Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Comparison of Gelatinization and Retrogradation Characteristics among Endosperm Mutant Rices Derived from Ilpumbyeo

일품벼 유래 배유 돌연변이품종 쌀의 호화 및 노화 특성 비교

  • Kang, Hee-Jin (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University) ;
  • Seo, Han-Seok (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University) ;
  • Hwang, In-Kyeong (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University)
  • 강희진 (서울대학교 식품영양학과, 생활과학연구소) ;
  • 서한석 (서울대학교 식품영양학과, 생활과학연구소) ;
  • 황인경 (서울대학교 식품영양학과, 생활과학연구소)
  • Published : 2004.12.31
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Abstract

Effects of soaking time and particle size on physicochemical properties of nonwaxy rice flour were investigated. Nonwaxy rice grains were soaked at $4^{\circ}C$ for 0, 1, 12, and 24 hr, dried at room temperature, and milled. Resulting flours were passed through 45-mesh ($<355\;{\mu}m$, IL45) and 100-mesh ($<150\;{\mu}m$, IL100) sieves and separated into $<40\;{\mu}m\;and\;40-100\;{\mu}m$ series. IL45 series showed higher amount of large particles ($40-100\;{\mu}m$) than IL100 series. As the soaking time increased, protein and ash contents decreased, and amylose content, water-binding capacity, swelling power, and solubity of nonwaxy rice flours increased. Swelling power and solubility of nonwaxy rice flours also increased between $65-85^{\circ}C$. Water-binding capacity, swelling power, and solubility of IL100 series were higher than those of IL45 series. 12 hr-soaked nonwaxy rice flour pastes showed higher peak viscosity and breakdown but lower setback and viscosity at 95 and $50^{\circ}C$ than 1 hr-soaked ones. X-Ray diffractograms of nonwaxy rice flours were not affected, whereas surface appearance was affected, by soaking time and particle size.

일품벼 유래 돌연변이 품종의 호화, 노화 및 취반 특성들이 원품종인 일품벼와 현저한 차이를 나타내었다. 외관은 백진주, 설갱이 불투명한 배유 특성을 나타내었고 고아미2호는 상당히 심한 심복백의 특성을 나타내었다. 아밀로스 함량은 백진주가 6.42%로 반찹쌀의 특성을 나타내었으며 고아미2호는 33.96%로 매우 높았다. RVA에 의한 쌀가루 현탁액의 호화 특성은 일품쌀에 비해 백진주는 강하점도치가 높은 반면, 치반점도치는 낮은 특징을 보였다. 그러나 고아미2호는 강하점도치가 현저히 낮았고 치반점도치는 두드러지게 높은 특징을 보였다. DSC와 rheometer를 이용한 전분의 노화도는 고아미2호 > 설갱 ${\fallingdotseq}$ 일품쌀 > 백진주의 순으로 낮아졌다. 밥의 물리적 특성 중 백진주와 설갱이 유의적으로 높은 찰기를 나타내었다. 토요식미계로 측정한 식미지수는 일품쌀 > 백진주 > 설갱 > 고아미2호의 순으로 낮아졌다. 관능평가에서의 식미는 백진주에서 가장 양호하게, 고아미2호에서 가장 나쁘게 평가되었다.

Keywords

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