Annealing 처리가 쌀전분으로 제조한 RS4의 수율에 미치는 영향

Effect of annealing treatment on RS level of RS4 prepared from rice starch

Effects of annealing conditions, such as annealng temperature and starch concentration, on the resistant starch (RS) level and characteristics of RS4 prepared from domestic rices, Dongjin1 and Goami2, and imported rice from Thai were investigated. The cross-linked RS4 starches were prepared after annealing treatment with rice starches. RS level was increased with increasing annealing temperature (50-70℃). Starch concentration in starch slurry was important factor to increase RS level of RS4 rice starch. Swelling powers and solubilities of RS4 prepared from rice starches showed low values at both 30℃ and 80℃ and annealed RS4 (AnRS4) granule did not uptake water and swell. Shape of AnRS4 granule was not changed like as native starch granule when rice starches were annealed below gelatinization temperature. X-ray diffraction patterns of cross-linked resistant starches were not changed by annealing.