temperature (5-45℃) and gibberellin concentration (0-2 mg/kg) were investigated. As a result, all germination conditions, especially germination time, germination temperature, and gibberellin concentration had a significant effect on the malting loss, amylase activity and starch content. The protein content was not clearly affected by any conditions. The optimum conditions for malting process (with highest amylase activity) were as follows: 30 hrs of steeping time, 30-35℃ of steeping temperature, 5-5.5 days of germination time, 25℃ of germination temperature, and 1.5 mg/kg of giberrellin concentration.
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