Physicochemical Characteristics of Starches in Rice Cultivars of Diverse Amylose Contents

• 발행기관: 한국작물학회
• 저자명: Mi-Ra Yoon AReum Chun Sea-Kwan Oh Ha-Cheol Hong Im-Soo Choi Jeong-Heui Lee Young-Chan Cho Yeon-Gyu Kim
• 간행물 정보: 『한국작물학회지』제57권 제3호, 226~232쪽, 전체 7쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2012.09.30

영문 초록

Through the sampling four rice cultivars with differing amylose contents, the relationship between the structural and gelatinization properties of endosperm starches was analyzed. These rice varieties exhibited different chain length distribution ratio within the amylopectin cluster as well as varing amylose levels. The proportion of amylopectin short chains of in Goami cutlivars was higher than the other varieties, whereas the Goami 2 which shows amylose extender mutant properties in the endosperm showed the highest proportion of long chains. In X-ray diffraction analysis of rice starches, the Goami 2 variety displayed a B-type pattern whereas the other varieties were all A-type. Among the cultivars with high and normal rice starch levels, those with the higher amylose contents showed distinctly lower swelling. Goami 2 rice was found to have the highest onset and peak gelatinization temperature from the differential scanning calorimetry results. The four rice cultivars under analysis also showed different rates of hydrolysis by amyloglucosidase. These findings suggest that the composition and chemical structure of the starch content is a major determinant of both the gelatinization and functional properties of rice.

목차

MATERIALS AND METHODS

RESULTS AND DISCUSSION

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키워드

rice cultivars endosperm starch structural properties gelatinization