Abstract

The Characteristics of Shinsunchalbyeo(Japonica) and Hangangchalbyeo($J{\times}Idica$) starches including physicochemical properties, differential scanning calorimetry(DSC) and enzymatic digestion of lintnerized starches were investigated. Degree of hydrolysis of Hangangchalbyeo starch with 2.2N HCI for 48hr was higher than that of shinsunchalbyeo starch. Absorbance at ${\lambda}_{max}$ 680nm, and ${\lambda}_{max}$ of iodine stained starch decreased upon acid treatment. But water binding capacity, swelling power and solubility considerably increased as hydrolysis progressed. Relative crystallinity of two starches increased with acid treatment, and that of Shinsunchalbyeo starch was higher than that of Hangangchalbyeo starch. DSC data continuously decreased for lintnerization periods, and those of Shinsunchalbyeo starch. DSC data continuously decreased for lintnerization periods, and those of Shinsunchalbyeo starch have higher than those of Hangangchalbyeo starch. The onset temperature of starch by DSC continuously decreased by treatment, but conclusion temperature increased until 24hr and then decreased. The enthalpy for gelatinization decreased for both starches. Degree of hydrolysis of lintnerized Shinsunchalbyeo starch with glucoamylase was slightly higher than that of Hangangchalbyeo starch.

Keywords

• waxy rice starch;
• lintnerization;
• differential scanning calorimetry;
• enzymatic hydrolysis

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References

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