Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
권호 표지

Alkali Gelatinization of Starches Isolated from Various Hydration Groups of Milled Rice

수화그룹별 쌀 전분의 알카리 호화

  • Kim, Sung-Kon (Department of Food Science and Nutrition, Dankook University) ;
  • Chung, Hye-Min (Department of Home Economics, Gijun Junior College)
  • 김성곤 (단국대학교 문리과대학 식품영양학과) ;
  • 정혜민 (기전여자전문대학 가정학과)
  • Published : 1986.03.30
Download PDF
⟨ Previous Next ⟩

Abstract

Viscosity development pattern, in aqueous sodium hydroxide, of rice starches isolated from various hydration groups of milled rice was investigated. The maximum viscosity and viscosity development rate of Japonica rice starches at a given alkali concentration were loswer than those of J/Indica counterparts. The difference in the viscosity development rate of starches by increment of 0.1N (0.02 meq/g) was greater in J/Indica rice starches in comparison with Japonica ones. Viscosity of rice starch was not correlated to that of rice flour and to hydration rate of milled rice.

수분흡수속도가 다른 쌀로부터 추출한 전분의 알카리 호화양상을 조사하였다. 일정할 알카리 농도에서 최고점도와 점도의 증가속도 및 알카리 농도를 증가시킬 때의 점도의 증가 속도는 다수계 쌀 전분이 일반계 쌀 전분보다 높았다. 쌀전분의 점도양상은 쌀가루의 점도양상 및 쌀의 수화속도와는 상관관계를 보이지 않았다.

Keywords