동진벼 쌀가루에 슈크로오스 지방산 에스테르(SE1670)와 대두유를 0.5, 1.0, 2.0% (w/w, 쌀가루 건물당) 첨가하여 50% 쌀가루겔을 제조하고 $20^{circ}C$와 $4^{circ}C$에서 1, 3, 6일간 저장하면서 노화도를 ${alpha}$-아밀라아제-요드법으로 측정하고 DSC와 X-선 회적도로 비교하였다. 쌀가루겔의 노화도는 첨가물의 종류와 첨가수준에 관계없이 모든 시료에 있어 $20^{circ}C$저장에 비하여 $4^{circ}C$저장했을 때 노화가 더 빨리 진행되었다. SE1670과 대두유의 첨가수준이 증가할수록 노화도는 감소하였고 특히 1일 저장시 노화억제 효과가 켰다. 저장기간이 길어질수록 SE1670 첨가로 인한 노화억제 호과는 뚜렷하였으나 대두유를 첨가한 시료의 노화도는 큰 변화가 없었다. SE1670 첨가시 DSC에 의한 노화 용융 엔탈피는 ${alpha}$-아밀라아제-요드법과 같은 경향이었으나 대두유를 첨가했을 때는 달랐다. X-선 회절도에서는 첨가물질에 따라 $2{ heta}=16.7^{circ}$에서 피크가 감소하였으나 뚜렷한 차이는 없었다.
The degrees of retrogradation (DR) for 50% rice flour gels kept at $4^{circ}C$ and $20^{circ}C$ for the 6-day storage period at 0.5, 1.0 and 2.0% (w/w, on dry weight basis) levels of lipid additives (sucrose fatty acid ester, SE1670; soybean oil) were measured by ${alpha}$-amylase-iodine method, differential scanning calorimetry (DSC) and X-ray diffractometry. The DRs were higher in rice flour gels stored at $4^{circ}C$ than those stored at $20^{circ}C$. The sucrose fatty acid ester and soybean oil reduced the retrogradation of rice flour gels, but the effect was higher in samples stored for 1 day. The DR decreased more effectively in the addition of SE1670 than that of soybean oil In case of SE1670, the change of enthalpy by DSC showed similar patterns with the degree of retrogradation by ${alpha}$-amylase method; however, it was not the case for soybean oil. The intensity of peak at $2{ heta}=16.7^{circ}$ in X-ray diffraction pattern was reduced with lipid additives but it was not clear.
