Texture of Cooked Rice and Molecular Weight Distribution of Rice Amylose

밥의 텍스쳐와 쌀 아밀로오스의 분자량 분포에 관한 연구

  • Rho, Eun-Sook (Department of Food and Nutrition, Seoul National University) ;
  • Ahn, Seung-Yo (Department of Food and Nutrition, Seoul National University)
  • 노은숙 (서울대학교 식품영양학과) ;
  • 안승요 (서울대학교 식품영양학과)
  • Published : 1989.08.01

Abstract

The textural properties of cooked rice and the molecular weight distribution of amyloses of three rice cultivars different in cooking quality were investigated by the method involving rheometry and gel chromatography he tested rice cultivals were Chunmabyeo (short grain), Yongmunbyeo (medium grain) and Mahatma (long grain) The cooked rice prepared with Mahatma was higher in hardness and lower in adhesiveness than those prepared with the other two cultivars. The molecular wright distribution of amylose from Mahatma was found to be higher than those from the other cultivars.

Keywords

cooked rice;texture;amylose;rheometry;gel chromatography