Bran structure and gelatinization properties of upland waxy rice starch

밭벼 찹쌀의 겨층 구조와 전분의 호화 성질

  • Kim, Sung-Kon (Department of Food Science and Nutrition, Dankook University)
  • 김성곤 (단국대학교 식품영양학과)
  • Published : 1991.03.30


Bran structure and gelatinization property of upland and lowland japonica waxy brown rice were compared. Dimension, weight and number of aleurone layer were similar between upland(Nonglimna 1) and lowland(Shinsunchalbyeo) rices, but the aleurone layer and pericarp of upland rice were thicker. Water uptake rate of upland rice at $60^{\circ}C$ was lower than that of lowland one. There was no difference in intrinsic viscosity between two rice starches. Upland rice starch had lower onset temperature, narrower gelatinization temperature and lower water content lot gelatinization compared with lowland rice starch.