Applied Biological Chemistry
- Volume 41 Issue 7
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- Pages.516-521
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- 1998
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
Solublity Patterns and Gelatinization Properties of Waxy Rice Starches
가열에 따른 찹쌀전분 호화액의 특성
- Song, Ji-Young (Dept. of Food and Nutrition, Chonnam National University) ;
- Shin, Mal-Shick (Dept. of Food and Nutrition, Chonnam National University)
- Published : 1998.12.31
Abstract
Solubility patterns and gelatinization properties of two waxy rice starches, Sinsunchalbyeo and Hwasunchalbyeo, were investigated. Shapes of all starch granules were round and polygonal, and their X-ray diffraction patterns were all A type. Amylose content and water binding capacity of Sinsunchalbyeo were similar to those of Hwasunchalbyeo. The swelling powers and solubilities of two starches were increased with increasing temperature in range of
화선찰벼와 신선찰벼로부터 전분을 분리하여 이화학적 성질, 가열에 따른 용출양상과 호화 특성을 비교 하였다. 전분입자는 모두 둥글거나 다각형이었고, X-선 회절도 양상은 모두 A형을 보였다. 아밀로오스 함량은 신선찰벼와 화선찰벼 전분이 각각 1.48, 1.60%이었고, 물결합 능력은 138.3, 137.3%로 차이가 없었으며,