Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지

Structure and Properties of Starch on Rice Variety

계통이 다른 쌀 전분의 구조적 성질

  • Kang, Kil-Jin (Dept. of Food Science and Technology, Chonnam National University) ;
  • Kim, Kwan (Dept. of Food Science and Technology, Chonnam National University) ;
  • Kim, Sung-Kon (Dept. of Food Science and Nutrition, Dankook University)
  • 강길진 (전남대학교 식품공학과 및 농업과학기술연구소) ;
  • 김관 (전남대학교 식품공학과 및 농업과학기술연구소) ;
  • 김성곤 (단국대학교 식품영양학과)
  • Published : 1995.10.01
Download PDF
⟨ Previous Next ⟩

Abstract

The molecular structure of rice starch was investigated using Korean rice[3 varieties of Japonica type and 3 varieties of Tongi type(Japonica-Indica breeding type)]. The λmax of iodine complex and inherent viscosity of Japonica type were higher than those of Tongil type. $\beta$-Amylolysis limit of the starches was not different between the two rice types. In the distribution of molecular weight of rice starch, the molecular size of amylose and amylopectin for Japonica type were smaller than those for Tongil type. The chain of rice starch distributed F1 of above DP 55, F2 of DP 40~50 and F3 of DP 15~20, and the ratio of F3 against F2 for Japonica type was higher than that of Tongil type. The results suggest that rice of Japonica and Tongil type was different molecular structure of starch.

Keywords

References

  1. Rice Chemistry and Technology Juliano,B.O.:Juliano,B.O.(ed.)
  2. The International Rice Research Institute Juliano,B.O.
  3. J. Applied Glycosci. v.41 Relationship between molecular structure of amylose and texture of cooked rice of Korea rice Kang,K.J.;Kim,K.;Kim,S.K.;Murata,A.
  4. 한국식품과학회지 v.27 쌀의 아밀로펙틴 분자구조와 밥의 텍스쳐 강길진;김관;김성곤
  5. Bull. Fac. Agr. Saga Univ. v.76 Molecular structure characterization of acid-treaated starches from Korean rices Kang,K.J.;Kim,K.;Murata,A.
  6. J. Applied Glycosci. v.41 Three stage hydrolysis pattern of rice starch by acid-treatment Kang,K.J.;Kim,K.;Kim,S.K.
  7. 한국식품과학회지 v.27 열수 가용성 쌀 전분의 구조와 전분의 구조 및 밥의 텍스쳐와의 관련성 강길진;김관;김성곤
  8. 한국식품과학회지 v.27 열수 불가용성 쌀 전분의 구조적 성질 강길진;김관;김성곤
  9. Depun Kagaku v.20 Properties of rice starch prepared by alkali method with various conditions Yamamoto,K.;Sawada,S.;Onogaki,T.
  10. Cereal Chem. v.47 A rapid colorimetric procedure for estimating the AMYLOSE CONTENT OF STRCHES AND FLOURS Williams,P.C.;Kuzina,F.D.;Hlynka,L.
  11. Standad analytical methods, Method B-61 Corn Refiners Association
  12. Cereal Chem. v.58 Physicochemical studies of Kuzu starch Suzuki,A.;Hizukuri,S.;Takeda,Y.
  13. Anal. Chem. v.28 Colorimetric method for determination of sugas and related substances Dubois,M.;Gilles,K.;Hamilton,J.K.;Revers,P.A.;Smith,F.
  14. Carbohydr. Res. v.94 Multi-branched nature of amylose and the action of debranching enzymes Hizukuri,S.;Takeda,Y.;Yasuda,M.;Suzuki,A.
  15. 단국대학교 석사학위 논문 일반계와 다수계 현미의 몇가지 특성 비교 이수정
  16. 한국식품과학회지 v.19 쌀 전분과 그 구성 성분의 분자 구조적 성질 조형용;이신영;양융;변유량
  17. Carbohydr. Res. v.189 Molecular structure of rice starch Hizukuri,S.;Takeda,Y.;Maruta,N.;Juliano,B.O.
  18. J. Food Sci. v.46 Molecular structure of banana starch Kayisu,K.;Hood,L.E.