• Title, Summary, Keyword: amylose

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Basic Studies for the Breeding of High Protein Rice -VI. Varietal variation of protein and amylose content of rice in response to cultural season and year- (수도 고단백계통 육성을 위한 기초적 연구 -VI. 미립내 단백질과 Amylose함량의 재배시기 및 년차에 따른 변이-)

  • Mun-Hue Heu;Hak-Soo SUH
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.20
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    • pp.142-147
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    • 1975
  • The varietal variations of protein and amylose content of rice grown at field and green house were studied. The protein content was negatively correlated with growth duration, and the amylose content was positively correlated with heading date. The environmental variation of the amylose content by cultural season and year was greater in the low amylose varieties than in the high amylose one.

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Changes in Amylose Content and Alkali Digestibility Value of Rice Grain During Ripening Period (성숙기간중 미입내 Amylose함량과 Alkali 붕괴성의 변이)

  • 음문회;박순직;서학수
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.24 no.3
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    • pp.1-6
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    • 1979
  • Amylose content and alkali digestibility value of rice grain were tested from 10days after flowering up to maturity. Both amylooe content and alkali digestibility value showed slightly lower at earliest stage, but they reached maximum value by 20 days after flowering, and then they maintained the value until maturity. Both amylose content and alkali digestibility value showed negative correlations to air temperature, though they were not significant statistically except in case of amylose content and maximum temperature, which showed significant correlation in some year.

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Differential Scanning Calorimetric Study of Amylose-lipid Complex and Amylose Content in Rice Starch (쌀 전분의 Amylose-lipid Complex 의 DSC 특성과 Amylose 정량)

  • Ko, Jae-Hyung;Park, Kwan-Hwa
    • Korean Journal of Food Science and Technology
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    • v.21 no.4
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    • pp.556-561
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    • 1989
  • Thermal properties of amylose-lysolecithin (AL) complex, amylose content and effect of lysolecithin on the gelatinization of rice starch were investigated by Differential Scanning Calorimetry (DSC). The melting temperature of AL complex was near to $108.5^{\circ}C$ and the melting enthalpy was about 1.0cal/g. The gelatinization temperature of rice starch was not affected by adding lysolecithin. However, the enthalpy of gelatinization was decreased. The amylose contents in rice varieties were calculated from melting enthalpy of AL complex. The amylose contents for Indica and Japonica types of rice were in the range of 16-19%, which were in good agreement with those determined by iodine binding method. Significant differences were not observed in the amylose contents between Indica and Japonica varieties.

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Properties of High Amylose Maize Varieties for Use in Alkaline-Cooked Foods

  • Lee, Jae-Kwon
    • Preventive Nutrition and Food Science
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    • v.8 no.2
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    • pp.179-184
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    • 2003
  • The use of high amylose maize varieties significantly affected the alkaline-cooking process and characteristics of alkaline-processed food products, such as masa and tortilla chips. High amylose maize varieties had softer endosperm textures with move tightly attached pericarps than normal maize. Masa prepared from high amylose mutant maize was less cohesive than that of normal maize due to insufficient dispersion of amylopectin and excessive retrogradation of starches. Tortilla chips prepared from amylose-extender dull (ae du), amylomaize V, and Ⅶ had slightly increased oil absorption, while tortilla chips from dull (du) and amylose-extender sugary-2 (ae su-2) had oil contents similar to that of control chips. Increased oil absorption of the tortilla chips was due to their increased surface area. Tortilla chips produced from high amylose mutant maize had darker color than control chips, presumably due to the pigmented pericarp tissues, higher levels of reducing sugars, and phenolic compounds present in the kernel.

Molecular Characteristics and Functional Properties of Barley Starches with Varying Amylose Content

  • You, Sang-Guan;Kim, Sang-Moo
    • Preventive Nutrition and Food Science
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    • v.10 no.3
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    • pp.207-213
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    • 2005
  • Molecular structures and functional properties of starches isolated from normal, waxy, and zero amylose barleys were examined. Amylopectins from zero amylose starch had the largest molecular weight $(M_w)$, whereas those from high amylose starch, the smallest. A good correlation between the $(M_w)$ and the radius of gyration $(R_g)$ was observed among amylopectins from various starches, indicating similar polymeric conformation in solution even with the differences in the $(M_w)$. The debranched amylopectin molecules from different types of barley starches exhibited similar profiles, implying that the packing geometry of double helices in the different types of barley starches may be similar. Zero amylose starch showed the highest peak viscosity (326 RVU) in RV A viscograms at lower pasting temperature $(67.6^{\circ}C)$, compared to normal and high amylose starches. Relationship between RVA peak viscosity and amylose content suggested that the presence of amylose inhibited the development of granular swelling of barley starches during cooking. A rapid retrogradation, traced by differential scanning calorimetry (DSC) and strain-controlled rheometry, occurred in the high amylose starch sample during storage, while zero amylose starch showed a very good resistance to retrogradation, indicating excellent storage stability.

