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한국식품과학회지
→ 한국식품과학회지2019 ; 51(2): 109-113
Physicochemical and pasting properties of rice starches from soft rice varieties developed by endosperm mutation breeding
배유 돌연변이처리로 개발된 연질미 전분의 이화학적 특성
Jae Suk Kim1, Junhee No1, and Malshick Shin1,2,*
1Division of Food and Nutrition, Chonnam National University, 2Culture Heritage Research Institute, Chonnam National University
김재숙1·노준희1·신말식1,2,*
1전남대학교 식품영양과학부, 2전남대학교 문화유산연구소
ABSTRACT
The soft rice varieties, Hangaru and Singil, were developed via mutation breeding using N-methyl-N-nitrosourea treatment to obtain dry-milled rice flours. The physicochemical, morphological, and pasting properties of these starches were compared with those of Seolgaeng and Chuchung starches. Singil starch was found to exhibit the highest amylose content and initial pasting temperature, whereas Hangaru starch exhibited the highest water binding capacity and swelling power. Hangaru starch’s granule size at d50 was the largest among the four different starch types. Some Seolgaeng, Hangaru, and Singil granules were observed to have a round-faced polygon shape. Furthermore, the crystallinity of all four starch types was type A. The peak, trough, and final viscosities of the soft rice starches were also lower than those of normal starches. Notably, Hangaru starch showed the highest breakdown viscosity, but the lowest total setback viscosity among the four starches. From these results, the starch characteristics of the soft rice flours were discovered to be different based on the rice variety.
KEYWORD
soft rice, MNU mutation breeding, starch, physicochemical property, granular shape, pasting property
한국식품과학회지 2019 Apr; 51(2): 109 - 113
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