Molecular Structural Properties of Waxy Rice Starch

찹쌀 전분의 분자 구조적 성질

  • Kim, Kwan (Department of Food Science and Technology, Chonnam National University) ;
  • Choi, Gyeong-Chul (Health and Environment Institute of Chullanamdo) ;
  • Kang, Kil-Jin (Department of Food Science and Technology, Chonnam National University) ;
  • Lee, Yong-Hyun (Department of Food Science and Technology, Chonnam National University) ;
  • Kim, Sung-Kon (Department of Food Science and Nutrition Dankook University)
  • 김관 (전남대학교 식품공학과) ;
  • 최경철 (전라남도 보건환경연구원) ;
  • 강길진 (전남대학교 식품공학과) ;
  • 이용현 (전남대학교 식품공학과) ;
  • 김성곤 (단국대학교 식품영양학과)
  • Published : 1992.12.01

Abstract

Molecular structural properties of Japonica and Tongil type waxy rice starches were compared. The general properties including water-binding capacity, swelling power at $80^{\circ}C$, intrinsic viscosity, leach loss at $98^{\circ}C$ and ${\beta}-amylolysis$ limit were similar but the chain length was slightly different between the two starches. Similar elution profiles on Sephadex G-50 were obtained when the starches were treated with ${\beta}-amylase$. The pullulanase treated starches however showed different elution patterns each other. The ${\beta}-amylolysis$ of acid-treated (2 days) starches linearly increased as hydrolysis time prolonged. When the acid-treated starches were hydrolyzed with ${\beta}-amylase$ or pullulanase, the elution profiles on Sepharose CL-2B were considerably different from those of native starches.