• Title/Summary/Keyword: amylose content

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Basic Studies for the Breeding of High Protein Rice -VI. Varietal variation of protein and amylose content of rice in response to cultural season and year- (수도 고단백계통 육성을 위한 기초적 연구 -VI. 미립내 단백질과 Amylose함량의 재배시기 및 년차에 따른 변이-)

  • Mun-Hue Heu;Hak-Soo SUH
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.20
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    • pp.142-147
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    • 1975
  • The varietal variations of protein and amylose content of rice grown at field and green house were studied. The protein content was negatively correlated with growth duration, and the amylose content was positively correlated with heading date. The environmental variation of the amylose content by cultural season and year was greater in the low amylose varieties than in the high amylose one.

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Morphological Properties of Lintnerized Maize Starches with Different Amylose Content (아밀로오스 함량이 다른 산처리 옥수수전분의 형태학적 특성)

  • 신말식;이신경
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.26 no.6
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    • pp.1086-1090
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    • 1997
  • Morphological properties on lintnerized maize starches with different amylose content were investigated. With increasing the lintnerization periods and decreasing the amylose content, hydrolysis rate was increased. As amylose content of starch was increased, the degree of damage with acid treatment was decreased by SEM. With increasing hydrolysis, iodine affinity, apparent amylose content and ${\lambda}_{max}$ of lintnerized starches were decreased. Water binding capacities of lintnerized starches were higher than those of native starches.

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Changes in Amylose Content and Alkali Digestibility Value of Rice Grain During Ripening Period (성숙기간중 미입내 Amylose함량과 Alkali 붕괴성의 변이)

  • 음문회;박순직;서학수
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.24 no.3
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    • pp.1-6
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    • 1979
  • Amylose content and alkali digestibility value of rice grain were tested from 10days after flowering up to maturity. Both amylooe content and alkali digestibility value showed slightly lower at earliest stage, but they reached maximum value by 20 days after flowering, and then they maintained the value until maturity. Both amylose content and alkali digestibility value showed negative correlations to air temperature, though they were not significant statistically except in case of amylose content and maximum temperature, which showed significant correlation in some year.

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Influence of Amylose Content and Particle Size on Physicochemical Properties of Rice Flours

  • Kum, Jun-Seok;Lee, Hyun-yu
    • Preventive Nutrition and Food Science
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    • v.4 no.1
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    • pp.1-5
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    • 1999
  • Seven rice varietes(Suweonjo, Suweon232 , BG276-5, IR44, IR41999-139, Suweon230 and Yongjubyeo) were used to study the influence of amylose content and particle size on the physicochemical properties of rice flours. Suweonjo has the highest amylose content (27.1% amylose content) had the finest flour particle as supproted by scanning electron microscopy (SEM). Suweonjo had the highest value in hardness of rice grain but the lowest length/width ration. There were no significant differences in color values among the rice flours. Data of brabender visco/amylograph was not associated with amylose content. Yongjubyeo had the highest maximum viscosity and breakdown value while Suweonjo had the lowest maximum viscosity , setback value and breakdown value. Yongjubyeo had the lowest water solubility index (WSI). The Suweon232 rice variety absorbed more water than any other varieties but rice varieties and amylose contents affected water absorption a little.

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Basic Studies for the Breeding of High Protein Rice -V. Effect of planting and harvesting date on the amylose and protein content in rice grain- (수도 고단백계통 육성을 위한 기초적 연구 -V. 파종 및 수확시기가 쌀의 Amylose 및 단백질함량에 미치는 영향-)

  • Huhn-Pal Moon;Mun-Hue Heu
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.19
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    • pp.14-20
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    • 1975
  • In order to obtain the fundamental informations on the variation of protein and amylose content in rice grain, 4 varieties were subjected to the 5 different harvesting with 5 different plantings. Amylose content in the rice grain were increased by later planting. Protein content of thermo-sensitive rice varieties were decreased while those of photo-sensitive varieties were increased by delayed planting. Interactions among planting date, variety and harvesting date were highly significant for amylose content, but not significant for protein content.

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Basic Studies for the Breeding of High Protein Rice IV. Effect of Short-day and High-temperature Treatment on the Amylose and Crude Protein Content of Rice (수도 고단백계통 육성을 위한 기초적연구 IV. 단일 및 고온처리가 쌀의 Amylose 및 조단백질 함량에 미치는 영향)

  • Mun-Hue Heu;Huhn-Pal Moon
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.15
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    • pp.129-133
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    • 1974
  • In order to obtain the fundamental informations on the protein and amylose content in rice grain, 4 varieties were subjected to the 4 different shortday treatments in 2 kinds temperature. Results can be summarized as follows; 1). By warmer temperature amylose content in the rice dropped by 2 to 3%, but no significant changes in protein content. 2). Short-day treatment caused decreases in amylose content by 2 to 5% and increases in protein content by 2 to 6%. 3). Interactions among varieties, temperature and shortday was significant for both the amylose content and protein content.

