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• 영문명: Physicochemical Properties of Starches in Japonica Rices of Differenct Amylose Content
• 발행기관: 한국작물학회
• 저자명: 송진(Jin Song) 김재현(Jae-Hyun Kim) 김덕수(Deog-Su Kim) 이춘기(Choon-Ki Lee) 윤종탁(Jong-Tag Youn) 김선림(Sun-Lim Kim) 서세정(Sae-Jung Suh)
• 간행물 정보: 『한국작물학회지』제53권 제3호, 285~291쪽, 전체 7쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2008.09.30

영문 초록

This study was performed to find out starch properties of rice grains in three varieties with different amylose content, Ilpumbyeo (non-waxy), Goami2 (high amy-lose), and Hwasunchalbyeo (waxy rice). There was no dif-ference among physico-chemical characteristics of rice grains, but Goami 2 showed 2~3 folds higher crude fat (1.36%) than Ilpumbyeo. Pasting properties of RVA showed the highest values of maximum viscosity, breakdown, and final viscosity in Ilpumbyeo. A similar chain length distribution of amylopectin was found in Ilpumbyeo and Hwasunchalbyeo, indicating that DP 12 had the highest distribution. Goami 2 had the highest distribution in DP 14, and showed the lower percent (14.1%) than other rice cultivars. Thermal properties of DSC showed that the values of Tc and Tp of Hwasunchalbyeo were similar to Ilpumbyeo, whereas a slightly higher Tc was observed. The absorbtion enthalpy was also the highest (11.1 mJ/mg) in Hwasunchalbyeo. Goami 2 showed higher To, but the lowest enthalpy (6.52 mJ/mg) compared to Ilpumbyeo (7.92 mJ/mg). Retrograda-tion properties, which were measured with the gelatinized rice sample used for DSC, and stored in 4 during 6 days, ℃ indicated that retrogradation absorbtion peak was the first peak at 52.6~55.2 , and the second peak above 95 . ℃ ℃ Retrogradation enthalpy of Goami 2 was the highest value (5.12 mJ/mg).

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재료 및 방법

결과 및 고찰

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인용문헌

키워드

amylose amylopectin DSC RVA gelatinization retrogradation