• Title/Summary/Keyword: amylose content

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Morphological Properties of Lintnerized Maize Starches with Different Amylose Content (아밀로오스 함량이 다른 산처리 옥수수전분의 형태학적 특성)

  • 신말식;이신경
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.26 no.6
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    • pp.1086-1090
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    • 1997
  • Morphological properties on lintnerized maize starches with different amylose content were investigated. With increasing the lintnerization periods and decreasing the amylose content, hydrolysis rate was increased. As amylose content of starch was increased, the degree of damage with acid treatment was decreased by SEM. With increasing hydrolysis, iodine affinity, apparent amylose content and ${\lambda}_{max}$ of lintnerized starches were decreased. Water binding capacities of lintnerized starches were higher than those of native starches.

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Influence of Amylose Content and Particle Size on Physicochemical Properties of Rice Flours

  • Kum, Jun-Seok;Lee, Hyun-yu
    • Preventive Nutrition and Food Science
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    • v.4 no.1
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    • pp.1-5
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    • 1999
  • Seven rice varietes(Suweonjo, Suweon232 , BG276-5, IR44, IR41999-139, Suweon230 and Yongjubyeo) were used to study the influence of amylose content and particle size on the physicochemical properties of rice flours. Suweonjo has the highest amylose content (27.1% amylose content) had the finest flour particle as supproted by scanning electron microscopy (SEM). Suweonjo had the highest value in hardness of rice grain but the lowest length/width ration. There were no significant differences in color values among the rice flours. Data of brabender visco/amylograph was not associated with amylose content. Yongjubyeo had the highest maximum viscosity and breakdown value while Suweonjo had the lowest maximum viscosity , setback value and breakdown value. Yongjubyeo had the lowest water solubility index (WSI). The Suweon232 rice variety absorbed more water than any other varieties but rice varieties and amylose contents affected water absorption a little.

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Studies on the Retrogradation Properties of Rice Starch (쌀 전분의 노화 특성에 관한 연구)

  • Lee, Chan
    • The Korean Journal of Food And Nutrition
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    • v.16 no.2
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    • pp.105-110
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    • 2003
  • The effect of varietal differences of rice starches by amylose content and gel consistency on the retrogradation behavior was studied. The gel consistency test, which is designed to detect differences in the texture of cooked rice of varieties that have a similar amylose content, had been turned out to be useful in this study. Both Suwon 232 and San Li Cun had higher amylose content, but were greatly different in gel consistency values. The results showed that setback viscosity of rice flour measured in a Brabender amylograph was significantly affected by amylose content as well as gel consistency. Increase in the rigidity modulus (E) of rice starch gels during storage determined by using Texture analyzer indicated that amylose content was an important factor in terms of hardness development The study of Avrami kinetics of retrogradation showed that time constant of rice starch gels was influenced by amylose content, but not by gel consistency.

Noodle making characteristics of goami rice composite flours (고아미(아밀로스 쌀) 복합분을 이용한 제면 특성)

  • Kim Jin-Sook;Kim Sang-Bum;Kim Tae-Young
    • The Korean Journal of Community Living Science
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    • v.17 no.2
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    • pp.61-68
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    • 2006
  • This Study was conducted to investigate the processing quality of high-amylose content rice(goami) flour for noodle. The potassium and magnesium contents of rice flour were negatively associated with gross score of noodle making mixed with wheat flour. The high-amylose content of rice flour was closed associated with gel consistency negatively and with hardness of rice noodle positively, Setback viscosity of rice flour measured in a rapid visco-analyser(RVA) was significantly affected by amylose content as well as gel consistency. Also the amylose content decreased, the amylogram pasting temperature and the breakdown ratio increased. The low-amylose content rice(Chucheong) flour showed higher values in solubility. Cooking quality and texture were measured, and sensory evaluation was performed with the noodles prepared. Texture measurement showed that the noodles of composite flour containing 40% goami rice flour were superior to those wheat flour alone. Water binding capacity of the composite flour containing 40% goami rice flour was lower than that of 40% chucheong rice flour. In sensory evaluation, chewiness, overall acceptability of noodle with 40% goami ricer was evaluated as the best.

