KOREAN JOURNAL OF CROP SCIENCE (한국작물학회지)

The Korean Society of Crop Science (한국작물학회)
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Studies on the Degree of Polymerization of Amylopectin and Texture Analysis Test of Brown Rice After Germination

발아에 따른 현미의 아밀로펙틴 중합도와 식감관련 특성에 관한 연구

  • Lee, Kyung-Ha (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Yoon, Soon-Duck (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Jeong-Heui (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Won, Yong-Jae (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Choi, Induck (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Park, Hye-Young (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Woo, Koan-Sik (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Oh, Sea-Kwan (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
  • 이경하 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 윤순덕 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 이정희 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 원용재 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 최인덕 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 박혜영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 우관식 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 오세관 (농촌진흥청 국립식량과학원 중부작물부)
  • Received : 2015.06.30
  • Accepted : 2015.12.21
  • Published : 2016.03.31
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Abstract

The objective of this study was to evaluate quality properties, including amylopectin content, and texture analysis of brown rice and germinated brown rice cultivars in Korea for rice processing products. The amylopectin short chain content of germinated brown rice was significantly higher than that of brown rice. Texture analysis test showed that germinated brown rice Jinbo had the lowest hardness and toughness as well as and highest stickiness and adhesiveness. The correlation between degree of polymerization of amylopectin and texture analysis was also evaluated. In particular, germinated brown rice, short-chain amylopectin showed a negative correlation with hardness and toughness, whereas long-chain amylopectin showed a positive correlation with hardness, toughness, and adhesiveness. These results indicate that there is a relationship between degree of polymerization and texture analysis.

본 연구는 국내 주요 벼 품종들 중 일부 품종들에 대하여 현미와 발아현미에 대한 아밀로펙틴 중합도와 식감관련 특성에 대해 비교 분석하였다. 아밀로펙틴은 단쇄비율이 높고 장쇄비율이 낮은 품종이 밥맛이 우수한 특성을 나태는 것으로 알려져 있는데 본 연구결과 발아현미가 일반현미에 비해 유의적으로 높아지는 결과를 나타냈다. 특히 하이아미와 진보가 다른 품종들에 비하여 유의적으로 단쇄비율이 높고 장쇄비율이 낮은 것으로 나타났다. 식감측정결과 진보의 경우 현미의 경도(hardness)와 탄력성(toughness)이 각각 84.6과 51.8에서 발아과정을 통해서 50.2와 30.2로 감소하였으며 찰기(stickiness)와 부착성(adhesiveness)은 발아현미밥의 60.6와 42.9에 비하여 현미밥에서 27.8과 30.8로 나타나 발아현미밥에서 찰기와 부착성이 각각 2.18, 1.39배 높은 값을 나타내었다. 또한 식감과 아밀로펙틴 중합도 특성과의 관계를 알아보기 위하여 경도, 탄력성, 찰기, 부착성과 아밀로펙틴 중합도 특성과의 상관관계를 분석하였는데, 발아현미에서 단쇄비율이 많을수록 경도와 탄력성이 감소되고 장쇄 비율이 높을수록 경도와 탄력성, 부착성이 증가하는 경향이 나타났다. 따라서 본 연구에서는 주요 벼 품종들의 현미에 대하여 발아 전과 후의 아밀로펙틴 중합도와 식감관련 특성을 종합적으로 비교 분석한 결과 발아과정에서 현미의 조직변화가 나타나고 발아 후 식감이 부드러워지고 찰기가 증대되어 밥맛이 향상된 것을 입증할 수 있었다. 또한 식감과 아밀로펙틴 중합도 특성과의 관계는 발아현미에서 뚜렷한 경향을 나타냈으며, 본 연구가 아밀로펙틴의 길이와 식감의 상관관계를 밝히기 위한 기초자료가 될 수 있을 것으로 사료된다.

Keywords

References

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