아밀로스함량 차이에 따른 벼 배유전분의 이화학적 특성평가

• 영문명: Physicochemical Properties of Rice Endosperm with Different Amylose Contents
• 발행기관: 한국작물학회
• 저자명: 정종민(Jong-Min Jeong) 정지웅(Ji-Ung Jeung) 이상복(Sang-Bok Lee) 김명기(Myeong-Ki Kim) 김보경(Bo-Kyeong Kim) 손재근(Jae-Keun Sohn)
• 간행물 정보: 『한국작물학회지』제58권 제3호, 274~282쪽, 전체 9쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2013.09.30

영문 초록

This study was carried out to find out the physicochemical properties of rice grains of 8 varieties having various amylose content. Amylose contents of 8 varieties were ranged from 6.3 to 30.9% and could be classified into 4 groups, such as waxy, low-amylose, non-glutinous, and high-amylose. Protein contents were ranged from 5.8% to 7.5% varied depending on variety, but there was no significant difference in protein contents among groups. The hardness of milled rice grains in low-amylose and non-glutinous was stronger than waxy and low-amylose group. Whiteness of waxy group grains was the highest while non-glutinous group was the lowest. The alkaline digestive values were evenly distributed from 5.2 to 6.9 and highly correlated with amylose content. There was significant difference in pasting properties of rice flours among groups. High-amylose group showed the highest initial pasting temperature and total setback viscosity, and the lowest peaks for trough and breakdown viscosity. Low-amylose group showed the highest breakdown viscosity but the lowest setback viscosity as well as high peak viscosity. Although amylose content was significantly correlated with alkali spreading value in milled rice, initial pasting temperature, and total setback, but it was negatively correlated with toyo-meter value and setback viscosity.

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키워드

rice amylose pasting properties physicochemical properties A.D.V