• 한국식품영양과학회지
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• 제23권2호
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• pp.244-250
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• 1994

Starch phosphates were prepared by dry heating method using sodium triphosphate as a substitution reagent and their physicochemical properties were investigated with the chucheongbyeo and samkangbyeo. The solubility and swelling power of rice starches were increased by phosphorylation reaction. The solubility of the chucheongbyeo was greater than that of samkangbyeo , but the swelling power was appeared in vice versa. The transparency of raw starch was increased at the 6$0^{\circ}C$, but phosphorylated rice starch was begun to increase from 5$0^{\circ}C$. Light transmittance was higher inthe phosphorylate drice starch. The lightness of phosphyorylated rice starch decreased more than that of raw starch. Whereas the yellowness of phosphorylated rice starch increased. The temperature of initial gelatinization of the phosphorylated chucheong and samkang rice starch was shown to 5$0^{\circ}C$ and 53$^{\circ}C$, respectively. lowering 14-15$^{\circ}C$ in temperatureby the phosphorylation . The viscosity as well as by the phosphorylation reaction was raised 7.4-8.4 times, respectively. The hardness, adhesiveness, cohesiveness and texture which is rheological properties of starch gel increased by the phosphoryulation reaction. The chucheong rice starch gel was slightly higher in its rheolgocial values thanthat of the samkang rice starch gel. The rice starch particles were shown to polygonal structure, but they were deformed in the phosphorylated starch.

• 한국식품영양학회지
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• 제28권4호
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• pp.586-593
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• 2015

The baking properties of gluten-free rice bread with different percentages of corn starch and waxy corn starch were investigated. The specific gravity and color (L, a, b) of the dough as well as the appearance, color (L, a, b) and texture of the rice bread were analyzed. Replacement of rice flour with 1, 2.5, 5, 7.5 and 10% corn starch did not have a significant effect on the specific gravity and color of the dough. The volume and specific volume of the rice bread showed an increasing trend as the amount of added corn starch increased. The chewiness, gumminess and hardness of the rice bread showed a decreasing trend as the amount of added corn starch increased. Replacement of rice flour with 1, 5 and 10% waxy corn starch did not have a significant effect on the specific gravity and color of the dough. The color of the rice bread showed an increasing trend as the amount of added waxy corn starch increased. These results suggest that replacement of rice flour with 7.5% corn starch or 1% waxy corn starch is effective for gluten-free rice bread.

• 한국생활과학회지
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• 제14권6호
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• pp.1037-1046
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• 2005

Using three consecutive years' harvested rices and their starches isolated from rice flours by alkaline method, it was found that no significant aging effect on rice flour and starch was observed based on following results. Proximate data of flours or starches showed in similarity, except high level of crude fat in rice flour and rice starch harvested in 2002. In SEM, the surface of aged rice flour had slightly layered shape due to possible abrasion during storage, and that of aged starch showed more smooth and less rigid polygonal shape. X-ray diffraction patterns of flours and starches were all A type, and crystallinity of rice starch harvested in 2000 had the smallest. From tristimulus colorimetry (Hunterlab Color), total color difference ($\Delta$E) calculated from L, a, and b gave less color difference with the darkest in 2002 harvested one among flours and the lightest in 2001 one among starches. WBCs of both 2002 rice flour and starch were the lowest among samples studied. At 80$^{\circ}C$, swelling power and solubility of rice starches harvested in 2000, 2001 and 2002 were 14.35, 9.75; 14.04, 9.6; and 12.49, 8.82, respectively. The highest peak viscosities measured by RVA were shown both in 2001 rice flour and in its starch. Starch and milled rice flour harvested in 2000 had higher hydrolytic $\alpha$-amylase, compared to other flour and starch samples.