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Effects of Amylose Content on Quality of Rice Bread (아밀로오스 함량이 쌀식빵의 특성에 미치는 영향)

  • Kum, Jun-Seok
    • Korean Journal of Food Science and Technology
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    • v.30 no.3
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    • pp.590-595
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    • 1998
  • Seven varieties (Suweonjo, Suweon232, BG276-5, IR44, IR41999-139, Suweon230 and Yongjubyeo) of rice were used to study for making rice bread by amylose content. Suweonjo had the highest amylose content (27.07%) and Yongjubyeo had the lowest one (17.17%). Suweonjo showed the highest volume after baking, while Yongjubyeo the lowest volume one. Volume and hardness of the rice bread decreased as amylose content decreased. The amylose content was not associated with hardness and color values of rice bread after baking. Sensory evaluation for internal parts of rice bread showed that score of air cell, color of crumb, aroma, taste, chewability and texture decreased as amylose content increased, while volume of rice bread increased. The low-amylose rice cultivar revealeded better suitability for rice bread.

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Evaluation of Molecular Structural Changes in Starch Depending on Amylose Content Using Dynamic Light Scattering (동적광산란법을 이용한 아밀로즈 함량에 따른 전분 분자 구조 변화 분석)

  • Moon, Ju-Hyeon;Ma, Jin-Gyeong;Kim, Jong-Yea
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.46 no.5
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    • pp.653-658
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    • 2017
  • To evaluate the effects of amylose content and dissolution media on the molecular structure of maize starch, changes in the hydrodynamic diameter of starch molecules were assessed via dynamic light scattering depending on amylose content and dissolution media. As the amylose content of starch increased, the hydrodynamic diameter of starch molecules proportionally decreased from 204 to 92 nm. To alter ionic strength, hydrogen bonding, or polarity of dissolution media, various contents of NaCl (1, 2, or 3 M), urea (1, 2, or 3 M), or 1-butanol (0.1, 0.5, or 1.0%) were added to media, respectively, resulting in increased hydrodynamic diameter of starch. However, the degree of expansion was dependent on amylose content and the concentration and/or type of additive. The hydrodynamic diameter of starch molecules exhibited significant correlation with amylose content obtained by size exclusion chromatography, regardless of dissolution conditions.

Changes in Amylose Content and Alkali Digestibility Value of Rice Grain During Ripening Period (성숙기간중 미입내 Amylose함량과 Alkali 붕괴성의 변이)

  • 음문회;박순직;서학수
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.24 no.3
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    • pp.1-6
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    • 1979
  • Amylose content and alkali digestibility value of rice grain were tested from 10days after flowering up to maturity. Both amylooe content and alkali digestibility value showed slightly lower at earliest stage, but they reached maximum value by 20 days after flowering, and then they maintained the value until maturity. Both amylose content and alkali digestibility value showed negative correlations to air temperature, though they were not significant statistically except in case of amylose content and maximum temperature, which showed significant correlation in some year.

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Retrogradation Behavior of Rice Starches Differing in Amylose Content and Gel Consistency (아밀로오스 함량과 Gel Consistency의 차이에 의한 품종별 쌀전분의 노화특성)

  • Kum, Jun-Seok;Lee, Sang-Hyo;Lee, Hyun-Yu;Lee, Chan
    • Korean Journal of Food Science and Technology
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    • v.28 no.6
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    • pp.1052-1058
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    • 1996
  • The effect of varietal differences of rice starches by amylose content and gel consistency on the retrogradation behavior was studied. Setback viscosity of rice flour measured in a Brabender amylograph was significantly affected by amylose content as well as gel consistency. Increase in the rigidity modulus (E) of rice starch gels during storage determined by using texture analyzer indicated that amylose content was an important factor in terms of hardness increase. Kinetics of retrogradation showed that time constant of rice starch gels was influenced by amylose content, but not by gel consistency.

