특수용도 쌀품종 내 전분의 구조적 및 이화학적 특성

• Published in: Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 49; no. 1; pp. 1 - 7
• Main Authors: 이슬(Seul Lee), 이은정(Eun-Jung Lee), 정현정(Hyun-Jung Chung)
• Format: Journal Article
• Language: Korean
• Published: Seoul 한국식품과학회 01.02.2017; Korean Society of Food Science & Technology
• Subjects: Amylopectin; Amylose; Chain branching; Cultivars; Digestibility; Enthalpy; Molecular structure; Physicochemical properties; Rice; Starch; Starches; Structural analysis; Viscosity; 식품과학; molecular structure; special use; in vitro digestibility; crystalline structure; rice starch
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2017.49.1.1

Molecular structure, physicochemical properties, and in vitro digestibility of starch from Korean rice cultivars for special uses (Baegjinju 1, Hanareum, Deuraechan, and Goami 4) were investigated. The starch from Baegjinju 1 had the lowest amylose content (9.7%) and Hanareum, Deuraechan, and Goami 4 had intermediate amylose (20-25%) contents. Baegjinju 1 had a lower proportion of short amylopectin branch chains than the other rice starches. Hanareum had the lowest relative crystallinity and the highest intensity ratio of 1047 cm−1 /1022 cm−1 among the rice starches. The starch from Goami 4 had a higher pasting temperature and lower gelatinization enthalpy than the other rice starches. Peak viscosity of rice starch from Baegjinju 1 was substantially higher than peak viscosity of other rice starches. Rice starch from Baegjinju 1 had significantly higher rapidly digestible starch content and lower resistant starch content than other rice starches, whereas there was no significant difference in resistant starch content among the rice starches.