발아에 따른 현미의 아밀로펙틴 중합도와 식감관련 특성에 관한 연구

• 영문명: Studies on the Degree of Polymerization of Amylopectin and Texture Analysis Test of Brown Rice After Germination
• 발행기관: 한국작물학회
• 저자명: 이경하(Kyung-Ha Lee) 윤순덕(Soon-Duck Yoon) 이정희(Jeong-Heui Lee) 원용재(Yong-Jae Won) 최인덕(Induck Choi) 박혜영(Hye-Young Park) 우관식(Koan-Sik Woo) 오세관(Sea-Kwan Oh)
• 간행물 정보: 『한국작물학회지』제61권 제1호, 1~8쪽, 전체 8쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2016.03.31

영문 초록

The objective of this study was to evaluate quality properties, including amylopectin content, and texture analysis of brown rice and germinated brown rice cultivars in Korea for rice processing products. The amylopectin short chain content of germinated brown rice was significantly higher than that of brown rice. Texture analysis test showed that germinated brown rice Jinbo had the lowest hardness and toughness as well as and highest stickiness and adhesiveness. The correlation between degree of polymerization of amylopectin and texture analysis was also evaluated. In particular, germinated brown rice, short-chain amylopectin showed a negative correlation with hardness and toughness, whereas long-chain amylopectin showed a positive correlation with hardness, toughness, and adhesiveness. These results indicate that there is a relationship between degree of polymerization and texture analysis.

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재료 및 방법

결과 및 고찰

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키워드

Amylopectin Brown rice Germinated brown rice Texture analysis