국내 쌀품종의 전분 및 품질 특성

• 영문명: Starch and Quality Characteristic of Korean Rice Cultivar with Waxy and Non-waxy Type
• 발행기관: 한국작물학회
• 저자명: 이나영(Na Young Lee)
• 간행물 정보: 『한국작물학회지』제58권 제3호, 226~231쪽, 전체 6쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2013.09.30

영문 초록

A total 11 Korean rice cultivar was prepared and investigated for its starch and quality characteristics. Amylose content, damaged starch contnent, water contnent, water absorption index (WAI), water solubility index (WSI), particle size and pasting properties of rice flours were measured. The amylose content of waxy, middle waxy and non waxy type domestic normal rice cultivars were 7.09%, 11.69% and 18.58-21.52%, respectively. Moisture content of 11 Korean rice cultivar were 7.19-13.89%. WAI and WSI did not show variations by amylose contents. Sample with high moisture contents was lower damaged starch contents. Particle size of samples was 27.61-189.67 µm. Final viscosity and pasting temperature of the samples was shown to rage from 45.54 to 313.94 RVA and from 71.03 to 87.98℃, respectively. In this study, results indicated that samples with low moisture contents tend to shown low particle size and high damaged starch contents regardless waxy, middle-waxy, and non waxy type.

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키워드

rice starch Korean rice cultivar damaged starch particle size pasting properties