Structural and physicochemical characterization of starch from Korean rice cultivars for special uses

특수용도 쌀품종 내 전분의 구조적 및 이화학적 특성

  • Lee, Seul (Division of Food and Nutrition and Research Institute for Human Ecology, Chonnam National University) ;
  • Lee, Eun-Jung (Department of BioFood Analysis, Korea Bio Polytechnic) ;
  • Chung, Hyun-Jung (Division of Food and Nutrition and Research Institute for Human Ecology, Chonnam National University)
  • 이슬 (전남대학교 식품영양과학부.생활과학연구소) ;
  • 이은정 (한국폴리텍대학 바이오식품분석과) ;
  • 정현정 (전남대학교 식품영양과학부.생활과학연구소)
  • Received : 2016.07.19
  • Accepted : 2016.08.11
  • Published : 2017.02.28


Molecular structure, physicochemical properties, and in vitro digestibility of starch from Korean rice cultivars for special uses (Baegjinju 1, Hanareum, Deuraechan, and Goami 4) were investigated. The starch from Baegjinju 1 had the lowest amylose content (9.7%) and Hanareum, Deuraechan, and Goami 4 had intermediate amylose (20-25%) contents. Baegjinju 1 had a lower proportion of short amylopectin branch chains than the other rice starches. Hanareum had the lowest relative crystallinity and the highest intensity ratio of $1047cm^{-1}/1022cm^{-1}$ among the rice starches. The starch from Goami 4 had a higher pasting temperature and lower gelatinization enthalpy than the other rice starches. Peak viscosity of rice starch from Baegjinju 1 was substantially higher than peak viscosity of other rice starches. Rice starch from Baegjinju 1 had significantly higher rapidly digestible starch content and lower resistant starch content than other rice starches, whereas there was no significant difference in resistant starch content among the rice starches.


rice starch;special use;molecular structure;crystalline structure;in vitro digestibility


Supported by : 한국연구재단


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