Influence of Different Transplanting Dates on Amylopectin Branch-chain-length and Pasting Properties of Rice Flour Varieties

• 발행기관: 한국작물학회
• 저자명: Chae-Min Han Jong-Hee Shin Sang-Kuk Kim Tae-Young Kwon Jong-Sang KIM
• 간행물 정보: 『한국작물학회지』제63권 제3호, 210~218쪽, 전체 9쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2018.09.30

영문 초록

This study was conducted to examine the influence of different transplanting dates on rice quality and starch properties (morphology and pasting properties) of rice varieties that may be used for the production of rice flour. Three rice flour varieties, ‘Seolgaeng’, ‘Hangaru’, and ‘Milyang317’, were transplanted on May 20, May 30, June 10, and June 20. The peak viscosity decreased with a delay in the transplanting date. However, the amylose content increased with a delay in the transplanting date, whereas that of protein decreased. Amylopectin short-branch chain content increased in the rice varieties that were transplanted on May 30. The morphology of the starch granule of the varieties was determined by SEM. No apparent external difference in the starch granules was observed for the different transplanting dates. These results indicate that the transplanting date influenced the amylopectin structure and pasting properties, which led to changes in the physicochemical characteristics of rice starch.

목차

MATERIALS AND METHODS

RESULTS AND DISCUSSION

CONCLUSION

Acknowledgements

키워드

amylopectin structure rice rice flour transplanting date