• 한국식품과학회지
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• 제27권5호
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• pp.757-761
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• 1995

밥의 텍스쳐에 대한 일련의 연구에서 식미와 관련성이 있는 열수 가용성 쌀 전분에 대하여 분자 구조적 측면에서 그 관련성을 구명하고자 하였다. 열수 가용성 쌀 전분의 분자 구조는 분자 크기가 작은 아밀로오스와 평균 사슬길이 $10{\sim}20$ 글루코오스 단위로 된 아밀로펙틴이 7 : 3 정도로 결합하고 있었다. 열수 가용성 쌀 전분의 용출율은 아밀로오스의 분자 크기가 작을수록, 아밀로펙틴의 초장쇄가 적을수록 높았으며, 전분의 열수 가용화는 전분의 분자 구조와 밀접한 관계가 있었다. 또한, 밥의 텍스쳐는 열수 가용성 쌀 전분의 용출율이 높을수록 경도는 낮고, 부착성은 높았다. 이러한 결과들로 볼때, 밥의 텍스쳐는 쌀 전분의 분자 구조와 밀접한 관계가 있음을 알 수 있었으며 전분의 열수 가용화 되는 성질은 쌀의 식미 평가 지표로서의 가능성이 시사되었다.

• 한국식생활문화학회지
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• 제18권6호
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• pp.592-600
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• 2003

Male rats were fed a purified diet containing one of 3 experimental diets, gelatinized rice starch that was not modified physically (RC), gelatinized physically modified rice starch using ultrasonic homogenizer(RU), gelatinized physically modified rice starch using hydroshear homogenizer(RH) during 28 days. RC was used as the rice starch control. Feeding a physically modified rice starch (RU) caused an increase in liver weight and RH increased RNA and protein contents in kidney significantly although there were no differences in food intakes compared to feeding a RC diet. The wet weight of liver, kidney and heart were higher in RU. The wet weights of fecal output of the rats fed RH was greater than in rice control group. The gut transit time was longer in the rats fed RH than in the rice control group significantly. Serum GOT, GPT, total bilirubin concentration were tended to be lower and blood urea nitrogen was significantly lower in RH group. The maturation index of kidney was higher in RU than in RC. These results suggest that physically modified rice starch improved growth performance and physiological functions in organs of growing rats.

• 한국식품조리과학회지
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• 제24권3호
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• pp.273-281
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• 2008

To determine the nutritional quality and physical properties of ginseng-chicken meat porridge, 10 kinds of ginsengchicken meat porridge samples containing waxy and/or non-waxy rice were analyzed for in vitro protein digestibility and their degree of starch hydrolysis. Viscosity and spreadness were determined for the gelatinized pastes of the porridge samples. Microphotographs of the starch granules and pastes were studied to confirm structural changes in the rice starch during cooking. The starch paste from non-waxy rice porridge had higher viscosity than the starch paste from the waxy rice porridge; however, in the case of the ginseng-chicken meat porridge, the difference in viscosity was negligible. Microphotograph comparisions between the waxy rice porridge and non-waxy rice porridge indicated apparent differences in the shapes of their starch granules and gels. The granule surface of the non-waxy rice was very rough while that of the waxy rice was very smooth; this difference would lead to organoleptical discrepancy. The added ginseng increased the protein digestibility of the chicken meat; however, the protein digestibility of the ginseng-chicken meat porridge was lower than that of the chicken meat or rice porridge due to inhibited protein digestion by the gelatinized starch. Finally, the rice porridge had increased starch hydrolysis with additions of chicken meat and vegetables.

• 한국식품영양과학회지
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• 제43권8호
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• pp.1264-1269
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• 2014

