DOI QR코드

DOI QR Code

Hot- Water Soluble and Insoluble Materials of Waxy Black Rice Starch

찰흑미(상해항혈나) 전분의 열수가용성 및 불용성 물질

  • 최경철 (전라남도보건환경연구원 식품약품분석과) ;
  • 나환식 (전라남도보건환경연구원 식품약품분석과) ;
  • 오금순 (식품의약품안전청 시험분석담당관실) ;
  • 김성곤 (단국대학교 식품영양학과) ;
  • 김관 (전남대학교 식품공학과)
  • Published : 2005.02.01

Abstract

Some structural characteristics of hot-water soluble and insoluble starches (waxy black rice starch) were investigated. The hot-water soluble material content of waxy black rice starch was higher (16.6%) than that (13.4%) of Shinsunchalbyeo starch heated at 98$^{\circ}C$ for 8 min. The Amax and absorbance at 625 nm for hot-water soluble and insoluble material of waxy black rice starch were lower than those of Shinsunchalbyeo. Elution patterns of hot water soluble and insoluble materials by gel permeation chromatography (Sepharose CL-2B) were similar in both samples.

찰흑미(상해항혈나)에서 열수가용성 물질과 열수불용성 물질을 분리하여 그 전분의 겔 크로마토그래피 용출양상을 조사하였다. 열수가용성 물질은 찰흑미 전분이 16.6%,신선찰벼 전분이 13.4%였으며, 열수가용성 물질의 Sepharose CL-2B에 의한 용출양상은 두 시료 모두 void volume 부근에서 대부분 용출되었고, 열수가용성 물질에 대한 요오드복합체의 최대흡수파장은 신선찰벼 전분과 찰흑미 전분이 각각 522 nm와 520 nm로 생 전분에서의 요오드반응과 비교하여 약간의 이동이 있었다. 열수불용성 물질의 Sepharose CL-2B에 의한 용출양상은 열수가용성 물질의 용출양상과 서로 비슷하였으며 요오드복합체와의 최대흡수파장은 열수가용성 물질보다 낮았다.

Keywords

References

  1. Olkku J, Rha CK. 1978. Gelatinization of starch and wheat flour starch. A review. Food Chem 3: 293-297 https://doi.org/10.1016/0308-8146(78)90037-7
  2. Harper JM. 1981. Extrusion of foods. CRC Press, Inc., Boca Raton, Florida, USA. Vol II, Chap 11, p 164
  3. Juliano BO, Villareal RM, Perez CM, Villareal CP, Takeda Y, Hizukuri S. 1987. Varietal differences in properties among high amylose rice starches. Starch 39: 390-393 https://doi.org/10.1002/star.19870391106
  4. Hong YJ. 1997. Soluble carbohydrate of rice and textural properties of cooked rice. PhD Dissertation. Seoul National University, Seoul
  5. Kang KJ, Kim K, Kim SK. 1995. Structure of hot-water soluble rice starch in relation to the structure of rice starch and texture of cooked rice. Kor J Food Sci Technol 27: 757-761
  6. Yamamoto K, Sawada S, Onogaki T. 1973. Properties of rice starch prepared by alkali method with various conditions. Denpun Kagaku 20: 99-104
  7. Yoon HH, Paik YS, Kim JB, Hahn TR. 1995. Identification of anthocyanins from Korean pigmented rice. Kor J Agric Chem Soc 38: 581-583
  8. KFDA. 2002. Food Code. Munyoung-sa, Seoul. p 3-29
  9. Williams PC, Kuzina FD, Hylnka I. 1970. A rapid colorimetric procedure for estimating the amylose content of starches and flours. Cereal Chem 47: 411-419
  10. Dubois M, Gilles KA, Hamilton JK, Robers PA, Smith F. 1956. Calorimetric method for determination of sugars and related substances. Anal Chem 28: 350-356 https://doi.org/10.1021/ac60111a017
  11. Kim K, Choi GC, Kang KJ, Lee YH, Kim SK. 1992. Molecular structural properties of waxy rice starch. Kor J Food Sci Technol 24: 568-573
  12. Lin PY, Czuchajowska Z. 1998. Role of phosphorous in viscosity, gelatinization and retrogradation of starch. Cereal Chem 75: 705-709 https://doi.org/10.1094/CCHEM.1998.75.5.705
  13. Hansen LM, Hoseney RC, Faubion JM. 1991. Oscillatory rheometry of starch-water systems: Effect of starch concentration and temperature. Cereal Chem 68: 347-351
  14. Choi GC, Na HS, Oh GS, Kim SK, Kim K. 2003. Physicochemical properties on shinsun (waxy) and black rice starch. J Korean Soc Food Sci Nutr 32: 953-959 https://doi.org/10.3746/jkfn.2003.32.7.953
  15. Kang KJ, Kim K, Kim SK. 1995. Relationship between molecular structure of rice amylopectin and texture of cooked rice. Kor J Food Sci Technol 27: 105-109
  16. Ramesh M, Ali SZ, Bhattacharya KR. 1999. Starch compositions in hot-water soluble and insoluble fractions of rice flour. Starch 51: 308-310 https://doi.org/10.1002/(SICI)1521-379X(199909)51:8/9<308::AID-STAR308>3.0.CO;2-R
  17. Hibi Y. 1998. Roles of water-soluble and water-insoluble carbohydrates in the gelatinization and retrogradation of rice starch. Starch 50: 474-478 https://doi.org/10.1002/(SICI)1521-379X(199812)50:11/12<474::AID-STAR474>3.0.CO;2-4
  18. Takeda Y, Hizukuri S. 1986. Purification and structure of amylose from rice starch. Carbohydr Res 148: 299-308 https://doi.org/10.1016/S0008-6215(00)90397-5
  19. Oh GS, Kim K, Choi GC, Na HS, Kang KJ, Kim SK. 2002. Hot-water soluble on waxy black rice and waxy rice flours. Kor J Food Sci Technol 34: 343-345