Characterization of the Germinated Rices to Examine an Application Potentials as Functional Rice Processed Foods

기능성 쌀가공식품 원료료의 활용가능성 검토를 위한 발아미의 특성조사

  • Kang, Mi-Young (Department of Food Science and Nutrition, Kyungpook National University) ;
  • Lee, Yeon-Ri (Department of Food Science and Nutrition, Kyungpook National University) ;
  • Nam, Seok-Hyun (Department of Natural Science, Ajou University)
  • 강미영 (경북대학교 식품영양학과) ;
  • 이연리 (경북대학교 식품영양학과) ;
  • 남석현 (아주대학교 자연과학부)
  • Published : 2003.08.01


Rice seeds of 4 cultivars including Whachung and Nampung, of the non-waxy rice cultivars, and Shinsunchalbyeo and Whachungchabyeo, of the waxy rice cultivars, were germinated at $27^{\circ}C$ for 3 days to compare the changes in some physico-chemical properties of the starch granules and the starch-hydrolysing enzyme activities during germination, respectively. With the starch granules, the amount of long glucose chains from amylose molecules were reduced in the non-waxy rices, while the chain length increased in the waxy rices. In the distribution profile of the glucose chain length from amylose molecules, we could observed that the chain length with DP (degree of polymerization) ranged 33 to 66 increased with the decreasing rate of the chain length with that above 130, regardless of the waxiness of rices. In addition, we observed that in contrast to a increase in chain length with DP ranged 14 to 33, the amount of short chains from A chain fraction decreased. Germination induced slight reduction in the polymerization rate of starch granules, and decrease in both initiation and termination temperatures for the gelatinization. ${\alpha}-Amylase$ activity of rices germinated for 3 days found to he higher than that of malt. Especially, the activity of Shinsunchalbyeo was revealed to be highest, about two fold higher than that of malt. In contrast, ${\beta}-amylase$ of the waxy rice found to be considerably less active than malt, although the waxy showed prevalent activity as compared to the non-waxy rices.


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