Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Glucose Chain Length Distribution of Starches from Endosperm Mutant Rices and Its Relationship with Adaptability in Rice Bread Processing

변이체벼 배유 전분분자의 포도당 사슬길이 분포와 쌀빵 가공성간의 상관관계

  • Kang, Mi-Young (Department of Food Science and Nutrition, College of Human Ecology, Kyungpook National University) ;
  • Han, Ji-Yeun (Department of Food Science and Nutrition, College of Human Ecology, Kyungpook National University)
  • 강미영 (경북대학교 생활과학대학 식품영양학과) ;
  • 한지연 (경북대학교 생활과학대학 식품영양학과)
  • Published : 2001.02.28
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Abstract

The amylose content, based on iodine blue value, of eight rice cultivars decreased in order of Nampungbyeo>Whachungbyeo>Punchilmi>Nampung CB243>Whachung du-1>Nampung EM90>Whachungchalbyeo>shr. The amylopectin chain length distribution was obtained by enzyme treatments followed by high-performance size-exclusion chromatographic separation. Chain length distribution profiles of the isoamylase-debranched starches showed distinct patterns according to cultivars. Based on the sensory evaluation result of the bread prepared from gluten and rice flours of eight rice cultivars, chewiness of the product was related with the presence of amylose while the short-chain amylopectin fraction was contributed to the texture and overall quality.

8품종 변이체 쌀 전분의 청가에 의한 아밀로오스 함량의 차이는 남풍벼>화청벼>분질미>남풍 CB243>화청 du-1>남풍 EM90>화청찰벼>shr.의 순이었다. 아밀로펙틴의 미세구조는 효소처리에 의해서 debranching시킨 전분의 glucose chain length분포 비교에 의해서 수행되었고, 품종별로 미세구조상에 차이가 있었다. 아밀로오스 함량이 낮을수록 씹힘성이 좋은 쌀빵의 제조가 가능하였으며, 아밀로펙틴 분획에 짧은 쇄장을 많이 함유하는 품종일수록 질감 및 기호도가 높은 쌀빵의 제조가 가능하였다.

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