쌀로부터 전분을 분리한 다음 초산화와 하이드록시프로필화한 변성 쌀 전분으로 제조하였으며 이들 쌀 전분을 밀가루에 부분적으로(10~30%) 대체하여 제조한 즉석 유탕면의 품질특성을 조사하였다. 밀가루(중력분)에 쌀 전분을 20% 대체한 복합분의 RVA 호화양상을 측정한 결과, 쌀 전분의 첨가에 의해 밀가루의 호화개시온도가 낮아져 호화속도를 빠르게 하는 효과가 있는 것으로 확인되었다. 유탕면의 조리 후 중량, 부피, 함수율은 대조구(100% 밀가루)에 비해 쌀 전분을 첨가한 면에서 높았으며 초산 쌀 전분과 하이드록시 프로필화 쌀 전분을 첨가한 면에서 보다 높게 나타났다. 천연 쌀 전분을 첨가한 유탕면은 대조구에 비해 경도, 검성, 씹힘성이 낮았으며 초산 또는 하이드록시프로필화 변성 쌀 전분의 첨가에 의해 유탕면은 검성, 응집성, 경도, 씹힘성이 더 낮게 나타났다. 쌀 전분을 첨가한 유탕면은 밀가루로만 만든 유탕면에 비해 관능점수가 다소 높게 평가되었으며, 특히 초산 쌀 전분을 첨가한 유탕면은 조리가 빠르고 외관, 색, 향, 맛, 조직감에서 관능적 기호성이 가장 향상됨을 보여 주었다.

• Applied Biological Chemistry
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• 제50권3호
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• pp.160-166
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• 2007

본 연구는 초미세 분체기술을 이용하여 쌀 전분의 입자구조 파괴가 이루어졌을 때 분자구조적, 물리적 변화가 어떻게 이루어지는지를 구명하고자 하였다. 분쇄 후 쌀 전분의 평균직경은 약 20% 감소가 이루어졌으며 비표면적은 25% 증가하였다. 분쇄 전후의 쌀 전분에 대한 분자량분포를 GPC(gel permeation chromatography)로 측정한 결과 Peak II의 면적이 36.5%에서 59.5%로 상승하였다. 분쇄 전후 손상전분 정도는 각각 16.40%와 99.2%로 나타났다. 분쇄 전에 비하여 분쇄 후 쌀 전분의 물결합능력, 용해도와 광 투과도에서도 월등히 높았다. $30^{\circ}C$에서 20 rpm을 기준으로 분쇄후의 쌀 전분의 겉보기점도는 상대적으로 분쇄 전의 7% 수준에 불과하였으며 측정온도가 높아짐에 따라서 차이는 더욱 커졌다.

• 한국식생활문화학회지
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• 제22권5호
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• pp.645-651
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• 2007

Male weanling Sprague Dawley rats were used to evaluate the effect of dietary rice starch with different particle size on growth performance, intestinal function and proliferation. There were two dietary treatment: rice starch (RS), ultra finely pulverized rice starch with less than $15{\mu}m$ size (PRS). They were eight rats per treatment. In vitro digestibility, body weight change and organs weight were evaluated. Serum GPT, GOT and blood urea nitrogen were analyzed. Transit time, short chain fatty acid contents of cecum, and cell proliferation of duodenum and jejunum were measured. In vitro digestibility of PRS was higher than that of RS. Rats fed ultra finely pulverized rice starch for 3 weeks grew faster than rats fed rice starch. PRS group has higher weights of liver, kidney, spleen and epididymal fat pad, perhaps as a result of increased digestibility. GPT and GOT were not different between two groups. Blood urea nitrogen was higher in RS-fed rats than that of PRS-fed rats. Feeding ultra finely pulverized rice starch resulted in a proliferation of duodenum significantly. These results suggest that ultra finely pulverized rice starch increases the growth performance in weanling animals with reduced number of cells in the cell cycle of small intestine.

• Applied Biological Chemistry
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• 제34권1호
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• pp.75-76
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• 1991

Bran structure and gelatinization property of upland and lowland japonica waxy brown rice were compared. Dimension, weight and number of aleurone layer were similar between upland(Nonglimna 1) and lowland(Shinsunchalbyeo) rices, but the aleurone layer and pericarp of upland rice were thicker. Water uptake rate of upland rice at $60^{\circ}C$ was lower than that of lowland one. There was no difference in intrinsic viscosity between two rice starches. Upland rice starch had lower onset temperature, narrower gelatinization temperature and lower water content lot gelatinization compared with lowland rice starch.