한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

쌀 전분의 Differential Scanning Calorimetry

Differential Scanning Calorimetry of Rice Starch

  • 현창기 (서울대학교 식품공학과) ;
  • 박관화 (서울대학교 식품공학과) ;
  • 김영배 (농촌진흥청 농산물이용과) ;
  • 윤인화 (농촌진흥청 농산물이용과)
  • Hyun, Chang-Kee (Department of Food Science and Technology, seoul National University) ;
  • Park, Kwan-Hwa (Department of Food Science and Technology, seoul National University) ;
  • Kim, Young-Bae (Agriculture Products Utilization Division) ;
  • Yoon, In-Hwa (Agriculture Products Utilization Division)
  • 발행 : 1988.06.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

국내에서 생산되는 다수확계 및 일반계 쌀 각 5품종을 Differential Scanning Calorimetry(DSC)로 열분석 하여 호화, amylose-lipid complex의 melting 및 노화 등의 상전이 현상들을 연구하였다. 다수확계와 일반계품종간에는 호화개시 온도에 있어서는 특정한 차이가 없었으나 호화의 온도범위는 다수확계가 약간 넓은 경향이었는데 다수확계가 더 큰 값을 보였다. 고단백 쌀가루의 DSC thermogram은 온도범위가 좁아지고 크기가 작아진 호화 peak를 보여주었다. 노화현상을 DSC방법과 diastase 측정방법을 이용하여 측정한 결과 DSC방법이 보다 우수함을 알았고 다수확계 삼강품종의 노화속도는 일반계 추청품종보다 빠른 것을 알 수 있었다.

The thermal properties of typical five Indica and five Japonica rice varieties were investigated by Differential Scanning Calorimetry (DSC). There was no significant difference in gelatinization temperature between Indica and Japonica varieties, but the average enthalpy of gelatinization was larger in Indica types than that in Japonica. However, the enthalpy of melting of amylose-lipid complex was larger in Japonica types than that in Indica types. The DSC thermogram of hydrolyzed rice residue included a smaller peak of gelatinization with narrow range of temperature. Retrogradation of gelatinized rice kernel was also determined with DSC theremograms. The endothermic peak areas clearly increased with increasing storage time at $4^{\circ}C$ so that the area could be used as a measure of the relative degree of retrogradation. The results indicated that Samgang variety(Indica) retrograded more rapidly than Chuncheong variety(Japonica).

키워드