쌀의 알칼리붕괴도와 아밀로펙틴 미세구조 및 호화 물성과의 관계

• 영문명: Relationship Among Alkali Digestive Value, Amylopectin Fine Structure and Physical Properties of Cooked Rice
• 발행기관: 한국작물학회
• 저자명: 송진(Jin Song) 이춘기(Choon-Ki Lee) 윤종탁(Jong-Tag Youn) 김선림(Sun-Lim Kim) 김덕수(Deog-Su Kim) 김재현(Jae-Hyun Kim) 정응기(Eung-Gi Jeong) 서세정(Sae-Jung Suh)
• 간행물 정보: 『한국작물학회지』제53권 제3호, 320~325쪽, 전체 6쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2008.09.30

영문 초록

This study was performed to effect of chain length distribution of amylopectin on gelatinization physical properties of cooked rice grains which were analyzed by alkali digestive value (ADV) in six rice cultivars. Those rice cultivars were Hwangumnuribyeo, Ilpumbyeo, Sangju-byeo, Taebongbyeo, Nampyungbyeo, and Dasanbyeo. The ADV values were evenly distributed from 7.0 (Hwangum-nuribyeo) to 5.0 (Dasanbyeo). A similar chain length distri-bution of amylopectin was found in rice cultivars, indi-cating that DP12 had the highest distribution. Rice cultivars with high ADV value showed higher portion of short chain distribution upto DP15. The surface hardness of cooked rice increased consecutively to Dasanbyeo, Ilpumbyeo, and Hwangumnuribyeo. Among japonica type rice cultivars, the highest overall hardness was observed in Dasanbyeo followed by Hwangumnuribyeo and Ilpumbyeo. Correlation between hardness of rice graim and chain length distribution of amylopectin had the similar inclination to surface hardness of rice grains and overall hardness.

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키워드

amylopectin physical properties alkali digestive value