Properties of Lintnerized Waxy Rice Starches

산처리에 의한 찹쌀 전분의 성질 변화

  • Park, Yang-Kyun (Dept. of Food Engineering, Mokpo National University) ;
  • Kim, Sung-Kon (Dept. of Food Science and Nutrition, Dankook University) ;
  • Kim, Kwan (Dept. of Food Science and Technology, Chonnam National University)
  • 박양균 (목포대학교 식품공학과) ;
  • 김성곤 (단국대학교 식품영양학과) ;
  • 김관 (전남대학교 식품공학과)
  • Published : 1993.10.01


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.


  1. 단국대학교 박사학위논문 일반계 및 다수계 찹쌀의 물리화학적 특성 비교 장명숙
  2. 한국식품과학회지 v.23 가열 및 알칼리 호화에 의한 쌀 전분의 리올로지 특성 박양균;김성곤;이신영;김관
  3. 한국농화학회지 v.26 다수계 찰벼와 일반계 찰벼 전분의 이화학적 성질 김형수;강옥주;윤계순
  4. 한국식품과학회지 v.17 일반계 및 다수계 찹쌀 전분의 점성 특성 송범호;김성곤;이규환;변유량;이신영
  5. 한국농화학회지 v.34 가열 및 알칼리 호화에 의한 찹쌀 전분의 리올로지 특성 박양균;김성곤;이신영;김관
  6. 한국식품과학회지 v.23 산처리 쌀 전분의 성질 박양균;김성곤;김관
  7. Cereal Chem. v.58 Structural characterization of legume starches II. Studies on acid-treated starches Biliaderis,C.G.;Grant,D.R.;Vose,J.R.
  8. Methods in carbohydrate chemistry v.4 Iodimetric determination of amylose Gilbert,G.A.;Spragg,S.P.;Whistler,R.L.(ed.)
  9. Cereal Chem. v.42 Wheat starches. I. Comparison of physicochemical properties Medcalf,D.G.;Gilles,K.A.
  10. Cereal Chem. v.36 Structure of the starch. I. Swelling and solubility patterns of various starches Leach,H.W.;McCowen,L.D.;Schoch,T.J.
  11. Cereal Chem. v.55 Isolation and characterization of starch from mature soybeans Wilson,L.A.;Birmingham,V.A.;Moon,D.P.;Syner,H.E.
  12. Starch v.31 Cold gelatinzation of starches Lindqvist,I.
  13. Starch v.38 Changes in crystallinity and gelatinization phenomena of potato starch by acid treatment Komiya,T.;Nara,S.
  14. Cereal Chem. v.60 Differential scanning calorimetry of heat-moisture treated wheat and potato starches Donovan,J.W.;Lorenz,K.;Kulp,K.
  15. Cereal Chem. v.55 Long, medium and short grain rices. Enzyme activities chemical and physical properties Lorenz,K.;Fong,R.Y.;Mossman,A.P.;Saunders,R.M.
  16. Anal. Chem. v.28 Colorimetric method for determination of sugars and related substances Dubios,M.;Gilles,K.A.;Hamilton,J.K.;Rebers,P.A.;Smith,F.
  17. Cereal Chem. v.36 Gelatinization and pasting characteristics of rice varieties as related to cooking behavior Halick,J.V.;Kelly,V.J.
  18. Cereal Chem. v.57 Characterization of starch from pearl millets Beleia,V.;Varriano,M.E.;Hoseney,R.C.
  19. Method in carbohydrate chemistry v.4 Swelling power and solubility of granule starches Schosh,T.J.;Whistler,R.L.(ed.)
  20. Starch v.31 Properties of lintnerized starch granules from rice differing in amylose content and gelatinization temperature Maningat,C.C.;Juliano,B.O.
  21. Cereal Chem. v.51 Lintnerized starches. Gel filtration and enzymatic studies of insoluble residues from prolonged acid treatment of potato starches Rabin,J.P.;Mercier,C.;Charbonniere,R.;Guilbot,A.
  22. Starch v.27 Amidons linterises. Etudes chromtographique et enzymatique des residus insolubles provenant de l'hydrolyse chlorhydrique d' amidons de cereales, en particulier de mais cireux Robin,J.P.;Mercier,C.;Duprat,F.;Charbonniere,R.;Guilbot,A.
  23. Nippon Nogeikagaku kaishi v.50 Structure and retrogradation of Naegeli type amylodextrin prepared by the rapid process Hizukuri,S.;Kobayashi,M.;Takeda,Y.
  24. Proto-plasmatogia Chemistry and biology of the starch granule Badenhuien,N.P.;Heilbrunn,L.V.(ed.);Il,F.W.(ed.)
  25. Cereal Chem. v.38 Structure of the starch granule. II. Action of various amylose on granutar starches Leach,H.W.;Schoch,T.J.