Applied Biological Chemistry
- 제43권1호
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- Pages.18-23
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- 2000
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
찹쌀 전분의 미세구조 및 이화학적 특성 비교
The Fine Structure of Amylopectin and Physicochemical Properties of Starch Granules from Endosperm Varieties in Glutinous Rice
- Sung, You-Me (Department of Home Economics, Teacher's College, Kyungpook National University) ;
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Nam, Seok-Hyun
(Division of Natural Science, College of Natural Science, Ajou University) ;
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Kang, Mi-Young
(Department of Home Economics, Teacher's College, Kyungpook National University)
- 발행 : 2000.02.29
초록
찹쌀 14 품종의 전분 미세구조는 효소처리에 의해서 debranching시킨 전분의 glucose chain length 분포 비교에 의해서 수행되었고, 찹쌀 품종별로 미세구조상에 차이가 있었다. 짧은 쇄장을 다량 함유하고 있는 찰품종은 병곡이었으며, 상대적으로 긴 쇄장을 다량 함유하고 있는 품종은 TP2579Al이었다. 15%
stract : Fourteen varieties of glutinous rices were examined on amylopectin fine structure and physicochemical properties of starch granules. The amylopectin chain length distribution and short chain/long chain ratio were investigated by enzymatic treatments followed by high-performance size-exclusion chromatographic separation. Chain length distribution profiles of the isoamylase-debranched amylopectins showed distinct patterns according to varieties. Beongok showed the highest short chain/long chain ratio, while TP2579A1 showed the lowest one. Sharebyeo-152-1-B showed the highest hydrolysis rate to 15%
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