Comparison of Gelatinization and Retrogradation Characteristics among Endosperm Mutant Rices Derived from Ilpumbyeo

일품벼 유래 배유 돌연변이품종 쌀의 호화 및 노화 특성 비교

  • Kang, Hee-Jin (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University) ;
  • Seo, Han-Seok (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University) ;
  • Hwang, In-Kyeong (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University)
  • 강희진 (서울대학교 식품영양학과, 생활과학연구소) ;
  • 서한석 (서울대학교 식품영양학과, 생활과학연구소) ;
  • 황인경 (서울대학교 식품영양학과, 생활과학연구소)
  • Published : 2004.12.31


Effects of soaking time and particle size on physicochemical properties of nonwaxy rice flour were investigated. Nonwaxy rice grains were soaked at $4^{\circ}C$ for 0, 1, 12, and 24 hr, dried at room temperature, and milled. Resulting flours were passed through 45-mesh ($<355\;{\mu}m$, IL45) and 100-mesh ($<150\;{\mu}m$, IL100) sieves and separated into $<40\;{\mu}m\;and\;40-100\;{\mu}m$ series. IL45 series showed higher amount of large particles ($40-100\;{\mu}m$) than IL100 series. As the soaking time increased, protein and ash contents decreased, and amylose content, water-binding capacity, swelling power, and solubity of nonwaxy rice flours increased. Swelling power and solubility of nonwaxy rice flours also increased between $65-85^{\circ}C$. Water-binding capacity, swelling power, and solubility of IL100 series were higher than those of IL45 series. 12 hr-soaked nonwaxy rice flour pastes showed higher peak viscosity and breakdown but lower setback and viscosity at 95 and $50^{\circ}C$ than 1 hr-soaked ones. X-Ray diffractograms of nonwaxy rice flours were not affected, whereas surface appearance was affected, by soaking time and particle size.


  1. Okuno K, Yano M. New endosperm mutants modifying starch characteristics of rice, Oriza sativa L. JARQ. 18: 73-78 (1984)
  2. Kang MY, Sin SY, Nam SH. Correlation of antioxidant and antimutagenic activity with content of pigments and phenolic compounds of colored rice seeds. Korean J. Food Sci. Technol. 35: 968-974 (2003)
  3. Sowbhagya CM, Bhattacharya KR. Simplified determination of amylose in milled rice. Starch/ Starke 31: 159-162 (1979)
  4. Jung JH. Molecular structure and retrogradation properties of waxy cereal amylopectins. Master thesis, Korea University, Seoul, Korea (2003)
  5. Lee SH, Han O, Lee HY, Kim SS, Chung DH. Physicochemical properties of rice starch by amylose content. Korean J. Food Sci. Technol. 21: 766-771 (1989)
  6. Kang MY, Han JY, Nam SH. Physicochemical properties of starch granules from endosperm mutants in rice. Korean J. Food Sci. Technol. 32: 258-264 (2000)
  7. Kang HJ, Hwang IK, Kim KS, Choi HC. Comparative structure and physicochemical properties of Ilpumbyeo, a high-quality Japonica rice, and its mutant, Suweon 464. J. Agric. Food Chem. 51: 6598-6603 (2003)
  8. Yano M, Okuno K, Kwakami J, Satoh, H, Omura T. High amylose mutants of rice, Oriza sativa L. Theor. Appl. Genet. 69: 253- 257 (1985)
  9. Kim KH, Heu MH, Park SZ, Koh HJ. New mutants for rice grain quality. Korean J. Crop Sci. 36: 197-203 (1991)
  10. Maekawa M. Location of a floury endosperm gene in the second linkage group. Rice Genetic Newslett. 2: 57-58 (1985)
  11. Lim ST, Lee JH, Shin DH, Lim HS. Comparison of protein extraction solutions for rice starch isolation and effects of residual protein content on starch pasting properties. Starch/Starke 51: 120-125 (1999)<120::AID-STAR120>3.0.CO;2-A
  12. Okuno K, Fuwa H, Yano M. A new mutant gene lowering amylose content in endosperm starch of rice, Oriza sativa L. Jpn. J. Breed. 33: 387-394 (1983)
  13. Kugimiya M, Donovan JW, Wong RY. Phase transitions of amylose- lipid complexes in starches: A calorimetric study. Starch/ Starke 32: 265-270 (1980)
  14. Sodhi NS, Singh N. Morphological, thermal and rheological properties of starches separated from rice cultivars grown in India. Food Chem. 80: 99-108 (2003)
  15. Juliano BO. A simplified assay for milled rice amylose. Cereal Sci. Today 16: 334-340, 360 (1971)
  16. Kalichevsky MT, Orford PD, Ring SG. The retrogradation and gelation of amylopectins from various botanical sources. Carbohydr. Res. 198: 49-55 (1990)
  17. Son JR, Kim JH, Lee JI, Youn YH, Kim JK, Hwang HG, Moon HP. Trend and further research of rice quality evaluation. Korean J. Crop Sci. 47: 33-54 (2002)
  18. Sato H, Omura T. New endosperm mutations introduced by chemical mutagens in rice, Oriza sativa L. Jpn. J. Breed. 31: 316-326 (1981)
  19. Choi HC. Perspectives in varietal improvement of rice cultivars for high-quality and value-added products. Korean J. Crop Sci. 47: 15-32 (2002)
  20. Kinshita T, Kikuchi H. Inheritance of amylose content in crosses of low amylose mutant. Rice Genetic Newslett. 4: 83-85 (1987)
  21. Teo CH, Karim AA, Cheah PB, Norziah MH, Seow CC. On the roles of protein and starch in the aging of non-waxy rice flour. Food Chem. 69: 229-236 (2000)
  22. Biliaderis CG, Maurice TJ, Vose JR. Starch gelatinization phenomena studied by differential scanning calorimetry. J. Food Sci. 45: 1669 (1980)
  23. AOAC. Official Methods of Analysis, 15th ed., Association of Official Analytical Communities, Arlington, VA, USA (1990)
  24. Wang L, Wang YJ, Porter R. Structures and physicochemical properties of six wild rice starches. J. Agric. Food Chem. 50: 2695-2699 (2002)
  25. Juliano BO. An International Survey of Methods Used for the Cooking and Eating Qualities of Milled Rice. IRRI Research Paper Series, IRRI, The Philippines 77 (1982)
  26. Lee YR, Choi YH, Koh HJ, Kang MY. Quality characteristics of brown rice flakes prepared with giant embryonic rice and normal rice cultivars. Korean J. Food Sci. Technol. 33: 540-544 (2001)
  27. AACC. Approved Method of the AACC. 10th ed. Method 61-02. American Association of Cereal Chemists. St. Paul, MN, USA (2000)
  28. Hoover R, Sosulski F. Studies on the functional characteristics and digestibility of starches from Phaseolus vulgaris Biotypes. Starch/ Starke 37: 181-191 (1985)
  29. Ha KY, Lee JK, Kim YD, Lee SY. Grain and brewing characteristics in some rice varieties. Korean J. Breed. 28: 283-288 (1996)