Study of Molecular and Crystalline Structure and Physicochemical Properties of Rice Starch with Varying Amylose Content

아밀로오스 함량이 다른 쌀 전분의 분자 및 결정 구조와 이화학적 특성

  • You, Su-Yeon (Department of Food and Nutrition and Research Institute for Human Ecology, Chonnam National University) ;
  • Lee, Eun-Jung (Department of Food and Nutrition and Research Institute for Human Ecology, Chonnam National University) ;
  • Chung, Hyun-Jung (Department of Food and Nutrition and Research Institute for Human Ecology, Chonnam National University)
  • 유수연 (전남대학교 식품영양학과.생활과학연구소) ;
  • 이은정 (전남대학교 식품영양학과.생활과학연구소) ;
  • 정현정 (전남대학교 식품영양학과.생활과학연구소)
  • Received : 2014.07.14
  • Accepted : 2014.09.01
  • Published : 2014.12.31


The in vitro digestibility and molecular and crystalline structures of rice starches (Seilmi, Dasan1, and Segoami) with differing amylose content were investigated. Segoami had the highest amylose content (30.9%), whereas Dasan1 had the lowest amylose content (21.2%). The molecular weight ($\bar{M}_w$) of amylose and amylopectin in Segoami was much lower than that of the other two rice starches. Segoami had the highest proportion (8.7%) of amylopectin short branch chains (DP 6-12) and the lowest proportion of B1 chains (DP 13-24). The relative crystallinity, intensity ratio of $1047-1022cm^{-1}$ (1047/1022) and gelatinization enthalpy followed the order: Segoami>Seilmi~Dasan1. Segoami showed substantially low pasting viscosity. Rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) contents showed the highest value in Seilmi, Dasan1, and Segoami, respectively. The expected glycemic index (eGI) of Segoami was lower than that of the other two rice starches. Overall results suggested that the digestibility of rice starch could be highly influenced by their molecular and crystalline structure.


Supported by : 농촌진흥청


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