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한국식품과학회지
→ 한국식품과학회지2020 ; 52(1): 31-39
Effects of heat-moisture treatment on functional properties of high amylose rice starches with different crystalline types
결정형이 다른 고아밀로스 쌀 전분의 기능적 성질에 수분열처리 효과
Mengyao Huang1, Junhee No3, and Malshick Shin1,2,*
1Division of Food and Nutrition, Chonnam National University, 2Culture Heritage Research Institute, Chonnam National University, 3Department of Food and Nutrition, Songwon University
황몽요1·노준희3·신말식1,2,*
1전남대학교 식품영양과학부, 2전남대학교 문화유산연구소, 3송원대학교 식품영양학과
ABSTRACT
The effects of heat–moisture treatment (HMT) on the functional properties of high amylose rice starches (HARSes) purified from Korean rice varieties (A-type Goami and Singil and B-type Dodamssal and Goami2) were investigated. HMT was accomplished with moisture contents of 18 and 27% and heated at 100°C for 16 h. While the amylose content, swelling power and solubility decreased after HMT, the water binding capacity and resistant starch (RS) content increased with increasing moisture content after HMT. The X-ray diffraction patterns of all HARSes did not change after HMT, but a decrease in the intensity of peak at 2θ=5° was observed in B-type HMT HARSes. While the starch granules aggregated after HMT, their shape and size remained unchanged. B-type HARSes exhibited higher gelatinization temperatures and lower pasting viscosities than A-type HARSes following HMT. The results, thus, suggest that while the crystalline intensity of B-type Dodamssal and Goami2 rice starches did not change after HMT, the RS content, water binding capacity, and pasting temperatures of all HARSes increased with increasing moisture content after HMT.
KEYWORD
high amylose rice starch, B-type crystallinity, heat moisture treatment, resistant starch content, functional property
한국식품과학회지 2020 Feb; 52(1): 31 - 39
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