Gelatinization Properties and Molecular Structure of Waxy Rice Starches Isolated from Korean Japonica and Indica Cultivars

국내산 자포니카와 인디카 품종 찹쌀전분의 호화특성과 분자구조

  • Received : 2014.10.28
  • Accepted : 2014.11.18
  • Published : 2014.12.31


Gelatinization properties and the molecular structure of Korean waxy rice starchesisolated from two japonica types, Sinseonchal, and Dongjinchal, as well as an indica type, Hangangchal 1 were investigated. Sinseonchal is preferred cultivar for making Korean traditional rice cakes and cookies. Sinseonchal starch was the highest in crude protein, amylopectin, damaged starch contents, and water binding capacity among the cultivars tested. The initial pasting temperature ($72.75^{\circ}C$), peak (360.54 RVU), breakdown (162.21 RVU) and setback (30.83 RVU) viscosities of Sinseonchal had the highest values (p<0.05). Onset and peak temperatures by differential scanning calorimeter were also the highest in Sinseonchal. The molecular weight of Sinseonchal amylopectin was 5.46 107higher than those of the other cultivars, but its peak height and area were the lowest among them. The amylopectin peak by HPSEC showed a shoulder in the lower molecular weight portion and its relative area decreased in the following order; Sinseonchal > Dongjinchal > Hangangchal 1. On the branch chain length distribution of amylopectin, the proportion of DP13-24 and DP25-36 showed reverse trends, with higher japonica type amylopectin in DP13-24.


Korean waxy rice starch;japonica type;indica type;gelatinization property;molecular structure


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