Morphological Properties of Lintnerized Maize Starches with Different Amylose Content (아밀로오스 함량이 다른 산처리 옥수수전분의 형태학적 특성)

  • 신말식;이신경
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.26 no.6
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    • pp.1086-1090
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    • 1997
  • Morphological properties on lintnerized maize starches with different amylose content were investigated. With increasing the lintnerization periods and decreasing the amylose content, hydrolysis rate was increased. As amylose content of starch was increased, the degree of damage with acid treatment was decreased by SEM. With increasing hydrolysis, iodine affinity, apparent amylose content and ${\lambda}_{max}$ of lintnerized starches were decreased. Water binding capacities of lintnerized starches were higher than those of native starches.

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Microstructure of Recombinated Gels of Amylose and Amylopectin Isolated from Rice Starch (쌀전분으로부터 분리한 아밀로오스와 아밀로펙틴 혼합겔의 형태학적 구조)

  • Baek, Man-Hee;Shin, Mal-Shick
    • Korean Journal of Food Science and Technology
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    • v.31 no.5
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    • pp.1171-1177
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    • 1999
  • The changes on microstucture of recombinated gels with different ratio of amylose(A) and amylopectin(AP) which were isolated from nonwaxy rice starch were investigated by scanning electron microscope(SEM) and X-ray diffractometer. As the concentration of amylose was above 3%(1.08% of soluble amylose) in the amylose suspension, gel matrix became like a three-dimensional network. The microstructure of amylose gels showed a network including macroporous structure, but the higher the ratio of amylopectin content were, the firmer network were formed. In case of A/AP mixed gels(15%) with different amylose/amylopectin percent ratios ; 0/5, 5/10, 10/5, 15/0%, as the storage time of gels and the percent ratio of amylose content were increased, network was formed harder with thick films. While X-ray diffractograms of waxy rice starch which contained 100% amylopectin showed A type, those of purified amylose and amylopectin showed V type and amorphous patterns, respectively. Amylose(3%) gels added $2{\sim}3%$ amylopectin and A/AP mixed gels(15%) showed peak at $2{\theta}\;=\;17.0^{\circ}$which were shown B type crystallinity similar af retrograded starches. Also as the percent ratio of amylose content in mixed gels was increased, peak intensity wat increased.

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Basic Studies for the Breeding of High Protein Rice -V. Effect of planting and harvesting date on the amylose and protein content in rice grain- (수도 고단백계통 육성을 위한 기초적 연구 -V. 파종 및 수확시기가 쌀의 Amylose 및 단백질함량에 미치는 영향-)

  • Huhn-Pal Moon;Mun-Hue Heu
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.19
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    • pp.14-20
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    • 1975
  • In order to obtain the fundamental informations on the variation of protein and amylose content in rice grain, 4 varieties were subjected to the 5 different harvesting with 5 different plantings. Amylose content in the rice grain were increased by later planting. Protein content of thermo-sensitive rice varieties were decreased while those of photo-sensitive varieties were increased by delayed planting. Interactions among planting date, variety and harvesting date were highly significant for amylose content, but not significant for protein content.

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Influence of Amylose Content and Particle Size on Physicochemical Properties of Rice Flours

  • Kum, Jun-Seok;Lee, Hyun-yu
    • Preventive Nutrition and Food Science
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    • v.4 no.1
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    • pp.1-5
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    • 1999
  • Seven rice varietes(Suweonjo, Suweon232 , BG276-5, IR44, IR41999-139, Suweon230 and Yongjubyeo) were used to study the influence of amylose content and particle size on the physicochemical properties of rice flours. Suweonjo has the highest amylose content (27.1% amylose content) had the finest flour particle as supproted by scanning electron microscopy (SEM). Suweonjo had the highest value in hardness of rice grain but the lowest length/width ration. There were no significant differences in color values among the rice flours. Data of brabender visco/amylograph was not associated with amylose content. Yongjubyeo had the highest maximum viscosity and breakdown value while Suweonjo had the lowest maximum viscosity , setback value and breakdown value. Yongjubyeo had the lowest water solubility index (WSI). The Suweon232 rice variety absorbed more water than any other varieties but rice varieties and amylose contents affected water absorption a little.

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Effects of Amylose Contents and Degree of Gelatinization of Rice Flour on In Vitro Starch Digestibility, Physical Characteristics, and Morphological Properties

  • Park, Ji Eun;Bae, In Young;Oh, Im Kyung;Lee, Hyeon Gyu
    • Food Engineering Progress
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    • v.21 no.4
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    • pp.341-350
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    • 2017
  • The relationship of in vitro starch digestibility and gel strength was investigated at various concentrations (10-30%) of rice cultivars with different amylose contents (27.9, 17.9, and 5.2%). As the rice flour concentration increased, predicted glycemic index decreased, but gel strength increased regardless of amylose contents. Gel strength correlated strongly with amylose content, whereas in vitro starch digestibility was more highly affected by rice flour concentration than by amylose contents. Moreover, the impact of degree of gelatinization on in vitro starch digestibility of high amylose rice was also examined in terms of structural features and rheological properties. The digestion rate of fully gelatinized flour was 1.7 times higher than that of native flour, while the disrupted structure with a different gelatinization degree during starch digestion was visually demonstrated through the X-ray diffraction and molecular distribution analysis. The rice flour changed from an A-type to a V-type pattern and showed difference in crystalline melting. The low molecular weight distribution increased with increasing degree of gelatinization during starch digestion. The apparent viscosity also increased with degree of gelatinization. These results demonstrated that the starch digestibility of rice was more affected by concentration than by amylose content, as well as by the degree of gelatinization due to structural difference.