Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Molecular Structural Properties of Waxy Rice Starch

찹쌀 전분의 분자 구조적 성질

  • Kim, Kwan (Department of Food Science and Technology, Chonnam National University) ;
  • Choi, Gyeong-Chul (Health and Environment Institute of Chullanamdo) ;
  • Kang, Kil-Jin (Department of Food Science and Technology, Chonnam National University) ;
  • Lee, Yong-Hyun (Department of Food Science and Technology, Chonnam National University) ;
  • Kim, Sung-Kon (Department of Food Science and Nutrition Dankook University)
  • 김관 (전남대학교 식품공학과) ;
  • 최경철 (전라남도 보건환경연구원) ;
  • 강길진 (전남대학교 식품공학과) ;
  • 이용현 (전남대학교 식품공학과) ;
  • 김성곤 (단국대학교 식품영양학과)
  • Published : 1992.12.01
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Abstract

Molecular structural properties of Japonica and Tongil type waxy rice starches were compared. The general properties including water-binding capacity, swelling power at $80^{\circ}C$, intrinsic viscosity, leach loss at $98^{\circ}C$ and ${\beta}-amylolysis$ limit were similar but the chain length was slightly different between the two starches. Similar elution profiles on Sephadex G-50 were obtained when the starches were treated with ${\beta}-amylase$. The pullulanase treated starches however showed different elution patterns each other. The ${\beta}-amylolysis$ of acid-treated (2 days) starches linearly increased as hydrolysis time prolonged. When the acid-treated starches were hydrolyzed with ${\beta}-amylase$ or pullulanase, the elution profiles on Sepharose CL-2B were considerably different from those of native starches.

일반계(신선찰벼)와 통일계(한강찰벼) 찹쌀전분의 분자구조적 성질을 조사한 결과 이화학적 성질과 열수가용성 전분의 함량은 큰 차이가 없었다. 전분의 사슬길이와 바깥사슬길이는 한강찰벼가, 안쪽사슬길이는 신선 찰벼가 길었으나, ${\beta}-amylase$ 분해한도는 비슷하였다. 찹쌀전분을 ${\beta}-amylase$로 처리하고 겔크로마토그래피한 결과는 서로 비슷하였으나 pullulanase를 처리하였을 때는 용출패턴에 차이를 보였다. 산처리 2일째의 시료의 ${\beta}-amylase$ 분해한도는 한강찰벼가 $2{\sim}3%$ 높았으나 두 시료 모두 산가수분해시간에 따라 직선적으로 증가하였다. 산처리 시료를 ${\beta}-amylase$ 또는 pullulanase로 처리했을 때 겔크로마토그래피의 용출패턴은 생전분과는 크게 달랐다.

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