Effect of annealing treatment on gelatinization of upland and lowland waxy brown rice starches

아닐링 처리가 밭벼와 논벼 찹쌀 전분의 호화에 미치는 영향

  • Kim, Sung-Kon (Department of Food Science and Nutrition Dankook University)
  • 김성곤 (단국대학교 식품영양학과)
  • Published : 1991.06.30

Abstract

Gelatinization temperatures of upland and lowland waxy brown rice starches annealed at $25^{\circ}C$ and $60^{\circ}C$ for 24hr were investigated with differential scanning calorimetry No annealing effect was observed at low temperature. The upland rice starch showed narrower range of gelatinization temperature upon annealing treatment at $60\circ}C$ compared with the lowland rice starch. The enthalpy of gelatinization was not changed in case of the upland rice starch but was increased in case of the lowland one upon annealing.