This study was performed to find out starch properties of rice grains in three varieties with different amylose content, Ilpumbyeo (non-waxy), Goami2 (high amy-lose), and Hwasunchalbyeo (waxy rice). There was no dif-ference among physico-chemical characteristics of rice grains, but Goami 2 showed 2~3 folds higher crude fat (1.36%) than Ilpumbyeo. Pasting properties of RVA showed the highest values of maximum viscosity, breakdown, and final viscosity in Ilpumbyeo. A similar chain length distribution of amylopectin was found in Ilpumbyeo and Hwasunchalbyeo, indicating that DP 12 had the highest distribution. Goami 2 had the highest distribution in DP 14, and showed the lower percent (14.1%) than other rice cultivars. Thermal properties of DSC showed that the values of Tc and Tp of Hwasunchalbyeo were similar to Ilpumbyeo, whereas a slightly higher Tc was observed. The absorbtion enthalpy was also the highest (11.1 mJ/mg) in Hwasunchalbyeo. Goami 2 showed higher To, but the lowest enthalpy (6.52 mJ/mg) compared to Ilpumbyeo (7.92 mJ/mg). Retrograda-tion properties, which were measured with the gelatinized rice sample used for DSC, and stored in 4 during 6 days, ℃ indicated that retrogradation absorbtion peak was the first peak at 52.6~55.2 , and the second peak above 95 . ℃ ℃ Retrogradation enthalpy of Goami 2 was the highest value (5.12 mJ/mg).
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