제분 방법이 다른 찹쌀가루의 이화학적 특성

Physicochemical Properties of Waxy Rice Flours by Different Milling Methods

신선찰벼와 화선찰벼를 습식제분 방법과 건식제분 방법으로 찹쌀가루를 제조하고 이화학적 특성을 비교하였다. 신신찰벼와 화선찰벼 찹쌀가루의 일반 성분 함량과 이화학적 성질은 품종간에는 거의 유사하였으나 제분방법에 따라 차이를 보였다. 물결합 능력과 가용성 탄수화물 양, 손상전분의 양도 품종간에는 비슷하였으나 건식제분 찹쌀가루보다 습식제분 찹쌀가루가 더 높았다. X-선 회절도에 의한 결정성은 품종과 제분 조건에 관계 없이 A-형이었고, 주사전자현미경으로 관찰한 찹쌀가루에서 보이는 전분립을 둘러싼 막의 형태는 건식제분 찹쌀가루의 경우 습식제분 찹쌀가루보다 뚜렷하게 관찰되었다. 신속점도측정계로 측정한 최고점도는 두 품종 모두 습식제분 찹쌀가루가 건식제분 찹쌀가루보다 높았고 호화 개시 온도는 습식제분 찹쌀가루가 더 낮았다.

The waxy rice flours were prepared from Sinsunchalbyeo and Hwasunchalbyeo using dry-pin and wet-roller mill, and the properties were investigated. Proximate composition and physicochemical properties of waxy rice flours were similar between two varities, but were different between milling methods. Water binding capacities, soluble carbohydrates and damage starch contents of waxy rice flours were similar between two varities, but were higher in waxy rice flour using wet-roller milling method than using dry-pin milling method. The crystallinities by X-ray diffractograms were all A-type. By Scanning Electron Microscope, waxy rice flours were shown large granule surrounded with film like material and the granules were attached with starch granules. The film like material was more tightly bound with granules in flours by dry-pin milling method. Peak viscosity of wet-roller milled flours by Rapid Visco Analyzer(RVA) was higher than that of dry-pin milled ones, but initial gelatinization temperatures were lower in flours by wet-roller milling method.