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 (Department of Food Science and Technology, Seoul National University) ;
  • Park, Kwan-Hwa (Department of Food Science and Technology, Seoul National University)
  • 고재형 (서울대학교 식품공학과) ;
  • 박관화 (서울대학교 식품공학과)
  • Published : 1989.08.01


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.