Hot-water soluble on Waxy Black Rice and Waxy Rice Flours

찰흑미와 일반찰벼의 열수가용성 물질

  • Oh, Geum-Soon (Korea Food and Drug Administration) ;
  • Kim, Kwan (Department of Food Science and Technology Chonnam National University) ;
  • Choi, Gyeong-Cheol (Jeollanam-Do Institute of Health and Environment) ;
  • Na, Hwan-Sik (Jeollanam-Do Institute of Health and Environment) ;
  • Kang, Gil-Jin (Korea Food and Drug Administration) ;
  • Kim, Sung-Kon (Department of Food Science and Nutrition Dankook University)
  • 오금순 (식품의약품안전청) ;
  • 김관 (전남대학교 식품공학과) ;
  • 최경철 (전라남도 보건환경연구원) ;
  • 나환식 (전라남도 보건환경연구원) ;
  • 강길진 (식품의약품안전청) ;
  • 김성곤 (단국대학교 식품영양학과)
  • Published : 2002.04.01

Abstract

The study was investigated hot-water soluble on waxy black and waxy rice flours according to gelatinization temperatures and heating time. The hot-water soluble contents of both samples were increased during heating time at $90^{\circ}C$. The waxy black and waxy rice flours solutions according to gelatinization temperatures ($80^{\circ}C,\;90^{\circ}C,\;95^{\circ}C\;and\;98^{\circ}C$) were heated for 10, 20 and 30 min. Determination of elution patterns of rice flours was used by Sepharose CL-2B column. As a result, the elution patterns were eluted the most in void volume ($V_0$) and the elution patterns of the hot-water solubles were increased according to heating time and gelatinization temperatures.

Keywords

waxy black rice;waxy rice;hot-water solubles;gelatinization temperatures;elution patterns

References

  1. Kim, K., Choi, G.C., Kang, K.J., Lee, Y.H. and Kim, S.K. Molecular structural properties of waxy rice starch. Korean J.Food Sci. Technol. 24: 568-573 (1992)
  2. Takeda, Y. and Hizukuri, S. Purification and structure of amylose from rice starch. Carbohydr. Res. 148: 299-308 (1986) https://doi.org/10.1016/S0008-6215(00)90397-5
  3. Olkku, J. and Rha, C.K. Gelatinization of starch and wheat flour starch. A review. Food Chem. 3: 293-297 (1978) https://doi.org/10.1016/0308-8146(78)90037-7
  4. Park, Y.K., Seog, H.M., Nam, Y.J. and Shin, D.H. Physicochemi-cal properties of various milled rice flours. Korean J. Pood Sci.Technol. 20: 504-510 (1988)
  5. KFDA Food Code. (a separate volume) pp. 1-26. Munyoung-sa,Seoul (1998)
  6. Kim, S.R. Effect of rice protein on gelatinization properties of starch and textural characteristics of cooked rice. Ph.D. disserta-tion, Seoul National University, Seoul (1994)
  7. Hong, Y.J. Soluble carbohydrate of rice and textural properties of cooked rice. M.S. thesis, Seoul National University, Seoul (1997)
  8. Song, Y.M., Chung, K.M. and Lee, W.J. Properties of hot-water extracts and extracts gels of starches for Mook. Korean J. Food Sci. Technol. 27: 625-630 (1995)
  9. Kweon, M.R. and Ahn, S.Y. Effect of heating temperature on elu-tion patterns of soluble carbohydrate of legume starches and the properties of starch gels. Korean J. Food Sci. Technol. 25: 698-702(1993)
  10. Dubois, M., Gilles, K.A., Hamilton, J.K., Robers, P.A. and Smith, F. Calorimetric method for determination of sugars and related substances. Anal. Chem. 28: 350-356 (1956) https://doi.org/10.1021/ac60111a017
  11. Kim, K., Kang, K.J. and Kim, S.K. Comparison of some struc-tural characteristics of japonica and tongil rice their fractions. Korean J. Food Sci. Technol., 24: 187-191 (1992)
  12. Kim, K., Kang, K.J. and Kim, S.K. Relationship betweeh hot water solubles of rice and texture of cooked rice. Korean J. Food Sci. Technol. 23: 498-502 (1991)
  13. Juliano, B.O., Villareal, R.M., Perez, C.M., Villareal, C.P., Takeda, Y. and Hizukuri, S. Varietal differences in properties among high amylose rice starches. Starch 39: 390-393 (1987) https://doi.org/10.1002/star.19870391106
  14. Harper, J. M. Extrusion of foods. Vol. II. CRC Press, Inc., Boca Raton, Florida, USA (1981)