수분함량이 50%(건물당)인 쌀가루 겔을 $20^{circ}C,;4^{circ}C,;-18^{circ}C$에서 1, 3, 6일 동안 저장하면서 ${alpha}-$아밀라아제-요드법, 시차주사열량기, x-선 회절도를 이용하여 저장온도가 쌀가루 겔의 노화에 미치는 영향을 조사하였다. 쌀가루 겔의 노화는 저장기간이 경과함에 따라 증가하였으며, 특히 저장초기에 증가폭이 켰다. 저장온도에 따른 겔의 노화도는 $4^{circ}C$에서 가장 높았으며 $20^{circ}C,;-18^{circ}C$ 순이었다. 시차주사열량기로 측정한 쌀가루 겔 분말의 엔탈피는 ${alpha}-$아밀라아제-요드법과 비슷한 경향을 보였으나, 저장온도간의 차이는 ${alpha}-$아밀라아제-요드법이 더 뚜렷하였다. $4^{circ}C$와 $20^{circ}C$에서 저장한 겔의 x-선 회절도는 $2{ heta}=17^{circ}$와 $20^{circ}$에서 피크가 관찰되었으나 저장온도에 따른 차이를 구별할 수 없었다.
Effects of storage temperature on the retrogradation of 50% nonwaxy rice flour gels stored at $20^{circ}C,;4^{circ}C;and;-18^{circ}C$ for 6 days were investigated by ${alpha}-amylase-iodine$ method, differential scanning calorimetry(DSC) and x-ray diffractometry. The retrogradation of gels increased with increasing storage time and the initial retrogradation rate was higher. The degree of retrogradation gels stored at different temperature increased as following order, $-18^{circ}C>20^{circ}C>4^{circ}C$. The enthalpy of retrograded rice flour by DSC showed similar as the degree of retrogradation by ${alpha}-amylase-iodine$ method, but the differences between storage temperatures were clear in using ${alpha}-amylase-iodine$ method. X-ray diffraction patterns of gels stored at $4^{circ}C;and;20^{circ}C$ showed small peaks at $2{ heta}=17^{circ};and;20^{circ}$, but the difference was not detected.
