Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Physicochemical and pasting properties of rice starches from soft rice varieties developed by endosperm mutation breeding

배유 돌연변이처리로 개발된 연질미 전분의 이화학적 특성

  • Kim, Jae Suk (Division of Food and Nutrition, Chonnam National University) ;
  • No, Junhee (Division of Food and Nutrition, Chonnam National University) ;
  • Shin, Malshick (Division of Food and Nutrition, Chonnam National University)
  • 김재숙 (전남대학교 식품영양과학부) ;
  • 노준희 (전남대학교 식품영양과학부) ;
  • 신말식 (전남대학교 식품영양과학부)
  • Received : 2019.02.28
  • Accepted : 2019.03.23
  • Published : 2019.04.30
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Abstract

The soft rice varieties, Hangaru and Singil, were developed via mutation breeding using N-methyl-N-nitrosourea treatment to obtain dry-milled rice flours. The physicochemical, morphological, and pasting properties of these starches were compared with those of Seolgaeng and Chuchung starches. Singil starch was found to exhibit the highest amylose content and initial pasting temperature, whereas Hangaru starch exhibited the highest water binding capacity and swelling power. Hangaru starch's granule size at $d_{50}$ was the largest among the four different starch types. Some Seolgaeng, Hangaru, and Singil granules were observed to have a round-faced polygon shape. Furthermore, the crystallinity of all four starch types was type A. The peak, trough, and final viscosities of the soft rice starches were also lower than those of normal starches. Notably, Hangaru starch showed the highest breakdown viscosity, but the lowest total setback viscosity among the four starches. From these results, the starch characteristics of the soft rice flours were discovered to be different based on the rice variety.

건식제분 쌀가루를 제조하기 위해 MNU로 돌연변이 처리하여 육종한 한가루와 신길의 가공적성을 확인하기 위하여 쌀의 80%를 차지하는 전분의 이화학적, 형태적 및 호화특성을 일반벼인 추청과 설갱 전분과 비교하였다. 신길전분의 아밀로스 함량은 27.1%로 나머지 쌀 전분은 16.5-19.5%이었다. 물결합능력과 팽윤력은 한가루 전분이 가장 높았고 전분입자의 크기($d_{50}$)도 가장 컸다. 전분입자의 형태는 설갱, 한가루, 신길전분의 전분입자 형태는 일부 한 면이 둥근 입자가 다면체 입자와 혼합되어 있었다. X-선 회절도에 의한 결정형은 모두 A형이었으며 호화개시온도는 신길전분이 $92.1^{\circ}C$로 가장 높고 한가루와 신길전분 호화액의 피크, 최저 및 최종점도가 추청과 설갱 전분보다 낮았다. 한가루 전분은 breakdown점도가 가장 컸으며 total setback점도는 가장 낮았다. 이와 같은 결과로부터 연질미 쌀가루의 전분 특성은 품종에 따라 다름을 확인하여 품종 별 쌀가루 특성과 가공성을 연구하여 전분과의 상관성을 비교해야 될 것이다.

Keywords

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Fig. 1. Light microphotographs of soft rice and wheat starches.

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Fig. 2. Scanning electron microphotographs of rice starches with different magnification (2,000× and 5,000×).

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Fig. 3. X-ray diffraction patterns of soft rice and normal rice starches.

Table 1. Moisture contents and physicochemical properties of rice starches

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Table 2. Pasting viscosities of soft rice and normal rice starches

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