国立研究開発法人 国際農林水産業研究センター | JIRCAS

Removal of Soluble Proteins during Fermentation Process for Improving Textural Properties of Traditional Thai Rice Noodles, Kanom-jeen

JARQ : Japan Agricultural Research Quarterly
ISSN
00213551
書誌レコードID(総合目録DB)
AA0068709X
本文フルテキスト

Traditional Thai fermented rice noodles called Kanom-jeen are characterized by a unique flavor and pleasing texture, and widely consumed as a staple food in Thailand and throughout the Indochina region. This study aimed to determine the effect of the fermentation process on rice noodle protein content and composition, and the relationship to Kanom-jeen texture. The protein content of rice flour decreased during the fermentation process. SDS-PAGE showed that the protein bands at 20-33 kDa, representing protein body-II (PB-II) disappeared during rice fermentation, while the bands around 13 kDa representing protein body-I (PB-I) remained. Microstructural analysis of noodles demonstrated that unfermented Kanom-jeen was composed of cluster-like structures of PB-II proteins, while fermented Kanom-jeen contained only uniformly spherical protein bodies of PB-I in starch gel. Both results give the product a stronger texture. Therefore, the fermentation process is necessary during Kanom-jeen preparation to obtain the desired specific texture.

刊行年月2017-10-02
作成者Prajongwate SATMALEEVipa SUROJANAMETAKULNaraporn PHOMKAIVORNWanchai PANTAVEETadashi YOSHIHASHI
著者キーワード

enzymatic modification

protein composition

microscopy

公開者Japan International Research Center for Agricultural Sciences
データ作成日2017-10-02
国立情報学研究所メタデータ主題語彙集(資源タイプ)Journal Article
51
4
開始ページ327
終了ページ331
DOI10.6090/jarq.51.327
権利Japan International Research Center for Agricultural Sciences
関連するリソース : J-STAGE
言語eng