Starch properties of milled rices differing in hydration rates

Kim, Chang-Joo;Kim, Sung-Kon;Jae, Jae-Chun;Kwon, Joong-Ho;

Applied Biological Chemistry

Volume 34 Issue 1
/
Pages.21-25
/
1991
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2468-0834(pISSN)
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2468-0842(eISSN)

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)

Starch properties of milled rices differing in hydration rates

쌀의 수화 그룹별 전분의 성질

Kim, Chang-Joo (Department of Food Science and Nutrition, Dankook University) ;
Kim, Sung-Kon (Department of Food Science and Nutrition, Dankook University) ;
Jae, Jae-Chun (Department of Agronomy, Dankook University) ;
Kwon, Joong-Ho (Korea Atomic Energy Research Institute)

김창주 (단국대학교 식품영양학과) ;
김성곤 (단국대학교 식품영양학과) ;
채제천 (단국대학교 농학과) ;
권중호 (한국원자력 연구소)

Published : 1991.03.30

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Abstract

Twenty-six japonica and 19 Tongil type milled rices were grouped based on water uptake rate at $23^{\circ}C$ and interrelationships between starch properties and hydration group were investigated. There were no significant differences in relative crystallinity, transmittance increase rate of 0.1% starch suspension and soluble amylose between japonica and Tongil type rices. The gel volume of starch n 3M KSCN solution of Tonsil type rice starch was significantly higher than that of japonica one. However, no correlations were observed between starch properties and hydration groups.

일반계(26개 품종)와 통일계(19개 품종) 백미의 수화속도에 의한 그룹과 전분의 성질과의 관계를 분석하였다. 전분의 상대적 결정도, 광투과도와 가용성 아밀로오스는 일반계와 통일계 사이에 유의적인 차이가 없었으나, 알카리에 의한 전분 겔의 부피는 통일계가 일반계 보다 유의적으로 켰다 그러나 전분의 성질은 백미의 수화그룹간에 유의성이 없었다.

Keywords

Rice;
starch