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Studies on the Degree of Polymerization of Amylopectin and Texture Analysis Test of Brown Rice After Germination
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  • Volume 61, Issue 1,  2016, pp.1-8
  • Publisher : The Korean Society of Crop Science
  • DOI : 10.7740/kjcs.2016.61.1.001
 Title & Authors
Studies on the Degree of Polymerization of Amylopectin and Texture Analysis Test of Brown Rice After Germination
Lee, Kyung-Ha; Yoon, Soon-Duck; Lee, Jeong-Heui; Won, Yong-Jae; Choi, Induck; Park, Hye-Young; Woo, Koan-Sik; Oh, Sea-Kwan;
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The objective of this study was to evaluate quality properties, including amylopectin content, and texture analysis of brown rice and germinated brown rice cultivars in Korea for rice processing products. The amylopectin short chain content of germinated brown rice was significantly higher than that of brown rice. Texture analysis test showed that germinated brown rice Jinbo had the lowest hardness and toughness as well as and highest stickiness and adhesiveness. The correlation between degree of polymerization of amylopectin and texture analysis was also evaluated. In particular, germinated brown rice, short-chain amylopectin showed a negative correlation with hardness and toughness, whereas long-chain amylopectin showed a positive correlation with hardness, toughness, and adhesiveness. These results indicate that there is a relationship between degree of polymerization and texture analysis.
Amylopectin;Brown rice;Germinated brown rice;Texture analysis;
 Cited by
국내 가공용 쌀 품종개발 및 식품산업화 동향,오세관;

식품산업과 영양, 2016. vol.21. 2, pp.8-14
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