Optimization of Rice (Oryza Sativa) Malting Process by Second-Order Experimental Design

• 발행기관: 한국응용과학기술학회 (구.한국유화학회)
• 저자명: Thach Minh Nguyen Xich Lien Nguyen Kim Anh Hoang Soo Lee
• 간행물 정보: 『한국응용과학기술학회지』한국유화학회지 제25권 제3호, 282~290쪽, 전체 9쪽
• 주제분류: 공학 > 화학공학
• 파일형태: PDF
• 발행일자: 2008.09.30

영문 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 (5-450C), germination time (0-8 days), germination temperature (5-450C) 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, 30-350 C of steeping temperature, 5-5.5 days of germination time, 250C of germination temperature, and 1.5 mg/kg of giberrellin concentration.

목차

1. Introduction

2. Experimental

3. Results and Discussion

4. Conclusions

References

키워드

Rice Malting Steeping Germination Starch content Amylase activity The second-order experimental design