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Noodle making characteristics of goami rice composite flours (고아미(아밀로스 쌀) 복합분을 이용한 제면 특성)

  • Kim Jin-Sook;Kim Sang-Bum;Kim Tae-Young
    • The Korean Journal of Community Living Science
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    • v.17 no.2
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    • pp.61-68
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    • 2006
  • This Study was conducted to investigate the processing quality of high-amylose content rice(goami) flour for noodle. The potassium and magnesium contents of rice flour were negatively associated with gross score of noodle making mixed with wheat flour. The high-amylose content of rice flour was closed associated with gel consistency negatively and with hardness of rice noodle positively, Setback viscosity of rice flour measured in a rapid visco-analyser(RVA) was significantly affected by amylose content as well as gel consistency. Also the amylose content decreased, the amylogram pasting temperature and the breakdown ratio increased. The low-amylose content rice(Chucheong) flour showed higher values in solubility. Cooking quality and texture were measured, and sensory evaluation was performed with the noodles prepared. Texture measurement showed that the noodles of composite flour containing 40% goami rice flour were superior to those wheat flour alone. Water binding capacity of the composite flour containing 40% goami rice flour was lower than that of 40% chucheong rice flour. In sensory evaluation, chewiness, overall acceptability of noodle with 40% goami ricer was evaluated as the best.

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Studies on the Retrogradation Properties of Rice Starch (쌀 전분의 노화 특성에 관한 연구)

  • Lee, Chan
    • The Korean Journal of Food And Nutrition
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    • v.16 no.2
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    • pp.105-110
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    • 2003
  • The effect of varietal differences of rice starches by amylose content and gel consistency on the retrogradation behavior was studied. The gel consistency test, which is designed to detect differences in the texture of cooked rice of varieties that have a similar amylose content, had been turned out to be useful in this study. Both Suwon 232 and San Li Cun had higher amylose content, but were greatly different in gel consistency values. The results showed that setback viscosity of rice flour measured in a Brabender amylograph was significantly affected by amylose content as well as gel consistency. Increase in the rigidity modulus (E) of rice starch gels during storage determined by using Texture analyzer indicated that amylose content was an important factor in terms of hardness development The study of Avrami kinetics of retrogradation showed that time constant of rice starch gels was influenced by amylose content, but not by gel consistency.

Statistical Treatment on Amylose and Protein Contents in Rice Variety Germplasm Based on the Data Obtained from Analysis of Near-Infrared Reflectance Spectroscopy (NIRS)

  • Oh, Sejong;Chae, Byungsoo;Lee, Myung Chul;Choi, Yu Mi;Lee, Sukyeung;Rauf, Muhammad;Hyun, Do Yoon
    • Proceedings of the Plant Resources Society of Korea Conference
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    • pp.31-31
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    • 2018
  • The purpose of this study was to statistically analyze amylose and protein content of rice variety resources collected from China (1,542), Japan (1,409), Korea (413), and India (287). The statistical analysis was conducted using ANOVA and DMRT based on the data obtained from NIRS analysis. The average amylose contents were 18.85% in Japanese, 19.99% in Korean, 20.27% in Chinese, and 25.46% in Indian resources. The average protein contents were 7.23% in Korean, 7.73% in Japanese, 8.01% in Chinese, and 8.17% in Indian resources. The amylose and protein content using ANOVA showed significant differences at the level of 0.01. The F-test for amylose content was 158.34, and for protein content was 53.95 compared to critical value 3.78. The amylose and protein content using DMRT (p<0.01) showed significant difference between countries. The value of statistical treatment was divided into three groups such as $China^a$, $Korea^a$, $Japan^b$, $India^c$ in amylose and $China^a$, $India^a$, $Japan^b$, $Korea^c$ in protein. Japanese resources had the lowest level of amylose contents, whereas, the lowest level of protein content was found in Korean resources compared to other origins. Indian resources showed the highest level of amylose and protein contents. It is recommended that these results could be helpful to future breeding experiments.

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Effects of Amylose Content on Quality of Rice Bread (아밀로오스 함량이 쌀식빵의 특성에 미치는 영향)

  • Kum, Jun-Seok
    • Korean Journal of Food Science and Technology
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    • v.30 no.3
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    • pp.590-595
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    • 1998
  • Seven varieties (Suweonjo, Suweon232, BG276-5, IR44, IR41999-139, Suweon230 and Yongjubyeo) of rice were used to study for making rice bread by amylose content. Suweonjo had the highest amylose content (27.07%) and Yongjubyeo had the lowest one (17.17%). Suweonjo showed the highest volume after baking, while Yongjubyeo the lowest volume one. Volume and hardness of the rice bread decreased as amylose content decreased. The amylose content was not associated with hardness and color values of rice bread after baking. Sensory evaluation for internal parts of rice bread showed that score of air cell, color of crumb, aroma, taste, chewability and texture decreased as amylose content increased, while volume of rice bread increased. The low-amylose rice cultivar revealeded better suitability for rice bread.

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