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Enzyme-Resistant Starch Content, Physical and Sensory Properties of Tarakjuk (Milk-Rice Porridge) with Different Amylose Content (아밀로즈 함량별 타락죽의 효소저항전분 함량, 물리적 및 관능적 특성)

  • Lee, Gui-Chu;Kim, Jung-Eun;Kim, Yoon-Sun
    • Journal of the Korean Society of Food Culture
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    • v.21 no.2
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    • pp.171-178
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    • 2006
  • Tarakjuk with different amylose content was made up using roasted rice flours that consisted of the highest enzyme-resistant starch (RS), while differential scanning calorimetry (DSC) was also utilized to measure the gelatinization temperature of these roasted rice flours in order to establish cooking temperature of tarakjuk. The following qualities of tarakjuk with different amylose content were studied: color, viscosity, spreadability, starch fractions involving total starch (TS), rapidly digestible starch (RDS), slowly digestible starch (SDS) and RS, in vitro starch digestibility (IVSD) and sensory properties. During experimentation, it was found that as the amylose content of the rice flour decreased, the L value of tarakjuk decreased, whereas a value increased significantly (p<0.05). Also, while viscosity showed to increase significantly (p<0.05), on the opposite end, the property of spreadability decreased. TS ranged from $15.95{\sim}17.31%$, RDS $9.36{\sim}10.16%$, SDS $5.46{\sim}6.91%$ and RS $0.33{\sim}1.07%$, on a dry basis. Although the amylose content of rice flours decreased, IVSD increased, however showing no significant difference. When testing the sensory properties of tarakjuk, color and viscosity increased, whereas clumpiness decreased. Ilpum tarakjuk showed the highest score for nutty taste and overall acceptance levels. In fact a high correlation was shown between nutty taste and overall acceptance level (p<0.01), which leads one to believe that nutty taste is a prime factor that greatly influences overall acceptance. Furthermore, viscosity was positively correlated with both a and b values, however negatively correlated with L value (p<0.05). Moreover, roasted nutty taste and overall acceptance were positively correlated with a value (p<0.05), respectively. In conclusion, the above results suggest that tarakjuk could be made by choosing the appropriate rice flour based on the nutritional or sensory purpose.

Effect of Amylose Content on the Physical Properties of Resistant Starches (효소저항전분의 물리적 성질에 대한 아밀로오스 함량의 효과)

  • Mun, Sae-Hun;Baik, Moo-Yeol;Shin, Mal-Shick
    • Korean Journal of Food Science and Technology
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    • v.29 no.3
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    • pp.516-521
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    • 1997
  • Effect of amylose content on the physical properties of resistant starches (RS) from autoclaved maize starches (with starch:water=1:3.5, at $121^{\circ}C$) which were repeated up to 4 times heating-cooling cycles, were investigated by water uptake, scanning electron microscope (SEM) and differential scanning calorimetry (DSC). Amylose content of waxy maize starch (Amioca), common maize starch (PFP), high amylose starch(Amaizo, Amylomaize VII) were 0%, 29%, 50%, and 72%, respectively. Yield of RS increased as amylose content increased. Water uptake of all kinds of native starch was higher than that of RS, but lower than that of autoclaved starch. By SEM, RS showed some small particles on surface but the size of particles was different with amylose content. Single endothermic transition peak exhibited at $40{\sim}70^{\circ}C$ in autoclaved Amioca and PFP (crystalline melting of amylopectin) and at $132{\sim}169^{\circ}C$ in autoclaved Amaizo and Amylomaize VII(crystalline melting of amylose) by DSC. RS from all kinds of autoclaved starches except Amioca showed single endothermic peak over $155^{\circ}C$ but the enthalpy was not related to amylose content.

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