Physicochemical Properties of Rice Starch by Amylose Content

아밀로오스 함량별 쌀전분의 이화학적 특성

  • 이상효 (한국식품개발연구원) ;
  • 한억 (한국식품개발연구원) ;
  • 이현유 (한국식품개발연구원) ;
  • 김성수 (한국식품개발연구원) ;
  • 정동효 (중앙대학교 식품가공학과)
  • Published : 1989.12.01

Abstract

physicochemical properties of rice starch isolated from eight varieties were examined to evaluate the rice processing suitability The amylose contents of rice starch were varied with 16.7-29.7%, and IR 30, Godael, Aguja and Lengkwang varieties showed higher amylose content than the other varieties. The water binding capacity and blue value were in the range of 87.0 103.0 and 0.178-0.305, respectively. As the amylose content increased, the amylogram pasting temperature and the break down ratio increased, while the peak viscosity did not show any significant difference. The transmittance of 0.1% starch suspension slowly increased at $50^{\circ}C$ in the low-amylose content rice group, and rapidly increased at $65^{\circ}C$ in the high-amylose content rice group, but there were no differences above $75^{\circ}C$ among varieties. Also the low-amylose rice starch showed higher values in the swelling power and solubility. The hardness of the 30% rice starch gels was low in low-amylose one. During storage at $20^{\circ}C$ for 14 days, the increment of hardness was more slow in high-amylose one. The retrogradation velocity constant of rice starch gel by Avrami equation was the highest as 0.219 in Aguja variety.

Keywords

amylose content;rice starch;retrogradation