Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Comparison of Relative Crystallinities, Saccharification Effeciency and Diazinon Residue of Varietal Puffed Paddy

팽화 처리한 나락의 결정화도, 당화효율,농약잔류량 비교

  • Kim, Joong-Man (Department of Agricultural Chemistry, College of Agriculture, Wonkwang University) ;
  • Kim, Dong-Han (Department of Food and Nutrition, College of Home Ecology, Mokpo National University) ;
  • Baek, Seung-Hwa (Department of Agricultural Chemistry, College of Agriculture, Wonkwang University) ;
  • Baek, Duck-Soon (Department of Agricultural Chemistry, College of Agriculture, Wonkwang University)
  • 김중만 (원광대학교 농과대학 농화학과) ;
  • 김동한 (목포대학교 생활과학대학 식품영양학과) ;
  • 백승화 (원광대학교 농과대학 농화학과) ;
  • 백덕순 (원광대학교 농과대학 농화학과)
  • Published : 1994.12.31
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Abstract

Relative crystallinities, saccharification efficiency, and diazinon(pesticide) residues of rice and rice hull puffed by hot air puffer were investigated. Crystallinities of rice starch in the puffed rice were decreased as compared to those in cooked rice, and those of rice hull were slightly decreased as compared to those in raw hull. By puffing of glutinous rice, the saccharification efficiency treated with malt amylase was higher than in cooked rice, and hydrolysis ratio of rice hull by cellulase was also increased from 14% to 30% by puffing. The residual contents of diazinon of the puffed rice and rice hull were decreased to 42.7% and 47.6%, respectively. In addition, its decreasing rate in nonglutinous rice were higher than that of glutinous rice.

나락을 열풍팽화기로 팽화시켜 현미와 왕겨의 결정화도, 당화율, 농약잔류량의 변화를 비교하였다. 나락의 팽화처리로 쌀전분의 결정화도가 감소하였으나 왕겨의 결정화도는 큰 변화가 없었다. 찰벼의 팽화처리는 자숙처리에 비하여 엿기름 amylase에 의한 당화율이 높았으며 왕겨의 cellulase에 의한 가수분해율은 팽화처리시 $14{\sim}30%$ 상승되었다. 나락의 팽화처리로 왕겨와 현미 중의 농약(diazinon)의 잔류량 감소는 메벼에서 현저하였고, 팽화전에 비하여 현미와 왕겨에서 각각 42.7%, 47.6% 잔류되었다.

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